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Breakfast

Giant Multi-Stuffed Soft Pretzel

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Giant Multi-Stuffed Soft Pretzel
This giant multi-stuffed pretzel is full of suprises! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¾ cup (180 mL) warm water
  • 1 ½ teaspoons sugar
  • 1 ¼ teaspoons active dry yeast
  • 2 ¼ cups (280 g) all-purpose flour
  • 1 ½ teaspoons salt
  • 2 tablespoons olive oil, divided
  • 8 oz (225 g) cream cheese, softened
  • 2 tablespoons shredded parmesan cheese
  • ¼ cup (10 g) fresh chives, chopped
  • ¼ teaspoon freshly cracked pepper
  • 2 tablespoons pizza sauce
  • 2 sticks mozzarella cheese, halved, lengthwise
  • 2 tablespoons mini pepperoni
  • 2 strips bacon, cooked and chopped
  • 2 tablespoons shredded cheddar cheese
  • 1 egg, beaten
  • coarse salt, for sprinkling
  • 2 tablespoons unsalted butter, melted
Instructions
  1. In a large bowl, whisk together the water and sugar. Add the yeast and let rest for 5 minutes, until it starts to foam.
  2. Add the flour, salt, and 1 tablespoon of oil, and mix thoroughly until the dough comes together.
  3. Remove the dough, grease the bowl with the remaining tablespoon of olive oil, then return the dough to the bowl and cover with a dish towel or plastic wrap. Let sit in a warm place for 1 hour, until the dough has doubled in size.
  4. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  5. Using your fingers or a rolling pin, stretch or roll the dough out into a long, thin strip, about 30 inches (76 cm) long and 4 inches (10 cm) wide.
  6. Spread the softened cream cheese down the middle of the dough strip, leaving a 1-inch (2 cm) border on each end.
  7. Sprinkle the Parmesan, chives, and black pepper over the first third of the cream cheese on the dough strip.
  8. Spread the pizza sauce over the middle third of cream cheese. Place the mozzarella and pepperoni over the sauce.
  9. Sprinkle the bacon and cheddar cheese over the cream cheese on the last third of the dough strip.
  10. Fold and pinch the dough around the cheese fillings along the entire strip, ensuring the ends are closed. Roll slightly to seal and lengthen.
  11. Carefully form a pretzel shape by taking the ends of the strip, making a “U” shape, twisting the ends around each other, and connecting the ends to the bottom of the “U” shape.
  12. Transfer the pretzel to the prepared baking sheet and brush with egg wash. Sprinkle with coarse salt.
  13. Bake for 25-30 minutes, or until golden brown.
  14. Cool for 10 minutes, then brush with melted butter before serving.
  15. Enjoy!

Watch the recipe video here:

Giant Multi-Stuffed Soft Pretzel

This giant multi-stuffed pretzel is full of suprises! ?FULL RECIPE: https://tasty.co/recipe/giant-multi-stuffed-soft-pretzel

Posted by Tasty on Saturday, July 14, 2018

Main dish

BBQ Chicken Nacho Poppers

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BBQ Chicken Nacho Poppers
BBQ Chicken Nacho Poppers recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
NACHO FILLING
  • 8 oz (225 g) whipped cream cheese
  • 3 cups (300 g) shredded cheese blend
  • 2 cups (250 g) shredded chicken, cooked
  • ½ cup (50 g) red pepper, diced
  • ½ cup (50 g) green pepper, diced
  • 2 tablespoons fresh parsley, finely chopped
  • ½ cup (145 g) BBQ sauce
BREADING
  • 3 cups (375 g) all-purpose flour
  • 6 eggs, beaten
  • 30 oz (850 g) nacho cheese chip, finely crushed
  • 5 qt (4 L) vegetable oil, for frying
FOR SERVING
  • 1 tablespoon fresh parsley, finely chopped, for garnish
  • 1 ½ cups (335 g) guacamole
  • 1 ½ cups (335 g) salsa
  • 1 ½ cups (345 g) sour cream
Instructions
  1. In a large bowl, combine the cream cheese, cheese, chicken, peppers, parsley, and barbecue sauce.
  2. Transfer the mixture to a parchment paper-lined 9x9-inch (23x23-cm) square pan. Spread the mixture evenly and freeze for 1 hour, or until firm.
  3. Cut the block into 32 triangle poppers.
  4. Pour the flour, eggs, and crushed nacho chips into 3 separate medium bowls. Double bread the poppers by dipping them in the flour, egg wash, and nacho chips, then again in the egg wash and nacho chips.
  5. Heat the oil in a large pot to 375°F (190°C).
  6. Fry the poppers, four at a time, for 40 seconds, or until golden brown.
  7. Sprinkle parsley on top of the poppers.
  8. Serve with guacamole, salsa, and sour cream.
  9. Enjoy!

