On one of her 30 Minute Meal episodes, she cooked a Mongolian BBQ with some kind of fruit dessert. I have looked and looked online for the recipe and can't find it anywhere! Does anyone have it or know where to find it? It looks so awesome and easy!Rachel Ray recipe..??
Couldn't find anything Mongolian, but did find an episode where she did a Japanese BBQ that included a fruit dessert of sorts.
http://www.foodnetwork.com/food/recipes/鈥?/a>Rachel Ray recipe..??
Did you try the Food Channel website, they always post the recepies from each episode
I don't know if this is exactly what your looking for, but Ive checked for the last 1/2 hour and it is all I could come up with
Moroccan Rub Lamb Chops Recipe courtesy Rachael Ray
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 12 minutes
Yield: 6 servings
6 loin lamb chops
1 tablespoon extra-virgin olive oil
1 tablespoon ground cumin, a palm full
2 teaspoons ground turmeric, eyeball it
1 teaspoon sweet paprika, 1/3 palm full
1 teaspoon coriander seeds
1 teaspoon garlic salt
1/2 teaspoon hot red pepper flakes
1 lemon, wedged
Preheat grill pan to high. Brush chops with a little olive oil. Combine dry spice blend in a small container, cover and shake to combine. Rub spice blend into the chops on both sides. Grill chops 7 to 8 minutes, turning once, for medium rare, 10 to 12 minutes for medium to medium well. Serve with wedges of lemon.
I didn't see that episode, and I checked all my Rachel Ray cookbooks, and it wasn't there either.
I am attaching link for a copycat recipe of P.F. Chang's Mongolian Beef.
Do you know what date that showed aired...if so, post it or email me and I'll try and look for you.
Thursday, December 24, 2009
What is your favorite Rachel ray recipe?
I appreciate Rachel Ray, unlike the previous answer. As a working woman with a husband and 2 children who cooks dinner for them everynight, I really like her speedy recipes. I like Sandra Lee's semi-homemade too, quick and tasty.
Favorite recipe by Rachel Ray - ravioli vegetable ';lasagne';. She might have called it not-sagne, because you use ravioli in place of the lasagne noodles.What is your favorite Rachel ray recipe?
Sorry, but she is absolutely horrible. She is one of those celebrity chef only because of her personality; her recipes and cooking are horrendous.What is your favorite Rachel ray recipe?
chicken cacciatore ravioli stew....I like a lot of her stews %26amp; ';Stoups'; as she calls them...
Rachael's ';You won't be single for long'; vodka sauce. It's easy and has a very finished flavor.
I dont like her either and her recipes are trashy.
This is my favorite. I have made it 2 times already
Buffalo Chicken Chili
http://www.rachaelrayshow.com/?q=recipes鈥?/a>
I love her chicken parm and her swiss mushroom burgers. As she would say -- Yummo!
Hey! I just read some responses! Why is everyone hatin' on Rachel Ray? She is making the big bucks for a reason... Whats wrong with her food?? I haven't eaten one of her recipes that were not tasty. So she is a little annoying...oh well.
noone i hate her
Her Florentine Turkey Meatballs!!! sooo good.
She may not be a real chef but she is a great cooks %26amp; helps working Wives!
Anything, because her recipes are super easy and most importenely, FAST!!
Favorite recipe by Rachel Ray - ravioli vegetable ';lasagne';. She might have called it not-sagne, because you use ravioli in place of the lasagne noodles.What is your favorite Rachel ray recipe?
Sorry, but she is absolutely horrible. She is one of those celebrity chef only because of her personality; her recipes and cooking are horrendous.What is your favorite Rachel ray recipe?
chicken cacciatore ravioli stew....I like a lot of her stews %26amp; ';Stoups'; as she calls them...
Rachael's ';You won't be single for long'; vodka sauce. It's easy and has a very finished flavor.
I dont like her either and her recipes are trashy.
This is my favorite. I have made it 2 times already
Buffalo Chicken Chili
http://www.rachaelrayshow.com/?q=recipes鈥?/a>
I love her chicken parm and her swiss mushroom burgers. As she would say -- Yummo!
Hey! I just read some responses! Why is everyone hatin' on Rachel Ray? She is making the big bucks for a reason... Whats wrong with her food?? I haven't eaten one of her recipes that were not tasty. So she is a little annoying...oh well.
noone i hate her
Her Florentine Turkey Meatballs!!! sooo good.
