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Kardea Brown’s Golden Yellow Split Pea Soup | Delicious Miss Brown | Food Network

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Kardea adds a golden hue and earthy flavor to this classic, comforting soup by using yellow peas and turmeric!
Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3UFiqVW
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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!

Golden Yellow Split Pea Soup
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 5 min
Active: 20 min
Yield: 6 to 8 servings

Ingredients

3 tablespoons canola oil
1 yellow onion, finely chopped (1 1/2 cups)
2 cloves garlic, minced
2 large carrots, finely chopped (1 1/2 cups)
1 large stalk celery, finely chopped (3/4 cup)
1 teaspoon ground turmeric
One 14-ounce package dried yellow split peas, rinsed
One 32-ounce carton vegetable broth
1 tablespoon fresh thyme leaves, plus more for garnish, optional
Kosher salt and freshly ground black pepper
One 8-ounce carton sour cream
1 teaspoon smoked paprika

Directions

Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic, carrots, celery and turmeric and cook until the vegetables are tender, about 5 minutes. Add the peas, vegetable broth, thyme and 1/2 teaspoon each salt and pepper.

Bring to a boil; cover, reduce the heat to low and simmer until the peas are tender and the soup is thickened, 40 to 45 minutes. Stir in 1 to 2 cups water at the end of cooking if the soup is too thick.

Meanwhile, stir together the sour cream, paprika and 1/4 teaspoon each salt and pepper. Spoon the soup into serving bowls and top with the sour cream. Garnish with thyme, if desired.

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Kardea Brown’s Golden Yellow Split Pea Soup | Delicious Miss Brown | Food Network


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22 Comments

22 Comments

  1. @mrstanbmw

    January 31, 2024 at 1:06 pm

    i'm going to try your recipe

  2. @creejackson1575

    January 31, 2024 at 1:06 pm

    I used green peas, the soup came out wonderful….YUM

  3. @annabanabanana

    January 31, 2024 at 1:06 pm

    Yum. I have only had green split pea and that sour cream looks good! I will be trying this one out. Thanks

  4. @pattysmith1227

    January 31, 2024 at 1:06 pm

    Thank you very much

  5. @allentrice1547

    January 31, 2024 at 1:06 pm

    Great timing for Miss Kardea Brown! ❣️💕⭐

  6. @findthecourage

    January 31, 2024 at 1:06 pm

    Great video, looks amazingly delicious, and the best thing…you’re a lefty! ✊

  7. @jeromethiel4323

    January 31, 2024 at 1:06 pm

    I have never had or even seen sour cream used to top a split pea soup. But now that i have, i wanna try it!

    Split pea soup is one of those "Cold, rainy day" soups to me. It's just so hearty, and a good soup or stew cannot be beat if you are cold and miserable.

    Speaking of which, i need to get some more dried split peas…

  8. @jennyislandvibes9485

    January 31, 2024 at 1:06 pm

    Yess amazing recipe 😋

  9. @justthetruth2662

    January 31, 2024 at 1:06 pm

    Gross…Gross

  10. @dallin4019

    January 31, 2024 at 1:06 pm

    did she make soup

  11. @b-nice1470

    January 31, 2024 at 1:06 pm

    She needs to post more… Looks delicious and she seems sweet 😊

  12. @petricacozmiuc1795

    January 31, 2024 at 1:06 pm

    i think you are different animal???because i lived a few years inUS and in US wemen don't cook at home,, you are an exception

  13. @stevelogan5475

    January 31, 2024 at 1:06 pm

    Ma'am, very nice recipe & I am a big fan of split pea soup but my wife does not care for, if folks want a vegan recipe for this, search sweet pea Andersen's restaurant located in Northern California, biggest seller of this soup in the U.S., I like smoked ham hocks in mine

  14. @greeneyes5919

    January 31, 2024 at 1:06 pm

    I make a yellow split pea soup that is similar however, I add potato, green bell pepper and a half teaspoon of finely chopped red scotch bonnet. With this cold weather I think I need to make me some xx

  15. @prettychrissy

    January 31, 2024 at 1:06 pm

    Mmmm looks so tasty 😋 😊

  16. @janicekelland8089

    January 31, 2024 at 1:06 pm

    I love you and your recipes Kardea. But you need to learn how to make yellow split pea soup the Newfoundland way. But yes I'm willing to try this recipe out. ☺️

  17. @teresaespildora7460

    January 31, 2024 at 1:06 pm

    Looks delicious

  18. @gregormiller4037

    January 31, 2024 at 1:06 pm

    South-pawsw RULE!!

