Jalapeño Popper Grilled Cheese | The Best Thing Jeff Mauro Has Ever Made

Food Network views 3 hours ago

The flavor combo of spicy jalapeño peppers, creamy mascarpone cheese and buttery, crunchy bread? Pure sandwich perfection!

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Jalapeño Popper Grilled Cheese
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 35 min
Prep: 10 min
Inactive: 5 min
Cook: 20 min
Yield: 4 sandwiches

Ingredients

6 jalapenos, cut in half lengthwise
2 tablespoons olive oil
Salt and freshly cracked black pepper
1 cup mascarpone cheese
1 cup shredded aged Cheddar
8 slices country white bread
2 tablespoons salted butter

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Toss the jalapenos with 1 tablespoon olive oil, some salt and pepper and lay skin-side up on the prepared baking sheet. Bake until the skin is blistered, 10 to15 minutes. Place in a plastic baggie for about 5 minutes loosen the skin. Pull off the skin, remove the majority of seeds and ribs, and slice. Set aside.

Spread the mascarpone on 4 slices of bread and divide the Cheddar among the other 4 slices. Divide the sliced jalapenos among the 4 sandwiches. Close, and butter both sides of the bread.

Heat half of the remaining oil on a flat griddle over medium heat. Grill one side of the sandwiches until golden. Remove, heat the remaining oil and repeat with the second side until golden and the insides are all melty and gooey.

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Kate Lee Cooks Make-Ahead Lasagna Rolls at Home | What Would Katie Eat?

Food Network 2.3K views 5 hours ago

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Make a double batch of @KatieLeeKitchen's Veggie Lasagna Roll-Ups, one to bake tonight and one to freeze for later! They're so cheesy, you're gonna love 'em. #StayHome #WithMe

Watch the newest episode of #WhatWouldKatieEat: Home Edition!

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Sausage and Veggie Lasagna Rolls
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 1 hr 25 min (includes resting time)
Active: 45 min
Yield: 8 servings

Ingredients

Filling:
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 medium yellow onion, chopped
1 small yellow squash, finely diced
1 small zucchini, finely diced
Kosher salt and freshly ground black pepper
15 ounces whole-milk ricotta
1/2 cup grated Parmesan
3 tablespoons fresh flat-leaf parsley leaves, chopped
1 large egg, beaten

Sauce:
2 tablespoons extra-virgin olive oil
1 pound bulk Italian sausage
One 24-ounce jar marinara sauce
1/4 cup fresh basil leaves, chopped

Lasagna Rolls:
Nonstick cooking spray, for the baking dishes
1 pound lasagna noodles, cooked according to package instructions and drained
2 cups grated mozzarella (about 8 ounces)
1/4 cup grated Parmesan

Directions

For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook until softened, about 4 minutes. Add the squash, zucchini, a sprinkle of salt and black pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Set aside to let cool.

Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon black pepper to a large bowl, then add the cooled vegetables. Stir to combine.

For the sauce: Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking into pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Stir in the marinara and bring to a simmer. Let cook for 2 minutes, then remove from the heat and stir in the basil.

For the lasagna rolls: Preheat the oven to 375 degrees F. Spray two 8-inch square baking dishes with nonstick cooking spray.

Spread about 1/2 cup of the sauce on the bottom of each prepared baking dish.

To make the rolls, spread each lasagna noodle with a layer of the ricotta filling. Starting at one end, roll up the noodle. Repeat with the remaining lasagna noodles and ricotta filling. Place half of the lasagna rolls seam-side down in each baking dish.

Spread the remaining sauce over the lasagna rolls. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving. Alternatively, bake one dish and freeze the second, tightly wrapped, for up to 2 months. (See Cook's Note.)

Cook’s Note: I like to set up an assembly line by spreading out all of the noodles on a sheet pan so I can fill them quickly. Another tip to make filling the rolls faster and less messy is to put the ricotta filling in a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the filling onto each noodle. To prepare the frozen lasagna rolls, thaw in the refrigerator overnight. Remove the plastic and bake, uncovered, at 375 degrees F until the sauce is bubbling and the cheese is melted, 35 to 40 minutes.

