Ree Drummond's TOP 5 Casserole Recipe Videos | The Pioneer Woman | Food Network
From her famous sour cream noodle bake to a tater tot-topped breakfast casserole, these are Ree's ultimate comforting casserole recipes!
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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.
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0:00 - Intro
0:04 - Sour Cream Noodle Bake
2:50 - Twice Baked Potato Casserole
7:11 - Tater Tot Breakfast Casserole
10:59 - Best Broccoli Rice Casserole
14:51 - Chicken Tortilla Casserole
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Sour Cream Noodle Bake:
Twice Baked Potato Casserole:
Tater Tot Breakfast Casserole:
Best Broccoli Rice Casserole:
Chicken Tortilla Casserole:
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Ree Drummond's TOP 5 Casserole Recipe Videos | The Pioneer Woman | Food Network
Brussels Sprouts with Warm Bacon Dressing - Thanksgiving Side Dish Recipe
Learn how to make a Brussels Sprouts with Warm Bacon Dressing recipe! Go to for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Brussels Sprouts with Warm Bacon Dressing recipe.
YES!! Crispy baked New York Fries inspired + Cheese Sauce Recipe!
LEARN HOW TO MAKE NEW YORK FRIES STYLE FRENCH FRIES + CHEESE SAUCE AT HOME!
LAY HO MA! This is such a special nostalgic dish to enjoy. I will always remember accompanying my mum to the mall to do errands but secretly hoping to get to sit down with some New York Fries and cheese dip. Join me in this episode and learn how to make this easy baked crispy french fries recipe and warm cheese sauce right at home. Let's begin
FRENCH FRIES INGREDIENTS:
4-6 russet potatoes
3 tbsp avocado oil
CHEESE DIP INGREDIENTS:
1 cup cashews
1 1/2 cup water
1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp chili powder or smoked paprika
1/2 tsp turmeric
1/2 tsp potato starch
1/4 cup nutritional yeast
DIRECTIONS:
1. Pre-heat the oven to 400F
2. Wash and dry the potatoes. Slice the potatoes into 1/2 inch fries and place in a large mixing bowl
3. Add the avocado oil to the fries and toss. Spread the fries onto a baking tray lined with parchment paper and bake in the oven for 60-65min
4. Add the cheese dip ingredients into a high powered blender and blend on high until completely smooth
5. Transfer the cheese sauce into a small saucepan
6. 5-10min before the fries are done, warm up the cheese sauce on medium heat with a splash of hot water and whisking continuously
7. After about 1-2min, the cheese sauce should be warm. Be careful not to over heat or the sauce will become goopy. If this happens, add another splash of hot water and whisk until desired texture
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Garlic Mashed Potatoes Recipe
Creamy Garlic Mashed Potatoes are the ultimate side dish for Thanksgiving dinner, paired with Roast Turkey and Gravy. This simple side dish is easy to prepare and it's one of the tastiest mashed potato recipes we've tried.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
MASHED POTATO INGREDIENTS:
►4 lbs Yukon potatoes, peeled and quartered
►1 1/3 cups whole milk (or half and half)
►6 cloves garlic, crushed or minced
►1 1/2 tsp salt, or to taste
►8 Tbsp unsalted butter, softened, plus more to serve
►1/4 cup sour cream, optional
►2 Tbsp chives, to garnish
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:37 Peeling and cutting potatoes
1:34 How to cook potatoes
2:05 Prepping milk and garlic
2:53 How to mash potatoes
3:23 Adding garlic/milk mixture
5:21 Potato garnish
6:27 Taste test
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Sambharo Video Recipe - Masala Cabbage Recipe- Warm Cabbage salad
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Crispy Baked Goat Cheese and Beet Salad Recipe
Click here for up to $200 off your Helix Sleep mattress plus 2 free pillows! Free shipping within the US. This might be my new favorite salad recipe. It has it all. Crispy, creamy herbed goat cheese, tart and balanced roasted beets, and plenty of interesting textures and flavors.
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RECIPE - MAKES 4 LARGE SALADS
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BEETS
▪1lb/.5kg/4 Medium Beets
▪Olive oil
▪Salt
▪30g/2Tbsp white balsamic vinegar
Wrap beets in pairs into a double layer foil with a generous drizzle of olive oil to coat and large pinch of salt (about 1Tbsp/15g). Place on a tray and roast at 375F/190C for 45-60min.
Beets are done with knife or cake tester goes in easily with some resistance, but isn’t crunchy. Allow beets to cool before peeling (i like to use paper towels). Cut beets into bite size pieces.
Add beet pieces to a bowl and add about 40g/3Tbsp olive oil, large pinch of salt, a lot of black pepper, and white balsamic. Stir and taste for seasoning.
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CRISPY HERBED GOAT CHEESE
▪200g or 1 3/4c panko bread crumbs
▪2 10oz logs/560g goat cheese
▪1g or 1tsp oregano
▪10g or 3-4Tbsp fresh chives (chopped)
▪10g or 4Tbsp fresh thyme
▪1-2g or 1/2tsp black pepper
▪3 eggs
▪15g or 1Tbsp dijon mustard
Spin bread crumbs in a food processor for about 30 sec until smaller in size (or use unseasoned fine bread crumbs)
Add goat cheese herbs and pepper to food processor and spin until combined. Divide cheese into 12 equal pieces (about 40g/1.5oz each). Roll each piece into a ball and coat with panko. Form into a thick puck, place on a small tray, and freeze for 20min.
Add eggs and dijon to bowl, beat/mix. Place each of the chilled goat cheese puck into the egg mix then into the panko again to coat well. When done, place on a parchment lined tray, return to freezer for 20-25 more minutes.
Spray or brush cheese pucks on all sides with olive oil.
Bake for 7-10min at 475F/250C. If fully frozen, you’ll probably need to bake for 11 min.
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VINAIGRETTE
▪50g or 1/4c white balsamic
▪10g shallot or 1Tbsp, finely minced
▪3g salt
▪25g or 1 3/4Tbsp grainy mustard
▪A lot of black pepper (25 cranks or so)
▪25g or 1 1/4Tbsp honey
▪225g or 1c extra virgin olive oil
Whisk all ingredients except oil to combine. While whisking, stream in oil until emulsified.
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*Vinaigrette, beet, and cheese recipe make 4 large salads. Amounts noted below are for a 2-salad portion.
PUTTING IT ALL TOGETHER*:
▪Frisee
▪Fennel, shaved (1/2c per salad)
▪Escarole, chopped
▪Mixed baby lettuce
▪Fresh dill fronds
▪Salt
▪Chopped pistachios
Add a head of frisee, shaved fennel, a few handfuls of chopped escarole, a few handfuls of baby lettuce, dill, and 3-4 large spoonfuls of vinaigrette. Add pinch of salt and chopped pistachios. Toss to combine.
Place tossed salad portions into bowls and top with baked cheese pucks, marinated beets. Finish with additional chopped pistachios, dill, and a final drizzle dressing.
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0:00 intro
0:13 Roasting the beets
0:50 Prepping the goat cheese
2:49 Peeling and marinating the beets
4:37 Breading the goat cheese
5:27 Ad - still sleeping great on my Helix mattress
6:34 Vinaigrette
7:37 Baking the goat cheese
8:54 Plate up
11:03 Let's eat this thing
#beet #goatcheese #salad #saladrecipes
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