Home Food Network (Page 21)

Food Network

Showing 349 Result(s)
Main dish

Loaded Garlic Mashed Potatoes

Save Print
Loaded Garlic Mashed Potatoes
Searching for a problem Trisha Yearwood's Loaded Garlic Mashed Potatoes can't solve ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 ounces bacon (about 10 strips)
  • 1 head of garlic
  • 1 tablespoon olive oil
  • Kosher salt and freshly cracked black pepper
  • 3 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
  • ½ cup heavy cream
  • 4 tablespoons salted butter
  • ¼ cup sour cream
  • 2 cups grated sharp Cheddar
  • 3 scallions, thinly sliced on the bias
Instructions
  1. Preheat the oven to 350 degrees F. Place a cooling rack on top of a baking sheet lined with parchment paper.
  2. Spread the bacon over the cooling rack so that none of the slices are touching. Slice the top off the head of garlic so the cloves are exposed. Drizzle the exposed cloves with the olive oil and sprinkle with some salt and pepper, then wrap in aluminum foil to create a packet. Roast both until the bacon is crispy and the garlic is soft, about 30 minutes. Set aside to cool.
  3. Put the potatoes in a pot and cover with water. Add a generous pinch of salt. Bring to a simmer and simmer until the potatoes are tender, about 30 minutes.
  4. Drain the water from the pot and transfer the potatoes to a stand mixer. Add the cream, butter, sour cream, 6 cloves of the roasted garlic and 1¾ cups of the Cheddar to the mixer and whip until combined and smooth. Add additional salt and pepper to taste.
  5. Transfer the potatoes to a serving dish and top with the remaining Cheddar. Crumble the bacon over the top and sprinkle with the scallions. Serve immediately.

Watch the recipe video here:

How to Make Trisha's Loaded Garlic Mashed Potatoes

Searching for a problem Trisha Yearwood's Loaded Garlic Mashed Potatoes can't solve ?

Posted by Food Network on Sunday, June 17, 2018

Main dish

Potato and Chorizo Enchiladas

Save Print
Potato and Chorizo Enchiladas
These Potato and Chorizo Enchiladas might become your new favorite ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Enchilada Sauce:
  • 2 tablespoons canola oil
  • 1 small onion, diced
  • 3 cloves garlic, chopped
  • 2 cups chicken stock
  • 2 tablespoons chili powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • One 6-ounce can tomato paste
  • Enchiladas:
  • 8 ounces fresh Mexican chorizo
  • ½ cup canola oil
  • 8 corn tortillas
  • ¾ cup frozen home fries or refrigerated diced potatoes
  • 2 cups shredded Mexican blend cheese
  • ¼ cup sour cream
  • 2 teaspoons hot sauce
  • Juice of ½ lime
  • 2 tablespoons chopped fresh cilantro
Instructions
  1. For the enchilada sauce: Heat the canola oil in a medium saucepot over medium heat. Add the onion and saute until softened, 5 to 6 minutes. Add the garlic and cook another 2 minutes. Transfer the onions and garlic to a blender. Add the stock, chili powder, salt, pepper and tomato paste and blend on high until smooth, about 30 seconds.
  2. For the enchiladas: Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up into small pieces with a wooden spoon, until cooked through, 6 to 8 minutes. Drain off the rendered fat. Let cool.
  3. Preheat the oven to 375 degrees F.
  4. Heat the canola oil in a small skillet over medium heat. Fry each tortilla until lightly crisp but still pliable, 10 to 15 seconds. Drain on a baking sheet lined with paper towels.
  5. In a large bowl, toss together the chorizo, home fries or potatoes and 1 cup of the cheese.
  6. Ladle about ¾ cup of the enchilada sauce into the bottom of a 9-by-13-inch baking dish. Place about ¼ cup of the chorizo mixture in the center of each tortilla and roll up. Arrange the filled tortillas in the baking dish seam-side down in a single row from end to end. Pour the remaining enchilada sauce over the top. Top with the remaining 1 cup cheese. Bake until the cheese is melted and bubbly, 15 to 20 minutes.
  7. While the enchiladas cook, combine the sour cream, hot sauce and lime juice in a small bowl.
  8. Drizzle the enchiladas with the sour cream mixture and garnish with the cilantro.

