Cheesy Caramelized Onion Bacon Dip with Trisha Yearwood | Food Network

Food Network 12.2K views 17 hours ago

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This creamy, cheesy onion dip is covered in bacon and served up in a bread! bowl!

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Cheesy Caramelized Onion Bacon Dip
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Easy
Total: 1 hr 35 min
Active: 40 min
Yield: 6 to 8 servings

Ingredients

8 slices thick bacon
4 large Vidalia or sweet onions, thinly sliced
1 teaspoon garlic powder
1 teaspoon ground mustard
1/2 teaspoon freshly cracked black pepper
1 teaspoon kosher salt
One 8-ounce brick cream cheese, at room temperature
1/2 cup Greek yogurt
3 tablespoons mayonnaise
2 tablespoons chopped fresh parsley
1 teaspoon Worcestershire sauce
3/4 cup grated yellow Cheddar
3/4 cup grated Swiss cheese
One 10- to 12-inch boule
Crudites, for serving

Directions

Preheat the oven to 375 degrees F.

Place the bacon on a sheet pan fitted with a wire rack. Roast the bacon until crispy, about 20 minutes.

Pour the bacon fat from the sheet pan into a large skillet and warm over medium-high heat. Add the onions to the skillet and cook, stirring frequently, for about 1 minute, then sprinkle in the garlic powder, ground mustard, pepper and 1/2 teaspoon salt. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the onions are browned, soft and caramelized, 30 to 45 minutes. Set aside.

Preheat the broiler.

Stir together the cream cheese, yogurt, mayonnaise, parsley, Worcestershire, 1/2 cup Cheddar, 1/2 cup Swiss and the remaining 1/2 teaspoon salt until completely combined. Stir in the warm onions.
Cut the top of the boule off and hollow out the center. Place the boule on a parchment-lined baking sheet. Save the scooped out chunks of bread and cut the removed top into pieces to dip later.

Fill the boule with the onion mixture and sprinkle the top with the remaining cheeses, holding back a tablespoon of each. Cut the bacon into 2-inch pieces and arrange them like the rays of the sun around the perimeter of the dip, then sprinkle the remaining cheese in the middle, overlapping the bacon to make an extra-cheesy center. Broil, watching closely to prevent burning, until the bacon is crisp and the cheese is melted beneath, about 2 minutes. Serve warm with crudites and reserved chunks of bread and use the bread bowl/bacon for dipping!

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Barefoot Contessa's Tomatoes and Burrata | Food Network

Food Network 11.9K views 20 hours ago

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If you're looking for an elegant but easy summer app, Ina has got you covered!

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Tomatoes and Burrata
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 40 min
Active: 20 min
Yield: 4 servings

Ingredients

2 (8- to 10-ounce) balls of fresh burrata cheese
16 to 20 (2-inch diameter) heirloom tomatoes
Good olive oil
Aged balsamic vinegar
Kosher salt and freshly ground black pepper
20 fresh basil leaves, julienned
Fleur de sel or sea salt
Garlic Toasts (recipe follows)

Garlic Toasts:
1 baguette
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise

Directions

Cut each ball of cheese in half crosswise and place the halves, cut side down, on 4 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.

Garlic Toasts:

Preheat the oven to 400 degrees F.

Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.

Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

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Anne Burrell's Pacific Cod and Clam Cacciucco | Food Network

Food Network 9.3K views August 10th

419 31

Anne's Tuscan fish stew is so flavorful you'll never be the same again!

