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Crazy Brownies

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Crazy Brownies
The secret to these Crazy Brownies is... cake mix!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 stick (8 tablespoons) butter, melted, plus more for greasing pan
  • 1 box chocolate cake mix (18 ounces)
  • ⅓ cup evaporated milk
  • 9 peanut butter cups
  • 12 chocolate-covered caramels, such as Rolos
  • ½ cup finely chopped pecans
  • ⅓ cup candy-coated chocolates, such as M and Ms
  • ¼ teaspoon salt
  • Powdered sugar, for sprinkling
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan.
  2. Put the dry cake mix in a large bowl and stir in the evaporated milk. (The mixture will still be dry.) Next, pour in the melted butter, stirring gently until the mix just comes together (don't over-mix).
  3. Divide the mixture in half and press half of it in the bottom of the prepared pan. Lay the peanut butter cups over the top. Peel the caramels and place them in the spaces between. Sprinkle the nuts into the cracks, followed by the chocolate candies. Finally, sprinkle the salt all over. Put the other half of the batter on a cutting board and press it into a square a little smaller than the pan (it will be very sticky). Transfer it to the pan and lightly press it to cover all the ingredients.
  4. Bake until the batter is fully baked, 22 to 25 minutes. Allow to cool completely, then place the pan in the fridge, covered in foil, for a couple of hours.
  5. Remove the brownies from the pan in one piece, then sprinkle on plenty of powdered sugar. With a sharp serrated knife, cut into small squares.
  6. Gobble 'em up!

Watch the recipe video here:

How To Make Ree's Crazy Brownies

The secret to these Crazy Brownies is… cake mix! ? (thanks, The Pioneer Woman – Ree Drummond!)

Posted by Food Network on Saturday, September 9, 2017

Main dish

Fancy Philly Cheesesteak

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Fancy Philly Cheesesteak
A classic Philly cheesesteak gets elevated with dry aged beef and Raclette -- the perfect melting cheese.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 tablespoons olive oil
  • Two 8-ounce dry-aged prime boneless NY strip steaks
  • Kosher salt and freshly ground black pepper
  • One 8-ounce container mixed sliced mushrooms
  • 1 medium onion, thinly sliced
  • 2 medium Cuban or banana peppers, seeded and thinly sliced
  • 1 pound Raclette cheese, rind removed and cubed (see Cook's Note)
  • 4 soft hoagie rolls, split
  • Flaky sea salt, such as Maldon, for sprinkling
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Sprinkle the steaks with salt and pepper and cook, flipping as needed, until browned all over and cooked to medium-rare (an internal temperature of 130 to 135 degrees F), 7 to 8 minutes. Transfer the steaks to paper towels to drain, wipe the skillet clean and return to medium heat.
  3. Heat the remaining 3 tablespoons oil in the skillet, then add the mushrooms. Sprinkle with salt and pepper and cook, stirring, until golden brown, 4 to 5 minutes. Add the onion and peppers, sprinkle with salt and pepper and cook, stirring, until lightly charred and soft, 7 to 8 minutes. Transfer to a bowl.
  4. Wipe out the skillet and sprinkle the cheese in it. Warm in the oven until melted, about 3 minutes.
  5. Meanwhile, divide the onions and mushrooms among the rolls. Very thinly slice the steaks and them divide among the rolls. Evenly pour some of the cheese over each roll. Sprinkle with flaky sea salt.

Fancy Philly Cheesesteak

We got fancy in honor of tonight's new #GreatFoodTruckRace! Tune in @ 9|8c.

