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Cranberry Sauce Meatballs

Ina Garten's Crab Strudel | Barefoot Contessa - Food Network | Ina Garten's Crab Strudel | Barefoot Contessa - Food Network #BarefootContessa #InaGarten #Appetizer Join group:... | By Food Network Fans | I always love to serve something delicious with cocktails. Something substantial but not so heavy that it makes you feel like you've eaten dinner already. So, I thought for the livermans, I'd make crab strudels. So, first thing I need is some chopped scallions. This has crab meat, scallions, a little curry powder, just delicious. Actually, chop up the whole scallions. Some people think you should only eat the light, green, and white parts but I'm not quite sure why they all have flavor. So, I need three scallions, little bit of in a pan to cook them. Just let that melt. Put the chopped scallions in, two cloves of garlic. Just mince them right up. I like to put the garlic in after the scallions have cooked so the garlic doesn't burn. In goes the garlic. That's too close chopped. Okay, teaspoon of curry powder. Want good curry powder but not so spicy that it overwhelms the crab meat. Okay, while that cooks, I'm going to get the crab meat ready. So, I have one pound of lump crab meat. Got it at the seafood chop. Just want to sort of pick through it and make sure there there are no shells. Every once in a while, you run into a shell. Nobody wants to bite into shell. So, don't try not to break it up too much but just feel around. Perfect. So, now I need chopped parsley but two teaspoons should do it. Strudels are really flexible. You can pretty much put whatever you think is appropriate in them. Any leftovers you have a chicken and curry leftover just wrap it in a little strudel bake it and you've got a nice appetizer Okay, parsley, little bit of lime juice, Just put it right in. Again, these are flavors that really enhance the crab meat that just make it taste wonderful without overwhelming the delicate flavor. Okay, that's good. Let's see how the scallions and garlic are done. It smells so good. And this is going to go right in. Scallions, garlic, and curry. Toss it all together. This is the filling. I'm going to wrap it in filo dough, brush it with lots of butter, and then bake it off with the liver mince. Okay, need a little bit of melted butter. And now for the final depth. Filo Dose Classic Greek pastry. It's very, very, very thin. You don't want to try and make it yourself. It comes in the freezer section of the grocery store and you defrost it in the refrigerator overnight. So, going to unroll this package. Thing about it is you want to keep it as moist as you possibly can. So, put it right here on the stone. And do four layers for each Strudel. So take one piece of file of dough and on the board. Brush it with butter. Like that and I actually use bread crumbs so that the layers don't stick together when you put them together. So, second layer, see how thin they are? They're amazing. More butter. Or breadcrumbs. These are great because you can make them in advance. In fact, you can make a lot of them and just freeze them. So, they're wonderful forgers and the fourth layer. And then just brush this. Okay, now I'm going to turn it on its edge. Turn it like this. Take the crab meat filling. Run it. Nice roll down the side. So it'll roll up at that one inch. Then take the end, roll it right around the crab meat, and roll it as tight as tightly as you can. Just like that. Just keep rolling and each of these layers is going to make it really nice and flaky when you slice it and bake it. Okay, so that's one. I'm going to brush the top with butter so it gets nice and brown when I bake it and then I'm going to bake it at Barbara's house okay the next one I'm just slicing these into like one and a half inch slices on a diagonal. I'm going to bake them in a roll and then after they come out of the oven, I'm just going to slice them all the way through. I'm going to get to barbers. I'm going to bake them 400 degrees for 15 to 20 minutes and they're going to be crisp on the outside and delicious on the inside. Crab straws are ready to go into the oven at Barbara's. 400 degrees for 15 to 20 minutes and they're going to be so good. Crab Strudels, anyone? I love giving a party where you do the work. What's in this besides crab? Strudel.