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Get the recipe: https://www.foodnetwork.com/recipes/anne-burrell/pacific-cod-and-clam-cacciucco-2716971

Pacific Cod and Clam Cacciucco
RECIPE COURTESY OF ANNE BURRELL
Level: Advanced
Total: 2 hr 30 min
Active: 1 hr
Yield: 4 to 6 servings

Ingredients

Fish Stock:
Extra-virgin olive oil
1 onion, diced
2 stalks celery, diced
2 cloves garlic, smashed
Salt
2 pounds white fish bones, such as cod
1/2 pound shrimp shells
2 bay leaves
3 thyme sprigs

Tomato Broth:
Extra-virgin olive oil
1 large onion, sliced
1 fennel bulb, sliced thin, fronds reserved for garnish
2 celery stalks, sliced thin on the bias
Kosher salt
3 cloves garlic, sliced thin
Pinch crushed red pepper
2 cups white wine
Large pinch saffron
One 28-ounce can Italian plum tomatoes, crushed or pureed
1 bundle thyme
3 bay leaves

Stew:
Extra-virgin olive oil
1 pound cleaned cod fillets, cut into 4 pieces
Kosher salt
16 littleneck clams
1/2 pound large shrimp, shelled and deveined, reserve shells for stock
1 1/2 cups cooked cannellini beans
2 cups torn escarole leaves

Toast:
1 loaf ciabatta, sliced 3/4-inch thick
1 clove garlic
High-quality extra-virgin olive oil, for drizzling

Directions

For the fish stock: Heat a stockpot, lightly coated with olive oil, over medium heat. Add the onion, celery, garlic and some salt, and sweat for 3 to 4 minutes. Stir in the fish bones and shrimp shells, and fill the pot with water. Add the bay leaves and thyme and bring to a boil. Lower the heat and simmer for 20 minutes. Strain the liquid into a bowl and reserve. Voila! Fish stock!

For the tomato broth: Lightly coat a large saucepan with olive oil and heat over medium heat. Add the onion, fennel, celery and a large pinch of salt. Cook the veggies until soft and very aromatic, 8 to 10 minutes. Add the garlic and crushed red pepper and cook for another 3 to 4 minutes. Stir in the wine and reduce by half. Season with salt. (It's important to season all along the way.)

Add 8 cups of the fish stock and the saffron. Stir in the tomatoes, thyme and bay leaves. Season with salt and cook for 20 to 30 minutes. The final broth should be a very pretty and flavorful soup. Taste and add salt as needed. Remove and discard the thyme bundle and bay leaves.

For the stew: Heat a straight-sided saute pan, lightly coated with olive oil, over high heat. Sprinkle the cod with salt, add it to the pan and brown it on all sides. Remove to a large plate and reserve.

Drain the fat from the pan and add the clams and about 4 cups of the tomato broth. Cover and cook until the clams open, about 3 to 4 minutes. Add the shrimp and cod along with the beans and the escarole. Cover and cook until the cod and shrimp are cooked through and the escarole is wilted. If at any point the soup has cooked down too much, add more tomato broth.

For the toast: Preheat a grill. Place ciabatta slices on grill and toast on both sides. Remove and rub with garlic. Drizzle with olive oil and cut in half.

To assemble: Remove the cod, clams and shrimp from the pan and put in a bowl. Spoon the beans and escarole into serving bowls. Ladle in the tomato broth and arrange the cod, clams and shrimp on top of the beans and escarole. Drizzle with olive oil and sprinkle with fennel fronds. Serve two grilled bread halves with each serving.

Fantastico!!!

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Alex Guarnaschelli's Old-School Lasagna | ALL-STAR Best Thing I Ever Ate

Food Network 25.4K views August 10th

939 67

The secret to Alex's Old-School Lasagna is her super-meaty bolognese sauce. It is *perfect* 💖

All-Star #BestThingIEverAte, Mondays at 9|8c.

