formido/recipes-20k huggingface dataset:
barefoot contessa s banana sour cream pancakes
in a medium bowl , sift together the flour , sugar , baking powder , and salt
whisk together the sour cream , milk , eggs , vanilla , and lemon zest
add the wet ingredients to the dry ones , mixing only until combined
melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles
ladle the pancake batter into the pan
distribute a rounded tablespoon of bananas on each pancake
cook 2 to 3 minutes , until bubbles appear on top and the underside is nicely browned
flip the pancakes and then cook for another minute , until browned
wipe out the pan with a paper towel , add more butter to the pan , and continue cooking pancakes until the batter is used
serve with sliced bananas , butter , and maple syrup
the pancakes will stay warm in a preheated 200-degree oven for 15 to 20 minutes
barefoot contessa s barbecue sauce
in a large saucepan on low heat , saute the onions and garlic with the vegetable oil for 10 to 15 minutes , until the onions are translucent but not browned
add the tomato paste , vinegar , honey , worcestershire sauce , mustard , soy sauce , hoisin sauce , chili powder , cumin , and red pepper flakes
simmer uncovered on low heat for 30 minutes
use immediately or store in the refrigerator
the contessa recommends using this with about 2 1 / 2 to 3 pounds of chicken
just marinate it in 2 / 3 of the barbecue sauce for a few hours or overnight in the refrigerator , then slap it on the grill
serve it with the extra sauce on the side !
barefoot contessa s blue cheese cole slaw
cut the cabbages in half and then in quarters and cut out the cores
set up the food processor with the slicing blade and place the pieces of cabbage , one at a time , lying horizontally in the feed tube
place the feed tube pusher on top and turn on the processor
don't push on the feed tube pusher or the slices will turn out too thick ! continue with the remaining red and green cabbage quarters
transfer into a large bowl , discarding any very large pieces
before you pour the dressing on the salad , save a handful of the grated vegetables to decorate for serving
change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube
since the carrots are hard , replace the feed tube pusher and press firmly with the food processor on
transfer to bowl with the cabbages
in a medium bowl , whisk together the mayonnaise , both mustards , vinegar , celery salt , kosher salt , and pepper
pour enough mayonnaise dressing over the grated vegetables and toss to moisten well
add crumbled blue cheese and parsley and toss together
cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld
serve cold or at room temperature
barefoot contessa s blueberry coffee cake muffins
preheat oven to 350 degrees
place 16 paper liners in muffin pans
in the bowl of an electric mixer fitted with the paddle attachment , cream the butter and sugar until light and fluffy , about 5 minutes
with the mixer on low speed , add the eggs one at a time , then add the vanilla , sour cream , and milk
in a separate bowl , sift together the flour , baking powder , baking soda , and salt
with the mixer on low speed add the flour mixture to the batter and beat until just mixed
fold in the blueberries with a spatula and be sure the batter is completely mixed
scoop the batter into the prepared muffin pans , filling each cup just over the top
bake for 25 to 30 minutes , until the muffins are lightly browned on top and a cake tester comes out clean
barefoot contessa uses an ice-cream scoop to measure the batter so that every muffin comes out the same size
greasing the tops of the pans makes it easier to take the muffins out after baking
barefoot contessa s blueberry crumb cake
preheat the oven to 350 degrees
butter and flour a 10-inch round baking pan
for the streusel , combine the granulated sugar , brown sugar , cinnamon , and nutmeg in a bowl
stir in the melted butter and then the flour
mix well and set aside
for the cake , cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes , until light
reduce the speed to low and add the eggs one at a time , then add the vanilla , lemon zest , and sour cream
in a separate bowl , sift together the flour , baking powder , baking soda , and salt
with the mixer on low speed , add the flour mixture to the batter until just combined
fold in the blueberries and stir with a spatula to be sure the batter is completely mixed
spoon the batter into the prepared pan and spread it out with a knife
with your fingers , crumble the topping evenly over the batter
bake for 40 to 50 minutes , until a cake tester comes out clean
cool completely and serve sprinkled with confectioners' sugar
barefoot contessa s blueberry sauce
combine the blueberries and vanilla sugar in a large heavy saucepan
