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Main dish

Brulee Sweet Potato

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Brulee Sweet Potato
Take sweet potatoes to the next level by BRULEEING sugar on top!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 medium sweet potatoes
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 4 tablespoons coconut sugar
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Prick each sweet potato 7 or 8 times with a fork, then place the potatoes on a nonstick baking sheet.
  3. Bake until very tender at the center and the skins are starting to wrinkle, 50 to 60 minutes. Remove from the oven and split the potatoes down the center to open.
  4. Whisk together the cinnamon, vanilla extract and 2 teaspoons water. Brush the centers of the potatoes with the liquid. Cool completely in the refrigerator, about 2 hours.
  5. When ready to serve, open the potatoes like a book and sprinkle each with 1 tablespoon coconut sugar. Using a kitchen torch, brulee the sugar until it melts and turns an even darker, almost black color. Allow to cool for 2 to 3 minutes, so the sugar firms up and becomes a tasty little crackle. Serve immediately.

Watch the recipe video here:

How To Make Damaris' Brulee Sweet Potato

Take sweet potatoes to the next level by BRULEEING sugar on top! (via Chef Damaris Phillips)

Posted by Food Network on Saturday, December 23, 2017

Dessert

Gingerbread People in Gingerbread Hot Chocolate Tubs

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Gingerbread People in Gingerbread Hot Chocolate Tubs
Gingerbread swimmers take a dunk in a bubbly mug of spiced gingerbread-flavored hot chocolate and fluffy marshmallows.
Author:
Cuisine: American
Recipe type: Desert
Ingredients
Gingerbread People:
  • 2 cups all-purpose flour, plus more for dusting (see Cook's Note)
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon ground allspice
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon baking powder
  • ¼ teaspoon fine salt
  • ½ stick (4 tablespoons) unsalted butter cut into 1-inch pieces, at room temperature
  • ½ cup granulated sugar
  • ¼ cup molasses
  • 1 large egg
  • 8 ounces (about 1⅔ cups) confectioners' sugar
  • ¼ cup meringue powder
  • Food coloring, as desired
  • 8 gumdrops
Hot Chocolate:
  • 6 cups milk
  • ¼ cup Dutch-process cocoa powder
  • ¼ cup granulated sugar
  • 2 tablespoons molasses
  • 3 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground allspice
  • 7 ounces good-quality milk chocolate, chopped
  • Whipped cream, for serving
  • Mini marshmallows, for serving
Instructions
  1. Special equipment: a 4-inch gingerbread man cookie cutter; 6 to 8 mugs; a piping bag or resealable plastic bag
  2. For the gingerbread people: Whisk together the flour, ginger, cinnamon, baking soda, allspice, nutmeg, baking powder and salt in a medium bowl until well blended.
  3. Beat together the butter and granulated sugar in a large bowl with an electric mixer starting on low and increasing speed until pale and fluffy, about 3 minutes, scraping the sides of the bowl down as needed. Beat in the molasses until combined, then the egg. (The mixture will look curdled.) Turn to low speed and beat in the flour mixture a little at a time until the mixture comes together, then increase speed and beat until all of the ingredients are well incorporated and you have a sticky dough. Divide the dough in half, flatten into 2 disks and wrap each in plastic wrap. Refrigerate at least two hours and up to overnight.
  4. Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Keeping the other disk refrigerated, roll one disk to an ⅛-inch thickness on a well-floured surface, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking. If the dough looks crackly or breaks apart, press it back together from the outside edge in. With a 4-inch gingerbread man cookie cutter, cut out gingerbread people as close together on the dough as possible. Pull away the extra dough around each shape and use a small spatula to transfer the people to the prepared cookie sheets about 1 inch apart. Gather together the scraps, leaving behind the excess flour, and knead them a few times to form a smooth dough again. Reroll them in the same way. (If there are any pieces of dough stuck on your surface, scrape them away with a spatula, flour the surface again and then continue to roll the dough.) Check to see if the cutter fits inside the mugs. If the legs are too wide, gently push the legs of the dough cut-outs closer together to make them fit. Freeze the cookies to firm them, about 15 minutes.
  5. Bake the cookies in the center of the oven racks, rotating the sheets from top to bottom and also turning them 180 degrees around halfway through baking, until they are slightly firm to the touch but not brown, about 12 minutes. Repeat the process with the remaining dough.
  6. Cool the cookies 5 minutes on the baking sheets, then transfer to a rack to cool completely before icing. The cookies will continue to firm as they cool.
  7. Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and beat with a hand mixer on low speed until the frosting thickens. The icing should be pure white and thick, but not fluffy and bubbly. (If the frosting is overbeaten, it will get aerated, which makes it harder to work with. If this happens, let the frosting sit for a bit to settle, then use a rubber spatula to vigorously beat and smooth out the icing.) Separate the icing into bowls and color as desired.
  8. Put the icing into piping bags or resealable plastic bags and snip the corners to the desired size. Use the icing to decorate the cookies, piping on bathing suits and sunglasses.
  9. Pipe a little white icing on the widest end of each gumdrop to make a drink with foam. Dot some icing on 1 hand of each gingerbread person and press the drink into the dot to make it stick. Let the cookies set at room temperature, at least 1 hour.
  10. For the hot chocolate: Combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon, nutmeg and allspice in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar, cocoa powder and spices are dissolved and the milk is steaming, about 5 minutes. Do not let the mixture come to a boil. Whisk in the chopped chocolate a little at a time until smooth.
  11. To serve, divide the hot chocolate among 6 to 8 mugs. Insert a gingerbread person with its arms resting on the rim. Add whipped cream and marshmallows as bubbles in the hot tubs.

