See YouTube Feed Pro in Action

Get the Plugin
See YouTube Feed Pro in Action
About the Layout

List

Like to keep things simple? List view lets you display one video after another in a simple column to fit easily onto any page, sidebar, or footer section.

When you’re feeling under the weather (or even if you’re not), Kardea's Tuscan Chicken Soup is the key to making anyone feel better. Full of vegetables and tender chicken, this hearty soup only gets better when served in a bread bowl.
#KardeaBrown #FoodNetwork #DeliciousMissBrown #ChickenSoup
Catch Kardea on #DeliciousMissBrown, Sundays at 11a|10c or #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/42TovGo
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Tuscan Chicken Soup
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 20 min
Active: 50 min
Yield: 6 servings

Ingredients

2 tablespoons extra-virgin olive oil
1 medium white onion, diced (about 1 1/2 cups)
3 ribs celery, diced (about 1 cup)
4 cloves garlic, minced
1 tablespoon tomato paste
3 heaping tablespoons all-purpose flour
6 cups chicken stock
2 cups heavy cream
1 1/2 pounds boneless, skinless chicken thighs
3 1/2 cups chopped Tuscan kale
One 7-ounce jar sun-dried tomatoes, drained and chopped
1 cup grated Parmesan, plus more for garnish
Kosher salt and freshly ground black pepper
Six 5-inch bread boules

Directions

Special equipment: small bread boule

To a large heavy-bottomed pot, such as a Dutch oven, heat up the olive oil over medium-high heat, then add the onion and celery. Cook until the vegetables are softened and translucent, 5 to 7 minutes. Add the garlic and continue to cook until fragrant, 1 to 2 minutes. Add the tomato paste and stir to coat all of the vegetables in the paste. Add the flour and thoroughly coat all of the vegetables; this will allow the soup to thicken up once the liquid has been added. Add the chicken stock and bring to a boil. Add the heavy cream and reduce to a simmer, then add the chicken thighs.

Cook, covered on medium-low heat until the chicken starts to fall apart and is cooked through, 15 to 20 minutes. Remove the chicken from the broth and shred it on a cutting board. Add the chicken back to the soup along with the kale, sun-dried tomatoes and Parmesan.

Cook the soup for another 10 to 15 minutes, stirring occasionally. Season to taste.

Cut the tops of the bread boules and scoop out the centers. Toast the bread bowls in the broiler until lightly golden brown, 3 to 4 minutes. Ladle the soup into the bread bowls, then garnish with more Parmesan and serve.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ TWITTER: https://twitter.com/FoodNetwork

Kardea Brown's Tuscan Chicken Soup | Delicious Miss Brown | Food Network
https://youtu.be/Or72nFTYYfI

When you’re feeling under the weather (or even if you’re not), Kardea's Tuscan Chicken Soup is the key to making anyone feel better. Full of vegetables and tender chicken, this hearty soup only gets better when served in a bread bowl.
#KardeaBrown #FoodNetwork #DeliciousMissBrown #ChickenSoup
Catch Kardea on #DeliciousMissBrown, Sundays at 11a|10c or #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/42TovGo
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Tuscan Chicken Soup
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 20 min
Active: 50 min
Yield: 6 servings

Ingredients

2 tablespoons extra-virgin olive oil
1 medium white onion, diced (about 1 1/2 cups)
3 ribs celery, diced (about 1 cup)
4 cloves garlic, minced
1 tablespoon tomato paste
3 heaping tablespoons all-purpose flour
6 cups chicken stock
2 cups heavy cream
1 1/2 pounds boneless, skinless chicken thighs
3 1/2 cups chopped Tuscan kale
One 7-ounce jar sun-dried tomatoes, drained and chopped
1 cup grated Parmesan, plus more for garnish
Kosher salt and freshly ground black pepper
Six 5-inch bread boules

Directions

Special equipment: small bread boule

To a large heavy-bottomed pot, such as a Dutch oven, heat up the olive oil over medium-high heat, then add the onion and celery. Cook until the vegetables are softened and translucent, 5 to 7 minutes. Add the garlic and continue to cook until fragrant, 1 to 2 minutes. Add the tomato paste and stir to coat all of the vegetables in the paste. Add the flour and thoroughly coat all of the vegetables; this will allow the soup to thicken up once the liquid has been added. Add the chicken stock and bring to a boil. Add the heavy cream and reduce to a simmer, then add the chicken thighs.

Cook, covered on medium-low heat until the chicken starts to fall apart and is cooked through, 15 to 20 minutes. Remove the chicken from the broth and shred it on a cutting board. Add the chicken back to the soup along with the kale, sun-dried tomatoes and Parmesan.

Cook the soup for another 10 to 15 minutes, stirring occasionally. Season to taste.

Cut the tops of the bread boules and scoop out the centers. Toast the bread bowls in the broiler until lightly golden brown, 3 to 4 minutes. Ladle the soup into the bread bowls, then garnish with more Parmesan and serve.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ TWITTER: https://twitter.com/FoodNetwork

Kardea Brown's Tuscan Chicken Soup | Delicious Miss Brown | Food Network
https://youtu.be/Or72nFTYYfI

170 9

YouTube Video VVU4WS1qclY4b1IzczJJeDR2aURrWnRBLk9yNzJuRlRZWWZJ
Food Network 2.9M

Kardea Brown's Tuscan Chicken Soup | Delicious Miss Brown | Food Network

Food Network 3.7K views 8 hours ago

Get Young Sun Huh's recipe below!
🎥: Diane Morrisey

Snickerdoodle Focaccia
Recipe courtesy of Young Sun Huh for Food Network Kitchen
Level: Easy
Total: 3 hr 45 min
Active: 45 min
Yield: 8 servings

INGREDIENTS

Focaccia:

1 1/2 cups warm water (100 to 110 degrees F)
1 1/4 teaspoons active dry yeast
3 tablespoons plus 1/4 cup granulated sugar
3 cups all-purpose flour (see Cook’s Note)
2 teaspoons plus 1 tablespoon ground cinnamon
1 1/2 teaspoons kosher salt
1/2 teaspoon cream of tartar
6 tablespoons unsalted butter, melted
2 tablespoons turbinado sugar

Cream Cheese Dip:

4 ounces cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup confectioners’ sugar
1 tablespoon milk, plus more as needed
1 teaspoon pure vanilla extract
2 pinches kosher salt

DIRECTIONS

For the focaccia: Combine the warm water, yeast and 1 tablespoon of the granulated sugar in a liquid measuring cup and stir to dissolve the sugar. Let stand until foamy on top, 5 to 10 minutes.

