Guy Fieri Eats a Sausage Dinner | Diners, Drive-Ins and Dives | Food Network

Food Network 31.6K views 19 hours ago

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Guy Fieri grabs a bite of the housemade pork sausage with pickled jalapeños and cheddar at The Pit Room in Houston, Texas!
Watch #DDD, Fridays at 9|8c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
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Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Find it at The Pit Room: https://thepitroombbq.com/
Follow them: https://www.instagram.com/thepitroom/

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#GuyFieri #DDD #FoodNetwork #SausageDinner

Guy Fieri Eats a Sausage Dinner | Diners, Drive-Ins and Dives | Food Network
https://www.youtube.com/watch?v=8ZojpIEmu6k
...

Alex Guarnaschelli Tries the Famous Roast Pork Sandwich from DiNic's | Fix Me a Plate | Food Network

Food Network 16.3K views November 29th

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Word on the street is that the roast pork sandwich from DiNic's might even be better than a classic Philly cheesesteak 😲 Alex's face says it ALL. #FixMeAPlate
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Find it at DiNic's: https://www.tommydinics.com/
Visit Reading Terminal Market: https://readingterminalmarket.org/

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#AlexGuarnaschelli #FixMeAPlate #FMAP #Philly #FoodNetwork

Alex Guarnaschelli Tries the Famous Roast Pork Sandwich from DiNic's | Fix Me a Plate | Food Network
https://www.youtube.com/watch?v=gMRQbotyj8o
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How Pez Are Made | Unwrapped | Food Network

Food Network 14.9K views November 28th

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Find out how these nostalgic candy dispensers came to life on #Unwrapped.
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Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who's ever worn a pair of wax lips!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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How Pez are Made | Unwrapped | Food Network
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Kardea Brown's Charleston Omelet Bar ​| Delicious Miss Brown | Food Network

Food Network 9.3K views November 28th

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Kardea creates an omelet station for brunch so friends and family can customize their omelets as they please!
Watch #DeliciousMissBrown, Sundays at 12|11c from 8/29/21 to 12/5/21 + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3HNrO4H
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Charleston Omelet Bar
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 55 min
Active: 50 min
Yield: 4 servings

Ingredients

1 tablespoon oil, or more as needed
6 tablespoons unsalted butter
1 large white onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
1/2 pound raw large (31/35) or extra-large (26/30) shrimp, peeled and deveined
2 teaspoons seafood seasoning
2 teaspoons fresh lemon juice
1/2 pound lump crabmeat
1/4 pound Havarti cheese slices
1/4 pound Cheddar slices
One 8-ounce package sliced fresh mushrooms
2 cups diced ham
3 green onions, sliced
Chopped fresh parsley, for sprinkling
Chopped fresh dill, for sprinkling
1 dozen large eggs
1/2 cup whole milk
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to its warm setting, or 200 degrees F.

Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until hot. Add the onions and cook until softened, about 5 minutes. Transfer to a bowl. Add the peppers to the skillet and cook until softened, about 3 minutes. (Add additional oil to the skillet if the vegetables are dry.) Transfer to a bowl.

Add another tablespoon butter to the skillet. Add the shrimp. Sprinkle with 1 teaspoon seafood seasoning and 1 teaspoon lemon juice. Cook until the shrimp are done and turn pink, about 3 minutes. Transfer to a bowl. Combine the crab, remaining teaspoon seafood seasoning and remaining teaspoon lemon juice in a bowl.

Set up the omelet bar: In addition to the onions, pepper and seafood, arrange the cheeses, mushrooms, diced ham, green onions and herbs in bowls on a serving platter.

Whisk together the eggs, milk, salt and pepper in a large bowl. For each omelet, melt 1 tablespoon butter in an 8-inch nonstick skillet over medium-low heat. Ladle one-quarter of the egg mixture into the skillet (enough to fill the bottom of the skillet.) Tilt the pan to spread the egg mixture evenly. Use a spatula and loosen the edges and run the uncooked yolk underneath as the omelet cooks.

Once the eggs are set, place 2 slices of cheese in a single layer to cover the egg. Sprinkle with the desired toppings on one side of the omelet. Carefully fold the omelet in half. Slide the omelet onto a serving plate and repeat with the remaining ingredients. Place the cooked omelets in the warm oven while cooking the remaining omelets, if desired.

