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Penne with Five Cheeses

Penne with Five Cheeses

By

, 2002, Barefoot Contessa Family Style, All Rights Reserved

  • Kosher salt
  • 2 cups heavy cream
  • 1 cup crushed tomatoes in thick tomato puree
  • 1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
  • 1/2 cup shredded imported Italian fontina (1 1/2 ounces)
  • 1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
  • 2 tablespoons ricotta cheese
  • 1/4 pound fresh mozzarella, sliced
  • 6 fresh basil leaves, chopped
  • 1 pound imported penne rigate pasta
  • 4 tablespoons (1/2 stick) unsalted butter
0/5 (0 Votes)

Pears with Almond and Chantilly Cream

Pears with Almond and Chantilly Cream

By

Recipe courtesy Sandra Lee

  • 1 (14-ounce) package fat-free vanilla pudding cups
  • 1 (8-ounce) container fat-free whipped topping
  • 1 teaspoon almond extract
  • 2 (15 1/4-ounce) cans light pear halves
  • 4 tablespoons sliced almonds, toasted
0/5 (0 Votes)

Pot Roast with Vegetables

Pot Roast with Vegetables

By

Recipe courtesy Tyler Florence

  • 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 can crushed tomatoes
  • 1 cup water
  • 2 yellow onion, halved
  • 2 garlic cloves, chopped
  • 1 bunch baby carrots
  • 2 celery stalks, sliced
  • 1 cup button mushrooms, stems removed and sliced in half
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
0/5 (0 Votes)

Velvety Mashed Potatoes

Velvety Mashed Potatoes

By

Recipe courtesy Tyler Florence

  • 1 cup heavy cream
  • 3 tablespoons unsalted butter
  • 3 to 4 large Yukon gold potatoes, peeled
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil, optional
0/5 (0 Votes)

Broiled, Spiced Brown Sugar Grapefruit Halves

Broiled, Spiced Brown Sugar Grapefruit Halves

By

Recipe courtesy Rachael Ray

  • 2 ruby red grapefruits, halved
  • 2 tablespoons brown sugar
  • 2 teaspoons grill seasoning
0/5 (0 Votes)

3-Cheese Macaroni and Cheese

3-Cheese Macaroni and Cheese

By

Recipe courtesy Costa Vanikiotis at Eveready Diner, Hyde Park, NY

  • 1 tablespoon salt, plus more for pasta water
  • 1 pound large elbow macaroni
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup heavy cream
  • 1 tablespoon freshly ground black pepper
  • 1 pound white Cheddar, shredded
  • 4 ounces Romano, shredded
  • 4 ounces Asiago, shredded
  • 2 cups bread crumbs (suggested: panko (Japanese) available at most markets)
  • 2 tablespoons chopped fresh parsley, for garnish
0/5 (0 Votes)

Homemade Granola Bars

Homemade Granola Bars

By

2008, Barefoot Contessa Back to Basics, All Rights Reserved

  • 2 cups old-fashioned oatmeal
  • 1 cup sliced almonds
  • 1 cup shredded coconut, loosely packed
  • 1/2 cup toasted wheat germ
  • 3 tablespoons unsalted butter
  • 2/3 cup honey
  • 1/4 cup light brown sugar, lightly packed
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup chopped pitted dates
  • 1/2 cup chopped dried apricots
  • 1/2 cup dried cranberries
0/5 (0 Votes)

Mint Julep

Mint Julep

By

Recipe courtesy Bobby Flay

  • 5 fresh mint leaves, plus a few mint sprigs, for garnish
  • 1 teaspoon sugar
  • Shaved ice
  • 2 1/2 ounces bourbon whiskey
  • Lemon slice, for garnish, optional
  • Orange slice, for garnish, optional
  • Maraschino cherry, for garnish, optional
0/5 (0 Votes)

Pulled Pork Sandwiches

Pulled Pork Sandwiches

By

Recipe courtesy Guy Fieri

  • 8 pound bone-in pork picnic shoulder
  • 1/3 cup freshly cracked black pepper
  • 3 tablespoons paprika
  • 2 tablespoons granulated garlic powder
  • 2 tablespoons granulated onion powder
  • 1/4 cup salt
  • 1/4 cup chili powder
  • 1/4 cup ground cumin
  • 1/4 cup dark brown sugar
  • 1/4 cup hot dry mustard
  • 1 teaspoon cayenne
  • 1 cup hickory chips, prepped, method follows
  • Mop Sauce, recipe follows
  • Wilsons' BBQ Award Wining Eastern Carolina Vinegar Sauce, recipe follows
  • Fo Slaw, recipe follows
  • Ciabatta rolls or other crunchy, chewy rolls
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon freshly cracked black pepper
  • 2 tablespoons cayenne pepper
  • 1 tablespoon salt
  • 2 tablespoons canola oil
  • 3/4 cup mayonnaise
  • 2 tablespoons sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon horseradish
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 2 tablespoons white vinegar
  • 1 quart cider vinegar
  • 1 cup water
  • 1/8 cup red pepper flakes
  • 1/4 cup sugar
  • 1 tablespoons Worcestershire
  • 1 tablespoons kosher salt
  • 1 tablespoons black pepper
  • 1 (16-ounce) bottle ketchup
0/5 (0 Votes)

Dutch Oven Peach Cobbler

Dutch Oven Peach Cobbler

By

Recipe courtesy Paula Deen

  • 2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit juice, your choice
  • 1 pint fresh blueberries, optional
  • 1/2 cup baking mix (recommended: Bisquick)
  • 1/3 cup sugar
  • Ground cinnamon
  • 2 1/4 cups baking mix (recommended: Bisquick)
  • 1/4 cup sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 1/2 cup milk
  • Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground cinnamon; store in an empty spice shaker jar; shake well before each use)
0/5 (0 Votes)