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Old School Lasagna with Bolognese Sauce
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 2 hr
Prep: 45 min
Inactive: 15 min
Cook: 1 hr
Yield: 8 to 12 servings

Ingredients

Tomato Sauce:
1 cup olive oil (preferably extra-virgin and organic)
2 medium yellow onions, peeled and chopped
8 cloves fresh garlic, peeled and chopped
Sea salt and freshly ground black pepper
8 sprigs fresh thyme, washed
2 bay leaves, fresh or dried
8 pounds ripe (or even slightly overripe) red tomatoes, washed and chopped
1 1/2 cups tightly-packed fresh basil leaves, washed

Pasta:
8 quarts water
2 tablespoons kosher salt
1 pound lasagna sheets
1 pound shredded mozzarella
1 pound shredded Parmesan

Bolognese Sauce:
1/4 cup olive oil, plus more as needed
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
2 carrots, rough chopped
1 onion, rough chopped
2 ribs celery, rough chopped
1/2 recipe tomato sauce (above)
1/4 cup whole milk

Directions

Special equipment: 13 by 9-inch baking pan

Preheat the oven to 350 degrees F.

Tomato Sauce:

In a medium pot, heat the olive oil and add the onions and garlic. Season with salt and pepper, to taste. When it turns light brown, add the thyme, bay leaf and tomatoes. Simmer for 20 minutes, then taste for seasoning. Add more salt and pepper, if desired. Remove and discard the thyme and bay leaves. Stir in the basil leaves and shut off the heat to allow the sauce to "rest."

Pasta: Bring the water to a boil over medium heat. Add the salt and the lasagna sheets. Cook for 4 minutes, drain and rinse under cold water. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.

Divide the tomato sauce in half and reserve half for the Bolognese and half for the lasagna.

Assemble the lasagna:

Spoon a thin layer of the sauce in the bottom of the baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle some of the mozzarella and Parmesan over the pasta and another thin layer of sauce. Repeat the layering process 2 more times. It is important there be remaining cheese and sauce for the top. Cook's Note: I love to get a corner piece from the pan and pick at the crispy edges of the top layer. When you finish, there should be 4 layers of pasta and 5 layers of filling.

Cover the dish tightly with aluminum foil and put it in the center of the oven. Bake for 45 minutes.
Raise the temperature of the oven to 450 degrees F and remove the aluminum foil. Bake until the top browns slightly, about 10 to 15 minutes. Remove the pan from the oven and let it cool for 15 minutes or so before serving.

Make the Bolognese while the lasagna is baking:

In a large wide pot over medium-high heat, add the olive oil. Add the ground beef and cook until brown, about 4 to 5 minutes, stirring with a wooden spoon to break up the pieces. Season with salt and pepper, to taste. Remove the beef from the pot and set aside. Set the pot back over the heat and add a little more olive oil. Add carrots, onion and celery. Cook until browned, about 5 minutes. Add the beef back to the pot, then add the reserved 1/2 recipe of tomato sauce. Cover slightly and simmer for 20 minutes.

When done, finish with milk, taste, season and serve, spooned over the lasagna.

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Guy Fieri Recreates a Caramel Apple Pie Funnel Cake at Home | Diners, Drive-ins and Dives

Food Network 24.8K views August 9th

743 47

This is the sweet-treat mashup of our DREAAAMS!

#DDD, Fridays at 9|8c.

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Find it at Se7en Bites Bakeshop: http://www.se7enbites.com/
https://www.instagram.com/se7enbites/

Get the recipe: https://www.foodnetwork.com/recipes/funnel-vision-pie-on-the-prize-caramel-apple-pie-with-cinnamon-ice-cream-and-chipotle-caramel-drizzle-8671145

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How to Turn Your Grill Into a Smoker with Michael Symon | Food Network

Food Network 7K views August 9th

291 17

Watch how Michael Symon turns his regular ol' grill into a smoker, perfect for cooking ribs, brisket, pork and all your favorite meats! 🔥🔥

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!

#SymonDinners, Sundays at 12:30|11:30c.

Learn more about Michael's new show: https://www.foodnetwork.com/shows/symons-dinners-cooking-out

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Crispy Fried Zucchini with Giada De Laurentiis | Food Network

Food Network 36.1K views August 8th

1.1K 93

Because isn't everything better fried?!

