Ree Drummond shares a fresh take on queso dip. Not your everyday queso, Ree loads her cheese dip with smoky bacon, chorizo sausage, chiles and more.
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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!

The New Queso
Recipe courtesy of Ree Drummond
Level: Easy
Total: 1 hr 5 min (includes standing time)
Active: 30 min
Yield: 6 servings

Ingredients

8 Anaheim chiles
4 jalapeños
8 ounces bacon, finely diced
8 ounces chorizo, crumbled
2 tablespoons minced garlic
1 large onion, diced
One 28-ounce can diced tomatoes and green chiles, such as Rotel
2 pounds processed cheese, such as Velveeta, cubed
8 ounces pepper jack cheese, shredded
Two 12-ounce cans evaporated milk
2 tablespoons chopped fresh cilantro
Tortilla chips, for serving

Directions

To roast the Anaheim chiles and jalapenos: Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don’t have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven’s broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and dice the chiles.

In large pot over medium heat, add the bacon and chorizo. Cook until the fat has been rendered out, 10 to 15 minutes.

Add the garlic and onion to a food processor and pulse until almost a paste.

Drain off most of the fat from the bacon and chorizo, then add the garlic-onion puree to the pot and cook for 3 to 4 minutes.

Pour the diced tomatoes and green chiles into the food processor and pulse slightly. Add to the pot, juice and all. Fold in the reserved diced chiles. Cook for 4 minutes. Slowly whisk in both cheeses and the evaporated milk. Cook for an additional 5 minutes to heat through, making sure to not scorch the bottom of the pot. Garnish with the chopped cilantro and eat from the pot with tortilla chips.

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Ree Drummond’s New Queso | The Pioneer Woman | Food Network


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Bobby Flay’s French toast is stuffed with gruyere, bacon and mustard greens, then pan-fried until golden for the perfect balance of sweet and savory flavor.
#BobbyFlay #BrunchAtBobbys #FoodNetwork #StuffedFrenchToast
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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.

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!

Stuffed French Toast with Gruyere, Mustard Greens and Double-Smoked Bacon
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 1 hr 5 min
Active: 1 hr 5 min
Yield: 4 servings

Ingredients

1/4 cup creme fraiche
2 tablespoons Dijon mustard
Few dashes hot sauce
Kosher salt and freshly ground black pepper
6 slices double-smoked bacon
1 small red onion, halved and thinly sliced
1 pound mustard greens, ribs removed, coarsely chopped
1 tablespoon apple cider vinegar
Salt and freshly ground black pepper
3 large eggs
1 large egg yolk
2 cups half-and-half
3 tablespoons grated Parmesan
Eight 1/2-inch slices sourdough or pain de mie bread
8 slices Gruyere or Swiss cheese
2 tablespoons canola oil
2 tablespoons butter

Directions

Whisk together the creme fraiche, mustard and hot sauce in a small bowl, and season with salt and pepper. Set aside.

Set a medium cast-iron skillet over medium-high heat. Add the bacon and cook until crisp, turning once, about 8 minutes. Drain on a paper-towel-lined plate, and then cut the slices into thirds.
Add the red onions to the skillet and cook, stirring frequently, until softened and starting to caramelize, 1 to 2 minutes. Stir in the mustard greens, sprinkle with salt and pepper, and cook until just starting to wilt, 2 to 3 minutes. Stir in the vinegar, and then transfer the greens to a bowl.

Whisk together the eggs, egg yolk and half-and-half in a baking dish until smooth. Add the Parmesan and some salt and pepper; whisk until combined.

Spread the bread slices with some of the creme fraiche mixture, and top with a slice of Gruyere. Top half of the slices with 3 or 4 pieces of bacon and a little mound of greens. Turn the remaining slices, cheese-side down, on top of the greens and press down to make sandwiches.

Working in batches of two, soak the sandwiches in the egg mixture on both sides until just soaked, about 2 minutes per side.

Heat 1 tablespoon of the canola oil and 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. (If you have a skillet large enough to cook all four sandwiches at once, add all of the oil and butter now.) Add two sandwiches to the skillet, reduce the heat to medium-low, and fry until crisp, golden and cooked through on both sides, about 5 minutes per side–cover the pan if needed to help the cheese melt, and adjust the heat to prevent the French toast from burning. Repeat with the remaining oil, butter and sandwiches.

Halve the cooked sandwiches on the diagonal and serve hot.

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Bobby Flay’s Savory Stuffed French Toast | Brunch @ Bobby’s | Food Network


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Gina and Pat Neely create a dry rub mix for Kansas City style ribs.

This video is part of Down Home with the Neelys, hosted by Gina Neely and Pat Neely.

Pat and Gina Neely and their family own and operate some of Tennessee’s best – and devilishly delicious – barbecue restaurants. But when they are relaxing at home in Memphis, they love to create tasty dishes their whole family can enjoy. Now they’re ready to share secrets from their famous restaurant dishes along with their tastiest family-friendly recipes.

For more Down Home with the Neelys: http://www.foodnetwork.com/shows/down-home-with-the-neelys

Subscribe to our channel to fill up on the latest must-eat recipes, genius kitchen hacks and content from your favorite Food Network shows.

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Watch all the action from Season 1 & 2 of 24 in 24 before the new season drops! Michael Symon and Esther Choi host as 24 chefs face 24 challenges in 24 nonstop hours for a chance to win $50,000.

Season 3 of #24In24: Last Chef Standing starts Sunday, April 26 @ 8|7c.

Subscribe to Food Network ▶ http://foodtv.com/YouTube

#FoodNetwork #Competition

Michael Symon and Esther Choi host Food Network’s fierce 24-hour cooking competition where 24 chefs battle nonstop until only one chef remains.

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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▶ X: https://X.com/FoodNetwork
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▶ WEBSITE: https://www.foodnetwork.com

BINGE 🔴 24 in 24 Season 1 & 2 Recaps | Food Network


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Three chefs face off in Guy Fieri’s rotating Flavortown kitchens, aiming to impress judges Adam Sobel and Tiffani Faison for a chance to win up to $20,000 and return next week to defend their title. In the first round at the Mexican food cart, the chefs must create a breakfast dish. Returning champ Angelo Sosa makes a breakfast burrito, while Maria Mazon also serves a breakfast burrito and Brad Miller goes with a breakfast sandwich. Only the chef who masters the challenge will advance.
Watch more #FlavortownFoodFight, Wednesdays @ 9|8c!
#GuyFieri #FoodNetwork #FlavortownFoodFight
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Flavortown is real! Guy Fieri has created the town that, until now, only existed in his taste buds’ imagination. He’s inviting all of his friends to eat and challenging America’s best chefs to compete in his ever-changing lineup of outside-the-box restaurants, from food carts to fine dining. With $20,000 on the line, these chefs will need to be prepared for anything.

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.
▶ 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
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Breakfast Brawl 🍳💥 | Flavortown Food Fight | S1 E2 Recap | Food Network


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