formido/recipes-20k huggingface dataset:
barefoot contessa s herb dip
place the cream cheese , sour cream , mayonnaise , scallions , parsley , dill , salt , and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend
serve at room temperature
barefoot contessa s herb potato salad
place the potatoes and 2 tablespoons salt in a large pot of water
bring the water to a boil , then lower the heat and simmer for 10 to 15 minutes , until the potatoes are barely tender when pierced with a knife
drain the potatoes in a colander , then place the colander with the potatoes over the empty pot off the heat and cover with a clean , dry kitchen towel
leave the potatoes to steam for 15 to 20 minutes , until tender but firm
meanwhile , in a small bowl , whisk together the wine , chicken stock , lemon juice , garlic , mustard , 2 teaspoons salt and 3 / 4 teaspoon pepper
slowly whisk in the olive oil to make an emulsion
set aside
when the potatoes are cool enough to handle , cut them into quarters or halves , depending on their size
place the cut potatoes in a large bowl and pour enough dressing over them to moisten
add the onion , tarragon and parsley , and salt and pepper to taste
toss well , cover , and refrigerate for a few hours to allow the flavors to blend
serve cold or at room temperature
cook time does not allow for the potatoes to "steam" for 20 minutes after boiling them or the few hours of refrigeration time
barefoot contessa s homemade chicken stock
place the chickens , onions , carrots , celery , parsnips , parsley , thyme , dill , garlic , and seasonings in a 16 to 20 quart stockpot
add 7 quarts of water and bring to a boil
simmer uncovered for 4 hours
strain the entire contents of the pot through a colander and discard the solids
chill the stock overnight
the next day , remove the surface fat
use immediately or pack in containers and freeze for up to 3 months
cooking time does not include chilling the stock overnight
barefoot contessa s hot chocolate
heat milk and half and half in a saucepan on medium heat to just below the simmering point
remove the pan from the heat and add both types of chocolate
when they are melted , add the sugar , vanilla extract and espresso and whisk vigorously
reheat gently and serve immedietly garnished with vanilla beans or cinnamon sticks
barefoot contessa s hummus
place all ingredients in the bowl of a food processor fitted with a steel blade and process until hummus is coarsely pureed
serve chilled or at room temperature
barefoot contessa s italian wedding soup
preheat the oven to 350 degrees f
to make the meatballs~ place the ground chicken , sausage , bread crumbs , garlic , parsley , pecorino , parmesan , milk , egg , 1 teaspoon salt , and 1 / 2 teaspoon pepper in a bowl and combine gently with a fork
with a teaspoon or small portion scoop , drop 1 to 1 1 / 4-inch meatballs onto a sheet pan lined with parchment paper
bake for 30 minutes , until cooked through and lightly browned
set aside
while the meatballs ar baking , prepare the soup broth: heat the olive oil over medium-low heat in a large pot
add the onion , carrots , and celery and saute until softened , about 5 minutes , stirring occasionally
add the chicken stock and wine and bring to a boil
add the pasta to the simmering broth and cook for 6 to 8 minutes , until the pasta is tender
add the fresh dill and then the meatballs to the soup and simmer for 1 minute
taste , and add salt and pepper if needed
stir in the fresh spinach and cook for 1 minute , until the spinach is just wilted
ladle into soup bowls and sprinkle each serving with extra grated parmesan
barefoot contessa s lasagna
preheat the oven to 400 degrees f
heat the olive oil in a large skillet
add the onion and cook for 5 minutes over medium-low heat , until translucent
add the garlic and cook for 1 more minute
add the sausage and cook over medium-low heat , breaking it up with a fork , for 8 to 10 minutes , or until no longer pink
add the tomatoes , tomato paste , 2 tablespoons of the parsley , the basil , 1 teaspoons of the salt , and teaspoon pepper
simmer , uncovered , over medium-low heat , for 25-30 minutes , until thickened and tomatoes have reached desired taste
meanwhile , fill a large bowl with the hottest tap water
add the noodles and allow them to sit in the water for 20 minutes
drain
in a medium bowl , combine the ricotta , goat cheese , 1 cup of parmesan , the egg , the remaining 2 tablespoons of parsley , remaining teaspoon salt , and teaspoon pepper
set aside
ladle 1 / 3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish , spreading the sauce over the bottom of the dish
then add the layers as follows: half the pasta , half the mozzarella , half the ricotta , and one 1 / 3 of the sauce
