Food
Trisha Yearwood’s Mini Georgia Peach Cheesecakes | Trisha’s Southern Kitchen | Food Network
Trisha uses a gingersnap crust to give her simple, no-bake cheesecake an extra-spicy kick and then adds a decadent, bourbon-peach topping!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it’s for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.
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Mini Georgia Peach Cheesecakes
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Easy
Total: 1 hr 30 min (includes setting time)
Active: 30 min
Yield: 6 servings
Ingredients
1/4 cup gingersnap crumbs
1/4 cup pecan meal (finely ground pecans)
2 tablespoons salted butter
One 8-ounce block cream cheese, at room temperature
One 8-ounce tub mascarpone, at room temperature
1/4 cup sour cream
3 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
Pinch kosher salt
1 tablespoon dark brown sugar
Pinch ground ginger
Pinch ground cinnamon
2 peaches, chopped (about 2 cups)
2 teaspoons bourbon
1 teaspoon lemon juice
Directions
Whisk together the ground gingersnaps and pecans in a small mixing bowl. Melt 1 tablespoon of the butter and stir into the mixture until combined. Place 1 tablespoon of the crumb mixture into the bottom of each of six 4-ounce jars. Press into an even, compact layer. Set aside.
To make the filling, place the cream cheese, mascarpone, sour cream, confectioners’ sugar, vanilla and salt in the bowl of an electric mixer fitted with the beater attachment. Whip just until smooth, about 1 minute. Drop 3 tablespoons of filling into each jar. Give each jar a few gentle taps against the counter to even out the filling. Secure the lids on top of the jars and refrigerate to set for at least 1 hour.
To make the Georgia peach topping, place a large nonstick skillet over medium heat. Add the remaining tablespoon butter and heat until melted. Stir in the brown sugar, ginger and cinnamon. Cook until the sugar dissolves, about 2 minutes. Add the peaches and stir to coat. Add the bourbon and lemon juice. Cook, stirring occasionally, until the peaches are slightly softened, about 3 minutes more. Set aside to cool.
Remove the lids from the cheesecake jars. Dollop 1 tablespoon of peach compote on top of each cheesecake. Serve immediately or secure the lids and refrigerate until ready to serve.
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Trisha Yearwood’s Mini Georgia Peach Cheesecakes | Trisha’s Southern Kitchen | Food Network
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Guy packs his grape leaves with ground beef, rice, garlic and onions for before drizzling them with a homemade lemon sauce!
#GuyFieri #GuysBigBite #StuffedGrapeLeaves #FoodNetwork
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We know one thing is certain — Guy Fieri’s food is as fun, fearless and fundamental as his larger-than-life personality. We hope you’re hungry, because this Guy’s imagination knows no limits. Open wide for Guy’s Big Bite!
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Stuffed Grape Leaves
RECIPE COURTESY OF VOULA’S OFFSHORE CAFE
Level: Easy
Total: 1 hr 35 min
Prep: 20 min
Inactive: 15 min
Cook: 1 hr
Yield: about 10 to 20 appetizers
Ingredients
2 tablespoons olive oil
1 pound ground beef
1/2 onion, finely diced
1/2 cup rice
2 cloves garlic, finely chopped
1/2 cup freshly chopped parsley leaves
1/4 cup freshly chopped dill
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 jar grape leaves
Water
1/4 stick butter
For the lemon sauce:
3 cups chicken broth (we use water and chicken soup base to make a strong chicken flavor)
1 tablespoon cornstarch mixed with 2 tablespoons cold water
2 egg whites, whipped to soft peak
1/4 cup lemon juice
Directions
In a large saute pan over medium-high heat, add the oil. Once heated, add: ground beef, onions, rice and garlic and saute until the hamburger has browned. Remove from heat; stir in parsley, dill, salt, pepper and oregano. Set aside to cool a bit.
Place grape leaves in a bowl and pour water over leaves. Soak for 15 minutes and drain. Transfer leaves, dull-side down, to paper towels to dry.
Preheat oven to 375 degrees F.
Stuff grape leaves using 1 heaping tablespoon mixture in center of the dull-side of the leaf and fold outer parts toward the center; and roll up like you would a burrito. Do not roll too tightly. Arrange rolls in side by side layers in a deep baking pan. Once complete, fill the pan with water to the top of the grape leaves and place the butter on top. Cover with foil and bake 1 hour or until the water has been absorbed by the grape leaves.
To make the lemon sauce:
In large pot bring chicken broth to a boil, reduce heat and add cornstarch slurry so it has a consistency of gravy. Have egg whites you have whipped up in a large bowl and add gravy to them slowly folding in. Be careful not to cook the whites, only temper them. Whip until you have a creamy consistency and add in lemon juice. For that lemony flavor may have to add more lemon juice to get the right lemon flavor.
Plate up the grape leaves, and pour sauce on top. Should be off the hook.
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Guy Fieri’s Stuffed Grape Leaves | Guy’s Big Bite | Food Network
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Marcela turns to the grill to put her spin on a classic Caesar salad🔥
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Get the recipe ► https://foodtv.com/364oiB5
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
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!
Grilled Caesar Salad
Recipe courtesy of Marcela Valladolid
Total: 20 min
Active: 20 min
Yield: 4 servings
Level: Easy
Ingredients
3 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
2 lemons, halved, plus 1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
2 cloves garlic, minced
3/4 cup extra-virgin olive oil, plus more for grilling
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 hearts romaine lettuce, cut in half lengthwise
Three 3/4-inch slices rustic bread, such as levain or baguette
1 tablespoon sugar
Directions
Preheat a grill to medium-high heat.
In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.
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How to Make Marcela’s Grilled Caesar Salad | The Kitchen | Food Network
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Dumplings are the theme for this competition, as the chefs are instructed to make stuffed morsels of dough inspired by any part of the world.
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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
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!
Watch more from Food Network at https://foodtv.com/39EXAST
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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#ChoppedAfterHours #FoodNetwork #Dumplings
Something Dumpling | Chopped After Hours | Food Network
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Cozy up with comforting recipes from your favorite Food Network chefs, from hearty soups and stews to cheesy casseroles, savory meat dishes and warm, sweet desserts.
#FoodNetwork #FoodNetworkRecipes #FallRecipes
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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 restaurants 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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LIVE: Food Network Chefs’ Cozy Fall Recipes 🍂 Ree Drummond, Ina Garten, Molly Yeh & More!
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Food
Chopped: Pig Ears, Ramps, Pine Nuts & Apple Strudel | Full Episode Recap | S14 E5 | Food Network
Four chefs battle in the Chopped kitchen for another culinary showdown!
🔪 Appetizer round: The chefs tackle pig ears, ramps, pine nuts and apple strudel.
🔪🔪 Entrée round: Things heat up when they must combine abalone, curry leaves, serrano ham and amaranth grain.
🔪🔪🔪 Dessert round: The competition ends on a sweet note with ingredients like carrot juice, almond flour, candied ginger and honeycomb.
Stream more #Chopped on HBO Max: https://foodtv.com/StreamOnHBOMaxYT
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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 restaurants 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: Pig Ears, Ramps, Pine Nuts & Apple Strudel | Full Episode Recap | S14 E5 | Food Network
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