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Main dish

Fried Chicken Salad Sandwiches

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Fried Chicken Salad Sandwiches
We don't want to say Chef Damaris Phillips' Fried Chicken Salad Sandwiches are the best of its kind... but they're pretty darn close ??
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

We don't want to say Chef Damaris Phillips' Fried Chicken Salad Sandwiches are the best of its kind… but they're pretty darn close ??

Posted by Food Network on Monday, March 26, 2018

Dessert

Tiramisu Icebox Torta

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Tiramisu Icebox Torta
Christmas Wishlist: Giada De Laurentiis' Tiramisu Icebox Torta ✨
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup bittersweet chocolate chips
  • 2 teaspoons instant espresso powder
  • 1 pint (2 cups) heavy cream, chilled
  • 8 ounces (about 1 cup) mascarpone, chilled
  • ⅓ cup sugar
  • 2 tablespoons sweet Marsala wine
  • ¼ teaspoon kosher salt
  • 55 chocolate wafer cookies (about 1½ nine-ounce boxes)
  • Unsweetened cocoa powder, for dusting
Instructions
  1. Special equipment: a 9-inch springform pan
  2. Combine the chocolate chips and espresso powder in a medium bowl. Place the bowl over a snug-fitting saucepan with 2 inches of simmering water. Cook, stirring often with a rubber spatula, until the chocolate is just melted. Remove from the heat and let cool slightly.
  3. In a large bowl, combine the cream, mascarpone, sugar, Marsala and salt. Using a hand-held mixer, beat on high speed until medium-soft peaks form, about 8 minutes. Remove one-third of the whipped cream to the bowl with the cooled chocolate and quickly fold it in with a rubber spatula until fully combined.
  4. Line the bottom of a 9-inch springform pan with 11 wafer cookies. Spoon one-third of the white cream over the cookies and spread evenly with an offset spatula. Arrange another layer of cookies, followed by half of the chocolate cream. Repeat the layers. Finish the cake with a final layer of cookies, followed by the remaining white cream -- there will be five layers of cookies, three of white cream and two of chocolate cream. Cover the cake and refrigerate for at least 6 hours or overnight. Serve with a dusting of cocoa powder.

Watch the recipe video here:

How To Make Giada's Tiramisu Icebox Torta

Christmas Wishlist: Giada De Laurentiis' Tiramisu Icebox Torta ✨

Posted by Food Network on Saturday, December 23, 2017

Main dish

Chile Relleno Casserole

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Chile Relleno Casserole
Love chile rellenos but can't be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 poblano peppers
  • 8 Colby Jack cheese sticks (1 ounce each) or 8 ounces Colby Jack cheese, cut into 1-inch pieces
  • One 10-ounce can enchilada sauce
  • 8 large eggs
  • 1 cup grated Cheddar
  • 1 cup whole milk
  • 3 tablespoons all-purpose flour
  • ½ teaspoon baking powder
Instructions
  1. Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
  2. Preheat the oven to 350 degrees F.
  3. Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
  4. Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
  5. Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.

Watch the recipe video here:

How to Make Chile Relleno Casserole

Chile Rellenos lovers – this gooey casserole delivers on all the classic flavors without all the effort!