Meanwhile, whisk the flour, 2 tablespoons of the granulated sugar, 2 teaspoons of the cinnamon, the salt and cream of tartar in a medium bowl. 

Pour in the foamy yeast mixture. Stir together with a rubber spatula until well combined. The dough will be sticky.

Drizzle 1 tablespoon of the melted butter into a large bowl and swirl to coat the bottom. Scrape the dough into the buttered bowl. Drizzle another tablespoon of melted butter on top and spread to coat with the rubber spatula. Cover and place in a warm spot until puffed and doubled in size, 1 to 1 1/2 hours. (The butter might solidify a little but that’s okay.)

Brush the bottom of a 9-by-13-inch baking pan with 2 tablespoons of the melted butter. Mix the remaining 1/4 cup sugar and 1 tablespoon cinnamon in a small bowl. (Set aside 1/2 teaspoon for garnishing the dip later.) Sprinkle 2 tablespoons of the cinnamon sugar evenly over the bottom of the pan.

Uncover the dough. With your fingers, grab the edge of the dough farthest away from you, pull it upwards, and then fold it into the center of the bowl.

Rotate the bowl a quarter turn and repeat grabbing and folding the dough. 

Fold the dough a total of 8 times, making sure to rotate the bowl each time.

Scrape the dough into the center of the prepared baking pan. Gently spread it to fill the pan. This can take a few minutes as the dough might pull back at first but will gradually relax. Cover and let rise until the dough is puffed and doubled in height, about 1 hour.

A few minutes before the dough is ready, position an oven rack in the middle of the oven and preheat to 425 degrees F.

When the dough is puffed, brush the top with the remaining 2 tablespoons melted butter. Make dimples on the surface of the focaccia with your fingertips, pressing firmly but being careful not to deflate the dough. Sprinkle the top with the remaining cinnamon sugar and turbinado sugar.

Bake until the top and bottom are a deep golden brown and the focaccia is cooked through, about 30 minutes, rotating the pan halfway through. Let cool for 10 minutes, then transfer the focaccia from the pan to a wire rack to cool further.

Meanwhile, make the cream cheese dip: Whisk the cream cheese and butter together in a medium bowl until smooth. Add the confectioners’ sugar, milk, vanilla and salt and whisk again until smooth. If too thick, add more milk a teaspoon at a time. Transfer to a serving bowl and sprinkle with the reserved cinnamon sugar. Serve the focaccia warm or room temperature with the dip on the side.

Cook’s Note: When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Copyright 2024 Television Food Network, G.P. All rights reserved.

Get Young Sun Huh's recipe below!
🎥: Diane Morrisey

Snickerdoodle Focaccia
Recipe courtesy of Young Sun Huh for Food Network Kitchen
Level: Easy
Total: 3 hr 45 min
Active: 45 min
Yield: 8 servings

INGREDIENTS

Focaccia:

1 1/2 cups warm water (100 to 110 degrees F)
1 1/4 teaspoons active dry yeast
3 tablespoons plus 1/4 cup granulated sugar
3 cups all-purpose flour (see Cook’s Note)
2 teaspoons plus 1 tablespoon ground cinnamon
1 1/2 teaspoons kosher salt
1/2 teaspoon cream of tartar
6 tablespoons unsalted butter, melted
2 tablespoons turbinado sugar

Cream Cheese Dip:

4 ounces cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup confectioners’ sugar
1 tablespoon milk, plus more as needed
1 teaspoon pure vanilla extract
2 pinches kosher salt

DIRECTIONS

For the focaccia: Combine the warm water, yeast and 1 tablespoon of the granulated sugar in a liquid measuring cup and stir to dissolve the sugar. Let stand until foamy on top, 5 to 10 minutes.

Meanwhile, whisk the flour, 2 tablespoons of the granulated sugar, 2 teaspoons of the cinnamon, the salt and cream of tartar in a medium bowl.

Pour in the foamy yeast mixture. Stir together with a rubber spatula until well combined. The dough will be sticky.

Drizzle 1 tablespoon of the melted butter into a large bowl and swirl to coat the bottom. Scrape the dough into the buttered bowl. Drizzle another tablespoon of melted butter on top and spread to coat with the rubber spatula. Cover and place in a warm spot until puffed and doubled in size, 1 to 1 1/2 hours. (The butter might solidify a little but that’s okay.)

Brush the bottom of a 9-by-13-inch baking pan with 2 tablespoons of the melted butter. Mix the remaining 1/4 cup sugar and 1 tablespoon cinnamon in a small bowl. (Set aside 1/2 teaspoon for garnishing the dip later.) Sprinkle 2 tablespoons of the cinnamon sugar evenly over the bottom of the pan.

Uncover the dough. With your fingers, grab the edge of the dough farthest away from you, pull it upwards, and then fold it into the center of the bowl.

Rotate the bowl a quarter turn and repeat grabbing and folding the dough.

Fold the dough a total of 8 times, making sure to rotate the bowl each time.

Scrape the dough into the center of the prepared baking pan. Gently spread it to fill the pan. This can take a few minutes as the dough might pull back at first but will gradually relax. Cover and let rise until the dough is puffed and doubled in height, about 1 hour.

A few minutes before the dough is ready, position an oven rack in the middle of the oven and preheat to 425 degrees F.

When the dough is puffed, brush the top with the remaining 2 tablespoons melted butter. Make dimples on the surface of the focaccia with your fingertips, pressing firmly but being careful not to deflate the dough. Sprinkle the top with the remaining cinnamon sugar and turbinado sugar.

Bake until the top and bottom are a deep golden brown and the focaccia is cooked through, about 30 minutes, rotating the pan halfway through. Let cool for 10 minutes, then transfer the focaccia from the pan to a wire rack to cool further.

Meanwhile, make the cream cheese dip: Whisk the cream cheese and butter together in a medium bowl until smooth. Add the confectioners’ sugar, milk, vanilla and salt and whisk again until smooth. If too thick, add more milk a teaspoon at a time. Transfer to a serving bowl and sprinkle with the reserved cinnamon sugar. Serve the focaccia warm or room temperature with the dip on the side.

Cook’s Note: When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Copyright 2024 Television Food Network, G.P. All rights reserved.

350 8

YouTube Video VVU4WS1qclY4b1IzczJJeDR2aURrWnRBLjVldmpJYkFBX0NR

Snickerdoodle Focaccia 😛

Food Network 3.9K views 8 hours ago

Watch #KidsBakingChampionship Mondays @ 8|7c!

