From Jeff Mauro’s Better than Trendy Baked Tomato and Feta Pasta to Ree Drummond’s Fried Red Tomato Sandwiches, these bright, fresh tomato recipes are the perfect summertime treat!
#FoodNetwork #TomatoRecipes #Tomato
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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!

0:00 – Intro
0:06 – Sunny Anderson’s Heirloom Tomato and Pesto Tart
2:59 – Jeff Mauro’s Better than Trendy Baked Tomato and Feta Pasta
6:31 – Ina Garten’s Tomatoes Roasted with Pesto
10:22 – Geoffrey Zakarian’s Triple Tomato Salad
15:57 – Ina Garten’s Tomato Crostini with Whipped Feta
19:19 – Kardea Brown’s Tomato Pie with Cornmeal Crust
24:04 – Ree Drummond’s Fried Red Tomato Sandwiches
27:42 – Ina Garten’s Capellini with Tomatoes and Basil
31:22 – Ree Drummond’s Best Tomato Soup Ever

Get the Recipes:
Sunny Anderson’s Heirloom Tomato and Pesto Tart – https://foodtv.com/3kGCK8q
Jeff Mauro’s Better than Trendy Baked Tomato and Feta Pasta – https://foodtv.com/382YSFv
Ina Garten’s Tomatoes Roasted with Pesto – https://foodtv.com/3SM8goQ
Geoffrey Zakarian’s Triple Tomato Salad – https://foodtv.com/3zoQhcg
Ina Garten’s Tomato Crostini with Whipped Feta – https://foodtv.com/3wmwNCH
Kardea Brown’s Tomato Pie with Cornmeal Crust – https://foodtv.com/3dBoO0B
Ree Drummond’s Fried Red Tomato Sandwiches – https://foodtv.com/3TwyBrw
Ina Garten’s Capellini with Tomatoes and Basil – https://foodtv.com/377Wug7
Ree Drummond’s Best Tomato Soup Ever – https://foodtv.com/2XDqieu

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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Food Network Chefs’ Top Tomato Recipe Videos


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Stephanie Izard’s take on Shrimp Fried Rice has a crispy addition you wouldn’t expect – toasted cereal! 🍤💥

Shrimp Fried Rice
Recipe Courtesy of Stephanie Izard
Level: Easy
Total: 25 min
Active: 25 min
Yield: 3 to 4 servings

Ingredients

1 stick (8 tablespoons) unsalted butter, softened
2 tablespoons Thai shrimp paste
2 cups rice and wheat flake cereal, such as Special K
Kosher salt
Neutral oil, for the pan
8 ounces large shrimp, cleaned and tails removed, butterflied
1/2 cup shredded carrot
1/2 cup cut green beans (1-inch lengths)
1/4 red onion, julienned
2 green Thai chiles, minced
One 9.9-ounce tray microwave rice, such as VeeTee, or about 2 cups day-old cooked jasmine rice
1 tablespoon fish sauce
Juice of 1/2 lime, or to taste
Fresh herbs, such as mint, basil and cilantro, for serving

Directions

Mix together the butter and shrimp paste in a bowl until smooth to make a compound shrimp butter. Set aside.

Heat a sauté pan over medium-high heat and melt 3 tablespoons of the compound shrimp butter. Add the cereal and sauté, tossing to evenly coat it with the butter, until toasted and starting to brown lightly, about 1 minute. Season with a little salt. Transfer the crunchy topping to a plate or tray.

Heat a large nonstick sauté pan over high heat and add a splash of oil and 1 tablespoon of the compound shrimp butter. Add the shrimp and sauté until almost cooked through, 2 to 3 minutes. Transfer to a plate and set aside.

Add another splash of oil to the pan, then add the carrots, green beans, red onion and chiles. Add a pinch of salt and cook until the vegetables begin to soften and have some color, 3 to 4 minutes. Add another splash of oil and the rice (make sure it’s broken up). Spread the rice across the pan to get some color, then add 2 tablespoons of the compound shrimp butter and stir-fry until a little browned, 3 to 4 minutes. Add the shrimp back to the pan and sauté to combine, about 2 minutes. Add the fish sauce and lime juice to taste.

To serve: Top with some of the crunchy topping and fresh herbs (I prefer mint/basil/cilantro… but whatever you have is great!).

Copyright 2024 Television Food Network, G.P. All rights reserved.

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Nowadays, you can get almost *anything* from Amazon, including… BUGS?! 🐛🐞 We’re trying them all — from grasshoppers to scorpions, on this week’s #TasteTest!

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Watch more from Taste Test at https://foodtv.com/3lxlaTS

Have you ever wondered if you can really taste without smell? Seen a meal on TV and wanted to give it a try? Or just wanted to test out a new food trend? Food Network staffers test out some of the most delicious, outrageous, and straight-up crazy food trends and myths so you don’t have to!

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.

► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
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#TasteTest #FoodNetwork #BugsfromAmazon

We Tried Bugs from Amazon | Taste Test | Food Network


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This hotdish is a combination of chicken fajitas and quesadillas, held together with a tangy cream cheese cream sauce, topped with flour tortillas and sprinkled with cheese (the quesadilla-esque part)!
#MollyYeh #GirlMeetsFarm #FoodNetwork #ChickenFajita #Hotdish
Subscribe to Max to stream more #GirlMeetsFarm! #StreamOnMax
Get the recipe ▶ https://foodtv.com/3HtyABc
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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!

Chicken Fajita Hotdish
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 10 min (includes pickling time)
Active: 40 min
Yield: 4 to 6 servings

Ingredients

Mornay Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups 2% milk, at room temperature
4 ounces cream cheese
Kosher salt

Chicken Fajitas:
3 tablespoons extra-virgin olive oil or neutral oil
1 medium white onion, chopped
1 green bell pepper, chopped
Kosher salt
2 cloves garlic, finely chopped
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
4 cups shredded cooked chicken breast (from about 2 pounds boneless, skinless chicken breasts)
One 4-ounce can diced green chiles
Juice of 1/2 lime
Freshly ground black pepper
Ten to twelve 6-inch flour tortillas
Vegetable oil cooking spray, for the tortillas
3 ounces shredded mozzarella or white Cheddar

Toppings:
A handful of fresh cilantro leaves
1 jalapeno, thinly sliced, optional
Pickled Red Onions, recipe follows
Salsa verde
Lime wedges

Pickled Red Onions:
1/3 cup apple cider vinegar
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 1/2 cups thinly sliced red onion

Directions

Place an oven rack in the middle position. Preheat the oven to 375 degrees F.

To make the mornay: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and continue to cook, whisking, for about 2 minutes to toast the flour. Whisking continuously, add the milk gradually (to avoid lumps), in 3 to 4 additions, ensuring that each addition thickens before adding the next. Once all of the milk has been added, continue to heat until the mixture begins to bubble gently. Whisk in the cream cheese a few plops at a time, making sure each addition is melted and incorporated before adding more. Add a pinch of salt, taste and add more salt if desired. Remove from the heat and set aside.

To make the chicken fajitas: Heat the oil in a large, oven-safe braiser or deep heavy skillet over medium-high heat. Add the onion, bell pepper and a pinch of salt and cook until browned, 5 to 10 minutes. Add the garlic, chili powder, cumin and onion powder and cook until fragrant, 1 to 2 minutes. Add the shredded chicken, seasoning it with a couple of good pinches of salt, if needed, and stir to incorporate (and heat through if it’s not hot). Add the diced green chiles, lime juice and the mornay sauce. Stir until evenly combined and coated in the sauce. Taste and season with salt and pepper, if needed.

Cover the top with loosely folded tortillas, spritz with cooking spray and sprinkle with salt. Sprinkle with the cheese and bake until the tortillas are browned and the cheese is melted; begin checking at 18 minutes. Top with desired toppings such as fresh cilantro, jalapeno, Pickled Red Onions, salsa verde and lime wedges and serve.

Pickled Red Onions:
In a small saucepan over medium heat, combine the apple cider vinegar, sugar, salt and 1/4 cup water. Heat, stirring, until the sugar and salt are dissolved. Pour the mixture over the red onions in a medium bowl and let sit for about 10 minutes. Cool completely. Store in an airtight container in the refrigerator for up to 5 days.

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Molly Yeh’s Chicken Fajita Hotdish | Girl Meets Farm | Food Network


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Looking for easy Tex-Mex dinner ideas? Ree’s top recipes bring big flavor with dishes like Tex-Mex Chicken Pot Pie, Citrus Shrimp Nachos, and more.
#FoodNetwork #ReeDrummond #TexMex
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT
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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!

0:00 – Intro
0:03 – Mini Pineapple Shrimp Tostadas
3:49 – All-Purpose Tex-Mex Veggies
6:40 – Citrus Shrimp Nachos
10:08 – Tex-Mex Chicken-Fried Steak
17:09 – Tex-Mex Meatball Soup
21:03 – Bean Trio
24:07 – Tex-Mex Chicken Pot Pie
28:39 – Chipotle Chicken Chili
31:27 – Chicken and Beef Fajitas
35:55 – Chicken Tortilla Casserole

Get the Recipes:
Mini Pineapple Shrimp Tostadas – https://foodtv.com/4kHDoBi
All-Purpose Tex-Mex Veggies – https://foodtv.com/3HVxScc
Citrus Shrimp Nachos – https://foodtv.com/3lWIBMh
Tex-Mex Chicken-Fried Steak – https://foodtv.com/3M2MyJ5
Tex-Mex Meatball Soup – https://foodtv.com/3GIbuTE
Bean Trio – https://foodtv.com/35PS0cJ
Tex-Mex Chicken Pot Pie – https://foodtv.com/3jV6G1G
Chipotle Chicken Chili – https://foodtv.com/3YwA0hh
Chicken and Beef Fajitas – https://foodtv.com/3ZJ3go8
Chicken Tortilla Casserole – https://foodtv.com/3kXSHY5

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
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
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Ree Drummond’s Top 10 Tex-Mex Recipe Videos | The Pioneer Woman | Food Network


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