  19. @Rose-Rae

    January 31, 2024 at 1:06 pm

    Delicious!!! 💛🌼🌻🏵🌝🌞📒🌟

  20. @ryefry

    January 31, 2024 at 1:06 pm

    I'm missing something, why do your peas look like corn?

  21. @nattywho

    January 31, 2024 at 1:06 pm

    Looks super tasty!

  22. @nataliemscrzysxycoolharris

    January 31, 2024 at 1:06 pm

    Yellow peas? Intriguing.

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Alex Guarnaschelli’s Corn Pasta with Sun-Dried Tomatoes | The Kitchen | Food Network

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Alex uses frozen corn and leftover greens to make this easy pasta dish any time of the year!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3In6u5n
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

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!

Corn Pasta with Sun-Dried Tomatoes
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 to 6 servings

Ingredients

2 tablespoons unsalted butter
1 teaspoon coriander seeds, crushed
2 large cloves garlic, grated
3 cups frozen corn, defrosted and drained
1 tablespoon dark brown sugar
6 scallions, both green and white parts, thinly sliced
Kosher salt
1 1/2 cups heavy cream
1/4 cup dry-packed sun-dried tomatoes (not in oil), coarsely chopped
1 pound penne pasta
4 sprigs fresh basil, stemmed
Freshly ground black pepper
Freshly grated Parmesan

Directions

In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.

Pour the mixture into a blender and puree until smooth. If the corn is “stringy” or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.

In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn’t stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.

Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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Alex Guarnaschelli’s Corn Pasta with Sun-Dried Tomatoes | The Kitchen | Food Network


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Top 10 Italian #DDD Videos with Guy Fieri | Diners, Drive-Ins and Dives | Food Network

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Guy is loading up on pizza and pasta on this tour through the 10 most-incredible Italian dishes on #DDD!
#FoodNetwork #GuyFieri #Italian #ItalianFood
Watch #DDD, Fridays at 9|8c and #StreamOnMax!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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
0:06 – Trapani Pizza
3:10 – King Crab Pappardelle
6:22 – Linguine with Crab Gravy
9:16 – Ravioli with Garlic and Butter Sauce
12:18 – Italian Meatball Sub
14:01 Baked Ziti Pizza
17:26 – Prosciutto Bread
21:37 – Lobster Ravioli
25:26 – Jumbo Lasagna
29:00 – My-Sharoni Pizza

Visit the spots:
The Saucee Sicilian – http://www.thesauceesicilian.com
In Bocca Al Lupo – http://www.inboccaallupoak.com
Stogie Joe’s Tavern – https://www.stogiejoestavern.com
Catelli’s – http://www.mycatellis.com
Indy’s Historic Steer-In – https://www.steerin.net/Home
Sal’s Gilbert Pizza – https://gilbertpizzaaz.com
Dolce & Clemente’s – https://www.dolceandclementes.com
Rino’s Place – http://www.rinosplace.com
Grammy’s Goodies – https://www.grammysitaliangoodies.com
Pizzeria Lola – https://www.pizzerialola.com

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Top 10 Italian #DDD Videos with Guy Fieri | Diners, Drive-Ins and Dives | Food Network


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Lemon Cream Fillo Napoleon with Ina Garten & Claudia Fleming | Barefoot Contessa | Food Network

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Claudia Fleming shares her take on a Lemon Cream Napoleon with a simplified recipe you can try at home!
#ClaudiaFleming #InaGarten #BarefootContessa #FoodNetwork #LemonNapoleon
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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!

Lemon Cream Fillo Napoleon
RECIPE COURTESY OF CLAUDIA FLEMING
Level: Intermediate
Total: 9 hr 5 min
Prep: 40 min
Inactive: 8 hr
Cook: 25 min
Yield: 8 servings

Ingredients

For the lemon cream:
Zest of 2 lemons
1 cup lemon juice
3 teaspoons powdered gelatin
8 whole eggs
2 egg yolks
3 cups granulated sugar
1/4 teaspoon salt
12 ounces (3 sticks) butter, diced

For the caramelized fillo:
8 sheets fillo pastry, each at least 16-inch by 11-inch in size
4 ounces (1 stick) butter, melted
8 tablespoons confectioners’ sugar

For serving:
Half pint fresh blackberries
1 tablespoon confectioners’ sugar

Directions

Place the lemon zest in a medium bowl and set aside. Spoon 4 tablespoons of the lemon juice into a very small bowl, sprinkle with the gelatin and set aside to thicken and almost set.

