Food
Ree Drummond’s Pigs In Blankets with Cranberry Mustard | The Pioneer Woman | Food Network
Pigs in blankets are a traditional Christmas favorite. Ree has given them a contemporary twist by rolling the sausages in pastry, rather than bacon, and accompanying them with a dip that combines cranberry sauce, mustard and cider vinegar.
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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!
Pigs In Blankets with Cranberry Mustard
Recipe courtesy of Ree Drummond
Level: Easy
Total: 25 min
Active: 15 min
Yield: 6 to 8 servings
Ingredients
One 8-ounce crescent roll dough sheet
1/2 cup grated white Cheddar
One 14-ounce package mini hot dogs
8 ounces canned cranberry sauce
2 tablespoons grainy mustard
Splash of cider vinegar
Directions
Preheat the oven to 375 degrees F and line a sheet pan with parchment paper.
Unroll the crescent dough sheet on a clean surface. Sprinkle over the white Cheddar and lightly press the cheese into the dough with a rolling pin. With the long side of the dough facing you, use a pizza cutter and cut the dough into 45 small rectangles by cutting 9 vertical strips and 5 horizontal strips.
To assemble, place a hot dog in the center of the first rectangle, wrapping the dough around the hot dog and pressing the seam to seal. Place on the prepared sheet pan seam side down. Bake until golden, 10 to 12 minutes.
While the pigs in blankets are baking, make the cranberry mustard by combining the cranberry sauce, mustard and vinegar in a bowl. Mix until smooth then spoon into a serving bowl.
Transfer the pigs in blankets onto a serving platter or board and serve the cranberry mustard on the side.
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Ree Drummond’s Pigs In Blankets with Cranberry Mustard | The Pioneer Woman | Food Network
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Four chefs battle it out in the Chopped kitchen: fast food edition! From drive-thru burgers and fries to instant ramen and frozen pizza, every basket is packed with fast food-inspired ingredients as the chefs fight to stay off the chopping block.
#FoodNetwork #Chopped
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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The WILDEST Fast Food Challenges 🍔🍟 | Chopped | Food Network
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Three chefs face off in Guy Fieri’s rotating Flavortown kitchens set inside The Neighborhood Pizzeria, aiming to impress the judges for a chance to win up to $20,000 and return next week to defend their title. In this round, all pizzas must be meatless, feature canned sweet potatoes and be spicy. Allison Fasano makes a spicy puttanesca slice. Gustavo Romero prepares a spicy personal pizza with roasted vegetables. Chef Franklin Becker serves a New York-style spicy roasted veggie slice. Each chef battles to stand out in Flavortown’s high-stakes kitchen showdown.
Watch more #FlavortownFoodFight, Wednesdays @ 9|8c!
#GuyFieri #FoodNetwork #FlavortownFoodFight
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Flavortown is real! Guy Fieri has created the town that, until now, only existed in his taste buds’ imagination. He’s inviting all of his friends to eat and challenging America’s best chefs to compete in his ever-changing lineup of outside-the-box restaurants, from food carts to fine dining. With $20,000 on the line, these chefs will need to be prepared for anything.
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!
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 SPICIEST Episode of Flavortown Food Fight YET🔥 | S1 E9 Recap | Food Network
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Ina Garten’s sliders are juicy and packed with flavor. They’re made from seasoned ground beef mixed with garlic, thyme and Dijon mustard, then grilled and topped with melted gruyère. Served on toasted brioche buns with arugula, tomato and red onion, they’re perfect for summer cookouts, backyard gatherings and easy entertaining.
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sliders
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 35 min
Prep: 25 min
Cook: 10 min
Yield: 4 to 5 servings
Ingredients
2 pounds premium ground beef (80 percent lean and 20 percent fat)
1 tablespoon good Dijon mustard
3 tablespoons good olive oil, plus extra for brushing the grill
1 teaspoon chopped thyme leaves
3 teaspoons chopped garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 ounces grated Gruyere
12 small Brioche buns
4 ounces baby arugula
3 medium tomatoes, sliced in 1/8-inch-thick rounds
2 small red onions, sliced in 1/8-inch-thick rounds
Ketchup, for serving
Directions
Build a charcoal fire or heat a gas grill.
Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
Slice the buns in half crosswise and toast the halves cut side down on the grill.
Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.
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Ina Garten’s 5-STAR Sliders 🍔 🤩 | Barefoot Contessa | Food Network
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Michael Symon’s summer salad combines sweet charred corn, creamy avocado, grilled endive and salty feta for a fresh, flavor-packed side perfect for cookout season.
#MichaelSymon #SymonsDinners #FoodNetwork #Salad
Get the recipe ▶ https://foodtv.com/4wmmm2c
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Corn and Avocado Salad with Endive and Feta
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
4 ears fresh corn, shucked and silks removed
Olive oil
Kosher salt and freshly ground black pepper
2 heads red endive, quartered lengthwise
3 tablespoons finely chopped dill
1 avocado, halved, pitted and diced
1 clove garlic, grated on a rasp grater
6 ounces extra-virgin olive oil
3 ounces white wine vinegar
1/2 cup crumbled feta
Directions
Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Drizzle the corn with olive oil and rub to coat on all sides. Season with salt and pepper, then place on the grill. Cook, turning occasionally, until charred on all sides, about 5 minutes. Remove to a cutting board to cool slightly.
Drizzle the cut side of the endive with olive oil and season with salt and pepper. Place on the grill, cut-side down, and cook until charred and slightly wilted, about 2 minutes. Arrange the grilled endive on a platter, cut-side up.
When cool enough to handle, cut the corn off the cob and add to a mixing bowl. Reserve the cobs for another use. Add the dill, avocado and garlic to the bowl with the corn. Stir in the extra-virgin olive oil and vinegar, then season with salt and pepper. Mix to combine.
Spoon the corn mixture over the grilled endive and sprinkle with the feta. Finish with more cracked black pepper before serving.
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Michael Symon’s Corn and Avocado Salad with Endive and Feta | Symon’s Dinners Cooking Out | Food Network
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Food
From An Abandoned Gas Station to a Taco Hotspot 🌮🔥 | Diners, Drive-Ins and Dives | Food Network
Guy Fieri stops by Bob’s Taco Station in Rosenberg, TX, a former abandoned gas station turned local favorite that started out serving flavored snow balls before expanding into tacos made from beloved family recipes.
#FoodNetwork #GuyFieri #Texas #Taco
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Bob’s Tacos Station: https://bobstacos.com
Follow them: https://www.facebook.com/bobstacostation
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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From An Abandoned Gas Station to a Taco Hotspot 🌮🔥 | Diners, Drive-Ins and Dives | Food Network
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