Food
Ree Drummond’s Shepherd’s Pie | The Pioneer Woman | Food Network
Ree says it’s a dream for her family when she makes this warm and hearty Shepherd’s Pie! Starting with a classic beef stew recipe, Ree takes it one step further by covering it with creamy mashed potatoes and baking for a beautiful golden top!
#ReeDrummond #ThePioneerWoman #FoodNetwork #ShepherdsPie
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/3UHaJ4O
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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!
Shepherd’s Pie
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 3 hr 55 min
Active: 35 min
Yield: 6 servings
Ingredients
4 cups Beef Stew with Beer and Paprika, recipe follows
Horseradish Mashed Potatoes, recipe follows, to cover the stew
Beef Stew with Beer and Paprika:
3 tablespoons olive oil
1 tablespoon salted butter
2 pounds beef stew meat, cut into 1-inch cubes
1 medium onion, diced
3 cloves garlic, minced
2 heaping tablespoons all-purpose flour
3 cups beef stock
One 12-ounce can beer
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
Minced fresh parsley, optional, for serving
Horseradish Mashed Potatoes:
5 pounds russet or Yukon gold potatoes, peeled and cut into chunks
2 sticks salted butter, at room temperature
One 8-ounce package cream cheese, at room temperature
1 cup heavy cream
1 tablespoon horseradish cream
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley
Directions
Preheat the oven to 375 degrees F.
Put the Beef Stew with Beer and Paprika in a 10-inch skillet or baking dish. Spoon the Horseradish Mashed Potatoes all over the surface of the stew and use a spoon or spatula to spread them out. Bake until the top is golden brown, 40 to 45 minutes.
Beef Stew with Beer and Paprika:
Yield: 6 servings
Heat the oil and butter in a large pot over medium-high heat. Brown the meat in 2 batches, 2 to 3 minutes per batch; set aside on a plate.
Add the onions to the pot. Stir and cook until softened, 2 to 3 minutes, then add the garlic and cook for another minute. Add the flour and stir to coat the onions and garlic. Pour in the beef stock, beer and a splash of water, then add the tomato paste, Worcestershire, sugar, paprika, salt and some pepper. Add the beef back to the pot and stir to combine. Cover and simmer until the beef is cooked and the mixture has thickened, 1 1/2 to 2 hours. Top with the parsley if using.
Note: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add water as needed.
Horseradish Mashed Potatoes:
Yield: 12 side-dish servings
Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
Drain the potatoes in a large colander. Put them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.
Turn off the heat and add the butter, cream cheese, heavy cream, horseradish cream, seasoned salt, kosher salt and pepper. Mash to combine. Add the chopped parsley and mix in.
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Ree Drummond’s Shepherd’s Pie | The Pioneer Woman | Food Network
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The secret to the MOISTEST carrot cake ever? It’s not just carrots… 🤫
Professional baker @chefdaniellesepsy reveals her bakery tricks (and a few unexpected ingredients) that take her carrot cake recipe to the next level. Think: Crushed pineapple, buttermilk, coconut and a bakery-worthy cream cheese frosting with an upgrade 🥕✨ The end result is everything a great carrot cake should be: incredibly moist, warmly spiced and worthy of any celebration.
Watch now and get ready for your Best. Bake. Ever.
Get the recipe:
▶ Danielle’s Best Carrot Cake: https://foodtv.com/4xNuucn
0:00 – Intro
1:01 – Make the batter
6:32 – Bake the cake layers
8:16 – Make the cream cheese frosting
10:44 – Layer and frost the cake
14:10 – Serve
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
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.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #CarrotCake #Cake #TheHungryGnome
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Food
600+ Sky-High Reviews: Ree Drummond’s Fan-Fave Cheesy Baked Ziti🍴🤩 The Pioneer Woman | Food Network
Ree Drummond’s Baked Ziti layers pasta with beef and Italian sausage sauce, and plenty of melty cheese for the ultimate crowd-pleasing comfort meal.
#ReeDrummond #ThePioneerWoman #FoodNetwork #BakedZiti
Get the recipe ▶ https://foodtv.com/3mBiF3V
Subscribe to Food Network ▶https://foodtv.com/4fwKmJu
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!
Baked Ziti
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 35 min (includes standing time)
Active: 30 min
Yield: 12 servings
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, diced
1 pound ground beef
1 pound Italian sausage
Two 14.5-ounce cans tomato sauce or marinara sauce
One 28-ounce can whole tomatoes with juice
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 pound ziti
1 1/2 pounds mozzarella, grated
One 15-ounce tub whole-milk ricotta
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley, plus more for sprinkling
2 eggs
Directions
Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
Preheat the oven to 375 degrees F.
In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.
