This is a one-pot dish that’s on the plate in less than 20 minutes. It’s also packed with flavor, because once the chops are fried, the sauce is made in the same pan, soaking up all the glorious meat juices and caramelization.
This dish is packed with flavor: smoke, sweetness and spice combined with beautifully cooked, silky meat. The contrast is delicious, and using a store-bought barbecue sauce makes it simple and quick to prepare.
Ree’s crinkle cake is similar to a tarte tatin, in that it’s turned out of its pan and served upside down. Rather than puff pastry, however, a crinkle cake is made with phyllo pastry and flavored with a rich caramel syrup. The perfect accompaniment is ice cream, but it can also be served on its own.
Ree always has ground beef on standby for quick and easy meals, such as this Speedy Hamburger Soup. It’s hearty, delicious and filling and it’s one of her husband’s favorite dishes. Substituting O’Brien potatoes for raw ones means it’s on the table in hardly any time at all.
With over 700 five-star reviews, Ree Drummond's creamy tomato soup recipe is a fan favorite for good reason. It's made mainly with pantry staples and has that classic flavor that just begs to be paired with a grilled cheese sandwich.
Beef Bourguignon, also known as Beef Burgundy, is a type of beef stew, traditionally cooked in wine from the Burgundy region of France. It is a slow-cooked dish that can be prepared in advance and is great for entertaining.
Feed all the ranchers — or friends and family — in your life with Food Network's Ree Drummond's top big-batch dishes with at least eight servings.
Everyone loves this quiche—even cowboys.
Feed all the ranchers — or friends and family — in your life with Food Network's Ree Drummond's top big-batch dishes with at least eight servings.
Start your morning with Food Network's Ree Drummond's sweet and savory fare, like gooey cinnamon rolls and a cheesy egg skillet.
After baking my double chocolate zucchini cake, I still have one big zucchini left Wanted to grill it, which I love, but when I saw THIS, I changed my mind This snack is so Asian, except for the cheese used. It's real tasty! I love it! No dip needed, I can just eat it plain :) What you need: 1 whole large zucchini 1 tbsp minced garlic (I used 3 cloves) 3/4 cup breadcrumbs (I used panko) 1/2 cup grated parmesan cheese 2 eggs (I used 3 - probably due to the size of zucchini I used) salt, black pepper olive oil (I used canola) - for frying Method: Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese, eggs, salt and pepper to taste. Stir with a fork until well mixed Heat oil (about ¼ inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes) Arrange over a kitchen towel to drain excess oil. Serve warm This post is also linked to Cook like a Star, organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake
The first ingredient? BACON.
This recipe from The Pioneer Woman Cooks cookbook makes you to rethink meatloaf, with a blanket of thin, flavorful bacon and tangy-sweet sauce.
Feed all the ranchers — or friends and family — in your life with Food Network's Ree Drummond's top big-batch dishes with at least eight servings.
As a girl, Ree used to love canned chicken noodle soup, but she would always leave behind the chicken! This homemade soup has the flavor of chicken from the bouillon cube, but no meat. With the addition of linguine, it’s Ree’s perfect comfort food.
Using her mother’s recipe for inspiration, Ree is stuffing peppers with pizza topping ingredients, replacing the original ground beef, onions and rice. Other delicious fillings you could try include Buffalo chicken, bacon, pre-cooked sausage crumbles and vegetables. You could also experiment with different cheeses — anything goes!
Sharing the top Pioneer Woman recipes with you. The Pioneer Woman Ree Drummond, is a sweet lady constantly making the world drool with her delicious recipes
The best part about beef steak fajitas is that you can pair them with any vegetables you love: bell peppers, diced zucchini, even sliced mushrooms.
Ree Drummond's Simple, Perfect Chili recipe from The Pioneer Woman on Food Network will be a new comfort-food favorite for your family.
Pioneer Woman Mississippi Roast is made with chuck roast, Au Jus Gravy mix, dry ranch dressing mix, pepperoncini peppers, and unsalted butter. This hearty easy Mississippi Roast recipe creates a tasty dinner idea that takes about 8 hours and 5 minutes to prepare and can serve up to 4 people.
Ree Drummond, The Pioneer Woman, says her drip beef recipe “is the best sandwich she made during quarantine” to feed her hungry husband and kids.
As is the case for many of us, one of Ree Drummond's most popular recipes comes from her mom's kitchen.
My sister-in-law Missy brings these marinated tomatoes to our Fourth of July bash every year, and as far as I’m concerned, they’re essential to my emo
"The Pioneer Woman" star Ree Drummond created a recipe for slow-cooker Butter Chicken that is easy and oh-so-flavorful.
Last week, I whipped up three yummy soups, all perfect for Halloween night and all guaranteed to: 1.
Skillet cornbread recipe from Ree Drummond's cookbook, The Pioneer Woman Cooks. Wonderful recipe sure to please hungry stomachs.
Please note: This is one of my all-time favorite recipes. Thank you for listening.
This is my favorite Pioneer Woman Quiche recipe! A buttery, crispy and flaky pie crust is topped with a creamy egg filling, along with ham, cheese, and herbs! It's perfect for the weekend and holidays.
Sorry. I’m on a restaurant food kick lately.