add the rest of the pasta , mozzarella , ricotta , and finally , sauce
sprinkle with cup of parmesan
bake for 30 minutes , until the sauce is bubbling
barefoot contessa s lemon yogurt cake
preheat the oven to 350f
grease an 8 1 / 2 by 4 1 / 4 by 2 1 / 2-inch loaf pan
line the bottom with parchment paper
grease and flour the pan
sift together the flour , baking powder , and salt into 1 bowl
in another bowl , whisk together the yogurt , 1 cup sugar , the eggs , lemon zest , and vanilla
slowly whisk the dry ingredients into the wet ingredients
with a rubber spatula , fold the vegetable oil into the batter , making sure it's all incorporated
pour the batter into the prepared pan and bake for about 50 minutes , or until a cake tester placed in the center of the loaf comes out clean
meanwhile , cook the 1 / 3 cup lemon juice and remaining 1 / 3 cup sugar in a small pan until the sugar dissolves and the mixture is clear
set the lemon syrup aside
when the cake is done , allow it to cool in the pan for 10 minutes
carefully place on a baking rack over a sheet pan
while the cake is still warm , pour the lemon-sugar syrup over the cake and allow it to soak inches cool
for the glaze , combine the confectioners' sugar and lemon juice and pour over the cake
barefoot contessa s linguine with shrimp scampi
drizzle some oil in a large pot of boiling salted water , add 1 tablespoon of salt and the linguine , and cook for 7 to 10 minutes , or according to the directions on the package
meanwhile , in another large , heavy-bottomed pan , melt the butter and olive oil over medium-low heat
add the garlic
saute for 1 minute
be careful , the garlic burns easily !
add the shrimp , 1 1 / 2 teaspoons of salt , and the pepper and saute until the shrimp have just turned pink , about 5 minutes , stirring often
remove from the heat , add the parsley , lemon zest , lemon juice , lemon slices , and red pepper flakes
toss to combine
when the pasta is done , drain the cooked linguine and then put it back in the pot
immediately add the shrimp and sauce , toss well , and serve
barefoot contessa s maple  roasted bacon
preheat the oven to 400 degrees f
place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack
bake for 15 to 20 minutes , until the bacon begins to brown
remove the pan carefully from the oven
there will be hot grease in the pan !
brush the bacon slices with maple syrup and bake for another 3 to 5 minutes , until the bacon is a warm golden brown
transfer the bacon to a plate lined with paper towels and serve warm
barefoot contessa s mashed potatoes
cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes , until very tender
meanwhile , heat the butter and half-and-half in a small saucepan
drain the potatoes
while still hot , place the potatoes in the bowl of an electric mixer fitted with the paddle attachment
with the mixer on low speed , slowly add the hot half-and-half mixture , the sour cream , 2 teaspoons salt , and the pepper
mix until the potatoes are mashed but not completely smooth
serve hot
barefoot contessa s mini orange chocolate chunk cake
preheat the oven to 350 degrees f
grease and flour 6 individual serving baking molds , such as the flexible non stick 100 percent silicone molds
cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes , or until light and fluffy
add the eggs , 1 at a time , then the orange zest
sift together 1 1 / 2 cups flour , the baking powder , baking soda , and salt in a large bowl
in another bowl , combine the orange juice , buttermilk , and vanilla
add the flour and buttermilk mixtures alternately in thirds to the creamed butter , beginning and ending with the flour
toss the chocolate chunks with 1 tablespoon flour and add to the batter
pour into the pans , smooth the tops , and bake for 30 minutes , until a cake tester comes out clean
let the cakes cool in the molds on a wire rack for 10 minutes
meanwhile , make the syrup
in a small saucepan over medium-low heat , cook the sugar with the orange juice until the sugar dissolves
remove the cake from the pans , put them on a rack over a tray , and spoon the orange syrup over the cakes
allow the cakes to cool completely
for the ganache , melt the chocolate , heavy cream , and coffee in the top of a double boiler over simmering water until smooth and warm , stirring occasionally
drizzle over the top of the cakes
barefoot contessa s mustard horseradish sauce
whisk together the mayonnaise , mustards , horseradish , sour cream , and salt in a small bowl
barefoot contessa s orange banana smoothie
combine the orange juice , lime juice , strawberries , and banana in a blender and process until smooth
refrigerate until cold