RECIPE 👇

1 cup raspberries, fresh or frozen
1 cup strawberries, fresh or frozen
2/3 cup granulated sugar
1 tablespoon cornstarch
Zest and juice of 1 lemon
1 box premade pie dough (2 rounds)
All-purpose flour, for dusting
1 large egg, lightly beaten
2 ounces cream cheese, cut into 8 cubes and chilled
1/4 cup raw or turbinado sugar

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.

Add the raspberries, strawberries and granulated sugar to a medium saucepan and heat over medium. Cook the berries, mashing with a potato masher or the back of a spoon, until they start to break down and release their juices, about 2 minutes. Mix together the cornstarch and lemon juice in a small bowl. Add the cornstarch mixture and the lemon zest to the berries and stir until there are no more lumps. Continue to stir until the filling begins to thicken, 2 to 3 minutes. Remove from the heat, transfer to a bowl and let cool slightly.

Roll one of the pie doughs out on a lightly floured surface until about 1/8-inch thick. Use a 5-inch round cookie cutter, or the rim of a bowl, to cut out as many rounds as you can. Repeat with remaining dough round, gather the dough scraps and reroll as necessary to get 8 rounds. 

Whisk together the egg and 1 tablespoon water in a small bowl. Place 1 cube of cream cheese and 1 tablespoon of filling in the center of a dough round. Brush a little egg wash around the edge. Fold the dough over into a crescent and crimp the edge with a fork. Place on one of the lined baking sheets. Repeat with remaining pie dough rounds, cream cheese and filling. Brush all the filled pies with the egg wash, sprinkle with the raw sugar and cut small vents into the pies. (If you brush them after venting, the egg will cover the vent!) Bake until the pies are golden brown, 20 to 25 minutes.

Watch #KidsBakingChampionship Mondays @ 8|7c!

RECIPE 👇

1 cup raspberries, fresh or frozen
1 cup strawberries, fresh or frozen
2/3 cup granulated sugar
1 tablespoon cornstarch
Zest and juice of 1 lemon
1 box premade pie dough (2 rounds)
All-purpose flour, for dusting
1 large egg, lightly beaten
2 ounces cream cheese, cut into 8 cubes and chilled
1/4 cup raw or turbinado sugar

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.

Add the raspberries, strawberries and granulated sugar to a medium saucepan and heat over medium. Cook the berries, mashing with a potato masher or the back of a spoon, until they start to break down and release their juices, about 2 minutes. Mix together the cornstarch and lemon juice in a small bowl. Add the cornstarch mixture and the lemon zest to the berries and stir until there are no more lumps. Continue to stir until the filling begins to thicken, 2 to 3 minutes. Remove from the heat, transfer to a bowl and let cool slightly.

Roll one of the pie doughs out on a lightly floured surface until about 1/8-inch thick. Use a 5-inch round cookie cutter, or the rim of a bowl, to cut out as many rounds as you can. Repeat with remaining dough round, gather the dough scraps and reroll as necessary to get 8 rounds. 

Whisk together the egg and 1 tablespoon water in a small bowl. Place 1 cube of cream cheese and 1 tablespoon of filling in the center of a dough round. Brush a little egg wash around the edge. Fold the dough over into a crescent and crimp the edge with a fork. Place on one of the lined baking sheets. Repeat with remaining pie dough rounds, cream cheese and filling. Brush all the filled pies with the egg wash, sprinkle with the raw sugar and cut small vents into the pies. (If you brush them after venting, the egg will cover the vent!) Bake until the pies are golden brown, 20 to 25 minutes.

1.2K 19

YouTube Video VVU4WS1qclY4b1IzczJJeDR2aURrWnRBLkcxWllxaVg3enA4

Kardea Brown's hand pies look DIVINE 🍓💫 #kidsbakingchampionship

Food Network 13.7K views 24 hours ago

Guy takes us on a tour of the best spots he's visited in the Southeast, sampling everything from fresh seafood to BBQ. #GuyFieri #Southeast 
Watch #DDD, Fridays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube

0:00 - Intro
0:07 - Shaken Beef -  Saigon Noodle and Grill
2:31 - Lasagna Imbotito - Bruno's Little Italy 
3:44 - Pastrami Sandwich - Wrecking Bar Brewpub 
5:24 - Korean Tacos - Hankook Taqueria 
6:06 - Boiled Turkey - Landmark Diner 
9:00 - Dirty South Biscuit - Cast Iron Kitchen 
12:28 - Drunken Sloppy - Se7en Bites 
14:05 - Lasagna Nonna - Caffé Nonna 
17:03 - Korean Mama Bagel - Big Bon Bodega 
21:14 - Chicken Biscuit - Buttermilk Kitchen 
24:04 - Short Rib Pappardelle - Rose's Daughter 
26:45 - Lamb Korma - Café Rakka 
29:18 - Roast Beef Sandwich - Pendulum Fine Meats
32:42 - Lamb-Topped Burger - Hellenic Republic 
36:02 - BBQ Smoked Alligator Ribs - Millie's Restaurant 
38:43 - Reuben Rolls - The Pastrami Project
44:59 - Menorcan Chowder - Singleton's Seafood Shack
47:52 - Barnyard Burger - Cheffrey Eats
50:27 - Tortas - Taco Bus 
53:39 - Rabbit and Grits - The Hummingbird Way Oyster Bar
58:49 - Southern Grilled Cheese - Sundae Cafe
1:02:02 - Bourbon Barbecue Pork Chops - Rose Villa Restaurant 
1:04:52 - Rum Baba Donut - Dulce Dough Bakery
1:10:34 - Chimi Burrito - Latin House 
1:15:52 - Truffled Lobster Mac & Cheese - DiGiorgio's Cafe Largo 
1:18:19 - Patacon Beef Sandwich - Arepita Beach 
1:21:06 - Titan Sandwich - Bottle Cap 
1:24:18 - Beef Ribs - Momma's Mustard, Pickles & BBQ  
1:27:27 - Boss Hawg Sandwich - Shepard Barbecue 
1:30:49 - Oysters Rockefeller - The Whale's Rib 
1:36:15 - Cold Cut Combo Bánh Mì - East Side Banh Mi 
1:40:24 - Fish Matecumbe - The Fish House 
1:43:00 - Pastrami Hash - The General Muir 
1:46:04 - Crawfish Dumplings - Good Fortune Co. 
1:52:47 - Plantain Mofongo - Willie's Pinchos
1:59:48 - Hot Chicken - Soy Bistro 
2:02:34 - Pork Shank - Southwood Kitchen 
2:07:46 - Ribs & Mac ‘n’ Cheese - Big Lee's 
2:12:02 - Hot Chicken Nachos - Pie Town Tacos 
2:14:53 - Smoked Barbecue Pork - Center Point Barbecue 
2:17:53 - Soul Roll - Mert's Heart & Soul 
2:20:29 - Oxtail Stew - Carena's Jamaican Grille
2:23:15 - Surf-and-Turf Burrito - Roosters 
2:29:33 - Boss Burger with Rib Candy - Meat Boss 
2:32:22 - Irish Guinness Stew - Culhaine's 
2:36:12 - Beer-Battered Onion Rings - The Village Cafe
2:38:33 - Fried Bologna - Gralehaus
2:41:40 - Shrimp Creole - Darwell's 
2:45:07 - Peruvian Chicharron Sandwich - J28 Sandwich Bar 
2:48:06 - Cornmeal Snapper - Coolinary Café 
2:51:11 - Turducken - Alpine Steakhouse
2:54:33 - Southern Seafood Louie Salad - Twisted Soul Cookhouse & Pours
3:01:20 - House-Made Hot Dog - The Butcher and the Bar
3:04:17 - Grilled Pimento Mac 'n' Cheese - The Grilled Cheeserie 
3:07:13 - Chicken and Dumplings - Arnold's Country Kitchen
3:09:56 - Fried Chicken Smashed Potato - Herbie's Bar & Chowder House 
3:11:56 - Homewrecker Hot Dog - Hillbilly Hot Dogs 
3:13:53 - Peach Cobbler - Sisters Real Southern Cooking
3:16:18 - Duck and Potato Pierogies - Perly's Restaurant & Delicatessen 
3:19:54 - BBQ Burger Topped with Pork Rinds - Memphis Barbecue
3:22:22 - Seafood Moqueca - Pirate Republic Seafood 
3:25:26 - Pulled Pork, Brisket & Sausage Sandwich - ZZQ Texas Craft Barbeque
3:27:44 - Meatball Burger - Folk Art Restaurant 
3:30:28 - Whole Fried Chicken - Uncle Lou's 
3:36:26 - Meatloaf - Metro Diner 
3:39:28 - Cheesesteak - Sonny's Famous Steak Hogies 
3:41:41 - Semur Daging - Krakatoa Indonesian Cuisine
3:44:06 - Corndog Shrimp and a Triple Chili Burger - Pinky's Westside Grill 
3:47:55 - Bacon BBQ Brisket Cheeseburger - Fox Bros. Bar-B-Q 