Posted by Food Network on Tuesday, December 26, 2017

Dessert

Lemon and Raspberry Pound Cake

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Lemon and Raspberry Pound Cake
That time Valerie Bertinelli combined cheesecake and cherry pie to make one EPIC dessert ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Pie Dough:
  • 1⅓ cups all-purpose flour, plus more for dusting
  • 1 cup almond flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fine salt
  • 1½ sticks cold unsalted butter, diced, plus more for the pan
  • 4 tablespoons ice water, plus more if needed
Cheesecake Filling:
  • 16 ounces cream cheese, softened at room temperature
  • ⅔ cup granulated sugar
  • 2 large eggs, lightly beaten
  • ½ large lemon, zested and juiced
Cherry Compote:
  • 2 pounds pitted fresh or thawed frozen cherries, with juices
  • ¼ cup granulated sugar
  • 1 vanilla bean, split
  • ½ medium lemon, zested and juiced
Whipped Cream:
  • 1 cup heavy cream
  • 1 tablespoon confectioners' sugar
  • ½ teaspoon lemon zest
  • ½ cup sliced almonds
Instructions
  1. Special equipment: a 12-by-1-inch pizza or tart pan with a removable bottom
For the pie dough:
  1. Into the bowl of a food processor, add the all-purpose flour, almond flour, granulated sugar, cinnamon and salt. Pulse to combine. Add the butter and pulse until the dough becomes crumbly. Add the ice water 1 tablespoon at a time and pulse after each addition until the dough holds together but isn't wet. (Add additional tablespoons of water as needed.) Turn the dough out onto a floured work surface and form into a disk. Wrap in plastic and refrigerate for 30 minutes.
  2. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour a 12-by-1-inch pizza or tart pan with a removable bottom.
  3. Remove the dough from the refrigerator. Flour a rolling pin and work surface. Roll the pie dough, starting from the center and working outward, into a 14-inch circle, about ¼ inch thick. Lay the dough in the prepared pan and press it into the bottom and sides. Fold the excess dough inward and crimp. Dock the dough with a fork.
  4. Put a piece of parchment paper on top of the dough and weigh it down with pie weights, a butter knife or dried beans. Blind-bake on the center rack of the oven until the crust is pale golden and just firm, about 20 minutes. Set aside to cool.
For the cheesecake filling:
  1. In a medium mixing bowl, whisk together the cream cheese, granulated sugar, eggs and lemon zest and juice. Pour into the cooled pie crust and spread evenly with an offset spatula.
  2. Bake until the cheesecake is set and the middle barely jiggles, 50 to 60 minutes. Set aside to cool.
For the cherry compote:
  1. Combine the cherries with their juices, granulated sugar, vanilla bean and lemon zest and juice in a medium saucepan over medium heat. Cook until the compote is thickened and syrupy, about 20 minutes. Let cool to room temperature, about 20 minutes.
  2. Pour the compote over the cooled cheesecake filling, and spread evenly over the top.
For the whipped cream:
  1. In a large mixing bowl using a hand mixer or whisk, or in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, confectioners' sugar and lemon zest until medium to firm peaks form.
  2. In a medium skillet over medium heat, toast the almonds, stirring frequently, until golden brown, about 5 minutes. Set aside to cool.
  3. To serve the cheesecake pizza pie, top each slice with whipped cream and toasted almonds. Enjoy!

Watch the recipe video here:

How To Make Valerie's Cherry Cheesecake Pie

That time Valerie Bertinelli combined cheesecake and cherry pie to make one EPIC dessert ?

Posted by Food Network on Monday, January 1, 2018

Dessert

Lemon and Raspberry Pound Cake

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Lemon and Raspberry Pound Cake
Lemon and Raspberry Pound Cake is the perfect treat to make for someone you love ? (via The Pioneer Woman - Ree Drummond)
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake:
  • One 6-ounce container fresh raspberries
  • 1½ cups granulated sugar
  • 1½ sticks (12 tablespoons) unsalted butter, plus more for buttering the pan
  • 3 large eggs
  • 1½ cups all-purpose flour, plus more for flouring the pan
  • ½ cup lemonade
  • ¼ teaspoon kosher salt
  • 1 tablespoon lemon zest
Glaze:
  • 1 cup powdered sugar, sifted
  • 1 tablespoon lemon zest, left out to dry for 30 minutes, plus juice of ½ lemon
  • Pinch kosher salt
Instructions
For the cake:
  1. Preheat the oven to 325 degrees F. Put the raspberries in a bowl and set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Turn the mixer to low and gradually add all but 2 tablespoons of the flour (reserve the 2 tablespoons for the raspberries). Add the lemonade and salt and mix until combined. Add the lemon zest and mix. Scrape the bowl.
  3. Toss the remaining 2 tablespoons flour with the raspberries in the bowl; this will stop them from sinking. Fold the raspberries into the batter with a spatula.
  4. Butter and flour a 9-by-5-inch loaf pan. Pour the batter into the loaf pan and even out the surface. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Let the cake sit in the pan for 30 minutes, then carefully turn it out onto a cooling rack set over a baking sheet to cool.
For the glaze:
  1. Combine the powdered sugar, lemon zest and juice, salt and 2 tablespoons water in a bowl. Gently whisk until thick but pourable, adding a little more water if needed. Drizzle the glaze over the cake and let set.

