Showing 337 Result(s)
Main dish

Pizza Ree-A

Pizza Ree-A
Pizza Ree-A. Lol, get it? Like pizzeria. 🤣
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup small yellow and red cherry tomatoes, halved
  • 1 tablespoon olive oil, plus additional for brushing
  • ½ teaspoon kosher salt
  • Pinch freshly ground black pepper
  • ½ recipe Foolproof Pizza Dough, recipe follows
  • 3 tablespoons basil pesto
  • 2 ounces goat cheese
  • 1 ounce fresh mozzarella, torn
  • 3 ounces shredded mozzarella
  • 1 ounce shredded provolone
  • 1 teaspoon Garlic Butter, recipe follows
  • 8 basil leaves, chiffonade
  • Drizzle balsamic glaze
Foolproof Pizza Dough:
  • 1 teaspoon instant or active dry yeast
  • 4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • ⅓ cup olive oil, plus additional for drizzling
Garlic Butter:
  • 3½ sticks salted butter
  • 16 cloves garlic, finely pressed
  • Coarse sea salt
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the halved cherry tomatoes on a sheet pan, drizzle over the olive oil, sprinkle over the salt and pepper and toss. Roast about 15 minutes.
  3. Meanwhile, brush a sheet pan with olive oil. Roll out the pizza ball and put it on the oiled sheet pan.
  4. Spoon on the pesto and spread out. Crumble over half of the goat cheese and scatter the fresh mozzarella.
  5. Mix together the shredded mozzarella and provolone in a bowl, then sprinkle over the pizza.
  6. Bake until cooked through, 11 to 12 minutes.
  7. Remove the pizza and brush the crust with garlic butter.
  8. Pile the roasted tomatoes on the pizza.
  9. Crumble over the remaining goat cheese, sprinkle over the basil and drizzle over the balsamic glaze.
Foolproof Pizza Dough:
  1. Sprinkle the yeast over 1½ cups of warm (not lukewarm) water. Let stand for a few minutes.
  2. Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
  3. Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
Garlic Butter:
  1. Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown.

Watch the recipe video here:

Pizza Ree-A. Lol, get it? Like pizzeria. 🤣Watch new episodes of The Pioneer Woman – Ree Drummond, every Saturday @ 10a|9c!Save the recipe: https://foodtv.com/2MAys4T!

Posted by Food Network on Saturday, August 24, 2019

Main dish

Prosciutto-Wrapped Grilled Brie with Pineapple

Prosciutto-Wrapped Grilled Brie with Pineapple
Everyone's favorite holiday appetizer goes on a tropical vacation, resulting in a sweet-salty twist for your cookout's cheese board.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One 1-inch-thick slice pineapple, peeled and cored
  • One 8- to 12-ounce wheel Brie or Camembert, cut in half horizontally
  • 8 slices prosciutto (about 8 ounces)
  • Crackers and bread, for serving
Instructions
  1. Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  2. Grill the pineapple over direct heat until golden on both sides, about 5 minutes per side. Let cool 5 minutes, then place on the cut side of one of the cheese halves. Place the other piece of cheese on top with the cut side touching the pineapple. Lay the prosciutto slices out on a work surface so they overlap in the middle and look like the spokes of a wheel. Put the cheese and pineapple round in the middle of the prosciutto and bring up one slice at a time to cover. The cheese and pineapple should be fully wrapped in prosciutto.
  3. Grill over direct heat until starting to turn golden and crisp, about 3 minutes. Flip with a spatula and cook until golden and crisp on the other side, about 3 minutes. Move to indirect heat and cover the grill. Cook until hot throughout and gooey, 5 to 8 minutes more depending on your grill. Serve immediately with crackers and bread.

Watch the recipe video here:

Recipe of the Day: Prosciutto-Wrapped Grilled Brie with Pineapple🍍Save the recipe: https://foodtv.com/30lHLZk!

