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Pizza

Pepperoni Pizza Dip

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Pepperoni Pizza Dip
Everything you love about pepperoni pizza in a molten, cheesy dip.
Author:
Cuisine: Italian
Recipe type: Pizza
Ingredients
  • 1 tablespoon olive oil
  • ¼ cup finely chopped onion
  • 1 tablespoon minced garlic
  • ¼ teaspoon red chile flakes
  • 1 (28-ounce) can crushed tomatoes (recommended: fire roasted Muir Glen)
  • 1 tablespoon julienned fresh basil leaves, plus sprig for garnish
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
Bottom Layer:
  • 8 ounces cream cheese, softened
  • ⅔ cup ricotta cheese
  • ⅓ cup grated Parmesan
  • 1 egg, slightly beaten
  • ½ teaspoon minced garlic
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon red chile flakes
Pizza Toppings:
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 cup thinly sliced pepperoni
  • ½ cup diced (1/4-inch) red bell pepper
  • 1 tablespoon minced shallot
  • ½ cup quartered and thinly sliced crimini mushrooms
  • 1 cup small-dice buffalo mozzarella cheese
  • ¼ cup grated Parmesan
  • Serving suggestions: Toasted pizza dough strips, toasted pita strips, or crackers.
Instructions
  1. Preheat the oven to 350 degrees F.
  2. For the pizza sauce: Add the olive oil to a 12-inch saute pan over medium heat and, when hot, add the onion. Saute until translucent. Add the garlic and red chile flakes, cook for 1 minute, and then add the canned tomatoes. Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally. When the mixture has thickened, stir in the fresh and dried spices. Simmer for an additional 15 minutes and adjust seasoning, if necessary. Remove from the heat.
  3. For the bottom layer: In a medium bowl, combine the cream cheese, ricotta, Parmesan, egg, garlic and spices. Spread the mixture evenly into an oven-safe casserole (2-quart capacity or a 9-inch pie pan). Set aside.
  4. For the toppings: In a small saute pan over medium heat, add a drizzle of olive oil and the pepperoni. Saute until the pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. Add the remaining olive oil and the red bell peppers and saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat.
  5. To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper and mushroom mixture, and then the pepperoni. Evenly distribute the mozzarella over the top and bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan. Garnish with the basil sprig and serve hot with pizza dough strips, toasted pita strips, or crackers.

Watch the recipe video here:

How To Make Pepperoni Pizza Dip

Everything you love about pepperoni pizza in a molten, cheesy dip.Save the recipe: https://foodtv.com/2KeJngM

Posted by Food Network on Tuesday, September 12, 2017

Main dish

Corn and Cheese Chowder

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Corn and Cheese Chowder
Recipe of the Day: The Pioneer Woman - Ree Drummond's 5-Star Corn and Cheese Chowder
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 tablespoons (1/2 stick) butter
  • 1 whole onion, chopped
  • 3 slices bacon, cut into pieces
  • 3 whole bell peppers, finely diced (red, yellow, orange)
  • 5 ears corn, kernels sliced off
  • ¼ cup all-purpose flour
  • 3 cups chicken stock or broth
  • 2 cups half-and-half
  • 1 heaping cup grated Monterey Jack
  • 1 heaping cup grated pepper Jack
  • ⅓ cup sliced green onions
  • Salt and freshly ground black pepper
  • 12 bread bowls, hollowed out
Instructions
  1. In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
  2. Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
  3. Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

Watch the recipe video here:

How To Make Ree's Corn and Cheese Chowder

The Pioneer Woman – Ree Drummond's 5-Star Corn and Cheese ChowderSave the recipe: https://foodtv.com/2InvC16!

Posted by Food Network on Wednesday, September 13, 2017

Dessert

Pumpkin Chocolate Chip Cookies

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Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies = instant happiness.
Author:
Cuisine: American
Recipe type: Cookies
Ingredients
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 cups (12-ounce bag) milk chocolate chips, not semisweet
  • Nonstick cooking spray or parchment paper
Instructions
  1. Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
  2. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Watch the recipe video here:

How To Make Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies = instant happiness.

Posted by Food Network on Sunday, September 10, 2017

Main dish

Garlic Roasted Potatoes

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Garlic Roasted Potatoes
Potatoes in any form are great, but Ina Garten's Garlic Roasted Potatoes are the best of the best.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 pounds small red or white potatoes
  • ¼ cup good olive oil
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons minced garlic (6 cloves)
  • 2 tablespoons minced fresh parsley
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  3. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Watch the recipe video here:

How To Make Ina's Garlic Roasted Potatoes

Potatoes in any form are great, but Ina Garten's Garlic Roasted Potatoes are the best of the best.

