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Ina Garten's Roasted Plum Chutney by Ina Garten Move aside, cranberry sauce! This chunky chutney is made with fresh plums, Granny Smith apples, port wine, orange juice and warming spices.
To serve this recipe as a side dish, cut the braised cauliflower into large wedges or florets and serve in a bowl topped with the sauce and parsley. View Recipe. Roasted Chickpea & Cauliflower ...
1. Preheat the oven to 400°. On a large rimmed baking sheet, drizzle the cauliflower florets with the olive oil. Season them with salt and pepper and toss well. Roast for about 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown. Transfer to plates, garnish with the lemon wedges and serve hot or at room temperature.
1. Preheat the oven to 350°. In a small bowl, cover the raisins with water; let stand until softened, about 10 minutes. Drain. 2. Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat the oil. Add the cauliflower and sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften, about 10 minutes.
Next up, Ina’s Easy Oysters Rockefeller reimagines the classic seafood dish with an easy-to-follow recipe that retains all the rich, briny flavors that make it so iconic. This dish takes the ...
Ina’s roasted winter vegetables' recipe on the Food Network website includes parsnips and carrots, butternut squash and sweet potato. Cut the vegetables in 1 to 1-1/4-inch cubes and spread them ...
Preheat the oven to 400°. In a small skillet, toast the coriander seeds and peppercorns over moderately high heat until fragrant, about 30 seconds. Transfer to a spice grinder and let cool ...