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Dessert

Red Velvet Cheesecake

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Red Velvet Cheesecake
Red Velvet Cheesecake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 1½ cups finely crushed chocolate wafer cookies (about 28 cookies)
  • 5 tablespoons unsalted butter, melted
  • ⅓ cup sugar
  • Pinch of salt
For the filling:
  • 4 8-ounce packages cream cheese, softened
  • 1¼ cups sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon red food coloring
Instructions
Make the crust:
  1. Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
Make the filling:
  1. Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
  2. Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

Watch the recipe video here:

How To Make Red Velvet Cheesecake

Recipe of the Day: Red Velvet Cheesecake ?❤Save this recipe: http://bit.ly/2BG6U8O.

Posted by Food Network on Tuesday, February 13, 2018

Main dish

Twice Baked Potato Casserole

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Twice Baked Potato Casserole
Twice Baked Potato Casserole recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound thin bacon
  • 16 russet potatoes
  • 6 tablespoons canola oil
  • 4 sticks (1 pound) salted butter, plus more for buttering baking dish
  • 2 cups sour cream
  • 2 cups grated Cheddar or Jack (or a mix of both), plus more for topping
  • 2 cups whole milk
  • 4 teaspoons seasoned salt
  • 6 green onions, sliced
  • Kosher salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cook the bacon in a saute pan until crispy; let cool and then crumble.
  3. Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
  4. Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
  5. Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.

Watch the recipe video here:

How To Make Ree's Twice-Baked Potato Casserole

Recipe of the Day: The Pioneer Woman – Ree Drummond's Twice-Baked Potato Casserole ???Save this recipe: http://bit.ly/2nWukyc.

Posted by Food Network on Friday, February 16, 2018

Lasagna

Stuffed Lasagna Pie

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Stuffed Lasagna Pie
Here are traditional lasagna flavors in a party-stopping timpano presentation. The lasagna noodles create a crisp shell for the traditional fillings within: meat sauce, cheese and sausage.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • Kosher salt
  • One 16-ounce box dried curly-edge lasagna noodles (not no-bake)
  • 2 tablespoons breadcrumbs
  • ¾ cup plus 2 tablespoons grated Parmesan
  • Nonstick cooking spray
  • 3 cloves garlic, crushed
  • 1 carrot, cut into chunks
  • 1 stalk celery, cut into chunks
  • ½ onion, cut into chunks
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 4 links sweet Italian sausage (just under 1 pound)
  • 1 pound 80-percent lean ground beef
  • 1 pound ground pork
  • ½ cup tomato paste
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup dry white wine
  • 1 pound fresh ricotta
  • 1 large egg, beaten
  • ½ cup fresh basil leaves, chopped, plus sprigs for garnish
  • ½ cup fresh Italian parsley leaves, chopped
  • 8 ounces low-moisture mozzarella, sliced
  • 2 cups marinara sauce, warmed
Instructions
  1. Special equipment: a 10-inch tube pan
  2. Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Cook the noodles until pliable but still very al dente, about 3 minutes less than the package cooking time. Drain, but do not rinse. (The starch from the noodles will help them stick to the sides of the pan.) Spread on a baking sheet. Cut 4 of the noodles crosswise into thirds.
  3. Toss the breadcrumbs and 2 tablespoons Parmesan together in a small bowl. Spray a 10-inch tube pan with cooking spray. Coat with the Parmesan breadcrumbs, tapping out the excess.
  4. Combine the garlic, carrot, celery and onion in a food processor or mini food processor and process to a paste.
  5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Prick each sausage with a fork and cook until browned, 5 to 6 minutes; remove and set aside. Add the remaining tablespoon olive oil to the skillet and crumble in the beef and pork. Cook, breaking up with a wooden spoon, until browned, about 4 minutes. Add the aromatic paste from the food processor. Cook, stirring occasionally, until it dries out, about 3 minutes. Make a space in the middle of the pan and add the tomato paste. Cook, stirring the tomato paste until it darkens a shade or two, about 2 minutes, then stir into the meat. Season with the oregano, red pepper flakes and ½ teaspoon salt. Add the white wine and cook until reduced by half, about 1 minute. Add 1 cup water and simmer rapidly until very thick, 4 to 5 minutes.
  6. Combine the ricotta, egg, basil, parsley and ½ cup Parmesan in a medium bowl.
  7. Line the prepared pan with the whole lasagna noodles, overlapping slightly. Spread about half of the meat sauce in the bottom of the pan on top of the noodles. Nestle the sausages into the meat sauce, pressing down to submerge them about halfway. Top with a third of the sliced mozzarella, breaking the slices to fit. Top with half of the cut noodle pieces and press down gently. Spread the ricotta mixture over the noodles and top with another third of the mozzarella. Top with the remaining cut noodles and press again. Spread over the remaining meat sauce and top with the remaining mozzarella. Fold over the noodles used to line the pan to encase the filling and brush with olive oil. Sprinkle with the remaining ¼ cup Parmesan.
  8. Cover the timpano with foil and bake until heated through, 30 to 35 minutes. Uncover and bake until the top is crisp and golden-brown, about 30 minutes more. Let rest 45 minutes to 1 hour before unmolding. Run an offset spatula or butter knife around the edges of the pan to ensure it can be removed with ease. Unmold the lasagna by inverting it onto a serving platter. Arrange the basil sprigs in the middle. Slice with a serrated knife and serve with the marinara on the side.