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 5-STAR Cheesy Baked Ziti 🍴🤩 The Pioneer Woman | Food Network
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Guy Fieri pulls up to a Los Angeles skate park to hang with the OG himself, Tony Hawk. Over Guy’s bourbon brown sugar chicken and tacos, the legend talks about his early skateboarding days, the hilarious origin of his trick names and his scariest injuries. Tony also surprises Guy with an honor that gave him goosebumps!
Watch more Guy’s Feast Club ▶ https://foodtv.com/4h2Jdcf
CHAPTERS:
00:00 Introduction
01:06 Tony Hawk’s Comfort Zone
03:52 Winner Winner Tony Hawk Chicken Dinner
04:50 Tony Hawk’s Hot Chicken Concept
06:46 Tony’s First Skateboard
08:44 Guy’s First Business? Pretzels!
10:40 661 Skate Parks!
11:30 Where Do The Trick Names Come From?
13:18 Worst Skateboard Accidents
16:15 Hitting The 900 At 48!
16:34 The OG’s Take On New Skaters
18:16 Calm, Cool And Always Thankful
19:32 Honorary Bird House Member!
About Guy’s Feast Club
It’s all flavor, no filler. Guy’s Feast Club brings Guy Fieri together with celebrities and influencers to satisfy their cravings — from local joints to home-cooked spreads. Epic food, unfiltered convo, and big eating energy. Pull up a chair, you’re in the club now.
The Birdman Tony Hawk Is Invited to Guy’s Feast Club
Music credit: Suman Chatterjee
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Food
Guy Fieri Eats at a Meat Market Run By a High Schooler | Diners, Drive-Ins and Dives | Food Network
Guy Fieri needs a beach towel to clean up after this massive sandwich loaded with house-seasoned turkey, corned beef, roast beef and coleslaw!
Watch #DDD, Fridays at 9|8c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3Se03Xj
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
Find it at Joe’s Meat Market: http://joes-meatmarket.com/
Follow them: https://www.facebook.com/Joes-Meat-Market-205145299500605
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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#GuyFieri #DDD #FoodNetwork #MeatMarket
Guy Fieri Eats at a Meat Market Run By a High Schooler | Diners, Drive-Ins and Dives | Food Network
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The best way to eat eggplant? Fry it and layer it with pita, chickpeas and a tahini yogurt garlic sauce! Make Tarik Fallous’ Fattet Battenjen (eggplant crumble) ASAP!
Get the recipe ▶https://foodtv.com/3m4upN8
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
Fattet Battenjen
RECIPE COURTESY OF TARIK FALLOUS
Level: Easy
Total: 1 hr 40 min (includes salting time)
Active: 40 min
Yield: 6 servings
Ingredients
Fried Eggplant:
2 pounds eggplant (about 4 medium)
1 tablespoon sea salt
2 cups vegetable oil
Tahini Yogurt Garlic Sauce:
4 cups whole yogurt
2 tablespoons tahini
1 lemon, juiced
3 cloves garlic, crushed into a paste
1 teaspoon pomegranate molasses
1 teaspoon sea salt
The Layers:
2 pita loafs, cut in about 1-inch equal squares and toasted
2 cups chickpeas with liquid from the can
1 teaspoon sea salt
1 teaspoon ground cumin, plus a pinch
1/2 cup fresh parsley, chopped
1 teaspoon paprika
2 tablespoons pomegranate seeds
2 tablespoons sundried cranberries
1 tablespoon unsalted butter, melted
2 tablespoons pine nuts, toasted
3 to 4 mint leaves, for garnish (optional)
Directions
For the eggplant: Remove the tops from the eggplants and slice them the long way into 1-inch slices. Rub the sea salt on the flesh sides of each eggplant and place them into a strainer on top of a large bowl. Let them sit for an hour in a cool place.
Cut the eggplant into 1-inch cubes, all about the same size so that they will cook evenly.
Heat the oil in a high-sided skillet over medium-high heat to 350 degrees F on a deep-fry thermometer. Line a plate with paper towels.
Carefully drop one piece of eggplant into the oil, and when it starts to sizzle, add a few more handfuls. Working in batches, fry the eggplant until they are golden and crispy, stirring occasionally, 4 to 5 minutes. Transfer the fried eggplant to the paper-towel-lined plate.
For the tahini yogurt garlic sauce: Whisk the yogurt in a large bowl until smooth. Add the tahini, lemon juice, garlic, pomegranate molasses and sea salt and whisk until combined and smooth.
For the layers: Lay the toasted pita chips on a platter, top with the chickpeas and sprinkle with the salt and cumin. Top with the fried eggplant, then pour over the yogurt sauce and top with the parsley. Sprinkle over the paprika, pomegranate seeds and cranberries. Top with the melted butter and toasted pine nuts. Garnish with mint leaves if using and serve.
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
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
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#TasteOf #Lebanon #FattetBattenjen #TarikFallous #FoodNetwork
Get a Taste of Lebanon: Fattet Battenjen with Tarik Fallous | Food Network
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