"cook" time does not include refrigeration time for chilling
barefoot contessa s orange pound cake
preheat oven to 350
butter and flour 2 loaf pans
cream butter and 2 cups of sugar in a bowl
mix in eggs , one at a time
add zest
sift flour , baking powder , baking soda and salt together
in another bowl mix 1 / 4 cup orange juice , buttermilk and vanilla
add flour and buttermilk mixture aternately to the batter , beginning and ending with flour
divide between 2 pans and smooth the tops
bake for 45 minutes or until tester comes out clean
cool for 10 minutes
make syrup while cake is baking
syrup consists of remaining 1 / 2 cup sugar and 1 / 2 cup orange juice
cooks these two together over low heat till the sugar is desolved
spoon over cakes and then allow them to cool completely
you may glaze these cakes with a simple glaze but i don't usually
barefoot contessa s outrageous oreo crunch brownies
preheat oven to 350
butter and flour an 11" x 17" pan
in a heat-proof medium bowl set over a saucepan of simmering water , heat butter , chocolate chips and unsweetened chocolate until melted and smooth
allow to cool slightly
in a large bowl , whisk eggs , coffee , vanilla and sugar
blend chocolate mixture into egg mixture
cool to room temperature
in a medium bowl , sift together one cup flour , baking powder and salt
add flour mixture to chocolate mixture
in a small bowl , stir oreos and remaining 1 / 4 cup flour
add oreo mixture to chocolate mixture
pour batter into baking pan and smooth top with a rubber spatula
bake 35 minutes or until a toothpick inserted 3-inches from center comes out clean
do not overbake
allow to cool
refrigerate , tightly wrapped , until cold
cut into squares
share them with your friends and they will be forever indebted to you !
barefoot contessa s oven baked homemade applesauce
preheat oven to 400 degrees
place the zest and juice of the oranges and lemon in a large bowl
peel , quarter and core the apples and toss them in the juice
pour the apples , reserved apple peel and juice into a nonreactive dutch oven or enameled iron pot
add the brown sugar , butter , cinnamon and allspice and cover the pot
bake for 1 hour or until all the apples are soft
remove and discard the red apple peel
mix with a whisk until smooth and serve warm or at room temperature
barefoot contessa s panzanella salad
heat the oil in a large saute pan
add the bread and salt
cook over low to medium heat , tossing frequently , for 10 minutes , or until nicely browned
add more oil as needed
for the vinaigrette
whisk all the ingredients together
in a large bowl , mix the tomatoes , cucumber , red pepper , yellow pepper , red onion , basil , and capers
add the bread cubes and toss with the vinaigrette
season liberally with salt and pepper
serve , or allow the salad to sit for about half an hour for the flavors to blend
barefoot contessa s parmesan black pepper crackers  ina garten
place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy
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
barefoot contessa s parmesan chicken
pound the chicken breasts until they are 1 / 4 inch thick--you can use either a meat mallet or a rolling pin
combine the flour , salt , and pepper on a dinner plate
in a bowl , break the 2 eggs and whisk them together
on a second plate , combine the bread crumbs and 1 / 2 cup grated parmesan cheese
coat the chicken breasts on both sides with the flour mixture , then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture , pressing lightly
heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side , until cooked through
add more butter and oil and cook the rest of the chicken breasts
serve with extra grated parmesan cheese , if desired
barefoot contessa s parmesan roasted asparagus
preheat oven to 400 degrees
if the stalks of the asparagus are thick , peel the bottom half of each or break the bottom part off
combine all the ingredients , except the cheese , in a bowl
after combining , arrange the asparagus on a parchment-lined baking sheet in a single layer
roast for 15 to 20 minutes , until tender
sprinkle with the cheese and return to the oven for another minute
serve with lemon wedges
ina garten prefers thick asparagus to thin ones
as they have more flavor
barefoot contessa s peach   raspberry almond swirls
line a sieve with cheesecloth or paper towels and suspend it over a bowl
pour the yogurt into the sieve and allow it to drain , refrigerated , for 3 hours or overnight
place the thickened yogurt into a medium bowl and add the almonds , honey , vanilla , and orange zest
thin with 1 / 2 to 1 cup of peach nectar until it is a desirable consistency
add the raisins , peach and raspberries
