Home Food Network (Page 17)

Food Network

Showing 349 Result(s)
Main dish

Chicken Cordon BleuWatch the recipe video here:

Save Print
Chicken Cordon Bleu
Chicken Cordon Bleu
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts skinless and boneless
  • 4 thin slices prosciutto di Parma
  • ½ pound Gruyere, grated
  • ¼ cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 cup panko bread crumbs
  • 4 sprigs fresh thyme, leaves only
  • 1 clove garlic, peeled and finely minced
  • 2 tablespoons unsalted butter, melted
  • 2 eggs
  • Extra-virgin olive oil
Instructions
  1. Preheat oven to 350 degrees F.
  2. Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to ¼-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
  3. Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
  4. Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
  5. Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

Watch the recipe video here:

How to Make Tyler's Chicken Cordon Bleu

The ultimate Chicken Cordon Bleu stuffed with prosciutto and Gruyere. ?See Tyler Florence on a new season of #WorstCooks > Sunday at 9|8c

Posted by Food Network on Saturday, April 14, 2018

Main dish

Double Crunch Fried Chicken Tacos

Save Print
Double Crunch Fried Chicken Tacos
Crunchy Fried Chicken becomes the SHELL for these game-changing tacos ?? (Incredible, Chef Stuart O'Keeffe!)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 small chicken breasts
  • Vegetable oil, for frying
  • 2 cups cornstarch
  • 2 tablespoons seafood boil seasoning, such as Old Bay
  • 2 teaspoons kosher salt
  • 3 large eggs
  • 4 hard taco shells
  • 3 cups shredded cabbage
  • 1 cup shredded carrots
  • 3 tablespoons hot sauce
  • 2 tablespoons mayonnaise
  • ½ cup cherry tomatoes, halved
  • 1 avocado, sliced
Instructions
  1. Special equipment: a deep-frying thermometer
  2. Slice horizontally into a chicken breast three-quarters of the way through, then open up like a book. Cover with plastic wrap and pound chicken breast until it is ½-inch thick. Repeat with remaining chicken.
  3. Heat about 4 inches of oil in a large heavy-bottomed pot or Dutch oven until the oil reaches 360 degrees F.
  4. Meanwhile, mix cornstarch, seafood seasoning and salt together in a bowl. Whisk eggs in another bowl.
  5. Dip a piece of chicken in the cornstarch, then eggs, then cornstarch, then eggs and finally in cornstarch again.
  6. Wrap the chicken around a hard taco shell (to resemble a taco) and hold in place gently with a pair of tongs. Lower the chicken into the hot oil and hold for about 45 seconds before releasing on its side. Cook for 3 minutes, then flip to the other side and cook 3 minutes more. Place on a wire rack to cool. Repeat with remaining chicken breasts and taco shells. (See Cook's Note.)
  7. Combine cabbage, carrots, hot sauce and mayo in a bowl. Place a heaping tablespoon of slaw in the base of each chicken taco shell, then top with cherry tomatoes and avocado. Enjoy.

Watch the recipe video here:

Double Crunch Fried Chicken Tacos

Crunchy Fried Chicken becomes the SHELL for these game-changing tacos ?? (Incredible, Chef Stuart O'Keeffe!)Watch #LetsEat on Sundays @ 9a|8c right here: https://foodtv.com/2Ogj4Mn!Save the recipe: https://foodtv.com/2OKkn5B.

Posted by Food Network on Saturday, October 13, 2018

Main dish

Ranch Pork Chop Sheet Pan Supper

Save Print
Ranch Pork Chop Sheet Pan Supper
Recipe of the Day: The Pioneer Woman - Ree Drummond's Ranch Pork Chop Sheet Pan Supper ???
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • One 3.5-ounce packet ranch dressing mix
  • 5 tablespoons olive oil
  • 1½ teaspoons freshly ground black pepper
  • 4 boneless pork chops (1/2 inch thick)
  • 1 pound baby Yukon gold potatoes, halved
  • 8 ounces green beans, trimmed
  • 2 tablespoons fresh parsley leaves
Instructions
  1. Preheat the oven to 475 degrees F.
  2. In a small bowl, mix together the honey, Worcestershire, 2 tablespoons of the ranch dressing mix, 2 tablespoons of the olive oil and 1 teaspoon of the pepper until combined.
  3. Brush the mixture over the chops on both sides and place in a row on one side of a sheet pan using tongs.
  4. In a medium mixing bowl, add the potatoes, 2 tablespoons of olive oil, 1 tablespoon of the ranch dressing mix and ¼ teaspoon of pepper and toss to coat. Tip onto the middle of the sheet pan next to the pork chops. Bake for 15 minutes.
  5. Meanwhile, add the beans to a bowl along with the remaining olive oil, ranch mix and ¼ teaspoon pepper and toss.
  6. When the 15 minutes is up, remove the sheet pan from the oven and flip the pork chops. Toss the potatoes and add the green beans to the empty space at the side of the baking sheet. Bake until the vegetables are just beginning to brown, about 7 minutes more. Garnish with the parsley leaves and serve.

