formido/recipes-20k huggingface dataset:
barefoot contessa s rosemary white bean soup
in a medium bowl , cover the beans with water by at least 1 inch and leave them in the refrigerator for 6 hours or overnight
drain
in a large stockpot over low to medium heat , saute the onions with the olive oil until the onions are translucent , 10 to 15 minutes
add the garlic and cook over low heat for 3 more minutes
add the drained white beans , rosemary , chicken stock , and bay leaf
cover , bring to a boil , and simmer for 30 to 40 minutes , until the beans are very soft
remove the rosemary branch and the bay leaf
pass the soup through the coarsest blade of a food mill , or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed
return the soup to the pot to reheat and add salt and pepper to taste
serve hot
barefoot contessa s salmon cakes
place 2 tablespoons of butter , 2 tablespoons of oil , the onion , celery , red and yellow bell peppers , parsley , capers , tabasco sauce , worcestershire sauce , old bay seasoning , salt , and peppers in a large saute pan over medium-low heat and cook until the vegetables are soft , approximately 15 to 20 minutes
cool to room temperature
flake the salmon into a large bowl , add the bread crumbs , mayonnaise , mustard , and eggs and toss lightly
add the cooked mixture and mix well
cover and chill in the refrigerator for 30 minutes
shape into salmon cakes , 2 1 / 2 to 3 ounces each
heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium heat
add the salmon cakes and fry for 3 to 4 minutes on each side , until browned
drain on paper towels
keep them warm in a 250 degree f oven and serve hot
to cook salmon:
brush with olive oil , sprinkle with salt and pepper , and roast in a 350f oven for 15 to 20 minutes , until just cooked
cover tightly with aluminum foil , allow to rest for 10 minutes , then chill completely
flake with your hands
salmon cakes can be shaped and stored overnight in the fridge on baking sheets wrapped in plastic
fry just before serving
barefoot contessa s salted caramel brownies
preheat the oven to 350 degrees f
butter and flour a 9 x 12 x 1 1 / 2-inch baking pan
melt the butter , 8 ounces of the chocolate chips and the unsweetened chocolate together in a medium bowl set over simmering water
allow to cool for 15 minutes
in a large bowl , stir together the eggs , coffee , vanilla and sugar
stir the chocolate mixture into the egg mixture and allow to cool to room temperature
in a medium bowl , sift together 1 / 2 cup of the flour , the baking powder and salt and add to the chocolate mixture
toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture
spread evenly in the prepared pan
bake for 35 minutes , until a toothpick comes out clean
don't overbake !
as soon as the brownies are out of the oven , place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable
stir until smooth
drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt
cool completely and cut into 12 bars
barefoot contessa s shortbread hearts   ina garten
preheat the oven to 350f
in the bowl of an electric mixer with the paddle attachment , cream together the butter and 1 cup of the sugar until they are just combined
add the vanilla
in a medium bowl , sift together the flour and salt
then add them to the butter and sugar mixture
mix on low speed until the dough starts to come together
dump onto a surface dusted with flour and shape into a flat disk
wrap in plastic and chill for 30 minutes
roll dough 1 / 2-inch thick and cut with a 3-inch heart-shaped cutter
place the hearts on an ungreased sheet pan and sprinkle with sugar
bake for 20 to 25 minutes , until the edges begin to brown
allow to cool to room temperature
leave plain or dip in or paint with melted chocolate or royal icing
a
i cut out the cookies days ahead and bake them the day i serve them
for me , i loosely wrap each baked cookie in bakery-type waxed 'tissue' paper and store them in the fridge in a tightly sealed tupperware-type container -- they will keep for weeks this way and still taste great !
