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Green Salad with Creamy Mustard Vinaigrette

Green Salad with Creamy Mustard Vinaigrette

By

Copyright 2002, Barefoot Contessa Family Style, All rights reserved

  • 3 tablespoons Champagne vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon minced fresh garlic
  • 1 extra-large egg yolk*, at room temperature (see Note)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil
  • Salad greens or mesclun mix for 6 to 8 people
0/5 (0 Votes)

Twice-Baked Potatoes with Mushrooms and Prosciutto

Twice-Baked Potatoes with Mushrooms and Prosciutto

By

Recipe courtesy Giada De Laurentiis

  • 4 russet potatoes
  • 3 tablespoons extra-virgin olive oil, plus 3 tablespoons
  • 1 small onion, chopped
  • 8 ounces small mushrooms, such as cremini or button, sliced
  • 3 cloves garlic, minced
  • 1/4 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 stick (1/2 cup) unsalted butter, melted
  • 1 1/2 teaspoons dried oregano
  • 2 cups (8 ounces) shredded extra-sharp Cheddar
  • 4 thin slices prosciutto, halved
  • 1/3 cup chopped fresh flat-leaf parsley
0/5 (0 Votes)

Mexican Chicken Soup

Mexican Chicken Soup

By

2006, Barefoot Contessa at Home, All Rights Reserved

  • 4 split (2 whole) chicken breasts, bone in, skin on
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups chopped onions (2 onions)
  • 1 cup chopped celery (2 stalks)
  • 2 cups chopped carrots (4 carrots)
  • 4 large cloves garlic, chopped
  • 2 1/2 quarts chicken stock, preferably homemade
  • 1 (28-ounce) can whole tomatoes in puree, crushed
  • 2 to 4 jalapeno peppers, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
  • 6 (6-inch) fresh white corn tortillas
0/5 (0 Votes)

Pear Salad with POM Honey Dijon Dressing and Blue Cheese Crumbles

Pear Salad with POM Honey Dijon Dressing and Blue Cheese Crumbles

By

POM Honey Dijon Dressing: Prepare fresh pomegranate juice

  • POM Honey Dijon Dressing:
  • juice from 2-3 large POM Wonderful Pomegranates,* or 1 cup POM Wonderful 100% Pomegranate Juice
  • 1/2 cup white vinegar
  • 1 lemon, juice and zest
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 cup canola oil
  • salt and pepper to taste
  • Pear Salad:
  • 1/2 cup arils from 1-2 large POM Wonderful Pomegranates
  • 1 lb. salad greens
  • 1/2 cup sliced honey roasted almonds
  • 1 cup blue cheese crumbles
  • 2 ripe d'Anjou pears
0/5 (0 Votes)

Filet of Beef au Poivre

Filet of Beef au Poivre

By

Copyright 2004, Barefoot in Paris, All Rights Reserved

  • 6 filet mignon, cut 1 1/4 inches thick
  • Kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 3 1/2 tablespoons unsalted butter, divided
  • 1 1/2 tablespoons olive oil
  • 3/4 cup chopped shallots (3 to 4 shallots)
  • 1 cup canned beef broth
  • 1/2 cup good Cognac or brandy
0/5 (0 Votes)

Honey Beef With Sesame Seeds

Honey Beef With Sesame Seeds

By

Wash and drain the vegetables

  • Marinade:
  • 1/2 pound flank steak
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 cup mung bean sprouts
  • 1 stalk celery
  • 4 teaspoons liquid honey
  • 3 tablespoons soy sauce
  • 1 tablespoon water
  • 1 green onion, chopped
  • 2 teaspoons cornstarch
  • Sauce:
  • 1 tablespoon oyster sauce
  • 1/4 cup low-sodium chicken broth
  • 1 teaspoon granulated sugar
  • Other:
  • 1 clove garlic
  • 2 slices ginger
  • 1 teaspoon cornstarch mixed with 4 teaspoons water
  • 3 tablespoons white sesame seeds, toasted
  • 4 tablespoons oil for stir-frying
0/5 (0 Votes)

Scott's Short Ribs

Scott's Short Ribs

By

2002, Barefoot Contessa Family Style, All Rights Reserved

  • 6 beef short ribs, trimmed of fat
  • Kosher salt and freshly ground black pepper
  • 1/4 cup good olive oil
  • 1 1/2 cups chopped onion (2 onions)
  • 4 cups large-diced celery (6 large stalks)
  • 2 carrots, peeled and large-diced
  • 1 small fennel, fronds, stems, and core removed, large-diced
  • 1 leek, cleaned and large-diced, white part only
  • 3 garlic cloves, finely chopped
  • 1 (750-ml) bottle burgundy or other dry red wine
  • Fresh rosemary sprigs
  • Fresh thyme sprigs
  • 6 cups beef stock
  • 1 tablespoon brown sugar
0/5 (0 Votes)

Apricot Glazed Pork

Apricot Glazed Pork

By

Mix broth, preserves, onion and mustard in 3 1/2-qt

  • Ingredients
  • 1 (10.5 ounce) can Campbell's® Condensed Chicken Broth
  • 1 (18 ounce) jar apricot preserves
  • 1 large onion, chopped
  • 2 tablespoons Dijon-style mustard
  • 4 pounds boneless pork loin roast
0/5 (0 Votes)

Mixed Salad (Insalata Mista)

Mixed Salad (Insalata Mista)

By

Recipe courtesy Giada De Laurentiis

  • 1/3 cup lightly packed fresh basil leaves
  • 1/3 cup white wine vinegar or fresh lemon juice
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/2 cup extra-virgin olive oil
  • 8 cups arugula
  • 4 cups bite-size pieces radicchio, from 1 (10-ounce) head
  • 1 carrot, peeled
  • 1 hothouse cucumber, peeled
0/5 (0 Votes)

Lemony Chicken with Artichoke Hearts

Lemony Chicken with Artichoke Hearts

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Melt butter in a large skillet over medium heat

  • 1 tablespoon unsalted butter
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 skinless, boneless chicken breast halves
  • 2 lemons, juiced
  • 1 cup chicken broth
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup vermouth
  • 1/2 teaspoon minced garlic
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 tablespoon cornstarch
  • 1/4 cup water
0/5 (0 Votes)