Food
Ree Drummond’s Top 10 Steak Videos of ALL TIME | The Pioneer Woman | Food Network
From a Steak Salad Board to a Flank Steak with 3-Cheese Waffle Hash Browns, these are Ree Drummond’s top 10 steak recipe videos of ALL TIME.
#SteakRecipes #PioneerWoman #FoodNetwork #ReeDrummond
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire #PioneerWoman library and so much more: http://discoverypl.us/2NeKVgd.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 – Intro
0:04 – Steak Bites with Spicy Blue Cheese Cream
4:27 – Steak and Creamed Greens Pasta
9:57 – Steak Sheet Pan Supper
13:52 – Retro Salisbury Steak
19:32 – Steak Medallions with Potatoes
24:39 – Steak Salad Board
27:23 – Flank Steak with 3-Cheese Waffle Hash Browns
32:17 – Big Steak Salad
36:04 – Salisbury Steak
40:03 – Chicken Fried Steak
Get the recipes:
Steak Bites with Spicy Blue Cheese Cream – https://foodtv.com/3hZV78K
Steak and Creamed Greens Pasta – https://foodtv.com/3pNqre1
Steak Sheet Pan Supper – https://foodtv.com/3KbHpeJ
Retro Salisbury Steak – https://foodtv.com/3Iv3rrH
Steak Medallions with Potatoes – https://foodtv.com/2UvbNg5
Steak Salad Board – http://foodtv.com/3aMmOiS
Flank Steak with 3-Cheese Waffle Hash Browns – https://foodtv.com/35OaQRI
Big Steak Salad – https://foodtv.com/388FNTv
Salisbury Steak – https://foodtv.com/2BCBijk
Chicken Fried Steak – https://foodtv.com/3mVGofh
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Ree Drummond’s Top 10 Steak Videos of ALL TIME | The Pioneer Woman | Food Network
https://youtu.be/oe_NkIlHZJU
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Food
Jeff Mauro’s Greek Lemon Chicken and Orzo Casserole | The Kitchen | Food Network
Jeff translates the flavor of his favorite Greek chicken soup into a casserole with orzo that soaks up the bright lemony flavor and …
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Alex Guarnaschelli’s Crab Louis | The Kitchen | Food Network
Alex whips up creamy sauce with a touch of heat to coat the delicate crab for this elegant, classic salad!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3s8bpSf
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
Crab Louis
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 35 min
Active: 35 min
Yield: 4 to 6 servings
Ingredients
Sauce Louis:
1/2 cup mayonnaise
2 tablespoons chili sauce
2 tablespoons sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
4 scallions, minced
Kosher salt
Crab and Plating
2 cups (about 1 pound) cleaned, cooked lump or jumbo lump crab meat, chilled
Kosher salt and freshly ground black pepper
1 small bunch chives, minced
1 head Bibb lettuce, leaves separated
1 cup cherry tomatoes, preferably Sweet 100, or grape tomatoes, halved lengthwise
2 hard-boiled eggs, peeled and quartered
1 large lemon, sliced, for squeezing
Directions
Make the sauce: In a medium bowl, whisk together the mayonnaise, chili sauce, sour cream, lemon juice, Worcestershire sauce, half the scallions and a pinch of salt. Taste for seasoning.
For the crab: Spread the crab out on a rimmed baking sheet and sprinkle with salt and pepper. Sprinkle with the remaining scallions and half the chives. Drizzle with the sauce to taste. Do not mix.
To plate: Arrange the lettuce leaves as cups in a circle on a large plate. Disperse the tomatoes around the lettuce. Spoon some of the crab into each lettuce cup. Top each cup with an egg quarter and season with salt and pepper. Sprinkle with the remaining chives and a squeeze of lemon. Hold in the refrigerator until ready to serve and enjoy cold.
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#AlexGuarnaschelli #TheKitchen #FoodNetwork #CrabLouis
Alex Guarnaschelli’s Crab Louis | The Kitchen | Food Network
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Food
Sunny Anderson’s Sausage Creamed Collards | The Kitchen | Food Network
Sunny Anderson breaks down the basics of this hearty green before making her comforting Sausage Creamed Collards.
#SunnyAnderson #TheKitchen #FoodNetwork #Collards #Sausage #Cream
Watch #TheKitchen, Saturdays at 11a|10c and #StreamOnMax!
Get the recipe ▶ https://foodtv.com/3uIOW2n
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
Sunny’s Sausage Creamed Collards
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 8 to 10 servings
Ingredients
Kosher salt
Two 2-pound bags pre-washed collards, further chopped down into thin ribbons
1 cup sour cream
2 cups heavy cream
1 tablespoon all-purpose flour
1/2 teaspoon ground allspice
2 tablespoons harissa
Freshly cracked black pepper
1 tablespoon olive oil
1 pound hot sausage, casings removed
1/2 cup chopped red onion
2 cloves garlic, thinly sliced
12 to 14 cherry tomatoes, halved
Directions
Blanch the collards: Bring a large pot of salted water to a boil; prepare a large bowl of ice water. Add the collards to the boiling water and cook until bright green and wilted, about 1 minute. Shock in the ice water, then drain and press as dry as possible between paper towels.