She may not be a real chef but she is a great cooks %26amp; helps working Wives!
Anything, because her recipes are super easy and most importenely, FAST!!
Rachel ray has a 30 minute meal with tuna steaks and a no bake saled i need the recipe.?
i saw the recipe on foodnetwork.com if u're lucky u might have a demo to go along withRachel ray has a 30 minute meal with tuna steaks and a no bake saled i need the recipe.?
Is this it?
Fishy Mixed Grill: Swordfish Kabobs with Garlic and Lemon, Tuna Steaks with Orange and Rosemary Recipe courtesy Rachael Ray
Recipe Summary
Difficulty: Easy
Prep Time: 13 minutes
Cook Time: 7 minutes
Yield: 4 servings
User Rating:
2 pounds swordfish steak, trimmed of skin
2 lemons
8 large cloves garlic, cracked away from skin
Coarse salt
A generous handful flat-leaf parsley, about 1/4 cup of leaves
Coarse black pepper
1/2 cup extra-virgin olive oil, divided
2 pounds tuna steak
2 oranges
6 sprigs rosemary, stripped and finely chopped
3 tablespoons aged balsamic vinegar, eyeball it
4 scallions, chopped
Panzanella with the Works, recipe follows
Preheat grill pan or outdoor grill to medium high heat.
Cube swordfish into generous bite-size chunks. Zest 2 lemons and pile zest on cutting board. Add 4 cloves garlic to zest and chop garlic. Add about a teaspoon of coarse salt to garlic and lemon and combine with flat part of the knife. Chop parsley and mix into garlic and salt. Add a generous amount of coarse black pepper to the pile and mix together with your finger tips. Coat the swordfish in a few tablespoons evoo 鈥?enough to coat it evenly, just eyeball it. Slather the lemon zest and garlic mixture all over the fish. The evoo will make it stick. Pile the cubes onto metal skewers, it should fill 2 (12-inch) skewers. Set the fish aside for 10 to 15 minutes. Cut up 1 of the zested lemons into wedges and reserve.
Cut tuna steak into 6 small portions. Combine the zest of 2 oranges with the remaining 4 cloves garlic and chop. Add chopped rosemary to garlic and orange zest and combine with flat of knife. Add about 1/2 teaspoon coarse salt and about 1 teaspoon coarse black pepper to the mix. Place a few tablespoons balsamic vinegar and 1/4 cup evoo into a shallow dish. Add the orange-rosemary mixture and mix together. Add the fish and coat evenly in dressing and let stand 10 to 15 minutes. Peel oranges and slice into disks.
Throw together a salad, such as Panzanella with The Works, below, then go back to the fish.
When you are ready to eat, grill swordfish skewers 3 minutes on each side, 6 minute total. Slide from skewers and squeeze lemon juice over the fish. Cook tuna steaks 2 to 3 minutes on each side for pink, medium-rare fish, 4 minutes on each side for fully cooked fish. Serve tuna with sliced oranges alongside and scatter scallions over both. Each person should end up with 4 or 5 cubes of swordfish and 1 small tuna steak. Serve with salad.
Panzanella with The Works:
5 cups cubed day-old crusty bread*
4 Roma or plum tomatoes, cubed
1 small red onion, chopped
1 Cubanelle pepper or green bell pepper, seeded and chopped
1/2 cup pepperoncini or hot cherry peppers, chopped
2 roasted red peppers, drained, chopped
1 cup pitted olives, kalamata or Sicilian green or a combination
1 tin flat fillets of anchovies, drained and chopped
1 cup basil leaves, torn
1 lemon, juiced
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil, eyeball it
Splash of liquid from bottled pepperoncini or hot cherry peppers
Coarse salt and black pepper
Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste.
Yield: 6 servingsRachel ray has a 30 minute meal with tuna steaks and a no bake saled i need the recipe.?
its not rachel rays but heres a good recipe too
4 tuna or salmon steaks
1/4 c. olive oil
2 tsp. basil
3 tbsp. white vinegar
2 tsp. oregano
1 tsp. garlic, minced
2 tsp. salt, pepper, and thyme
Combine olive oil, basil, vinegar, oregano, garlic, salt, pepper, and thyme. Marinate 4 steaks 30 minutes; grill and baste 5 minutes or until steaks flake easily.
go to food net work go through all her shows u will find it there.
Is this it?
