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Dessert

Strawberry Daiquiri Bites

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Strawberry Daiquiri Bites
No need for a beach vacation -- or even a glass! -- to enjoy these cocktail bites. Lime and rum-soaked strawberries are cloaked in glittery sugar for a boozy treat that's easy to share.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1¼ cups light rum
  • ¼ cup lime juice
  • 1 quart medium strawberries, with stems
  • 1 cup granulated sugar
Instructions
  1. Stir the rum and lime juice together in a large measuring cup. Poke the strawberries all over with a toothpick. Nestle them stem-side up in a 9-by-5-inch loaf pan, wedging them together as much as possible so they stand upright. Pour the rum mixture over the top and refrigerate for at least 6 hours and up to overnight.
  2. Drain the rum mixture and discard or save for another use. Put the sugar on a plate and roll the strawberries in it to coat. Transfer to a serving platter and serve immediately.

Watch the recipe video here:

How to Make Strawberry Daiquiri Bites

What are you bringing to the party? Oh, just BOOZY STRAWBERRIES!! ? ? ?Save the recipe: https://foodtv.com/2vK8JNv.

Posted by Food Network on Thursday, August 16, 2018

Lasagna

Lasagna

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Lasagna
Lasagna recipe.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 2 pounds hamburger
  • 1 pound hot breakfast sausage
  • 3 cloves garlic, finely chopped
  • One 28-ounce can diced tomatoes
  • One 6-ounce can tomato paste
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • Salt
  • 10 ounces lasagna noodles
  • 1 pound mozzarella
  • 10 to 12 fresh basil leaves
  • ¼ cup fresh flat-leaf parsley leaves
  • 3 cups low-fat cottage cheese
  • 1 cup freshly grated Parmesan
  • 2 eggs, beaten
Instructions
  1. In a large skillet over medium-high heat, saute the hamburger, sausage and garlic until brown. Drain off the excess fat. Add the tomatoes with their juice, tomato paste, ½ teaspoon salt and some freshly ground black pepper. Stir together well. Simmer over low heat, uncovered, for 45 minutes, stirring occasionally.
  2. Meanwhile, bring a large pot of water to a boil. Add the olive oil and a dash of salt. Cook the lasagna noodles according to the package directions until al dente. Drain the noodles and lay them flat on a piece of aluminium foil to keep their shape.

Watch the recipe video here:

How To Make Ree's Hearty Lasagna

Recipe of the Day: The Pioneer Woman – Ree Drummond's Hearty LasagnaSave this recipe: http://bit.ly/2EtWXZC.

Posted by Food Network on Tuesday, January 16, 2018

Dessert

Beef Stew with Root Vegetables

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Beef Stew with Root Vegetables
Recipe of the Day: The Pioneer Woman - Ree Drummond's Beef Stew with Root Vegetables
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 2 pounds beef stew meat
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 can or bottle beer
  • 4 cups beef broth, more as needed
  • 1 tablespoon Worcestershire sauce
  • 2 to 3 tablespoons tomato paste
  • 1½ teaspoons sugar
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 2 carrots, roughly sliced
  • 2 parsnips, roughly sliced
  • 1 small turnip, roughly sliced
  • 2 tablespoons all-purpose flour, optional
  • Minced fresh parsley, for garnish
Instructions
  1. Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1½ to 2 hours. If the liquid level gets too low, add more broth as needed.
  2. Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
  3. If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
  4. To finish, add the parsley and stir through the stew.

Watch the recipe video here:

How To Make Ree's Beef Stew with Root Vegetables

Recipe of the Day: The Pioneer Woman – Ree Drummond's Beef Stew with Root VegetablesSave this recipe: http://bit.ly/2DfswXE.

Posted by Food Network on Saturday, January 20, 2018

Uncategorized

Knock-You-Naked Brownies

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Knock-You-Naked Brownies
Recipe of the Day: The Pioneer Woman - Ree Drummond's Knock-You-Naked Brownies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 stick butter, melted, plus more for greasing
  • All-purpose flour, for dusting
  • ⅓ plus ½ cup evaporated milk
  • One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
  • 1 cup finely chopped pecans
  • 60 caramels, unwrapped
  • ⅓ cup semisweet chocolate chips
  • ¼ cup powdered sugar, sifted
Instructions
  1. Preheat the oven to 350 degrees F. Grease and flour a 9-by-9-inch baking pan.
  2. Begin by pouring ⅓ cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it'll be pretty thick!
  3. Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.
  4. While the brownie layer is baking, in a double boiler (or glass bowl set over a bowl of simmering water) combine the caramels and the remaining ½ cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth. Pour the caramel mixture over the first baked layer, spreading so it's evenly distributed. Sprinkle the chocolate chips all over the top.
  5. Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set.
  6. When you're ready to serve them (or give them to someone you love!) sprinkle generously with the powdered sugar and cut them into large rectangles before removing from the pan. These are absolutely killer, my friends. Make them for someone you really, really love... or someone you want to love you back.
  7. It'll work. Guarantee it.

