HAY AND STRAW
This recipe is not only quick and easy to prepare, it's pretty, too. This colorful pasta dish combines julienned ham, Parmesan cheese, peas and linguine.-Priscilla Weaver, Hagerstown, Maryland
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, saute ham in butter for 3 minutes. Add peas; heat through. Drain linguine; toss with the ham mixture, Parmesan cheese and cream. Serve immediately.
Nutrition Facts : Calories 410 calories, Fat 14g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 783mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.
STRAW AND HAY PASTA
Steps:
- In a large stockpot, bring salted water to a rapid boil.
- In a large saute pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and saute until translucent, but not browned, about 1 minute. Add the prosciutto and cook 1 more minute, stirring. Add the cream and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat.
- Cook the pasta to al dente. Return the sauce to the heat. Drain the pasta and add it to the sauce. Toss well and season with salt and pepper. Finish with parmesan and more cracked black pepper.
BAREFOOT CONTESSA'S STEAKHOUSE STEAKS
This method makes the perfect steak every time. You can season how ever you like. I like to let my steaks marinate a while, that time is not included in times above. Show: Barefoot Contessa Episode: Steak and Sides
Provided by Luvs 2 Cook
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
- Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil.
- Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
- When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
- Top each steak with a tablespoon of butter, if using, and place the skillet in the oven.
- Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
- Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.
Nutrition Facts : Calories 897, Fat 75.5, SaturatedFat 27.2, Cholesterol 198.4, Sodium 3606.3, Protein 51.5
STRAW AND HAY
One of my own personal top 10. The "straw and hay" is the combination of fettucini and spinach noodles. Wonderfully tasty dish! From Family Circle magazine way back in the 80s.
Provided by SharleneW
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In medium skillet, sauté onions and garlic in 1/4 cup butter until onion is golden.
- Stir in ham, mushrooms, basil, salt, nutmeg, sage, thyme and pepper; sauté 3 minutes.
- Stir in 1/2 cup cream.
- Cook, stirring until slightly thickened.
- Remove from heat and set aside.
- In large deep skillet, melt remaining butter over low heat, blend in remaining 1/2 cup cream.
- Add pasta; toss lightly to coat with sauce.
- Add 1/2 ham and mushroom sauce and Parmesan cheese.
- Toss thoroughly.
- Make a well in the center of the pasta; pour in remaining ham and mushroom sauce.
- Serve immediately.
BAREFOOT CONTESSA'S STRAWBERRY SCONES
The Barefoot Contessa Cookbook, 1999. I have also seen Ina make these scones on her cooking show. On the show, she added some orange zest and also walnuts and her friends went crazy over them. I don't remember how much of the zest or walnuts she added, but you don't have to do that and the recipe will still be delicious!
Provided by Juenessa
Categories Scones
Time 50m
Yield 14-16 scones
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt.
- Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
- Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended.
- Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly.
- The dough may be a bit sticky.
- Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick.
- You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles.
- Place on a baking sheet lined with parchment paper.
- Brush the tops with egg wash.
- Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.
Nutrition Facts : Calories 402.6, Fat 28.4, SaturatedFat 17.1, Cholesterol 160.8, Sodium 525.9, Carbohydrate 30.6, Fiber 1, Sugar 2.1, Protein 6.8
STEAKHOUSE STEAK FROM BAREFOOT CONTESSA
Wow, what a wonderful special occasion entree! I love many of Ina Garten's recipes. You can use grey sea salt if desired or even Kosher salt, but cut back if using Kosher salt. Also Maytag cheese can be used instead of the Roquefort. We served this with a side of sauteed mushrooms, roasted asparagus and garlic mashed potatoes. Yummmmy!!! Total cooking and prep time is 70 minutes.
Provided by Scoutie
Categories Meat
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
- Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
- When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
- Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
- Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
- Roquefort chive sauce:.
- Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
Nutrition Facts : Calories 1631.1, Fat 150.5, SaturatedFat 73.9, Cholesterol 468.9, Sodium 4625.1, Carbohydrate 8.6, Fiber 1.2, Sugar 0.2, Protein 61.9
More about "barefoot contessa straw and hay food"
ONE POT STRAW & HAY PASTA - THE BUDDING TABLE
From thebuddingtable.com
10 BEST BAREFOOT CONTESSA SEAFOOD RECIPES | YUMMLY
From yummly.com
BAREFOOT CONTESSA | DINNER
From barefootcontessa.com
BAREFOOT CONTESSA | RECIPES MAIN PAGE
From barefootcontessa.com
STRAW AND HAY PASTA RECIPE | RACHAEL RAY
From rachaelray.com
STRAW & HAY WITH GORGONZOLA | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.com
"BAREFOOT CONTESSA" BEST OF BAREFOOT: CHEESE (TV EPISODE 2014
From imdb.com
BAREFOOT CONTESSA STRAW AND HAY WITH GORGONZOLA
From pinterest.ca
STRAW AND HAY PASTA | RECIPE | FOOD NETWORK RECIPES, PASTA …
From pinterest.com
STRAW & HAY WITH GORGONZOLA RECIPE | INA GARTEN | FOOD NETWORK
From private.blog-guru.web.id
BAREFOOT CONTESSA: BACK TO BASICS S11 EP6 - BEST OF BAREFOOT: …
From sbs.com.au
STRAW AND HAY FOOD- WIKIFOODHUB
From wikifoodhub.com
BAREFOOT CONTESSA | HOMEPAGE
From barefootcontessa.com
BAREFOOT CONTESSA | COOKBOOK INDEX
From barefootcontessa.com
BAREFOOT CONTESSA STRAW AND HAY PASTA RECIPE
From mungfali.com
1100 | BAREFOOT CONTESSA: MODERN COMFORT FOOD | FOOD NETWORK
From foodnetwork.com
STRAW & HAY WITH GORGONZOLA (PAGLIA E FIENO) – THE TINY FAIRY
From thetinyfairy.com
BAREFOOT CONTESSA | MY ALL-TIME FAVORITE COMFORT FOODS!
From barefootcontessa.com
INA GARTEN: WHAT 'BAREFOOT CONTESSA' MEANS TO ME - FOX NEWS
From foxnews.com
AN INA GARTEN RECIPE – STRAW AND HAY WITH GORGONZOLA
From pinterest.com
PIN ON FAVORITE RECIPES
OUR 5 FAVORITE PASTA RECIPES FROM INA GARTEN | BAREFOOT CONTESSA
From youtube.com
AN INA GARTEN RECIPE – STRAW AND HAY WITH GORGONZOLA
From pinterest.com.au
AN INA GARTEN RECIPE – STRAW AND HAY WITH GORGONZOLA
From pinterest.se
AN INA GARTEN RECIPE – STRAW AND HAY WITH GORGONZOLA
From pinterest.com
TURKEY NESTS AND EGGS BEST RECIPES
From findrecipes.info
BEST OF BAREFOOT: CHEESE | BAREFOOT CONTESSA: MODERN …
From foodnetwork.com
"BAREFOOT CONTESSA" FARM STAND FOOD (TV EPISODE 2010) - IMDB
From imdb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love