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Main dish

Molten Mashed Potato Bites

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Molten Mashed Potato Bites
Mashed Potatoes STUFFED with gravy (and crispy!) are the only way we're eating them from now on.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup prepared beef gravy
  • 1¾ pounds russet potatoes, peeled and cut into chunks
  • Kosher salt
  • 3 tablespoons unsalted butter
  • ¼ cup heavy cream
  • Freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 large eggs
  • 3 cups stuffing mix, finely crushed
  • Vegetable oil, for frying
Instructions
  1. Special equipment: an ice cube tray and deep-fry thermometer
  2. Divide the gravy among 8 compartments of an ice cube tray (a silicone one is easiest for removal). Freeze until solid, at least 3 hours or overnight. Line a baking sheet with parchment.
  3. For the mashed potatoes: Put the potatoes into a medium saucepan, cover with cold water and season with salt. Bring the water to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and mash them or put them through a ricer while still hot. Add the butter and cream; stir until smooth. Season with salt and pepper. Shape the potatoes into 8 balls and put on the prepared baking sheet. Freeze until firm, about 30 minutes.
  4. Pop the frozen gravy cubes out of the tay. Flatten a mashed potato ball in the palm of your hand and press a gravy cube in the center. Press the potatoes around the gravy to encase it completely and reshape into a ball. Repeat with the remaining gravy and potatoes.
  5. Spread the flour in a shallow bowl. Add the eggs to a second shallow bowl and beat with a pinch of salt. Spread the stuffing crumbs in a third bowl. Roll each ball in the flour, then the egg, then the stuffing crumbs. Return to the baking sheet and refrigerate to firm up while you heat the oil, about 15 minutes.
  6. Heat 2 inches of oil in a Dutch oven to 325 degrees F. Fry the croquettes in 2 batches, until deep golden brown, about 7 minutes per batch, letting the oil return to temperature in between batches. Drain on paper towels. Season with salt and serve hot.

Watch the recipe video here:

How to Make Molten Mashed Potato Bites

Mashed Potatoes STUFFED with gravy (and crispy!) are the only way we're eating them from now on.Get the recipe: https://foodtv.com/2zTnsbh.

Posted by Food Network on Saturday, March 17, 2018

Main dish

Fruit Salad with Limoncello

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Fruit Salad with Limoncello
Leave it to Ina Garten to make fruit salad a transcendent experience.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 7 ounces Greek yogurt (recommended: Fage Total)
  • ⅓ cup good bottled lemon curd
  • 1 tablespoon honey
  • ¼ teaspoon pure vanilla extract
  • 2 cups sliced strawberries (1 pint)
  • 1 cup raspberries (1/2 pint)
  • 1 cup blueberries (1/2 pint)
  • 2 tablespoons sugar
  • 3 tablespoons limoncello liqueur
  • 1 banana, sliced
  • Fresh mint springs
Instructions
  1. For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
  2. For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
  3. Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.

Watch the recipe video here:

Fruit Salad with Limoncello

Leave it to Ina Garten to make fruit salad a transcendent experience.#BarefootContessa > Sundays at 12|11c

Posted by Food Network on Saturday, March 17, 2018

Main dish

Teriyaki Beef Stir-Fry

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Teriyaki Beef Stir-Fry
This Teriyaki Beef Stir-Fry is 10x better than your usual takeout order ?
Author:
Cuisine: American
Recipe type: Man dish
Ingredients
  • One 1½-pound piece bottom round steak
  • 1 tablespoon dark brown sugar
  • 1 lime, zested and juiced
  • 6 tablespoons soy sauce
  • Ground black pepper
  • ¼ cup thick teriyaki sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 3 tablespoons vegetable oil
  • 4 cloves garlic, cut into thin slices
  • One 1-inch piece fresh ginger, peeled and cut into julienne strips
  • 1 jalapeno pepper, seeded and cut into thin strips
  • 8 ounces green beans, cut in half across
  • 1 cup julienned carrots
  • 1 red bell pepper, cut into thin strips
  • 4 ounces snow peas, cut in half lengthwise
  • Cooked white rice, for serving
  • 2 scallions, sliced, for garnish
  • 2 teaspoons sesame seeds, for garnish
Instructions
  1. Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
  2. Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
  3. Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
  4. Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.
  5. Serve over rice and garnish with scallions and sesame seeds.

Watch the recipe video here:

How to Make Ree's Teriyaki Beef Stir-Fry

This Teriyaki Beef Stir-Fry is 10x better than your usual takeout order ?Watch The Pioneer Woman – Ree Drummond, Saturdays at 10a|9c.