Watch the recipe video here:

How to Make Ree's Ranch Pork Chop Sheet Pan Supper

Recipe of the Day: The Pioneer Woman – Ree Drummond's Ranch Pork Chop Sheet Pan Supper ??? Save the recipe: https://foodtv.com/2yo5jAF

Posted by Food Network on Saturday, October 13, 2018

Main dish

Fried Deviled Eggs

Save Print
Fried Deviled Eggs
Fried Deviled Eggs… when crunchy and creamy join forces in the BEST possible way.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 large eggs
  • ⅓ cup mayonnaise
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons yellow mustard
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • ½ cup all-purpose flour
  • 1¼ cups panko
  • Paprika and pickled jalapeno slices, for serving
Instructions
  1. Special equipment: a pastry bag fitted with a small round tip and a deep-frying thermometer
  2. Bring a large pot of water to a boil and gently lower 10 of the eggs into the water. Set a timer for 12 minutes. Bring back to a boil, then reduce the heat to a vigorous simmer. When the timer goes off, drain and immediately place the eggs in a bowl of ice water. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks.
  3. Transfer the yolks to a medium bowl. Add the mayonnaise, vinegar, mustard, ¼ teaspoon salt and a few grinds of pepper. Mash with a whisk until combined, then whisk vigorously to smooth out any big lumps. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Refrigerate until ready to use.
  4. Fill a large heavy-bottomed pot with 2 inches of oil, attach a deep-frying thermometer and heat to 350 degrees F. Put the flour on a plate and season with ½ teaspoon salt and a few grinds of pepper. Crack the remaining 2 eggs into a shallow dish and beat lightly with ¼ cup water. Put the panko on another plate. Line a third plate with paper towels.
  5. Roll the egg whites first in the flour, then dip in the egg wash and coat in the panko. Fry in 2 batches, stirring occasionally, until golden brown, 2 to 3 minutes. Drain on the paper towel-lined plate round-side up and sprinkle with salt while hot.
  6. Turn the egg whites over, fill with the yolk mixture and top with the paprika and jalapenos. (The fried eggs can be filled and served anywhere from warm to room temperature.)

Watch the recipe video here:

How to Make Fried Deviled Eggs

Fried Deviled Eggs… when crunchy and creamy join forces in the BEST possible way.Save the recipe: https://foodtv.com/2QSo22y

Posted by Food Network on Tuesday, March 20, 2018

Main dish

Roasted Garlic and Four-Cheese Pull-Apart Bread

Save Print
Roasted Garlic and Four-Cheese Pull-Apart Bread
Pull-Apart Bread is loaded with roasted garlic and FOUR cheeses. (via The Pioneer Woman - Ree Drummond)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 cloves garlic, peeled
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup grated mozzarella
  • ½ cup grated fontina
  • ½ cup grated Parmesan
  • ½ cup grated Romano
  • 2 teaspoons chopped chives
  • ½ teaspoon crushed red pepper flakes
  • 1 round artisan or sourdough loaf
  • 1 stick (1/2 cup) salted butter, melted
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty and mushy, about 1 hour. Let cool. Lower the oven temperature to 350 degrees F.
  3. Mix the garlic together with the 4 cheeses, chives, crushed red pepper flakes and some black pepper in a bowl.
  4. Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top.
  5. Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately.

Watch the recipe video here:

How to Make Ree's Pull Apart Bread

Pull-Apart Bread is loaded with roasted garlic and FOUR cheeses. (via The Pioneer Woman – Ree Drummond)

