Food
Trisha Yearwood’s Fettuccine Alfredo with Veggies | Trisha’s Southern Kitchen | Food Network
Trisha gets in her daily veggies with a fresh pasta dish that’s packed with mushrooms, Brussels sprouts and green onions!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it’s for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.
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Fettuccine Alfredo with Veggies
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Easy
Total: 20 min
Active: 15 min
Yield: 6 servings
Ingredients
Kosher salt
1 pound fettuccine
1/4 cup extra-virgin olive oil
8 ounces cremini mushrooms, trimmed and sliced
12 ounces Brussels sprouts, trimmed, leaves removed, inner parts finely shredded
4 scallions, chopped
1/4 teaspoon crushed red pepper flakes
1/3 cup tomato paste
3 cloves garlic, thinly sliced
1 cup oat milk
Torn fresh basil, to garnish
Directions
Bring a large pot of salted water to a boil for pasta. Cook the pasta until al dente according to the package directions, then reserve 2 cups of the pasta water and drain.
Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. When the oil is hot, scatter in the mushrooms. Cook, without stirring, until browned on the underside, 1 to 2 minutes. Stir and continue to cook until well browned, about 2 minutes more. Add the Brussels sprouts and scallions. Season with salt and the red pepper flakes. Cook and toss until the leaves are wilted but still bright green, about 3 minutes.
Add another 1 tablespoon oil to the skillet. Make a space in the middle and add the tomato paste and sliced garlic. Cook and stir until sizzling, about 1 minute. Add 1 cup of the pasta water and bring to a rapid simmer. Cook until the vegetables are tender and the sauce has thickened, about 3 minutes. Add the oat milk and remaining 1 tablespoon oil, bring to a simmer and stir to combine. Toss to coat the pasta with the sauce, adding the remaining pasta water, as needed, if it seems dry. (You may not need all of the pasta water.) Serve with torn basil.
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Trisha Yearwood’s Fettuccine Alfredo with Veggies | Trisha’s Southern Kitchen | Food Network
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Sarah Mountain joins the pod to talk about bringing her pastry expertise to the new season of Harry Potter: Wizards of Baking. She shares how her grandfather inspired her culinary career, the lessons she’s learned working in some of London’s most prestigious kitchens, and why great desserts should taste just as magical as they look. Plus, she puts a pastry chef’s spin on iconic Harry Potter treats in a game inspired by the Hogwarts Express candy cart!
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Guy Fieri visits Oohhs & Aahhs Gourmet Deli in Washington, D.C., a neighborhood spot serving up Southern comfort food, including their shrimp and grits.
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Guy Fieri Dives Into Southern Shrimp and Grits 🔥🍤 Diners, Drive-Ins and Dives | Food Network
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Go behind the scenes of crunchy snacks like Cheetos, Pringles, Doritos, Fritos, Goldfish and more in this Unwrapped compilation.
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0:00 – Intro
0:03 – Cheetos
3:09 – Pringles
4:37 – Cape Cod Potato Chips
8:04 – Doritos Collisions
11:18 – Pirate’s Booty
13:34 – Cheetos Twisted Puffs
17:38 – Kettle Chips
20:07 – Zapp’s Potato Chips
23:02 – Fritos Corn Chips
25:56 – Quinlan Pretzels
29:13 – Goldfish Crackers
32:16 – Lowrey’s Pork Rinds
34:23 – Popchips
36:18 – Shearer’s Potato Chips
38:51 – Texas Tortilla Chips
41:24 – Fritos Honey BBQ Twists
44:17 – Guacachip Tortilla Chips
46:55 – Blue Diamond Almonds
50:00 – Wise Potato Chips
52:47 – Torengos Tortilla Chips
54:24 – Cheez-It Crackers
57:32 – Popcorn Factory Popcorn
1:00:35 – Endscreen
Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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How Cheetos, Doritos and Other Crunchy Snacks Are Made 🥨 Unwrapped | Food Network
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You know that incredible cinnamon sugar pretzel smell that hits you as soon as you walk into the mall? 🥨✨ Now you can make them at home! @chefdaniellesepsy’s homemade pretzels are soft, buttery, chewy and completely irresistible.
Danielle ate a TON of mall pretzels in her middle school days, and now that she’s married to a pretzel-obsessed Pennsylvanian, it’s become a tradition to make them together. The dough is so soft and pillowy you’ll thoroughly enjoy the assembly. And with a salted toffee dipping sauce, these will 100% become your new addiction.
Get the recipe:
▶ Cinnamon and Sugar Mall Pretzels with Salted Toffee Dipping Sauce: https://foodtv.com/4i6gEwg
0:00 – Intro
0:30 – Prepare the dough
5:09 – Make the salted toffee dipping sauce
6:21 – Roll the pretzels
10:16 – Boil and bake the pretzels
11:24 – Make the cinnamon sugar
11:54 – Cover pretzels in butter and cinnamon sugar or salt
13:25 – Serve!
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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #Pretzels #TheHungryGnome
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