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Main dish

Apple Spider Web Pops

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Apple Spider Web Pops
Fresh fruit awaits you in these chocolate-dipped webbed treats. Thick slices of tart apple stand in for candy. Wrap them in cellophane bags, tie with a decorative bow and feel semi-wholesome about passing them out.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 large Granny Smith apples, stemmed
  • 4 ounces chopped bittersweet chocolate
  • 2 teaspoons coconut oil
  • 4 ounces chopped white chocolate
Instructions
  1. Line a baking sheet with parchment or a silicon baking mat.
  2. Cut the apples lengthwise (stem to bottom) into 4 thick slices each. Remove any visible seeds and keep the core intact. The end slices will be rounded; cut a thin slice off so they lay flat. Poke a small hole in the bottom of each slice with a wooden ice-pop stick and push halfway into the apple.
  3. Combine the bittersweet chocolate and 1 teaspoon of the coconut oil in a medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth. Add the white chocolate and remaining 1 teaspoon coconut oil to another medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth.
  4. Dip half of the apple slices completely in the bittersweet chocolate, letting the excess drip back into the bowl, and place on the prepared baking sheet. Dip the remaining apple slices in the white chocolate. Let sit at room temperature so the chocolate thickens a bit, 10 to 15 minutes.
  5. Transfer the leftover dark and white chocolate to 2 separate small resealable plastic bags and snip a small corner off each bag. Pipe 3 to 4 dark chocolate concentric circles on the white chocolate-dipped apples and visa-versa. Drag a toothpick through the circles, starting the center and working your way out to create a spider web design. Refrigerate until hardened, 15 to 20 minutes.

Watch the recipe video here:

How to Make Spiderweb Chocolate Apple Pops

Chocolate-Dipped Spiderweb Pops have a surprisingly wholesome interior! ?️️? #HowToWinHalloweenBrowse more of our fave Halloween recipes: www.foodnetwork.com/recipes/photos/halloween-recipes

Posted by Food Network on Saturday, October 6, 2018

Main dish

Cinnamon Sugar Mini Pancake Muffins

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Cinnamon Sugar Mini Pancake Muffins
Cinnamon Sugar Mini Pancake Muffins are the definition of breakfast goals ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Nonstick cooking spray
  • 1 cup plus 3 tablespoons granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated orange zest
  • 1 stick plus 2 tablespoons melted butter
  • 1 large egg
  • 1 teaspoon ground cinnamon
Instructions
  1. Special equipment: a mini muffin tin
  2. Preheat the oven to 350 degrees F. Spray a mini muffin tin liberally with nonstick spray.
  3. Whisk 3 tablespoons of the sugar, the flour, baking powder, baking soda and salt together in a medium bowl. In another bowl, whisk together the buttermilk, vanilla, orange zest, 2 tablespoons of the melted butter and the egg until just combined.
  4. Add the wet ingredients to the dry ingredients and whisk until just combined. Scoop the batter into the mini muffin tin and bake until a toothpick inserted into the center comes out with a few moist crumbs, 10 to 12 minutes. Cool slightly and then remove from the pan.
  5. Pour the remaining 1 stick melted butter in a small bowl and, in a separate medium bowl, mix together the remaining 1 cup sugar and the cinnamon. Brush the muffin tops with the melted butter and roll in the cinnamon sugar, tapping off any excess. Serve warm.

Watch the recipe video here:

How To Make Bobby's Cinnamon Sugar Mini Pancake Muffins

Cinnamon Sugar Mini Pancake Muffins are the definition of breakfast goals ?See Bobby Flay on #BeatBobbyFlay, tonight at 10|9c!Save the recipe: https://www.cookingchanneltv.com/recipes/bobby-flay/cinnamon-sugar-mini-pancake-muffins-3111120.

Posted by Food Network on Thursday, October 11, 2018

Main dish

Apple Pie Bars

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Apple Pie Bars
Fall is here! Make Ina Garten's Apple Pie Bars to celebrate! ? ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the crust:
  • 1 pound (4 sticks) unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, lightly packed
  • 2 teaspoons pure vanilla extract
  • 4 cups all-purpose flour
  • 1½ teaspoons kosher salt
  • ½ cup chopped walnuts
  • 1 teaspoon ground cinnamon
For the apple filling:
  • 1½ pounds Granny Smith apples, peeled, quartered, cored, and sliced ⅛ inch thick (3 large)
  • 1½ pounds Golden Delicious apples, peeled, quartered, cored, and sliced ⅛ inch thick (3 large)
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 4 tablespoons (1/2 stick) unsalted butter
Instructions
  1. Preheat the oven to 375 degrees.
  2. For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan and press it lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
  3. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.
  4. Reduce the oven to 350 degrees.
  5. For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a ½-inch border.
  6. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.

