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!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more:
Subscribe to Food Network ▶
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 - 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
Get the recipes:
Sour Cream Noodle Bake:
Twice Baked Potato Casserole:
Tater Tot Breakfast Casserole:
Best Broccoli Rice Casserole:
Chicken Tortilla Casserole:
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#ThePioneerWoman #ReeDrummond #Casserole #FoodNetwork
Ree Drummond's TOP 5 Casserole Recipe Videos | The Pioneer Woman | Food Network
Cheesy Ground Beef & Rice Casserole ~Ninja Foodi Recipe
It doesn't get any easier then this recipe! All done in one pot, ready in 30 minutes, and absolutely delicious! We use pressure cook and air crisp to finish off crisping the topping and it's unbelievably easy! ???????????? CLICK FOR RECIPE & DETAILS ????????????
#RealLifeRealFoodRealSimple
You can find the written recipe on The Salted Pepper Website:
The following links may contain affiliate links and I may earn a commission if you make a purchase after clicking a link. As an Amazon Affiliate, I earn from qualifying purchases.
⚡⚡SHOP⚡⚡
You can visit The Salted Pepper's Amazon store to see the products I use in my kitchen:
???????????????? FOLLOW THE SALTED PEPPER ????????????????
Facebook:
Ninja Foodi 101:
Ninja Foodi Fresh & Healthy Meals:
Instagram:
Twitter:
Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
********
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
Subscribe for my latest vegan recipes!
✅ Follow Food Impromptu:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu ⤵️
#MexicanVeganRecipe #RiceAndBeansRecipe #FoodImpromptu #MexicanRecipes #MexicanRiceAndBeansRecipe #EasyVeganRecipes #EasyMexicanRiceRecipe #HealthyVeganRecipes #VeganFood #HealthyRecipes
How To Cook Seafood Boil in Cajun Sauce | Seafood Boil Recipe #seafood #seafoodboil #cajun #cooking
I made a buttery cajun sauce that makes it perfect for all kinds of seafood. This is my own version of seafood boil in cajun sauce.
Ingredients:
SQUID - 1 kg
PRAWN - 1 kg
MUSSELS - 1 kg
CRABS - 1 1/2 kg
ONION - 5 pcs
GARLIC - 2 bulbs
OYSTER SAUCE - 70 grams
BLACK PEPPER - 1 tsp
SUGAR - 5 tbsp
SALT - 1 tsp
CAJUN SPICES - 6 tbsp
BUTTER - 400 grams
LEMON JUICE - 4 pcs
PAPRIKA - 1 tbsp
============================================================
CREDITS:
MrSnooze I Background Music for Videos
============================================================
#seafoodcajun #seafoodboilrecipe #seafood #seafoodboilcajunrecipe #filipinostyle #easyrecipe #maskinanu #seafoodboilmukbang #sauce #cajun #cajunsauce #cajunseafoodboil #cajunrecipe
#superdeliciouscajun #seafoodboil #boilseafoodrecipe #seafoodboilrecipe #seafoodcajun #seafood #cajunseafood #seafooboilasmr #cajunseasoning #seafoodcooking #seafoodmukbang #mukbang #mukbangasmr #mukbangseafood #mukbangindonesia #mukbangeatingshow
Follow MASKINANU on social media:
Subscribe to MASKINANU Youtube channel:
QUICK dinner idea but you may need a BIB TO WATCH this Cauliflower Fried Rice Recipe
LEARN HOW TO MAKE AN EASY CAULIFLOWER FRIED RICE RECIPE RIGHT AT HOME!
LAY HO MA! Cauliflower is definitely a lot more versatile than meets the eye. Join me in this episode and learn how to make a delicious cauliflower fried rice recipe that's super packed with flavour! Let's begin
Ingredients:
2 cups riced cauliflower
1 carrot
60g broccolini
1/2 red onion
2 pieces garlic
30g shimeji mushrooms
1 tbsp soy sauce
1 tsp dark soy sauce
splash of toasted sesame oil
1 tsp hoisin sauce
2 tbsp chili oil (
2 tbsp hemp hearts
20g fresh basil
1 tbsp sesame seeds
Directions:
1. Prep the cauliflower by slicing into the stem and pulling out the florets. Then, chop them down into bite sized pieces.
2. Rice the cauliflower by blending the florets in a blender on the lowest setting a small handful at a time
3. Chop the carrot into cubes. Chop the broccolini and dice the red onion. Finely chop the garlic and roughly chop shimeji mushrooms
4. Make the sauce by combining the soy sauce, dark soy sauce, toasted sesame oil, and hoisin sauce
5. Heat up a nonstick pan to medium heat. Add the chili oil
6. Sauté the onions and garlic for a couple of minutes. Add the broccolini and carrots and sauté for another couple of minutes
7. Add the mushrooms, riced cauliflower, hemp hearts, and the sauce
8. Sauté for 3-4min. Add the basil, turn off the heat, and give the pan a good stir
9. Plate the rice, top with sesame seeds and serve
YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
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.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
Cheesy Broccoli Pasta Casserole | With Turkey, chicken or Ham
This cheesy broccoli casserole dish is comfort food at it's best, it has tender broccoli, carrots and turkey in a creamy homemade white sauce, it's a hearty entree. This is a perfect casserole dish to prepare when having family or friends over during the holiday season or anytime of the year. You can replace the cubed turkey with chicken or ham, and the best part is that you can make it all in one dish. A nice salad is a perfect side dish. Young and old will love this casserole during the holidays or anytime of the year.
INGREDIENTS----------------
12 OZ. Rigotoni (uncooked) or other big pasta
3 large garlic cloves (minced)
5 Tbsp butter
1/2 large Shallot (finely diced)
2 thin carrots (sliced 1/4 inch thick
6 Tbsp All purpose flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt (for pasta water)
1/2 tsp salt for sauce(you decide)
1/2 tsp Season•All seasoned salt (for turkey)
3 &1/2 C. whole milk
1 Tbsp olive oil
1 head broccoli (florets only)
2 & 1/2 C. freshly grated mozzarella cheese
3 C. cubed turkey, chicken or ham (optional)
nonstick spray
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.