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Top #DDD Videos in the Southeast with Guy Fieri | Diners, Drive-Ins, and Dives | Food Network
https://youtu.be/PUNTEPb4RVs

Guy takes us on a tour of the best spots he's visited in the Southeast, sampling everything from fresh seafood to BBQ. #GuyFieri #Southeast
Watch #DDD, Fridays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube

0:00 – Intro
0:07 – Shaken Beef – Saigon Noodle and Grill
2:31 – Lasagna Imbotito – Bruno's Little Italy
3:44 – Pastrami Sandwich – Wrecking Bar Brewpub
5:24 – Korean Tacos – Hankook Taqueria
6:06 – Boiled Turkey – Landmark Diner
9:00 – Dirty South Biscuit – Cast Iron Kitchen
12:28 – Drunken Sloppy – Se7en Bites
14:05 – Lasagna Nonna – Caffé Nonna
17:03 – Korean Mama Bagel – Big Bon Bodega
21:14 – Chicken Biscuit – Buttermilk Kitchen
24:04 – Short Rib Pappardelle – Rose's Daughter
26:45 – Lamb Korma – Café Rakka
29:18 – Roast Beef Sandwich – Pendulum Fine Meats
32:42 – Lamb-Topped Burger – Hellenic Republic
36:02 – BBQ Smoked Alligator Ribs – Millie's Restaurant
38:43 – Reuben Rolls – The Pastrami Project
44:59 – Menorcan Chowder – Singleton's Seafood Shack
47:52 – Barnyard Burger – Cheffrey Eats
50:27 – Tortas – Taco Bus
53:39 – Rabbit and Grits – The Hummingbird Way Oyster Bar
58:49 – Southern Grilled Cheese – Sundae Cafe
1:02:02 – Bourbon Barbecue Pork Chops – Rose Villa Restaurant
1:04:52 – Rum Baba Donut – Dulce Dough Bakery
1:10:34 – Chimi Burrito – Latin House
1:15:52 – Truffled Lobster Mac & Cheese – DiGiorgio's Cafe Largo
1:18:19 – Patacon Beef Sandwich – Arepita Beach
1:21:06 – Titan Sandwich – Bottle Cap
1:24:18 – Beef Ribs – Momma's Mustard, Pickles & BBQ 
1:27:27 – Boss Hawg Sandwich – Shepard Barbecue
1:30:49 – Oysters Rockefeller – The Whale's Rib
1:36:15 – Cold Cut Combo Bánh Mì – East Side Banh Mi
1:40:24 – Fish Matecumbe – The Fish House
1:43:00 – Pastrami Hash – The General Muir
1:46:04 – Crawfish Dumplings – Good Fortune Co.
1:52:47 – Plantain Mofongo – Willie's Pinchos
1:59:48 – Hot Chicken – Soy Bistro
2:02:34 – Pork Shank – Southwood Kitchen
2:07:46 – Ribs & Mac ‘n’ Cheese – Big Lee's
2:12:02 – Hot Chicken Nachos – Pie Town Tacos
2:14:53 – Smoked Barbecue Pork – Center Point Barbecue
2:17:53 – Soul Roll – Mert's Heart & Soul
2:20:29 – Oxtail Stew – Carena's Jamaican Grille
2:23:15 – Surf-and-Turf Burrito – Roosters
2:29:33 – Boss Burger with Rib Candy – Meat Boss
2:32:22 – Irish Guinness Stew – Culhaine's
2:36:12 – Beer-Battered Onion Rings – The Village Cafe
2:38:33 – Fried Bologna – Gralehaus
2:41:40 – Shrimp Creole – Darwell's
2:45:07 – Peruvian Chicharron Sandwich – J28 Sandwich Bar
2:48:06 – Cornmeal Snapper – Coolinary Café
2:51:11 – Turducken – Alpine Steakhouse
2:54:33 – Southern Seafood Louie Salad – Twisted Soul Cookhouse & Pours
3:01:20 – House-Made Hot Dog – The Butcher and the Bar
3:04:17 – Grilled Pimento Mac 'n' Cheese – The Grilled Cheeserie
3:07:13 – Chicken and Dumplings – Arnold's Country Kitchen
3:09:56 – Fried Chicken Smashed Potato – Herbie's Bar & Chowder House
3:11:56 – Homewrecker Hot Dog – Hillbilly Hot Dogs
3:13:53 – Peach Cobbler – Sisters Real Southern Cooking
3:16:18 – Duck and Potato Pierogies – Perly's Restaurant & Delicatessen
3:19:54 – BBQ Burger Topped with Pork Rinds – Memphis Barbecue
3:22:22 – Seafood Moqueca – Pirate Republic Seafood
3:25:26 – Pulled Pork, Brisket & Sausage Sandwich – ZZQ Texas Craft Barbeque
3:27:44 – Meatball Burger – Folk Art Restaurant
3:30:28 – Whole Fried Chicken – Uncle Lou's
3:36:26 – Meatloaf – Metro Diner
3:39:28 – Cheesesteak – Sonny's Famous Steak Hogies
3:41:41 – Semur Daging – Krakatoa Indonesian Cuisine
3:44:06 – Corndog Shrimp and a Triple Chili Burger – Pinky's Westside Grill
3:47:55 – Bacon BBQ Brisket Cheeseburger – Fox Bros. Bar-B-Q

