Food
Ree Drummond’s Grilled Cheese and Broiled Tomato Soup | The Pioneer Woman | Food Network
Who doesn’t love grilled cheese and tomato soup? For her spin on this classic comfort pairing, Ree broils the tomatoes for an easy, hands-off preparation that also intensifies the flavor. It is a good idea to make a big batch, as it keeps well in the fridge or the freezer!
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Get the recipe ▶ https://foodtv.com/3SFS1sx
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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!
Grilled Cheese and Broiled Tomato Soup
Recipe courtesy of Ree Drummond
Level: Easy
Total: 16 min
Active: 16 min
Yield: 2 servings
Ingredients
Soup:
10 ounces cherry tomatoes
2 tablespoons tomato paste
3 green onions, sliced
3 cloves garlic, minced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup heavy cream
1 tablespoon balsamic vinegar
1 sprig fresh rosemary
2 tablespoons pesto
Grilled Cheese:
4 slices Jewish rye and pumpernickel swirl bread
4 tablespoons pesto
8 slices American cheese
4 ounces Gruyère, grated
1/4 cup mayonnaise
Directions
For the soup: Preheat the oven to broil. Heat a large cast-iron skillet or griddle over medium heat.
Add the tomatoes, tomato paste, green onions and garlic to a small baking dish. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to combine, then place under the broiler to lightly char the tomatoes and cook the tomato paste, about 6 minutes.
Shake the baking dish, then add the cream, balsamic and rosemary. Return to the broiler and cook until the cream has reduced and thickened slightly, an additional 6 to 7 minutes.
Add the tomato mixture to a heatproof blender and puree until smooth. Taste and adjust the seasoning. Divide between two bowls, swirling a tablespoon of pesto into each.
Meanwhile, build the grilled cheese sandwiches by laying out the bread. Spread a tablespoon of pesto on each slice of bread. For each sandwich, lay 2 pieces of American cheese, half the grated Gruyère, then 2 more slices of American cheese on one of the slices. Top with the remaining slices of bread. Spread 1 tablespoon of mayonnaise on the top of each. Place in the skillet, mayo side down. Spread the top of the sandwiches with another tablespoon of mayonnaise each. Toast, flipping as needed, until the cheese has melted on the inside and the outside is golden, 4 to 5 minutes a side. Serve with the soup.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
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Ree Drummond’s Grilled Cheese and Broiled Tomato Soup | The Pioneer Woman | Food Network
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Go behind the scenes of crunchy snacks like Cheetos, Pringles, Doritos, Fritos, Goldfish and more in this Unwrapped compilation.
#Unwrapped #FoodNetwork #CrunchySnacks
Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
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0:00 – Intro
0:03 – Cheetos
3:09 – Pringles
4:37 – Cape Cod Potato Chips
8:04 – Doritos Collisions
11:18 – Pirate’s Booty
13:34 – Cheetos Twisted Puffs
17:38 – Kettle Chips
20:07 – Zapp’s Potato Chips
23:02 – Fritos Corn Chips
25:56 – Quinlan Pretzels
29:13 – Goldfish Crackers
32:16 – Lowrey’s Pork Rinds
34:23 – Popchips
36:18 – Shearer’s Potato Chips
38:51 – Texas Tortilla Chips
41:24 – Fritos Honey BBQ Twists
44:17 – Guacachip Tortilla Chips
46:55 – Blue Diamond Almonds
50:00 – Wise Potato Chips
52:47 – Torengos Tortilla Chips
54:24 – Cheez-It Crackers
57:32 – Popcorn Factory Popcorn
1:00:35 – Endscreen
Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
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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How Cheetos, Doritos and Other Crunchy Snacks Are Made 🥨 Unwrapped | Food Network
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You know that incredible cinnamon sugar pretzel smell that hits you as soon as you walk into the mall? 🥨✨ Now you can make them at home! @chefdaniellesepsy’s homemade pretzels are soft, buttery, chewy and completely irresistible.
Danielle ate a TON of mall pretzels in her middle school days, and now that she’s married to a pretzel-obsessed Pennsylvanian, it’s become a tradition to make them together. The dough is so soft and pillowy you’ll thoroughly enjoy the assembly. And with a salted toffee dipping sauce, these will 100% become your new addiction.
