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Giada De Laurentiis Makes a Chicken and Peperonata Panini | Giada Entertains | Food Network

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Giada De Laurentiis’ panini is DOUBLE stuffed with cheese, peppers and chicken.

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Whether it’s a casual game night, a family get-together or a big party, Giada De Laurentiis shares tips, secrets and recipes for planning the perfect event.

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!

Chicken and Peperonata Panini
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings

Ingredients

2 tablespoons olive oil, plus more for brushing
1 red onion, halved and sliced thin
1 orange bell pepper, sliced into thin strips
1 red bell pepper, sliced into thin strips
1/4 teaspoon dried oregano
Kosher salt
2 tablespoons capers, drained and rinsed
2 tablespoons balsamic vinegar
2 tablespoons torn fresh basil
Four 3 1/2-inch square ciabatta rolls
8 slices provolone
4 cooked chicken cutlets, sliced

Directions

Heat a large skillet over medium heat. Add the red onions, orange peppers, red peppers, oregano and 1/2 teaspoon salt and cook, stirring often, until the vegetables are soft and have a touch of color, about 9 minutes. Add the capers and balsamic; reduce the heat to low and cook an additional 5 minutes, until the peppers are coated in the vinegar. Stir in the basil and set aside to cool.

Preheat a panini press. Halve the ciabatta rolls horizontally and scoop out some of the insides from the top halves. Divide the pepper mixture evenly among all the halves and top each half with a slice of provolone. Divide the sliced chicken among the ciabatta bottoms and then cover with the ciabatta tops, pressing down slightly. Brush the outside of each sandwich with olive oil.

Place the sandwiches in the panini press, close the top, and cook until warmed through and the cheese is melted, about 3 minutes.

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Giada De Laurentiis Makes a Chicken and Peperonata Panini | Giada Entertains | Food Network


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Ree Drummond’s Chicken Nugget Bacon Ranch Club | The Pioneer Woman | Food Network

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A mash-up made in heaven! Ree makes her easy, homemade chicken nuggets and stacks them in a club sandwich with all the fixings!
#ReeDrummond #ThePioneerWoman #FoodNetwork #ChickenNuggets #ClubSandwich
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!
Get the recipe ▶ https://foodtv.com/491ynwX
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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!

Chicken Nugget Bacon Ranch Club
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 35 min
Active: 35 min
Yield: 6 sandwiches

Ingredients

Chicken Nuggets:
2 large eggs
2 cups panko breadcrumbs
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
1 tablespoon seasoned salt
1/4 teaspoon lemon pepper
2 boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
Vegetable oil, for frying

Sandwiches:
6 crusty rolls, such as kaiser rolls, split
1/2 cup ranch dressing
6 leaves butter lettuce
12 slices applewood-smoked bacon, cooked crisp, then cut in half
30 dill pickle slices
3 tomatoes, sliced thick
1/4 cup ketchup

Directions

Special equipment: a deep-frying thermometer

For the chicken nuggets: Whisk the eggs together with 2 tablespoons water in a shallow bowl or dish.

Put the panko in a separate shallow bowl or dish and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Mix together with a fork to evenly combine.

Put the flour in a gallon-sized resealable plastic bag along with the seasoned salt, lemon pepper and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Seal the bag and shake to combine.

Open the bag and add the chicken. Seal and shake to coat the chicken well.

Open the bag and begin to coat the nuggets in batches. First, dip a few pieces in the egg wash until coated, then roll in the seasoned panko, pressing the panko evenly into the chicken to make sure it adheres. Work in batches until all the nuggets are coated, placing coated nuggets on a plate.

Heat 2 inches oil over medium-high heat in a large, heavy-bottomed Dutch oven until it reaches 325 degrees F. Line a plate with paper towels.

Fry the nuggets in 2 batches, flipping once halfway through, until golden brown and completely cooked through, about 3 1/2 minutes per batch.

Remove each batch with a slotted spoon or a fish spatula to the lined plate and allow the nuggets to drain.

For the sandwiches: Spread the roll bottoms with 1 tablespoon ranch dressing each. Lay 1 piece of butter lettuce on the dressing. Lay 4 pieces of bacon (2 full slices) on the lettuce. Place 4 to 6 chicken nuggets on the bacon. Top with a layer of pickles, then drizzle with a touch more ranch dressing. Top with 2 slices of tomato. Squeeze ketchup on the lids of the sandwiches and close them.

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Titans vs Shota Nakajima | Full Episode Recap | Bobby’s Triple Threat | Food Network

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Japanese culinary rockstar Shota Nakajima enters the competition against the Titans, judged by Chef Gavin Kaysen. Michael presents quick miso salmon belly bacon with red cabbage miso soup, Tiffany makes grilled steak and cheddar soup with crispy chips, and Brooke finalizes a dish of roasted black cod with Szechuan glazed burdock, shellfish reduction, and crispy burdock.
#BobbysTripleThreat #BobbyFlay #FoodNetwork #ShotaNakajima
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Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby’s three culinary Titans — Brooke Williamson, Tiffany Derry and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans’ combined score, they’ll walk away with $25,000.