Watch the recipe video here:

How To Make Ree's Lemon and Raspberry Pound Cake

Lemon and Raspberry Pound Cake is the perfect treat to make for someone you love ? (via The Pioneer Woman – Ree Drummond)

Posted by Food Network on Tuesday, January 2, 2018

Main dish

Shrimp and Sausage Cioppino

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Shrimp and Sausage Cioppino
Giada De Laurentiis' one pot Shrimp and Sausage dinner is about to become a new family favorite.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup extra-virgin olive oil
  • 1 large fennel bulb, trimmed and chopped into ½-inch pieces
  • 4 cloves garlic, peeled and smashed
  • 1 large or 2 small shallots, chopped
  • ½ teaspoon kosher salt, plus ½ teaspoon
  • ¼ teaspoon freshly ground black pepper, plus ¼ teaspoon
  • 1 pound spicy Italian turkey sausage links, casings removed
  • 2 cups white wine, such as Pinot Grigio
  • ¼ cup tomato paste
  • 3 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 pound large shrimp, peeled and deveined
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 cup fresh basil leaves, chopped
  • 1 tablespoon chopped fresh thyme leaves
  • Serving suggestion: crusty sourdough bread.
Instructions
  1. In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into ½-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
  2. Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.

Watch the recipe video here:

How To Make Giada's Shrimp and Sausage Cioppino

Giada De Laurentiis' one pot Shrimp and Sausage dinner is about to become a new family favorite.

Posted by Food Network on Wednesday, January 3, 2018

Breakfast

Chocolate Peanut Butter Pie

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Chocolate Peanut Butter Pie
Happy birthday, Ree! Hope you are celebrating with Chocolate Peanut Butter Pie ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Crust:
  • 25 whole chocolate sandwich cookies, such as Oreos
  • 4 tablespoons butter, melted
Filling:
  • 1 cup creamy peanut butter
  • One 8-ounce package cream cheese, softened
  • 1¼ cups powdered sugar
  • One 8-ounce package whipped topping, such as Cool Whip, thawed
Instructions
For the crust:
  1. Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
For the filling:
  1. Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
  2. Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Watch the recipe video here:

How To Make Ree's Chocolate Peanut Butter Pie

Happy birthday, Ree! Hope you are celebrating with Chocolate Peanut Butter Pie ?Save the recipe: https://foodtv.com/2Gcxh9y

Posted by Food Network on Saturday, January 6, 2018

Breakfast

Eggplant Parmesan Meatloaf

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Eggplant Parmesan Meatloaf
Eggplant Parm, meet Meatloaf. Meatloaf, meet Eggplant Parm.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Meatloaf:
  • 2 pounds ground beef
  • ⅔ cup chopped fresh basil
  • ⅔ cup finely grated Parmesan
  • ⅔ cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
  • ⅓ cup panko breadcrumbs
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 large cloves garlic, minced
  • 2 large eggs, at room temperature
  • 1 small onion, finely chopped
  • Eggplant:
  • ¼ cup extra-virgin olive oil
  • 1 medium eggplant, trimmed and cut into six to eight ½-inch-thick slices
  • ¼ teaspoon kosher salt
  • ¼ teaspoon finely ground black pepper
  • ⅓ to ¾ cup of jarred tomato-basil sauce, such as Giada De Laurentiis for Target, plus extra for serving
  • ½ cup coarsely grated whole milk mozzarella
Instructions
  1. Preheat the oven to 375 degrees F.
  2. For the meatloaf: In a large bowl, mix together the ground beef, basil, Parmesan, tomato-basil sauce, breadcrumbs, salt, pepper, garlic, eggs and onions until combined. Press the mixture onto the bottom of a nonstick baking sheet. Bake until cooked through or when an instant read thermometer registers 160 degrees F when inserted into the meatloaf, 20 to 25 minutes.
  3. For the eggplant: In a large skillet, heat the oil over medium-high heat. In batches, add the eggplant slices and cook until lightly browned, 2 to 3 minutes. Turn the slices over and season with the salt and pepper. Cook for 2 to 3 minutes longer.
  4. Arrange the eggplant slices on top of the meatloaf in a single layer. Spoon 1 to 1½ tablespoons of the tomato-basil sauce into the center of each eggplant slice. Top with the mozzarella and bake until the cheese is just melted, an additional 5 minutes.
  5. Cut into 6 to 8 squares and serve with additional tomato-basil sauce.

