Food
Food Network’s Best French Toast 🍞
One of our secrest to the BEST French toast is toasting thick slices of bread ~before~ soaking them for both a more custard-like texture!
Get the recipe👇
The Best French Toast
Recipe Courtesy of Food Network Kitchen
Level: Easy
Total: 1 hr 15 min
Active: 1 hr
Yield: 8 slices
Ingredients
1 loaf pain de mie, brioche or challah
10 large eggs
2 cups half-and-half
1/4 cup packed light brown sugar
1 tablespoon pure vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1/2 stick (4 tablespoons) unsalted butter, plus more for serving
Maple syrup, for serving
Confectioners’ sugar, for serving
Directions
Arrange a rack in the center of the oven and preheat to 300 degrees F.
Cut the bread into 8 slices about 3/4-inch thick. Arrange them in a single layer on a rimmed baking sheet (it’s ok if they overlap). Bake, flipping them halfway through, until very lightly golden on both sides, about 12 minutes. Let them cool on the baking sheet until ready to use. Reduce the oven temperature to 200 degrees F.
Vigorously whisk the eggs in a large bowl until blended and no streaks of whites remain. Add the half-and-half, sugar, vanilla, cinnamon, salt and nutmeg and whisk until completely incorporated. Transfer to a 2-quart baking dish.
Gently press 2 slices of the toasted bread into the custard. Turn to coat and then gently press down on the bread until you feel it start to soak up the custard—this is key for a luscious, moist texture. Let the bread soak for about 1 minute per side; it should feel heavy but still hold its shape and not fall apart.
Melt 1 tablespoon of the butter in a large nonstick skillet over medium-low heat. Cook 2 of the soaked bread slices until they are a deep golden brown, the custard has set and the insides are cooked through, 4 to 5 minutes per side. The center of the bread will puff slightly while the crust will contract, making it look puckered. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Transfer the slices to a rimmed baking sheet and hold in the warm oven. Repeat with the remaining butter and bread.
Serve the French toast with butter, maple syrup and a sprinkle of confectioners’ sugar.
Copyright 2019 Television Food Network, G.P. All rights reserved.
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Baked until tender and bubbling, the apples are wrapped in soft, golden dough and drenched in a rich syrup that caramelizes beautifully in the oven. This cherished family recipe delivers warm spices, buttery flavor, and homemade goodness in every bite — an irresistible finish to a hearty cowboy-style meal.
#reedrummond #ThePioneerWoman #FoodNetwork #AppleDumplings
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/3QGdOCY
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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!
Apple Dumplings
Recipe courtesy of Ree Drummond
Level: Easy
Total: 55 min
Active: 15 min
Yield: 4 to 6 servings
Ingredients
2 sticks (1 cup) salted butter, plus more for greasing the pan
2 Granny Smith apples
Two 8-ounce cans refrigerated crescent roll dough
1 1/2 cups sugar
1 teaspoon vanilla extract
8 ounces citrus-flavored soda, such as Mountain Dew (two-thirds of a 12-ounce can)
Cinnamon, for sprinkling
Directions
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan.
Peel and core the apples, then cut each into 8 slices. Roll each apple slice in a crescent roll piece, then transfer to the prepared pan.
Melt the butter in a saucepan, then add the sugar and barely stir. Add the vanilla and stir slightly, then pour the entire mixture over the apples. Pour the citrus soda around the edges of the pan. Sprinkle with cinnamon and bake until golden brown and crispy on top, about 40 minutes.
Serve, spooning some of the sweet sauces from the pan over the top.
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Ree Drummond’s 100+ 5-Star Reviewed Apple Dumplings | The Pioneer Woman | Food Network
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Alex Guarnaschelli and Daphne Oz are ready to bring the heat as they pit Chef Hal Holden-Bache against Chef Derek Orrell in a high-stakes culinary showdown. In the first round, both chefs must showcase merguez sausage. Derek serves merguez ragù on crostini with radish while Hal counters with merguez bolognese and bucatini. Only one chef will move on for the chance to prove they have what it takes to outcook the competition. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch new episodes of #BeatBobbyFlay on Thursdays at 9|8c!