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Top #DDD Videos in the Southeast with Guy Fieri | Diners, Drive-Ins, and Dives | Food Network
https://youtu.be/PUNTEPb4RVs

500 10

YouTube Video VVU4WS1qclY4b1IzczJJeDR2aURrWnRBLlBVTlRFUGI0UlZz

Top #DDD Videos in the Southeast with Guy Fieri | Diners, Drive-Ins, and Dives | Food Network

Food Network 24.7K views February 14th

Ina prepares the most adorable daisy shortbread cookies for afternoon tea with her friend who just opened a new florist shop. These sweet treats taste as good as they look!
#InaGarten #BarefootContessa #FoodNetwork #ShortbreadCookies
Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax 
Get the recipe ▶ https://foodtv.com/4123bx5
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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!

Daisy Shortbread Cookies
Recipe courtesy of Cheri Brownlee Company
Level: Easy
Total: 1 hr 15 min
Prep: 20 min
Inactive: 30 min
Cook: 25 min
Yield: 24 cookies

Ingredients

3/4 pound unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
3/4 pound confectioners' sugar
Yellow white chocolate buttons, for decoration

Directions

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and granulated sugar until they are just combined and add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/4-inch thick and cut into flower shapes with a cutter. Place the cookies on an ungreased baking sheet.

Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

For the glaze, place the confectioners' sugar in a medium bowl and add about 4 to 5 tablespoons of water until you have a runny, but not too thick frosting. Spread the glaze to the edge of each cookie and garnish the middle of each cookie with a chocolate button.

Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE: https://www.foodnetwork.com  
► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
► FACEBOOK: https://www.facebook.com/FoodNetwork 
► INSTAGRAM: https://www.instagram.com/FoodNetwork 
► TWITTER: https://twitter.com/FoodNetwork 
▶ TIKTOK: https://www.tiktok.com/@foodnetwork 

Ina Garten's Daisy Shortbread Cookies | Barefoot Contessa | Food Network
https://youtu.be/okIRG7kyoWM

Ina prepares the most adorable daisy shortbread cookies for afternoon tea with her friend who just opened a new florist shop. These sweet treats taste as good as they look!
#InaGarten #BarefootContessa #FoodNetwork #ShortbreadCookies
Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax
Get the recipe ▶ https://foodtv.com/4123bx5
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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!

Daisy Shortbread Cookies
Recipe courtesy of Cheri Brownlee Company
Level: Easy
Total: 1 hr 15 min
Prep: 20 min
Inactive: 30 min
Cook: 25 min
Yield: 24 cookies

Ingredients

3/4 pound unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
3/4 pound confectioners' sugar
Yellow white chocolate buttons, for decoration

Directions

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and granulated sugar until they are just combined and add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/4-inch thick and cut into flower shapes with a cutter. Place the cookies on an ungreased baking sheet.

Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

For the glaze, place the confectioners' sugar in a medium bowl and add about 4 to 5 tablespoons of water until you have a runny, but not too thick frosting. Spread the glaze to the edge of each cookie and garnish the middle of each cookie with a chocolate button.

Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE: https://www.foodnetwork.com
► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Ina Garten's Daisy Shortbread Cookies | Barefoot Contessa | Food Network
https://youtu.be/okIRG7kyoWM

398 20

YouTube Video VVU4WS1qclY4b1IzczJJeDR2aURrWnRBLm9rSVJHN2t5b1dN

Ina Garten's Daisy Shortbread Cookies | Barefoot Contessa | Food Network

Food Network 9K views February 14th

Puff pastry is the ultimate shortcut ingredient and makes great sausage rolls. These mini versions are perfect for cocktail parties. With maple syrup and cheese added to the sausage, they are extra tasty!
#ReeDrummond #ThePioneerWoman #FoodNetwork #SausageRolls
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/4jMxU8C
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!
 
Mini Sausage Rolls
Recipe courtesy of Ree Drummond
Level: Easy
Total: 35 min
Active: 15 min
Yield: 36 mini sausage rolls

Ingredients

12 ounces country sausage
2/3 cup shredded white Cheddar
2 tablespoons maple syrup
1 large egg, separated
One 17.3-ounce package frozen puff pastry (2 sheets), thawed
2 tablespoons everything bagel seasoning
Whole-grain mustard, for serving

Directions

Preheat the oven to 425 degrees F.

Mix the sausage, cheese, syrup and egg white in a bowl.

Lay out the puff pastry sheets and cut in half lengthwise. Divide the meat mixture among the sheets of puff pastry, arranging in straight lines down the centers.

Whisk the egg yolk, then brush one edge of each of the four pastry sheets.

Roll the puff pastry over the sausage mixture and seal the edges. Cut each roll into 9 bite-size pieces. Transfer to two parchment-lined baking sheets. Brush the tops with the egg yolk and sprinkle over the everything seasoning.

Bake until golden brown, 18 to 20 minutes. Serve with mustard on the side.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ TWITTER: https://twitter.com/FoodNetwork

Ree Drummond's Mini Sausage Rolls | The Pioneer Woman | Food Network
https://youtu.be/zIRY4C0Kyjw

Puff pastry is the ultimate shortcut ingredient and makes great sausage rolls. These mini versions are perfect for cocktail parties. With maple syrup and cheese added to the sausage, they are extra tasty!
#ReeDrummond #ThePioneerWoman #FoodNetwork #SausageRolls
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/4jMxU8C
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Mini Sausage Rolls
Recipe courtesy of Ree Drummond
Level: Easy
Total: 35 min
Active: 15 min
Yield: 36 mini sausage rolls

Ingredients

12 ounces country sausage
2/3 cup shredded white Cheddar
2 tablespoons maple syrup
1 large egg, separated
One 17.3-ounce package frozen puff pastry (2 sheets), thawed
2 tablespoons everything bagel seasoning
Whole-grain mustard, for serving

Directions

Preheat the oven to 425 degrees F.