Posted by Food Network on Sunday, August 27, 2017

Uncategorized

Guacamole

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Guacamole
Happiness is a big bowl of guacamole
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 avocados
  • Salt
  • Pico de Gallo, recipe follows
  • Tortilla chips, for serving
Pico de Gallo:
  • 3 yellow or red onions
  • 12 Roma tomatoes (slightly under ripe is fine)
  • 2 cups fresh cilantro leaves
  • 2 to 3 jalapenos
  • 1 lime
  • Salt
Instructions
  1. Halve the avocados lengthwise. Remove the pit and dice the flesh inside the shell. Squeeze the diced avocado into a bowl.
  2. Next, sprinkle on some salt and mash away with a fork until you get the avocado to the consistency you want.
  3. Now throw on a big pile of Pico de Gallo and stir together gently. Always test the guacamole with tortilla chips so you'll get a more accurate gauge of the salt content.
Pico de Gallo:
  1. Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
  2. Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
  3. Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

Watch the recipe video here:

How To Make Ree's Guacamole

Happiness is a big bowl of guacamole ? (via The Pioneer Woman – Ree Drummond)

Posted by Food Network on Wednesday, August 23, 2017

Main dish

Stuffed Shells

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Stuffed Shells
We totally get it if you reach for another serving of these cheesy stuffed shells from The Pioneer Woman - Ree Drummond.
Author:
Cuisine: American
Recipe type: Main Dish
Ingredients
  • 8 ounces jumbo pasta shells
  • 30 ounces whole-milk ricotta cheese
  • ½ cup grated Romano cheese
  • 2 tablespoons minced fresh parsley
  • 12 leaves fresh basil, cut into chiffonade
  • 1 large egg
  • Freshly ground black pepper
  • 8 ounces Parmesan, grated
  • 2 jars good-quality marinara sauce
  • 8 ounces mozzarella cheese, grated
  • Crusty French bread, for serving
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
  3. In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
  4. To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
  5. Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

Watch the recipe video here:

How To Make Ree's Stuffed Shells

We totally get it if you reach for another serving of these cheesy stuffed shells from The Pioneer Woman – Ree Drummond.Save the recipe: https://foodtv.com/2W0J0uH!

Posted by Food Network on Sunday, September 3, 2017

Uncategorized

Barbecued Chinese Chicken Lettuce Wraps

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Barbecued Chinese Chicken Lettuce Wraps
Recipe of the Day: Rachael's Barbecued Chinese Chicken Lettuce Wraps.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups, 4 handfuls, fresh shiitake mushrooms
  • 1⅓ to 1½ pounds thin cut chicken breast or chicken tenders
  • 2 tablespoons light colored oil, such as vegetable oil or peanut oil
  • Coarse salt and coarse black pepper
  • 3 cloves garlic, chopped
  • 1 inch ginger root, finely chopped or grated, optional
  • 1 orange, zested
  • ½ red bell pepper, diced small
  • 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
  • 3 scallions, chopped
  • 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
  • ½ large head iceberg lettuce, core removed, head quartered
  • Wedges of navel orange -- platter garnish
Instructions
  1. Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
  2. Preheat a large skillet or wok to high.
  3. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Watch the recipe video here:

How To Make Barbecued Chinese Chicken Lettuce Wraps

Recipe of the Day: Rachael's Barbecued Chinese Chicken Lettuce Wraps

Posted by Food Network on Wednesday, August 23, 2017

Salads

Grilled Peach and Corn Salad

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Grilled Peach and Corn Salad
Recipe of the Day: Grilled Peach and Corn Salad
Author:
Cuisine: American
Recipe type: Salad
Ingredients
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 4 ears corn, shucked
  • 3 peaches, each cut into 4 wedges
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ Fresno pepper, halved, seeded and thinly sliced into half-moons
  • ½ small shallot, finely minced
  • ⅓ cup toasted sliced almonds
  • ⅓ cup crumbled feta (2 ounces)
  • 4 cups baby arugula (2½ ounces)
Instructions
  1. Prepare a grill for medium-high heat. Drizzle some olive oil on the corn and peaches and sprinkle with salt and pepper. Grill the corn and peaches, turning them periodically, until they develop dark grill and char marks on all sides, 6 to 8 minutes for the peaches and 10 to 12 minutes for the corn. Let cool slightly.
  2. Meanwhile, whisk together the olive oil, vinegar, mustard, Fresno pepper, shallot, ½ teaspoon salt and a few grinds of pepper in a large bowl.
  3. Cut the corn kernels from the cobs and discard the cobs. Slice the peach wedges crosswise so each piece has some grill marks. Add the corn kernels and sliced peaches to the large bowl of dressing along with the almonds and feta. Toss gently to coat. Check for seasoning and add more salt and pepper to taste.
  4. Arrange a bed of arugula on a large platter. Top with the peach and corn salad.

