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From her iconic engagement roast chicken to outrageous brownies and rich lemon bars, Ina Garten’s recipes stand the test of time. ... a creamy crab topping, tomatoes, avocado, onions and lime ...
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Make the Guacamole: In a medium bowl, use a fork to mash together the avocados, garlic, onion, a pinch of cayenne, ½ teaspoon salt, and the lime zest and juice.
Maria Korneeva/Getty Images. Produce Sliced white mushrooms Fresh or canned pineapple 1 red bell pepper 1 red onion Baby spinach 3 limes 3 tomatillos 10 garlic cloves
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 ]
Garten deconstructs simple French recipes like boeuf bourguignon or Baba au Rhum cake. She focuses on preparing foods efficiently, allowing more time to eat and spend ...
2. Transfer the soup to a food processor and process to a slightly chunky puree; return to the pot. Add the ham, season with salt and bring to a bare simmer over low heat. 3. In a small bowl, beat the eggs with the remaining 2 tablespoons of stock. Gradually add the eggs to the soup, stirring constantly, until the soup is very thick, 30 seconds.
This soup is delicious left over and freezes well. If needed, stir in a little extra stock or water when reheating. Related: Here's Ina Garten's Homemade Chicken Pot Pie Soup Recipe