285K views · 1.1K reactions | Spinach and artichoke crostini✨ Topping:▪️2 Tbsp Butter▪️14 oz. Can Artichoke Hearts, drained and roughly chopped▪️3 Garlic Cloves, finely chopped▪️5 oz. Fresh Spinach, roughly chopped▪️1/4 tsp Kosher Salt▪️1/4 tsp Pepper▪️4 oz. Light Cream Cheese, softened▪️1/3 Cup Shredded Mozzarella▪️3 Tbsp Grated Parmesan▪️3 Tbsp Mayonnaise▪️ Crostini:▪️6 Tbsp Olive Oil▪️1 French Baguette, sliced in 1/2-inch wide rounds▪️1/4 Cup Grated Parmesan Cheese▪️Fresh Chopped Parsley, for serving▪️ 🌱Vegan Modification: Sub in plant based butter for butter, nutritional yeast for parmesan, and plant based cheese for mozzarella. 1️⃣ Preheat the oven to 425F. 2️⃣ In a large pan preheated over medium heat, melt the butter and add the artichokes. Cook while stirring for 2-3 mins, then add the garlic and cook for 2-3 more mins until garlic is fragrant and artichokes are tender. Add the spinach, salt, and pepper, and cook while stirring for 2-3 mins until the spinach is bright green and tender. 3️⃣ Transfer the veggies into a bowl and add the softened cream cheese, shredded mozzarella, grated parmesan, and mayonnaise. Mix until all ingredients are evenly distributed. 4️⃣ Coat the bottom of two quarter baking sheets (~9x13”) with 3 Tbsp olive oil each. Working with one baguette round at a time, spread a layer of the spinach artichoke mixture on top and place on the prepared sheet pan. Rub the underside of the bread in the oil to ensure it is nicely coated. 5️⃣ Sprinkle parmesan cheese on the crostini and bake 12-15 mins until the bottoms are golden brown and crispy and the cheese is melted. Option to broil each of the sheet pans on the top rack for 1 to 2 mins at the end for a golden brown crust. 6️⃣ Serve with fresh chopped parsley sprinkled on top and enjoy! ⏲15 minute prep time + 25 minute cook time Recipe makes ~32 crostini Subscribe to my newsletter via the link in my bio for all recipes delivered to your inbox weekly (with printable PDFs) 😘 | Maxi's Kitchen

11K views · 407 reactions | Ina Garten's Tomatoes Roasted with Pesto | Barefoot Contessa - Food Network | Ina Garten's Tomatoes Roasted with Pesto | Barefoot Contessa - Food Network #BarefootContessa #InaGarten #RoastedTomatoes Join group:... | By Food Network Fans | Roast tomatoes with pesto and parmesan is happily one of those dishes you can make all year round. There's something about roasting tomatoes that really brings out the flavor. I'm going to show you how to do it. So I'm starting with the small round tomatoes that I have in the garden and I'm just slicing them a half an inch thick. I'm just going to put them on a sheet pan. You don't want to put paper underneath it. You just want to do it directly on the sheet pan because you want them to brown nicely. The one thing you want to make sure is that this dish that it goes with is kind of quiet because these are really flavorful. So, just line them up on a sheet pan. I can't believe how easy this is. Drizzle of olive oil always gives them lots of flavor. That looks good already. And then, I'm going to put oregano on it. I usually use dried oregano. I don't love fresh oregano. I think it's really too strong and what I do is I put it between my hands and just rub it and it really brings out whatever oils are in the dried herbs and just sprinkle it right on top. So, this has basil and oregano on it because of the pesto. Lots of salt and pepper. Pepper and this going to go into the oven 425 degrees for about 10 minutes so they just start roasting and then when they come out after 10 minutes I'm just going to slather them with pesto and parmesan and make the pesto next So I've got a/ 4 cup of walnuts, quarter of a cup of pinolis, and lots of garlic. So three tablespoons of garlic. That's about nine cloves. Okay, just going to give it a quick whirl. Next, lots of basil. So, I need five cups of fresh basil leaves. Okay, now I need a teaspoon of salt, 1 teaspoon of pepper, and just give it a blitz. Then I'm going to put in lots of olive oil. Already smelling like pesto. Okay, next is one and 1half cups of olive oil. This what makes it into a sauce which is really what pesto is. I use good California olive oil. I think it's got a nice fruity flavor. Sometimes olive oil can be kind of turpentini or little bitter. I I don't like that flavor in olive oil. So, just pour it in slowly. The way you would make mayonnaise so it gets absorbed into the sauce. And the last thing is lots of Parmesan cheese. So, I'm going to put in about a cup of Parmesan cheese. It's actually ground. I think it's a better way to measure it, grinding it rather than grating it. Just give it a last whirl and it's done and I think the tomatoes are ready too. Take each one. Just put a little dab of pesto on each tomato. Doesn't that look fantastic? And then I'm going to put parmesan cheese on top. Got a half a cup of parmesan cheese. Just sprinkle on top. It's going to get all bubbly and delicious. It's going to be fantastic. Okay, into the oven. Keeping it four twenty-five for another seven to 10 minutes and then going to be kind of brown and bubbly and so delicious. Okay, a little bit of salt. Give it lots of flavor and that's tomatoes with pesto and parmesan. How good is that look? It's very Italian, very delicious, great as a side dish. It's great for warm, room temperature. I can't wait to taste it. It's so good.

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