Food
Anne Burrell’s Eggs & Biscuits with Sausage-Mushroom Gravy | Worst Cooks in America | Food Network
Chef Anne Burrell goes extra savory for breakfast with fluffy biscuits served with rich, meaty gravy and three types of eggs.
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A new batch of pampered and spoiled recruits enlist in the Worst Cooks culinary bootcamp. Coming from lives where silver spoons replace spatulas, these nepo babies and delivery divas have never lifted a finger in the kitchen. Now, Chef Anne Burrell and the newest mentor, Tiffany Derry, take these needy newbies from whining to dining in an intense and outrageous culinary crash course. At the end of the seven weeks, the last recruit standing will walk away with a $25,000 prize and bragging rights for their winning mentor.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Eggs and Biscuits with Breakfast Sausage, Sage and Mushroom Gravy
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 45 min
Active: 45 min
Yield: 6 servings
Ingredients
Biscuits:
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1 stick (8 tablespoons) cold unsalted butter, cubed
1 cup cold buttermilk, plus more for brushing
Gravy:
6 cremini mushrooms, stems removed, sliced
Extra-virgin olive oil
Kosher salt
1/2 yellow onion, diced
8 ounces breakfast sausage
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups milk, plus more if needed
1 tablespoon chopped sage
12 large eggs
2 tablespoons thinly sliced chives
Directions
Special equipment: a 3-inch biscuit cutter
For the biscuits: Preheat the oven to 450 degrees F.
Add the flour, baking powder, salt, sugar and butter into a food processor.
Pulse a few times until the butter is the size of peas. Transfer into a large mixing bowl and make a well in the center of the flour, then pour in the buttermilk. Use a spatula to bring the mixture together until just combined, making sure not to overmix. Turn the dough out onto a floured board and bring together with your hands. Gently form the dough into a rectangle that’s about 1/4-inch thick. Fold the two outer edges inwards like an envelope and press into another rectangle. This will create those flaky, buttery layers in the biscuit. Repeat two more times, then press into a 1/2-inch-thick rectangle and cut out the biscuits using a 3-inch biscuit cutter.
Place onto a parchment lined sheet tray and brush with buttermilk.
Transfer into the oven and bake for 11 to 13 minutes, or until golden brown, turning the pan halfway through baking.
For the gravy: Toss the mushrooms in a bowl with a drizzle of olive oil and salt to taste. Heat up a large sauté pan over medium-high heat. Add the mushrooms into the pan in an even layer and cook for 3 to 4 minutes, or until brown. Flip the mushrooms and cook on the other side for another 3 minutes. Remove from the pan and reserve. Add a drizzle of olive oil and the onion, season with salt and sauté for a few minutes until translucent.
Add the breakfast sausage, breaking it up well with a spoon, and cook for about 8 minutes, or until nicely browned. Add in the butter and stir to melt, then add the flour to make a roux. Stir in the milk and sage and bring to a boil, then reduce to a simmer cook for 10 to 15 minutes, or until all of the flavors have melded and the gravy is nice and thick. You can add more milk if needed to thin it out.
Meanwhile, coat a medium nonstick sauté pan lightly with olive oil, add the eggs and bring to medium heat. Cook the eggs until the whites are cooked through but the yolks are soft and runny, 3 to 4 minutes.
To serve, split the biscuits in half and smother them with the gravy. Garnish with the chives. Serve alongside a couple of fried eggs and enjoy!
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Anne Burrell’s Eggs & Biscuits with Sausage-Mushroom Gravy | Worst Cooks in America | Food Network
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James Beard “Best Chef” award winners Stephanie Izard, Jonathon Sawyer and Karen Akunowicz take on Eric’s Wildcard Kitchen game. They must create an elevated school lunch with molasses, street fair faire with freeze dried fruit and chicken dinner with a tinned fish. Who wins the most money? Watch more #WildcardKitchen on #StreamOnMax: https://foodtv.com/StreamOnMaxYT
#EricAdjepong #FoodNetwork
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After midnight, Eric Adjepong invites top chefs to bring $5,000 of their own money and play his culinary card game. Eric deals out the dish, time allotted and mandatory ingredients, but it’s each chef’s secret wildcard that makes or breaks the game.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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Wildcard Kitchen: School Lunch, Street Fair Faire & Chicken Dinner | Full Ep. Recap | S2 E3
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Shakshuka is traditionally a breakfast dish that originates in North Africa and the Middle East; it is a delicious mixture of peppers and tomatoes that cook down to make a pan sauce that eggs are poached in. Ree adds in a few things she found in her fridge – including feta cheese and kale – to make it her own!