Watch the recipe video here:

How To Make Grilled Peach and Corn Salad

Recipe of the Day: Grilled Peach and Corn Salad ??

Posted by Food Network on Thursday, August 24, 2017

Burgers

Almost-Famous Animal-Style Burgers

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Almost-Famous Animal-Style Burgers
It’s sooo pretty.
Author:
Cuisine: American
Recipe type: Burgers
Ingredients
  • 2 tablespoons vegetable oil, plus more for brushing
  • 2 large onions, finely chopped
  • Kosher salt
  • ¼ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • ½ teaspoon white vinegar
  • 2 pounds ground beef chuck (preferably 60 percent lean)
  • 4 hamburger buns, split
  • ¼ cup sliced dill pickles
  • ¾ cup shredded iceberg lettuce
  • 4 to 8 thin slices tomato
  • Freshly ground pepper
  • ¼ cup yellow mustard
  • 8 slices American cheese
Instructions
  1. Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and ¾ teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add ½ cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.)
  2. Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and ½ inch thick.
  3. Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
  4. Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1½ teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up. Sandwich the double patties on the buns.

Watch the recipe video here:

How to Make In-N-Out-Inspired Animal Style Burgers

For those who don’t have access to the deliciousness of In-N-Out… we got you covered ??Save the recipe: https://foodtv.com/2ZqtyuD!

Posted by Food Network on Monday, August 28, 2017

Breakfast

Breakfast Stuffed Scallion Pancakes

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Breakfast Stuffed Scallion Pancakes
Love scallion pancakes? Just wait until you try them stuffed with BREAKFAST!
Author:
Cuisine: American
Recipe type: Breakfast
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1½ cups all-purpose flour, plus more for dusting (see Cook's Note)
  • Kosher salt and freshly ground black pepper
  • ½ cup boiling water
  • ¼ cup toasted sesame oil
  • 5 scallions, thinly sliced
  • 8 slices bacon
  • Vegetable oil, for frying
  • 2 tablespoons whole milk
  • 8 large eggs
  • 1 cup shredded sharp Cheddar
  • ¼ cup fresh cilantro leaves
Instructions
  1. Whisk together the flour and 1 teaspoon salt in a large bowl. Add the boiling water and stir with a rubber spatula until blended. If the dough is dry, add up to 2 more tablespoons water (it does not have to be boiling). When the dough is cool enough to handle, knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
  2. Meanwhile, stir together the sesame oil and scallions in a small bowl and set aside.
  3. Divide the dough into 4 pieces and keep covered. One at a time, roll each piece into a 7-inch circle about 1/16 inch thick. Spread one-quarter of the scallion mixture evenly over 1 dough piece. Roll the dough up tightly like a jelly roll. Coil the dough into a circle, cover and set aside. Repeat with the remaining dough pieces and scallion mixture.
  4. Flatten each coil with your hand on a floured surface, then roll with a floured rolling pin into a thin 8-inch circle. Carefully transfer the pancakes to a large baking sheet lined with parchment. If you need to stack the pancakes, put additional parchment paper between the pancakes so that they do not stick together. Cover and refrigerate for 1 hour.
  5. Heat a large nonstick skillet over medium heat and add the bacon. Cook, flipping halfway through, until the bacon is crispy, 12 to 15 minutes. Transfer to a paper towel-lined plate. Reserve the bacon fat in the skillet.
  6. Heat a medium skillet over medium-high heat. Pour a thin layer of vegetable oil into the skillet. Add 1 dough round and cook until golden brown and crispy in spots, 1 to 2 minutes per side. Transfer the pancake to a paper towel-lined baking sheet. Repeat with the remaining pancakes, adding more oil as needed.
  7. Return the skillet with the bacon drippings to low heat. Whisk together the milk and eggs in a medium bowl with a large pinch of salt and pepper. Pour the egg mixture into the skillet and cook, stirring the eggs and scraping the sides and bottom of the skillet as needed, until small curds form and the eggs are just set, 6 to 8 minutes. Turn off the heat and gently stir in the Cheddar.
  8. Divide the cheesy eggs among the 4 pancakes, gently spreading the eggs over one half of each pancake. Lay the bacon over the eggs and sprinkle with the cilantro. Fold each pancake in half, then fold in half once more like a crepe.