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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Titans vs Shota Nakajima | Full Episode Recap | Bobby’s Triple Threat | Food Network


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Kardea Brown’s Lemony Herb Shrimp Scampi | Delicious Miss Brown | Food Network

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Kardea’s simple Lemony Herb Shrimp Scampi combines sweet Charleston shrimp with flavorful ingredients like lemon, garlic, tomatoes and herbs!
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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!

Lemony Herb Shrimp Scampi
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings

Ingredients

2 tablespoons salted butter
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup dry white wine
1 1/2 pounds large fresh shrimp, peeled and deveined
2 tablespoons lemon juice
1/4 teaspoon crushed red pepper
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme
1 large tomato, diced

Directions

Heat the butter and oil in a large skillet over medium heat until the butter melts. Add the garlic and cook until fragrant, about 45 seconds. Add the wine to deglaze the skillet. Add the shrimp, lemon juice and crushed red pepper. Cook until the shrimp begin to turn pink.

Add the parsley, thyme and tomato and cook until the shrimp are cooked through and the tomatoes are tender, about 2 minutes. Serve immediately.

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Kardea Brown’s Lemony Herb Shrimp Scampi | Delicious Miss Brown | Food Network


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Sunny Anderson’s Easy Sausage and Mushroom Rigatoni Pie | The Kitchen | Food Network

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Sausage, mushroom and vodka sauce… what more could you want? Sunny’s Rigatoni Pie is stuffed full of rich Italian flavors and topped with plenty of cheese!
#SunnyAnderson #TheKitchen #FoodNetwork #RigatoniPie
Watch #TheKitchen, Saturdays at 11a|10c and #StreamOnMax!
Get the recipe ▶ https://foodtv.com/4bVA1CU
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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!

Sunny’s Easy Sausage and Mushroom Rigatoni Pie
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 20 min
Active: 35 min
Yield: 6 to 8 servings

Ingredients

Sauce:
2 tablespoons olive oil
1 pound spicy Italian sausage, casings removed
1 pound button mushrooms, sliced
Freshly ground black pepper
One 24- to 25-ounce jar vodka sauce (you can also use Alfredo or marinara sauce)

Pasta:
1 pound rigatoni
1/2 cup grated (like sand) Parmesan cheese
1/2 cup chopped fresh Italian parsley
Nonstick cooking spray, for the pan

Topping:
6 slices provolone cheese
6 ounces shredded mozzarella cheese
Grated (like sand) Parmesan cheese, for topping
1/4 cup chopped fresh Italian parsley
6 to 8 fresh basil leaves, torn

Directions

Special equipment: a springform pan

For the sauce. In a pan with straight sides on medium heat, add the olive oil and sausage. Crumble the sausage into bits, not boulders, and cook until browned, 6 to 8 minutes. Remove the sausage with a slotted spoon to a plate, leaving the fat in the pan. Add the mushrooms to the pan and cook until wilted and darkened, 6 to 8 minutes. Season with pepper and remove from the heat. Add the sausage back to the pan along with the pasta sauce and stir.

For the pasta: Meanwhile, bring a large pot of water to a boil. Add the rigatoni to the boiling water and cook until very al dente. Drain and spread out on a cooling rack to prevent sticking. Let cool slightly.

Preheat the oven to 375 degrees F.

Add the rigatoni to a bowl and sprinkle with the Parmesan and parsley. Gently toss with your hands.

Coat the inside bottom and sides of a springform pan with cooking spray. Begin lining the rigatoni on end (vertically) around the edge of the pan, creating a border. Pack the pasta pieces tightly, but not so tight that the holes in the rigatoni close. Toss the remaining rigatoni in the sauce, then pour into the center of the pan. Gently press the mixture to level it off.

For the topping: Arrange the provolone slices in an overlapping spiral to cover the pasta mixture, then top with the mozzarella. Gently press everything down with your hands. Bake until the top is bubbly and golden around the edges, 30 to 35 minutes. Allow to cool slightly before releasing the springform. Serve topped with Parmesan, parsley and basil.

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Sunny Anderson’s Easy Sausage and Mushroom Rigatoni Pie | The Kitchen | Food Network


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Guy Eats Real-Deal Northeastern Chinese Food in Portland | Diners, Drive-Ins & Dives | Food Network

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Guy visits a Chinese joint serving up recipes inspired by Chef Wendy Li’s hometown in Northeastern China. Guy is blown away by the popular seafood dumplings served with a soy-garlic dipping sauce which Guy calls his “kryptonite!”
#GuyFieri #DDD #FoodNetwork #Portland
Watch #DDD, Fridays at 9|8c and #StreamOnMax!
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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 Chin’s Kitchen: https://chinskitchenpdx.com
Follow them: https://www.instagram.com/chinskitchenpdx

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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Guy Eats Real-Deal Northeastern Chinese Food in Portland | Diners, Drive-Ins & Dives | Food Network


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