Watch the recipe video here:

BBQ Chicken Nacho Poppers

BBQ chicken nachos in a no-mess triangle shape ?FULL RECIPE: https://tasty.co/recipe/bbq-chicken-nacho-poppers

Posted by Proper Tasty on Saturday, July 14, 2018

Breakfast

Khachapuri

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Khachapuri
You'll want to dive face-first into this swimming pool made of bread and cheese.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup milk
  • 2 packets yeast
  • ½ teaspoon plus 1 tablespoon sugar
  • 3 cups all-purpose flour, plus ¼ cup for dusting and rolling
  • 1 teaspoon salt
  • ¼ pound butter, room temperature, cut into 8 pieces
  • Olive oil
  • 2 tablespoons flour
  • 2 tablespoons butter
  • ¾ cup cold milk
  • ¾ pound feta
  • 1¼ pounds shredded mozzarella
  • 2 egg yolks
  • 2 tablespoons melted butter
  • 1 tablespoon chili flakes
Instructions
  1. Preheat oven to 450 degrees. Heat milk to 110 degrees.
  2. In a small bowl, add ½ cup milk, and sprinkle yeast and ½ teaspoon sugar over milk. Stir to dissolve. Allow to sit for 10 minutes, then stir in remaining milk.
  3. In a large bowl, add flour and make a well in the center. Add yeast sponge and the remaining sugar and butter. Stir until a ball is formed.
  4. Turn ball onto a floured surface, and knead for 10 minutes. Place in an oiled bowl and cover with plastic wrap. Let it sit for 1 to 1½ hours until it doubles in size.
  5. Punch dough with fist and allow to rise again for 40 minutes.
  6. While dough is rising, make the cheese filling. In a sauce pot over medium heat, add butter and flour. Stir for 1 minute. Add the milk, and whisk continuously until it starts to simmer and thicken. Stir in feta. Season with salt and pepper and allow to cool. Once cool, stir in shredded mozzarella. Set aside.
  7. On a lightly floured surface, divide the dough in half. Roll each half into a large football-shaped oval, then transfer to a sheet tray lined with parchment paper.
  8. Pile half the cheese mixture across the middle of one of the dough pieces. Fold the dough over to partially cover the cheese, creating a one-inch border. Bring the 2 ends together and tuck the tips under, then pinch at the bottom so it sticks. Repeat with the second dough football. Brush the bread with olive oil before putting it into the oven.
  9. Bake for 10 to 20 minutes until golden. Remove from oven and place a tablespoon of unsalted butter and an egg yolk in the center of each bread. Place back in the oven for one minute to set yolk. To serve, top with chili flakes, break yolk and stir into cheese.

