Food
Ree Drummond’s Shepherd’s Pie | The Pioneer Woman | Food Network
Ree says it’s a dream for her family when she makes this warm and hearty Shepherd’s Pie! Starting with a classic beef stew recipe, Ree takes it one step further by covering it with creamy mashed potatoes and baking for a beautiful golden top!
#ReeDrummond #ThePioneerWoman #FoodNetwork #ShepherdsPie
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/3UHaJ4O
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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!
Shepherd’s Pie
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 3 hr 55 min
Active: 35 min
Yield: 6 servings
Ingredients
4 cups Beef Stew with Beer and Paprika, recipe follows
Horseradish Mashed Potatoes, recipe follows, to cover the stew
Beef Stew with Beer and Paprika:
3 tablespoons olive oil
1 tablespoon salted butter
2 pounds beef stew meat, cut into 1-inch cubes
1 medium onion, diced
3 cloves garlic, minced
2 heaping tablespoons all-purpose flour
3 cups beef stock
One 12-ounce can beer
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
Minced fresh parsley, optional, for serving
Horseradish Mashed Potatoes:
5 pounds russet or Yukon gold potatoes, peeled and cut into chunks
2 sticks salted butter, at room temperature
One 8-ounce package cream cheese, at room temperature
1 cup heavy cream
1 tablespoon horseradish cream
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley
Directions
Preheat the oven to 375 degrees F.
Put the Beef Stew with Beer and Paprika in a 10-inch skillet or baking dish. Spoon the Horseradish Mashed Potatoes all over the surface of the stew and use a spoon or spatula to spread them out. Bake until the top is golden brown, 40 to 45 minutes.
Beef Stew with Beer and Paprika:
Yield: 6 servings
Heat the oil and butter in a large pot over medium-high heat. Brown the meat in 2 batches, 2 to 3 minutes per batch; set aside on a plate.
Add the onions to the pot. Stir and cook until softened, 2 to 3 minutes, then add the garlic and cook for another minute. Add the flour and stir to coat the onions and garlic. Pour in the beef stock, beer and a splash of water, then add the tomato paste, Worcestershire, sugar, paprika, salt and some pepper. Add the beef back to the pot and stir to combine. Cover and simmer until the beef is cooked and the mixture has thickened, 1 1/2 to 2 hours. Top with the parsley if using.
Note: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add water as needed.
Horseradish Mashed Potatoes:
Yield: 12 side-dish servings
Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
Drain the potatoes in a large colander. Put them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.
Turn off the heat and add the butter, cream cheese, heavy cream, horseradish cream, seasoned salt, kosher salt and pepper. Mash to combine. Add the chopped parsley and mix in.
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Ree Drummond’s Shepherd’s Pie | The Pioneer Woman | Food Network
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Can’t decide between lasagna and enchiladas? No problem — these easy roll-ups have the best of both worlds!
Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/34Uk9Aj
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!
Enchilada Lasagna Roll-Ups
Recipe courtesy of Food Network Kitchen
Total: 1 hr 35 min
Active: 1 hr
Yield: 6 to 8 servings
Level: Easy
Ingredients
Kosher salt
12 lasagna noodles
2 cups finely shredded rotisserie chicken (skin and bones discarded)
1/4 cup sliced pickled jalapenos, chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 cloves garlic, thinly sliced
2 cups shredded Mexican blend cheese
Two 10-ounce jars enchilada sauce
1/3 cup sour cream
4 scallions, sliced, white and green parts separated
Directions
Preheat the oven to 425 degrees F.
Bring a large pot of salted water to a boil over high heat. Cook the lasagna noodles, stirring occasionally, 1 minute longer than the package directs for al dente. The pasta should be tender enough so that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet.
Meanwhile, combine the chicken, jalapenos, chili powder, cumin, garlic, 1 cup cheese, 1/2 cup enchilada sauce, 1 tablespoon sour cream and the scallion whites in a large bowl until well combined.