garnish with the reserved almonds , peach and raspberries
cook time does not include draining yogurt for 3 hours or overnight
barefoot contessa s perfect pie crust
dice the butter and return it to the refrigerator while you prepare the flour mixture
place the flour , salt , and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix
add the butter and shortening
pulse 8 to 12 times , until the butter is the size of peas
with the machine running , pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball
dump out on a floured board and roll into a ball
wrap in plastic wrap and refrigerate for 30 minutes
cut the dough in half
roll each piece on a well-floured board into a circle , rolling from the center to the edge , turning and flouring the dough to make sure it doesn't stick to the board
fold the dough in half , place in a pie pan , and unfold to fit the pan
repeat with the top crust
ina garten prefers to use crisco shortening , that has been stored in the refrigerator
cook time does not include 30 minute refrigeration time
barefoot contessa s pineapple margaritas
assemble in pitcher, keep in fridge, shake with ice before serving
barefoot contessa s pistou
place the garlic , tomato paste , basil , and parmesan in the bowl of a food processor and puree
with the motor running , slowly pour the olive oil down the feed tube to make a paste
pack into a container , pour a film of olive oil on top , and close the lid
can also be whirled in a blender
barefoot contessa s plum tart
preheat the oven to 400 degrees f
combine the flour , walnuts , and sugar in a large bowl
add the butter and the egg yolk
mix , either by hand or with an electric mixer , until crumbly
press 1 1 / 2 cups of the crumb mixture in an even layer into the bottom of a 9 1 / 2-inch springform or tart pan
arrange the plums in the pan , skin side down , to form a flower pattern
begin at the outside and work your way inches
sprinkle the rest of the crumb mixture evenly over the plums
bake the tart for 40 to 50 minutes , or until it's lightly browned and the plum juices are bubbling
remove from the oven and cool for 10 minutes
remove from the pan and transfer the tart to a flat plate
serve warm or at room temperature
cooling time is not included in cooking time
barefoot contessa s portabella mushroom lasagna
preheat oven to 375 degrees
bring a large pot of water to a boil with 1 t salt and a splash of oil
add the lasagna noodles and cook for 10 minutes , stirring occasionally
drain and set aside
for the white sauce , bring the milk to a simmer in a saucepan
set aside
melt 8 t of the butter in large saucepan
add the flour and cook for 1 minute over low heat , stirring constantly with a wooden spoon
pour the hot milk into the butter-flour mixture all at once
add 1 t salt , the pepper and nutmeg , and cook over medium-low heat , stirring first with the wooden spoon and then with a whisk , for 3-5 minutes , until thick
set aside off the heat
separate the mushroom stems from the caps and discard the stems
slice the caps 1 / 4-inch thick
heat 2 t of oil and 2 t of the butter in a large saute pan
when the butter melts , add half the mushrooms , sprinkle with salt , and cook over medium heat for about 5 minutes , until the mushrooms are tender and they release some of their juices
if they become too dry , add a little more oil
toss occasionally to make sure the mushrooms cook evenly
repeat with the remaining mushrooms and set all the mushrooms aside
to assemble the lasagna , spread some of the sauce in the bottom of an 8x12x2-inch baking dish
arrange a layer of noodles on top , then more sauce , then one-third of the mushrooms , and 1 / 4 cup grated parmesan cheese
repeat two more times , layering noodles , sauce , mushrooms and parmesan
top with a final layer of noodles and sauce , and sprinkle with the remaining parmesan
bake , uncovered , for 45 minutes , or until the top is browned and the sauce is bubbly and hot
allow to sit at room temperature for 15 minutes and serve hot
barefoot contessa s provencal tomatoes
preheat the oven to 400 degrees f
cut the cores from the tomatoes , removing as little as possible
cut them in half crosswise and , with your fingers , remove the seeds and juice
place the tomato halves in a baking dish
in a bowl , combine the bread crumbs , scallions , basil , parsley , garlic , thyme , and 1 teaspoon salt
sprinkle the tomato halves generously with salt and pepper
with your hands , fill the cavities and cover the tops of the tomatoes with the bread crumb mixture
bake the tomatoes for 15 minutes , or until they're tender
sprinkle with the cheese , drizzle with olive oil , and bake for 30 seconds more
serve hot or at room temperature
