The holidays are here! 🎄 Savor Christmas brunch recipes from Food Network chefs, from Bobby Flay’s Chocolate Chip-Pistachio Pancakes to Ree Drummond’s Tater Tot Breakfast Casserole. #FoodNetwork #BrunchRecipes #Holidays #Christmas
Stream more Food Network shows on #StreamOnMax: https://foodtv.com/StreamOnMaxYT
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0:00 – Intro
0:06 – Bobby Flay’s Gingerbread Dutch Baby
03:53 – Sunny Anderson’s It’s Apple Thyme! Glazed Bacon
07:00 – Ree Drummond’s Make-Ahead Lemon Blueberry French Toast Casserole
11:45 – Bobby Flay’s Pumpkin-Cranberry Scones
16:47 – Kardea Brown’s Meat Lovers’ Quiche
19:55 – Bobby Flays Chocolate Chip-Pistachio Pancakes
23:51 – Ree Drummond’s Pumpkin Scones with Coffee Glaze
28:34 – Geoffrey Zakarian’s Bacon, Onion and Cheese Tart
34:41 – Bobby Flay’s Baked Doughnuts
38:00 – Ina Garten’s Roasted Hazelnut Granola
40:52 – Bobby Flays Egg and Ham Empanadas
45:37 – Bobby Flay’s Eggs Benedict
51:56 – Katie Lee Biegel’s Slow Cooker Hash Brown Casserole
52:38 – Bobby Flay’s Italian Home Fries
56:11 – Ree Drummond’s Pumpkin Cinnamon Rolls
01:00:21 – Ina Garten’s Herb-Baked Eggs
01:03:37 – Bobby Flay’s Cinnamon Bun Pancakes
01:09:38 – Ina Garten’s Sour Cream Coffee Cake
01:13:54 – Ree Drummond’s Tater Tot Breakfast Casserole

Get the recipes:
Bobby Flay’s Gingerbread Dutch Baby with Poached Maple Pears – https://foodtv.com/3i1NMIZ
Sunny Anderson’s It’s Apple Thyme! Glazed Bacon – http://foodtv.com/2MnmfSj
Ree Drummond’s Make-Ahead Lemon Blueberry French Toast Casserole – https://foodtv.com/4dpWwA9
Bobby Flay’s Pumpkin-Cranberry Scones with Whipped Maple Butter – https://foodtv.com/3dWWMcl
Kardea Brown’s Meat Lovers’ Quiche – https://foodtv.com/3mX83Pj
Bobby Flay’s Chocolate Chip-Pistachio Pancakes – https://foodtv.com/2Y5v5Vb
Ree Drummond’s Pumpkin Scones with Coffee Glaze – https://foodtv.com/3ZAgoun
Geoffrey Zakarian’s Bacon, Onion and Cheese Tart – https://foodtv.com/3gL149I
Bobby Flay’s Baked Doughnuts – https://foodtv.com/3JEPMQc
Ina Garten’s Roasted Hazelnut Granola – https://foodtv.com/37STcyX
Bobby Flay’s Egg and Ham Empanadas – https://foodtv.com/46PR99H
Bobby Flay’s Eggs Benedict – https://foodtv.com/2HDldgF
Katie Lee Biegel’s Slow-Cooker Hash Brown Casserole – https://foodtv.com/47VgeAv
Bobby Flay’s Italian Home Fries – https://foodtv.com/2zgMcch
Ree Drummond’s Pumpkin Cinnamon Rolls – https://foodtv.com/2Chf9HX
Ina Garten’s Herb-Baked Eggs – https://foodtv.com/3oHjoT3
Bobby Flay’s Cinnamon Bun Pancakes – https://foodtv.com/34HVCOR
Ina Garten’s Sour Cream Coffee Cake – https://foodtv.com/31ZbCtR
Ree Drummond’s Tater Tot Breakfast Casserole – https://foodtv.com/2TLs1xr
Ina Garten’s Garlic Roasted Potatoes – https://foodtv.com/2JJxu6p

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Food Network Chefs’ Top Christmas Brunch Recipe Videos