Mix the sausage, cheese, syrup and egg white in a bowl.

Lay out the puff pastry sheets and cut in half lengthwise. Divide the meat mixture among the sheets of puff pastry, arranging in straight lines down the centers.

Whisk the egg yolk, then brush one edge of each of the four pastry sheets.

Roll the puff pastry over the sausage mixture and seal the edges. Cut each roll into 9 bite-size pieces. Transfer to two parchment-lined baking sheets. Brush the tops with the egg yolk and sprinkle over the everything seasoning.

Bake until golden brown, 18 to 20 minutes. Serve with mustard on the side.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ TWITTER: https://twitter.com/FoodNetwork

Ree Drummond's Mini Sausage Rolls | The Pioneer Woman | Food Network
https://youtu.be/zIRY4C0Kyjw

552 20

YouTube Video VVU4WS1qclY4b1IzczJJeDR2aURrWnRBLnpJUlk0QzBLeWp3

Ree Drummond's Mini Sausage Rolls | The Pioneer Woman | Food Network

Food Network 19.9K views February 13th

After making too many stuffed peppers, Katie vowed to keep them off the menu until this dish changed her mind! Jeff Mauro's tofu recipe comes together with delicious southwest flavors for a stuffed pepper that promises to win you over. 
#FoodNetwork #KatieLee #TheKitchen #StuffedPeppers #Tofu
Watch Katie on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ► https://foodtv.com/412yJCS
Subscribe to Food Network's YouTube ► https://foodtv.com/3wzBjU0

Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

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!

Southwest-Style Tofu Stuffed Peppers
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 1 hr 20 min
Active: 30 min
Yield: 4 servings

Ingredients

Jeff Mauro’s Meal Prep Tofu Recipe:
16 ounces shiitake mushroom caps
1 shallot, roughly chopped
1/3 cup raw cashews 
One 14-ounce package extra-firm tofu, drained and pressed for 1 hour, torn into pieces
2 tablespoons cornstarch
1 teaspoon kosher salt
2 tablespoons avocado oil

Southwest-Style Tofu Stuffed Peppers:

4 to 5 large bell peppers
1 jalapeño, seeded and minced
3 scallions, white and light green parts, roughly chopped
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
Freshly ground black pepper, to taste
1 chipotle in adobo plus 2 tablespoons sauce, chopped
3/4 cup tomato sauce
2 cups frozen white rice
1/4 cup chopped cilantro leaves, plus additional leaves whole for garnish
1 tablespoon avocado oil
2 tablespoons cotija cheese, to garnish
Lime wedges, to serve

Directions

Make Jeff Mauro’s meal prep tofu recipe: Place the mushrooms, shallot and cashews in the bowl of a food processor fitted with the blade attachment. Pulse until chopped, about 10 times. Add in the torn pieces of tofu and pulse another 10 times or so, until the mixture is the consistency of ground beef. Transfer to a large bowl and toss with the cornstarch and salt. 

Heat a large 12-inch nonstick skillet over high heat and add the avocado oil. Add the tofu mixture in one layer and cook for 5 minutes undisturbed to allow it to become golden brown. Stir the tofu and cook again on the second side another 5 minutes, until browned. Leave it in the skillet to prepare the stuffed peppers.

For the Southwest-style tofu stuffed peppers: Preheat the oven to 400 degrees F. Trim the bell peppers on the bottom slightly so they sit flat. Carve out the top of the peppers and scrape out the ribs and seeds. Place in a 9-by-13-inch baking dish. 

Move the tofu to the side of the pan and add the jalapeño, scallions, garlic, chili powder, cumin, salt and pepper to taste. Cook over medium-high until softened, about 2 minutes, then stir in the chipotle in adobo and sauce as well as the tomato sauce and stir to coat. 

Add the rice and cilantro and toss to combine. Scoop the mixture into each pepper. Drizzle the tops of the peppers with the avocado oil and bake until the peppers are just tender and lightly golden brown on top, about 40 minutes. 

Allow to cool for 10 minutes before serving. Garnish with cilantro leaves and cotija and serve with lime wedges.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ TWITTER: https://twitter.com/FoodNetwork

Katie Lee Biegel's Southwest-Style Tofu Stuffed Peppers | The Kitchen | Food Network
https://youtu.be/FGlybT7VLtc

After making too many stuffed peppers, Katie vowed to keep them off the menu until this dish changed her mind! Jeff Mauro's tofu recipe comes together with delicious southwest flavors for a stuffed pepper that promises to win you over.
#FoodNetwork #KatieLee #TheKitchen #StuffedPeppers #Tofu
Watch Katie on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ► https://foodtv.com/412yJCS
Subscribe to Food Network's YouTube ► https://foodtv.com/3wzBjU0

Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

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!

Southwest-Style Tofu Stuffed Peppers
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 1 hr 20 min
Active: 30 min
Yield: 4 servings

Ingredients

Jeff Mauro’s Meal Prep Tofu Recipe:
16 ounces shiitake mushroom caps
1 shallot, roughly chopped
1/3 cup raw cashews 
One 14-ounce package extra-firm tofu, drained and pressed for 1 hour, torn into pieces
2 tablespoons cornstarch
1 teaspoon kosher salt
2 tablespoons avocado oil

Southwest-Style Tofu Stuffed Peppers:

4 to 5 large bell peppers
1 jalapeño, seeded and minced
3 scallions, white and light green parts, roughly chopped
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
Freshly ground black pepper, to taste
1 chipotle in adobo plus 2 tablespoons sauce, chopped
3/4 cup tomato sauce
2 cups frozen white rice
1/4 cup chopped cilantro leaves, plus additional leaves whole for garnish
1 tablespoon avocado oil
2 tablespoons cotija cheese, to garnish
Lime wedges, to serve

Directions

Make Jeff Mauro’s meal prep tofu recipe: Place the mushrooms, shallot and cashews in the bowl of a food processor fitted with the blade attachment. Pulse until chopped, about 10 times. Add in the torn pieces of tofu and pulse another 10 times or so, until the mixture is the consistency of ground beef. Transfer to a large bowl and toss with the cornstarch and salt. 