Watch the recipe video here:

How To Make Ina's Apple Pie Bars

Fall is here! Make Ina Garten's Apple Pie Bars to celebrate! ? ?Watch the premiere of #BarefootContessa: Cook Like a Pro > Sunday at 12:30|11:30c.Get the recipe: https://foodtv.com/2J0d9W1!

Posted by Food Network on Saturday, October 20, 2018

Main dish

Sunny’s Bacon Cheeseburger Casserole

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Sunny's Bacon Cheeseburger Casserole
Bacon ? Cheeseburger ? Casserole ? (We dare you not to drool over this one.)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Beef:
  • 8 strips bacon, chopped
  • 1 tablespoon olive oil
  • 2 pounds ground chuck (80 percent beef, 20 percent fat)
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons Mexican oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
Sauce:
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 2 cups whole milk, at room temperature
  • 1 pint (2 cups) heavy cream, at room temperature
  • 2 tablespoons yellow mustard
  • Kosher salt
Casserole:
  • 2 pounds frozen cheese ravioli, thawed
  • 8 slices Swiss cheese
  • 2 plum tomatoes, seeded and chopped
  • 8 slices American cheese
  • 8 ounces shredded Cheddar and Monterey Jack cheese blend
  • 1 head iceberg lettuce, finely shredded (like straw)
  • ¼ cup thinly sliced red onion (like paper thin!)
  • 2 tablespoons pickle juice
Instructions
For the beef:
  1. In a large pan with straight sides on medium-high heat, add the bacon and cook, while stirring, until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate. Leave the bacon fat in the pan and add the olive oil, beef, onion powder, garlic powder, oregano, salt and pepper. Brown the beef while breaking it up into bits, about 10 minutes. Remove the beef with a slotted spoon to a plate and reserve. Leave the fat in the pan for the sauce.
For the sauce:
  1. Add the butter and flour to the already-hot pan from the beef. If the butter begins to brown, lower the heat while working it into the flour. Cook, stirring, for a few minutes, then raise the heat and slowly whisk in the milk. Once it begins to thicken slightly, add the heavy cream and continue to cook until the sauce reduces a bit more and thickens as well. Add the mustard. The sauce will not be thick like gravy, but not as thin as water either. Taste and season with a pinch of salt.
For the casserole:
  1. Preheat the oven to 350 degrees F.
  2. Using a 13-by-9-inch casserole dish, layer starting at the bottom with: a few spoonfuls of sauce to cover the bottom, half of the ravioli in 1 layer, the Swiss cheese, half of the beef, half of the tomatoes, half of the remaining sauce, the remaining ravioli in 1 layer, the American cheese, the remaining beef, the remaining tomatoes, the remaining sauce and the reserved bacon. Top with all of the shredded cheese blend. Bake until the edges are bubbly and the cheese begins to brown, 30 to 35 minutes.
  3. Toss the lettuce and onion in a large bowl with the pickle juice. Serve each portion of casserole with a mound of this garnish over the top.

Watch the recipe video here:

Bacon Cheeseburger Casserole

Bacon ? Cheeseburger ? Casserole ? (We dare you not to drool over this one.)#TheKitchen > Tomorrow at 11a|10c