if you don't have vanilla sugar , just use a cup of sugar and a 1 / 4 teaspoons of vanilla extract
add 1 cup water and the lemon juice and bring to a boil over high heat , stirring occasionally
reduce the heat and simmer for 15 minutes , or until the mixture begins to thicken
remove from the heat and strain through a fine sieve
cool to room temperature , cover and refrigerate
barefoot contessa s brownie tart
grease and flour a 9-inch tart pan with removable sides
preheat the oven to 350 degrees f
melt the butter in a bowl set over simmering water
add 2 cups of the chocolate chips , remove from the heat , and stir until the chocolate melts
set aside to cool completely
in the bowl of an electric mixer fitted with the paddle attachment , beat the eggs , sugar , coffee , and vanilla on medium-high speed until light and fluffy , about 3 minutes
stir in the cooled chocolate
in a medium bowl , combine the flour , baking powder , salt , 1 cup of the chocolate chips , and the walnuts
fold the flour mixture into the batter until just combined
pour into the pan and bake for 35 to 40 minutes , until the center is puffed
the inside will still be very soft
cool to room temperature before removing the sides of the tart pan
melt the remaining 1 / 4 cup of chocolate chips with the heavy cream and drizzle on the tart
barefoot contessa s butternut squash risotto
preheat the oven to 400 degrees f
peel the butternut squash , remove the seeds , and cut it into 3 / 4-inch cubes
you should have about 6 cups
place the squash on a sheet pan and toss it with the olive oil , 1 teaspoon salt , and 1 / 2 teaspoon pepper
roast for 25 to 30 minutes , tossing once , until very tender
set aside
meanwhile , heat the chicken stock in a small covered saucepan
leave it on low heat to simmer
in a heavy-bottomed pot or dutch oven , melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes , until the shallots are translucent but not browned
add the rice and stir to coat the grains with butter
add the wine and cook for 2 minutes
add 2 full ladles of stock to the rice plus the saffron , 1 teaspoon salt , and 1 / 2 teaspoon pepper
stir , and simmer until the stock is absorbed , 5 to 10 minutes
continue to add the stock , 2 ladles at a time , stirring every few minutes
each time , cook until the mixture seems a little dry , then add more stock
continue until the rice is cooked through , but still al dente , about 30 minutes total
off the heat , add the roasted squash cubes and parmesan
mix well and serve
barefoot contessa s caesar salad with pancetta
preheat the oven to 400 degrees f
cut the pancetta into 1 / 2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes , until browned and crisp
remove to paper towels and drain
place the tomatoes on a baking sheet and coat with olive oil
sprinkle with salt and pepper
roast for 15 to 20 minutes , until soft
wash the lettuce leaves carefully and spin-dry in a salad spinner
stack the leaves on a cutting board and cut them crosswise into 1 1 / 2-inch slices
place them in a large mixing bowl
for the dressing , place the egg yolk , mustard , garlic , anchovies , lemon juice , salt , and pepper into the bowl of a food processor fitted with a steel blade
process until smooth
with the food processor running , slowly pour the olive oil through the feed tube , until thick
add the 1 / 2 cup grated parmesan cheese and pulse 3 times
toss the lettuce with enough dressing to moisten well
add 1 cup grated parmesan and toss
divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes
serve at room temperature
barefoot contessa s caramelized onions
cut the onions in half and then slice them into 1 / 8-inch thick half-rounds
heat the butter and oil in a large saute pan over medium heat
add the onions , cayenne , salt , and pepper and saute for 10 minutes
reduce the heat to medium-low and cook , stirring occasionally , for 20 more minutes until the onions are browned and caramelized
barefoot contessa s carrot cake cupcakes
preheat the oven to 350f
beat the sugar , oil , and vanilla together in the bowl of an electric mixer fitted with a paddle attachment
add the eggs , 1 at a time
in another bowl , sift together the flour , cinnamon , baking soda , and salt
with the mixer on low speed , add 1 / 2 of the dry ingredients to the wet ingredients
add the grated carrots , raisins , and walnuts to the remaining flour , mix well , and add to the batter
mix until just combined
line muffin pans with paper liners
scoop the batter into 22 muffin cups until each is 3 / 4 full
bake at 400f for 10 minutes then reduce oven temperature to 350f and cook for a further 35 minutes , until a toothpick comes out clean
cool on a rack
frosting:
