Connect with us

Food

Alex Guarnaschelli’s Lemon Cake with Chocolate Gloppy Frosting | Alex’s Day Off | Food Network

Published

on



Alex’s sweet Lemon Cake is finished off with a rich, decadent chocolate frosting!
Subscribe to #discoveryplus to stream more of #AlexsDayOff: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3rA4z8p
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex’s Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!

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 Cake with Chocolate Gloppy Frosting
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 1 hr 40 min
Prep: 25 min
Inactive: 30 min
Cook: 45 min
Yield: makes 1 (9-inch) cake

Ingredients

Cake:

1 stick butter plus 1 tablespoon for greasing the pan
1 1/2 cups granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain, whole milk yogurt
3 eggs
1 tablespoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon pure vanilla extract

Chocolate Frosting:

1/2 cup water
1/4 cup granulated sugar
Juice of 1/2 lemon and a few grates of zest
2 to 3 grates whole nutmeg
1/4 teaspoon ground cinnamon
1 1/2 cups heavy cream
9 ounces semisweet chocolate chips
1 cup confectioners’ sugar
1 stick unsalted butter, cut into pieces
1 teaspoon almond extract

Directions

Preheat the oven to 350 degrees F. Grease a 9-inch square cake pan with 1 tablespoon of the butter.

For the cake: In the bowl of an electric mixer fitted with a whisk attachment (or an electric hand mixer, or by hand), cream the 1 stick of butter and granulated sugar together until smooth, 5 to 8 minutes. As you are creaming the butter and sugar, scrape the sides down with a rubber spatula so you are sure to be combining the butter and sugar as it mixes.

In a separate bowl, sift together the flour, baking soda, and salt. Set aside.

When the butter and sugar are integrated, blend in the yogurt. Add the eggs, one by one. Add the lemon zest, lemon juice, and vanilla. Remove the bowl from the mixer and fold in the dry ingredients. Transfer the batter to the prepared pan and bake, undisturbed, until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Allow the cake to cool for 10 minutes before inverting it on to a plate and allowing it to cool for an additional 20 minutes.

For the frosting: In a small saucepan, combine the water and granulated sugar and bring to a simmer. Stir to make sure all of the sugar has dissolved. Remove from the heat and transfer to a bowl to cool. Stir in the lemon zest, lemon juice, nutmeg, and cinnamon. Stir to blend. Set the syrup aside to cool.

In a small saucepan, heat the cream. Place the chocolate chips in a medium bowl. When the cream simmers, pour it over the chocolate chips. Whisk to blend. Set aside to cool.

In the bowl of the food processor, combine the confectioners’ sugar, butter, and almond extract. Pulse to blend. Continue blending for about 30 seconds until the ingredients are mixed together. Use a rubber spatula to scrape every bit of the chocolate mixture into the processor and mix again to blend. Transfer the frosting to a bowl and allow it to sit a little before frosting the cake.

Transfer cake to a serving platter. Use a pastry brush (or spoon) to put some of the syrup on the cake. Do not make too wet or the cake will be soggy and fall apart, use just a little bit here and there. Carefully spread the frosting over the cake starting in the center and working it to and around the edges. Make sure there is enough frosting to coat the top and sides of the cake. Serve.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#AlexGuarnaschelli #AlexsDayOff #FoodNetwork #LemonCake #ChocolateGloppyFrosting

Alex Guarnaschelli’s Lemon Cake with Chocolate Gloppy Frosting ​| Alex’s Day Off | Food Network


source

Food

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

Published

on



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
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!

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.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

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


source

Continue Reading

Food

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

Published

on



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
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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.
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

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


source

Continue Reading

Food

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

Published

on



Kardea’s simple Lemony Herb Shrimp Scampi combines sweet Charleston shrimp with flavorful ingredients like lemon, garlic, tomatoes and herbs!
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/3p2n86l
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#KardeaBrown #FoodNetwork #DeliciousMissBrown #LemonyHerbShrimpScampi

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


source

Continue Reading

Food

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

Published

on



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
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

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


source

Continue Reading

Food

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

Published

on



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!
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!

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.
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

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


source

Continue Reading

Trending

On this website we use first or third-party tools that store small files (cookie) on your device. Cookies are normally used to allow the site to run properly (technical cookies), to generate navigation usage reports (statistics cookies) and to suitable advertise our services/products (profiling cookies). We can directly use technical cookies, but you have the right to choose whether or not to enable statistical and profiling cookies. Enabling these cookies, you help us to offer you a better experience.