Food
Ree Drummond’s Cherry Almond Chocolate Chunk Ice Cream | The Pioneer Woman | Food Network
There is something so special about homemade ice cream in the summer months. There are several stages to this recipe, but the effort is truly worth it, especially with this delicious mix of flavors.
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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!
Cherry Almond Chocolate Chunk Ice Cream
Recipe courtesy of Ree Drummond
Level: Intermediate
Total: 7 hr 20 min (includes freezing time)
Active: 40 min
Yield: 4 pints (16 servings)
Ingredients
3 cups half-and-half
2 cups plus 2 tablespoons sugar
1 tablespoon vanilla bean paste
2 teaspoons almond extract
9 large egg yolks
3 cups heavy cream
1 pound fresh cherries, pitted
1 cup chopped chocolate
1/2 cup slivered toasted almonds
Toppings: additional almonds, cherries, chocolate (optional)
Directions
Special equipment: an ice cream maker, prepared according to manufacturer’s instructions
Stir together the half-and-half and 2 cups sugar in a medium saucepan over medium-low heat. Add the vanilla paste and almond extract. Heat the mixture until it’s hot but not simmering or boiling.
In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.
Next, take a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time, tempering the eggs. Repeat with a second ladle of hot half-and-half mixture, making sure to whisk the whole time.
Pour the tempered yolks into the saucepan with the rest of the half-and-half mixture and stir gently with a wooden spoon, cooking it slowly, until it’s thick enough to coat the spoon, 2 to 4 minutes.
Set a fine-mesh strainer over a clean bowl. Pour the thick half-and-half liquid through the strainer into the bowl. Add the heavy cream to the bowl and stir gently to combine. Refrigerate this mixture until chilled, about 2 hours.
Combine the cherries and remaining 2 tablespoons sugar in a food processor. Pulse until the cherries are chopped but still retain some of their texture. Pour the cherry mixture into the chilled custard mixture and stir.
Pour this mixture into your ice cream maker to freeze and churn it according to the manufacturer’s directions. (Depending on the size of your machine, you may need to do this in 2 batches). Just before the end of the cycle, add the chocolate and almonds and allow them to mix in. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 4 hours.
Serve as is or with your favorite toppings.
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Ree Drummond’s Cherry Almond Chocolate Chunk Ice Cream | The Pioneer Woman | Food Network
https://youtu.be/si2mfEbwjeE
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We all know Ina can throw a summer party! From Roasted Shrimp and Orzo to Niman Ranch Burgers and more, these recipes are fresh, easy and the perfect dishes to add to your summer rotation.
#InaGarten #BarefootContessa #FoodNetwork #SummerRecipes
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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
00:06 – Niman Ranch Burgers
06:10 – Peach and Berry Summer Pudding
08:23 – Tomato Crostini with Whipped Feta
12:07 – Capellini with Tomatoes and Basil
15:46 – Roasted Shrimp and Orzo
18:59 – Guacamole
22:20 – Fiesta Corn & Avocado Salad
23:15 – Sliders
28:09 – Lemon Bars
30:39 – Chicken Salad Veronique
Get the recipes:
Niman Ranch Burgers – https://foodtv.com/3PMBxOB
Peach and Berry Summer Pudding – https://foodtv.com/3kY8YfG
Tomato Crostini with Whipped Feta – https://foodtv.com/3wmwNCH
Capellini with Tomatoes and Basil – https://foodtv.com/377Wug7
Roasted Shrimp and Orzo – https://foodtv.com/2OvHePO
Guacamole – https://foodtv.com/4aBGFNt
Fiesta Corn & Avocado Salad – https://foodtv.com/3esg9KA
Sliders – https://foodtv.com/2HONuDD
Lemon Bars – https://foodtv.com/3Iojx8G
Chicken Salad Veronique – https://foodtv.com/31URfxR
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Our Favorite Ina Garten Summer Recipe Videos | Barefoot Contessa | Food Network
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Meet the 3-pound, 18-inch tall BURRITO!! 😱 …And did we mention it comes the Cali way: stuffed with FRIES?! 🍟🌯
For more: http://calitacos.com
Follow Cali Tacos on Instagram: https://www.instagram.com/cali_tacos/.
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Watch more from The Best Restaurants in America at https://foodtv.com/2VtzWAr
Field trip! Our social media team is on the hunt for the most-exciting culinary creations and processes they can find at restaurants, bakeries and production facilities around the world.
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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#BestRestaurantsInAmerica #FoodNetworkFinds #FoodNetwork #Tacos3PoundBurrito
Cali Taco’s 3-POUND Burrito | The Best Restaurants in America | Food Network
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Tune in for a tour through our favorite Ina Garten recipes, from chicken, to pasta, to seafood and more! #FoodNetwork #FoodNetworkRecipes #InaGarten
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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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WATCH LIVE 🔴 Our Favorite Ina Garten Recipe Videos | Food Network
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Food
Chopped All-Stars: Crawfish, Cucumber, Beef Tendon | Full Episode Recap | S10 E9 | Food Network
Iron Chefs Cat Cora, Michael Symon, Marc Forgione and Jose Garces and face off in the kitchen to win $50k for their chosen charity. In the first round, they create an appetizer with crawfish, lemon cucumber, purple wax beans and beef tendon followed by an entrée with octopus, dandelion greens, sour trahana and aged gouda and a dessert with coconut rum, plums, queso fresco and black beans. #FoodNetwork #Competition
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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!
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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Chopped All-Stars: Crawfish, Cucumber, Beef Tendon | Full Episode Recap | S10 E9 | Food Network
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Ree’s mini tarts are the perfect treat for any occasion! While Ree uses strawberry preserves, make this recipe your own with chocolate hazelnut spread or your favorite fruit jam. You could even make a s’mores version with chocolate chips, marshmallows and graham crackers!
#ReeDrummond #ThePioneerWoman #FoodNetwork #PopTarts
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/43JUN5c
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!
Mini Strawberry Tarts
Recipe courtesy of Ree Drummond
Level: Intermediate
Total: 2 hr 15 min (includes cooling time)
Active: 35 min
Yield: 12 tarts
Ingredients
One 14-ounce box store-bought pie crust (2 crusts)
1 large egg, beaten
One 13-ounce jar strawberry preserves
1 1/2 cups powdered sugar
2 tablespoons heavy cream
Rainbow sprinkles, for topping
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper and set aside.
Lay the two pie crusts on a clean surface, overlapping them by 3 inches.
With a rolling pin, roll back and forth over just the center of the dough to bind the pieces together, making the pastry an even thickness. Roll out the whole thing and trim into a 10-by-18-inch rectangle.
Cut the dough into twenty-four 2-by-3-inch rectangles. Brush half of the rectangles with the beaten egg.
Add 1 teaspoon preserves to the middle of each of the rectangles that have been egg washed (reserve 1 tablespoon preserves for the glaze). Place the remaining rectangles over the preserves, crimping the edges with a fork to seal. Gently press the tops to distribute the preserves evenly and transfer to the prepared sheet pan.
Brush the tops with the remaining egg wash and bake until barely golden, 20 to 25 minutes. Set aside to cool, 20 minutes.
To make the glaze, sift the powdered sugar into a large bowl. Add the cream and reserved tablespoon preserves, then mix until smooth.
Spoon the glaze over the tarts and top with the sprinkles.
Let the glaze set for 1 hour before serving.
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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Ree Drummond’s Mini Strawberry Tarts | The Pioneer Woman | Food Network
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