Posted by Food Network on Friday, March 30, 2018

Main dish

Peach and Brown Butter Skillet Pie

Save Print
Peach and Brown Butter Skillet Pie
The brown butter is really what makes this skillet pie so inviting. After scooping out a warm piece of pie, be sure to spoon the brown butter sauce over the ice cream.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Pie Dough:
  • 1½ cups all-purpose flour, plus additional for rolling out the dough
  • 1 tablespoon granulated sugar
  • ¼ cup (4 tablespoons) cold unsalted butter, cubed
  • ¼ cup (4 tablespoons) cold vegetable shortening stick, cubed
Filling:
  • ¼ cup (4 tablespoons) unsalted butter
  • ¾ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 2 tablespoons spiced rum
  • 1 tablespoon honey
  • 3 pounds fresh peaches, each peach cut into 8 slices (about 5 large peaches)
  • 1 tablespoon cornstarch
Topping:
  • 1 large egg, beaten
  • 2 tablespoons demerara sugar
  • Vanilla ice cream, for serving
Instructions
For the pie dough:
  1. Pour ¼ cup water into a small container with 2 ice cubes.
  2. Put the flour in a large mixing bowl. Add the granulated sugar and whisk to combine. Add the butter and shortening to the bowl and use a pastry cutter to work the fats into the flour mixture until pea-size lumps form. Sprinkle the ice water onto the mixture 1 tablespoon at a time, using your hands to pull the dough together, until the dough becomes just sticky enough to form a ball; you may not need all the ice water. Press the dough into a disc and wrap in plastic wrap. Refrigerate the dough to chill for a minimum of 1 hour. This step can be done several days in advance.
  3. When ready to bake the pie, pull the dough out of the refrigerator and rest at room temperature for 15 minutes. Sprinkle the counter and rolling pin with additional flour. Preheat the oven to 350 degrees F.
For the filling:
  1. Set a 10-inch cast-iron skillet over medium-high heat. Add the butter and heat until melted. Cook until the bubbles subside and the butter is light brown and smells like toasted nuts, 5 to 7 minutes. Reduce the heat to medium and sprinkle the brown sugar over the butter. Add the cinnamon and salt and stir to combine. Cook until the sugar is dissolved, about 2 minutes more. Pour in the spiced rum and honey and stir until incorporated. Add the peaches to the sauce and sprinkle with the cornstarch. Carefully stir the peaches to coat in the brown butter sauce. Let cool for 5 minutes.
  2. While the filling is cooling, roll the dough into a 12-inch circle that is about ⅛ inch thick. Gently lay the pie dough circle over the peaches, working carefully as the skillet will still be warm. If the dough is hanging over the edge, trim it with kitchen shears. Moving around the rim of the dough circle, tuck the edge of the dough into the skillet. Using a paring knife, vent the top of the pie by cutting a few small slits in the dough.
For the topping:
  1. Gently brush the dough with the beaten egg and sprinkle evenly with the demerara sugar. Bake until the crust is golden brown and the filling is hot and bubbly, 40 to 45 minutes. Let cool for 5 minutes. Serve warm with vanilla ice cream.

Watch the recipe video here:

How to Make Trisha's Peach and Brown Butter Skillet Pie

Peach and Brown Butter Skillet Pie is absolutely out of this world. ??Trisha Yearwood’s #SouthernKitchen > Saturdays at 10:30a|9:30c

Posted by Food Network on Thursday, April 19, 2018

Main dish

Charleston Cheese Dip

Save Print
Charleston Cheese Dip
Charleston Cheese Dip
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup mayonnaise
  • One 8-ounce package cream cheese, softened
  • 1 cup grated sharp Cheddar cheese
  • ½ cup grated Monterey Jack cheese
  • 2 green onions, finely chopped
  • 1 dash cayenne pepper
  • 8 butter crackers, crushed, such as Ritz
  • Corn chips, crackers or bagel chips, for serving
  • 8 slices bacon, cooked and crumbled
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes.
  3. Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips.

Watch the recipe video here:

How to Make Charleston Cheese Dip

Recipe of the Day: Charleston Cheese Dip ? Save the recipe: https://foodtv.com/2OycPmx

Posted by Food Network on Sunday, October 7, 2018

Main dish

Bacon-Cheddar Twists with Soft-Cooked Eggs

Save Print
Bacon-Cheddar Twists with Soft-Cooked Eggs
Dunk these Bacon-Cheddar Twists in a gooey egg! ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Bacon-Cheddar Twists:
  • Nonstick spray
  • 2 large eggs
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • 1 sheet frozen puff pastry, thawed but chilled
  • Flour, for rolling
  • ½ cup grated sharp white Cheddar
  • 12 strips bacon
  • Sesame seeds or poppy seeds, optional
Soft-Cooked Eggs:
  • 4 large eggs
  • Salt and pepper
  • Salt and pepper
Instructions
  1. Special equipment: 4 egg cups; an egg topper, optional
For the twists:
  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick spray.
  2. Whisk together the eggs, mustard and a splash of water until smooth; sprinkle with salt and pepper. Set aside.
  3. Dust a work surface with flour and roll out the puff pastry to a 10-by-14-inch rectangle with the shorter side facing you. Spread the cheese over the top half of the dough, then fold the bottom half over the cheese half and roll lightly to seal. Cut the dough vertically into 12 even strips; each strip will be slightly thinner than 1 inch.
  4. Place a bacon strip on each pastry strip and twist the pastry and bacon together. Place the twists on the prepared baking sheet, pressing down the ends. Brush the tops with some of the egg wash and sprinkle with salt and sesame seeds or poppy seeds (or both).
  5. Bake until the pastry is golden brown and the bacon is crisp, 12 to 15 minutes. Remove the baking sheet to a rack and let cool for 5 minutes before removing.
For the eggs:
  1. Bring a small saucepan of water to a boil over medium-high heat; there should be enough water to cover the eggs by at least 1 inch. Using tongs, gently place eggs in the water and boil for 5½ minutes for soft-cooked eggs; the whites will be set, but the yolks will be very runny.
  2. Transfer the saucepan to the sink, pour off most of the water, and then run under cold water for 30 seconds. Set the soft-boiled eggs in egg cups; use an egg topper to slice off the tops of the shells, or tap around the shells with a small spoon to break and peel off. Season lightly with salt and pepper, and serve with the twists for dipping in the yolks.