Get the recipe:
▶ Cinnamon and Sugar Mall Pretzels with Salted Toffee Dipping Sauce: https://foodtv.com/4i6gEwg
0:00 – Intro
0:30 – Prepare the dough
5:09 – Make the salted toffee dipping sauce
6:21 – Roll the pretzels
10:16 – Boil and bake the pretzels
11:24 – Make the cinnamon sugar
11:54 – Cover pretzels in butter and cinnamon sugar or salt
13:25 – Serve!
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🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
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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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #Pretzels #TheHungryGnome
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Harry Potter: Wizards of Baking officially premieres NOVEMBER 4th on Food Network and HBO Max!
In celebration of the 25th anniversary of the Harry Potter films, an enchanting new tournament honors the themes and characters of the beloved movies, with showpieces being delivered to exciting new locations from the film series. Teams of three cake artists, bakers and pastry chefs are formed from returning fan favorites, with each team representing one of the four Hogwarts Houses. All the bakers have proven their talent, determination, and passion for Harry Potter, but none have lifted the Wizards of Baking Cup.
It’s a season of redemption and second chances, and the standards have never been higher. Hosts James and Oliver Phelps are joined by new Ministers of Baking, as cake royalty Duff Goldman and pastry chef extraordinaire Sarah Mountain judge the showpieces and determine which team will earn the trophy and win a trip to the Warner Bros. Studio Tour – The Making of Harry Potter in Tokyo, Japan.
Follow Food Network and Harry Potter across social to keep up with all the updates, and be sure to set your calendars for November 4th!
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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OFFICIAL TRAILER! Harry Potter: Wizards of Baking | Season 3 | Food Network
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Chefs battle it out in the Chopped kitchen in this offal-themed compilation! From rocky mountain oysters and goat brains to beef kidneys, chicken hearts and pork brains, every basket challenges the chefs to turn unusual cuts into winning dishes and avoid the chopping block.
#FoodNetwork #Chopped
Watch #Chopped, Tuesdays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
The ULTIMATE Offal Challenges 🫀🧠 Chopped | Food Network
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Chef Mika Leon’s version of Congri Cubano (aka Moros y Cristianos) is a one-pot wonder with rice, beans and bacon! It’s as comforting as it is impressive.
Get the recipe 👇
Congri Cubano
Recipe courtesy of Mika Leon
Level: Easy
Total: 1 hr 50 min
Active: 35 min
Yield: 4 to 6 servings
This Cuban classic, also known as Moros y Cristianos, has been a family favorite for generations. It’s essentially black beans and rice cooked together, but it all starts with a sofrito of garlic, onions, peppers and sázon (seasoning). Then we mix in black beans, white rice and bacon for a deep, savory flavor. Some regions of Cuba use red beans, but in my family it’s black beans all the way for congri. It’s hearty, flavorful and pure comfort on a plate!
Ingredients
10 ounces dried black beans
4 bay leaves
4 tablespoons olive oil
6 ounces bacon, chopped into 1/2-inch pieces
1 small yellow onion, diced
1 small green bell pepper, diced
3 cloves garlic, minced
Kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 cup long-grain white rice
Directions
In a medium Dutch oven, combine the black beans, 2 of the bay leaves and 6 cups of water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the beans are tender but not fully cooked (they will cook more with the rice), about 1 hour. Strain the beans, reserving 1 1/4 cups of the cooking liquid (black bean broth) for later use. Discard the bay leaves.
In a large, heavy-bottomed pot, heat 2 tablespoons of the oil over medium heat. Add the chopped bacon and cook until crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
To the pot with the bacon fat, add the onion, bell pepper, garlic and 2 teaspoons of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 4 minutes. Add the onion powder, garlic powder, oregano and cumin. Cook until fragrant, 2 to 3 minutes.
Add the rice to the pot and stir over medium heat to toast the grains for 30 seconds. Stir the crispy bacon back into the pot, then add the remaining 2 bay leaves, cooked beans and 1 1/4 cups reserved black bean broth. Season with salt to taste, ensuring the liquid is well-seasoned. Bring the mixture to a boil, then reduce the heat to low. Cover tightly and let simmer until the rice is tender and the liquid is absorbed, 18 to 20 minutes.
Once the rice is cooked, remove the pot from the heat. Discard the bay leaves and fluff the rice with a fork. Taste and adjust seasonings and salt if necessary. Drizzle the remaining 2 tablespoons olive oil over the rice and serve.
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