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Anne Burrell’s Dijon Saltine Chicken Fingers | Secrets of a Restaurant Chef | Food Network

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Burrell takes the term “ finger” to a whole new level. Get the recipe ▷ https://foodtv.com/3l2jilZ Subscribe to

The content discusses the benefits of implementing a flexible working schedule in workplaces. It emphasizes that allowing employees to choose their work hours can increase productivity, improve work-life balance, and reduce stress. It also mentions that offering flexible working arrangements can attract and retain top talent, as well as create a positive company culture. The article suggests that businesses should embrace flexible working options to adapt to changing work trends and meet the needs of employees. Overall, implementing flexible working schedules can lead to increased employee satisfaction and overall success for the organization.

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30 Comments

30 Comments

  1. @smb123211

    March 29, 2024 at 2:41 am

    Anne's show, "Secrets" is one of the best cooking shows ever made (along with Molto Mario and Boy Meets Grill). No silly games or cooking in a tree or having to use bananas, escargot and pineapple in a dish. None of the crazy 3 steps, 5 minutes, 6 minutes, 7 dollars nonsense. These are all shows that both entertain and inform plus some really incredible food.

  2. @ronnimerwede3087

    March 29, 2024 at 2:41 am

    I LOVED THIS SHOW< AND MISS ALL OF THE FOOD NETWORK CLASSICS!!!!!!

  3. @crystalsnowlion2253

    March 29, 2024 at 2:41 am

    Yeah yogourt ranch that's kinda the path I was thinking with dill lol

  4. @crystalsnowlion2253

    March 29, 2024 at 2:41 am

    Almonds, yogourt, dry flaky cookies…sounds like dill next?…interested to see how the recipe turns out.

  5. @crystalsnowlion2253

    March 29, 2024 at 2:41 am

    Marinate in yogourt? Wow I gotta try that

  6. @ercieberwick1513

    March 29, 2024 at 2:41 am

    Anne is very dramatic. She is bigger than life, and her enthusiasm knows no bounds. She is the most exciting food personality on the Internet today!

  7. @antmagor

    March 29, 2024 at 2:41 am

    If we’re going to be doing baked rather than fried chicken fingers, I tend to think (if you’re cooking for adults) I’d rather do some Indian spices instead of the Dijon mustard. Basically a tandoori blend. Then I don’t find myself missing the fried texture because I’ve got the spices doing wonderful things in my mouth.

  8. @dp85112

    March 29, 2024 at 2:41 am

    Reminds us of bird food. Not very appealing to look at.

  9. @donnacappuccitti138

    March 29, 2024 at 2:41 am

    Love all of Anne’s recipes and shows!

  10. @passiveagressive4983

    March 29, 2024 at 2:41 am

    Gal Fieri😂❤️👏🏻

  11. @Happywife606

    March 29, 2024 at 2:41 am

    https://youtu.be/UX8oChavStk
    Food network is a Zionist channel supporting the apartheid of Palestinians and the stealing of our food and call it Israel

  12. @waynemoore3236

    March 29, 2024 at 2:41 am

    Full of sodium, there goes my blood pressure

  13. @dorothyharding5535

    March 29, 2024 at 2:41 am

    I love her hair too. Personality, plus!! Love her cooking too!! ♡ D

  14. @GravesRWFiA

    March 29, 2024 at 2:41 am

    tried this and it didn't go over too well. ann doesn't give measurements for the marinate or how long they should be left in. they were moist but the flavor was sort of just there. i did 1 part mustard to 4 parts yogurt

  15. @chriscrable5381

    March 29, 2024 at 2:41 am

    Not sure which I love more, mustard or Anne 🙂

  16. @user-pd8fb9sy9g

    March 29, 2024 at 2:41 am

    Interesting video! Welcome to our channel!

  17. @Scottsideways

    March 29, 2024 at 2:41 am

    She looks like a clown

  18. @lindaparker4950

    March 29, 2024 at 2:41 am

    Delicious delicious

  19. @bigstreetfood7534

    March 29, 2024 at 2:41 am

    ♥️Thank you so much this is awesome 👏 👍
    Anyone readings this comment please support us, thank you♥️✊..