#ReeDrummond #ThePioneerWoman #FoodNetwork #Shakshuka
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Get the recipe ▶ https://foodtv.com/3DBMI9R
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fridge Raid Shakshuka
Recipe courtesy of Ree Drummond
Level: Easy
Total: 40 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
1/3 cup olive oil
1 yellow onion, thinly sliced
1 red pepper, thinly sliced
1 orange pepper, thinly sliced
1 yellow pepper, thinly sliced
4 cloves garlic, sliced
Kosher salt
Freshly ground black pepper
3 cups cherry tomatoes
1 tablespoon tomato paste
1 teaspoon red pepper flakes
1/2 cup chicken stock
1 cup torn kale
6 large eggs
1/2 cup crumbled feta cheese
2 tablespoons chopped parsley
Crusty bread, for serving
Directions
Heat the oil in a large skillet over a medium-high heat. Add the onion, all the peppers and the garlic. Season with a pinch of salt and pepper and cook, stirring, until the vegetables slightly char, 2 to 3 minutes. Toss in the tomatoes, tomato paste and red pepper flakes and cook, stirring, until the tomatoes begin to break open, an additional minute. Pour in the chicken stock and kale, stir to combine.
Reduce the heat to medium and cover. Cook, stirring every couple of minutes, until the tomatoes have broken down and the mixture thickens, 9 to 10 minutes.
Crack the eggs into a pitcher or liquid measuring cup. Slowly add the eggs, one at a time, evenly spacing out 5 around the outer edge of the skillet and adding the last to the very center. Season the eggs with a pinch of salt and pepper. Cover and cook until the whites of the eggs are set, and the yolks are runny, 5 to 6 minutes. Remove from the heat and sprinkle over the feta and parsley. Serve with crusty bread.
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Ree Drummond’s Fridge Raid Shakshuka | The Pioneer Woman | Food Network
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Food
Guy Fieri Visits Tiffani Faison’s Legit BBQ Joint in MA | Diners, Drive-Ins and Dives | Food Network
This trip, Guy stops by TOC champ Tiffani Faison’s Southern barbecue spot in Boston where she is serving fired-up fried chicken, Mom’s broccoli and out-of-bounds brisket.
#FoodNetwork #GuyFieri #Boston #Massachusetts
Watch Guy and Tiffani on #TournamentOfChampions, Sundays @ 8|7c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Find it at Sweet Cheeks Q: https://www.sweetcheeksq.com
Follow them: https://www.instagram.com/sweetcheeksbbq
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Guy Fieri Visits Tiffani Faison’s Legit BBQ Joint in MA | Diners, Drive-Ins and Dives | Food Network
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Have you ever tried Alabama white barbecue sauce? Lazarus heads to Big Bob Gibson Bar-B-Q in Decatur, AL for a taste of their fifth-generation family barbecue.
Follow Lazarus on Instagram: http://instagram.com/sonofasouthernchef
+ YouTube: https://www.youtube.com/user/LazLynch
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Watch more from Comfort Nation at https://foodtv.com/2Vxwche
About the Series: Food blogger and chef Lazarus Lynch takes viewers on a global food journey within his diverse hometown of New York City. Starting from his first job at his family’s restaurant, Laz has seen comfort food as the great connector to people of all backgrounds and cultures. With help from a few chefs and restaurants, he shares a taste of beloved comfort dishes from around the world.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#LazarusLynch #ComfortNation #FoodNetwork
Alabama White Sauce Barbecue Chicken 🍗 COMFORT NATION | Comfort Nation | Food Network
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Watch as Alex competes against a trio of chefs that specialize in pork based dishes. For a cash prize of $15,000, they’ll need to put their skills to the test and create elevated dishes with pork. Will Alex manage to keep her title as the most feared and accomplished competition cook in America #AlexGuarnaschelli #AlexVsAmerica #FoodNetwork
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Brave and talented chefs attempt to take down Iron Chef Alex Guarnaschelli, the most feared and accomplished competition cook in America. Chef Alex goes up against three chefs in two rounds of cooking, and anyone — even Alex — can be sent home after a blind tasting by the judges. Each chef hails from a different state, but they all share the same culinary specialty and drive to beat Alex for ultimate bragging rights and $15,000.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Alex vs the Pork Pros | Full Ep Recap | Alex vs America | S2 E4 | Food Network https://youtu.be/8o1regM_CAI
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@natalyazav1842
January 30, 2024 at 11:47 am
Dairy and poultry don't mix though
@leadfoot1229
January 30, 2024 at 11:47 am
What I love about your show, is that you teach all the tricks and you talk it through. You also have a good sense of humor. You should be a Julia Child and teach culinary skills in cooking!!!
@notmyname3883
January 30, 2024 at 11:47 am
This woman is the goofiest cook I've ever seen……and SHE'S on tv?
Forgot the sage. Oops. It's not like it's recorded TV or anything, you can't just go back and reshoot!
Forgot to put the FLOUR in the sausage? HOW do you do that? You only have three ingredients left on your board, the flour, the butter and the milk and you go for the milk and forget the flour?
WHat a drooler .
@suzannemuliolis6066
January 30, 2024 at 11:47 am
Since these people are " worst cooks" I'd show them how to make oil biscuits first so they feel success. Still flaky and good. Much easier to make.
@cynthiawilson8294
January 30, 2024 at 11:47 am
Did I miss something! I could swear she only added 1/2 t. baking powder.