GUACAMOLE (BAREFOOT CONTESSA) INA GARTEN
Make and share this Guacamole (Barefoot Contessa) Ina Garten recipe from Food.com.
Provided by TXOLDHAM
Categories Mexican
Time 15m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Pit avocados and remove flesh out of shells into a bowl. Add lemon juice, hot sauce, onion, garlic, salt and pepper and toss well.
- Slice through mixture with a sharp knife until finely diced. Add tomatoes.
- Mix well and taste for seasoning.
Nutrition Facts : Calories 327.7, Fat 28.1, SaturatedFat 3.9, Sodium 620.2, Carbohydrate 21.6, Fiber 13.5, Sugar 3.2, Protein 4.4
BAREFOOT CONTESSA'S PARMESAN BLACK PEPPER CRACKERS -INA GARTEN
I saw Ina make these on her cooking show. The episode was entitled "Bed and Breakfast". I made them and my husband said they are like a savory Parmesan cookie, because they are thicker than a cracker. They were super easy to make and taste nice! The house smelled of yummy parmesan, while they were baking.
Provided by Juenessa
Categories Lunch/Snacks
Time 40m
Yield 30-36 crackers
Number Of Ingredients 6
Steps:
- Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. (**I think this is where personal preference and maybe even altitude will effect the outcome of these crackers. I started out with 1 stick of butter, then blended all the other ingredients together. The "dough" was too crumbly and looked like a struesel topping that you would put on top of muffins or a coffee cake. The one stick of butter is what Ina calls for in her recipe. I think this is a typo. I added another 1/2 stick of butter to the flour mixture, and then beat it with the paddle attachment on my mixer. This is when the "dough" balled up and looked right. So, I think this recipe needs between 1 stick and 1 1/2 sticks. You might even get by with 1 1/4 sticks.).
- Add the Parmesan, flour, salt, thyme and pepper and combine.
- Dump the dough on a lightly floured board and roll into a 13-inch long log.
- Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
- Meanwhile, preheat the oven to 350 degrees F.
- Cut the log crosswise into 1/4 to 1/2-inch thick slices.
- Place the slices on a sheet pan and bake for 22-25 minutes.
- **Cook time does not include freezing the dough for between 15-30 minutes (mine were hard enough to easily cut at 15 minutes).
Nutrition Facts : Calories 72, Fat 5.5, SaturatedFat 3.4, Cholesterol 14.7, Sodium 98.6, Carbohydrate 4.1, Fiber 0.1, Protein 1.7
TAPENADE (BAREFOOT CONTESSA) - INA GARTEN
Make and share this Tapenade (Barefoot Contessa) - Ina Garten recipe from Food.com.
Provided by cookiedog
Categories Spreads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times.
- Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
- Serve on toasts.
BAREFOOT CONTESSA'S VEGETABLE TIAN ( INA GARTEN )
Make and share this Barefoot Contessa's Vegetable Tian ( Ina Garten ) recipe from Food.com.
Provided by Laci1093
Categories Vegetable
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Brush a 9 by 13 by 2-inch baking dish with olive oil.
- In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent.
- Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
- Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices.
- Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer.
- Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.
- Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.
- Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned.
- Serve warm.
MEAT LOAF
Nothing says classic comfort like Ina Garten's Meatloaf recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
- In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
RIBOLLITA - BAREFOOT CONTESSA - INA GARTEN
This soup is good to make on a cold day. It makes tons so you can share with all of your friends. It is a time consuming recipe but the finished soup is so worth it.
Provided by cookiedog
Categories One Dish Meal
Time P1DT1h40m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.
- Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
- Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
- Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
- Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.
Nutrition Facts : Calories 293.3, Fat 11.3, SaturatedFat 2.7, Cholesterol 10.9, Sodium 395.5, Carbohydrate 34, Fiber 6.5, Sugar 6.2, Protein 15.7
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