cream the cream cheese , butter , and vanilla in the bowl of an electric mixer fitted with a paddle attachment
add the sugar and beat until smooth
when the cupcakes are cool , frost them generously and serve
i don't need to cook these for the entire additional 35 minutes
after i lower the temperature to 350f
i start checking the muffins at around 15 minutes
just keep watching them until a toothpick inserted in center comes out clean
barefoot contessa s cauliflower gratin
preheat the oven to 375 degrees f
cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes , until tender but still firm
drain
meanwhile , melt 2 tablespoons of the butter in a medium saucepan over low heat
add the flour , stirring constantly with a wooden spoon for 2 minutes
pour the hot milk into the butter-flour mixture and stir until it comes to a boil
boil , whisking constantly , for 1 minute , or until thickened
off the heat , add 1 teaspoon of salt , the pepper , nutmeg , 1 / 2 cup of the gruyere , and the parmesan
pour 1 / 3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish
place the drained cauliflower on top and then spread the rest of the sauce evenly on top
combine the bread crumbs with the remaining 1 / 4 cup of gruyere and sprinkle on top
melt the remaining 2 tablespoons of butter and drizzle over the gratin
sprinkle with salt and pepper
bake for 25 to 30 minutes , until the top is browned
serve hot or at room temperature
barefoot contessa s challah french toast
in a shallow dish large enough to hold three slices of challah side by side , whisk eggs and milk
add orange zest , honey and vanilla
add salt
place three slices of the bread in the egg mixture and let soak about three minutes each side
meanwhile melt one tbsp of butter and oil each in a large frying pan
transfer challah to pan and cook 3 minutes on each side or until nicely browned
add a little more butter for each round of bread
if you are making the other recipes transfer french toast to oven until rest of meal is complete
barefoot contessa s chicken piccata
preheat oven to 275 and line sheet pan with parchment paper
place each chicken breast between 2 sheets of parchment paper and pound to 1 / 4 inch thick
sprinkle both sides with salt and pepper
mix the flour , 1 teaspoons salt and 1 / 2 teaspoons pepper in shallow plate
in a second plate , beat the eggs with 1 tbls
water
place the breadcrumbs on a third plate
dip each breast first in the flour , shake off the excess and then dip in egg and then bread crumb mixture
heat 2 tbls
olive oil in large saute pan over medium heat
add 2 chicken breasts and cook for 2-3 minutes on each side until browned
place them on lined pan and place in oven while you cook the rest of the chicken
heat more olive oil in saute pan and cook the second 2 chicken breasts
place them on the same lined pan and place in oven for 5-10 minutes while you make the sauce
for the sauce , wipe out the saute pan with a dry paper towel
on medium heat , melt 1 tbls
of the butter and then add the lemon juice , white wine , the reserved lemon halves , 1 / 2 teaspoons salt and 1 / 4 teaspoons pepper
boil sauce over high heat until reduced by half which will be about 2 minutes
remove from heat and add remaining 2 tbls
butter and swirl to combine
discard the lemon halves
serve one chicken breast on each plate and spoon on the sauce with a sprinkling of fresh parsley
barefoot contessa s chicken salad veronique
preheat the oven to 350 degrees f
place the chicken breasts , skin side up , on a sheet pan and rub them with olive oil
sprinkle generously with salt and pepper
roast for 35 to 40 minutes , until the chicken is cooked through
set aside until cool
when the chicken is cool , remove the meat from the bones and discard the skin and bones
cut the chicken into a 3 / 4-inch dice
place the chicken in a bowl
add the mayonnaise , tarragon leaves , celery , grapes , 1 1 / 2 to 2 teaspoons salt , and 1 teaspoon pepper and toss well
barefoot contessa s chicken with 40 cloves garlic
separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds
drain the garlic and peel
set aside
dry the chicken with paper towels
season liberally with salt and pepper on both sides
heat the butter and oil in a large pot or dutch oven over medium-high heat
in batches , saute the chicken in the fat , skin side down first , until nicely browned , about 3 to 5 minutes on each side
turn with tongs or a spatula
you don't want to pierce the skin with a fork
if the fat is burning , turn the heat down to medium
when a batch is done , transfer it to a plate and continue to saute all the chicken in batches
remove the last chicken to the plate and add all of the garlic to the pot
lower the heat and saute for 5 to 10 minutes , turning often , until evenly browned
