Food
Molly Yeh’s Spaghetti and Juicy Lucy Meatballs | Girl Meets Farm | Food Network
Is there anything better than a spaghetti and meatballs dinner? Molly adds a Midwestern twist with her cheese-stuffed Juicy Lucy Meatballs, served with classic spaghetti and tomato sauce.
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Spaghetti and Juicy Lucy Meatballs
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 40 min
Active: 1 hr
Yield: 4 to 6 servings
Ingredients
1 teaspoon kosher salt, plus more for seasoning
3 tablespoons (40 grams) extra-virgin olive oil, plus more for drizzling
1/2 large onion (5 1/2 ounces/160 grams), sliced
5 garlic cloves, chopped
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
One 28-ounce (794 grams) can whole plum or San Marzano tomatoes, crushed by hand
One 15-ounce (425 grams) can tomato sauce
1 pound (453 grams) spaghetti
1/4 cup (15 grams) fresh basil leaves, torn
1/2 cup (40 grams) grated Parmesan cheese, plus more for serving
Meatballs (recipe follows)
Meatballs:
1 pound (453 grams) 80/20 ground beef
1 pound (453 grams) hot Italian sausage, removed from casings
1 1/2 teaspoons kosher salt
2 large eggs, beaten
1 cup (84 grams) plain dry breadcrumbs
1 cup (40 grams) grated Parmesan cheese
1/2 large onion (5 1/2 ounces/160 grams), grated on the coarse holes of a box grater
1/4 cup (15 grams) chopped fresh Italian parsley
2 garlic cloves, chopped
8 small mozzarella balls/ciliegine (about 15 grams each)
Directions
Bring a large pot of salted water to a boil over medium-high heat.
For the sauce: Heat the olive oil in a large Dutch oven over medium heat. Add the onion and season with salt. Cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the garlic, dried oregano and crushed red pepper and cook until fragrant, 30 seconds to 1 minute. Add both types of canned tomatoes and 1 cup of water from the pasta pot. Bring to a boil and then reduce to a simmer until thickened and flavorful, 10 to 15 minutes.
Once the meatballs are browned and the sauce has thickened, nestle the meatballs into the sauce and spoon a little of the sauce over each meatball. Reduce the heat to a gentle simmer, cover and simmer while the pasta cooks, about 10 minutes.
Add the spaghetti to the boiling water and cook until al dente. Drain the spaghetti and place on a platter. Spoon some sauce onto the spaghetti and toss to coat. Nestle the cooked meatballs into the noodles. Top with desired amount of sauce, a drizzle of olive oil, the fresh basil and grated Parmesan cheese, for serving.
Meatballs:
Yield: Makes 8 meatballs
Place an oven rack in the middle position. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
Combine the beef and sausage in a large bowl and spread out the meat with a wooden spoon. Season with salt. Add the eggs, breadcrumbs, Parmesan, onion, parsley and garlic in a large bowl and mix well with your hands to combine. Divide into 8 equal balls. Use your thumb to hollow out the center of a ball so it resembles a bowl. Stick a mozzarella ball inside and press to seal the mozzarella inside the meat mixture. Roll into a ball and place on the baking sheet. Repeat with the remaining meat mixture and mozzarella.
Bake until the meatballs are well browned, 18 to 22 minutes. (They will cook more in the sauce).
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Molly Yeh’s Spaghetti and Juicy Lucy Meatballs | Girl Meets Farm | Food Network
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Welcome autumn in with Ina’s apple spice cake, a sweet, indulgent treat featuring chopped pecans, golden raisins and diced green apples.
#InaGarten #BarefootContessa #FoodNetwork #AppleCake
Get the recipe ▶ https://foodtv.com/2Z63Ahn
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Apple Spice Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Active: 15 min
Yield: 9 to 12 servings
Ingredients
1 cup chopped pecans
1/2 cup dark rum, such as Mount Gay
1 cup golden raisins
1 cup granulated sugar
1 cup dark brown sugar, lightly packed
3 extra-large eggs, at room temperature
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 teaspoons grated orange zest (2 oranges)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 pounds Granny Smith apples, peeled, cored, and 1/4-inch-diced (3 to 4 apples)
Vanilla ice cream, such as Haagen-Dazs
Caramel sauce, such as Fran’s, heated
Directions
Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
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Ina Garten’s 5-Star Fresh Apple Spice Cake 🍏 Barefoot Contessa | Food Network
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Food
Guy Fieri’s Finds the ULTIMATE Burger and Onion Rings 🍔 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits Gordy’s Hi-Hat in Cloquet, MN, where this beloved local spot serves up crispy onion rings and a juicy cheeseburger.
Watch #DDD, Fridays at 9|8c!
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Gordy’s Hi-Hat: https://gordys-hihat.com
Follow them: https://www.facebook.com/GordysHiHat
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 Fieri’s Finds the ULTIMATE Burger and Onion Rings 🍔 Diners, Drive-Ins and Dives | Food Network
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She’s teaching Jeffrey all her tricks for perfect bacon every time.
Tune in to an all-new episode of #BeMyGuest Saturday at 12|11c!
Get the recipe 👇
Seriously Crispy Bacon
Recipe courtesy of Ina Garten
Level: Easy
Yield: Serves 4
Who doesn’t want perfectly crisp bacon? The trick in this recipe is dusting the slices with Wondra flour before baking them. Perfectly crisp bacon every time! And no greasy mess.
Ingredients
12 ounces thick-cut bacon (see note)
2 tablespoons Wondra flour
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
Arrange the bacon in one layer on a board. Put one tablespoon of the flour in a fine-meshed sieve and dust the bacon lightly and as evenly as possible with the flour. Turn the bacon and dust the other side with one more tablespoon of flour.
Transfer each slice of bacon, shaking off any excess flour, to the prepared baking sheet, placing them in one layer very close to each other. Bake for 12 minutes. With metal tongs, turn each strip of bacon and bake for another 5 to 10 minutes, until nicely browned. Transfer the bacon to a cooling rack. Serve warm or at room temperature.
Cook’s Note
Choose bacon that is cut thicker than the usual grocery store brands, such as Nodine’s Applewood Smoked or D’Artagnan.
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Food
Guy Fieri Digs Into a Classic Minneapolis Breakfast 🍳🔥 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits Al’s Breakfast in Minneapolis, MN, where this longtime breakfast spot serves up classic American cooking and hearty morning favorites.
Watch #DDD, Fridays at 9|8c!
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Bob’s Clam Hut: https://www.alsbreakfastmpls.com
Follow them: https://www.facebook.com/people/Als-Breakfast/100063840404181/#
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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Guy Fieri Digs Into a Classic Minneapolis Breakfast 🍳🔥 Diners, Drive-Ins and Dives | Food Network
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Aarti Sequeira returns to the pod to talk about joining Halloween Baking Championship and finding the courage to take up space at the judges’ table. She shares why handwritten family recipes matter to her, and how food and faith come together at the ultimate “Aarti Party.”
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Learn More about Halloween Baking Championship: https://www.foodnetwork.com/shows/halloween-baking-championship
Aarti Sequeira on Halloween Baking Championship and Finding Her Voice | Food Network Obsessed
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