Showing posts with label Food Network. Show all posts
Showing posts with label Food Network. Show all posts

Friday, February 16, 2024

Ina Garten's Tomatoes Roasted with Pesto | Barefoot Contessa | Food Network

Feb 16, 2024 | A perfect plate for any occasion, Ina's Tomatoes Roasted with Pesto is a dish you can happily make all year round.

Friday, February 09, 2024

Wednesday, January 31, 2024

Saturday, December 23, 2023

Bobby Flay's Egg and Ham Empanadas | Brunch @ Bobby's | Food Network

Dec 23, 2023 | Bobby uses holiday leftovers to make his Egg and Ham Empanadas with Piquillo Pepper Sauce.

Thursday, October 26, 2023

Bobby Flay's Top 10 Chicken Recipe Videos | Food Network

Oct 19, 2023


For further details and links to the recipes, please click here, and then click on 'more'.

Thursday, October 19, 2023

Ina Garten's Pumpkin Flan with Maple Caramel | Barefoot Contessa | Food Network

Oct 16, 2023 | Ina Garten shakes up Thanksgiving dessert by making her Pumpkin Flan with Maple Caramel.


For the recipe, please click here and then click on “more”.

Saturday, September 23, 2023

Bobby Flay's Pumpkin-Ricotta Pancakes | Brunch @ Bobby's | Food Network

Sep 23, 2023 | Bobby tops his stack of light and fluffy Pumpkin-Ricotta Pancakes with some spiced apple cider caramel sauce!


Get the recipe here.

Tuesday, September 19, 2023

Our Favorite Ina Garten Deli Salad Recipe Video | Barefoot Contessa | Food Network

Jun 18, 2023 | From a Curried Chicken Salad to Tomato Feta Pasta Salad, these are our favorite Ina Garten deli salad recipe videos! Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.


Recipes for some of the salads; unfortunately, all the recipes have not been provided:

Pasta, Pest and Peas Salad here

Curried Chicken Salad here

Tomato Feta Pasta Salad here

Fresh Corn Salad here

Chicken Salad Veronique here.

Sunday, September 17, 2023

Ina Garten's Ultimate Cheese Platter | Barefoot Contessa | Food Network

Feb 19, 2023 | na arranges the ultimate cheese platter featuring a nutty Brie, a pungent blue cheese and creamy goat cheese!

Sunday, November 06, 2022

Ina Garten's Fan-favorite Lemon Capellini | Barefoot Contessa | Food Network

Oct 28, 2022 | Ina's easy, zesty lemon pasta dish is made with just three ingredients: lemon, capellini pasta and butter!


For a full list of the ingredients for this recipe and the method of cooking the dish, please click here and then click on “show more”.

Thursday, August 18, 2022

Barefoot Contessa Makes Chicken Piccata | Barefoot Contessa | Food Network

Jun 30, 2019 Need dinner plans? Try Ina Garten's classic Chicken Piccata with a velvety lemon butter sauce. | Views on YouTube: 2,119,309


Get the recipe here.

Saturday, July 09, 2022

Ina Garten's Roast Duck Breast with Cherries and Port | Barefoot Contessa | Food Network

Jul 5, 2022 Ina reveals the secret for making this tough meat incredibly tender with her year-round take on an elegant duck dinner!


Ingredients:

2 (1-pound) or 4 (8-ounce) Moulard duck breasts
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1/2 cup minced shallots (2 shallots)
1 1/2 tablespoons good sherry
wine vinegar
3/4 cup ruby Port wine
1/2 cup good chicken stock, preferably homemade
1/2 cup dried cherries
1/4 cup crème fraiche
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice

Directions / Method:

Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick.

Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours, or overnight.

When ready to cook, the duck, preheat the oven to 375 degrees F [190C].

Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.

In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck s 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.

Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.

Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.

Saturday, June 25, 2022

Our 5 Favorite Ina Garten Recipes | Barefoot Contessa | Food Network

Oct 23, 2021 • From her go-to roasted potatoes, to the most-perfect chocolate cake, to her better-than-fast-food chicken sandwiches, these are our favorite Ina recipes of all time!


Get the recipes here:

Garlic Roasted Potatoes

Chicken Piccata

Beatty’s Chocolate Cake

Linguine with Shrimp Scampi

Fried Chicken (Sandwiches).