Ree Drummond’s kid-friendly pasta salad is made with fun-shaped pasta, crispy bacon and cheddar tossed with a mayo dressing. It is easy to make and perfect for weeknights, potlucks or a summer soiree.
#ReeDrummond #FoodNetwork #PastaSalad
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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!

Kid-Friendly Pasta Salad
Total: 35 min
Active: 15 min
Yield: 8 servings
Level: Easy

Ingredients

12 ounces fun-shaped pasta, such as radiatore
8 slices thin bacon
1/2 cup mayonnaise
1/2 cup whole milk
4 tablespoons white vinegar
1/2 teaspoon salt
Dash sugar, optional
10 ounces grape tomatoes (yellow and red), halved lengthwise
1/2 pound Cheddar, cut into small cubes
3 green onions, thinly sliced
Ground black pepper
24 whole basil leaves, chiffonade

Directions

Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.

Cut the bacon into 1/2-inch pieces and throw into a large skillet. Saute until slightly crisp, and then remove to a paper-towel-lined-plate.

For the dressing, mix the mayonnaise, milk, vinegar, salt, and sugar if using in a small bowl.

Stir together the pasta, dressing, tomatoes, bacon, Cheddar and green onions in a large mixing bowl. Taste for seasonings, adding more salt and pepper if needed.

Stir in the basil at the end.
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Ree Drummond’s Kid-Friendly Pasta Salad | The Pioneer Woman | Food Network


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Ree Drummond’s incredible Breakfast Cookies are the ultimate grab-and-go morning treat! Packed with hearty oats, sweet dried fruit, and plenty of goodness, these cookies are the perfect way to kickstart a busy day.
#reedrummond #ThePioneerWoman #FoodNetwork #AppleDumplings
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/4nidIO3
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Breakfast Cookies
Recipe courtesy of Ree Drummond
Level: Easy
Total: 35 min
Active: 20 min
Yield: 18 servings

Ingredients
1 1/2 sticks unsalted butter
1 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 heaping cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 heaping cup quick oats
1/2 cup shredded coconut
1/4 cup flax seeds
1/4 cup sunflower seeds
3/4 cup dried apricots, chopped
1/2 cup dried cherries
1/2 cup chopped pecans
1/4 cup golden raisins

Directions

Preheat the oven to 375 degrees F.

In the bowl of an electric mixer, cream the butter together with the brown sugar and granulated sugar. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add the oats, coconut, flax seeds and sunflower seeds. Fold in the apricots, cherries, pecans and raisins.

Drop the batter onto cookie sheets with a cookie scoop or two spoons. Bake for 12 minutes, then cool on a rack.

Eat and feel guiltless, because there’s no chocolate in this cookie!

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Ree’s Ultimate Grab-and-Go Breakfast Cookies | The Pioneer Woman | Food Network


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Alton Brown shows you how to make the perfect pan-fried chicken.

Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it’s a kitchen game-changer. Download it today: http://food-network.app.link/download

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Take a bite out of Reno with a collection of the city’s best bites. From over-the-top sandwiches and brunch favorites to fully loaded pizzas, these local spots bring flavor and personality to every plate in The Biggest Little City in the World.
#FoodNetwork #GuyFieri #Reno
Watch #DDD, Fridays at 9|8c!
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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!

0:00 – Intro
3:16 – Double Elk Chop
5:35 – Oxtails
8:37 – Pork Belly Banh Mi
10:53 – Filet Sandwich
13:19 – Biscuits and Gravy Burrito

Visit the Spots:
Noble Pie Parlor – https://noblepieparlor.com
Washoe Public House -https://washoepublichouse.com
Louis’ Basque Corner – https://louisbasquecorner.com
Yosh’s Unique Deli – https://yoshsdeli.com
Butcher’s Kitchen Char-B-Que – https://www.bkcharbque.com
Full Belly Deli – https://eatfullbellydeli.com

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Top #DDD Videos in Reno with Guy Fieri | Diners, Drive-Ins and Dives | Food Network


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These meatballs stuff the flavors of Cantonese-style BBQ pork in an easier to eat and make application. They’re sweet, sticky and totally addictive. The sliders are built with crunchy slaw and sriracha mayo on potato bread. Molly loves everything about these – especially the fact that they fit right in your hand.
#MollyYeh #GirlMeetsFarm #FoodNetwork #CharSiu #MeatballSliders
Get the recipe ▶ https://foodtv.com/4tepdr0
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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!

Char Siu Meatball Sliders
Recipe courtesy of Molly Yeh
Level: Easy
Total: 40 min
Active: 25 min
Yield: 12 servings

Ingredients
Meatballs:
12 ounces (340 grams) ground beef
12 ounces (340 grams) ground pork
3/4 cup (45 grams) panko breadcrumbs
1 large egg, beaten
3 scallions, finely chopped
2 garlic cloves, chopped
1 tablespoon (9 grams) finely chopped ginger, from about a 1-inch piece
2 tablespoons (40 grams) hoisin sauce
2 tablespoons (34 grams) ketchup
2 tablespoons (30 grams) soy sauce
2 teaspoons toasted sesame oil
1 1/2 teaspoons five-spice powder
1 teaspoon kosher salt

Glaze:
2 tablespoons (40 grams) hoisin sauce
2 tablespoons (34 grams) ketchup
1 tablespoon (15 grams) unseasoned rice vinegar
1 tablespoon (21 grams) honey
1 teaspoon five-spice powder
1 teaspoon toasted sesame oil

Slaw:
2 cups prepared coleslaw mix
Juice of 1 lime
1/4 teaspoon kosher salt

To Serve:
12 potato slider rolls, split and lightly toasted
Sriracha mayo, for serving
Cilantro leaves, for serving

Directions

Place oven racks in the middle and upper third. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment and set aside.

For the meatballs: In a large mixing bowl, combine the beef, pork, panko, egg, scallions, garlic, ginger, hoisin, ketchup, soy sauce, sesame oil, five spice and salt. Using clean hands, mix well until evenly combined. (The meat mixture can be made a day ahead and refrigerated.)

Form into 12 equal-sized meatballs and place on the prepared baking sheet. Bake on the middle rack until browned and cooked through, about 15 minutes.

Meanwhile, for the glaze, stir the hoisin, ketchup, rice vinegar, honey, five spice and sesame oil in a small bowl until smooth.

Once the meatballs are out of the oven, increase the heat to broil.

Brush the meatballs generously with the glaze. Broil on the upper rack until the tops are shiny and glazed, 1 to 2 minutes, watching them carefully as broilers vary.

For the slaw: In a medium mixing bowl, toss the slaw mix with the lime juice and salt.

To assemble: Spread the slider rolls with a little sriracha mayo on each cut side. Top each with a spoonful of slaw mix. Top with a meatball and cilantro leaves and serve immediately.

These are best eaten as soon as they are made, but leftovers will keep covered in the refrigerator for a day.

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Molly Yeh’s Sticky, Sweet & Savory Char Siu Meatball Sliders | Girl Meets Farm | Food Network


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