Giada De Laurentiis' Eggs Florentine | Giada at Home | Food Network

Food Network 8.9K views 12 hours ago

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Giada tops tomato slices with perfectly poached eggs, prosciutto and creamy spinach to make the most-perfect brunch dish!
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Be Giada De Laurentiis' guest as she puts together meals to entertain friends and family. Whether it's a festive bash or intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home.

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Eggs Florentine
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 53 min
Prep: 18 min
Cook: 35 min
Yield: 4 servings

Ingredients

Vegetable oil cooking spray
4 thin slices prosciutto
3 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
5 cups (5 ounces) baby spinach
1/4 teaspoon ground nutmeg
3/4 cup heavy cream
2/3 cup grated Pecorino Romano
1 tablespoon kosher salt, plus extra for seasoning
Freshly ground black pepper
1 tablespoon fresh lemon juice
4 eggs, at room temperature
2 beefsteak tomatoes, trimmed and cut into 1-inch thick slices

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray.

Arrange the prosciutto in a single layer on the prepared baking sheet and bake until crispy, about 6 to 8 minutes. Remove from the oven and cool completely before crumbling into small pieces.

In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and nutmeg and cook until the spinach has wilted, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a simmer. Cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Remove the pan from the heat and stir in the cheese. Season with salt and pepper, to taste.

Fill a small saucepan with 3 inches of water. Add 1 tablespoon salt and the lemon juice. Bring the water to a simmer over medium heat. Crack an egg in a small bowl, taking care not to break the yolk. Slowly slide the egg into the water. Using a wooden spoon, carefully stir the water around the egg. Cook for 2 to 2 1/2 minutes until the white has set and the yolk is still soft. Using a slotted spoon, remove the egg from the water and drain on paper towels. Repeat with the remaining eggs.
To serve, place a tomato slice on each salad plate and season with salt and pepper. Spoon 1/4 of the spinach sauce over the tomato slice. Top with a poached egg and sprinkle with the crumbled prosciutto. Serve warm.

Cook's Note: The poached eggs can be made ahead of time if stored in water and refrigerated. Reheat by placing in simmering water for 30 seconds.


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Giada De Laurentiis' Eggs Florentine | Giada at Home | Food Network
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CHALLENGE: Make a High-End Meal with Clearance Aisle Ingredients | Guys Grocery Games | Food Network

Food Network 7.3K views 15 hours ago

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We're taking a look back at some high-end meals made with clearance aisle ingredients in this classic grocery game, proving you don't need expensive ingredients to make delicious dishes!
See more #GroceryGames, Wednesdays 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 sends four talented chefs running through the aisles in a high-stakes, high-skills, grocery store cooking competition. The chefs are hit by real-world challenges like finding workarounds when all the essential ingredients are suddenly "out-of-stock" or having to create a masterpiece when you can only cook with "5 items or less" or on a $10 budget. In the end, the food does the talking, as the last chef standing has the chance to make some serious dough!

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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CHALLENGE: Make a High-End Meal with Clearance Aisle Ingredients | Guys Grocery Games | Food Network
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Guy Fieri's Cornbread Stuffed Meatloaf | Guy's Big Bite | Food Network

Food Network 21.2K views January 26th

674 49

This meatloaf is STUFFED with cornbread... can you get a more-comforting meal than that?!
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We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!

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!

Cornbread Stuffed Meatloaf
RECIPE COURTESY OF GUY FIERI
Level: Intermediate
Total: 2 hr 50 min
Prep: 30 min
Inactive: 10 min
Cook: 2 hr 10 min
Yield: 8 to 10 servings

Ingredients

Stuffing:
2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand
1/2 pound bacon, chopped
1 red bell pepper, diced
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 tablespoons chopped fresh flat-leaf parsley
Salt and pepper
1 egg, beaten

Meatloaf:
3 tablespoons olive oil, plus 3 tablespoons
1 cup diced red onion
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 pounds ground beef
1 pound ground pork
2 teaspoons sea salt
2 teaspoons freshly cracked black pepper
2 tablespoons chopped parsley leaves
1 tablespoon chopped thyme leaves
1 teaspoon dry mustard
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 eggs
6 ounces sliced Cheddar

Directions

For the stuffing: Preheat oven to 275 to 300 degrees F.

Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F.

In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft.

In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.

For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool.

In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.

Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.


