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In an era of kale Caesar salads and turmeric lattes, an old-fashioned meatloaf feels decidedly frumpy and uncool. ... Ina Garten's meatloaf recipe had other attractive qualities: a short, simple ...
Ina Garten's take on peas and pancetta, a classic old-world Italian side dish, has crispy pieces of panchetta, but lightly cooked tender peas. She says "some fresh mint from the garden adds the ...
1. Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
The first recorded recipe for the modern American meatloaf dates from the late 1870s. [24] Those preparing the dish were told to chop up whatever meat was on hand, the meat most likely being beef. To that they added salt, pepper, onion, egg and milk-soaked bread. This meatloaf was originally served as a breakfast food. [24]
For more than 20 years, Ina Garten invited millions of viewers into her East Hampton kitchen with her Food Network shows, “Barefoot Contessa” and “Be My Guest.”
Prepare noodles according to package directions. Heat oil in large heavy-bottomed pot over medium heat. Add lamb, half at a time, and brown on all sides.
Ina Garten's Chipotle Cheddar Crackers by Ina Garten These sharp cheddar crackers get a kick from a touch of chipotle powder. Make the dough a day or two before hosting, then slice and bake the ...
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