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Cook along with Valerie as she revamps leftover stuffing into a delicious and decadent appetizer with warm crispy bites and a cheesy surprise in the middle!
Get the recipe ▶ https://foodtv.com/3DnW04Y
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Leftover Stuffing Croquettes
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 30 min
Active: 30 min
Yield: 10 to 12 croquettes

Ingredients

Vegetable oil, for frying
3 cups leftover stuffing, preferably sausage, such as Valerie’s Cranberry-Walnut Stuffing
1 large egg
Kosher salt
1/2 cup all-purpose flour
3/4 cup panko
3 ounces mozzarella, cut into 1/2-inch cubes
Nonstick cooking spray
Leftover gravy or mustard, for serving

Directions

Special equipment: a deep-fry thermometer

Pour enough oil into a large Dutch oven to fill the pan about 3 inches deep. Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 325 degrees F. Line a rimmed baking sheet with parchment paper, line a second rimmed baking sheet or plate with paper towels and set a cooling rack inside a third rimmed baking sheet. Preheat the oven to 200 degrees F.

Place the stuffing in a food processor fitted with the blade attachment. Pulse until slightly broken up but still with chunks, 4 to 5 times.

Scrape the stuffing into a large bowl. Whisk the egg and 1/2 teaspoon salt in a small bowl. Stir the egg mixture into the stuffing with a fork. Add the flour and use a rubber spatula or your hands to incorporate it until no streaks remain.

Place the panko in a shallow baking dish. Use a 2-tablespoon cookie scoop to scoop out a portion of the stuffing mixture. Flatten the scoop slightly with your hands, then place a cube of mozzarella in the center. Bring the stuffing up over the cheese to enclose it; if the mixture sticks to your hands, spray them with a little cooking spray. Form the croquette into a football shape. Roll the croquette in the panko, pressing slightly to adhere. Place on the parchment-lined baking sheet. Repeat with the remaining stuffing and mozzarella; you should get 10 to 12 croquettes.

Use a spider to gently lower half of the croquettes into the hot oil, making sure not to overcrowd the Dutch oven. Fry until golden brown, 2 to 3 minutes. Transfer to the paper towel-lined baking sheet and sprinkle with salt. Let the croquettes drain for a minute, then transfer them to the baking sheet with the wire rack and keep warm in the oven until ready to serve. Bring the oil back to 325 degrees F, then repeat with the remaining croquettes.

Serve the croquettes on a platter with leftover gravy or mustard.

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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#ValerieBertinelli #FoodNetwork #LeftoverStuffingCroquettes

Valerie Bertinelli’s Leftover Stuffing Croquettes | Food Network


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From a Tex-Mex Frittata to Pesto Egg Puff Pastry Squares, these are Ree Drummond’s most-popular egg recipe videos of ALL TIME.
#EggRecipes #PioneerWoman #FoodNetwork #ReeDrummond
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire #PioneerWoman library and so much more: http://discoverypl.us/2NeKVgd.
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!

00:00 – Intro
00:04 – Pesto Egg Puff Pastry Squares
05:30 – Tex-Mex Frittata
08:23 – Pesto Egg Toast
11:16 – Ready-To-Go Egg Bites
13:57 – Cheesy Ham & Egg Hand Pies
16:59 – Baked Eggs in Hash Brown Cups

Get the recipes:

Pesto Egg Puff Pastry Squares: https://foodtv.com/3C4GTOK
Tex-Mex Frittata: https://foodtv.com/35GgDss
Pesto Egg Toast: https://foodtv.com/37i1mTx
Ready-To-Go Egg Bites: https://foodtv.com/37Uj9On
Cheesy Ham & Egg Hand Pies: https://foodtv.com/3e1sZAZ
Baked Eggs in Hash Brown Cups: https://foodtv.com/2HUQCxj

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

Find us on social:

▶ 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

The Pioneer Woman’s Top Egg Recipe Videos | The Pioneer Woman | Food Network


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From Lemon Poppy Seed Cake to Fresh Lemon Mousse, these are our favorite Ina Garten lemon dessert recipe videos!
#BarefootContessa #FoodNetwork #InaGarten #LemonDesserts #Baking
Stream more #BarefootContessa on Max! #StreamOnMax
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Ina 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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:05 – Lemon Poppy Seed Cake
3:59 – Fresh Lemon Mousse
7:13 – 5-Star Lemon Yogurt Cake
12:44 – 5-Star Lemon Cake
19:27 – Lemon Bars