barefoot contessa s sour cream coffee cake
preheat the oven to 350 degrees
grease and flour a 10-inch tube pan
cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes , until light
add the eggs one at a time , then add the vanilla and sour cream
in a separate bowl , sift together the flour , baking powder , baking soda , and salt
with the mixer on low , add the flour mixture to the batter until just combined
finish stirring with a spatula to be sure the batter is completely mixed
for the streusel , place the brown sugar , flour , cinnamon , salt , and butter in a bowl and pinch together with your fingers until it forms a crumble
mix in the walnuts , if desired
spoon half the batter into the pan and spread it out with a knife
sprinkle with 3 / 4 cup streusel
spoon the rest of the batter in the pan , spread it out , and scatter the remaining streusel on top
bake for 50 to 60 minutes , until a cake tester comes out clean
let cool on a wire rack for at least 30 minutes
carefully transfer the cake , streusel-side up , onto a serving plate
whisk the confectioners' sugar and maple syrup together , adding a few drops of water if necessary , to make the glaze runny
drizzle as much as you like over the cake with a fork or spoon
cook time does not include cooling the cake for 30 minutes on wire rack
barefoot contessa s strawberry scones
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
barefoot contessa s sun dried tomato dip  light version
puree the tomatoes , cream cheese , sour cream , mayonnaise , tabasco sauce , salt , and pepper in a food processor fitted with a metal blade
add the scallions and pulse twice
serve at room temperature
barefoot contessa s tequila lime chicken
combine the tequila , lime juice , orange juice , chili powder , minced cilantro , jalapeno pepper , garlic , salt , and pepper in a large bowl
add the chicken breasts
refrigerate overnight
the next day , heat your grill and brush the rack with oil to prevent the chicken from sticking
remove chicken breasts from the marinade , sprinkle well with salt and pepper , and grill them skin-side down for about 5 minutes , until nicely browned
turn the chicken and cook for another 10 minutes , until just cooked through
remove from grill to a plate
cover tightly and let rest for 5 minutes
serve hot or at room temperature
ina uses cuervo gold tequila
she also says there is no substitute for freshly squeezed lime juice
cook time does not include marinating the chicken overnight
barefoot contessa s turkey meatloaf
preheat oven to 325f
saute onions in olive oil until translucent , about 15 minutes
add salt , pepper , thyme , worcestershire sauce , chicken stock and tomato paste and mix well
allow to cool to room temperature
combine ground turkey , bread crumbs , egg and onion mixture in a large bowl
mix wll and shape into a rectangular loaf on an ungreased sheet pan
spread the ketchup evenly on top
bake for 1 1 / 2 hours until the internal temperature is 160f and the meatloaf is cooked through
barefoot contessa s vegetable tian   ina garten
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
barfly pumpkin pie
preheat oven to 350f grease 13x9-inch foil lined baking pan
mix flour , brown sugar and 1 / 2 of the granulated sugar in medium bowl
cut in butter until mixture resembles coarse crumbs
stir in oats and pecans
set aside 1 cup of the sugar / oat mixture , press remaining mixture into bottom of greased pan
bake 15 minutes
beat cream cheese , remaining 1 / 2 cup sugar , eggs and pumpkin pie filling in small bowl with electric mixer on medium speed until well blended
pour over crust
sprinkle with reserved crumb mixture
bake 25 minutes
remove from pan and cool completely on wire rack
cut into 24 bars
bargain hunters board christmas crack
preheat the oven to 350 degrees
line a jelly roll pan with parchment or wax paper
place the saltines neatly in the pan , not overlapping
the pan should hold 40 crackers pretty neatly
i break the last row in half to fit tightly
melt the butter and add the brown sugar
keep on med-hi to hi and stir constantly for 5 minutes exactly
be aware that hot sugar is really fracking hot
don't consider touching it
pour the sugar mixture onto the saltines and spread out over all the crackers
i use a frosting spreader
use a fork to move any wayward crackers back in line
put in in the oven for 3-5 minutes
pull out and let sit for a minute , then empty the bag of chocolate chips all over the top
back in the oven for a minute , then spread out the now melty yumminess
sprinkle some salt on top
this is optional
in some universes , i guess
put it in the freezer for 30 minutes or let it sit out for hours
it's a pretty easy decision for me , really
break up into cracker sized pieces
hide in the closet and eat 10 pieces before letting anyone know you made them
barilla no boil lasagna
preheat oven to 375
in bowl , combine beaten eggs , ricotta cheese and two cups of the mozzarella cheese and parmesan
if you choose not to use the parmesan , just add more mozzarella
set aside
in a 13x9x3 pan , spread 1 cup of sauce on bottom of pan