Posted by Food Network on Saturday, August 24, 2019

Main dish

Baked Cauliflower Tots

Baked Cauliflower Tots
What can't cauliflower do? It's delicious as a puree, makes a great meaty steak and now, can be enjoyed as the ultimate finger food-a crunchy tot. We use crispy rice cereal as a gluten-free breading. A hot oven (and a little cooking spray) gets you a crackling exterior without deep frying.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil
  • ½ small onion, finely chopped
  • 2 small heads cauliflower
  • 1 cup almond meal
  • 2 large eggs, separated
  • Kosher salt
  • 2 cups crispy rice cereal
  • Cooking spray
  • Dipping sauces, such as ketchup, grainy mustard, pesto or red-pepper hummus, for serving
Instructions
Special equipment: Cheesecloth
  1. Position an oven rack in the top position of the oven, and preheat to 450 degrees F. Set a cooling rack on a rimmed baking sheet.
  2. Heat the oil in a large skillet over medium-high heat. Add the onions, and cook, stirring frequently, until browned and soft, about 5 minutes. Remove from the heat, and let cool in the skillet.
  3. Remove the outer leaves and core of the cauliflower heads. Separate the heads into large florets, and trim away most of the remaining smaller stems. In 2 batches, process the florets in a food processor until very finely chopped, almost a paste, then transfer the paste to a large bowl. Wipe out the food processor.
  4. Put the cauliflower in the middle of a double layer of cheesecloth, and gather up the sides into a bundle. Squeeze out as much liquid as you can over the sink, then put the cauliflower back in the bowl. Add the browned onion, almond meal, egg whites and 2 teaspoons salt, and work together with your hands until combined and the mixture holds together when squeezed. Scoop out even tablespoonfuls, roll each into a ball and shape into a squared-off tot shape, and line them up on a baking sheet. (The tots can be covered loosely with plastic wrap and refrigerated overnight.)
  5. Pulse the rice cereal in the food processor until finely ground, and transfer to a small dish. Whisk the egg yolks with ¼ cup water in a medium bowl. Line up the tots, egg wash, ground cereal and prepared baking sheet with the rack on your work surface. Dip the tots in the egg wash (let the excess drip off), roll them in the cereal to fully coat and place on the rack. (To avoid a mess, designate one hand for dipping and retrieving in the egg and the other for rolling in the cereal.) Spray each tot all over with the cooking spray, turning as needed. (Unsprayed breaded tots can be placed on a parchment-lined baking sheet, frozen until solid, about 2 hours, then transferred to a large freezer bag for up to 1 month. Coat with cooking spray before baking.)
  6. Bake the tots on the prepared baking sheet until golden brown outside and hot inside, 15 to 20 minutes. Let cool for a few minutes, then transfer to a serving platter. Serve with desired dipping sauces.

Watch the recipe video here:

Baked Cauli Tots 😍😍 What CAN'T cauliflower do?! Save the recipe: https://foodtv.com/2KP2luZ!

Posted by Food Network on Monday, August 19, 2019

Main dish

Crab Cake Sliders with Blood Orange Aioli

Crab Cake Sliders with Blood Orange Aioli
Crab Cake Sliders with Blood Orange Aioli
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Blood Orange Aioli:
  • 1 cup mayonnaise
  • 2 to 3 tablespoons freshly squeezed blood orange juice (about ½ orange)
  • 1 tablespoon stone-ground mustard
  • 1 teaspoon blood orange zest
  • 1 clove garlic, grated
  • Kosher salt and freshly ground black pepper
Crab Cake Sliders:
  • 18 butter crackers, crushed (about ¾ cup)
  • ¼ to ½ cup mayonnaise, plus more for schmearing
  • 1 tablespoon roughly chopped fresh parsley
  • 1½ teaspoons seafood seasoning, such as Old Bay, plus additional for garnishing
  • 8 dashes hot sauce
  • 1 large egg, beaten
  • Kosher salt and freshly ground black pepper
  • 2 pounds lump blue crab meat, shell and cartilage picked out
  • Butter, for spreading
  • 24 potato slider buns, split
  • Baby mesclun greens, for topping
Instructions
  1. Preheat the oven to 350 degrees F.
  2. For the blood orange aioli: Combine the mayonnaise, blood orange juice, mustard, zest and garlic in a mixing bowl. Season with salt and pepper.
  3. For the crab cake sliders: In a large mixing bowl, gently combine the crackers, mayonnaise, parsley, seafood seasoning, hot sauce, egg and some salt and pepper. Gently fold in the crab meat until just combined. Lightly form 24 patties by taking 2 tablespoons of the crab mixture and rolling it into 2-inch balls, about the size of a golf ball. Place the patties on a baking sheet lined with a silicone mat. Spread each patty with ¼ teaspoon of mayonnaise, and sprinkle with additional seafood seasoning.
  4. Bake until light golden brown, 10 to 15 minutes.
  5. Butter each slider bun and lightly griddle to toast.
  6. For the sandwich build: Spread the bottom half of a bun with some aioli. Place a crab cake on top. Top the cake with some mesclun greens, and finish with the top bun.