Fishy Mixed Grill: Swordfish Kabobs with Garlic and Lemon, Tuna Steaks with Orange and Rosemary Recipe courtesy Rachael Ray
Recipe Summary
Difficulty: Easy
Prep Time: 13 minutes
Cook Time: 7 minutes
Yield: 4 servings
User Rating:
2 pounds swordfish steak, trimmed of skin
2 lemons
8 large cloves garlic, cracked away from skin
Coarse salt
A generous handful flat-leaf parsley, about 1/4 cup of leaves
Coarse black pepper
1/2 cup extra-virgin olive oil, divided
2 pounds tuna steak
2 oranges
6 sprigs rosemary, stripped and finely chopped
3 tablespoons aged balsamic vinegar, eyeball it
4 scallions, chopped
Panzanella with the Works, recipe follows
Preheat grill pan or outdoor grill to medium high heat.
Cube swordfish into generous bite-size chunks. Zest 2 lemons and pile zest on cutting board. Add 4 cloves garlic to zest and chop garlic. Add about a teaspoon of coarse salt to garlic and lemon and combine with flat part of the knife. Chop parsley and mix into garlic and salt. Add a generous amount of coarse black pepper to the pile and mix together with your finger tips. Coat the swordfish in a few tablespoons evoo 鈥?enough to coat it evenly, just eyeball it. Slather the lemon zest and garlic mixture all over the fish. The evoo will make it stick. Pile the cubes onto metal skewers, it should fill 2 (12-inch) skewers. Set the fish aside for 10 to 15 minutes. Cut up 1 of the zested lemons into wedges and reserve.
Cut tuna steak into 6 small portions. Combine the zest of 2 oranges with the remaining 4 cloves garlic and chop. Add chopped rosemary to garlic and orange zest and combine with flat of knife. Add about 1/2 teaspoon coarse salt and about 1 teaspoon coarse black pepper to the mix. Place a few tablespoons balsamic vinegar and 1/4 cup evoo into a shallow dish. Add the orange-rosemary mixture and mix together. Add the fish and coat evenly in dressing and let stand 10 to 15 minutes. Peel oranges and slice into disks.
Throw together a salad, such as Panzanella with The Works, below, then go back to the fish.
When you are ready to eat, grill swordfish skewers 3 minutes on each side, 6 minute total. Slide from skewers and squeeze lemon juice over the fish. Cook tuna steaks 2 to 3 minutes on each side for pink, medium-rare fish, 4 minutes on each side for fully cooked fish. Serve tuna with sliced oranges alongside and scatter scallions over both. Each person should end up with 4 or 5 cubes of swordfish and 1 small tuna steak. Serve with salad.
Panzanella with The Works:
5 cups cubed day-old crusty bread*
4 Roma or plum tomatoes, cubed
1 small red onion, chopped
1 Cubanelle pepper or green bell pepper, seeded and chopped
1/2 cup pepperoncini or hot cherry peppers, chopped
2 roasted red peppers, drained, chopped
1 cup pitted olives, kalamata or Sicilian green or a combination
1 tin flat fillets of anchovies, drained and chopped
1 cup basil leaves, torn
1 lemon, juiced
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil, eyeball it
Splash of liquid from bottled pepperoncini or hot cherry peppers
Coarse salt and black pepper
Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste.
Yield: 6 servingsRachel ray has a 30 minute meal with tuna steaks and a no bake saled i need the recipe.?
its not rachel rays but heres a good recipe too
4 tuna or salmon steaks
1/4 c. olive oil
2 tsp. basil
3 tbsp. white vinegar
2 tsp. oregano
1 tsp. garlic, minced
2 tsp. salt, pepper, and thyme
Combine olive oil, basil, vinegar, oregano, garlic, salt, pepper, and thyme. Marinate 4 steaks 30 minutes; grill and baste 5 minutes or until steaks flake easily.
go to food net work go through all her shows u will find it there.
Rachel Rays Recipes ?
how many of yall have her book? is it hard to follow the directions because i find it tricky. any of yall want to share your thoughts about RR cook book. i find it tricky to doRachel Rays Recipes ?
I stick with ';Cooks Illustrated'; magazine and all of their cookbooks and TV show on PBS Test Kitchen. I find cooking shows boring unless I am learning a technique, how to use equipment, such as knives and all the tools. I need to know exactly how to prepare a recipe, what size baking pan? Also it is good to get out of the rut of cooking the same old thing. I want to learn things like how to peel and store ginger. I like to watch the great chefs of the world cook, even though I am not going to attempt their style. Learning the phrases ';mirepoix'; (I love that word)a combination of celery,onions and carrots. It's all fun to me.Rachel Rays Recipes ?