Watch the recipe video here:

How to Make Katie's Potato and Chorizo Enchiladas

These Potato and Chorizo Enchiladas might become your new favorite ?Catch Katie Lee on #TheKitchen > Saturdays at 11a|10c

Posted by Food Network on Monday, June 25, 2018

Main dish

Fried Chicken Salad Sandwiches

Save Print
Fried Chicken Salad Sandwiches
You haven't lived until you've tried these Fried Chicken Salad Sandwiches!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup mayonnaise
  • ½ cup buttermilk
  • ¼ cup whole-grain mustard
  • 1½ teaspoons dried Italian seasoning
  • ½ teaspoon cayenne
  • Juice of ½ lemon
  • 4 cups cold fried chicken, cut into large dice (5 to 8 pieces breasts and thighs)
  • ¼ cup chopped fresh parsley
  • 3 stalks celery, diced
  • 3 green onions, sliced
  • Kosher salt and freshly ground black pepper
  • 4 croissants, split
Instructions
  1. In a large bowl, whisk together the mayonnaise, buttermilk, mustard, Italian seasoning, cayenne and lemon juice. Add the chicken, parsley, celery and green onions, and toss to coat in the dressing. Season with salt and pepper. Let the chicken salad hang out for 30 minutes or so to allow the flavors to marry. Divide evenly among the croissants. Serve.

Watch the recipe video here:

How To Make Damaris' Fried Chicken Salad Sandwiches

You haven't lived until you've tried these Fried Chicken Salad Sandwiches!Chef Damaris Phillips judges an all-new #SummerCookOff > Sunday at 8|7c

Posted by Food Network on Sunday, August 19, 2018

Dessert

Cereal-Stuffed French Toast

Save Print
Cereal-Stuffed French Toast
Cereal-Crusted French Toast... and it's stuffed with berries and cream cheese! ??
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 loaf challah bread or any tall braided bread
  • 2½ cups tropical or fruity cereal, such as Fruity Pebbles, plus more for garnish
  • 8 ounces cream cheese, softened
  • 2 tablespoons chopped strawberries, plus more for garnish
  • 2 tablespoons chopped blueberries, plus more for garnish
  • 1 cup half-and-half
  • 1½ teaspoons pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • 2 large eggs, beaten
  • 4 tablespoons salted butter
  • Whipped cream, for serving
  • Maple syrup, for serving
Instructions
  1. Cut four 2-inch-thick slices of bread from the center of the loaf (save the rest for another use). Using a paring knife, make a small cut through the bottom of each slice of bread going horizontally to create a pocket for the filling.
  2. Pour the cereal into a large resealable plastic bag and seal. Using a rolling pin, crush the cereal into pieces; stop before it gets too fine. Pour 2 tablespoons of the crushed cereal into a bowl. Add the cream cheese and chopped strawberries and blueberries and mix.
  3. In a shallow baking dish, whisk together the half-and-half, vanilla, cinnamon and eggs.
  4. In a large skillet over medium-low heat, melt 1 tablespoon of the butter.
  5. Using a spoon, stuff a slice of bread with about 2 tablespoons of the filling. Close the opening and dip into the egg mixture to coat (about 5 seconds on each side). Transfer the bread to the bag filled with cereal and carefully coat each side.
  6. Cook the bread in the skillet until toasted on both sides, being careful not to burn it, 3 to 4 minutes per side. Transfer to a serving plate.
  7. Stuff, dip, coat and cook the remaining bread slices one at a time, adding an additional tablespoon of butter to the skillet when cooking each batch (see Cook's Note).
  8. Serve with whipped cream or maple syrup and garnish with berries and more cereal.

Watch the recipe video here:

How to Make Cereal-Crusted French Toast

Cereal-Crusted French Toast… and it's stuffed with berries and cream cheese! ??#LetsEat > Tomorrow at 9a|8c

Posted by Food Network on Saturday, August 25, 2018

Breakfast

Lemon and Garlic Roast Chicken

Save Print
Lemon and Garlic Roast Chicken
Lemon and Garlic Roast Chicken recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 (5 to 6-pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 4 lemons
  • 3 heads garlic, cut in ½ crosswise
  • 2 tablespoons butter, melted
  • ½ pound sliced bacon
  • 1 cup white wine
  • ½ cup chicken stock
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
  3. Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional ½ hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  4. Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
  5. Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

Watch the recipe video here:

How to Make Ina's Lemon and Garlic Roast Chicken

Recipe of the Day: Lemon + Garlic Roast Chicken ???Save the recipe: http://bit.ly/2rv7Xlm.