layer in the order , 4 uncooked lasagna noodles , then 1 / 3 part of the ricotta cheese mixture , half the browned meat , 1 cup mozzarella cheese , and 1 cup of spaghetti sauce
next layer , 4 uncooked lasagna noodles , 1 / 3 part of the ricotta cheese mixture , and 1 1 / 2 cups sauce
next layer , 4 uncooked lasagna noodles , remaining ricotta mixture and remained meat , 1 cup of sauce
for top layer , 4 uncooked lasagna noodles , remaining sauce , and remaining 1 cup mozzarella
bake covered with foil for 50-60 minutes
uncover and continue cooking until all the cheese is melted on the top
let stand 15 minutes before serving
if you are using a 13x9x2 pan---just make 3 layers to avoid boiling over
bark
preheat oven to 400f
line a cookie sheet with parchment paper or foil
cover the lined cookie sheet with saltines--do not overlap
bring to a boil the 2 sticks of butter or margarine to a boil
add the brown sugar-stir quickly and cook for few minutes-continuing to stir until sugar is melted
pour the melted butter / brown sugar combo over the crackers
bake at 400f for 5 minutes
remove pan and place on cooling rack
while pan is still hot-cover with chocolate chips
allow the chips to melt and spread with a spatula
if adding chopped nuts or sprinkles , add now
allow to cool-break apart and enjoy
variations:
i also drizzle white chocolate after the semi-sweet has firmed up or i've used white chocolate to cover the crackers and sprinkles for the holidays--you could drizzle with regular chocolate or try peanut butter chips and then drizzle with chocolate , even butterscotch chips--there's numerous ways to vary this recipe
barking cauliflower
steam the cauliflower until just tender apprx 5 minutes , remove and keep warm
meanwhile combine the crumbs , herbs , salt& pepper
heat 1 tbsp oil in a skillet and add the garlic , saute until the garlic is golden but not too brown
stir in the crumbs
toss the crumb mixture with the cauliflower and the remaining oil
serve
barkram swedish berry cream dessert
bring the water to a boil in a large saucepan
add the sugar and stir to dissolve
add the berries and simmer , stirring occasionally , for 5-10 minutes , or until they begin to break down
add extra sugar to taste as needed
stir the cornstarch into the 3 tablespoons of cold water , and then whisk the cornstarch slurry into the simmering berries to thicken it into a loose , pudding-like consistency
remove from heat and pour the berries into a large bowl or individual serving dishes
cover with plastic wrap and chill well
serve topped with a little cream or with a dollop of whipped cream
barky burgers
cook rice in chicken stock or water , covered over a low flame until done , about 20-25 minutes
process blanched / cooked veggies in food processor until the bits are about the same size as the rice
this will help your pet absorb the nutrients
mix with 2 eggs
fold into rice mixture
add ground meat and form into balls
if balls aren't holding together well , add the third egg and mix again
form into round patties and grill , bake or broil until done
i use a large size scoop to make the patties equal size so they cook evenly
i refrigerate enough for 3 days worth of meals and then i pack away the rest in the freezer in one day servings and pull out what i'll need the night before to thaw
this can also be cooked in a loaf pan , sort of a meatloaf for your pup at 350 for 50-55 minutes or until an internal meat thermometer reaches 160
barley   potato soup
bring the broth to a boil and add the barley
stir , then let simmer for 30 minutes , covered
meanwhile , heat the olive oil and butter in a saute pan over medium heat
add the onion , celery , garlic , parsley , red pepper flakes , and the remaining herbs and saute until the vegetables are softened but not browned when the barley has cooked for 30 minutes , add this mixture to it along with the carrots and potatoes
cook everything together at a simmer for another 30 minutes
serve with a generous sprinkle of parmesan on top
barley   bow tie pilaf
preheat oven to 350 degrees, in a large skillet over moderately high heat , melt butter, saute barely until lightly toasted , about 5 minutes, slowly stir in broth and bring to a boil, transfer to an ungreased 3 quart round casserole dish, bake covered for 20 minutes, stir in green onions , pasta , salt and pepper, continue baking , covered , for 20 more minutes or until barley is tender, uncover and bake for 5-10 more minutes , or until all liquid is absorbed
barley   mushroom italiano
place barley in a large pot , fill pot with water near the top and bring to a boil , lower heat and cook until , halfway done , skim off foam as needed
drain barley in cold water and set aside
in a pan add olive oil , 2 tablespoon margarine / butter , garlic and saut briefly , then add mushrooms , 1 / 4 cup onions , carrots and stir fry until mushroom & carrots are half cooked , remove to a dish and set aside
in the same pan add the barley and some chicken broth and stir until the liquid is absorbed , continue to add more broth and the barley is "al dente" !