Posted by Food Network on Thursday, September 14, 2017

Lasagna

Cheesy Pesto Lasagna Rolls

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Cheesy Pesto Lasagna Rolls
Each of these noodle roll-ups has just the right amount of filling and bakes in a fraction of the time a traditional deep-dish lasagna takes.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • Kosher salt and freshly ground black pepper
  • 12 lasagna noodles
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1½ cups whole milk
  • 1 large egg
  • 2 cups whole milk ricotta
  • One 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 2½ cups shredded mozzarella
  • ¾ cup grated Parmesan
  • 1 cup store-bought pesto
  • 1 tablespoon extra-virgin olive oil
  • Crushed red pepper flakes, optional
Instructions
  1. Position an oven rack to the middle position and preheat the oven to 425 degrees F.
  2. Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet.
  3. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Whisk in the milk, a large pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes. Allow the bechamel sauce to cool slightly.
  4. Beat the egg in a large bowl and then stir in the ricotta, spinach, 1½ cups of the mozzarella cheese, ½ cup of the Parmesan, ½ cup of the pesto, a large pinch of salt and a few grinds of pepper. Stir the remaining ½ cup pesto into the slightly cooled bechamel sauce.
  5. Brush a 13- by 9- inch baking dish with oil. Spread ¼ cup of the pesto-bechamel sauce on to the bottom of the dish.
  6. Lay half of the cooked lasagna noodles on a clean work surface and spread ⅓ cup of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up. As you make the rolls, transfer them to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining pesto-bechamel sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and ¼ cup Parmesan. Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Sprinkle with crushed red pepper, if using, and let stand for 5 minutes before serving.

Watch the recipe video here:

How To Make Pesto Lasagna Rolls

Recipe of the Day: Cheesy Pesto Lasagna Rolls

Posted by Food Network on Thursday, September 14, 2017

Lasagna

Skillet Lasagna

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Skillet Lasagna
Creamy, extra-cheesy skillet lasagna gets ?? from even the pickiest little eaters.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • Kosher salt and freshly ground pepper
  • One 16-ounce box lasagna noodles, broken into pieces
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 teaspoons fresh thyme leaves
  • 2½ cups milk (2 percent or whole)
  • 2 teaspoons fresh lemon juice
  • Freshly ground pepper
  • 1 rotisserie chicken (about 2 pounds), shredded
  • One 15-ounce tub whole milk ricotta cheese
  • 12 ounces shredded mozzarella
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a large pot of salted water, boil the broken lasagna noodles according to package directions until al dente. Drain and reserve.
  3. In a medium pot, melt the butter. Once the foaming subsides, add the flour and whisk for about a minute until a roux forms. Add the thyme leaves and whisk another few seconds. Gradually add the milk and keep whisking until a creamy sauce forms, 5 to 8 minutes. Whisk in the lemon juice and season with 1 teaspoon each salt and pepper.
  4. Pour ½ cup of the sauce in the bottom of a 12-inch cast-iron skillet. Arrange one-third of the noodles on top, then layer with about 1 cup of the chicken, dollop with half the ricotta, sprinkle with ⅓ of the mozzarella and drizzle another 1 cup of the sauce over the cheese. Repeat with another layer of noodles, chicken, ricotta, mozzarella and sauce. Add a final layer of noodles, mozzarella and sauce. Bake until the cheese is browned and bubbly, about 30 minutes.

Watch the recipe video here:

How to Make Creamy Skillet Lasagna Bake with Bev Cooks

Creamy, extra-cheesy skillet lasagna gets ?? from even the pickiest little eaters. #momwins with Bev Cooks

Posted by Food Network on Tuesday, September 12, 2017

Main dish

Apple Fritters

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Apple Fritters
Apple Fritters
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Vegetable oil, for deep-frying
  • 2 cups all-purpose flour
  • ½ cup plus 3 tablespoons granulated sugar
  • 2¼ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1¼ teaspoons salt
  • 2 large eggs
  • ¾ cup whole milk
  • 2 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • 2 Granny Smith apples, cored and cut into small dice
  • Powdered sugar, for dusting, optional
  • Serving suggestions: breakfast sausage and bacon
Instructions
  1. Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.
  2. In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples, adding enough to make a very chunky batter.
  3. Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve warm with sausage and bacon!

Watch the recipe video here:

How To Make Ree's Apple Fritters

These Apple Fritters from The Pioneer Woman – Ree Drummond have us like ???

