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Garten's burger recipe called for 2 pounds of ground beef, 1 tablespoon of Dijon mustard, 3 tablespoons of olive oil, and 1 teaspoon each of salt and pepper. Normally, I buy inexpensive ground ...
Grab two pounds of 80/20 ground beef (she uses grass-fed beef from Niman Ranch, hence the name of the recipe). Ina says to make them really moist since "nobody wants a dry hamburger,' she adds ...
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Pot roast happens to be one of those ultimate comfort foods, which is how Ina Garten's Company Pot Roast became quite the popular dinner in my house, reserved for both special occasions and nights ...
The stew also contained seasonings and sometimes onion. Babinski's recipe for eight guests contains the following ingredients, which cook together for about four hours at moderate heat in the oven, the excess of surfacing fat being removed before serving: 2 pounds of flesh of a calf's head (including the ears, cut into slices)
Get the recipe: Ina Garten's Beef ... put the meat and bacon back into the pot and add the bottle of wine plus enough beef broth to almost cover the meat. ... combine 2 tablespoons of butter and ...
A few smart swaps makes this no-guilt burger irresistible. Skip the bun and go straight for the good stuff with a meal that eats like a salad and satisfies like a burger.
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.