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Get the recipe: https://food-network.app.link/wIDzH5toL8

Fried Zucchini
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 25 min
Prep: 15 min
Cook: 10 min
Yield: 4 servings

Ingredients

Olive oil, for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups panko (Japanese breadcrumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Directions

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.

When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.

Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

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Alton Brown's 5-Star Pan-Seared Rib-Eye | Food Network

Food Network 21.1K views August 8th

621 73

Learn how to make a perfect pan-seared steak from the comfort of your home!

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Pan-Seared Rib-Eye
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 15 min
Prep: 10 min
Cook: 5 min
Yield: 1 to 2 servings

Ingredients

1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper

Directions

Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.

When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.

Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)

Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

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Korean-Inspired Braised Short Ribs with Nyesha Arrington | Food Network

Food Network 12.9K views August 7th

570 66

Nyesha's Korean-inspired short ribs with sweet potato grits will hug your soul!

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Get the recipe: https://www.foodnetwork.com/recipes/korean-inspired-braised-short-ribs-8132833

Korean-Inspired Braised Short Ribs
RECIPE COURTESY OF NYESHA ARRINGTON
Level: Intermediate
Total: 4 hr 10 min
Active: 40 min
Yield: 6 servings

Ingredients

3 tablespoons grapeseed oil
3 pounds short ribs, boneless
1 Asian pear, cored and cut into thin slices
1 lemongrass stalk, cut into rounds
One 3-inch piece of ginger, cut into rounds
7 scallions, cut in large pieces
1/4 cup gochujang
1/4 cup tomato paste
2 cups red wine
4 cups beef stock
1 1/2 cups soy sauce
1/4 cup sesame oil
Zest of 2 oranges plus 1/4 cup orange juice
1 tablespoon fish sauce
2 tablespoons brown sugar
1/4 cup toasted sesame seeds

Sweet Potato Grits, recipe follows, for serving
1 bunch watercress, for garnish

Sweet Potato Grits:
2 pounds sweet potatoes
2 teaspoons Himalayan pink salt
1 1/2 cups yellow grits
3 tablespoons butter
Pinch grated nutmeg

Directions

Preheat the oven to 375 degrees F.

Heat the grapeseed oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs until brown on all sides, about 3 minutes per side. Reserve on a sheet tray.

Add the Asian pear, lemongrass, ginger and scallions to the Dutch oven and cook for a few minutes. Add the gochujang and tomato paste and cook another minute or two to caramelize. Add the red wine, beef stock, soy sauce, sesame oil, orange zest and juice, fish sauce, brown sugar, sesame seeds and 2 cups water and bring to a simmer. Add the short ribs back, nestling them in so they are covered with liquid. Braise in the oven for 40 minutes.

Lower the oven temperature to 250 degrees F and continue to cook until the short ribs are fork-tender, another 2 hours and 15 minutes to 2 hours and 45 minutes.

Transfer the short ribs to a sheet tray and cover with foil to rest. Strain the cooking liquid, return to the Dutch oven and reduce over medium-high heat until slightly thickened, 5 to 8 minutes. Serve the short ribs over the Sweet Potato Grits, with watercress and the sauce.

Sweet Potato Grits:

Preheat the oven to 375 degrees F.

For the sweet potatoes: Prick the sweet potatoes with a fork, wrap in aluminum foil and cook until they feel soft all the way through when you gently squeeze them, about 40 minutes. Allow the sweet potatoes to cool slightly, then scoop out the flesh and mash lightly with a fork. Set aside.

For the grits: Place 4 cups of water and 1 teaspoon of the salt in a medium heavy-bottomed saucepot and bring to a boil over high heat. Whisk in the grits. Cook, stirring, until the mixture comes back up to a boil, then reduce the heat to the lowest setting, place a lid on top and let simmer for 15 minutes.

Remove the lid and give the grits a good stir to help them finish absorbing the water. Add the sweet potatoes and stir until well mixed. Fold in the butter and nutmeg. Stir again until smooth. Add the remaining salt. Serve hot.

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