Watch the recipe video here:

Bacon-Cheddar Twists with Soft-Cooked Eggs

Dunk these Bacon-Cheddar Twists in a gooey egg! ??See Bobby Flay on a new #BeatBobbyFlay, tonight at 10|9c!

Posted by Food Network on Thursday, June 28, 2018

Main dish

Kitchen Sink Frittata Bagel Sandwich

Save Print
Kitchen Sink Frittata Bagel Sandwich
Bacon, egg and cheese frittata between an everything bagel... Jeff Mauro takes the breakfast sandwich to the NEXT LEVEL ???
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 slices bacon, chopped
  • 8 ounces bulk Italian sausage, casings removed, chopped or crumbled
  • 12 large eggs
  • 3 tablespoons half-and-half
  • 1 cup grated asiago
  • 1 cup grated provolone
  • Salt and freshly cracked black pepper
  • Salt and freshly cracked black pepper
  • 3 ounces cream cheese, at room temperature
  • ¼ cup sour cream
  • 1½ teaspoons Sriracha (or to taste)
  • 1 scallion, minced
  • 4 everything bagels, split and toasted
  • Atomic Hash Browns, for serving, recipe follows
  • Atomic Hash Browns:
  • 2 pounds russet potatoes, peeled, coarsely grated on a box grater and squeezed dry in a kitchen towel
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne
  • Salt and freshly cracked black pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
Instructions
  1. Special equipment: 3½-inch-to-4-inch cookie cutter.
  2. Adjust an oven rack to the middle position and set the oven to broil.
  3. In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Then set aside. Add the sausage, cooking until well browned and making sure to break it up as it cooks, about 6 minutes. Set the sausage aside with the bacon and discard all but 1 to 2 tablespoons of the pork fat.
  4. Whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat, set it over medium heat and stir the eggs using a rubber spatula, scraping and tilting the pan to slide the egg mixture around the pan. Cook until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Then add in the cooked meats and cheeses, and season with salt and pepper. Use a spatula and press the ingredients into the eggs.
  5. Place in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Then let the frittata rest for 5 minutes before slicing.
  6. Combine the cream cheese, sour cream, Sriracha and scallions in a mixing bowl and season with salt and pepper.
  7. Slide the frittata onto a cutting board and cut into rounds using a 3½-inch-to-4-inch cookie cutter, depending on the size of your bagel. Place a frittata round on each bagel and top with a generous smear of sauce. Serve with a side of Atomic Hash Browns and some extra sauce for dippin'.
Atomic Hash Browns:
  1. Heat a 12-inch nonstick skillet over medium heat.
  2. Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl.
  3. Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes.
  4. Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes.
  5. Slide onto a cutting board and cut into wedges to serve.

Watch the recipe video here:

How to Make Jeff's Frittata Bagel Sandwich

Bacon, egg and cheese frittata between an everything bagel… Jeff Mauro takes the breakfast sandwich to the NEXT LEVEL ???

Posted by Food Network on Wednesday, March 7, 2018

Breakfast

Irish Soda Bread

Save Print
Irish Soda Bread
Ina Garten's Irish Soda Bread recipe is perfect for the lazy baker. ☘️
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 cups all-purpose flour, plus extra for currants
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1½ teaspoons kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into ½-inch dice
  • 1¾ cups cold buttermilk, shaken
  • 1 extra-large egg, lightly beaten
  • 1 teaspoon grated orange zest
  • 1 cup dried currants
Instructions
  1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
  2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
  3. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
  4. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
  5. Cool on a baking rack. Serve warm or at room temperature.

Watch the recipe video here:

How to Make Ina's Irish Soda Bread

Ina Garten's Irish Soda Bread recipe is perfect for the lazy baker. ☘️A NEW season of #BarefootContessa premieres Sunday at 12|11c.

Posted by Food Network on Thursday, March 8, 2018