add 2 tablespoons of the cognac and the wine , return to a boil , and scrape the brown bits from the bottom of the pan
return the chicken to the pot with the juices and sprinkle with the thyme leaves
cover and simmer over the lowest heat for about 30 minutes , until all the chicken is done
remove the chicken to a platter and cover with aluminum foil to keep warm
in a small bowl , whisk together 1 / 2 cup of the sauce and the flour and then whisk it back into the sauce in the pot
raise the heat , add the remaining tablespoon of cognac and the cream , and boil for 3 minutes
add salt and pepper , to taste
it should be very flavorful because chicken tends to be bland
pour the sauce and the garlic over the chicken and serve hot
barefoot contessa s chive biscuits
preheat the oven to 400 degrees
combine the flour , baking powder , salt , and sugar in the bowl of an electric mixer fitted with the paddle attachment
add the butter and mix on low speed until the butter is the size of peas
with the mixer on low , add the half-and-half and beat until just mixed-do not over-mix
add the chives and mix until just combined
dump the dough out on a well-floured board and knead lightly into a rectangle 3 / 4 inch thick
cut out rounds with a 2 1 / 2-inch round cutter and place on a sheet pan lined with parchment paper
brush with the egg wash
bake for 20 to 22 minutes , until the tops are browned and the insides are firm
serve warm
barefoot contessa s chocolate cupcakes and peanut butter icing
preheat the oven to 350 degrees f
line cupcake pans with paper liners
in the bowl of an electric mixer fitted with a paddle attachment , cream the butter and 2 sugars on high speed until light and fluffy , approximately 5 minutes
lower the speed to medium , add the eggs 1 at a time , then add the vanilla and mix well
in a separate bowl , whisk together the buttermilk , sour cream , and coffee
in another bowl , sift together the flour , cocoa , baking soda , and salt
on low speed , add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl , beginning with the buttermilk mixture and ending with the flour mixture
mix only until blended
fold the batter with a rubber spatula to be sure it's completely blended
divide the batter among the cupcake pans
bake in the middle of the oven for 20 to 25 minutes , until a toothpick comes out clean
cool for 10 minutes , remove from the pans , and allow to cool completely before frosting
peanut butter icing:
place the confectioners' sugar , peanut butter , butter , vanilla , and salt in the bowl of an electric mixer fitted with a paddle attachment
mix on medium-low speed until creamy , scraping down the bowl with a rubber spatula as you work
add the cream and beat on high speed until the mixture is light and smooth
frost each cupcake with peanut butter icing and sprinkle with chopped peanuts , if desired
barefoot contessa s chocolate dipped strawberries
place a glass bowl over a pot place pot on low !, heat whisk together chocolate and cream until completely smooth, dip strawberries in chocolate, place on waxed paper or foil until chocolate hardens / dries
barefoot contessa s chocolate white chocolate chunk cookies
preheat the oven to 350 degrees f
cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment
add the vanilla , then the eggs , 1 at a time , and mix well
add the cocoa and mix again
sift together the flour , baking soda , and salt and add to the chocolate with the mixer on low speed until just combined
fold in the chopped white chocolate
drop the dough on a baking sheet lined with parchment paper , using a 1 3 / 4-inch ice cream scoop or a rounded tablespoon
dampen your hands and flatten the dough slightly
bake for exactly 15 minutes
remove from the oven and let cool slightly on the pan , then transfer to a wire rack to cool completely
barefoot contessa s creamy cheddar grits
bring 4 cups of water to a boil in a medium saucepan
add the salt , then slowly add the grits in a thin steady stream
stir constantly with a wooden spoon
reduce heat to low and simmer , stirring occasionally , until grits thicken , 5-7 minutes
add the half and half and butter to the grits and stir
bring to a simmer , stirring occasionally
cover the pot , reduce the heat to low , and cook , stirring occasionally for 45 minutes , until very smooth and creamy
off the heat , stir in the cheddar cheese , green onions , and pepper
season to taste and serve hot
barefoot contessa s crunchy noodle salad
bring a large pot of salted water to a boil
add the spaghetti and cook according to package directions
drain and set aside
meanwhile , bring another large pot of salted water to a boil , add the sugar snap peas , return to a boil , and cook for 3 minutes , until crisp tender
lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water
drain