Spread 1/4 cup of the enchilada sauce on to the bottom of a 13-by-9-inch baking dish. Lay half the cooked lasagna noodles on a clean work surface and spread a scant 1/4 cup of the chicken mixture over a noodle, covering it entirely. Starting with the short end, roll the noodle up. Transfer to the prepared baking dish seam-side down. Repeat with the remaining noodles and chicken mixture. Pour the remaining enchilada sauce over the lasagna rolls, then sprinkle with the remaining 1 cup cheese. Cover with foil and bake until the rolls are heated through and the sauce is bubbly, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Let stand for 5 minutes.
Stir 2 tablespoons water into the remaining sour cream and drizzle over the top of the noodles. Sprinkle with the scallion greens.
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#EnchiladaLasagnaRollUps #RecipeoftheDay #FoodNetwork
Recipe of the Day: Enchilada Lasagna Roll-Ups | Food Network
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From sweet Raspberry Rose-Filled Donuts to savory Peking Chicken, these are Molly Yeh’s top holiday recipe videos to spread holiday cheer. #MollyYeh #GirlMeetsFarm #FoodNetwork #HolidayRecipes
Stream more #GirlMeetsFarm on Max! #StreamOnMax
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
0:00 – Intro
00:05 – Brussels Sprout Latkes
02:49 – Gingerbread Farmhouses
06:43 – Tomato Jam Rugelach
09:36 – Raspberry Rose-Filled Donuts
13:56 – Hazelnut Gelt Cookies
18:11 – Pumpkin, Bacon and Chard Lasagna
22:06 – Latke Sundaes
31:47 – Pistachio Linzer Cookies
35:09 – Cranberry Cream Cheese Stuffed Sufganiyot
36:48 – just gut checking – are the gfx in the right place or do they need to be to the right?
44:34 – Sweet and Smoky Turkey
48:19 – Pretzel Stuffing
51:16 – Roasted Spiced Chicken and Apples
55:23 – Spinach and Feta Rugelach
58:19 – Brussels Sprouts Casserole
01:02:04 – Sugar Cookie Mini Cakes
01:19:11 – Kung Pao Chicken
01:22:26 – Rosemary Rib Roast with Creamy Gremolata
01:26:21 – Peking Chicken
01:30:06 – Orange Marmalade Glazed Ham
01:34:51 – Rugelach 2 Ways
01:57:33 – Norwegian Cream Cake
02:01:13 – Potato Latkes with Caramelized Onion Sour Cream
02:05:32 – Scalloped Potatoes
Get the recipes:
Brussels Sprout Latkes – https://foodtv.com/3BAMMCu
Gingerbread Farmhouses – https://foodtv.com/3it9E02
Tomato Jam Rugelach – https://foodtv.com/3gk8Z0p
Raspberry Rose-Filled Donuts – https://foodtv.com/3GjjeuX
Hazelnut Gelt Cookies – https://foodtv.com/3oOaPXo
Pumpkin, Bacon, and Chard Lasagna – https://foodtv.com/3N5G4J5
Latke Sundaes – https://foodtv.com/3uvfd0y
Pistachio Linzer Cookies – https://foodtv.com/3FUmRp6
Cranberry Cream Cheese Stuffed Sufganiyot – https://foodtv.com/3HbXxP9
Gingerbread Snack Mix – https://foodtv.com/3FaYtko
Sweet and Smoky Turkey – https://foodtv.com/3PJ8ri5
Norwegian Wreath Cake – https://foodtv.com/34StHeF
Pretzel Stuffing – https://foodtv.com/3Q1AYAW
Roasted Spiced Chicken and Apples – https://foodtv.com/3SWWt7Q
Spinach and Feta Rugelach – https://foodtv.com/382oZO1
Brussels Sprouts Casserole – https://foodtv.com/3lu2VBG
Sugar Cookie Mini Cakes – https://foodtv.com/3v9eqDb
Kung Pao Chicken – https://foodtv.com/3od4piG
Rosemary Rib Roast with Creamy Gremolata – https://foodtv.com/3uHbxdw
Peking Chicken – https://foodtv.com/3DsHt9T
Orange Marmalade Glazed Ham – https://foodtv.com/3o7VBvS
Rugelach 2 Ways – https://foodtv.com/3hF3bz6https://foodtv.com/3G2l3xd
Norwegian Cream Cake – https://foodtv.com/3Ielm7e
Potato Latkes with Caramelized Onion Sour Cream – https://foodtv.com/40X5cJc
Scalloped Potatoes – http://foodtv.com/3qgYfzp
Molly Yeh’s Top Holiday Recipe Videos | Girl Meets Farm | Food Network
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Amanda, Aaron and Scott create an appetizer using bone-in lamb chops.