Watch the recipe video here:

How To Make Gingerbread People in Hot Cocoa Tubs

Recipe of the Day: Gingerbread People in Hot Cocoa Tubs ☕ Save this recipe: http://bit.ly/2BknF95.

Posted by Food Network on Saturday, December 23, 2017

Dessert

Melting Snowman Bark

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Melting Snowman Bark
Puddles of creamy white chocolate harden into delightful holiday treats without turning on the oven. Decorate them with different candies.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 pound white chocolate chips
  • ½ cup chopped semisweet chocolate or semisweet chocolate chips
  • 12 white chocolate-coated truffle balls, such as Lindt
  • 12 black licorice gumdrop candies, for hats, or twelve 1-inch pieces rope licorice
  • 36 colorful mini candy-coated chocolates, for buttons, plus 24 mini candy-coated chocolates, for earmuffs, optional
  • 12 pretzel sticks or chocolate-covered pretzel sticks, broken in half
  • 12 small orange sprinkles or other tiny orange candies, such as Tic Tacs
  • 6 multicolored sour gummy belt candies
  • Confectioners' sugar, for serving, optional
Instructions
  1. Special equipment: a piping bag with a small #2 or #3 plain tip or a resealable plastic bag
  2. Line a baking sheet with parchment paper. Put the white chocolate in a medium microwave-safe bowl and melt in the microwave at 50 percent power for 30 second intervals, stirring after each, until it is completely smooth.
  3. Melt the semisweet chocolate in a small bowl in the microwave at 50 percent power in 15 second intervals, stirring after each until it is completely smooth. Transfer to a piping bag with a small plain tip (#2 or #3). (Alternatively, transfer to a resealable plastic bag and snip off a corner.)
  4. Spoon 12 ovals of white chocolate onto the parchment for the melted snowman bodies, leaving several tablespoons of white chocolate behind in the bowl. Top each oval with a truffle for a head. (If the truffle has a flatter side, attach it facing up for the hat decoration option, so the hat will adhere. If you are making the earmuff option, place the more rounded side up.)
  5. For the hat decoration: Cut each licorice gumdrop in half crosswise. Lay the flat disc-shaped piece on a flat surface and use the heel of your hand to flatten it into a larger disc shape. Attach the other half of the licorice back onto each using the sticky sides to adhere to each other. Dip the bottom of the licorice candies in the reserved white chocolate and attach to the tops of the truffles for hats.
  6. For the earmuff decoration: Spread white chocolate on the rope licorice and attach to the truffles for earmuff headbands. Dot white chocolate onto the mini candy-coated chocolates and attach to the sides of the truffles to make the earmuffs.
  7. For the body and face decoration: Stick the pretzel pieces into the white chocolate for arms and arrange some of the mini candy-coated chocolates down the center for buttons. With scissors, cut the gummy belts in half lengthwise, trim the ends to make scarves and set aside.
  8. Spread a little white chocolate on the orange candies and attach for noses, holding in place until the chocolate hardens. Pipe the semisweet chocolate on for the eyes and mouth. Refrigerate until set, about 30 minutes.
  9. Wrap the gummy scarves around the snowmen and pinch to attach at the front. Serve immediately or keep refrigerated until ready to serve. Dust the melted snowmen with confectioners' sugar if desired.

