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Main dish

Orecchiette with Asparagus and Peas

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Orecchiette with Asparagus and Peas
Orecchiette with Asparagus and Peas recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 teaspoon kosher salt, plus more for the pasta water
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 4 cloves garlic, thinly sliced
  • 1 large bunch medium-thick asparagus (about 1 pound), peeled and cut into 1-inch pieces
  • 1 pound orecchiette
  • One 10-ounce box frozen peas, thawed, or fresh shelled peas
  • 1 bunch scallions, white and green parts, chopped (about 1 cup)
  • ¼ cup chopped fresh Italian parsley
  • 1 cup grated Grana Padano cheese
  • Pea tendrils, for garnish
Instructions
  1. Bring a large pot of salted water to boil for the pasta. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic and let it sizzle a minute. Add the asparagus and toss to coat in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes (add a splash of pasta water if the garlic is in danger of burning). Cover with a lid.
  2. Uncover the asparagus, and at the same time add the orecchiette to the pasta water. Add the peas to the asparagus and season with the salt. Toss to combine and cook 2 to 3 minutes. Add the scallions, stir, and add 1½ cups of pasta water. Bring to a boil and cook until reduced by about half, 3 to 4 minutes.
  3. When the pasta is al dente, remove with a spider directly to the sauce. Add the parsley, drizzle with some olive oil, and toss to coat the pasta in the sauce, adding a little pasta water if it seems dry. Remove the skillet from the heat, sprinkle with the grated cheese, toss, garnish with pea tendrils and serve.

Watch the recipe video here:

How to Make Orecchiette with Asparagus and Peas

If you're not making Orecchiette with Asparagus and Peas this summer, you're doing it wrong! (via Lidia Bastianich)Get more recipes from #TheKitchen > Saturdays at 11a|10c.

Posted by Food Network on Wednesday, June 13, 2018

Dessert

No-Churn Blueberry-Cheesecake Ice Cream

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No-Churn Blueberry-Cheesecake Ice Cream
What We're Loving: No-Churn Blueberry Cheesecake Ice Cream
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • For the cheesecake bites:
  • ⅔ cup graham cracker crumbs (from 4 sheets)
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons sugar
  • 2 ounces cream cheese, at room temperature
  • 2 tablespoons heavy cream
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon pure vanilla extract
  • For the blueberry sauce:
  • 3 cups fresh blueberries (about 1½ pints)
  • ½ cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • For the ice cream:
  • 2 cups heavy cream
  • 6 ounces cream cheese, at room temperature
  • ⅔ cup sour cream
  • ⅔ cup sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon finely grated lemon zest
  • Pinch of salt
Instructions
  1. Make the cheesecake bites: Toss the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Divide between two 1½-cup bowls or ramekins; press into the bottoms and up the sides. Put the cream cheese in the medium bowl (no need to wipe clean); stir with a spatula. Add the heavy cream, lemon juice, vanilla and remaining 2 tablespoons sugar; mix until smooth. Spoon into the prepared bowls, cover and freeze until firm, about 2 hours. Remove the bowls from the freezer and run a knife around the cheesecakes; turn out onto a cutting board and roughly chop. Cover and keep frozen until ready to use.
  2. Meanwhile, make the blueberry sauce: Combine the blueberries, sugar, cornstarch, lemon juice and 1 cup water in a medium saucepan; bring to a simmer, stirring occasionally. Cook, stirring occasionally, gently squashing the berries as they soften, until the mixture is thick and shiny, about 30 minutes. (You should have about 1⅔ cups of sauce; cook slightly longer to reduce if necessary.) Transfer to a small bowl and refrigerate until cold.
  3. Make the ice cream: Put the heavy cream, cream cheese, sour cream, sugar, vanilla, lemon zest and salt in a food processor; process until very thick and fluffy. Layer the ice cream mixture, blueberry sauce and cheesecake bites in a shallow 2-quart baking dish. Cover with plastic wrap, pressing against the surface; freeze at least 3 hours. Let sit at room temperature 20 minutes before scooping.