Watch the recipe video here:

Ultra Cheesy Khachapuri

Ultra Cheesy KhachapuriYou'll want to dive face-first into this swimming pool made of bread & cheese.Save this recipe: https://taste.md/2vncJFcMore recipes on our app ? https://taste.md/2sltyPt

Posted by Tastemade on Saturday, July 14, 2018

Breakfast

Puff Pastry Breakfast Cups

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Puff Pastry Breakfast Cups
These puff pastry breakfast cups are a perfect way to start your day ?!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 sheets puff pastry
  • ¼ cup (60 mL) water
  • 6 eggs
  • egg wash
  • 1 tablespoon olive oil
  • 1 orange bell pepper, diced
  • 1 red bell pepper, diced
  • 1 teaspoon salt
  • 1 teaspoon pepper, divided
  • 8 strips bacon, cooked and finely diced
  • 1 cup (100 g) shredded cheddar cheese
  • ¼ cup (10 g) fresh chives, finely chopped
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Make three vertical cuts from top to bottom of each puff pastry sheet. The cuts should be about 2.5-inches (6-cm) apart. Repeat horizontally to make 18 squares.
  3. Brush a square pastry lightly with water then place another square on top of it. Cut off any uneven edges. Repeat with the remaining squares.
  4. Place the square pairs about 1-inch apart on a baking sheet, and brush the top of each with the egg wash.
  5. Bake for 20 minutes or until pastry is a pale golden color. Remove from oven and let cool.
  6. In a large pan, combine olive oil, peppers, salt and pepper. Cook for 8 minutes or until the peppers have softened.
  7. Cut a rectangle in the middle of each square puff pastry and push it down. Fill the inside of the puff with a thin layer of bacon, cheddar cheese, and peppers. Use a small spoon or utensil to push the layers down. Carefully crack an egg on top.
  8. Bake for an additional 20 minutes or until egg white is no longer translucent or runny.
  9. Serve with pepper and chives.
  10. Enjoy!

Watch the recipe video here:

Puff Pastry Breakfast Cup

These puff pastry breakfast cups are a perfect way to start your day ?!FULL RECIPE: https://tasty.co/recipe/puff-pastry-breakfast-cupsShop our essential products (incl. mason jars) here: http://bit.ly/2GyB5Nz – We may make some $$ if you buy!

Posted by Tasty on Wednesday, February 21, 2018

Main dish

Ultimate Cheesesteak Skewers

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Ultimate Cheesesteak Skewers
Enjoy cheesesteaks in a whole new way ?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ white loaf bread
  • 2 green bell peppers
  • 3 red bell peppers
  • 1 onion
  • oil
  • 1 lb (450 g) flank steak
  • salt, to taste
  • pepper, to taste
  • 10 slices provolone cheese
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Turn the loaf on its end, and cut a square out, leaving a ½-inch (1 cm) thick edge. Remove the center of the bread.
  3. Cut the hollowed bread piece into two and roll them down for compression.
  4. Slice the bell peppers.
  5. Cut the onions.
  6. Thinly slice the flank steak.
  7. Season the flank steak with salt and pepper to taste.
  8. Heat oil in a pan over medium heat. Cook the flank steak until browned on all sides, about 2 minutes. Remove the steak from the pan.
  9. Add the green peppers, red peppers, and onions, and cook until softened, about 4 minutes.
  10. Season the peppers and onions with salt and pepper to taste.
  11. Place the hollowed bread piece into the bread box.
  12. Line the bread box with provolone on all five sides.
  13. Add the flank steak, green peppers, red peppers, onions, and cheese to the bread box.
  14. Seal the top with cheese and cover it with the second half of the hollowed bread.
  15. Place cheese on top of the box.
  16. Bake the cheesesteak box for 10 minutes.
  17. Take the cheesesteak box out and and place nine skewers sticks in the cheesebox.
  18. Slice the cheesesteak box into 9 cubes, forming 9 cheesesteak skewers.
  19. Enjoy!