Heat a large 12-inch nonstick skillet over high heat and add the avocado oil. Add the tofu mixture in one layer and cook for 5 minutes undisturbed to allow it to become golden brown. Stir the tofu and cook again on the second side another 5 minutes, until browned. Leave it in the skillet to prepare the stuffed peppers.

For the Southwest-style tofu stuffed peppers: Preheat the oven to 400 degrees F. Trim the bell peppers on the bottom slightly so they sit flat. Carve out the top of the peppers and scrape out the ribs and seeds. Place in a 9-by-13-inch baking dish. 

Move the tofu to the side of the pan and add the jalapeño, scallions, garlic, chili powder, cumin, salt and pepper to taste. Cook over medium-high until softened, about 2 minutes, then stir in the chipotle in adobo and sauce as well as the tomato sauce and stir to coat. 

Add the rice and cilantro and toss to combine. Scoop the mixture into each pepper. Drizzle the tops of the peppers with the avocado oil and bake until the peppers are just tender and lightly golden brown on top, about 40 minutes. 

Allow to cool for 10 minutes before serving. Garnish with cilantro leaves and cotija and serve with lime wedges.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ TWITTER: https://twitter.com/FoodNetwork

Katie Lee Biegel's Southwest-Style Tofu Stuffed Peppers | The Kitchen | Food Network
https://youtu.be/FGlybT7VLtc

199 9

YouTube Video VVU4WS1qclY4b1IzczJJeDR2aURrWnRBLkZHbHliVDdWTHRj

Katie Lee Biegel's Southwest-Style Tofu Stuffed Peppers | The Kitchen | Food Network

Food Network 4.5K views February 13th

May your day be as beautiful as this buttercream swirl 💙

Food Network 6.3K views February 12th

This is Molly’s secret eggy weapon to getting some veggies and protein into her kids. They’re basically little frittatas baked in a cupcake shape, and it’s all about the marketing when it comes to getting your kids to eat something. Tell them they’re spinach egg cupcakes and see what happens! 
#MollyYeh #GirlMeetsFarm #FoodNetwork #EggBites 
#StreamOnMax for more #GirlMeetsFarm: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/3QtMjcx
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Spinach Egg Bites
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr (includes cooling time)
Active: 20 min
Yield: 12 bites

Ingredients

Vegetable oil cooking spray, for the muffin pan
6 large eggs
1 cup grated fontina cheese
1/2 cup whole-milk cottage cheese
1/4 cup half-and-half
1 cup baby spinach
Kosher salt and freshly ground black pepper
1/2 cup finely chopped red, yellow and orange baby bell peppers (5 or 6 peppers)
Flaky salt, for sprinkling
Crushed red pepper flakes, optional, for sprinkling
Full-fat plain Greek yogurt, for serving
Fresh flat-leaf Italian parsley leaves, for serving
Fresh cilantro leaves, for serving

Directions

Place an oven rack in the middle position. Preheat the oven to 325 degrees F. Spray a 12-space nonstick or silicone muffin pan with cooking spray; set aside.

Bring a kettle of water to a boil over medium-high heat.

Into the carafe of a high-speed blender, add the eggs, fontina, cottage cheese and half-and-half. Blend on high speed until thoroughly incorporated. Add the spinach and pulse a few times to incorporate. Season with a couple good pinches of salt and several grinds of black pepper.

Pour the egg mixture into the prepared muffin pan, dividing equally among each space. Sprinkle with the chopped bell peppers.

Set the muffin pan in a shallow roasting pan or baking dish and pour in enough boiling water to come halfway up the sides of the muffin pan. Bake until the frittatas are just set, 18 to 20 minutes. Let cool in the water bath.

To unmold, loosen the sides of each frittata with a butter knife (or if using a silicone mold, pop them out). Set a cutting board or large serving platter over the muffin pan and invert to unmold.

To serve, sprinkle the frittatas with flaky salt and crushed red pepper flakes, if using. Top with a dollop of yogurt and a shower of parsley and cilantro leaves.

Cook’s Note
The frittatas can be made ahead and wrapped in plastic. Store in the refrigerator and allow to return to room temperature or warm in a low oven before serving. You can also freeze the frittatas, then thaw them in the refrigerator. Warm in a low oven before serving.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork 

Molly Yeh's Spinach Egg Bites | Girl Meets Farm | Food Network
https://youtu.be/vjvjLKhClFY

This is Molly’s secret eggy weapon to getting some veggies and protein into her kids. They’re basically little frittatas baked in a cupcake shape, and it’s all about the marketing when it comes to getting your kids to eat something. Tell them they’re spinach egg cupcakes and see what happens!
#MollyYeh #GirlMeetsFarm #FoodNetwork #EggBites
#StreamOnMax for more #GirlMeetsFarm: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/3QtMjcx
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Spinach Egg Bites
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr (includes cooling time)
Active: 20 min
Yield: 12 bites

Ingredients

Vegetable oil cooking spray, for the muffin pan
6 large eggs
1 cup grated fontina cheese
1/2 cup whole-milk cottage cheese
1/4 cup half-and-half
1 cup baby spinach
Kosher salt and freshly ground black pepper
1/2 cup finely chopped red, yellow and orange baby bell peppers (5 or 6 peppers)
Flaky salt, for sprinkling
Crushed red pepper flakes, optional, for sprinkling
Full-fat plain Greek yogurt, for serving
Fresh flat-leaf Italian parsley leaves, for serving
Fresh cilantro leaves, for serving

Directions

Place an oven rack in the middle position. Preheat the oven to 325 degrees F. Spray a 12-space nonstick or silicone muffin pan with cooking spray; set aside.

Bring a kettle of water to a boil over medium-high heat.

Into the carafe of a high-speed blender, add the eggs, fontina, cottage cheese and half-and-half. Blend on high speed until thoroughly incorporated. Add the spinach and pulse a few times to incorporate. Season with a couple good pinches of salt and several grinds of black pepper.

Pour the egg mixture into the prepared muffin pan, dividing equally among each space. Sprinkle with the chopped bell peppers.

Set the muffin pan in a shallow roasting pan or baking dish and pour in enough boiling water to come halfway up the sides of the muffin pan. Bake until the frittatas are just set, 18 to 20 minutes. Let cool in the water bath.

To unmold, loosen the sides of each frittata with a butter knife (or if using a silicone mold, pop them out). Set a cutting board or large serving platter over the muffin pan and invert to unmold.

To serve, sprinkle the frittatas with flaky salt and crushed red pepper flakes, if using. Top with a dollop of yogurt and a shower of parsley and cilantro leaves.