Watch the recipe video here:

How to Make No-Churn Blueberry Cheesecake Ice Cream

What We're Loving: No-Churn Blueberry Cheesecake Ice Cream

Posted by Food Network on Tuesday, July 3, 2018

Dessert

Cinnamon Sugar Mini Pancake Muffins

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Cinnamon Sugar Mini Pancake Muffins
Cinnamon Sugar Mini Pancake Muffins recipe.
Author:
Cuisine: American
Recipe type: Desert
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, Thursdays @ 10|9c!

Posted by Food Network on Thursday, July 5, 2018

Dessert

S’mores Cups

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S'mores Cups
S'mores Cups recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup marshmallow creme
  • ½ cup plus 2 tablespoons chilled heavy cream
  • 1 cup crushed graham crackers, plus 1 graham cracker sheet, broken into rectangles, for garnish
  • 1½ cups chocolate pudding
  • 4 jumbo marshmallows
  • 4 rectangles from a 1.55-ounce chocolate bar
Instructions
  1. Special equipment: four 9-ounce plastic tumbler cups; 4 skewers
  2. Put the marshmallow creme and 2 tablespoons of the heavy cream in a large chilled bowl. Use a hand mixer to beat until the creme is loosened, smooth and shiny. Add the remaining ½ cup heavy cream to the bowl and whip to medium peaks, starting on low and then changing to medium speed.
  3. Put 2 tablespoons of crushed graham crackers in the bottom of each of four 9-ounce plastic tumbler cups. Top with 3 tablespoons marshmallow whipped cream, then 3 tablespoons chocolate pudding. Repeat so you have another layer of each ingredient. Refrigerate until ready to serve.
  4. When ready to serve, place the marshmallows onto skewers. Toast the marshmallows over a hot grill (or on the stove top).
  5. Place a toasted marshmallow on top of each s'mores cup. Garnish each with a piece of chocolate bar and graham cracker.

Watch the recipe video here:

How to Make S'mores Cups

Take your love for s'mores and turn it into PUDDING CUPS ?Get more recipes on #TheKitchen > Saturdays at 11a|10c

Posted by Food Network on Sunday, July 22, 2018

Dessert

Lemon Love Cake

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Lemon Love Cake
Recipe of the Day: Valerie Bertinelli's Lemon Love Cake ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Unsalted butter, for greasing
  • All-purpose flour, for dusting
  • One 16.5-ounce package lemon cake mix
  • 1 lemon, zested and juiced
  • One 32-ounce container part-skim ricotta
  • Two 8-ounce containers mascarpone
  • 4 large eggs
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • One 3.4-ounce package lemon instant pudding mix, such as Jell-O
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
  2. Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
  3. Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
  4. Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
  5. Meanwhile, beat the remaining 12 ounces mascarpone 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.

Watch the recipe video here:

How To Make Valerie's Lemon Love Cake

Recipe of the Day: Valerie Bertinelli's Lemon Love Cake ?