Posted by Food Network on Friday, June 22, 2018

Main dish

Ravioli alla Bobbi

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Ravioli alla Bobbi
Dinner in 20 minutes ✅
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 18 ounces fresh cheese ravioli
  • 2 tablespoons salted butter
  • 3 cloves garlic, minced
  • 1 medium onion, finely diced
  • 2 cups broccoli florets, broken into small pieces
  • 8 ounces thin asparagus, cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 1 cup low-sodium chicken broth
  • ½ cup heavy cream
  • ¾ cup diced cooked ham
  • ¼ cup grated Parmesan, plus more for serving
  • 2 tablespoons store-bought pesto
  • ½ cup halved cherry tomatoes
  • Handful of fresh basil leaves, torn, for serving
Instructions
  1. Bring a pot of water to a boil. Cook the ravioli in the boiling water according to the package instructions.
  2. Meanwhile, melt the butter in a large skillet over medium-high heat and add the garlic and onions. Cook, stirring, for 1 minute. Add the broccoli and asparagus and cook, stirring, 1 minute. Season with salt and pepper. Splash in the broth, then cook until the liquid reduces a bit, 2 to 3 minutes. Stir the cream into the skillet and reduce the heat to a simmer. Stir in the ham, Parmesan and pesto and cook for a couple of minutes to allow the sauce to thicken.
  3. Drain the ravioli, then add them to the sauce with the tomatoes and toss. Sprinkle with the basil and extra Parmesan before serving. Enjoy.

Watch the recipe video here:

How to Make Ree's Quickest Ravioli Dinner

Dinner in 20 minutes ✅Watch The Pioneer Woman – Ree Drummond tomorrow at 10a|9c!Save the recipe: https://foodtv.com/2Ad9UI2!

Posted by Food Network on Friday, October 19, 2018

Main dish

Pumpkin Cinnamon Rolls

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Pumpkin Cinnamon Rolls
Recipe of the Day: The Pioneer Woman - Ree Drummond's Pumpkin Cinnamon Rolls ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dough:
  • 1½ cups whole milk
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • 1 package (2¼ teaspoons) active dry yeast
  • 1 cup pumpkin puree
  • 4½ cups all-purpose flour, plus more for flouring, sprinkling and rolling
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon (heaping) baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Melted butter, for buttering pans
Filling:
  • 1 stick (1/2 cup) butter, melted
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 cup finely chopped pecans
Frosting:
  • 8 ounces cream cheese, softened
  • 1¾ cups to 2 cups powdered sugar
  • ¼ cup whole milk, plus more if needed
  • 2 tablespoons butter, melted
  • Dash of salt
Instructions
  1. For the dough:
  2. In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.
  3. Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
  4. After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining ½ cup flour until totally combined.
  5. Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.
  6. Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.
For the filling:
  1. Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with ½ cup to ¾ cup chopped pecans.
  2. Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into ½- to ¾-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.
  3. Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.
For the frosting:
  1. While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner frosting.
  2. Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.

Watch the recipe video here:

The Pioneer Woman's Pumpkin Cinnamon Rolls

Recipe of the Day: The Pioneer Woman – Ree Drummond's Pumpkin Cinnamon Rolls ?? Save the recipe: https://foodtv.com/2Chf9HX

Posted by Food Network on Saturday, October 20, 2018

Main dish

Banana Crunch Muffins

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Banana Crunch Muffins
Ina Garten's Banana Crunch Muffins have triple the amount of banana flavor. ???
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ pound unsalted butter, melted and cooled
  • 2 extra-large eggs
  • ¾ cup whole milk
  • 2 teaspoons pure vanilla extract
  • 1 cup mashed ripe bananas (2 bananas)
  • 1 cup medium-diced ripe bananas (1 banana)
  • 1 cup small-diced walnuts
  • 1 cup granola
  • 1 cup sweetened shredded coconut
  • Dried banana chips, granola, or shredded coconut, optional
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
  3. Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Watch the recipe video here:

How to Make Ina's Banana Crunch Muffins

Ina Garten's Banana Crunch Muffins have triple the amount of banana flavor. ???

Posted by Food Network on Sunday, March 18, 2018

Main dish

Thai Lettuce Wraps

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Thai Lettuce Wraps
Thai Lettuce Wraps are the perfect way to kick off spring, The Pioneer Woman - Ree Drummond!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Chicken and Marinade:
  • ⅓ cup hoisin sauce
  • ⅓ cup soy sauce
  • 2 tablespoons grated ginger
  • 1 tablespoon Sriracha
  • 1 tablespoon rice wine vinegar
  • 3 cloves garlic, grated
  • 2 boneless, skinless chicken breasts, cut into strips
  • 2 tablespoons chopped peanuts
  • 2 tablespoons chopped fresh cilantro
Lettuce and Fillings:
  • 8 butter lettuce leaves
  • 1 cup bean sprouts
  • 1 cup thinly sliced red cabbage
  • 1 cup julienned carrots
  • 1 cup cucumber slices
  • 1 cup cooked thin rice noodles
  • ⅓ cup sweet chili sauce
  • ⅓ cup hoisin sauce
Instructions
For the chicken and marinade:
  1. Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
  2. Heat a grill pan over high heat.
  3. Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
For the lettuce and fillings:
  1. Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
  2. To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

Watch the recipe video here:

How to Make Ree's Thai Lettuce Wraps

Thai Lettuce Wraps are the perfect way to kick off spring, The Pioneer Woman – Ree Drummond!