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
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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Beat Bobby Flay: How the Sausage Is Made | Full Episode Recap | S13 E3 | Food Network
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Before Season 7 kicks off, follow pitmaster and restaurant owner Kyle Bryner’s journey on the last season of BBQ Brawl, as he brings his Appalachian ingenuity to conquer the competition.
#FoodNetwork
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A brand-new season of #BBQBrawl starts Monday, May 11 at 9|8c!
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Bobby Flay and his chef friends mentor and coach the country’s most-respected barbecue challengers in an intense competition. The coaches go head-to-head to inspire and nurture teams of specialty pitmasters from all over America. At stake is the title of Master of ‘Cue and the opportunity to be featured in a new series on Food Network digital.
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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Kyle Bryner’s Winning Journey from Season 6 🔥 BBQ Brawl | Food Network
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These aren’t your usual French fries 😏 Scott Conant adds fresh herbs, cherry peppers and garlic to his homemade Tuscan-style fries!
Get the recipe 👇
Tuscan Fries
Recipe courtesy of Scott Conant
Level: Intermediate
Total: 1 hr
Active: 45 min
Yield: 4 servings
Ingredients
4 russet potatoes, skin on, sliced into 1/2-inch slices and then into 1/2-inch batons
Neutral oil, for frying
1 head of garlic
15 to 20 fresh sage leaves
8 sprigs fresh thyme, leaves stripped (about 1 tablespoon)
3 sprigs fresh rosemary, leaves stripped (about 1 tablespoon)
2 pinches red pepper flakes
3 Italian hot cherry peppers, stems and some seeds removed, roughly chopped
Fine sea salt
1/4 cup fresh flat-leaf parsley, roughly chopped
Directions
Special equipment: a deep-fryer
Soak the potatoes in a bowl of water for a couple of minutes to remove starch, then remove to a paper towel-lined baking sheet and pat dry.
Heat a deep fryer or heavy-bottomed pot filled about halfway with neutral oil to 350 degrees F. Re-line the baking sheet with dry paper towels.
Par-fry the potatoes in batches in the hot oil until cooked through but not yet browned, 6 to 12 minutes per batch. Remove to cool on the lined baking sheet.
Heat the oil to 375 degrees F.
Meanwhile, roll the head of garlic gently to remove the cloves. leaving the skin intact on the cloves, then crush each clove (if a little skin comes undone, that’s fine). Reserve.
Fry about half of the potatoes, garlic, sage, thyme and rosemary for about 1 minute in the hot oil, then add half of the red pepper flakes and cherry peppers and continue frying until the potatoes are golden brown and crispy, 2 to 4 minutes more. Remove to the towel-lined baking sheet and sprinkle with sea salt and half of the parsley. Return the oil to 375 degrees F and repeat with the remaining potatoes, garlic, sage, thyme and rosemary, adding the remaining red pepper flakes and cherry peppers after the first minute of frying. Sprinkle with sea salt and the remaining parsley.
Copyright 2024 Television Food Network, G.P. All rights reserved.
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Food
Guy CRUNCHES into a Dynamite BBQ Burger with Chicharrón | Diners, Drive-Ins and Dives | Food Network
Guy visits the Memphis BBQ Company in Mississippi for some award-winning barbecue. He samples an out-of-this-world crunch burger topped with crispy, deep-fried pork belly.
#FoodNetwork #GuyFieri #Mississippi #BBQ
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 Memphis BBQ Co: https://www.memphisbbqco.com
Follow them: https://www.facebook.com/MemphisBarbecueCompany
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Guy CRUNCHES into a Dynamite BBQ Burger with Chicharrón | Diners, Drive-Ins and Dives | Food Network
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