Posted by Food Network on Sunday, September 24, 2017

Dessert

Salted Caramel Ice Cream Cone Cake

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Salted Caramel Ice Cream Cone Cake
Salted Caramel Ice Cream Cone Cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Unsalted butter, softened, for the pan
  • 14 pizzelle (thin Italian waffle cookies) or thin butter cookies
  • ¾ cup chocolate fudge sauce
  • 1 quart vanilla-caramel swirl ice cream, slightly softened
  • 1 quart chocolate ice cream, slightly softened
  • ½ cup dulce de leche or caramel sauce
  • ½ teaspoon flaky sea salt
  • 5 sugar cones
  • ¼ cup toffee bits
Instructions
  1. Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake. Cover the bottom of the pan with half of the pizzelle cookies, breaking them into smaller pieces as needed to cover the surface. Spread ¼ cup fudge sauce over the cookies. Pack about half of the vanilla-caramel and chocolate ice cream into the pan, alternating scoops of each flavor, until the bottom is covered. Drizzle with ¼ cup dulce de leche and sprinkle with ¼ teaspoon sea salt. Top with the remaining pizzelle cookies, pressing gently to pack in the ice cream and create an even surface. Spread ¼ cup fudge sauce over the pizzelle cookies. Top with scoops of the remaining vanilla-caramel and chocolate ice cream. Drizzle with the remaining ¼ cup each dulce de leche and fudge sauce and sprinkle with the remaining ¼ teaspoon sea salt. Arrange the ice cream cones, point-side up, on top. Freeze until firm, at least 6 hours or overnight. Remove the side of the springform pan and the parchment. Press the toffee bits into the side of the cake. Serve immediately or freeze for up to 2 days.

Watch the recipe video here:

How To Make Salted Caramel Ice Cream Cone Cake

Recipe of the Day: Salted Caramel Ice Cream Cone Cake ?? Save the recipe: http://bit.ly/2MPfNiA.

Posted by Food Network on Sunday, August 19, 2018

Main dish

Cheesy Bacon-Tater Tot Pie

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Cheesy Bacon-Tater Tot Pie
Recipe of the Day: Cheesy Bacon-Tater Tot Pie
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound (about 3 cups) frozen Tater Tots
  • Nonstick cooking spray
  • 4 slices bacon
  • 1 cup shredded cheddar cheese (about 4 ounces)
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoons Sriracha
  • Chopped fresh chives, for topping
Instructions
  1. Bake the Tater Tots as the label directs. Reduce the oven temperature to 400 degrees F and lightly coat a 9-inch pie plate with cooking spray.
  2. Cook the bacon in a medium skillet over medium-low heat, turning once, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
  3. Lightly press the Tater Tots into the prepared dish. Top with the cheese and bacon. Bake until the cheese melts, about 5 minutes.
  4. Meanwhile, combine the sour cream and mayonnaise with the Sriracha. Drizzle the pie with the spicy mayonnaise and sprinkle with chives.

Watch the recipe video here:

How To Make Cheesy Bacon Tater-Tot Pie

Recipe of the Day: Cheesy Bacon-Tater Tot Pie

Posted by Food Network on Saturday, September 30, 2017

Main dish

Salisbury Steak

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Salisbury Steak
Recipe of the Day: The Pioneer Woman - Ree Drummond's 5-Star Salisbury Steak
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Meat Mixture:
  • 1½ pounds lean ground beef
  • ½ cup seasoned breadcrumbs
  • 1 tablespoon ketchup
  • 2 teaspoons dry mustard
  • 4 dashes Worcestershire sauce
  • 1 cube beef bouillon, crumbled (or powdered beef base)
  • Salt and pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Gravy:
  • 1 whole onion, halved and thinly sliced (or diced if you prefer)
  • 2 cups beef broth, more if needed for thinning
  • 1 tablespoon ketchup
  • 1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional
  • 4 dashes Worcestershire
  • 1 teaspoon cornstarch, optional
  • Salt and pepper
Instructions
  1. For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.
  2. Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
  3. For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
  4. Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

Watch the recipe video here:

How To Make Ree's 5-Star Salisbury Steak

Recipe of the Day: The Pioneer Woman – Ree Drummond's 5-Star Salisbury SteakSave this recipe: http://bit.ly/2ykzdsl.