Watch the recipe video here:

Did someoneeeee say CRAB CAKE sliders?! Get Jeff Mauro's recipe: https://foodtv.com/2ZYvN8d!

Posted by Food Network on Wednesday, August 14, 2019

Main dish

Stuffed Bell Peppers

Stuffed Bell Peppers
Recipe of the Day: The Pioneer Woman - Ree Drummond's Stuffed Bell Peppers🍴
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 bell peppers, any color
  • 4 tablespoons olive oil, plus more for drizzling
  • 8 ounces lean ground beef
  • Kosher salt and freshly ground black pepper
  • 1 onion, finely diced
  • 2 cloves garlic, chopped
  • 1 medium zucchini, finely diced
  • 4 Roma tomatoes, seeded and finely diced
  • Red pepper flakes, as needed
  • 1 cup cooked long-grain and wild rice
  • 1½ cups grated pepper Jack cheese
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
  3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
  4. Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
  5. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining ½ cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Watch the recipe video here:

Recipe of the Day: The Pioneer Woman – Ree Drummond's Stuffed Bell Peppers🍴Save the recipe: https://foodtv.com/31l8FkO!

Posted by Food Network on Sunday, August 11, 2019

Dessert

Italian Rainbow Cookie Cake

Italian Rainbow Cookie Cake
The Italian bakery cookie's iconic almond flavor and colorful stripes are on display in this giant-sized twist on the dessert. Store-bought almond pastry filling takes the place of almond paste here, offering extra richness and a superbly moist texture.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 8 ounces bittersweet chocolate chips, finely chopped
  • ⅔ cup heavy cream
  • 1 teaspoon kosher salt
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 1½ cups all-purpose flour, plus more for the pans (see Cook's Note)
  • 1½ teaspoons baking powder
  • ¾ cup sugar
  • One 12-ounce can almond cake and pastry filling, such as Solo brand (1 cup plus 2 tablespoons)
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 3 large eggs, at room temperature
  • ½ teaspoon green liquid food coloring
  • ½ teaspoon yellow liquid food coloring
  • ¼ teaspoon red liquid food coloring
  • ½ cup seedless raspberry or apricot jam
Instructions
  1. Make the ganache: Place the chocolate in a medium bowl. Bring the cream and ½ teaspoon salt to a boil in a small saucepan, then pour over the chocolate. Shake the bowl so the chocolate is fully submerged in the cream, then let stand 1 minute. Using a small rubber spatula, slowly stir the chocolate and cream in the center of the bowl until it forms a shiny, smooth ganache. Cover the ganache with plastic wrap and let stand in a cool place in your kitchen until it is thick like pudding, but still pourable and spreadable, up to 2 hours. (See Cook's Note about timing.)
  2. Preheat the oven to 350 degrees F. Cut three 8-inch circles out of parchment paper. Using 2 tablespoons butter, grease and flour three 8-inch round cake pans and line each pan with a round of parchment paper.
  3. Whisk the flour, baking powder and the remaining ½ teaspoon salt in a medium bowl until evenly combined. Combine the sugar and remaining 14 tablespoons butter in the bowl of a mixer and beat on medium-high speed until pale and fluffy, about 3 minutes. Add the almond filling, lemon juice and almond and vanilla extracts and beat until smooth. Add the eggs one at a time, beating well after each addition. Add the flour mixture, then stir with a rubber spatula until the batter is combined.
  4. Divide the batter equally among 3 bowls. Add the green, yellow and red food colorings to the batter in their separate bowls, then stir the colorings. Scrape each batter into a prepared cake pan and smooth the top with a small offset spatula or rubber spatula. Bake until the cakes are lightly browned and a toothpick inserted in the middle of each cake comes out clean, 20 minutes.
  5. Transfer the cake pans to a wire rack and let cool 15 minutes. Invert the cakes onto the rack, remove the cake pans and discard the parchment paper rounds. Let the cakes cool completely, about 30 minutes. Flip the cakes right-side up and trim the top of each cake with a serrated knife so that it is flat, if necessary.
  6. Place the green cake on a cake stand and spread ¼ cup jam evenly over the top. Place the yellow cake over the green and spread the remaining ¼ cup jam evenly over the top. Place the pink layer on top, then loosely wrap the cake in plastic wrap and refrigerate for 30 minutes.
  7. Unwrap the cake and scrape the ganache on top (the ganache will be the consistency of thick pudding). Using an offset spatula, spread the ganache evenly over the side and top of the cake, leaving a slightly thicker layer on top. Once the ganache is smooth all around, drag the tines of a fork in a wavy pattern across the top of the entire cake. Refrigerate the cake to set the ganache, about 30 minutes. Allow the cake to come to room temperature before serving.
Cook’s Note
  1. When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Our test kitchen used regular store-bought chocolate chips for this recipe. If you use a premium variety, the ganache may not need to stand for the full 2 hours.