Posted by Food Network on Saturday, June 30, 2018

Lasagna

Ice Cream Lasagna

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Ice Cream Lasagna
Ice Cream Lasagna is a thing you NEED in your life.??
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 1 vanilla pound cake or loaf cake
  • 2 quarts vanilla ice cream, softened
  • Strawberry Sauce, recipe follows
  • 2½ cups chocolate rice puff cereal
  • ½ cup grated white chocolate
Strawberry Sauce:
  • ¾ cup strawberry preserves
  • Juice of 1 lemon
  • 1 quart strawberries, hulled and halved (or quartered if they are large)
Instructions
  1. Slice the cake from end to end (not side to side) into 8 long slices (about ¼ inch thick).
  2. Put 4 slices of the loaf cake on the bottom of a 9-by-13-inch baking dish. Spread half of the ice cream on top of the cake to form a smooth layer. Spread half of the Strawberry Sauce over the ice cream layer. Sprinkle the chocolate cereal over the sauce layer. Put the remaining pound cake slices over the cereal. Spread the remaining ice cream on top of the cake layer to form a smooth layer. Spread the remaining sauce over the ice cream layer. Sprinkling with the grated white chocolate. Cover with foil and freeze until the ice cream has hardened, 6 hours up to overnight.
Strawberry Sauce:
  1. In a medium pot, combine the strawberry preserves and lemon juice and gently mix. Bring to a simmer over medium-low heat, add half of the strawberries and simmer for 4 to 5 minutes. Let cool until warm. Add the remaining strawberries and gently fold to coat.

Watch the recipe video here:

How to Make Ice Cream Lasagna

Ice Cream Lasagna is a thing you NEED in your life.??#TheKitchen > Today @ 11a|10c

Posted by Food Network on Saturday, July 14, 2018

Main dish

Buttermilk Fried Chicken

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Buttermilk Fried Chicken
Ina Garten shares her recipe for perfectly crispy Buttermilk Fried Chicken ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups buttermilk, shaken
  • 1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
  • 2 garlic cloves, smashed
  • 1 jalapeño pepper (with seeds), halved lengthwise
  • Kosher salt and freshly ground black pepper
  • 3 boneless chicken breasts
  • 3½ cups all-purpose flour
  • 4 teaspoons baking powder
  • 2½ teaspoons smoked Spanish paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon celery salt
  • 2 (48-ounce) bottles canola oil
  • Bunch of parsley, for garnish
Instructions
  1. For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
  2. With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly ½ inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
  3. Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
  4. Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1½ teaspoons black pepper and set aside.
  5. When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
  6. Pour the oil into a medium (9-inch round x 4½-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
  7. Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
  8. When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.

Watch the recipe video here:

How to Make Ina's Buttermilk Fried Chicken

Ina Garten shares her recipe for perfectly crispy Buttermilk Fried Chicken ??

Posted by Food Network on Saturday, July 21, 2018

Dessert

The Ultimate No-Bake Chocolate-Peanut Butter Pie

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The Ultimate No-Bake Chocolate-Peanut Butter Pie
Beat the heat with the ULTIMATE No-Bake Chocolate-Peanut Butter Pie ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup heavy cream
  • ¾ cup powdered sugar
  • 1 tablespoon vanilla extract
  • 8 ounces cream cheese, at room temperature
  • 1 cup creamy peanut butter
  • 1 cup chopped peanut butter cups
  • 1 pre-made graham cracker pie crust
  • 1 recipe Peanut Butter Sauce, recipe follows
  • ¼ cup chocolate shell ice-cream topping, such as Magic Shell
  • 1 cup crushed roasted salted peanuts
  • ¼ cup mini chocolate chips
Peanut Butter Sauce:
  • ¼ cup sweetened condensed milk
  • ¼ cup creamy peanut butter
  • 1 teaspoon vanilla extract
Instructions
  1. Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
  2. Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
  3. Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.
Peanut Butter Sauce:
  1. Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.

Watch the recipe video here:

How to Make Jeff's Ultimate No-Bake Chocolate-Peanut Butter Pie

Beat the heat with the ULTIMATE No-Bake Chocolate-Peanut Butter Pie ?Catch Jeff Mauro on #TheKitchen > Saturdays at 11a|10c.