Watch the recipe video here:

Melting Snowman Bark

"I'm melting!!!"Get the recipe for Melting Snowman Bark before it's too late: http://www.foodtv.com/5ayta.

Posted by Food Network on Wednesday, December 20, 2017

Main dish

Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw

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Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw
Who else is craving tacos? ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Grilled Poblanos:
  • 3 large poblanos
  • Canola oil
  • Salt and freshly ground black pepper
BBQ Onions:
  • 2 sweet onions, skin-on, and cut into ¼-inch thick slices
  • Canola oil
  • Salt and freshly ground black pepper
  • 1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)
Coleslaw:
  • ¾ cup mayonnaise
  • 2 tablespoons sugar
  • 1 teaspoon celery seed
  • 3 tablespoons apple-cider vinegar
  • Salt and freshly ground black pepper
  • 1 small head cabbage, cored, finely shredded
  • 2 carrots, finely shredded
  • ½ small red onion, thinly sliced
  • 3 scallions, thinly sliced on the diagonal
Chicken:
  • 2 tablespoons ancho chili powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cumin
  • 2 teaspoons light brown sugar
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 4 boneless, skinless chicken breasts (8 ounces each)
  • Canola oil
  • 8 flour tortillas
  • 2 grilled sliced poblanos
  • Barbecued onions
  • Coleslaw
  • Guacamole, recipe follows
  • Fire Roasted Green Chile Guacamole:
  • 2 ripe Hass avocados, peeled, pitted and diced
  • 1 poblano chile, roasted, seeded, peeled, and diced
  • ¼ cup finely diced red onion
  • 2 scallions, finely chopped
  • 2 fresh limes
  • ½ cup chopped fresh cilantro leaves
  • 2 tablespoons canola oil
  • Salt and pepper
Instructions
For the poblanos:
  1. Heat the grill to high.
  2. Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.
For the onions:
  1. Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.;
For the coleslaw:
  1. Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.
For the chicken:
  1. Heat the grill to high.
  2. Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.
  3. Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.
  4. Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.
Fire Roasted Green Chile Guacamole:
  1. Combine all ingredients in a medium bowl and season with salt and pepper.

Watch the recipe video here:

How To Make Bobby's Sweet and Spicy Chicken Tacos

Who else is craving tacos? ??Bobby Flay is set for another #BeatBobbyFlay battle, tonight @ 10|9c!