Watch the recipe video here:

How To Make Ree's Knock-You-Naked Brownies

Recipe of the Day: The Pioneer Woman – Ree Drummond's Knock-You-Naked BrowniesSave this recipe: http://bit.ly/2rjkMkW.

Posted by Food Network on Tuesday, January 23, 2018

Main dish

Cheesesteak Empanadas

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Cheesesteak Empanadas
These flaky empanadas are filled with all the fixin's of Philly's famous cheesesteaks. A spicy cheese sauce for dipping on the side is the winning touch -- or you can skip it depending on which whiz camp you're in.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons vegetable oil
  • 8 ounces sirloin steak, sliced into very thin strips about 1 inch long
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • ½ small yellow onion, thinly sliced
  • ½ small green bell pepper, thinly sliced
  • 4 ounces provolone, cut into small cubes
  • 1 large egg
  • One 17.3-ounce package frozen puff pastry, thawed (2 sheets)
  • All-purpose flour, for dusting
  • 1 cup prepared jarred cheese sauce, such as Cheez Whiz
  • 2 tablespoons sliced pepperoncini, diced with juice
Instructions
  1. Special equipment: a 4-inch round cookie cutter
  2. Position 2 racks in the middle of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment.
  3. Heat the oil in a large skillet over medium-high heat. When it starts to shimmer, add the beef, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned on the edges and just cooked through, 2 to 3 minutes. Transfer the beef to a medium bowl and set aside. Add the garlic, onion and bell pepper to the skillet and cook, stirring constantly, until crisp-tender, about 2 minutes.
  4. Add the vegetables to the bowl with the beef and toss to combine. Allow to cool slightly. Fold in the provolone cubes. Lightly beat the egg with 1 tablespoon water in a small bowl and set aside.
  5. Unfold 1 puff pastry sheet onto a lightly floured surface. Roll out into a 12-inch square. Cut out 9 rounds with a 4-inch round cookie cutter. Spoon about 1 tablespoon of the meat filling just off center on each round. Brush the edge of each round with the egg wash and fold the puff pastry over the filling, slightly stretching if necessary. Press the edges together and crimp with a fork to seal.
  6. Transfer the empanadas one of the prepared baking sheets and brush each with more egg wash. Repeat this process with the remaining pastry sheet, filling and egg wash. Bake until puffed and golden brown, about 15 minutes.
  7. Meanwhile, combine the cheese sauce, pepperoncini and juice in a microwave-safe bowl. Microwave on high for 30 seconds and then stir. Repeat until hot.
  8. Serve the empanadas with the cheese sauce for dipping.

Watch the recipe video here:

How to Make Cheesesteak Empanadas

Recipe of the Day: Cheesesteak EmpanadasSave this recipe: http://bit.ly/2FN4AM0.

Posted by Food Network on Thursday, January 25, 2018

Main dish

Oven Baked Onion Rings

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Oven Baked Onion Rings
Oven Baked Onion Rings recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Nonstick cooking spray
  • 4 cups baked potato chips
  • ½ teaspoon cayenne
  • 1 cup lowfat buttermilk
  • ½ cup plus 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1 to 2 large Vidalia onions, peeled
Instructions
  1. Preheat the oven to 450 degrees F.
  2. Spray a baking sheet slightly with oil and set aside. Place potato chips in the bowl of a food processor and process into crumbs, about 20 seconds. Transfer to a shallow bowl, add cayenne, and set aside. In another bowl, combine buttermilk, 2 tablespoons of flour, salt and pepper and set aside. Slice onions into ½-inch circles and separate into rings, keeping only large, whole rings (reserve rest of onions for other uses). You should come out with about 12 to 14 rings.
  3. Place the remaining flour in a sealable plastic bag, then add onions, and shake to coat. Dip onions 1 at a time into the buttermilk mixture, then dip into potato chip crumbs and place on baking sheet. Spray canola oil evenly over rings and bake for 20 minutes, or until coating is crisp. Season with salt, to taste, and serve immediately.