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Jeff Mauro's Top 5 Favorite Kitchen Appliances | Kitchen Crash | Food Network

Food Network 4.2K views January 26th

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Believe it or not, Jeff says THIS is the most-important tool in his kitchen 😮😮 (It's not what you think!)
#KitchenCrash, Wednesdays at 10|9c from 1/6/21 to 2/3/21 + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
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Jeff Mauro takes three chefs to unsuspecting neighborhoods all over America and gives them the ultimate challenge: Ambush real people's homes, raid their fridges and pantries, and take everything needed for three intense cooking battles. While the chefs rummage, Jeff sets up cooking stations in the middle of the street for a wild competition. In the end, one chef will reign supreme and split a cash prize with their lucky family.

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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Guy Fieri Eats Philly CHEESESTEAK Pierogi | Diners, Drive-Ins and Dives | Food Network

Food Network 55.1K views January 25th

1.2K 85

Guy says that these cheesesteak pierogi are "absolutely wrecking" normal cheesesteaks for him 😲
Catch #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 them at Mom Moms Kitchen in Philadelphia: https://www.mommomnomnom.com/
Follow them: https://www.instagram.com/mommomnomnom/

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Ree Drummond's White Lasagna Soup | The Pioneer Woman | Food Network

Food Network 29.7K views January 25th

731 63

Your favorite cozy pasta dinner just got made over into an incredible soup!
Watch #ThePioneerWoman, Saturdays at 10a|9c and subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ http://foodtv.com/2MjvKSr
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Subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd

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!

White Lasagna Soup
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 40 min
Active: 20 min
Yield: 4 to 6 servings

Ingredients

1/4 cup olive oil
16 ounces sliced mixed mushrooms
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
2 teaspoons Italian seasoning
3 cloves garlic, minced
1/4 cup all-purpose flour
6 cups low-sodium vegetable broth
1 cup heavy cream
8 ounces no-boil lasagna noodles, broken into roughly 2-inch pieces
4 cups (one 5-ounce container) baby spinach
Ricotta cheese, for serving
Pesto sauce, for serving

Directions

Heat the oil in a Dutch oven over medium-high heat. When the oil is hot, add the mushrooms, thyme and salt, then stir. Cook until the liquid is released and the mushrooms are browned, 6 to 8 minutes.

Add the Italian seasoning and garlic, stir and cook for 1 minute. Sprinkle with the flour, stirring until the flour has coated all the mushrooms. Stir in the broth and bring to a simmer; simmer, stirring occasionally, until the mixture thickens, about 10 minutes.

Add the heavy cream and return to a simmer. Add the lasagna sheets and cook until al dente, 3 to 4 minutes. Add the spinach and cook just until the spinach wilts, about 1 minute.

Turn the heat off and ladle into bowls. Garnish with a few dollops of ricotta cheese and a few drizzles of pesto.

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Carla Hall's Pork Roulade with Chutney Stuffing | Worst Cooks in America | Food Network

Food Network 16.7K views January 24th

454 49

We're definitely going back for seconds of Carla's decadent pork roulade!
Don't miss new episodes of #WorstCooks Sundays at 9|8c and subscribe to #discoveryplus to stream the entire series and so much more: http://discoverypl.us/2NeKVgdt! #discoveryplus
Get the recipe ▶ http://foodtv.com/2Y1MTTp
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Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000.

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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Carla Hall's Pork Roulade with Chutney Stuffing | Worst Cooks in America | Food Network
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Molly Yeh's Coffee Cookie Butter Cones | Girl Meets Farm | Food Network

Food Network 8.5K views January 24th

405 24

Molly's Coffee Cookie Butter Cones will bring back sweet childhood memories!🍦
Watch #GirlMeetsFarm, Sundays @ 11a|10c and subscribe to #discoveryplus to stream the series and much more: http://discoverypl.us/2NeKVgd
Get the recipe ▶ http://foodtv.com/3p5K5k1
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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!

Molly Yeh's Coffee Cookie Butter Cones | Girl Meets Farm | Food Network
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 55 min (includes freezing time)
Active: 30 min
Yield: 6 servings

Ingredients

2 cups semisweet chocolate chips
1/4 cup refined coconut oil
1/2 gallon coffee ice cream
6 sugar cones
1/2 cup cookie butter
1/2 cup speculoos cookies, crushed
Assorted sprinkles, for decorating

Directions

Melt the chocolate and coconut oil together in a double boiler. Meanwhile, remove the ice cream from the freezer to soften, about 10 minutes. Transfer the chocolate mixture to a bowl to cool to room temperature (it will not firm up until it's on the ice cream).