Place the eggs, egg yolks, sugar, salt, and remaining lemon juice in the bowl with the lemon zest and whisk together. Pour into a saucepan, add the butter and cook over med-low heat, whisking constantly, until the custard begins to thicken. Just before boiling remove from the heat and add the now thickened lemon gelatin mixture. Pour the whole mixture through a fine mesh strainer set over a medium bowl. Cover the surface directly with plastic wrap and chill overnight until set quite firm.

The next day, preheat the oven to 350 degrees F.

Unwrap the sheets of fillo and cover with damp cloth or a piece of plastic wrap. You should work quickly to avoid the fillo drying out. Lay two pieces of parchment paper measuring about 16 by 11-inches out on large chopping board. Brush each piece of paper with a thin layer of butter and sift two tablespoons of confectioners’ sugar onto each one.

Lay a sheet of fillo onto each of the papers and now brush that with butter also. Continue to layer the fillo and butter on each stack to give 4 fillo layers in total, finishing with a butter layer. Finally, sift 2 tablespoons of confectioners’ sugar on top of each. Lay another sheet of parchment paper measuring 16 by 11-inches on top and use this as a guide to trim the pastry edges using a sharp knife.

Next, remove the top sheet of parchment and using the knife, divide each fillo stack in half down the length (to give four 5.5-inches wide and 16-inches long rectangles). Make light score marks (not cutting through) with the knife across the opposite way and at 2-inch intervals to give 8 portion marks when serving. Slide each stack onto a sheet pan, butter the top sheets of parchment paper and place them butter side down on top. Finally, place another sheet pan on top of each stack (which will ensure the pastry will cook thin and crispy).

Bake for 15 minutes, until crisp and golden brown. Remove the top sheet pans and allow the pastries to cool completely.

To assemble, set one long rectangle onto a large platter and spread over 1/4 of the lemon cream evenly. Continue to layer up the fillo and lemon cream ending with a fillo top, to give 4 fillo layers and 3 lemon cream layers. There should be a remaining 1/4 of lemon cream still in the bowl to make a sauce with. To do this, add a 1/4 cup of hot tap water and whisk until smooth and drizzly in consistency.

Finally, prepare the blackberries. Tip them into a small bowl and lightly crush them with a fork to bring out their juices. Add 1 tablespoon confectioners’ sugar and toss together.

Using a very sharp knife carefully cut the Napoleon into 8 portions using the score marks as a guide. Drizzle some lemon sauce on each serving plate and place a portion of Napoleon in the center of each one. Spoon the crushed blackberries around and serve at once.

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Lemon Cream Fillo Napoleon with Ina Garten & Claudia Fleming | Barefoot Contessa | Food Network


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Bacon Ranch Cheesy Bread | Food Network | #Shorts

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Not shown: Us eating an entire loaf of bread in .37 seconds 🙃
Get the recipe ▶ https://foodtv.com/3xD56XK
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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!

Bacon Ranch Cheesy Bread
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr
Active: 25 min
Yield: 8 to 10 servings

Ingredients

1 cup grated Monterey Jack cheese
1 cup grated Cheddar cheese
1 tablespoon chopped fresh parsley
8 slices bacon, partially cooked and chopped
2 green onions, white parts thinly sliced, green parts thinly sliced and reserved separately for garnish
1 round artisan or sourdough loaf
1 stick (8 tablespoons) salted butter, melted
2 tablespoons ranch dressing mix

Directions

Preheat the oven to 350 degrees F.

Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.

Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.

Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.

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Tyler Florence’s Lemon Blueberry Cheesecake Bars | Tyler’s Ultimate | Food Network

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Tyler adds fresh blueberries to lemony cheesecake layered over a graham cracker crust!
Subscribe to #discoveryplus to stream more of #TylersUltimate: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3Inbkzi
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Fried chicken, burgers, spaghetti and meatballs – if you’re going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler’s Ultimate.

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!

Lemon Blueberry Cheesecake Bars
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 4 hr
Prep: 25 min
Inactive: 3 hr
Cook: 35 min
Yield: 10 bars

Ingredients

For the base:

Butter, for greasing
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted

For the filling:

16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
About 1/2 cup sugar, eyeball it
1 1/2 cups fresh blueberries
Powdered sugar, for dusting

Directions

Preheat oven to 325 degrees F.

Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.

Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed — as the cake bakes they will sink a little more and break down.

Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.

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Tyler Florence’s Lemon Blueberry Cheesecake Bars | Tyler’s Ultimate | Food Network


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