Watch the recipe video here:

Giada's Eggplant Parmesan Meatloaf

Eggplant Parm, meet Meatloaf. Meatloaf, meet Eggplant Parm. See more of Giada De Laurentiis's top recipes on #GiadaEntertains, today @ 11a|10c!

Posted by Food Network on Sunday, January 7, 2018

Main dish

Reuben Garbage Bread

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Reuben Garbage Bread
All the flavors of the iconic deli sandwich rolled up into pizza dough studded with caraway seeds. Brushing the bread with a baking soda wash gives it that deep golden brown soft pretzel look-- a new alternative to brushing with butter or egg wash.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup mayonnaise
  • ¼ cup ketchup
  • 2 tablespoons prepared horseradish, drained
  • ½ teaspoon onion powder
  • ½ teaspoon Worcestershire sauce
  • Hot sauce, for the sauce
  • Kosher salt
  • 1 teaspoon baking soda
  • 2 cups sauerkraut, drained well
  • All-purpose flour, for dusting
  • 2 teaspoons caraway seeds
  • 1½ pounds store-bought pizza dough, at room temperature (see Cook's Note)
  • 1 pound thinly sliced pastrami
  • 8 ounces thinly sliced Swiss cheese, quartered
Instructions
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  2. Whisk together the mayonnaise, ketchup, horseradish, onion powder, Worcestershire sauce, hot sauce and a pinch of salt in a small bowl. Season with additional salt if needed. Set aside
  3. Stir the baking soda into ⅓ cup of super-hot tap water until dissolved. Set aside.
  4. Put the sauerkraut into a large kitchen towel and wring it out over the kitchen sink to remove any excess liquid. Set aside.
  5. Sprinkle the dough all over with the caraway seeds then roll into a 20-by-14-inch rectangle on a lightly floured work surface. Some of the caraway seeds will fall away from the dough, but a lot of the seeds should work in as you roll it out. Arrange the pastrami evenly on one half of the dough, starting on the shorter end and leaving a 1-inch border on the sides. Spread half the sauce over the pastrami. Separate the cheese pieces and shingle them over the sauce. Scatter the sauerkraut on top. Working from the short side, tightly roll up the dough into a log, jelly roll-style. Pinch the open ends together to seal, then tuck them underneath the log.
  6. Transfer the log, seam side-down, onto the prepared baking sheet and brush all over with the baking soda wash (you will not use all the wash). Bake, rotating the pan halfway through, until the bread is deep golden brown, 40 to 50 minutes.
  7. Let the bread cool for 10 minutes. Slice into 8 pieces and serve warm with the remaining sauce.

Watch the recipe video here:

How to Make Reuben Garbage Bread

All the flavors of a classic deli Reuben are rolled up into this mouthwatering garbage bread!

Posted by Food Network on Sunday, January 7, 2018

Breakfast

Fried Mozzarella

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Fried Mozzarella
Fried Mozzarella recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 packaged egg roll wrappers
  • 12 pieces string cheese
  • Vegetable oil, for frying
  • 1 cup store-bought marinara sauce
Instructions
  1. Remove the egg roll wrappers from the package and cover them with a damp paper towel. This will keep the wrappers from drying out. Have a small glass of water ready for sealing the wrappers.
  2. Place one egg roll wrapper on a cutting board. With damp fingers, moisten the outer edges of the wrapper. Place a piece of string cheese diagonally on one corner of the wrapper. Roll the cheese inside the wrapper to the halfway point and then fold the edges over the ends of cheese. Continue rolling, making sure the last corner seals. Place on a sheet pan, cover with a damp paper towel and repeat with the remaining cheese sticks.
  3. Heat 1 inch of oil in a large skillet over medium heat.
  4. While the oil is heating, warm the marinara in a saucepan over medium heat until warmed through. Place in a small serving bowl.
  5. Fry the egg rolls until golden and crisp, about 1½ minutes, turning regularly. Remove to a paper-towel-lined plate to drain excess oil.
  6. Serve alongside the marinara.

Watch the recipe video here:

How to Make Ree's Fried Mozzarella

The secret to Ree's easy Fried Mozzarella? String cheese!See more from The Pioneer Woman – Ree Drummond, Saturdays at 10a|9c.

Posted by Food Network on Saturday, September 1, 2018