Set each cone upright in a mason jar filled with sprinkles or sugar (this will help the cone stand up). Drizzle a teaspoon of chocolate in each cone. Using a small offset spatula or spoon, spread some cookie butter on the insides of the cones. Using a small offset spatula or spoon, fill the cones with ice cream to the top of the cone. Add a teaspoon of cookie butter. Add a scoop of ice cream on top and place in the freezer for 1 hour.

Place the cookies and sprinkles each in a shallow bowl. Dip the ice cream into the chocolate mixture, using a spoon to coat if needed. Immediately roll the cones in the sprinkles or cookies to coat. Place back in the jars and return to the freezer to set, 15 minutes. Serve immediately or wrap in plastic wrap to store.

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Anne Burrell's Fried Chicken Sandwich | Worst Cooks in America | Food Network

Food Network 47.3K views January 23rd

1K 151

We're getting decadent with Anne Burrell's crispy fried chicken sandwich!
Don't miss new episodes of #WorstCooks Sundays at 9|8c and subscribe to #discoveryplus to stream the entire series and so much more: https://discoverypl.us/3lP1wmt!
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Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000.

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 Chicken Sandwich with Cabbage Slaw, Pickles, American Cheese and Maple Mustard Sauce
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 1 hr 30 min
Active: 1 hr
Yield: 4 servings

Ingredients

Slaw:
1/4 head purple cabbage, thinly sliced (about 2 cups)
Kosher salt
1/4 cup distilled white vinegar
2 carrots, peeled and grated
1/2 red onion, thinly sliced
1 garlic clove, minced
1/4 cup mayonnaise

Quick Pickles:
1 cup apple cider vinegar
2 tablespoons kosher salt
1 tablespoon granulated sugar
A few dashes hot sauce
2 Persian cucumbers, thinly sliced on a mandoline

Chicken:
Canola oil, for frying
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon plus 1 teaspoon chipotle chile powder
1 tablespoon mustard powder
2 cups buttermilk
2 boneless, skinless chicken breasts, sliced in half on a bias
2 cups all-purpose flour
2 tablespoons kosher salt
1 tablespoon baking soda
4 seeded buns, split
8 slices American cheese

Maple Mustard Sauce:
1/4 cup Dijon mustard
2 tablespoons maple syrup

Directions

For the slaw: To a large bowl, add the cabbage, a generous pinch of salt, vinegar, carrots, onion and garlic. Toss to combine, then set aside to sit for 15 to 20 minutes. Add the mayonnaise and mix to combine.

For the quick pickles: To a bowl or container, add the vinegar, 1 cup water, the salt, sugar and hot sauce. Stir well to combine. Add the cucumbers, then allow to sit for 20 minutes.

For the chicken: Fill a deep fryer or large heavy-bottomed pot with 2 inches of canola oil. Heat to 350 degrees F. Set a rack inside a rimmed sheet pan.

To a large bowl, add 1 tablespoon of the garlic powder, 1 tablespoon of the onion powder, 1 tablespoon of the chipotle powder, mustard powder and buttermilk. Add the chicken and submerge, ensuring the chicken is fully coated. Allow to marinate for 15 minutes. To another large bowl, add the flour, the remaining 1 tablespoon garlic powder, the remaining 1 tablespoon onion powder, 1 tablespoon of the salt and the baking soda. In a small bowl, combine 1 tablespoon salt and the remaining 1 teaspoon chipotle powder.

Preheat the oven to 400 degrees F. Remove the chicken from the buttermilk mixture and place into the seasoned flour. Toss until the chicken is fully coated, then transfer it back into the buttermilk, and then back into the seasoned flour so the chicken is double coated. Dust off any excess flour, and gently place the chicken into the hot oil. Fry the chicken in batches until the crust is golden brown and crispy and the chicken reaches an internal temperature of 160 degrees F, 4 to 5 minutes. Place on the prepared sheet pan and season the chicken immediately with the chipotle salt. Transfer to the oven and continue to cook for another 5 minutes or until the chicken reaches an internal temperature of 165 degrees F.

For the maple mustard sauce: Mix the Dijon and maple syrup in a small bowl to combine.
To assemble: Spread some of the maple mustard sauce followed by a slice of cheese on the top and bottom of each bun. Add the fried chicken, then the slaw and finally the pickles. Serve with more maple mustard sauce on the side for dipping.

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Anne Burrell's Fried Chicken Sandwich | Worst Cooks in America | Food Network
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