Watch the recipe video here:

How to Make Breakfast-Stuffed Scallion Pancakes

Love scallion pancakes? Just wait until you try them stuffed with BREAKFAST! ?

Posted by Food Network on Thursday, August 24, 2017

Breakfast Dessert

Fruit Filled Mini Toaster Pastries

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Fruit Filled Mini Toaster Pastries
Mini Toaster Pastries are the perfect breakfast treat!
Author:
Cuisine: American
Recipe type: Dessert
Serves: 16
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 5 tablespoons cold water
  • 1 tablespoon apple cider vinegar
  • 2 cups all-purpose flour, plus more for rolling out the dough
  • 1 tablespoon granulated sugar
  • ⅛ teaspoon fine sea salt
  • 1¼ sticks cold unsalted butter, cut into small pieces
  • 2 cups fresh strawberries, quartered or 2 cups raspberriesor 2 cups blackberries
  • 2 to 4 tablespoons sugar (depending on sweetness of fruit)
  • Grated zest and 1 tablespoon juice from 1 lemon
  • 2 teaspoons cornstarch
  • 2 tablespoons strawberry, raspberry or blackberry jam
  • 1 tablespoon milk, plus more for brushing
  • 1 cup confectioners' sugar
Instructions
  1. Mix together the water and vinegar in a measuring cup and keep cold.
  2. Combine the flour, sugar and salt in the bowl of a food processor and pulse a few times to combine. Scatter the cold butter over the top and pulse a few more times until the mixture resembles coarse meal. Add the water-vinegar mixture a few tablespoons at a time and pulse until the dough just comes together. Transfer the dough to a lightly-floured surface and knead gently until it just comes together. Form into a rectangle and cover with plastic wrap. Refrigerate for at least 1 hour and up to 48 hours.
  3. While the dough is chilling, combine the fruit and sugar in a small saucepan. Cook over high heat until it comes to a boil, the fruit starts to break down and the juices start to release, about 8 minutes. Stir together the lemon juice and cornstarch until combined. Add the cornstarch mixture to the pot while it is still boiling and cook until it begins to thicken, about 1 minute. Stir in the jam and the lemon zest. Transfer to a bowl, and refrigerate until cold.
  4. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
  5. Roll out half of the dough on a lightly-floured work surface into a large ⅛-inch-thick rectangle. Trim the sides with a knife so that you have a 9- by 8-inch rectangle with straight edges. Along the length, cut the rectangle into thirds so that you have three 3-inch strips. Then, cut the strips into fourths so that you have twelve small 3- by 2-inch rectangles in total. Carefully transfer these rectangles to one of your prepared baking sheets. Repeat this with the other half of dough. Gather the scraps of both halves and re-roll to create more rectangles (you will get 6 to 8 more).
  6. Spoon a heaping teaspoon of strawberry filling in the center of half of the rectangles so that it is slightly heaped (do not spread it out). Make sure not to over-fill them and leave an about ¼-inch border. Lay another rectangle over the filling and press gently around the edges to seal slightly. Use the tines of a fork to press the two layers of dough together and seal completely. Place the baking sheet with the pastries in the fridge until chilled, about 20 minutes.
  7. Lightly brush the tops of the pastries with milk. Use a toothpick to poke 8 holes over the top surface to allow the steam escape during baking. Bake until golden around the edges, 15 to 20 minutes. Transfer to a wire rack to cool. Stir the milk into the confectioners' sugar until smooth (add a drop or 2 of water if you need to loosen it). Drizzle over the cooled pastries and serve.

Watch the recipe video here:

Mini Toaster Pastries

Mini Toaster Pastries are the perfect breakfast treat! Don't miss Bobby Flay on a new #BeatBobbyFlay @ 10|9c!

Posted by Food Network on Thursday, August 24, 2017