Posted by Food Network on Wednesday, December 20, 2017

Dessert

Christmas Cake Cookies

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Christmas Cake Cookies
Tag someone you love to bake cookies with! ?❤️
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cookie:
  • 3 cups all-purpose flour, plus more for flouring
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup granulated sugar
  • 4 tablespoons (1/2 stick) salted butter, softened
  • ¼ cup shortening, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Seeds from ½ vanilla bean
  • ¾ cup sour cream
Frosting:
  • 8 tablespoons (1 stick) salted butter, softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • Pinch of kosher salt
  • 2 to 4 tablespoons heavy cream
  • 18 drops green gel paste
  • 72 cinnamon imperials, for topping
Instructions
  1. Special equipment: a 2½-inch round cutter
  2. For the cookie: Whisk together the flour, baking powder, baking soda and salt in a bowl.
  3. In the bowl of a stand mixer with the paddle attachment, cream together the granulated sugar, butter and shortening. Add the eggs 1 at a time, mixing well between additions. Add the vanilla extract and vanilla seeds and mix well. Add the sour cream and mix until just combined. Add the dry ingredients to the wet ingredients and beat on low until just mixed through; the dough will be sticky. Shape into a rectangle and wrap in plastic wrap. Refrigerate for a couple of hours or overnight.
  4. When ready to bake, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or silicone baking mats.
  5. Roll out the dough on a floured surface about ¼ inch thick and cut into 2½-inch rounds. Place the rounds on the prepared baking sheets. Bake until the cookies are puffed and cooked through but have not taken on any color, 13 to 15 minutes. Remove the cookies to a wire rack to cool.
  6. For the frosting: When ready to decorate, make the frosting. In the bowl of a stand mixer with the paddle attachment, cream the butter and vanilla until smooth. Slowly add the powdered sugar and salt and beat on medium until smooth and fluffy. Add the heavy cream 1 tablespoon at a time until the frosting is fairly thick. Add the gel paste and stir to evenly combine.
  7. Use a butter knife to spread the frosting on the cookies, then decorate with 3 cinnamon imperials in the center of each cookie. Leave overnight to set.

Watch the recipe video here:

How To Make Ree's Christmas Cake Cookies

Christmas Cake Cookies, via The Pioneer Woman – Ree DrummondTag someone you love to bake cookies with! ?❤️

Posted by Food Network on Wednesday, December 20, 2017

Cake Dessert

Chocolate Raspberry Bundt Cake

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Chocolate Raspberry Bundt Cake
Chocolate Raspberry Bundt Cake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Cake:
  • Nonstick cooking spray, for the pan
  • ¾ cup milk
  • ⅓ cup seedless raspberry jam
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • ¼ cup raspberry liqueur, such as Chambord
  • 3 large eggs
  • One 15.25-ounce box devil's food cake mix
  • ½ cup fresh raspberries, for decorating
  • 1 bunch fresh mint, for decorating
Ganache:
  • ½ cup plus 2 tablespoons semisweet chocolate chips
  • 1 tablespoon seedless raspberry jam
  • 1 tablespoon raspberry liqueur, such as Chambord
  • ½ cup heavy cream
Instructions
  1. For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray.
  2. In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur and eggs. Add the cake mix and beat on medium speed for about 1 minute.
  3. Transfer the batter to the prepared pan and bake until a toothpick or cake tester comes out clean when inserted into the cake, about 35 minutes. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
  4. For the ganache: Put the chocolate, jam, and liqueur in a mixing bowl. Bring the cream to a low simmer in a small pan set over medium-high heat. Pour over the chocolate and let stand 10 minutes. Stir with a whisk until smooth. Let stand another 10 minutes.
  5. Place the cake on a cake stand or serving dish and pour the ganache over it, letting it drip down the sides. Use the raspberries and mint to decorate it to look like a holiday wreath if desired.

Watch the recipe video here:

How To Make Katie's Chocolate Raspberry Bundt Cake

'Tis the season to indulge in Chocolate Raspberry Bundt Cake ?

Posted by Food Network on Thursday, December 21, 2017

Main dish

Roast Prime Rib

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Roast Prime Rib
The cooking method for this show-stopping roast may seem unconventional, but that's by design: Roasting at an initial high temperature sears the outside into a crust, then shutting off the oven and leaving the roast inside allows it to cook itself to the perfect medium rare. Use that time to whip up the creamy horseradish sauce and visit with your guests.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Prime Rib:
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • ¼ cup prepared horseradish
  • 2 tablespoons mixed or tri-color peppercorns, coarsely cracked
  • Kosher salt
  • One 7- to 8-pound boneless prime rib roast
Sauce:
  • 2 cups sour cream
  • ⅔ cup prepared horseradish, drained
  • Kosher salt and freshly ground black pepper
  • 1 bunch fresh chives, coarsely chopped (about ¾ cup)
Instructions
  1. For the prime rib: Preheat the oven to 500 degrees F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan. Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1½ hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.
  2. For the sauce: Meanwhile, whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve.
  3. Cut the roast into 1-inch-thick slices and serve with the sauce.

