Pioneer Woman's Teenage Daughter Arrested for Public Intoxication | E! News
Food Network star Ree Drummond's 19-year-old daughter Paige was arrested for illegally consuming alcohol. Here are the details!
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Pioneer Woman's Teenage Daughter Arrested for Public Intoxication | E! News
Ree Drummond's Sister's Potato Chips | The Pioneer Woman | Food Network
Ree creates an herb and spice mixture to sprinkle over her homemade potato chips!
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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!
Betsy's Potato Chips
RECIPE COURTESY OF REE DRUMMOND
Level: Advanced
Total: 30 min
Active: 30 min
Yield: 10 to 12 servings
Ingredients
2 pounds Yukon gold potatoes, peeled or unpeeled
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon celery salt
1/2 teaspoon dried dill
1/2 teaspoon smoked paprika
Vegetable oil, for deep frying
Directions
Special equipment: a mandoline or other vegetable slicer; a deep-fry thermometer
Use a mandoline or other vegetable slicer to slice the potatoes as thinly as possible. As you slice them, submerge them in a bowl of cold water; set aside.
Mix the sea salt, pepper, celery salt, dill and paprika in a small bowl.
Heat 3 inches of vegetable oil in a heavy Dutch oven to 375 degrees F (use a thermometer to check the temperature throughout). Lay the potatoes on a baking sheet lined with paper towels or kitchen towels and blot them with more towels to dry completely.
Lower batches of potato slices into the oil using a spatula. They will fry very quickly, in about 1 1/2 minutes; remove with the spatula onto a baking sheet lined with paper towels when they are golden and crisp. Immediately sprinkle on the spice mix and toss. Repeat with the remaining potatoes, making sure the oil comes back to 375 degrees F between batches.
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Ree Drummond's Sister's Potato Chips | The Pioneer Woman | Food Network
How to Make Pad Thai with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
The most-famous Thai dish in America! ???? Skip the takeout next time and make Pad Thai at home with some help from Jet tila!
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Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
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!
Pad Thai
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 1 hr (includes soaking of rice stick noodles)
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Pad Thai Sauce:
4 tablespoons (60 ml) Thai fish sauce
4 tablespoons (50 g) sugar
3 tablespoons (45 ml) bottled tamarind paste
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (15 ml) rice wine vinegar (unseasoned)
1 tablespoon sweet paprika, for color (optional)
2 teaspoons chili sauce, such as Sriracha
Pad Thai:
3 to 4 cups medium-width rice sticks, soaked
Banana leaf, cut into circles, for plating (optional)
2 tablespoons (30 ml) vegetable oil, such as canola, grapeseed, or peanut oil
3 to 4 cloves garlic, roughly chopped
1/2 cup (95 g) Thai-style baked tofu, sliced
1 teaspoon dried shrimp
1/2 cup (95 g) chicken, cut into thin strips, 1-inch lengths
2 eggs
4 teaspoons packaged salted turnip, minced
8 shrimp, peeled and cleaned
1 cup (240 g) bean sprouts
1/4 cup (50 g) dry-roasted unsalted peanuts, crushed
3 to 4 garlic chives (or scallions), cut into 2-inch bias strips
1 lime, cut for garnish
Directions
For the Pad Thai Sauce: In a small bowl, stir together the fish sauce, sugar, tamarind paste, lime juice, vinegar, paprika and chili sauce. Set aside.
For the Pad Thai: Soak the noodles in enough warm water to cover for 1 hour.
If using, cut the banana leaf into round shapes using an overturned bowl. Place on the serving platter and hold for plating.
Heat a cast iron pan over high heat. Add the oil and coat the pan completely. When the pan starts to smoke, add the garlic and stir for 5 seconds. Add the tofu and dried shrimp and stir-fry until they begin to soften, 3 to 4 minutes. Add the chicken pieces and stir-fry until no longer pink, 1 to 2 minutes.
Push ingredients in the pan to one side and let the oil settle in the center of pan. Crack the eggs into the pan. Allow to set until half-cooked, about 30 seconds, then lightly scramble. Combine with the remaining cooked ingredients in pan, scraping the bits from the pan before they burn. Add 3 cups of the drained noodles and cook until softened, 2 to 3 minutes.
Add the salted turnip and shrimp. Cook until both the chicken and shrimp are medium doneness, about 1 minute. Add the sauce mixture and fold together until all the liquid is absorbed, about 2 minutes.
Place half of the bean sprouts, half of the crushed peanuts and the garlic chives (or green onions) in the center of noodles, and then spoon some noodles over them to cover and let steam for 30 seconds. If the pan seems dry, add a small amount of the noodle soaking water. Transfer to a serving plate with the banana leaf circle, and garnish with the remaining bean sprouts, peanuts and lime.
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How to Make Pad Thai with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
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Ingredients,
Instant coffee - 2.5 tbsp
hot water -1/1.5 cup
sugar - 2 tbsp
chilled whipping cream - 200ml
sugar - 0.5 cup (half cup)
mascarpone cheese - 250g
vanilla essence - 1 tsp
Lady fingers cookies - 18-20
Pan size-5' x 9'
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