Watch the recipe video here:

How to Make Stuffed Lasagna Pie

Recipe of the Day: Stuffed Lasagna Pie ??Save this recipe: http://bit.ly/2BF2K0X.

Posted by Food Network on Sunday, February 18, 2018

Dessert

Brownie Bottom Cheesecake

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Brownie Bottom Cheesecake
Brownie, meet cheesecake. Cheesecake, meet brownie. Two of America's most beloved desserts combine to create a showstopper of a sweet. Now you never have to pick just one.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Brownies:
  • Nonstick baking spray
  • ¾ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoons fine salt
  • 1 stick (8 tablespoons) unsalted butter
  • 2 ounces semisweet or bittersweet chocolate, chopped
  • 1 cup sugar
  • 2 large eggs, slightly beaten
  • Cheesecake:
  • 16 ounces cream cheese, at room temperature
  • ⅔ cup sugar
  • ⅔ cup sour cream
  • 3 large eggs, slightly beaten
  • 1 teaspoon vanilla extract
  • Chocolate syrup, for garnish
  • Whipped cream, for garnish
Instructions
  1. Special equipment: a 10-inch springform pan
  2. For the brownies: Preheat the oven to 350 degrees F. Spray a 10-inch springform pan with nonstick baking spray.
  3. Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even. Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes. Remove from the oven and let cool completely on a baking rack.
  4. For the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until light and fluffy, about 2 minutes. Add the sour cream and mix until just incorporated. Stir in the eggs and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle.
  5. Wrap the bottom of the pan and up the sides with foil and place in a roasting pan. Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. Fill the roasting pan with water until it reaches halfway up the side of the springform pan. Bake until the center is jiggly but the surface is set, about 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes.
  6. Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. Let rest on a baking rack until completely cool. Cover and refrigerate for 8 hours or up to overnight before serving.
  7. Slice and garnish each slice with chocolate syrup and whipped cream.

Watch the recipe video here:

How to Make Chocolate Brownie Bottom Cheesecake

Recipe of the Day: Brownie Bottom Cheesecake ??Save this recipe:http://bit.ly/2EhsI8r.

Posted by Food Network on Wednesday, February 21, 2018

Main dish

Mango Float

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Mango Float
You'll want the ripest and juiciest mangoes to really do justice to this popular Filipino dessert. Made of layered whipped sweetened cream, graham cracker crumbs and fruit that's chilled overnight (think icebox cake), it's an easy no-bake dessert you can learn by heart.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups heavy cream
  • One 14-ounce can sweetened condensed milk
  • ½ teaspoon pure vanilla extract
  • 1½ cups graham cracker crumbs (from a 9-ounce package)
  • 3 ripe mangoes, diced
Instructions
  1. Special equipment: an 8-inch square baking dish
  2. Combine the cream, sweetened condensed milk and vanilla extract in a large bowl. Beat with a hand mixer until double in volume, about 4 minutes.
  3. Spread a scant 2 cups of cream in an 8-inch square baking dish, followed by ½ cup graham cracker crumbs and a third of the mangoes. Continue alternating layers for a total of 9 layers, ending with mango. Chill at least 8 hours and up to overnight.

Watch the recipe video here:

How to Make a Mango Float

Recipe of the Day: Filipino Mango Float ? Save the recipe: http://bit.ly/2LFxOTU.

Posted by Food Network on Saturday, August 11, 2018

Breakfast

Pork Chops with Fennel and Caper Sauce

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Pork Chops with Fennel and Caper Sauce
Recipe of the Day: Giada De Laurentiis' Pork Chops with Fennel and Caper Sauce ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¼ cup olive oil
  • 4 boneless (2-inch-thick) pork chops (about 2 pounds total)
  • ¾ teaspoon salt, plus more for seasoning meat
  • ¾ teaspoon freshly ground black pepper, plus more for seasoning meat
  • 2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
  • 2 large shallots, thinly sliced
  • ⅓ cup chopped fresh flat-leaf parsley, plus ⅓ cup
  • ½ cup white wine
  • 1 (28-ounce) can diced tomatoes, with their juices
  • ½ lemon, zested
  • 2 tablespoons capers
Instructions
  1. In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.
  2. Add the fennel, shallots, and ⅓ cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.
  3. Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining ⅓ cup parsley, capers, and ¾ teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

Watch the recipe video here:

How to Make Giada's Pork Chops with Fennel and Caper Sauce

Recipe of the Day: Giada De Laurentiis' Pork Chops with Fennel and Caper Sauce ?Save this recipe: http://bit.ly/2Flk8cR"

Posted by Food Network on Saturday, March 3, 2018

Dessert

Lemon Yogurt Cake

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Lemon Yogurt Cake
Recipe of the Day: @InaGarten's 5-⭐ Lemon Yogurt Cake ??
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1⅓ cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • ½ teaspoon pure vanilla extract
  • ½ cup vegetable oil
  • ⅓ cup freshly squeezed lemon juice
For the glaze:
  • 1 cup confectioners' sugar
  • 2 tablespoons freshly squeezed lemon juice
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8½ by 4¼ by 2½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
  2. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  3. Meanwhile, cook the ⅓ cup lemon juice and remaining ⅓ cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
  5. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Watch the recipe video here:

How To Make Lemon Yogurt Cake

Ina Garten's 5-⭐ Lemon Yogurt Cake ??Save this recipe: https://foodtv.com/2OPIj9g.