Watch the recipe video here:

How to Make a Holiday Roast Prime Rib

Recipe of the Day: Roast Prime RibSave this recipe: http://bit.ly/2BgoYWH.

Posted by Food Network on Tuesday, December 19, 2017

Breakfast

Rigatoni Pie

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Rigatoni Pie
With just a few extra minutes of prep time, a classic baked pasta dinner is transformed into an eye-catching pie. To save time, instead of making your own tomato sauce, you can substitute 4 cups of smooth-textured, store-bought marinara.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 tablespoons extra-virgin olive oil
  • 9 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • One 28-ounce can whole peeled tomatoes in juice
  • One 15-ounce can whole peeled tomatoes in juice
  • 1 cup loosely-packed fresh basil leaves
  • Kosher salt and freshly ground pepper
  • 1 pound rigatoni
  • 1 pound part-skim mozzarella, grated
  • ⅔ cup grated Parmesan cheese
Instructions
  1. Special equipment: a 9-inch springform pan
  2. Heat 4 tablespoons of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the chile flakes, then add the tomatoes and 1½ cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth.
  3. Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon olive oil.
  4. Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses.
  5. Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve.

Watch the recipe video here:

How To Make Rigatoni Pie

Rigatoni Pie is real, and you need it. ? ? ?

Posted by Food Network on Monday, December 18, 2017

Breakfast

Rigatoni Pie alla Vodka

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Rigatoni Pie alla Vodka
Rigatoni stands at attention in this savory baked pie. The tender upright tubes of pasta are filled and topped with a creamy tomato-vodka sauce, turning a classic Italian dish into a vertical centerpiece.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 1 large shallot, finely chopped
  • ½ teaspoon crushed red pepper flakes
  • One 28-ounce can whole peeled tomatoes, with their juices
  • One 15-ounce can whole peeled tomatoes, with their juices
  • 1 cup vodka
  • ½ cup heavy cream
  • 1 cup loosely packed fresh basil leaves, plus more for serving
  • Kosher salt and freshly ground black pepper
  • 1 pound rigatoni
  • 1 pound part-skim mozzarella, grated
  • ⅔ cup grated Parmesan
Instructions
  1. Special equipment: a 9-inch springform pan
  2. Heat ¼ cup of the oil with the shallot in a large saucepan over medium-low heat. Once it begins to sizzle, cook the shallot, stirring occasionally, until is soft and just beginning to brown, about 6 minutes. Stir in the red pepper flakes, then add the tomatoes with their juices, vodka and ½ cup water. Increase the heat to high and bring the sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Stir in the cream, bring back to a simmer and cook for 1 minute. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes, then puree in a blender until smooth.
  3. Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon oil.
  4. Bring a large pot of generously salted water to a boil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon oil.
  5. Stand the rigatoni on their ends in the prepared springform pan until it is completely filled (you might have leftover pasta). Put the pan on a foil-lined baking sheet to catch any drips. Pour the sauce over the pasta, spreading it with the back of a spoon (you might have leftover sauce). Sprinkle with the mozzarella and Parmesan.
  6. Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, sprinkle with basil, cut into wedges and serve.

Watch the recipe video here:

How To Make Vodka Rigatoni Pie

Recipe of the Day: Rigatoni Pie alla VodkaSave this recipe: http://bit.ly/2jkVCfm.

Posted by Food Network on Saturday, December 16, 2017

Main dish

Meat Loaf

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Meat Loaf
Fans say Ina Garten's easy recipe is the "best meatloaf ever!"
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon good olive oil
  • 3 cups chopped yellow onions (3 onions)
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons Worcestershire sauce
  • ⅓ cup canned chicken stock or broth
  • 1 tablespoon tomato paste
  • 2½ pounds ground chuck (81 percent lean)
  • ½ cup plain dry bread crumbs (recommended: Progresso)
  • 2 extra-large eggs, beaten
  • ½ cup ketchup (recommended: Heinz)
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
  3. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1¼ hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

Watch the recipe video here:

How To Make Ina's Meat Loaf

Fans say Ina Garten's easy recipe is the "best meatloaf ever!" ?

Posted by Food Network on Wednesday, December 6, 2017