Food
Kardea Brown’s Red Velvet Swiss Roll w/ Cream Cheese Frosting | Delicious Miss Brown | Food Network
Not only is this a staple dessert in the South, but Red Velvet Cake is also often associated with the Juneteenth holiday. Swirled with a silky-smooth cream cheese frosting, Kardea’s Swiss roll is as impressive and decadent as it looks!
#KardeaBrown #FoodNetwork #DeliciousMissBrown #RedVelvet #SwissRoll
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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!
Red Velvet Swiss Roll with Cream Cheese Frosting
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 5 hr 25 min (includes cooling and chilling time)
Active: 35 min
Yield: 10 to 12 servings
Ingredients
Nonstick cooking spray, for the pan
3/4 cup all-purpose flour
2 teaspoons cocoa powder
1 teaspoon baking soda
3/4 teaspoon kosher salt (see Cook’s Note)
4 large eggs
3/4 cup granulated sugar
2 tablespoons buttermilk
2 tablespoons red food coloring (almost an entire bottle)
2 tablespoons vegetable oil
2 teaspoons white distilled vinegar
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste
One 8-ounce block cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 1/2 cups confectioners’ sugar, plus more for garnish
Heavy cream, as needed
Directions
Special equipment: a 10-by-15-inch jelly roll pan
Preheat the oven to 350 degrees F and line a 10-by-15-inch jelly roll pan with a large piece of parchment paper to allow for overhang on all sides. Spray the paper lightly with nonstick spray.
In a small bowl, combine the flour, cocoa powder, baking soda and 1/2 teaspoon salt. Set aside.
Beat the eggs in the bowl of an electric mixer fitted with a whisk attachment on medium-high speed until pale yellow and doubled in size, about 5 minutes. Reduce the speed and slowly sprinkle in the granulated sugar. Combine the buttermilk, food coloring, vegetable oil, vinegar, 1/2 teaspoon vanilla extract and 1/2 teaspoon vanilla bean paste in a small bowl. With the mixer on medium-low, alternate adding in the wet and dry ingredients in stages, starting with the wet ingredients, being sure not to overmix.
Give the batter a final mix by hand, being sure to scrape the sides and bottom of the bowl with a rubber spatula. Spread evenly over the prepared pan and bake until a toothpick inserted comes out clean, about 20 minutes. Immediately transfer the cake on its parchment to a cooling rack and let sit for 3 minutes to allow steam to release. Carefully fold the parchment overhang over and begin tightly rolling the warm cake. Allow to cool for 20 to 30 minutes before unrolling to ensure that the shape holds (see Cook’s Note).
For the frosting, beat the cream cheese and butter together with an electric mixer until light and fluffy, 3 to 4 minutes. Add the confectioners’ sugar, beating thoroughly. Add the remaining 1/4 teaspoon salt, remaining 1/2 teaspoon vanilla extract, remaining 1/2 teaspoon vanilla bean paste and heavy cream (as needed) to reach the desired consistency; the icing should be on the thicker side, so that when you’re rolling and cutting the Swiss roll, it does not leak out.
Spread the frosting over the surface of the slightly cooled cake, being sure to leave a 1/2-inch border empty around the edge. Reroll the cake carefully, then wrap the entire log in plastic wrap. Refrigerate for at least 4 hours or up to overnight to set. Cut slices of the chilled cake and dust with confectioners’ sugar.
Cook’s Note
We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, use a little less. If the cake is still warm after being rolled up for 20 minutes, unroll and allow to cool on a cooling rack before you add frosting.
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Kardea Brown’s Red Velvet Swiss Roll w/ Cream Cheese Frosting | Delicious Miss Brown | Food Network
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Taste your way through Montana’s best bites! From loaded avocado toast and lamb meatball sandwiches to carne asada burritos, fried chicken and blueberry basil donuts, these local favorites serve up some of the best flavors in the state.
#FoodNetwork #GuyFieri #Montana
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!