Posted by Food Network on Tuesday, March 20, 2018

Main dish

Crispy Salami and Cheese Egg Rolls

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Crispy Salami and Cheese Egg Rolls
Look at that cheese pull! ? Giada De Laurentiis transforms wonton wrappers into Crispy Salami and Cheese Eggrolls.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 wonton wrappers
  • 12 slices salami
  • 4 string cheese sticks, cut into thirds
  • ½ teaspoon dried oregano
  • 1 egg, beaten
  • Vegetable oil, for frying
  • 1 cup jarred marinara sauce, warmed
Instructions
  1. Special equipment: a deep-frying thermometer
  2. Working one wrapper at a time, fold a piece of salami in half and place it diagonally on a wrapper. Top with a piece of string cheese and a pinch of oregano--the cheese ends should point in the direction of 2 opposite wonton corners. Brush the edges of the wrapper with beaten egg. Orient the wrapper in a diamond, with the cheese parallel to you. Pull one corner of the wrapper up and over the cheese. Tuck in the side corners and roll the wrapper up like a package, making sure the edges and corners are well sealed. Repeat with the remaining wrappers and filling.
  3. Place the egg rolls on a plate and refrigerate for at least 30 minutes.
  4. Fill a Dutch with 2 inches of vegetable oil; fit with a deep-frying thermometer. Heat over medium heat until the oil reaches 350 degrees F.
  5. Fry the egg rolls in batches of 3 to 5 until golden brown, 1 to 2 minutes, turning with a slotted spoon for even browning. Remove to a paper towel-lined tray to drain.
  6. Serve the egg rolls with warm marinara alongside, for dipping.

Watch the recipe video here:

How to Make Giada's Crispy Salami and Cheese Eggrolls

Look at that cheese pull! ? Giada De Laurentiis transforms wonton wrappers into Crispy Salami and Cheese Eggrolls.

Posted by Food Network on Sunday, April 15, 2018

Main dish

Perfect Pumpkin Cakes

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Perfect Pumpkin Cakes
Perfect Pumpkin Cakes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Cakes:
  • 1 medium sugar pumpkin (2 pounds)
  • 2 tablespoons olive oil
  • Nonstick spray, for greasing tin
  • 4 large eggs
  • 1½ cups brown sugar
  • 1 cup canola oil
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon ground clove
  • ½ teaspoon ground nutmeg
  • 2 cups all-purpose flour
Glaze:
  • 1 cup powdered sugar
  • ¼ teaspoon ground cinnamon
Instructions
For the cakes:
  1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Cut off the stem end from the pumpkin to create a flat surface. Set the pumpkin cut-side down, slice it vertically in half and scoop out the seeds. Lightly oil the pumpkin with the olive oil. Set the pumpkin halves flat on the baking sheet and roast until easily pricked with a fork, 45 minutes to 1 hour. Let cool for at least 10 minutes before scooping out the flesh. Transfer the pumpkin flesh to a food processor and puree until completely smooth. Measure out 2 cups of the puree. Reserve the remainder for another use.
  3. Lightly grease or line a 12-cup muffin tin. In a large bowl combine the pumpkin puree and eggs, and mix together. Next, add the brown sugar, canola oil, baking powder, cinnamon, baking soda, clove and nutmeg, and mix together. Add the flour and slowly beat it into the mixture.
  4. Pour the batter into the prepared muffin tin and bake until a cake tester comes out clean, about 35 minutes. Allow to cool slightly before removing the cakes from the tin.
For the glaze:
  1. In a bowl, combine the powdered sugar, cinnamon and 1 to 2 tablespoons water, and mix thoroughly. Brush or drizzle the glaze onto the cakes.

Watch the recipe video here:

How to Make Perfect Pumpkin Cakes

Mini pumpkin cakes with CINNAMON GLAZE are always the answer!Save Nancy Fuller's recipe:: https://foodtv.com/2IFMugU.

Posted by Food Network on Sunday, October 14, 2018