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How to Make Homemade Ravioli with Wild Mushroom Sauce with Anne Burrell | Worst Cooks in America

Food Network 3K views 8 hours ago

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Anne Burrell whips up her famous homemade pasta dough for her Ravioli with Ricotta and Mushrooms!

Get a sneak peek at Anne's Boot Camp demo before an all-new #WorstCooks Celebrity Edition, Sunday at 9|8c.

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Get the recipe: https://www.foodnetwork.com/recipes/anne-burrell/ricotta-and-taleggio-filled-ravioli-with-wild-mushroom-sauce-8729555

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We Tried Almost ALL the Cheese from Trader Joe's | TASTE TEST

Food Network 4K views May 29th

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From 1,000 day-old gouda to triple cream brie and EVERYTHING in between, we tried 21 fan-favorite cheeses from Trader Joe’s! Take notes for your next wine and cheese night 🧀🍷

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Check back for a new episode of #TasteTest every Friday!

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Fresh Vegetable Spring Rolls with Bobby Flay | Food Network

Food Network 7.2K views May 29th

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These are the perfect fresh and crunchy summer app!

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Get the recipe: https://www.foodnetwork.com/recipes/fresh-vegetable-spring-rolls-with-two-dipping-sauces-recipe-1914631

Fresh Vegetable Spring Rolls with Two Dipping Sauces
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 1 hr 30 min
Prep: 1 hr 30 min

Ingredients

1 cup shredded Napa cabbage
1 cup shredded carrot
1/2 cup finely sliced green onion
1 red pepper thinly sliced
6 large shiitake mushrooms, grilled and sliced thin
2 cups bean sprouts
1/2 cup chopped cilantro
Salt and freshly ground pepper
8 very thin 8-inch square spring roll wrappers
Garlic-Soy Dipping Sauce, recipe follows
Spicy Peanut Dipping Sauce, recipe follows

Garlic-Soy Dipping Sauce:
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons peanut oil
1 teaspoon hot sesame oil
1 teaspoon minced garlic
Pinch of sugar

Spicy Peanut Dipping Sauce:
2 tablespoons finely chopped garlic
1/2 cup smooth peanut butter
1/2 cup soy sauce
1 teaspoon sugar
1 tablespoon rice vinegar
1 tablespoon hot chile oil
1/2 cup cilantro leaves, finely chopped

Directions

Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces.

Garlic-Soy Dipping Sauce:
Combine all ingredients in a small bowl.

Spicy Peanut Dipping Sauce:
Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.

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Sausage and Pepper Hoagies with The Pioneer Woman | Food Network

Food Network 18.3K views May 28th

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These hoagies are BEYOND simple — just throw it all on a sheet pan and watch the magic happen!

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Get the recipe: https://www.foodnetwork.com/recipes/ree-drummond/sheet-pan-sausage-and-pepper-hoagies-7512574

Sheet Pan Sausage and Pepper Hoagies
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 50 min
Active: 15 min
Yield: 6 sandwiches

Ingredients

6 hoagie or sub rolls
3 bell peppers (red, yellow and/or orange), seeded and cut into large chunks
2 red onions, trimmed and cut into quarters
3 tablespoons olive oil
1 teaspoon dried sage
1 teaspoon kosher salt
Freshly ground black pepper
12 Italian sausages (hot and/or sweet)
1/2 cup mayonnaise
1/3 cup ketchup
1/4 cup whole-grain mustard

Directions

Preheat the oven to 450 degrees F. Toast the rolls on a sheet pan for 5 minutes. Set aside. Lower the oven temperature to 425 degrees F.

Spread the peppers and onions on the sheet pan. Drizzle with the olive oil, sprinkle with the sage, salt and some pepper and toss, breaking up the onions a bit as you do. Nestle the sausages in and around the vegetables. Bake until the sausages are cooked through and the vegetables are tender, about 30 minutes.