Posted by Food Network on Friday, August 3, 2018

Main dish

Steak With Parmesan Spinach

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Steak With Parmesan Spinach
What We're Loving: Grilled Steak with Parmesan Spinach
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ pounds flank steak
  • Extra-virgin olive oil, for brushing
  • Kosher salt and freshly ground pepper
  • 1½ tablespoons unsalted butter
  • ½ onion, finely chopped
  • 1½ tablespoons all-purpose flour
  • 1½ cups whole milk
  • 2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
  • ¾ cup grated parmesan cheese
  • ½ teaspoon grated lemon zest
  • ¼ teaspoon freshly grated nutmeg
Instructions
  1. Heat a grill pan over medium-high heat. Pat the steak dry and brush lightly with olive oil. Season with 11/2 teaspoons salt and 2 to 3 teaspoons pepper. Cook, turning once, 10 to 13 minutes total for medium rare. Transfer the steak to a cutting board to rest, about 10 minutes.
  2. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the flour and cook, stirring, 1 minute. Remove from the heat and gradually whisk in the milk. Return to medium heat and simmer, whisking, until slightly thickened, about 2 minutes.
  3. Stir in the spinach, ¼ cup water, ½ cup parmesan, the lemon zest and nutmeg and cook, stirring occasionally, until the sauce thickens and the spinach is tender, about 10 minutes. Thin with water, if needed. Stir in the remaining ¼ cup parmesan and salt to taste.
  4. Thinly slice the steak and serve with the spinach.

Watch the recipe video here:

How to Make Grilled Steak with Parmesan Spinach

What We're Loving: Grilled Steak with Parmesan Spinach

Posted by Food Network on Tuesday, August 21, 2018

Dessert

Strawberry Lemon Love Cake

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Strawberry Lemon Love Cake
Strawberry Lemon Love Cake, we love you so much. ???
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Nonstick cooking spray, for the baking pan
  • One 16.5-ounce box strawberry cake mix (plus required ingredients)
  • 32 ounces part-skim ricotta cheese
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 16 ounces mascarpone cheese
  • 1 cup milk
  • One 3.4-ounce box instant lemon pudding mix
  • Diced fresh strawberries, for topping
  • Lemon zest, for topping
Instructions
  1. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
  2. Prepare the cake batter according to the package directions and pour it into the prepared pan. Set aside.
  3. Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter, covering it completely.
  4. Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.
  5. Meanwhile, beat the remaining 12 ounces mascarpone in a medium bowl with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
  6. Mix the diced strawberries and lemon zest together in a bowl. Top each slice of cake with a spoonful of the strawberries.

Watch the recipe video here:

Strawberry Lemon Love Cake

Strawberry Lemon Love Cake, we love you so much. ??? #TheKitchen > All-New Today @ 11a|10c

Posted by Food Network on Saturday, April 21, 2018

Dessert

Oreo Lover’s Cheesecake

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Oreo Lover's Cheesecake
Almost every square inch of this cheesecake contains an over-the-top bite of your favorite sandwich cookie. Not only are they in the crust and filling, we even make Oreo truffle balls to decorate the top.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
  • One 14.3-ounce package chocolate sandwich cookies, such as Oreos®
  • 1 stick (8 tablespoons) unsalted butter, melted
Filling:
  • Four 8-ounce packages cream cheese, at room temperature
  • 1 cup sugar
  • 1 cup sour cream
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups chocolate sandwich cookies, such as Oreos® (about 18 cookies), roughly chopped
Topping:
  • 14 chocolate sandwich cookies, such as Oreos®
  • 2 ounces cream cheese, at room temperature
  • ½ cup chocolate sprinkles
  • ½ cup hot fudge sauce, warmed
Instructions
For the crust: P
  1. osition an oven rack in the middle of the oven and preheat to 325 degrees F.
  2. Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated.
  3. Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
For the filling:
  1. Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack).
  2. Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
  3. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
For the topping:
  1. Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
  2. Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold.

Watch the recipe video here:

How to Make an Oreo Lover's Cheesecake

This is the cheesecake of our Oreo-obsessed dreams! ? Save the recipe: http://bit.ly/2sEHanr.

Posted by Food Network on Sunday, June 10, 2018

Main dish

Strawberry Lemon Love Cake

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Strawberry Lemon Love Cake
Strawberry Lemon Love Cake, we love you so much. ???
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Nonstick cooking spray, for the baking pan
  • One 16.5-ounce box strawberry cake mix (plus required ingredients)
  • 32 ounces part-skim ricotta cheese
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 16 ounces mascarpone cheese
  • 1 cup milk
  • One 3.4-ounce box instant lemon pudding mix
  • Diced fresh strawberries, for topping
  • Lemon zest, for topping
Instructions
  1. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
  2. Prepare the cake batter according to the package directions and pour it into the prepared pan. Set aside.
  3. Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter, covering it completely.
  4. Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.
  5. Meanwhile, beat the remaining 12 ounces mascarpone in a medium bowl with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
  6. Mix the diced strawberries and lemon zest together in a bowl. Top each slice of cake with a spoonful of the strawberries.

Watch the recipe video here:

Strawberry Lemon Love Cake

Strawberry Lemon Love Cake, we love you so much. ??? #TheKitchen > All-New Today @ 11a|10c

Posted by Food Network on Saturday, June 16, 2018