Food
Molly Yeh’s Mixed Berry Crumb Cake | Girl Meets Farm | Food Network
Molly’s Mom made crumb cake all the time when she was growing up. This recipe is her nostalgic ode to those addictive streusel-topped dense cakes that she craves. And for juicy pops of fruitiness, this one is loaded with mixed berries…because you have to have berries at brunch!
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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!
Mixed Berry Crumb Cake
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 15 min
Active: 20 min
Yield: 8 to 10 servings (one 8-inch cake)
Ingredients
Crumb Topping:
3/4 cup all-purpose flour
1/2 cup light brown sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, at room temperature
Cake:
Nonstick cooking spray, for the pan
2 cups mixed fresh berries (blueberries, raspberries, blackberries)
1 3/4 cups (228 grams) plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (200 grams) granulated sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup unrefined coconut oil, at room temperature
Zest of 1/2 lemon
1 large egg plus 1 yolk
2 teaspoons vanilla extract
1/2 cup full-fat sour cream
Crushed freeze-dried strawberries, for topping
Directions
For the crumb topping: In a medium bowl, whisk together the flour, brown sugar and salt. Using a wooden spoon or your hands, mix in the butter until combined and crumbly, with both big and smaller crumbs. Set aside.
For the cake: Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan and set aside.
Toss the berries in a bowl with 1 tablespoon of the flour and set aside.
In a medium bowl, combine the remaining 1 3/4 cups flour, the baking powder, cinnamon, baking soda and salt and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the granulated sugar, butter, coconut oil and lemon zest until pale and fluffy, 3 to 4 minutes. Add the egg and egg yolk and mix to combine, then mix in the vanilla. Reduce the speed to low and, with the mixer still running, add in half of the dry mixture, the sour cream and then the remaining dry mixture. Fold in the berries. Scrape the batter into the baking dish and spread it out evenly. Top the batter evenly with the crumb topping.
Bake until a toothpick inserted into the center comes out clean; begin checking for doneness at 50 minutes. Let cool slightly, then sprinkle on freeze-dried strawberries.
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Molly Yeh’s Mixed Berry Crumb Cake | Girl Meets Farm | Food Network
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Four chefs battle it out in the Chopped kitchen: grilling edition! From smoky steaks to charred fruit and vegetables, every chef brings the heat and fights to stay off the chopping block.
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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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Chopped: Grilling Edition 🔥🥩 | Food Network
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Ree Drummond’s kid-friendly pasta salad is made with fun-shaped pasta, crispy bacon and cheddar tossed with a mayo dressing. It is easy to make and perfect for weeknights, potlucks or a summer soiree.
#ReeDrummond #FoodNetwork #PastaSalad
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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!
Kid-Friendly Pasta Salad
Total: 35 min
Active: 15 min
Yield: 8 servings
Level: Easy
Ingredients
12 ounces fun-shaped pasta, such as radiatore
8 slices thin bacon
1/2 cup mayonnaise
1/2 cup whole milk
4 tablespoons white vinegar
1/2 teaspoon salt
Dash sugar, optional
10 ounces grape tomatoes (yellow and red), halved lengthwise
1/2 pound Cheddar, cut into small cubes
3 green onions, thinly sliced
Ground black pepper
24 whole basil leaves, chiffonade
Directions
Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.
Cut the bacon into 1/2-inch pieces and throw into a large skillet. Saute until slightly crisp, and then remove to a paper-towel-lined-plate.
For the dressing, mix the mayonnaise, milk, vinegar, salt, and sugar if using in a small bowl.
Stir together the pasta, dressing, tomatoes, bacon, Cheddar and green onions in a large mixing bowl. Taste for seasonings, adding more salt and pepper if needed.
Stir in the basil at the end.
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Ree Drummond’s Kid-Friendly Pasta Salad | The Pioneer Woman | Food Network
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Ree Drummond’s incredible Breakfast Cookies are the ultimate grab-and-go morning treat! Packed with hearty oats, sweet dried fruit, and plenty of goodness, these cookies are the perfect way to kickstart a busy day.
#reedrummond #ThePioneerWoman #FoodNetwork #AppleDumplings
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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!
Breakfast Cookies
Recipe courtesy of Ree Drummond
Level: Easy
Total: 35 min
Active: 20 min
Yield: 18 servings
Ingredients
1 1/2 sticks unsalted butter
1 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 heaping cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 heaping cup quick oats
1/2 cup shredded coconut
1/4 cup flax seeds
1/4 cup sunflower seeds
3/4 cup dried apricots, chopped
1/2 cup dried cherries
1/2 cup chopped pecans
1/4 cup golden raisins
Directions
Preheat the oven to 375 degrees F.
In the bowl of an electric mixer, cream the butter together with the brown sugar and granulated sugar. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add the oats, coconut, flax seeds and sunflower seeds. Fold in the apricots, cherries, pecans and raisins.
Drop the batter onto cookie sheets with a cookie scoop or two spoons. Bake for 12 minutes, then cool on a rack.
Eat and feel guiltless, because there’s no chocolate in this cookie!
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Ree’s Ultimate Grab-and-Go Breakfast Cookies | The Pioneer Woman | Food Network
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Alton Brown shows you how to make the perfect pan-fried chicken.
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Take a bite out of Reno with a collection of the city’s best bites. From over-the-top sandwiches and brunch favorites to fully loaded pizzas, these local spots bring flavor and personality to every plate in The Biggest Little City in the World.
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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!
0:00 – Intro
3:16 – Double Elk Chop
5:35 – Oxtails
8:37 – Pork Belly Banh Mi
10:53 – Filet Sandwich
13:19 – Biscuits and Gravy Burrito
Visit the Spots:
Noble Pie Parlor – https://noblepieparlor.com
Washoe Public House -https://washoepublichouse.com
Louis’ Basque Corner – https://louisbasquecorner.com
Yosh’s Unique Deli – https://yoshsdeli.com
Butcher’s Kitchen Char-B-Que – https://www.bkcharbque.com
Full Belly Deli – https://eatfullbellydeli.com
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Top #DDD Videos in Reno with Guy Fieri | Diners, Drive-Ins and Dives | Food Network
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