Posted by Food Network on Monday, September 11, 2017

Noodle

Turkey Noodle Casserole

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Turkey Noodle Casserole
Recipe of the Day: Rachael's Turkey Noodle Casserole
Author:
Cuisine: Italian
Recipe type: Noodle
Ingredients
  • ½ pound extra wide egg noodles
  • Salt
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 3 slices bacon or turkey bacon, chopped
  • 1⅓ pound, the average weight of 1 package, ground turkey breast
  • 1 pound white mushrooms, wiped, trimmed and sliced
  • 1 medium onion, chopped
  • Black pepper
  • 2 teaspoons dried thyme or poultry seasoning
  • ½ cup dry white wine
  • 1 cup chicken stock, available on soup aisle, eyeball it
  • ½ cup heavy cream, 3 turns of the pan
  • ¼ teaspoon freshly grated nutmeg
  • 2 tablespoons softened butter
  • 2 cups grated Gruyere, about an 8-ounce brick
  • 1 cup plain bread crumbs
  • 2 to 3 tablespoons chopped parsley leaves
Instructions
  1. Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.
  2. Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.
  3. Preheat broiler to high. Combine noodles with turkey and sauce. Grease a casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.

Watch the recipe video here:

How To Make Rachael's Turkey Noodle Casserole

Recipe of the Day: Rachael's Turkey Noodle Casserole

Posted by Food Network on Monday, September 11, 2017

Pasta

Farmer’s Pasta

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Farmer's Pasta
Trending on Pinterest: Giada's Fan-Favorite Cheesy Farmer's Pasta
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • Butter, for greasing pan
  • 2 tablespoons (or more) olive oil
  • 6 ounces pancetta, chopped
  • 4 teaspoons minced garlic
  • ⅓ cup all-purpose flour
  • 7 cups whole milk
  • 8 ounces Fontina cheese, grated
  • 4 ounces mozzarella cheese, grated
  • ¾ cup freshly grated Parmesan
  • 6 ounces provolone cheese, grated
  • 1 pound rigatoni pasta
  • 3 tablespoons chopped fresh Italian parsley leaves
  • 3 tablespoons chopped fresh basil leaves
  • Salt and freshly ground black pepper
  • 2 cups fresh coarse bread crumbs
  • Extra-virgin olive oil, for drizzling
Instructions
  1. Butter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.
  2. Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but ¼ cup of the pan drippings (if necessary, add more oil to the pan drippings to equal ¼ cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.
  3. Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.
  4. Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.

Watch the recipe video here:

How To Make Farmer's Pasta

Trending on Pinterest: Giada's Fan-Favorite Cheesy Farmer's Pasta

Posted by Food Network on Sunday, September 10, 2017

Main dish

Cheddar BBQ Meatloaf Muffins

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Cheddar BBQ Meatloaf Muffins
Recipe of the Day: Cheddar BBQ Meatloaf Muffins
Author:
Cuisine: American
Recipe type: Main Dish
Ingredients
  • ⅔ cup milk
  • ½ cup plain dry breadcrumbs
  • 2 pounds meatloaf mix (ground beef, pork and veal)
  • 1¼ cups shredded Cheddar (about 5 ounces)
  • ½ cup barbecue sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 small green onions, finely chopped (about ⅓ cup)
  • 2 cloves garlic, minced
  • 1 large egg
  • Serving suggestions: mashed potatoes and a green salad
Instructions
  1. Preheat the oven to 375 degrees F. Pour the milk over the breadcrumbs in a large bowl and stir to combine. Add the meatloaf mix, 1 cup of the cheese, ¼ cup of the barbecue sauce, the salt, pepper, green onions, garlic and egg and mix with your hands until just combined.
  2. Divide and shape the mixture into 6 balls and arrange the balls in a 6-cup nonstick muffin pan. Place the muffin pan on a rimmed baking sheet and brush the remaining ¼ cup barbecue sauce on top of the meat.
  3. Bake for 40 minutes, rotating the pan halfway through cooking. Sprinkle with the remaining ¼ cup cheese. Continue to bake until the meatloaf muffins are cooked through to an internal temperature of 165 degrees F, about 5 minutes more; the interior muffins may take a little longer to cook. Cool 5 minutes in the pan.
  4. Arrange on a serving platter and serve with mashed potatoes and a green salad.
Cook's Note
  1. This recipe may be doubled and frozen for future meals. After baking, remove the meatloaf muffins from the pan to cool. Wrap each individual portion with aluminum foil and freeze. To reheat: Thaw overnight in the refrigerator or on your counter for about 4 hours. Preheat the oven to 375 degrees F. Place the thawed muffins on a baking sheet in their foil packets and bake for 25 minutes. Carefully open the foil and continue to bake for 5 minutes until warmed through.

Watch the recipe video here:

Cheddar BBQ Meatloaf Muffins

Recipe of the Day: Cheddar BBQ Meatloaf Muffins

Posted by Food Network on Saturday, September 9, 2017