Watch the recipe video here:

How To Make Ellie's Oven-Baked Onion Rings

Recipe of the Day: Oven-Baked Onion RingsSave this recipe: https://foodtv.com/2Tch2eT

Posted by Food Network on Friday, January 26, 2018

Breakfast

Buffalo Turkey Wings

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Buffalo Turkey Wings
These mega wings at will make jaws drop at your next game-day party. The crispy skin, tender meat and zesty sauce will cure any buffalo cravings -- in an extra-large way!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Wings:
  • 4 turkey wings, split into wingettes and drumettes (tips reserved for another use)
  • Oil, for drizzling
  • Kosher salt and freshly ground black pepper
Blue Cheese Dip:
  • ½ cup mayonnaise
  • ¼ cup crumbled Maytag or other blue cheese
  • ¼ cup half-and-half
  • 1 tablespoon sour cream
  • 2 teaspoons lemon juice
  • Kosher salt and freshly ground black pepper
Sauce:
  • 1 stick unsalted butter
  • 1½ cups hot sauce, such as Frank's RedHot
  • Carrot and celery sticks, for serving
Instructions
For the wings:
  1. Preheat the oven to 350 degrees F. Arrange the wings in a single layer on a cooling rack set into a baking sheet. Pat the wings with paper towels until they are very dry, then drizzle with some oil and sprinkle on all sides with salt and a few grinds of black pepper. Add 1 cup water to the bottom of the baking sheet and tent the pan with foil.
  2. Bake for 1 hour 30 minutes. Remove the foil and continue baking until the wings are tender, the skin is crispy and brown and an instant-read thermometer inserted into the thickest part of the wing registers 165 degrees F, about 1 hour more. Let cool for 10 minutes.
For the blue cheese dip:
  1. Meanwhile, whisk together the mayonnaise, Maytag, half-and-half, sour cream, lemon juice, ¼ teaspoon salt and a few grinds of pepper in a bowl until well combined. Set aside.
For the sauce:
  1. Melt the butter in a medium microwave-safe bowl, 1 to 2 minutes. Add the hot sauce and whisk to combine. Brush the wings all over with the sauce, making sure they are well coated. Serve the wings with the remaining hot sauce, blue cheese dip and carrots and celery.

Watch the recipe video here:

How to Make Buffalo Turkey Wings

Recipe of the Day: Buffalo Turkey WingsSave this recipe: http://bit.ly/2ENPdSn.

Posted by Food Network on Sunday, January 28, 2018

Breakfast

Chocolate Peanut Butter Pie

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Chocolate Peanut Butter Pie
Recipe of the Day: The Pioneer Woman - Ree Drummond's 5-Star 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

Recipe of the Day: The Pioneer Woman – Ree Drummond's 5-Star Chocolate Peanut Butter Pie ??Save this recipe: http://bit.ly/2DXLcih.

Posted by Food Network on Thursday, February 8, 2018

Taco

Giant Crunchy Taco Wrap

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Giant Crunchy Taco Wrap
We took a fast-food favorite and made it way (way!) bigger. And since it's stuffed delicious layers of beef, cheese, crunch and sour cream, you'll be glad it's large enough to share.
Author:
Cuisine: Mexican
Recipe type: Taco
Ingredients
  • 1 pound ground beef
  • One 1-ounce package taco seasoning
  • 1 cup jarred cheese sauce
  • Seven 12-inch flour tortillas
  • 4 tostada rounds
  • 1 cup sour cream
  • ½ head iceberg lettuce, shredded (about 4 cups)
  • 1 plum tomato, diced
  • Canola oil, for brushing
  • Hot sauce, for serving, optional
Instructions
  1. Put a rimmed baking sheet in the oven and preheat the oven to 450 degrees F.
  2. Cook the ground beef with the taco seasoning according to the package instructions on the taco seasoning. Set aside until ready to use.
  3. Meanwhile, in a microwave-safe bowl, heat the cheese sauce in the microwave in 30-second intervals until warm and pourable.
  4. On a work surface, lay out 5 flour tortillas in a circle, overlapping slightly. Add a tortilla to the middle, on top of the others. Spread the ground beef evenly over the center tortilla. Pour the cheese onto the beef (it's okay if it's not completely covered). Cover the cheese with a layer of 4 tostada rounds. Press them down, breaking them a little, to make a flat layer. Spread the sour cream in an even layer over the tostadas. Sprinkle the lettuce over the top of the sour cream, then sprinkle with the tomatoes. Add the final tortilla over the tomato. Fold the sides of the tortillas up and over to wrap around the layers. The top should be covered in overlapping folds. Press the wrap down so that it is even and not domed. Brush the top with canola oil.
  5. Remove the rimmed baking sheet from the oven. Brush the baking sheet with canola oil, then carefully transfer the wrap to the baking sheet meat-side down. Bake immediately until the top is golden brown, 4 to 5 minutes.
  6. Invert the crunch wrap onto a serving platter or cutting board. Cut into wedges and serve with hot sauce if using.

Watch the recipe video here:

How to Make a Giant Crunchy Taco Wrap

Recipe of the Day: Giant Crunchy Taco WrapSave this recipe: http://bit.ly/2nu6VnB.

Posted by Food Network on Tuesday, February 6, 2018

Main dish

Chicken Cordon Bleu

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Chicken Cordon Bleu
Chicken Cordon Bleu recipe.
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

Recipe of the Day: Tyler Florence's 5-Star Chicken Cordon Bleu ? Save this recipe: http://bit.ly/2nP1NuA.

Posted by Food Network on Sunday, February 11, 2018