Meanwhile, create your sandwich spread. Mix together the mayonnaise, ketchup and mustard in a small bowl until combined. Set aside.

Transfer the sausages to a cutting board and slice into coins. Spread each roll with as much or as little sandwich spread as you want, then load up with sliced sausage and roasted vegetables.

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Peanut Butter and Jelly Tiramisu with Giada De Laurentiis | Food Network

Food Network 12.9K views May 28th

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This classic dessert is getting a nostalgic twist!

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Get the recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/pb-and-j-tiramisu-8345866

PB and J Tiramisu
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 4 hr 40 min (includes chilling time)
Active: 35 min
Yield: 6 servings

Ingredients

1 cup hot water
2 tablespoons instant espresso powder
1/2 cup heavy cream
2 tablespoons bourbon
1 tablespoon sugar
2 large egg yolks
1 cup mascarpone cheese
1/2 cup creamy peanut butter, such as Skippy Natural
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
12 ladyfingers
1/3 cup raspberry jam, whisked to loosen slightly
1/2 ounce dark chocolate

Directions

In a shallow bowl, combine the hot water and instant espresso powder and stir until dissolved. Set aside. Whip the heavy cream to soft peaks in a medium bowl and set aside.

Bring a saucepan with 2 inches of water to a gentle simmer over medium heat. In a bowl that fits comfortably over the pan without touching the water, add the bourbon, sugar and egg yolks and whisk until combined. Place the bowl over the simmering water and heat, whisking constantly, until the mixture is tripled in size and a ribbon is left in the mixture when you raise the whisk and drizzle the mixture on itself, about 8 minutes. (You can also use a handheld mixer on medium speed for this step.) Remove the bowl from the heat and continue to whisk for an additional minute to start to cool it down. Add the mascarpone, peanut butter, vanilla and salt and continue to whisk until well incorporated. When the mixture is smooth and slightly cooled, switch to a rubber spatula and gently fold in the reserved whipped cream. Set aside.

One at a time, dip 6 of the ladyfingers into the espresso; do not let them sit and soak in the espresso--just a quick dip. Break each one in half and fit 2 halves on the bottom of each of six 6-ounce coffee cups or ramekins. Spoon about 1/4 cup of the peanut butter mixture over the ladyfingers in each coffee cup and spread evenly with an offset spatula. Spoon a scant tablespoon of the jam over the peanut butter mixture in each and spread evenly. Repeat with an additional layer of the ladyfingers, followed by a layer of the peanut butter mixture. Using a rasp grater, grate the chocolate evenly over the top. Cover with plastic wrap and refrigerate for at least 4 hours. Remove from the refrigerator 10 minutes before serving.

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Guy Fieri Says This is NOT Your Average Sausage and Pepperoni Pizza | Diners, Drive-ins and Dives

Food Network 181.8K views May 27th

3.6K 202

"This is way beyond your average pizza joint on the corner sausage and pepperoni." - Guy Fieri says about the My Shar-Roni pizza from Pizzeria Lola!

Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: http://food-network.app.link/download!

Catch a new #DDD, Friday at 9|8c.

Find it at Pizzeria Lola: https://www.pizzerialola.com/
Follow them: https://www.instagram.com/pizzerialola/

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Crispy Blackened Salmon with Alex Guarnaschelli | Food Network

Food Network 10.2K views May 27th

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This salmon recipe is beyond simple, but the flavor is out-of-this-world.

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Get the recipe: https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/blackened-salmon-recipe-1918253

Blackened Salmon
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 12 min
Cook: 12 min
Yield: 4 servings

Ingredients

1 tablespoon paprika
1 tablespoon cayenne
10 sprigs fresh thyme, washed, leaves removed and chopped
1 tablespoon freshly chopped oregano leaves
1 teaspoon kosher salt
4 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on
3 to 4 tablespoons canola oil
2 lemons, zested and juiced

Directions

In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.

Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.

Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.

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