add to the pan 2 tablespoon margarine / butter , the reserved mushroom / carrots , thyme , oregano , basil , parmesan cheese and sour cream , stir and cook for a few minutes
add lemon juice and salt & pepper to taste
add tomatoes , toss and remove to a dish
add 1 / 4 cup red onions on top of the barley for a nice pleasing look to this dish
enjoy !
barley   mushroom stuffed green bell peppers
preheat oven to 350f, heat the oil in a large skillet, add mushrooms and onions and cook , stirring until the onions are browned, stir in the barley , parsley , thyme and pepper, stir in the cheese, set aside, rinse the bell peppers, cut off the tops, remove and discard the seeds and pith, if necessary , make a thin slice on the bottom of each pepper to balance, spoon 1 / 4 of the mixture into each pepper, stand the peppers upright in a baking dish just large enough to accommodate them, pour the sauce into the baking dish, bake 30 minutes or until the peppers are tender
barley   mushrooms    not gluten free
cut mushrooms into quarters, saute in skillet sprayed with nonstick coating, remove from skillet & set aside, next , coarsely chop onion and saute in skillet sprayed with nonstick coating, remove from skillet & set aside, lightly brown barley in skillet sprayed with nonstick coating, remove from skillet & set aside, bring broth to a boil then transfer into crock pot, add mushrooms , onion , barley & seasonings, cook on low 1-2 hours stirring occasionally
barley   rice pilaf from company s coming
preheat oven to 350
heat 1 tbsp of oil in a large frying pan on medium heat
add celery , onion and garlic and cook for 5 - 10 minutes or until the onion has softened to your liking -- or not :)
transfer to a 3 quart casserole dish
heat the remaining tablespoon of oil in the same frying pan , and add the barley and rice
heat and stir for about 5 minutes , or until the grains start to turn golden brown
add this to the onion mixture , along with the water , carrots , bouillon , parsley and pepper
stir well
bake , covered , for about 2 hours or until the barley is tender and liquid absorbed
barley albondigas  meatball  soup
to cook pearl barley: in medium saucepan with lid , bring 3 cups water to a boil
add 1 cup pearl barley and return to boil
reduce heat to low , cover and cook 45 minutes or until barley is tender and liquid is absorbed
makes about 3-1 / 2 cups
for meatballs: combine all ingredients and form into small walnut-size meatballs
refrigerate until ready to use
for soup: in large soup pot , combine all ingredients except cilantro
bring to a boil and simmer for 30 minutes
carefully add meatballs and continue to cook 20 minutes longer
stir in cilantro and serve
barley and beef soup
heat a large dutch oven over medium heat
coat pan with cooking spray
add chopped onion and beef to pan
cook 10 minutes or until onion is tender and beef is browned , stirring occasionally
add chopped carrot and chopped celery to pan
cook 5 minutes , stirring occasionally
stir in garlic
cook 30 seconds
stir in barley and remaining ingredients , and bring to a boil
cover , reduce heat , and simmer 40 minutes or until the barley is done and vegetables are tender
discard bay leaves
barley and black bean salad
cook the barley according to package directions
drain and cool
combine and toss the barley , black beans , corn , tomato , peas , cilantro , and avocado
combine in a blender or airtight container , the water , lemon juice , oil , onion , garlic , salt and pepper
blend or shake , then pour over salad and toss
keep refrigerated
barley and cannellini bean stew
saut the garlic and onion in the oil in a large soup pot
cook for several minutes , and then add the tomatoes , vegetable broth , water , beans and oregano
bring to a boil , add the barley , then reduce heat and simmer for 25 minutes or until the barley is almost cooked
add the broccoli , carrots , salt and pepper
simmer for an additional 15 minutes , or until the veggies are just tender
serve immediately
barley and corn relish
in a medium saucepan with lid , pour in the 3 cups of chicken stock and bring to a boil