Posted by Food Network on Wednesday, November 8, 2017

Dessert

Macaroni and Cheese Pancakes

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Macaroni and Cheese Pancakes
Leftover macaroni and cheese just found a new home in sweet-and-savory pancakes. Make them for breakfast or dinner, and remember the addictive sweet heat of the hot sauce-maple syrup -- it's also great on waffles and fried chicken.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 stick (8 tablespoons) unsalted butter, plus more for serving
  • ⅓ cup pure maple syrup
  • ¼ cup buffalo-style hot sauce, such as Frank's Red Hot
  • Kosher salt
  • 2 cups prepared macaroni and cheese, cold or at room temperature
  • 2½ cups prepared pancake batter
  • 1½ cups shredded sharp Cheddar
Instructions
  1. Melt 4 tablespoons of the butter in a small saucepan over medium heat. Turn off the heat and whisk in the maple syrup and hot sauce. Season with salt. Cover to keep warm.
  2. Gently stir the macaroni and cheese into the pancake batter. Heat a large nonstick skillet over medium heat. Add 1 tablespoon of the butter and swirl to coat.
  3. Scoop 3 pancakes into the pan, about ⅓ cup each. Use the back of a spoon to lightly spread out the batter, making sure that there is enough space around each pancake so they do not touch. Sprinkle 2 tablespoons of Cheddar on top of each pancake, using the back of a spoon to lightly press into the batter. Cook until there are a few bubbles around the edges of the pancakes and the undersides are lightly browned, about 3 minutes. Flip the pancakes and cook until the cheese is completely melted and lightly browned, about 2 minutes more.
  4. Carefully wipe out the skillet and repeat the process with the remaining pancake batter and Cheddar, adding 1 tablespoon butter to the skillet for each new batch.
  5. Serve the pancakes in stacks of 3 topped with the remaining butter and hot sauce-maple syrup mixture.

Watch the recipe video here:

How to Make Mac and Cheese Pancakes

Recipe of the Day: Mac and Cheese PancakesSave this recipe: http://bit.ly/2CeK1ad.

Posted by Food Network on Sunday, January 7, 2018

Main dish

Sheet Pan Shrimp Scampi

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Sheet Pan Shrimp Scampi
When you want to make a knockout dinner without dirtying a bunch of pans, this is it. The whole meal--veggies, garlicky shrimp and crusty French bread--comes together on a single sheet pan, so all you have to do is set the table and pour the wine.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium summer squash, sliced on the diagonal into 1-inch slices
  • 1 medium zucchini, sliced on the diagonal into 1-inch slices
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • ¼ teaspoon crushed red pepper flakes
  • 2 cloves garlic, grated
  • Zest of 1 lemon, plus lemon wedges, for serving
  • ½ loaf French bread, split horizontally, then halved crosswise
  • ¼ cup grated Parmesan
  • 1½ pounds peeled and deveined shrimp, tails removed
  • ¼ cup fresh parsley leaves, chopped
Instructions
  1. Preheat the oven to 450 degrees F. Put the squash and zucchini on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until golden, about 15 minutes.
  2. Meanwhile, combine the butter, red pepper flakes, garlic, lemon zest, 2 tablespoons olive oil, ½ teaspoon salt and a couple of grinds of pepper in a large microwave-safe bowl and microwave until the butter is melted, about 1 minute. Drizzle the bread evenly with 2 tablespoons of the butter mixture and sprinkle with the cheese; set aside. Toss the shrimp with the remaining butter mixture.
  3. After the squash and zucchini have roasted for 15 minutes, remove the baking sheet and flip the vegetables, moving them to the center third of the baking sheet. Put the bread on one outer third of the baking sheet and the shrimp on the other. Slide the vegetables closer to the bread so that the shrimp is in a single, even layer. (This is to ensure even cooking.) Return to the oven and cook until the shrimp are cooked through and the bread is golden, 10 to 12 minutes.
  4. Sprinkle with parsley and serve with lemon wedges.

Watch the recipe video here:

How to Make Sheet Pan Shrimp Scampi

Recipe of the Day: Sheet Pan Shrimp ScampiSave this recipe: http://bit.ly/2CjuAMY.

Posted by Food Network on Tuesday, January 9, 2018