I don't find many recipes too tricky. Direct me to the particular problem and/or technique and I'll see if I can explain it. You just have to understand what the finished product is, what it looks and taste like, as well as it's texture. If you're venturing into the unknown and trying something simply because it looks or sounds good, then you're in for a long day in the kitchen.
I had the 365 no repeats book, and the ';original'; recipes are pretty easy to follow, but the following recipes that use lots of substitutes from the original recipes are a bit tricky.
i have her comfort food one. it has a key in the front explaining how she measures ingrediants. i don't get why she just can't say a teaspoon of salt instead of half a pinch of salt.
Always read any recipe through at least once and ponder how it will work for you.
I generally don't use recipes for anything other than ideas.
No she cooks the way I do. A handfull here, a palm full here etc....home theater
I stick with ';Cooks Illustrated'; magazine and all of their cookbooks and TV show on PBS Test Kitchen. I find cooking shows boring unless I am learning a technique, how to use equipment, such as knives and all the tools. I need to know exactly how to prepare a recipe, what size baking pan? Also it is good to get out of the rut of cooking the same old thing. I want to learn things like how to peel and store ginger. I like to watch the great chefs of the world cook, even though I am not going to attempt their style. Learning the phrases ';mirepoix'; (I love that word)a combination of celery,onions and carrots. It's all fun to me.Rachel Rays Recipes ?
I don't find many recipes too tricky. Direct me to the particular problem and/or technique and I'll see if I can explain it. You just have to understand what the finished product is, what it looks and taste like, as well as it's texture. If you're venturing into the unknown and trying something simply because it looks or sounds good, then you're in for a long day in the kitchen.
I had the 365 no repeats book, and the ';original'; recipes are pretty easy to follow, but the following recipes that use lots of substitutes from the original recipes are a bit tricky.
i have her comfort food one. it has a key in the front explaining how she measures ingrediants. i don't get why she just can't say a teaspoon of salt instead of half a pinch of salt.
Always read any recipe through at least once and ponder how it will work for you.
I generally don't use recipes for anything other than ideas.
No she cooks the way I do. A handfull here, a palm full here etc....
Rachel Ray recipe?
I saw a recipe that looked good on her show while I was on a treadmill at the gym and now I can't find it.
It had chicken with lemons and big olives with a lemon sauce on it. Anyone have it or know where I can find it?Rachel Ray recipe?
Here it is! Just search her TV show site for recipes... then scroll through and there it is!
http://www.rachaelrayshow.com/food/recip鈥?/a>Rachel Ray recipe?
go to her website
Wish I could help but this is a new one to me. I suggest going to food networks website and searching for it under any name you can imagine. Good luck.
Hello, I think this is the one you mean =)
Roast Citrus Chicken With Lemon-Thyme Gravy, Smashed Potatoes %26amp; Green Beans
Ingredients
4 legs and 2 whole chicken breasts, cut in half
4 cloves garlic, smashed
10 fresh bay leaves
2 lemons, sliced, plus the juice of half, divided
1 cup green Cerignola or Sicilian olives
1 large onion, chopped
Extra-virgin olive oil (EVOO), for drizzling
4 large Idaho potatoes (about 1 1/2 pounds), peeled and cut into about 1-inch cubes
1/2 cup part-skim or whole milk ricotta cheese
1/4 cup (about a handful) grated Parmigiano-Reggiano cheese
1/4 (about a handful) Italian parsley, chopped
2 pounds green beans, stem ends removed
2 tablespoons butter
2 tablespoons flour
2 cups chicken stock
8 sprigs thyme, leaves removed
Juice of 2 lemons (a few tablespoons of juice)
Preparation
Preheat an oven to 450潞F.
To a roasting pan, add the chicken, garlic, bay leaves, lemon slices, olives and onion. Drizzle everything with EVOO, season with salt and pepper, and transfer to the oven. Roast, turning the chicken pieces occasionally, until they are golden brown and cooked through, about 30-35 minutes.
While the chicken is roasting, place the potatoes into a pot of cold water over medium-high heat. Bring the water to a bubble and cook the potatoes until tender, about 10 minutes depending on their size. Drain the potatoes and return them to their cooking pot to dry off and cool down slightly. Add a splash of chicken stock, the ricotta, grated Parmigiano and parsley to the potatoes and smash them. Place with the lid on the pot to keep them warm and reserve.