barefoot contessa s raspberry champagne
place the sugar in a small dish, place the 1 tbsp chambord in a small dish, dip rim of a flute glass into chambord then into sugar, let dry completely, place a few raspberries in bottom of glass, fill with 2 tbsps of chambord, fill rest of glass to top with champagne
barefoot contessa s raspberry sauce
place the package of raspberries , the granulated sugar , and 1 / 4 cup water in a small saucepan
bring to a boil , lower the heat , and simmer for 4 minutes
pour the cooked raspberries , the jam , and framboise into the bowl of a food processor fitted with the steel blade and process until smooth
chill
barefoot contessa s roasted carrots
preheat the oven to 400 degrees, if the carrots are thick , cut them in half lengthwise, if not , leave them whole, slice the carrots diagonally into 1 1 / 2-inch-thick slices, toss them in a bowl with the olive oil , salt , and pepper, place on a baking sheet in one layer and roast in the oven for 20 minutes, toss the carrots with minced dill or parsley , season to taste , and serve
barefoot contessa s roasted pepper and goat cheese sandwiches
preheat the oven to 500 degrees f
place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes , until the skins are completely wrinkled and the peppers are charred , turning them twice during roasting
remove the pan from the oven and immediately cover it tightly with aluminum foil
set aside for 30 minutes , or until the peppers are cool enough to handle
meanwhile , combine the olive oil , balsamic vinegar , garlic , salt , and pepper in a small bowl
set aside
remove the stem from each pepper and cut them in quarters
remove the peels and seeds and place the peppers in a bowl along with any juices that have collected
discard the stems , peels , and seeds
pour the oil and vinegar mixture over the peppers
stir in the capers
cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend
to assemble the sandwiches , spread the bottom half of the loaf with the goat cheese
add a layer of peppers and then a layer of basil leaves
separate the onions into rings and spread out on top
sprinkle with salt and pepper
cover with the top half of the ciabatta and cut into individual servings
barefoot contessa s roasted shrimp and orzo
preheat the oven to 400 degrees f
fill a large pot with water , add 1 tablespoon of salt and a splash of oil , and bring the water to a boil
add the orzo and simmer for 9 to 11 minutes , stirring occasionally , until it's cooked al dente
drain and pour into a large bowl
whisk together the lemon juice , 1 / 2 cup olive oil , 2 teaspoons salt and 1 teaspoon of pepper
pour over the hot pasta and stir well
meanwhile , place the shrimp on a sheet pan , drizzle with olive oil , and sprinkle with salt and pepper
toss to combine and spread out in a single layer
roast for 5 to 6 minutes , until the shrimp are cooked through
don't overcook !
add the shrimp to the orzo and then add the scallions , dill , parsley , cucumber , onion , 2 teaspoons salt , and 1 teaspoon pepper
toss well
add the feta and stir carefully
set aside at room temperature for 1 hour to allow the flavors to blend , or refrigerate overnight
if refrigerated , taste again for seasonings and bring back to room temperature before serving
cook time does not include setting aside for 1 hour to allow flavors to blend
barefoot contessa s roasted tomatoes
preheat the oven to 450 degrees f
arrange the tomatoes on a sheet pan , cut sides up , in a single layer
drizzle with olive oil and balsamic vinegar
sprinkle the garlic , sugar , salt , and pepper over the tomatoes
roast for 25 to 30 minutes , until the tomatoes are concentrated and beginning to caramelize
serve warm or at room temperature
barefoot contessa s rosemary polenta
heat the butter and olive oil in a large saucepan
add the garlic , red pepper flakes , rosemary , salt , and pepper and saut for 1 minute
add the chicken stock , half-and-half , and milk and bring to a boil
remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk
cook over low heat , stirring constantly , for a few minutes , until thickened and bubbly
off the heat , stir in the parmesan
pour into a 9 x 13 x 2-inch pan , smooth the top , and refrigerate until firm and cold
cut the chilled polenta into 12 squares , as you would with brownies
lift each one out with a spatula and cut diagonally into triangles
dust each triangle lightly in flour
heat 1 tablespoon olive oil and 1 tablespoon butter in a large saut pan and cook the triangles in batches over medium heat for 3 to 5 minutes , turning once , until browned on the outside and heated inside
add more butter and oil , as needed
serve immediately
cook time does not include refrigeration time