Watch the recipe video here:

Wait until you see the inside of this Italian Rainbow Cookie Cake 🌈👀🌈Get the recipe: https://foodtv.com/2Iu0YnS!

Posted by Food Network on Wednesday, August 7, 2019

Main dish

Spaghetti Cacciatore

Spaghetti Cacciatore
What We're Loving: Spaghetti Cacciatore
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 10 ounces spaghetti
  • 3 slices thick-cut bacon, chopped
  • 8 ounces oyster mushrooms, sliced
  • ½ red onion, chopped
  • 3 cloves garlic, thinly sliced
  • ½ teaspoon red pepper flakes
  • 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
  • 1 teaspoon dried oregano
  • ¼ cup grated parmesan cheese, plus more for topping
  • 2 tablespoons extra-virgin olive oil
  • Chopped fresh parsley, for topping
Instructions
  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve ½ cup cooking water, then drain.
  2. Meanwhile, cook the bacon in a large pot or Dutch oven over medium-high heat until browned, about 7 minutes. Pour off all but 2 tablespoons drippings from the pot.
  3. Add the mushrooms and red onion to the pot with the bacon and season with salt. Cook, stirring occasionally, until the vegetables are softened, about 4 minutes. Add the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute. Add the tomatoes, oregano and ½ teaspoon salt. Cook, stirring occasionally, until the sauce is slightly thickened, about 6 minutes.
  4. Add the spaghetti and reserved cooking water to the pot; cook, tossing, until coated, about 2 minutes. Add the parmesan, season with salt and toss. Drizzle each serving of pasta with the olive oil and top with parsley and more parmesan.

Watch the recipe video here:

What We're Loving: Spaghetti CacciatoreSave the recipe: https://foodtv.com/2KQhZ9f

Posted by Food Network on Tuesday, August 6, 2019

Main dish

Cheesecake-Stuffed Blueberry Muffin

Cheesecake-Stuffed Blueberry Muffin
Bran muffins beware -- beneath the sugary tops of these dump-and-stir blueberry muffins is a creamy cheesecake surprise that makes them the only muffin you'll crave. Eat them for breakfast or dessert and add a little lemon zest to the batter if you like yours with some citrus zing.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Cheesecake Filling:
  • 4 ounces cream cheese, at room temperature
  • ¼ cup sour cream
  • 3 tablespoons granulated sugar
Batter:
  • Nonstick cooking spray
  • 1¾ cups all-purpose flour (see Cook's Note)
  • ½ cup yellow cornmeal
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon fine salt
  • ½ cup whole milk
  • ½ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • ¾ cup blueberries
  • ¼ cup coarse sugar
Instructions
  1. Preheat the oven to 375 degrees F.
  2. For the cheesecake filling: Whisk together the cream cheese, sour cream and granulated sugar in a small bowl until well combined. Transfer to a medium plastic resealable bag and refrigerate until ready to use.
  3. For the batter: Line a 12-cup muffin tin with liners and coat with nonstick spray.
  4. Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, oil, vanilla and eggs in a large bowl. Fold the flour mixture into the egg mixture until well combined and smooth. Gently fold in the blueberries.
  5. Fill each muffin cup about three-quarters of the way with batter. Snip the tip off the plastic bag. Insert the tip into the center of each cup and pipe some of the cream cheese mixture into the batter. Sprinkle the top of each cup with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted in the side the muffins come out clean (not the cream cheese center), 14 to 16 minutes. Cool the muffins in the pan on a rack. Serve at room temperature.
Cook’s Note
  1. When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Watch the recipe video here:

These Blueberry Muffins have a creamy cheesecake surprise inside…😱 WHAT ARE YOU WAITING FOR?Get the recipe: https://foodtv.com/337KlnZ!