  20. @dgemsramas2742

    March 29, 2024 at 2:41 am

    She looks like The Zohans Mom girlfriend

  21. @allentrice1703

    March 29, 2024 at 2:41 am

    I really like the perfect chicken tenders. I mean fingers! Way it go, Anne Burrell! Thanks for this recipe of yours!

  22. @ericcross7863

    March 29, 2024 at 2:41 am

    Always crushin' on Anne big time! 😍

  23. @gilbertmoreno4638

    March 29, 2024 at 2:41 am

    Hair reminds me of Phyllis Diller the actress comedian. Telling my age. Nov. 2020.

  24. @charleslayna791

    March 29, 2024 at 2:41 am

    Could use a little less Salt.

  25. @mylesdeep1736

    March 29, 2024 at 2:41 am

    Anne really should find another day job!! 👎

  26. @emeliabailey5666

    March 29, 2024 at 2:41 am

    I'll tell ya..I just love the hair… really.. no joke. Not everyone can wear their hair the way you do.

  27. @deborahatkins3207

    March 29, 2024 at 2:41 am

    Ann YUMMY I agree with baking not frying Deborah Atkins

  28. @drewconway7135

    March 29, 2024 at 2:41 am

    So much salt… again.

  29. @pinkcats6129

    March 29, 2024 at 2:41 am

    Yum 😊👍

  30. @ElbauldelErmitano

    March 29, 2024 at 2:41 am

    She's like a female Guy Fieri

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Food

Guy Fieri Eats a DOUBLE-Fried Chicken Sandwich | Diners, Drive-Ins and Dives | Food Network

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Guy Fieri is in Minnesota to check out a massive, crunchy chicken thigh sandwich! Watch #DDD, Fridays at 9|8c and …

The content discusses the impact of climate change on ecosystems, particularly focusing on the loss of biodiversity. It highlights how rising temperatures, habitat destruction, and changes in weather patterns are leading to the extinction of plant and animal species. The decrease in biodiversity has detrimental effects on ecosystems as it disrupts chains, reduces ecosystem resilience, and impairs the ability of species to adapt to changing environments. The article emphasizes the importance of addressing climate change and implementing conservation efforts to protect biodiversity and ensure the health and stability of ecosystems for future generations.

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Ina Garten Interviews Nathan Lane | Be My Guest with Ina Garten | Food Network

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While enjoying their ice cream scoops, Ina Garten quizzes Nathan Lane on a few of his favorite things!
Watch #BeMyGuest with Ina Garten Sundays at 12|11c from 10/9/22 to 10/30/22 or subscribe to #discoveryplus to stream the episodes: http://discoverypl.us/2NeKVgd.
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Ina Garten welcomes old and new friends into her home for good food, great conversation and lots of fun. Ina prepares delicious treats for her guests, and they share their amazing life stories, along with some of their own signature dishes.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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Ice Cream With Ina Garten and Nathan Lane | Be My Guest with Ina Garten | Food Network


The content is about the benefits of practicing gratitude in our daily lives. It discusses how expressing gratitude can improve mental health, increase empathy and compassion, enhance relationships, and build resilience. The article highlights various ways to incorporate gratitude into our routines, such as keeping a gratitude journal, practicing mindfulness, and expressing appreciation to others. It also emphasizes the importance of focusing on the present moment and acknowledging the good things in our lives. Overall, the message is that cultivating a mindset of gratitude can lead to a more fulfilling and positive life.

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Sunny Anderson’s Pernil-Inspired Pork Shoulder | Cooking for Real | Food Network

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Sunny makes Puerto Rican pernil, a marinated and roasted pork shoulder!
#SunnyAnderson #CookingForReal #FoodNetwork #Pernil #PorkShoulder
Get the recipe ▶ https://foodtv.com/3PCYJz5
Subscribe to Food Network ▶ http://foodtv.com/YouTube

With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.

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!