Watch the recipe video here:

Ultimate Cheesesteak Skewers

Enjoy cheesesteaks in a whole new way ?!FULL RECIPES: https://tasty.co/recipe/cheesesteak-skewers-in-a-box

Posted by Tasty on Saturday, February 24, 2018

Dessert

Cookie Dough Dessert Lasagna

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Cookie Dough Dessert Lasagna
Lasagna isn't just for dinner anymore!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the brownie base:
  • 1 cup butter, softened at room temperature
  • 1⅓ cups chopped dark chocolate
  • ½ cup sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • ¾ cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
For the edible cookie dough:
  • 1½ cups brown sugar
  • 1 cup butter, room temperature
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour, toasted for 3 minutes
  • 1 teaspoon salt
  • ½ cup heavy cream
  • 1 cup mini chocolate chips
For the chocolate ganache layer:
  • 2 cups dark chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons coconut oil
  • 30 Oreos, for layering
For the Oreo cream layer:
  • 3 cups vanilla buttercream
  • 16 Oreos, finely ground
For topping:
  • 3 cups whipped cream
  • 2 cups mini chocolate chips
Instructions
Make the brownie base:
  1. Preheat the oven to 350 degrees, and line a 9 by 13 pan with parchment paper.
  2. In a large bowl over a double-boil, melt butter and chocolate. Add sugars and remove from heat. Stir in eggs and vanilla. Add flour, salt and baking powder to combine. Pour batter into prepared pan. Bake for 30 to 35 minutes until set and slightly shiny. Allow to cool completely and set in the fridge to chill.
Make the chocolate chip cookie dough:
  1. In a bowl, beat the brown sugar and butter with an electric mixer until fluffy. Beat in the vanilla extract. Add the flour and salt and mix until combined. Add cream a little at a time until the mixture is spreading consistency (you may not have to use all of the cream). Fold in chocolate chips. Press frosting onto the chilled brownie layer and return to the fridge.
Make the ganache layer:
  1. Set chocolate chips in a medium-sized bowl, and heat the cream to a near boil. Pour cream over chocolate and whisk to combine. Add coconut oil, and set aside to cool.
Make the Oreo frosting layer:
  1. In a large bowl, mix frosting and Oreo crumbles until combined. Set aside.
Assemble the lasagna:
  1. Place Oreos across the chocolate chip cookie dough layer to completely cover, and top with ganache. Top with another layer of Oreos and set to chill. Top with an Oreo layer, making sure to create an even layer. Top with whipped cream and mini chips and serve. Lasagna will keep up to 5 days refrigerated.

Watch the recipe video here:

Cookie Dough Dessert Lasagna

All my single ladies, we're here to remind you that you're a strong, independent woman that don't need no man (only this 5-Layer Dessert Lasagna)Taste for Yourself: taste.md/2GK7uRg

Posted by Tastemade on Thursday, May 24, 2018

Dessert

Salted Caramel Brownie Trifle

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Salted Caramel Brownie Trifle
Does this chocolate caramel trifle with whipped cream need to be shared?!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Brownies:
  • 12 tablespoons unsalted butter
  • 1 ½ cups sugar
  • ⅔ cup cocoa powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup flour
  • Salted Caramel Mousse:
  • 1 cup sugar
  • 6 tablespoons unsalted butter, room temperature
  • ½ cup heavy cream, room temperature
  • 2 teaspoons Maldon sea salt flakes
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 5 cups whipped cream
  • Garnish
  • 1 bar bittersweet chocolate, broken into pieces
  • Salted caramel sauce
  • Whipped cream
Instructions
  1. To make the brownies: Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper and set aside.
  2. In a medium saucepan over medium, melt the butter. Add in the sugar and vanilla and whisk. Add in the cocoa powder, whisk and remove from heat.
  3. Add the eggs, one and a time, whisking between each addition until the eggs are fully combined. Add the flour and stir well until the flour is fully incorporated.
  4. Pour batter into the prepared baking pan and bake at 350 degrees for 30 minutes. Allow to cool completely, crumble into large chunks and set aside.
  5. To make the mousse: in a medium heavy-bottomed saucepan, add 1 cup sugar. Cook over medium-high heat and stir until the sugar melts. Once the sugar has melted, stop whisking and Insert a candy thermometer into the pan and continue to cook the sugar until it turns amber in color and registers at 250 degrees, stirring often to prevent it from burning. Immediately add butter to the pan and remove it from the heat, whisking it to combine.
  6. Add ½ cup heavy cream to the pan and whisk until combined. Set aside to cool and add sea salt flakes to taste.
  7. In a large saucepan, whisk together the egg yolks, sugar and vanilla extract until creamy; set aside. In a small saucepan, warm the milk. Begin adding the hot milk mixture into the egg yolks, adding a little at a time and whisking vigorously after each addition. Once the everything is combined, cook over medium heat until the custard thickens and holds its shape well. Into the hot custard, add the salted caramel. Whisk until smooth and uniform. Cover the custard with plastic wrap and place into the refrigerator to cool completely.
  8. Once custard has cooled completely, gently fold in 5 cups of whipped cream.
  9. To assemble: drizzle the bottom of your trifle dish with caramel sauce then start with a layer of crumbled brownie, top with a layer of salted caramel mousse and repeat until you reach the top of your Trifle dish. Garnish with whipped cream, crumbled chocolate and salted caramel.

