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For more than 20 years, Ina Garten invited millions of viewers into her East Hampton kitchen with her Food Network shows, “Barefoot Contessa” and “Be My Guest.”
To make the cake batter, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add the sour cream and vanilla, then mix until just combined.
Ina Garten's Cider-Roasted Pork Tenderloin with Plum Chutney by Ina Garten. Pork tenderloin is simply begging to be cooked with cider, maple syrup and whole warming spices, which give the meat a ...
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To make the cake batter, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add the sour cream and vanilla, then mix until just combined.
Garten's recipe calls for 81% lean ground chuck, which keeps the dish from being too fatty. You can look for 85/15 ground beef, which is 85% lean beef with 15% fat, or 80/20.
This recipe is both flavorful and comforting. It would be perfect for a cold and rainy winter day but also ideal for a cozy holiday meal served on the floor or on the couch by the fireplace.
2. Using a sharp paring knife, make 1-inch slits all over the tenderloin steaks. Stuff the slits with the garlic chips. 3. Fill a large, sturdy, resealable plastic freezer bag with the shallots, rosemary, thyme, lime leaves, orange zest, fish sauce, soy sauce, dried chiles and the reserved garlic oil.