Posted by Food Network on Tuesday, March 20, 2018

Breakfast

Roasted Shrimp and Orzo

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Roasted Shrimp and Orzo
Recipe of the Day: Ina Garten's 5-⭐ Roasted Shrimp and Orzo ??
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Kosher salt
  • Good olive oil
  • ¾ pound orzo pasta (rice-shaped pasta)
  • ½ cup freshly squeezed lemon juice (3 lemons)
  • Freshly ground black pepper
  • 2 pounds (16 to 18 count) shrimp, peeled and deveined
  • 1 cup minced scallions, white and green parts
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • ½ cup small-diced red onion
  • ¾ pound good feta cheese, large diced
Instructions
  1. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, ½ cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
  2. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
  3. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Watch the recipe video here:

How To Make Roasted Shrimp and Orzo

Recipe of the Day: Ina Garten's 5-⭐ Roasted Shrimp and Orzo ??Save the recipe: http://bit.ly/2oTMcuj.

Posted by Food Network on Friday, March 23, 2018

Main dish

Shrimp Stir-Fry

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Shrimp Stir-Fry
Recipe of the Day: The Pioneer Woman - Ree Drummond's 5-Star Shrimp Stir-Fry ??
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 pounds jumbo shrimp, peeled and deveined, tails on
  • 4 cloves garlic, minced
  • 2 large zucchini, diced
  • 2 large ears of corn, kernels removed
  • ¾ cup red grape tomatoes, sliced in half lengthwise
  • ¾ cup yellow grape tomatoes, sliced in half lengthwise
  • Salt and freshly ground black pepper
  • 12 to 18 fresh basil leaves, cut in chiffonade
  • Parmesan shavings
  • Juice of 1 lemon
  • Rice or pasta, for serving, optional
Instructions
  1. Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
  2. Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
  3. Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.
  4. Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
  5. You can serve this with rice, with pasta or it's just perfect on its own.

Watch the recipe video here:

Ree's Shrimp Stir-Fry

Recipe of the Day: The Pioneer Woman – Ree Drummond's 5-Star Shrimp Stir-Fry ??Save this recipe: http://bit.ly/2pNMDFV.

Posted by Food Network on Thursday, April 12, 2018

Breakfast

Parmesan French Toast with Pancetta and Eggs

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Parmesan French Toast with Pancetta and Eggs
Parmesan French Toast with Pancetta and Eggs
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 large eggs
  • ¾ cup milk
  • 1¼ cups grated parmesan cheese (about 4 ounces)
  • ¼ cup chopped fresh parsley
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 ounces thinly sliced pancetta (8 to 12 slices)
  • 8¾-inch-thick slices country white bread
  • 6 cups baby arugula
  • 1 to 2 tablespoons aged balsamic vinegar or balsamic glaze
Instructions
  1. Put a baking sheet in the oven and preheat to 250 degrees F. Whisk 4 eggs, the milk, ¼ cup cheese, the parsley, ½ teaspoon salt and a few grinds of pepper in a baking dish; set aside.
  2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the pancetta and cook, flipping, until crisp, 4 to 5 minutes. Drain on paper towels; reserve the drippings in the skillet.
  3. Heat 1 tablespoon olive oil in another large nonstick skillet over medium heat. Add the bread to the egg mixture and let soak, turning once, about 1 minute. Add 4 of the bread slices to the skillet and sprinkle each with 1 tablespoon cheese. Cook until golden on the bottom, about 2 minutes. Flip, sprinkle each with 1 tablespoon cheese and cook until golden and the cheese on the bottom is crisp, about 2 minutes. Flip again and cook until the cheese melts, about 1 more minute. Transfer to the baking sheet to keep warm and repeat with the remaining bread and cheese.
  4. Heat the skillet with the pancetta drippings over medium heat. Crack the remaining 4 eggs into the skillet and cook until the whites are set, about 3 minutes. Divide the French toast among plates and top with the fried eggs. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and a pinch each of salt and pepper. Add to the plates. Drizzle with the vinegar and season with pepper.

Watch the recipe video here:

How to Make Parmesan French Toast with Pancetta and Eggs

Recipe of the Day: Parmesan French Toast with Pancetta + Eggs ??Save this recipe: http://bit.ly/2KLotWq.

Posted by Food Network on Tuesday, May 29, 2018