Posted by Food Network on Friday, September 14, 2018

Breakfast

Lemon Bars

Save Print
Lemon Bars
Lemon Bars are the EASIEST answer to the question: "What's for dessert?" ??
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Crust:
  • 2 sticks salted butter, cut into cubes, plus more for greasing the pan
  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon kosher salt
Filling:
  • 2 cups granulated sugar
  • ½ cup all-purpose flour
  • 6 large eggs
  • Zest and juice of 5 lemons
  • Powdered sugar, for sifting
Instructions
  1. Special equipment: 9 x 13 inch pan
  2. For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter and line with foil.
  3. Cut together the butter, flour, granulated sugar and salt. Press into the prepared pan and bake until golden, about 20 minutes.
  4. For the filling: Whisk together the granulated sugar, flour and eggs until smooth. Add the lemon zest and juice and mix until combined. Pour over the crust and bake until just set, about 20 minutes.
  5. Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

Watch the recipe video here:

The Pioneer Woman's Lemon Bars

Lemon Bars are the EASIEST answer to the question: "What's for dessert?" ??Get more recipes from the new season of The Pioneer Woman – Ree Drummond, today @ 10a|9c!

Posted by Food Network on Saturday, March 3, 2018

Lasagna

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

Save Print
Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce
Spinach and Mushroom Lasagna Roll-ups are exactly what you need to start this week off strong.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 16 cremini caps, cleaned with a damp towel and finely chopped in food processor
  • 1 small yellow-skinned onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons (2 turns around the pan) extra-virgin olive oil
  • One 10-ounce package frozen chopped spinach, defrosted and squeezed dry
  • Salt and pepper
  • ¼ teaspoon ground nutmeg or the equivalent of freshly grated
  • 2 cups part skim ricotta
  • 8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)
  • 1 cup fat free chicken broth
  • 8 ounces Gorgonzola, crumbled
  • ½ cup (3 turns around the pan) heavy cream
  • 1 to 1½ cups shredded mozzarella
Serving Suggestions:
  • Steamed Asparagus Tips, recipe follows
  • Broiled Tomatoes, recipe follows
Steamed Asparagus Tips:
  • 2 small or 1 large bundle asparagus
Broiled Tomatoes:
  • 4 vine-ripe tomatoes
  • Extra-virgin olive oil
  • Salt and pepper
Instructions
Serving Suggestions:
  1. In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
  2. Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet.
  3. Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes.
  4. Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow flameproof casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with Steamed Asparagus and Broiled Tomatoes.
Steamed Asparagus Tips:
  1. While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.
Broiled Tomatoes:
  1. Split 4 vine-ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.
  2. Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

Watch the recipe video here:

How To Make Rachael's Spinach & Mushroom Lasagna Roll-ups

Spinach and Mushroom Lasagna Roll-ups are exactly what you need to start this week off strong.

Posted by Food Network on Tuesday, March 6, 2018

Breakfast

Roasted Garlic and Four-Cheese Pull-Apart Bread

Save Print
Roasted Garlic and Four-Cheese Pull-Apart Bread
Recipe of the Day: The Pioneer Woman - Ree Drummond's Roasted Garlic + Four-Cheese Pull-Apart Bread ??
Author:
Cuisine: American
Recipe type: Breakfast
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

Recipe of the Day: The Pioneer Woman – Ree Drummond's Roasted Garlic + Four-Cheese Pull-Apart Bread ?? Save the recipe: https://foodtv.com/2PjmOsA

