Food
Ree Drummond’s Gooey Brie Crescent Wrap | The Pioneer Woman | Food Network
Ree Drummond uses an easy crescent roll shortcut to make this festive and flavorful appetizer wreath!
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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!
Gooey Brie Crescent Wrap
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 35 min
Active: 10 min
Yield: 4 to 6 servings
Ingredients
Two 8-ounce packages refrigerated crescent rolls
1/3 cup cranberry preserves/spread
8 ounces Brie, cut into 1/2-inch cubes
1/2 cup chopped pistachios
1/2 cup dried cranberries
1 large egg, beaten
1 tablespoon chopped fresh rosemary plus a few sprigs, for garnish
1 teaspoon flaky sea salt, optional, plus more for serving
2 tablespoons honey
Directions
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Remove the crescent rolls from the packages and separate into individual triangles. Place an upturned bowl on the prepared sheet pan and arrange the crescent triangles in a circular star shape around it, with the pointed ends furthest away from the bowl and the thicker ends nearest the bowl, slightly overlapping. Press the overlapping dough to flatten.
Spread the cranberry preserves onto the dough around the center nearest the bowl and top with the Brie pieces, half the pistachios and half of the dried cranberries. Remove the bowl from the center and fold the pointed ends of the crescent rolls up and over the filling, tucking the tip of each under the base to secure. Brush the top with the beaten egg and sprinkle over the rosemary and flaky salt if using. Bake until golden and gooey, 18 to 20 minutes.
Drizzle the top of the wreath with the honey. Garnish with the remaining dried cranberries and pistachios and rosemary sprigs. Sprinkle with flaky salt if desired. Allow to cool slightly before transferring the wreath to a board. Serve with a cheese knife to slice and enjoy.
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Ree Drummond’s Gooey Brie Crescent Wrap | The Pioneer Woman | Food Network
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Cozy up with comforting recipes from your favorite Food Network chefs, from hearty soups and stews to cheesy casseroles, savory meat dishes and warm, sweet desserts.
#FoodNetwork #FoodNetworkRecipes #FallRecipes
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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LIVE: Food Network Chefs’ Cozy Fall Recipes 🍂 Ree Drummond, Ina Garten, Molly Yeh & More!
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Food
Chopped: Pig Ears, Ramps, Pine Nuts & Apple Strudel | Full Episode Recap | S14 E5 | Food Network
Four chefs battle in the Chopped kitchen for another culinary showdown!
🔪 Appetizer round: The chefs tackle pig ears, ramps, pine nuts and apple strudel.
🔪🔪 Entrée round: Things heat up when they must combine abalone, curry leaves, serrano ham and amaranth grain.
🔪🔪🔪 Dessert round: The competition ends on a sweet note with ingredients like carrot juice, almond flour, candied ginger and honeycomb.
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
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!
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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Chopped: Pig Ears, Ramps, Pine Nuts & Apple Strudel | Full Episode Recap | S14 E5 | Food Network
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Guy Fieri visits Johnny’s Bar-B-Q in Cullman, AL, where a local BBQ favorite serves up a smoked chicken packed with mouthwatering flavor.
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Johnny’s Bar-B-Q: https://johnnysbarbq.com
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Guy Fieri Finds Serious BBQ Flavor in Alabama! 🍗🔥 Diners, Drive-Ins and Dives | Food Network
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Tini Younger stopped by Food Network Kitchen to show us how to make Bourbon-Maple Bacon-Wrapped Shrimp from her new cookbook, Today We Are Cooking 🥓🍤
Get the recipe: https://foodtv.com/4hnTWzf
📚 Pre-order her cookbook now: https://foodtv.com/4rkTDc5
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!
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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Tini Younger’s Bourbon-Maple Bacon-Wrapped Shrimp
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Molly is more of a cake person, but this pie is an exception because it’s heavy on crust, her favorite part of any pie. This recipe has a blueberry jam-like filling with a barrier of speculoos spread to prevent the crust from sogging — it’s thick and it’s fantastic.
#MollyYeh #GirlMeetsFarm #FoodNetwork #BlueberryPie #Pie
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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 restaurants 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.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
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Molly Yeh’s Blueberry Speculoos Slab Pie 🫐 | Girl Meets Farm | Food Network
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