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#KardeaBrown #DeliciousMissBrown #FoodNetwork #CharlestonOmeletBar

Kardea Brown's Charleston Omelet Bar ​​| Delicious Miss Brown | Food Network
https://www.youtube.com/watch?v=CnhaY-QCEPs
...

Molly Yeh's Hazelnut Gelt Cookies | Girl Meets Farm | Food Network

Food Network 17.3K views November 27th

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This nutty addition to Molly's Hanukkah cookie box is topped with sweet white chocolate and fun sprinkles!
Watch #GirlMeetsFarm on Sundays @ 11a|10c from 9/19/21 to 12/19/21 + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3oOaPXo
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Hazelnut Gelt Cookies
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 45 min
Active: 30 min
Yield: 24 to 26 cookies

Ingredients

3 1/2 cup (448 grams) all-purpose flour, plus more for dusting
1 1/3 cup (150 grams) ground toasted hazelnuts (see Cook’s Note)
1 teaspoon baking powder
3/4 teaspoon kosher salt
1 cup (226 grams) unsalted butter, softened
2/3 cup (137 grams) granulated sugar
2/3 cup (80 grams) powdered sugar
Zest of 1 orange
2 large eggs
1 teaspoon vanilla extract
Gelt, recipe follows

Gelt:

6 ounces (168 grams) chopped white chocolate or white chocolate chips
Gold and blue sprinkles, for garnish

Directions

In a medium mixing bowl, combine the flour, ground hazelnuts, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, and orange zest on medium high until pale and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating after each, and then add the vanilla.

Reduce the speed to low and gradually add the flour mixture, mixing until blended. At this point you can wrap the dough in plastic wrap and refrigerate for an hour, or up to two days, or you can get going on rolling out your dough and cutting out your cookies immediately.

When ready to bake, set an oven rack in the middle position. Preheat the oven to 350 degrees F.

Line two baking sheets with parchment and set aside.

Working with half of the dough at a time, roll it out on a lightly floured surface to a thickness that’s just under 1/2-inch-thick. Cut out 2 1/2-inch circles with a biscuit cutter and then transfer to a baking sheet, 1-inch apart. Re-roll scraps and cut out more shapes. Bake until they’re lightly browned on the bottom; begin checking for doneness at 12 minutes. Let cool on the baking sheets for 5 minutes and then carefully transfer to a wire rack to cool completely.

Spoon a teaspoon of chocolate onto the top of each cookie, and spread it around with a spoon into a little Gelt-sized circle. Top with sprinkles and let set in the fridge or at room temperature. Enjoy!

Gelt:

To make the gelt, melt the chocolate in a double boiler or in a microwavable bowl in 30-second increments, stirring after each. Melt until it’s just smooth and then remove from heat.

Cook’s Note
For toasted and ground hazelnut, you can make your own or buy hazelnut flour. (Bob’s Red Mill sells it!)

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#MollyYeh #GirlMeetsFarm #FoodNetwork #HazelnutGeltCookies

Molly Yeh's Hazelnut Gelt Cookies ​| Girl Meets Farm | Food Network
https://www.youtube.com/watch?v=whvECa1Z7Vk
...

Ree Drummond's Brie & Mushrooms en Croute | The Pioneer Woman | Food Network

Food Network 27.7K views November 26th

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Ree bakes brie and mushrooms sauteed in red wine in a flaky pastry crust!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3cEpfDS
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Brie & Mushrooms en Croute
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr
Active: 20 min
Yield: 4 to 6 servings

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1/4 cup diced onion
1 tablespoon minced fresh rosemary, plus rosemary sprigs, for garnish
2 teaspoons minced fresh thyme
2 cloves garlic, minced
1/2 pound cremini mushrooms, sliced
Kosher salt and freshly ground black pepper
1/2 cup red wine, such as Cabernet
1 large egg
1 sheet frozen puff pastry, thawed
All-purpose flour, for dusting
One 8-ounce wheel of Brie
Dried cranberries, for garnish

Directions

Preheat the oven to 375 degrees F. Line a sheet pan with parchment.