Get the recipes:
Lemon Poppy Seed Cake – https://foodtv.com/3QUHVB6
Fresh Lemon Mousse – https://foodtv.com/3eJNaSI
5-Star Lemon Yogurt Cake – https://foodtv.com/2OPIj9g
5-Star Lemon Cake – https://foodtv.com/34FrIL6
Lemon Bars – https://foodtv.com/3Iojx8G

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

Find us on social:
▶ 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

Our Favorite Ina Garten Lemon Dessert Recipe Videos | Barefoot Contessa | Food Network


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Cook along with Kardea as she puts a decadent twist on a favorite holiday pie!
Get the recipe ▶ https://foodtv.com/3fJVtmd
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Brown Butter Pecan Pie
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 4 hr 30 min (includes cooling time)
Active: 30 min
Yield: 8 servings

Ingredients

Crust:

1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1/2 teaspoon kosher salt
1 stick cold unsalted butter, grated on the large holes of a box grater and frozen
1/3 cup ice water, plus more if needed
1 large egg

Filling:

6 tablespoons unsalted butter
1 cup packed light brown sugar
1/2 cup light corn syrup
1/4 cup molasses
1 tablespoon bourbon
2 teaspoons pure vanilla extract
3 large eggs
2 cups whole pecan halves
1/2 teaspoon kosher salt

Whipped Cream:

1 cup cold heavy cream
2 tablespoons confectioners’ sugar
1/4 teaspoon kosher salt
1 tablespoon bourbon

Directions

Preheat the oven to 400 degrees F.

For the crust: Whisk together the flour, sugar and salt in a large bowl. Remove the butter from the freezer and work it into the dough by hand, working quickly to keep the butter as cold as possible. (Cold butter flakes are the secret to a flaky crust.) Be sure to leave pea-size butter flecks visible. Slowly pour the ice water into flour mixture. Using your hands, mix until a dough starts to form. Be careful not to overmix. It should appear shaggy but cohesive.

Lightly dust a clean work surface with flour. Using a rolling pin, roll the dough out into a 1/4-inch-thick circle, 12 inches in diameter. Transfer the dough round to a 9-inch pie dish. Press the dough down into the dish. Tuck any overhanging dough back under the rim, using your hands to create a thick outer edge. Use a fork to crimp the edges or your hands to pinch for a more professional look. Place in the freezer to chill for 15 minutes.

Remove from the freezer. Using a toothpick or a fork, poke holes in the bottom of the crust. Line the crust with parchment paper and fill the raw pie shell with pie weights or dried beans. Blind bake for 15 to 20 minutes until it begins to lightly brown. Remove from the oven and remove the parchment and pie weights.

Beat the egg and 1 tablespoon water in a small bowl. Brush the edges of the crust with the egg wash. Return to the oven and bake until light golden, about 10 minutes. Remove and let cool completely before filling. Lower the oven temperature to 350 degrees F.

For the filling: Melt the butter in a small saucepan over medium heat. Slowly cook the butter, letting it bubble and swirling the pan occasionally, until it browns, about 5 minutes. Remove from the heat and allow to cool.

Whisk together the brown sugar, corn syrup, molasses, bourbon and vanilla in a large bowl. Whisk in the eggs. Fold in the pecans and salt. Once combined, stir in the brown butter. Pour the filling into the crust.

Bake until the pie is golden brown, the filling is set and the internal temperature measures 200 degrees F, 40 to 45 minutes. (Check the pie after 30 minutes and tent the crust with foil if it is browning too quickly.) There should be a slight wiggle to the center of the pie. Cool completely on a wire rack.

For the whipped cream: Add the heavy cream to a large chilled bowl. Using an electric hand mixer fitted with the whisk attachment, whip on medium speed until soft, cloud-like peaks form. Turn the mixer speed to low and add the confectioners’ sugar and salt. Gently fold in the bourbon.

Slice the pie into 8 equal pieces and top each slice with bourbon whipped cream.

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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#KardeaBrown#FoodNetwork #BrownButterPecanPie

Kardea Brown’s Brown Butter Pecan Pie | Food Network


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