Pernil-Inspired Pork Shoulder
RECIPE COURTESY OF SUNNY ANDERSON
Level: Intermediate
Total: 13 hr 25 min
Prep: 25 min
Inactive: 8 hr
Cook: 5 hr
Yield: 8 servings

Ingredients

2 cups orange juice, divided
2 teaspoons white vinegar
3 tablespoons olive oil
10 garlic cloves, minced
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ancho chili powder
1/2 teaspoon freshly cracked black pepper
1 1/2 teaspoons salt, divided
1 (8 to 9-pound) picnic-cut, bone-in pork shoulder
Water, as needed

Directions

In a large bowl, combine 1/4 cup of the orange juice with the vinegar, olive oil, garlic, cayenne pepper, oregano, cumin, ancho chili powder, black pepper and 1 teaspoon of the salt to form a paste. Set aside.

Wash the pork shoulder and pat the meat dry with a paper towel.

Put the shoulder, fat side up, on a cutting board. Leaving the fat in a single piece and attached at 1 end, use a knife to remove the layer of fat from the shoulder, opening it like a book to reveal the meat. Then, use the knife to poke 1-inch deep holes into the meat on all sides. Rub the spice paste around the shoulder, working it into the punctures. Return the fat back to its original position. Score the fat with diagonal cuts and sprinkle the remaining salt over both sides of fat. Wrap the shoulder tightly in plastic wrap and refrigerate it for 8 hours or overnight.

Remove the pork from the refrigerator 1 hour before you start cooking.

Preheat the oven to 400 degrees F.

Pour the remaining orange juice into a roasting pan. Unwrap the pork from the plastic and put it in the pan, fat side up. Roast, uncovered, for 30 minutes, then lower the oven temperature to 300 degrees F. Roast for 3 hours and 45 minutes longer. If the orange juice dries up during the cooking process, add in more juice or water. Serve when the internal temperature of the pork reaches 185 degrees F on an instant-read thermometer. The meat should pull away with the prick of a fork and the skin is crispy. Remove the meat from the oven to a cutting board and let rest for 20 minutes, under a tent of aluminum foil, before serving. Slice the meat, arrange it on a serving platter 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.
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Sunny Anderson’s Pernil-Inspired Pork Shoulder | Cooking for Real | Food Network


The content discusses the importance of website optimization for businesses in order to improve search engine rankings and attract more traffic. It explains the key elements of website optimization, including keyword research, meta descriptions, and user experience. By implementing these strategies, businesses can enhance their online visibility and increase conversions. The content also emphasizes the need for regular monitoring and updating of website content to maintain a competitive edge in the digital market. Overall, website optimization is crucial for businesses to stay relevant and reach their target audience effectively.

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Kardea Brown’s Spice-Rubbed Rib Eye Steaks | Delicious Miss Brown | Food Network

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Kardea’s rib eyes are coated in a generous layer of her homemade seasoning and seared to perfection in a cast-iron skillet, then …

The content discusses the benefits of intermittent fasting, which include weight loss, improved metabolism, and enhanced brain function. It outlines how intermittent fasting works by changing hormone levels and increasing cellular repair processes. The article also mentions different methods of intermittent fasting such as the 16/8 method and alternate-day fasting. It explains that intermittent fasting can be a sustainable and effective way to improve health and lose weight when done correctly. Additionally, the content offers tips for beginners interested in trying intermittent fasting, such as staying hydrated and listening to their body’s hunger cues.

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WORST of the Worst Cooks in America S27 😱 Food Network

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Epic kitchen fails abound in this mashup of the worst moments on Worst Cooks in America Season 27! Check out these cooks’ …

The article discusses the impact of technology on the workplace, focusing on the rise of automation and artificial intelligence. It highlights the potential benefits of these advancements, such as increased efficiency and productivity. However, it also discusses the challenges they pose, including concerns about job displacement and the need for upskilling. The article emphasizes the importance of adapting to these changes and preparing for the future workforce by developing new skills and embracing technology. It concludes by emphasizing the need for businesses and employees to work together to navigate the evolving digital landscape successfully.

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