Put the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, add the onion, minced rosemary, thyme and garlic and stir to combine. Add the mushrooms and cook until golden, about 5 minutes. Season with a good pinch of salt and pepper, then stir. Deglaze the pan with the wine and continue to cook until the wine has reduced, about 1 minute. Set aside.

In a small bowl, make an egg wash by beating the egg with 1 tablespoon of cold water.

Lay out the puff pastry sheet on a floured surface and pile the mushrooms in the middle. Place the wheel of Brie in the center. Fold up the sides of the puff pastry to enclose the mushrooms and Brie, folding in the edges to seal. Place the wrapped Brie on the prepared sheet pan seam-side down and brush with the egg wash.

Bake until golden, 30 to 35 minutes. Allow to cool slightly, then top with rosemary sprigs and dried cranberries to resemble an evergreen bush with berries.

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Ree Drummond's Brie & Mushrooms en Croute ​| The Pioneer Woman | Food Network
https://www.youtube.com/watch?v=i6s0vTFYs9c
...

Guy Fieri Eats a Turkey Artichoke Panini | Diners, Drive-Ins and Dives | Food Network

Food Network 40.9K views November 26th

864 44

Guy Fieri gets nostalgic over the incredible flavors of an artichoke tapenade and basil dressing on the turkey panini at Once Upon a Thyme in Washington!
Watch #DDD, Fridays at 9|8c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
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Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Find it at Once Upon a Thyme: http://onceuponathyme.food87.com/
Follow them: https://www.facebook.com/JoysOnceUponAThyme

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#GuyFieri #DDD #FoodNetwork #TurkeyArtichokePanini

Guy Fieri Eats a Turkey Artichoke Panini | Diners, Drive-Ins and Dives | Food Network
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Ina Garten's Chocolate White Chocolate Chunk Cookies | Barefoot Contessa | Food Network

Food Network 22.6K views November 25th

686 37

Ina doubles the goodness in her chocolate cookies by adding chunks of white chocolate!
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Get the recipe ▶ https://foodtv.com/3CgYnF7
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Chocolate White Chocolate Chunk Cookies
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 20 min
Cook: 15 min
Yield: 40 to 48 cookies

Ingredients

1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely chopped

Directions

Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

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#InaGarten #BarefootContessa #FoodNetwork #ChocolateWhiteChocolateChunkCookies

Ina Garten's Chocolate White Chocolate Chunk Cookies ​| Barefoot Contessa | Food Network
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...

Ree Drummond's Fried Ravioli with Chocolate | The Pioneer Woman | Food Network

Food Network 10.2K views November 25th

352 18

Ree turns this traditional Italian savory dish into a chocolatey dessert!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3HljjgX
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Fried Ravioli with Chocolate
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 20 min
Active: 15 min
Yield: 6 ravioli

Ingredients

1/2 cup very cold whole-milk ricotta cheese, drained
1 tablespoon powdered sugar
Pinch of kosher salt
2 tablespoons chocolate-hazelnut spread
12 wonton wrappers
1 large egg, beaten
Vegetable oil, for frying
1/2 cup strawberries, sliced
4 ounces white chocolate, melted
Chopped hazelnuts, for garnish

Directions

Mix the ricotta with the powdered sugar and salt, then stir in the chocolate-hazelnut spread.

Place 6 wonton wrappers on the counter and place about 1 tablespoon of the chocolate-ricotta mixture in the center of each. Brush the beaten egg around the outside of the wrappers, then top with the remaining 6 wrappers, pressing out the air and ensuring the edges are sealed tightly.

Heat 1/2 inch of vegetable oil in a large skillet over medium heat. When the oil is 350 degrees F, add the ravioli and fry, flipping once halfway through, until they are golden and crisp on both sides, about 1 1/2 minutes.

To serve, place the ravioli on a plate. Scatter over the strawberry slices and drizzle with the white chocolate. Top with the chopped hazelnuts.

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#ReeDrummond #ThePioneerWoman #FoodNetwork #FriedRavioliWithChocolate ​

Ree Drummond's Fried Ravioli with Chocolate ​| The Pioneer Woman | Food Network
https://www.youtube.com/watch?v=E-fGNVIrfFs
...