for the dressing , whisk together the vegetable oil , rice vinegar , soy sauce , sesame oil , honey , garlic , ginger , 1 tablespoon sesame seeds , peanut butter , salt and the pepper , in a medium bowl
combine the spaghetti , sugar snap peas , peppers and scallions in a large bowl
pour the dressing over the spaghetti mixture
add the scallions and the parsley and mix again
barefoot contessa s double chocolate pudding
beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment , on medium-high speed
on low speed , add the cornstarch , cocoa powder , and salt
bring the milk to a boil in a medium saucepan and , with the mixer on low , slowly pour the hot milk into the chocolate mixture
combine well , then pour the mixture back into the pan
cook the mixture over low heat , stirring constantly with a whisk or wooden spoon , until thickened
if the mixture begins to curdle , remove it from the heat and beat it vigorously with a wire whisk
remove the pan from the heat , add the chocolate , butter , vanilla , and heavy cream , and mix until the chocolate and butter are melted
pour into serving bowls
place plastic wrap directly on the top of the pudding , and chill thoroughly
barefoot contessa s flag cake
heat the oven to 350 degrees f
butter and flour an 18 by 13 by 1 1 / 2-inch sheet pan
cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed , until light and fluffy
on medium speed , add the eggs , 2 at a time , then add the sour cream and vanilla
scrape down the sides and stir until smooth
sift together the flour , cornstarch , salt , and baking soda in a bowl
with the mixer on low speed , add the flour mixture to the butter mixture until just combined
pour into the prepared pan
smooth the top with a spatula
bake in the center of the oven for 20 to 30 minutes , until a toothpick comes out clean
cool to room temperature
for the icing , combine the butter , cream cheese , sugar , and vanilla in the bowl of an electric mixer fitted with the paddle attachment , mixing just until smooth
spread three-fourths of the icing on the top of the cooled sheet cake
outline the flag on the top of the cake with a toothpick
fill the upper left corner with blueberries
place 2 rows of raspberries across the top of the cake like a red stripe
put the remaining icing in a pastry bag fitted with a star
alternate rows of raspberries and icing until the flag is completed
pipe stars on top of the blueberries
ina serves this cake right in the pan
if you want to turn it out onto a board before frosting , use parchment paper when you grease and flour the pan
barefoot contessa s fresh lemonade
place all the ingredients in a blender and process until completely smooth, serve over ice
barefoot contessa s fresh pea soup
heat the butter in a large saucepan , add the leeks and onion , and cook over medium-low heat for 5 to 10 minutes , until the onion is tender
add the chicken stock , increase the heat to high , and bring to a boil
add the peas and cook for 3 to 5 minutes , until the peas are tender
off the heat , add the salt , and pepper
puree the soup in batches: place 1 cup of soup in a blender , place the lid on top , and puree on low speed
with the blender still running , open the venthole in the lid and slowly add more soup until the blender is three-quarters full
pour the soup into a large bowl and repeat until all the soup is pureed
whisk in the creme fraiche and chives and taste for seasoning
serve hot with garlic croutons
barefoot contessa s fresh peach bellinis
place the peaches , lemon juice , and sugar in the bowl of a food processor fitted with a steel blade and process until smooth
press the mixture through a sieve and discard the peach solids in the sieve
place 2 tablespoons of the peach puree into each champagne glass and fill with cold prosecco
serve immediately
barefoot contessa s greek panzanella
directions
heat 3 tablespoons olive oil in a large saute pan
add the bread cubes and sprinkle with salt
cook over low to medium heat , tossing frequently , for 5 to 10 minutes , until nicely browned
add more olive oil as needed
place the cucumber , red pepper , yellow pepper , tomatoes and red onion in a large bowl
for the vinaigrette:
whisk together the garlic , oregano , mustard , vinegar , 1 teaspoon salt and the pepper in a small bowl
while still whisking , add the olive oil and make an emulsion
pour the vinaigrette over the vegetables
add the feta , olives and bread cubes and mix together lightly
set aside for 30 minutes for the flavors to blend
serve at room temperature
barefoot contessa s hash browns   ina garten
melt butter in frying pan
add onions and potatoes
add salt and pepper
let brown and then toss
repeat until nicely browned
if you are making the other recipes just place in oven to keep warm until everything is done