Cook’s Note
The frittatas can be made ahead and wrapped in plastic. Store in the refrigerator and allow to return to room temperature or warm in a low oven before serving. You can also freeze the frittatas, then thaw them in the refrigerator. Warm in a low oven before serving.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Molly Yeh's Spinach Egg Bites | Girl Meets Farm | Food Network
https://youtu.be/vjvjLKhClFY

481 27

YouTube Video VVU4WS1qclY4b1IzczJJeDR2aURrWnRBLnZqdmpMS2hDbEZZ

Molly Yeh's Spinach Egg Bites | Girl Meets Farm | Food Network

Food Network 16.2K views February 12th

Trusted by over 100,000 users

5 stars Rated 4.9/5 on WordPress WordPress
We used @SmashBalloon to embed our YouTube channel in WordPress… and it looked awesome. Want to give it a try? Here are the easy steps ▸ https://lttr.ai/rHY9 #YoutubeCreators #WordPress
@wpforms WPForms(@wpforms)
@smashballoon I love your products so much that I buy them all. Great work! I am having fun here.
@chachrist @chachrist
We are LOVING @smashballoon apps, but their customer service is AWESOME and QUICK! Thanks Guys!
theartisanslist ARTISANS LIST(theartisanslist)
@smashballoon Thank you! Your prompt reply & quick service is AMAZING! It’s scary giving money where there’s no number to call and no live chat. Your same day email reply & quick fix of my mistake makes me feel secure in doing continued business with SmashBalloon!
victoryfitclub Clem Lafrades(victoryfitclub)
Great customer support from @smashballoon! Thank you very much guys! Great job sorting out issues fast & nicely 🙂
buscatlavida busca’t la vida®(buscatlavida)
Shout out to @SmashBalloon 4 saving my blog when I totally screwd up software installation. These guys ROCK when it comes 2 #CustomerService
wanderwoman10 Twyla Campbell(wanderwoman10)
I agree @WiseArts I love the @smashballoon social feed plugins. They are my go-to for my #WordPress feed needs https://t.co/o5jFEHPChr
genoq Geno Quiroz(genoq)
WordPress
David with @smashballoon is a mother-f’ing rockstar. Thanks for all the help today.
amandakrill Amanda Krill(amandakrill)
WordPress
Excellent Product, Excellent Support. I’ve been using this plug-in for years, and it’s the best one I’ve found. Not only that, but the folks who reply to emails are smart and speedy, and they answer your questions comprehensively and patiently. Finally, I’m happy to pay for this plug-in because I want to support indie developers.
@jrick @jrick
A super customizable plugin which gives you full control, saves you a lot of time complemented with fantastic support from @smashballoon.
amvanleeuwen Marcel van Leeuwen(amvanleeuwen)

8 reasons why our customers love YouTube Feed Pro

We build our plugins so that anyone can use them. No complicated setup steps, no headaches.

All our plugins are highly customizable and provide tons of options to configure or style your feed.

Websites should be fast. That means your YouTube content should be too. Speed is one of our top priorities.

All YouTube videos are embedded into your page source code equals regularly updated bot-readable content.

All of our plugins include integrations with popular privacy consent plugins and a one-click GDPR setting.

Easily remove posts from your feed you don't want to show, or create feeds of specially curated posts.

Built with rock solid reliability in mind so your feeds don't go down when the rest of the web does.

We're not just in the plugin business, we're in the customer support business! And pride ourselves on it.

Learn more about our feeds

Learn more about our feeds

YouTube Channel Feeds

Easily display videos from any public YouTube channels, with multiple post layouts and configurations. With the YouTube Feed Pro plugin you can automatically pull in new YouTube videos to your site without lifting a finger. Just connect your YouTube channel, sit back, and relax! The plugin will automatically pull in your latest content, allowing you to customize how it’s displayed in a range of layouts, moderation settings, and much more.

YouTube Live Streams

Use our Live Streaming feature to automatically feed live videos into your WordPress site. You can use it to show a feed of your currently playing and upcoming live streams so you can just focus on creating the content rather than having to deal with embedding players on your site every time you go live.

YouTube Gallery

Easily create multiple different YouTube galleries from various channels, lists, favorites, or search queries. Add galleries anywhere throughout your site to display your YouTube content in a variety of ways, engaging your visitors and keeping them on your site for longer.

Icon

Display YouTube List Feed on WordPress with Smash Balloon

Want an easy way to engage your visitors?

You can just add a list of relevant YouTube videos to your WordPress website. That way, you can keep people interested for much longer than with text or pictures.

In fact, you can even show video reviews and testimonials on your YouTube list feed to boost your conversions. 

Plus, you can show your own videos to get more likes, comments, and subscribers.

When it comes to embedding YouTube videos on your website, Feeds for YouTube Pro is easily the best option.

Using this amazing tool, you can show a YouTube list feed on your WordPress site with a few simple clicks and absolutely no coding.

All you have to do is install the plugin and you can connect your site to YouTube using a simple button. 

After that, you can pick from channel feed, playlist feed, search results, favorites list, and much more for your YouTube list feed.

Next, just pick the List option from the layout templates and you’re ready to embed your new feed. 

To do that, just add the Feeds for YouTube block on your WordPress page, post, or widget areas.

As you can see, Feeds for YouTube Pro makes it easier than ever to show a list of engaging YouTube videos on your site.

Frequently Asked Questions

Who should use Smash Balloon plugins?

Smash Balloon plugins are perfect for business owners, marketers, bloggers, influencers, agencies, and basically anyone else who wants to integrate social media content into their website to help grow their following, increase conversions, save time, or engage more with their users.

Do I need coding skills or a developer app?

Nope! We understand that many WordPress users aren’t technical and so have built all of our plugins to be as easy as possible to set up and use. The easy feed setup process just requires you to login into your social media account and the plugin will do the rest. By default the plugins will inherit the styles from your theme so no customization is required, but in case you want to tweak things we have a wide variety of customization settings built in.

Will Smash Balloon plugins slow down my site?

Our plugins are specifically built with speed and performance in mind. All the data retrieved from the various social media platforms is cached by the plugin in order to minimize requests. We also dynamically load data as needed to ensure that your page speed stays lightning fast.

Do Smash Balloon plugins work on non-WordPress sites?

Our plugins are designed and built for WordPress and so don’t work with other platforms.

Can I use Smash Balloon plugins on client sites?

Yes, you can use Smash Balloon plugins on client sites in two ways. Either you can purchase the Developer license or All Access Bundle OR purchase an appropriate license for each client sites (yes you can refer them and earn 20% commission through our affiliate program).

facebook

Start leveraging your YouTube feed to grow your business

Get started with your first feed in minutes