When the chicken is about halfway done, arrange the green beans on a cookie sheet. Drizzle them liberally with some EVOO and season with some salt and pepper. Place in the oven with the chicken and roast for about 15 minutes, until tender.
When the chicken is almost done, place a medium-size pot over medium heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk the chicken stock into the roux along with the thyme. Season the gravy with salt and freshly ground black pepper, and a splash of lemon juice.
It had chicken with lemons and big olives with a lemon sauce on it. Anyone have it or know where I can find it?Rachel Ray recipe?
Here it is! Just search her TV show site for recipes... then scroll through and there it is!
http://www.rachaelrayshow.com/food/recip鈥?/a>Rachel Ray recipe?
go to her website
Wish I could help but this is a new one to me. I suggest going to food networks website and searching for it under any name you can imagine. Good luck.
Hello, I think this is the one you mean =)
Roast Citrus Chicken With Lemon-Thyme Gravy, Smashed Potatoes %26amp; Green Beans
Ingredients
4 legs and 2 whole chicken breasts, cut in half
4 cloves garlic, smashed
10 fresh bay leaves
2 lemons, sliced, plus the juice of half, divided
1 cup green Cerignola or Sicilian olives
1 large onion, chopped
Extra-virgin olive oil (EVOO), for drizzling
4 large Idaho potatoes (about 1 1/2 pounds), peeled and cut into about 1-inch cubes
1/2 cup part-skim or whole milk ricotta cheese
1/4 cup (about a handful) grated Parmigiano-Reggiano cheese
1/4 (about a handful) Italian parsley, chopped
2 pounds green beans, stem ends removed
2 tablespoons butter
2 tablespoons flour
2 cups chicken stock
8 sprigs thyme, leaves removed
Juice of 2 lemons (a few tablespoons of juice)
Preparation
Preheat an oven to 450潞F.
To a roasting pan, add the chicken, garlic, bay leaves, lemon slices, olives and onion. Drizzle everything with EVOO, season with salt and pepper, and transfer to the oven. Roast, turning the chicken pieces occasionally, until they are golden brown and cooked through, about 30-35 minutes.
While the chicken is roasting, place the potatoes into a pot of cold water over medium-high heat. Bring the water to a bubble and cook the potatoes until tender, about 10 minutes depending on their size. Drain the potatoes and return them to their cooking pot to dry off and cool down slightly. Add a splash of chicken stock, the ricotta, grated Parmigiano and parsley to the potatoes and smash them. Place with the lid on the pot to keep them warm and reserve.
When the chicken is about halfway done, arrange the green beans on a cookie sheet. Drizzle them liberally with some EVOO and season with some salt and pepper. Place in the oven with the chicken and roast for about 15 minutes, until tender.
When the chicken is almost done, place a medium-size pot over medium heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk the chicken stock into the roux along with the thyme. Season the gravy with salt and freshly ground black pepper, and a splash of lemon juice.
Looking for Rachel Ray Recipe on her meatball wraped cheese things?
I watched a episode and I liked her recipe and I can't find it anywhere does anyone know where it is so I can print it out or somethingLooking for Rachel Ray Recipe on her meatball wraped cheese things?
this one sounds good...i dont think this the recipe but i think it sounds really good (its from her website)...
Gorgonzola-Filled Meatballs with Bay and Onion Creamy Tomato Gravy
1 1/2 pounds ground veal
1 pound ground beef
Salt and pepper
2 cloves garlic, grated or minced
1 large egg, plus 1 egg yolk
2 handfuls grated Parmigiano Reggiano cheese
2 handfuls plain breadcrumbs
3 tablespoons sage leaves, sliced or finely chopped
3 tablespoons extra virgin olive oil (EVOO), divided
8 ounces Gorgonzola cheese
1 tablespoon butter
2 fresh bay leaves
1 onion, finely chopped
1 cup chicken stock
1 can crushed tomatoes (15 ounces)
1/2 cup cream
PreparationPre-heat the oven to 400°F.
Place the meat in a mixing bowl and season with salt and pepper. Add in the garlic, egg and egg yolk, Parmigiano Reggiano cheese, breadcrumbs and sage. Mix together with the meat and roll into eight large balls and arrange in a baking dish. Coat the balls with 2 tablespoons EVOO. Using the end of a wooden spoon, make an indentation half way into each ball and fill each cavity with some Gorgonzola cheese. Bake until golden and cooked through, 15-20 minutes.