0:00 – Intro
0:06 – Loaded Avocado Toast
3:36 – Lamb Meatball Sandwich
6:49 – Carne Asada Burrito
10:07 – Smash Me Burger
12:51 – Blueberry Basil Old Fashioned Donut
15:37 – Fried Chicken
18:32 – Po Campo
Tandem Bakery and Cafe – https://www.tandemdoughnuts.com
Florabella – https://www.florabellamissoula.com
Mexican Moose – https://www.mexicanmoosemissoula.com
Wally & Buck – https://www.wallyandbuck.com
Veera Donuts – https://www.wallyandbuck.com
Roost Fried Chicken – https://www.roostfriedchicken.com
Storm Castle Cafe – https://www.stormcastlecafe.com
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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Top #DDD Videos in Montana with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network
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Chefs face off in a tailgate showdown, transforming game-day favorites like chili, wings, bratwurst, beer and football pies into dishes worthy of the Chopped kitchen.
#FoodNetwork #Chopped
Watch #Chopped, Tuesdays at 9|8c!
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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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The ULTIMATE Tailgate Basket Challenges 🏈🔥 Chopped | Food Network
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Ree Drummond’s Best Tomato Soup Ever combines tomatoes, tomato juice, cream and fresh herbs for a rich, comforting soup that’s ready in just 25 minutes.
#ReeDrummond #ThePioneerWoman #FoodNetwork #TomatoSoup #Recipe
Get the recipe ▶ https://foodtv.com/2XDqieu
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Best Tomato Soup Ever
Recipe courtesy of Ree Drummond
Total: 25 min
Active: 25 min
Yield: 6 to 8 servings
Level: Easy
Ingredients
1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
Directions
To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
Next – and this is important – in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you’ll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it’s worth, and I realize it’s not worth much, I use 6 tablespoons of sugar.)
Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
Serve the soup warm!
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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Ree Drummond’s 5-STAR Tomato Soup 🍅🤩 The Pioneer Woman | Food Network
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Chef Robert Cho and Chef Brian Malarkey battle for the chance to face Bobby Flay, putting their own spin on cowboy ribeye as Sunny Anderson and Josh Capon judge the first round. Robert serves a kalbi ribeye steak taco with Korean slaw, while Brian counters with Korean beef tartare and petite steaks with cauliflower purée. Only one chef will earn the chance to take on Bobby.#BobbyFlay #FoodNetwork #BeatBobbyFlay
Watch Bobby on #TheLine Tuesdays at 9|8c!
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
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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Bobby Faces His Biggest Fan! 🔪🔥 Beat Bobby Flay: Full Episode Recap | S15 E5 | Food Network
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Try out Maneet’s cooked chutneys—tamarind and panch puran!
Get the recipes 👇
Tamarind Chutney
Recipe courtesy of Maneet Chauhan
Level: Easy
Total: 20 min
Active: 15 min
Yield: about 1 1/4 cups
Ingredients
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon Kashmiri red chile powder
1 cup jaggery or dark brown sugar
1 cup tamarind paste
1/4 cup seedless dates
1/4 cup raisins
1 teaspoon chopped fresh ginger
1 teaspoon chaat masala
1 teaspoon ground ginger
1/2 teaspoon kala namak (black salt)
Kosher salt
Directions
Heat a large skillet over medium-low heat. Add the oil, cumin, coriander, fennel and red chile powder and cook until toasted and fragrant, about 2 minutes. Add the jaggery, tamarind, dates, raisins, fresh ginger and 2 cups water. Bring to a boil, reduce to a simmer and cook until the mixture is thick enough to coat the back of spoon, 8 to 10 minutes. Remove from the heat.
Stir in the chaat masala, ground ginger, kala namak and salt to taste. Transfer to a blender and blend until smooth.
Panch Puran Chutney
Recipe courtesy of Maneet Chauhan
Level: Easy
Total: 35 min
Active: 15 min
Yield: 1 1/2 to 2 cups
Ingredients
1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon onion seeds (kilonji)
2 pounds tomatoes, chopped
1 cup packed brown sugar
1/2 cup distilled white vinegar
1 tablespoon tomato paste
1/2 teaspoon Kashmiri red chile powder
Kosher salt
Directions
Heat the oil in a large high-sided skillet over medium-low heat. Add the cumin seeds, fennel seeds, fenugreek seeds, mustard seeds and onion seeds and when they start to crackle, add the tomatoes. Stir in the brown sugar, vinegar, tomato paste, chile powder and salt to taste, bring to a simmer and cook, stirring occasionally, until the mixture is reduced by half, 20 to 25 minutes.
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