Posted by Food Network on Monday, August 5, 2019

Main dish

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas
Rotisserie chicken is the time-saving secret to this mash-up of two crowd-pleasing foods. Stuff corn tortillas with a cheesy buffalo filling and bake until melted for an easy weeknight meal or game day snack that's ready in a half hour.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons unsalted butter, melted, plus more for greasing the pan
  • 4 cups shredded rotisserie chicken
  • 8 ounces cream cheese, at room temperature
  • 2 cups shredded Cheddar
  • 1 cup hot sauce, plus more for serving, such as Frank's
  • 1 bunch scallions, thinly sliced, white and green parts separated
  • ¼ teaspoon ground cumin
  • 16 corn tortillas
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons blue cheese dressing
Instructions
  1. Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
  2. Mix the chicken, cream cheese, 1 cup of the Cheddar, ⅓ cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining ⅔ cup hot sauce and 3 tablespoons water in a medium bowl.
  3. Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
  4. Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
  5. Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.

Watch the recipe video here:

What We're Loving: Buffalo Chicken Enchiladas Save the recipe: https://foodtv.com/2Yv6jOr!

Posted by Food Network on Tuesday, July 30, 2019

Dessert

Four-Flavor Sheet Pan Upside-Down Cake

Four-Flavor Sheet Pan Upside-Down Cake
Why limit upside-down cake to pineapple only? We showcase the classic option here, upgraded with a bevy of other fun fruits!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Topping and Fruits:
  • Nonstick cooking spray, for the sheet pan
  • 10 tablespoons unsalted butter
  • 1 cup firmly packed dark brown sugar
  • 2 tablespoons dark rum
  • 8 canned pineapple rings, drained well
  • 8 maraschino cherries, stemmed
  • 2 small navel oranges
  • 2 medium blood oranges
  • 2 plums
  • 12 ounces (2½ pints) firm fresh raspberries
Cake:
  • 3 cups all-purpose flour (see Cook's Note)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 cups granulated sugar
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups buttermilk
Instructions
For the topping and fruits:
  1. Spray an 18-by-13-inch sheet pan that is at least 1 inch tall liberally with nonstick cooking spray; set aside.
  2. Heat a medium saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the prepared sheet pan. Using a rubber spatula, spread the mixture out to cover the bottom. Set aside to cool while you prepare the fruit.
  3. Cut the pineapple rings into half-moons. Cut the maraschino cherries in half. Slice off both ends of the navel oranges, then cut each into ¼-inch-thick wheels, 4 to 5 pieces total per orange. Trim the wheels into even squares, about 1½ inches in size (removing the rinds in the process). Repeat with the blood oranges. Cut the plums in half and remove the pits. Cut each half into 6 wedges, for a total of 24 wedges.
  4. With the long sides of the prepared sheet pan positioned horizontally in front of you, visualize the pan divided into 4 even sections: 2 sections in the top row and 2 sections in the bottom row. In the upper left quadrant, arrange the pineapple half-moons in rows 3 across and 5 down. Put a maraschino cherry half into each of the half-moon centers with the cut side up. You will have 1 piece each of pineapple and cherry left over, which you can save for another use or eat as a snack.
  5. Arrange the raspberries on the upper right quadrant of the sheet pan with the holes facing down. Starting right below the raspberries in the lower right quadrant, arrange the plum wedges in rows 4 across and 6 down. Arrange the citrus pieces side by side in the lower left quadrant of the sheet pan, alternating citrus types. You might have leftover citrus pieces, which you can save for another use or eat as a snack.
For the cake:
  1. Position an oven rack in the center of the oven and preheat to 375 degrees F.
  2. Combine the flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Set aside.
  3. Beat the granulated sugar and butter in a large bowl with an electric hand mixer on high until smooth and fluffy, about 8 minutes. Add the eggs and blend until combined, then mix in the vanilla. The mixture might look curdled, but that is okay. Reduce the mixer speed to medium. Add the flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour; mix until just incorporated.
  4. Spoon large mounds of the cake batter on top of the fruit in the sheet pan. Use a large offset spatula to gently smooth out the batter. Bake, rotating the sheet pan once halfway through, until the cake is golden brown on top and springs back when you press it lightly in the center, 45 to 50 minutes. Let cool on a cooling rack for 15 minutes.
  5. Run a paring knife or the tip of an offset spatula around the edge of the cake in the sheet pan. Put a large cutting board (it should be larger than the sheet pan) on top of the sheet pan and use 2 kitchen towels to carefully invert the sheet pan onto the cutting board. Use a large wooden spoon to tap the sheet pan all over, then gently lift away the sheet pan. Cut the cake into pieces and serve immediately while still warm.
Cook’s Note
  1. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Watch the recipe video here:

Recipe of the Day: Four-Flavor Sheet Pan Upside-Down Cake🍰Save the recipe: https://foodtv.com/2xSfptJ!

Posted by Food Network on Sunday, July 21, 2019