#Chopped Tuesdays @ 10|9c
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Don’t be afraid to up the amount of roasted jalapeño in this crowd-pleasing dip! Jeff’s theory is, the more spicy a dish is, the longer it lasts!
#FoodNetwork #JeffMauro #JalapenoPoppers
Watch #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/3CINnp7
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!
Cheddar Jalapeño Popper Dip
Recipe courtesy of Jeff Mauro
Level: Intermediate
Total: 55 min (includes cooling time)
Active: 40 min
Yield: 6 to 8 servings (4 1/2 cups)
Ingredients
Chive Panko Breadcrumb Topping:
4 tablespoons unsalted butter
2 cups panko breadcrumbs
2 tablespoons minced fresh chives
Kosher salt and freshly ground black pepper
Popper Dip:
6 to 8 jalapeños, cut in half lengthwise, seeds and ribs removed if desired
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
16 ounces cream cheese
1 cup sour cream
1/2 teaspoon granulated garlic
2 cups freshly shredded aged yellow Cheddar
1/4 cup pickled jalapeños (mild preferred)
Fried Tortillas:
Canola oil, for frying
8 small flour tortillas
Kosher salt, to taste
Crudités, such as carrot sticks, celery sticks, mini cucumbers and radishes, for serving
Directions
Special equipment: a deep-fry thermometer
For the chive panko breadcrumb topping: Heat a 12-inch skillet to medium-low heat.
Add the butter and gently melt until foaming. Add the panko breadcrumbs and saute until just golden, about 3 minutes. Take off heat and toss with the fresh chives. Season with salt and pepper.
For the popper dip: Set the oven to broil with an oven rack positioned in the middle of the oven.
Toss the fresh jalapeños with the olive oil, salt and pepper and lay skin-side up on a baking sheet. Broil on the middle rack until the skin is well charred, 9 to 10 minutes. Set aside to cool.
Place the roasted jalapeños, cream cheese, sour cream and granulated garlic in a food processor. Pulse until whipped, about 10 times. Add the Cheddar and pickled jalapeños. Pulse until everything is coarsely chopped, 5 to 8 times. Season to taste with salt and pepper, then give it one more pulse.
Scoop out into a shallow serving dish and smooth out with a rubber spatula. Coat the entire top with the toasted chive crumbs.
For the fried tortilla chips: Preheat the oil to 350 degrees F in a Dutch oven fitted with a deep-fry thermometer.
Cut the tortillas into 8 wedges each. Fry until golden brown, 1 to 2 minutes. Season with salt and drain on a wire rack.
Serve the dip with the tortilla chips and crudités.
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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▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
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▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
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▶ TWITTER: https://twitter.com/FoodNetwork
Jeff Mauro’s Cheddar Jalapeño Popper Dip | The Kitchen | Food Network
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Guy checks out a delicious Thai marinated pork dish at Moo Yai Thai in New Jersey!
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 Moo Yai Thai: https://www.mooyaithai.com
Follow them: https://www.instagram.com/mooyaithai
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
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#GuyFieri #DDD #FoodNetwork #ThaiFood
Guy Fieri Eats Real-Deal Thai Food in New Jersey | Diners, Drive-Ins and Dives | Food Network
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