add the pearl barley and bring to a boil again
reduce the heat , cover with lid , and simmer for approximately 45 minutes or until tender
stir in the corn and simmer for 15 minutes
whisk together in a medium bowl the olive oil , vinegar , basil , 1 / 2 teaspoons salt , and pepper
pour dressing over the warm barley and corn mixture and toss well to coat
cool to room temperature than add tomateos , bell pepper , onion and carrots
place relish in refrigerator and chill for 2 to 3 hours
barley and edamame salad  ww
bring water to a boil in a saucepan and then add the barley, reduce heat and simmer covered for 25 minutes, drain in a colander and rinse under cold water, drain again, transfer to a large bowl, stir in remainder of the ingredients and toss to combine, serve chilled or at room temperature
barley and fruit pudding  ww core
in a small bowl , mix together the yogurt , sweetener and vanilla, stir in the barley, add additional yogurt if you want a creamier consistency, adjust sweetner to taste as well, mix in the berries, divide into dessert bowls and serve
barley and kielbasa pilaf
in a medium saucepan , heat 1 tablespoon oil , barley and garlic
cook until barley is toasted , about 3 minutes
add 2 1 / 2 cups water and 1 / 2 teaspoon salt
bring to a boil
once boiling , cover pan , lower heat and simme until the water has evaporated , about 35 to 40 minutes
meanwhile , in a large skillet , toast breadcrumbs over medium high heat for about 7 minutes
set aside
add 2 tablespoons oil to skillet and heat over medium high heat
add squash and cook until browned , about 6 minutes
add kielbasa and cook until kielbasa is browned and squash is tender , about 5 minutes
transfer to a large bowl
add remaining 3 tablespoons oil to skillet , along with cauliflower , 2 tablespoons water , season with salt and pepper
weight cauliflower with another skillet and cook until bottom is browned
turn and cook until cauliflower is tender , about 5 minutes
add to kielbasa
stir in barley and parsley , top with bread crumbs , and serve
barley and lamb stew
in a medium mixing bowl , toss the lamb with the salt , pepper and flour
heat 1 / 2 tablespoon olive oil in a 4 to 5-quart dutch oven set over medium-high heat until it shimmers
add half of the lamb , and brown on all sides , approximately 7 to 8 minutes total
remove the lamb to a bowl and repeat with the remaining oil and lamb
remove the second batch of lamb to the bowl and add the carrots to the pot
saute the carrots for 3 to 4 minutes , stirring occasionally
return all of the lamb to the pot along with the grits and stir to combine
add the chicken broth and bring to a boil
once boiling , decrease the heat to low , cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender
five minutes before the stew is finished , add the oregano
taste for seasoning and add salt and pepper as desired
serve in bowls
barley and lentil soup
in a large saucepan , add oil and heat over medium-high heat, add onions and garlic, saute onions for 10 minutes or until clear, add next 6 ingredients, cook until red bell pepper is just softened , stirring occasionally, add 5 cans of broth , tomatoes , and tomato paste, bring to a boil, stir in barley and lentils, lower heat and simmer about 1 1 / 2 hours or until barley and lentils are tender, stirring occasionally, add more broth to reach desired consistency, add salt and pepper to taste, ladle into soup bowls and sprinkle with parsley
barley and lentil soup with swiss chard
heat oil in a heavy large non-reactive pot over medium-hi heat, add onions and carrots, saute until onions are golden brown , about 10 minutes, add garlic and stir 1 minute, mix in cumin, stir 30 seconds, add 10 cups broth and barley and bring to a boil, reduce heat , partially cover and simmer 25 minutes, stir in tomatoes with juice and lentils, cover and simmer until barley and lentils are tender , about 30 minutes, add swiss chard to soup, cover and simmer until chard is tender , about 5 minutes, stir in dill, season soup with salt and pepper, serve with parmesan sprinkled on top , if desired