Heat the remaining 1 tablespoon EVOO and butter in a saucepot over medium heat. Add the bay leaves and onions and season with salt and pepper. Add the chicken stock and tomatoes and heat through, stir in the cream, reduce the heat to medium-low and simmer to thicken slightly, 8-10 minutes.
Ladle the sauce into shallow bowls and top with big stuffed meatballs and Garlic Mashed Potatoes with Spinach alongside, if desired.
If this isnt the recipe that you are looking for def. check her website...it has pretty much all of her recipes from her show and some from her cookbooks (and you can search to find the recipe that you are looking for!)
hope this helps! =)
this one sounds good...i dont think this the recipe but i think it sounds really good (its from her website)...
Gorgonzola-Filled Meatballs with Bay and Onion Creamy Tomato Gravy
1 1/2 pounds ground veal
1 pound ground beef
Salt and pepper
2 cloves garlic, grated or minced
1 large egg, plus 1 egg yolk
2 handfuls grated Parmigiano Reggiano cheese
2 handfuls plain breadcrumbs
3 tablespoons sage leaves, sliced or finely chopped
3 tablespoons extra virgin olive oil (EVOO), divided
8 ounces Gorgonzola cheese
1 tablespoon butter
2 fresh bay leaves
1 onion, finely chopped
1 cup chicken stock
1 can crushed tomatoes (15 ounces)
1/2 cup cream
PreparationPre-heat the oven to 400°F.
Place the meat in a mixing bowl and season with salt and pepper. Add in the garlic, egg and egg yolk, Parmigiano Reggiano cheese, breadcrumbs and sage. Mix together with the meat and roll into eight large balls and arrange in a baking dish. Coat the balls with 2 tablespoons EVOO. Using the end of a wooden spoon, make an indentation half way into each ball and fill each cavity with some Gorgonzola cheese. Bake until golden and cooked through, 15-20 minutes.
Heat the remaining 1 tablespoon EVOO and butter in a saucepot over medium heat. Add the bay leaves and onions and season with salt and pepper. Add the chicken stock and tomatoes and heat through, stir in the cream, reduce the heat to medium-low and simmer to thicken slightly, 8-10 minutes.
Ladle the sauce into shallow bowls and top with big stuffed meatballs and Garlic Mashed Potatoes with Spinach alongside, if desired.
If this isnt the recipe that you are looking for def. check her website...it has pretty much all of her recipes from her show and some from her cookbooks (and you can search to find the recipe that you are looking for!)
hope this helps! =)
What is your favorite Rachel Ray recipe?
I gotta say, she is getting annoying, I can't really watch her show anymore, but her recipes are always good. I would love to hear your favorite Rachel Ray recipe!!!What is your favorite Rachel Ray recipe?
i have her first cookbook and the only recipe i use on a regular basis is one for mini meatball soup. it's delicious.
you're right, she is getting a bit annoying. to much air play.What is your favorite Rachel Ray recipe?
Her cooking sucks penis. Report Abuse
I liked the Bacon Bacon Burger... oh man was that good.. but really fatty. You could eat one of those like once every year :P Also the Breakfast Pizza Omlette YUMM.. Yeah she is getting really annoying.. she talks about herself WAY too much.. so I just watch the last 15 minutes of her show so I can see the cooking part.
her chicken fingers one they are so good..i love most of her recipes they are quick and easy to make
Roasted Ratatouille Pasta
This past weekend I made her egg and bacon biscuits for breakfast. They were very yummy.
none she is not a real cook she is so fake
i have her first cookbook and the only recipe i use on a regular basis is one for mini meatball soup. it's delicious.
you're right, she is getting a bit annoying. to much air play.What is your favorite Rachel Ray recipe?
Her cooking sucks penis. Report Abuse
I liked the Bacon Bacon Burger... oh man was that good.. but really fatty. You could eat one of those like once every year :P Also the Breakfast Pizza Omlette YUMM.. Yeah she is getting really annoying.. she talks about herself WAY too much.. so I just watch the last 15 minutes of her show so I can see the cooking part.
her chicken fingers one they are so good..i love most of her recipes they are quick and easy to make
Roasted Ratatouille Pasta
This past weekend I made her egg and bacon biscuits for breakfast. They were very yummy.
none she is not a real cook she is so fake
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