Cook the base: In a large bowl, whisk together and combine each ingredient in order and until fully blended before adding the next, starting with the sour cream and then moving on to the heavy cream, flour, allspice, harissa, a nice pinch of salt and a few hefty grinds of black pepper. Make sure to whisk well to combine everything.
Place a large pot over medium heat and add the oil. Add the sausage and cook, breaking up the chunks with a wooden spoon into bite-size pieces, until browned, 5 to 8 minutes. Add the onion and garlic and cook, stirring often so the garlic doesn’t burn, until the onions are tender, 5 to 7 minutes.
Add the cream mixture. Add the collards, stir well, cover and steep on medium heat until tender, 20 to 30 minutes. Stir in the tomatoes and serve.
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Sunny Anderson’s Sausage Creamed Collards | The Kitchen | Food Network
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@leedorsheimer9791
February 14, 2024 at 9:16 am
You are.my kind of cook No wonder they call you the "Pioneer Woman" I was making breakfast . Cooking some venison ribs making a broth,4 a soup.aldo baking bread.startimg watching your show an even tho I'm an elderly lady I learned a lot. Thanks 😊
@vernonradford3294
February 14, 2024 at 9:16 am
winter marie Haines Radford ❤😂
❤❤❤❤❤❤❤❤❤❤❤❤❤
😂😂😂😂😂😂😂😂😂😂😂😂😂
ilove you much
@cheriboyd1999
February 14, 2024 at 9:16 am
I love those dishes you made ,you don't add alo/ of crap lol , my son bought me ypur pots last year for mothers day ,I do have a question about one of your pineer skillets it makes everything black do I need to put it on a fire to make it better
@wynnkidsnannylorivance4111
February 14, 2024 at 9:16 am
She had a good thing going….then, she added kale. 😢
@lindaroper6698
February 14, 2024 at 9:16 am
I don’t eat Bleu Cheese or Horse Radish.
@janicepedroli7403
February 14, 2024 at 9:16 am
These are going into the recipe notebook. Thanks
@lindabranum6686
February 14, 2024 at 9:16 am
Medium rare steaks for me always😊
@lindabranum6686
February 14, 2024 at 9:16 am
Mushrooms for salberry steak!!
@lindabranum6686
February 14, 2024 at 9:16 am
Oh add sautéed mushrooms on the salsberry!!
@lanceamillion
February 14, 2024 at 9:16 am
👳 I'M MOST DEFINITELY A BEEF AND SEAFOOD LOVER!🌮🌯🍅🍄🍽🍷🍾🍰
@GilbertGTV
February 14, 2024 at 9:16 am
Ree is the best! Who is the guy doing the camera work with the gray seater who said, “So excited?” at 5:06?! He’s gorgeous
@belair344
February 14, 2024 at 9:16 am
Mmm good
@melissapritchett2731
February 14, 2024 at 9:16 am
Oh, Alex…..I thought I was alone. I don’t love ketchup either.
@blockchainfork
February 14, 2024 at 9:16 am
When you busted out the Lipton and started karate chopping the Salisbury steak, I was sold. I like your style!
@nichellbarton4675
February 14, 2024 at 9:16 am
I like my Steak medium well not medium rare
@RH-wj4rz
February 14, 2024 at 9:16 am
So disappointed Food Network cancelled Valerie. Hello Food Network!!
@maryallore478
February 14, 2024 at 9:16 am
This is the perfect video to enjoy while I feast on sirloin steaks fresh off the charcoal grill, parmesan encrusted Yukon golds hot out of the oven, sauteed white button mushrooms in garlic and butter and fresh steamed green beans. YUM.
@evelynholmes1471
February 14, 2024 at 9:16 am
😇🥰😍💕.
@lukec.9819
February 14, 2024 at 9:16 am
#1 Chicken Fried Steak and mashed potatoes and gravy….yes!!! True comfort food!!! ❤❤❤
@2Aries1953
February 14, 2024 at 9:16 am
I think Ree is at the bottom of the best cooks at Food Network! I've watched her show for the first time, fascinated by her "love" story (which is the only thing I find interesting) every single day for about 6 months and my take away is her recipes are for BEGINNERS, not for people who cooks and knows how to cook.
I like Nancy Fuller, Molly Yeh (one of the best), Valerie Bertinelli, Giada to mention a few others.
@dotbotha5898
February 14, 2024 at 9:16 am
I love her recipes
@wandacollier8764
February 14, 2024 at 9:16 am
Yummy and delicious 😋 😊
@veronicabigelow4995
February 14, 2024 at 9:16 am
👍👍👍👍👍👍👍