ester comes out clean.
**Barefoot Contessa uses an ice-cream scoop
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
ou are making the other recipes transfer french toast to oven
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.
n the refrigerator.
The Contessa recommends using this with about
hem before serving.
The Barefoot Contessa served this with roast capon
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.
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix!
Mix in 2 cups of the grated Cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated ...
Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 ...
Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent.
Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes.
Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
Preheat the oven to 350 degrees F.
Place paper liners into 1 (10 or 12-cup) muffin tin.
Combine the bran and buttermilk and set aside.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy.
With the mixer on low, add the eggs, 1 at a time.
Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.)
Add the bran/buttermilk mixture and combine.
In a separate bowl, sift together the flour, baking ...
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
In a separate bowl, combine the milk, eggs, and butter.
With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix!
Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle ...
Heat the half-and-half, pumpkin puree, brown sugar, salt, cinnamon and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes.
Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them. Pour the egg-pumpkin mixture slowly back into the double boiler and stir well.
Heat the mixture again over the simmering water for another 4-5 minutes, until it begins to thicken (about 140 degrees), stirring CONSTANTLY. You don't want the eggs to scramble. Remove from heat.
...
Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
Reduce the oven temperature to 300 degrees F.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal ...
Preheat oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce ...
Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion.
Pour the vinaigrette over the vegetables.
Add the feta and olives and toss lightly.
Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
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.
Saute onions over medium heat. Add all ingredients and simmer 30 minutes; taste.
Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the ...
Preheat the oven to 350 degrees F.
Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, ...