Watch the recipe video here:

Salted Caramel Brownie Trifle

Friday is our second favorite F word. Our first is food.Taste for Yourself: taste.md/2Jb3kmK

Posted by Tastemade on Friday, May 25, 2018

Dessert

Tiramisu French Toast

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Tiramisu French Toast
The word 'tiramisu' comes from the Venetian for "pick me up". Thanks Wikipedia. Essentially a sort of Italian trifle packed full of cream, dainty little biscuits, marsala and coffee. Allow us to gild the lily even further and take these flavours and stick them in French toast. Because we can.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 125g mascarpone
  • 300ml double cream
  • 25ml marsala
  • 3 eggs
  • 80ml milk
  • 1 shot espresso
  • 25ml marsala
  • 1 tsp vanilla essence
  • 4 slices bread
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 3 cubes dark chocolate
Instructions
  1. Whisk the mascarpone and double cream to stiff peaks and set aside.
  2. Whisk the eggs, milk, espresso, marsala and vanilla essence. Dip each slice of bread in the mixture.
  3. Heat the oil and butter in the frying pan and, on a medium heat, fry the French toast on both sides until golden brown all over.
  4. Layer the toast with the whipped cream, chocolate sprinkles, more toast and cream and more chocolate.

Watch the recipe video here:

Tiramisu French Toast

Tiramisu French Toast

Posted by Twisted on Sunday, June 3, 2018

Dessert

Surprise Rainbow Cake Pops

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Surprise Rainbow Cake Pops
https://www.facebook.com/tastemade/videos/1733977159991357/ aOf course the rainbow tastes like cake covered in white chocolate. That's science.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake:
  • ¼ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 1¾ teaspoon baking powder
  • ½ cup milk
  • Rainbow food coloring
Cake pop filling & coating:
  • 100 grams white chocolate chips
  • 65 grams whipping cream
  • 300 grams white chocolate chips
  • Rainbow sprinkles
  • Lollipop sticks
Instructions
  1. Preheat oven to 350 degrees.
Bake the cake:
  1. Cream the butter and sugar with an electric mixer until pale and fluffy. Add the vanilla extract, egg, and salt, and mix to combine.
  2. In a separate bowl, combine the flour and baking powder. Add this to the wet mixture in 2 additions, alternating with the milk.
  3. Divide the batter into 6 bowls and dye it the colors of the rainbow. Pour the batter into a cupcake tin lined with cupcake liners, making sure to not mix the colors.
  4. Bake in oven for 15 minutes. Let cakes cool completely.
Build the cake pops:
  1. Weigh 60 grams of each color of cake and crumble them into individual bowls.
  2. Pour 100 grams white chocolate chips and whipping cream into a small pot and set to medium heat.
  3. Stir constantly until the chocolate has melted, then divide evenly between the cake. Stir until the cake is fully coated in the chocolate mixture.
  4. Place a sheet of plastic wrap on your cooking surface and stack small disks of each color of cake on top of each other in the order of the rainbow.
  5. Wrap the plastic wrap around the cake and shape into a ball. Remove the plastic wrap and place the cake pops on a plate lined with plastic wrap. Place in the freezer until firm (about 20 minutes).
  6. Dip the lollipop sticks into some melted white chocolate and stick one into each cake pop. Return the cake pops to the freezer for the chocolate to set (about 5 to 10 minutes).
  7. Dunk the cake pops into the melted chocolate, gently tapping the lollipop stick to remove any excess chocolate.
  8. Sprinkle some rainbow sprinkles onto the top of the cake pops, then stick into a cake pop holder. Transfer to the fridge so the chocolate coating can fully set (about 10 to 15 minutes).
  9. Bite into the cake pops to reveal a beautiful rainbow center!

