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1. Preheat the oven to 325°. Line a large baking sheet with parchment paper. In a food processor, pulse the kamut, pecans, cashews, agave nectar, peanut butter, figs, flax seeds, canola oil and lemon zest until coarsely chopped. Add the blueberries and coconut and pulse just until incorporated. 2. Scrape the mixture into a large bowl and stir ...
Ina Garten's Chipotle Cheddar Crackers by Ina Garten These sharp cheddar crackers get a kick from a touch of chipotle powder. Make the dough a day or two before hosting, then slice and bake the ...
Ina Rosenberg Garten (/ ˈ aɪ n ə / EYE-nə; born February 2, 1948) [1] is an American television cook and author. She is host of the Food Network program Barefoot Contessa and was a former staff member of the Office of Management and Budget. [2]
1. Preheat the oven to 325°. Butter an 8-inch square baking pan. Line the bottom and two sides with parchment paper. 2. In a large saucepan, melt the butter with the honey and sugar and cook over moderate heat, stirring constantly, until an amber caramel forms, about 5 minutes.
Peanut-dense PayDay bars were introduced in 1932 when candy bars were often viewed as meal replacements. [3] Variations of the classic PayDay have included a glazed honey limited edition in 2003 and the PayDay Pro, a high protein energy bar, in 2005. [7] For a promotion in 1989, PayDay candy bars each contained an individually wrapped nickel. [8]
Barefoot Contessa is an American cooking show that aired from November 30, 2002 to December 19, 2021, on Food Network, and is currently the oldest show on the network's daytime schedule. Hosted by celebrity chef Ina Garten, each episode features Garten assembling dishes of varying complexity. Though her specialty is French cuisine, she ...
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Ina Garten writes, "Like a good surgeon with the right scalpel, every good cook needs the right piece of equipment for each task." ... Ina told Food Network that she uses her 5.5-quart Dutch oven ...