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Ina Garten's Herbed Pork Tenderloins with Apple Chutney by Ina Garten. Apples and pork are natural pairing. Here, pork tenderloins are wrapped in salty prosciutto, which gets perfectly crispy when ...
Ingredients. Filling: 5 pounds McIntosh or Macoun apples. Grated zest of 1 orange. Grated zest of 1 lemon. 2 tablespoons freshly squeezed orange juice
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.”
Prep the Apples: The most time-consuming part of making Ina's recipe is layering the apple slices onto the tart pastry. Make even rows until the tart is completely covered. Make even rows until ...
Here are Garten's best holiday recipes, from corn bread and mac and cheese to turkey and potato gratin. Ina Garten is the queen of holiday hosting, and we think some of her recipes are worthy of a ...
Ina simmers the sauce for 15 minutes, then refrigerate it until it sets up a bit, which takes about two hours. Once it's fully cool, Ina adds raisins and pecans and put it all in a serving dish ...
Garten places the canned cranberry sauce into a pot and adds a few tablespoons of freshly squeezed orange juice, about a teaspoon of orange zest and half of a grated apple.
Garten's recipe said to cook the ribs in a 350-degree oven for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis-style. I ended up leaving them in for two hours to ensure the meat was ...