Posted by Food Network on Sunday, September 9, 2018

Main dish

Southern Shrimp Boil

Save Print
Southern Shrimp Boil
Serve your Southern Shrimp Boil with crusty bread to soak up the dynamite flavor. ? (via Guy Fieri)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons vegetable oil
  • 10 ounces andouille sausage, cut into 1-inch rounds
  • 1½ cups cipollini onions, peeled, halved
  • 1 pound baby artichokes (about 8 small), trimmed and halved
  • 1 jalapeno, diced
  • 3 quarts water
  • 1 pound small red potatoes
  • 3 tablespoons shrimp boil spice (recommended: Old Bay)
  • 1 tablespoon kosher salt
  • 3 bay leaves
  • 1 teaspoon hot sauce
  • 1 teaspoon ground black pepper
  • 2 ears of corn (about 1 pound), cut into thirds
  • 1 pound (16/20 count) shell-on shrimp, deveined
  • 3 green onions, sliced for garnish
  • Garlic bread, recipe follows
Garlic Bread:
  • 2 sticks butter, softened
  • 2 cloves garlic, minced
  • 1 scallion, minced
  • 1 tablespoon Parmesan
  • 1 tablespoon finely chopped parsley leaves
  • Hot sauce, to taste
  • Salt and freshly cracked black pepper
  • 1 French baguette
Instructions
  1. In a small stock pot, heat oil over medium heat. Saute sausage, onions and artichokes until lightly colored, about 5 minutes. Add jalapeno, water, potatoes, shrimp boil spice, salt, bay leaves, hot sauce and black pepper. Cover pot and bring to a boil. Reduce heat add corn and cover. Cook until corn is tender, about 10 minutes. Add shrimp and cook until pink and firm, about 5 minutes. Strain the boil through a colander. Plate immediately on a large serving dish. Garnish with sliced green onions or your favorite fresh herb. Serve with Garlic Bread.
Garlic Bread:
  1. In a small bowl, mix butter together with garlic, scallion, Parmesan, parsley, hot sauce and salt and pepper, to taste. Preheat broiler with rack 4 inches from heat. Slice baguette horizontally. Spread butter on both halves. Place on a sheet pan and toast under the broiler, about 2 minutes.

Watch the recipe video here:

How to Make Guy's Southern Shrimp Boil

Serve your Southern Shrimp Boil with crusty bread to soak up the dynamite flavor. ? (via Guy Fieri)

Posted by Food Network on Friday, March 23, 2018

Main dish

Ain’t No Thing Butta Chicken Wing

Save Print
Ain't No Thing Butta Chicken Wing
Ain't No Thing Butta Chicken Wing recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Wings:
  • 1 tablespoon granulated garlic
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dry mustard
  • 1 tablespoon freshly cracked black pepper
  • ½ teaspoon white pepper
  • 2 teaspoons ground cumin
  • 4 pounds chicken wings, sectioned into wings and drumettes
Sauce:
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 jalapeno, minced
  • 2 tablespoons reserved spice mixture, from above
  • 1 (12-ounce) bottle hot pepper sauce (recommended: Crystal hot sauce)
  • 4 tablespoons butter
  • 1 tablespoon white vinegar
  • 1 tablespoon lime juice
Instructions
  1. In a medium bowl, combine all of the spices. Remove and reserve 2 tablespoons of the mixture. Rinse the wings and pat dry. Add the wings to bowl with the spice mixture and stir to coat well. Loosely cover and refrigerate for 1 to 2 hours.
  2. Preheat the grill to medium-high heat with direct and indirect heat or preheat the oven to 375 degrees F.
  3. For the grill: Cook the wings over direct heat until they are good and crispy, about 15 to 25 minutes. Turn them over and put them on indirect heat, turning frequently, as needed.
  4. Oven method: Line a baking sheet with a nonstick wire rack. Arrange the wings on the rack and bake them for 45 to 55 minutes, turning halfway through.
  5. While the wings are grilling, in a medium saucepan over medium-high heat, add the olive oil, garlic and jalapeno. Saute for 1 minute, stirring constantly. Add the reserved 2 tablespoons of the spice mixture and 12 ounces of hot sauce. Bring to a simmer, add the butter, vinegar and lime juice. Hold warm until ready to serve.
  6. When ready to serve, add the wings to a large serving bowl, pour in the sauce and toss.

Watch the recipe video here:

Guy's Chicken Wings

These spicy, crispy wings will be a hit at your next party!Guy Fieri hosts Part 2 of the #GroceryGames DDD tournament > tonight at 9|8c

Posted by Food Network on Sunday, March 25, 2018