Watch the recipe video here:

Surprise Rainbow Cake Pops

You too can fit an entire rainbow in your mouth.Taste for Yourself: taste.md/2dD6pwo

Posted by Tastemade on Thursday, July 12, 2018

Breakfast

Kalua Buried Pork Shoulder

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Kalua Buried Pork Shoulder
With this genius grill hack, you can serve tender, juicy Hawaiian-style pork for a crowd, minus the hassle of digging a hole in your backyard as traditional recipes demand.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • One 10-pound bone-in pork shoulder
  • Kosher salt and freshly ground black pepper
  • One 16-ounce package frozen banana leaves, thawed
  • Coleslaw:
  • 16 ounces shredded coleslaw mix
  • ¼ cup rice vinegar
  • 2 Fresno chiles, seeded and sliced
  • 2 medium mangos, finely diced (about 1 cup)
  • 2 medium bunches scallions, white and light green parts chopped
  • 1 pineapple, finely diced (about 2 cups)
  • Kosher salt
  • Two 12-count packages Hawaiian sweet rolls or potato dinner rolls, split
Instructions
  1. For the pork: Season the pork shoulder generously with salt and pepper. Lay the pork in the middle of a banana leaf and wrap the leaf around it. Rotate the pork a quarter turn and wrap with another leaf. Repeat with the remaining leaves. Wrap with heavy-duty foil twice to make sure it is completely encased. Line the bottom of an 8- to 10-quart cast-iron Dutch oven with a cast-iron lid with a damp paper towel. Put the pork on the paper towel and cover with the lid. Set aside.
  2. Fill a charcoal chimney completely full with charcoal and light it. Once it is lit and starting to ash over, carefully move the chimney to a heatproof surface. Remove the top grilling rack of a kettle-style charcoal grill (you will not need it for grilling). Put the Dutch oven in the middle of the bottom grate of the grill. Put unlit charcoal pieces all around the Dutch oven and then empty the chimney on top of it. Using metal tongs, spread out the hot coals so they are on top of the Dutch oven as well as all around the sides (depending on the size of your grill you may need to add another chimney full of charcoal). Keep the grill uncovered and fully vented for 10 to 15 minutes to get the unlit coals started. Then put the lid on and close the bottom and top vents about 90% of the way. Cook the pork, checking every so often to make sure the grill is still hot and the temperature is hovering around 250 degrees F (add more lit charcoal as needed to maintain temperature), until completely tender, about 10 hours.
  3. For the coleslaw: Meanwhile, combine the coleslaw mix with the rice vinegar, chiles, mango, scallions, pineapple and 1 teaspoon salt. Cover and refrigerate while the pork cooks, at least 2 hours. You can also prepare the slaw the day before.
  4. Carefully remove the Dutch oven from the ashes. Remove the lid and use scissors to cut an X through the top of the foil and banana leaves, all the way to the meat. Shred the meat with 2 forks, season with salt and pepper and toss to combine the meat with the juices.
  5. Sandwich some pork and coleslaw between the split rolls and secure with luau-inspired toothpicks.

Watch the recipe video here:

How to Win Summer: Kalua Buried Pork Shoulder

Recipe of the Day: Kalua Buried Pork Shoulder ? Save this recipe: http://bit.ly/2Kvhwfw.

Posted by Food Network on Friday, July 13, 2018