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
Is Rachel Ray sitting on her best recipe?
What? You think she has a recipe for fat butt?Is Rachel Ray sitting on her best recipe?
Many Blogs out there beating her up about the huge what she sits on, her mannish hands and pancake t***ies. She is too annoying to watch any more.
Many Blogs out there beating her up about the huge what she sits on, her mannish hands and pancake t***ies. She is too annoying to watch any more.
Does anyone have the Recipe to what Rachel Ray Made On Thursdays Show?
It was a pasta dish with lots of cheese.Does anyone have the Recipe to what Rachel Ray Made On Thursdays Show?
She puts all her recipes on her show website - I haven't seen the episode yet, still on Tivo so hope this helps!
http://www.rachaelrayshow.com/Does anyone have the Recipe to what Rachel Ray Made On Thursdays Show?
Manchego Cheesy Rice
Recipe courtesy Rachael Ray
Show: 30 Minute MealsEpisode: Pork Chop Chop Chop
* RECIPE
* COMMENTS %26amp; REVIEWS(12)
*
Cook Time
20 min
*
Level
Easy
*
Yield
4 servings
Close
Times:
Prep
5 min
Inactive Prep
--
Cook
20 min
Total:
25 min
Recipe Tools:
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Ingredients
* 2 tablespoons butter
* 1 1/2 cups white rice
* 3 cups chicken stock
* Handful flat-leaf parsley, finely chopped
* 1 cup grated Manchego cheese
* Salt and pepper
Directions
Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
Oh, gag!! why not try finding real recipes on http://www.recipezaar.com
Just go to the Rachel Ray website. She lists all her recipes from shows there.
She puts all her recipes on her show website - I haven't seen the episode yet, still on Tivo so hope this helps!
http://www.rachaelrayshow.com/Does anyone have the Recipe to what Rachel Ray Made On Thursdays Show?
Manchego Cheesy Rice
Recipe courtesy Rachael Ray
Show: 30 Minute MealsEpisode: Pork Chop Chop Chop
* RECIPE
* COMMENTS %26amp; REVIEWS(12)
*
Cook Time
20 min
*
Level
Easy
*
Yield
4 servings
Close
Times:
Prep
5 min
Inactive Prep
--
Cook
20 min
Total:
25 min
Recipe Tools:
* Print Recipe
* Get Card
* Save Recipe
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* CARD3x5 card
* CARD4x6 card
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Ingredients
* 2 tablespoons butter
* 1 1/2 cups white rice
* 3 cups chicken stock
* Handful flat-leaf parsley, finely chopped
* 1 cup grated Manchego cheese
* Salt and pepper
Directions
Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
Oh, gag!! why not try finding real recipes on http://www.recipezaar.com
Just go to the Rachel Ray website. She lists all her recipes from shows there.
I'm looking for recipe for day old bread soup by Rachel Ray?
the soup has tomatoes beans chicken broth and regiano parmasann cheeseI'm looking for recipe for day old bread soup by Rachel Ray?
Ribollita
Rachael Ray
From Every Day with Rachael Ray
November-December 2005
You'll know this soup is done when a wooden spoon inserted into the pot stands up straight. No kidding.
4 Servings
3 tablespoons extra-virgin olive oil (EVOO)
4 thick slices pancetta (not smoked) or bacon (smoked)
4 to 6 garlic cloves
1 medium to large onion
2 medium carrots
1 medium zucchini, thinly sliced into rounds
Salt and freshly ground pepper
1/2 cup dry red wine (a couple of glugs)
One 15-ounce can petite diced tomatoes
6 cups beef stock (such as Kitchen Basics brand, available in boxes)
4 cups chopped or torn stale bread (about 1/2 pound)
Two 15-ounce cans small white beans (smaller than cannellini beans), such as Goya brand
4 cups chopped kale or chard
1/2 cup grated Parmigiano-Reggiano cheese
10 leaves fresh basil, torn
1. Heat a soup pot over medium-high heat. Add the EVOO (3 turns of the pan), then add the pancetta and cook for 4 minutes. Add the garlic, three-quarters of the chopped onion, the carrots and zucchini and season with salt and pepper. Cook the veggies for 7 to 8 minutes, then add the wine to deglaze the pot. Stir in the tomatoes and stock and bring up the heat. When the soup boils, reduce it to a simmer and stir in the bread and beans. Pile the greens into the pot and wilt them into the soup.
2. Simmer the ribollita for 5 to 10 minutes, stirring the soup as it simmers, until it thickens to a dense stewlike consistency. Turn off the heat, adjust the seasonings and ladle into shallow bowls. Top each bowl with some of the grated Parmigiano-Reggiano cheese, an additional drizzle of EVOO, a spoonful of the reserved raw onion and some basil. Pass around the remaining cheese at the table.I'm looking for recipe for day old bread soup by Rachel Ray?
go to foodnetwork.com.home theater
Ribollita
Rachael Ray
From Every Day with Rachael Ray
November-December 2005
You'll know this soup is done when a wooden spoon inserted into the pot stands up straight. No kidding.
4 Servings
3 tablespoons extra-virgin olive oil (EVOO)
4 thick slices pancetta (not smoked) or bacon (smoked)
4 to 6 garlic cloves
1 medium to large onion
2 medium carrots
1 medium zucchini, thinly sliced into rounds
Salt and freshly ground pepper
1/2 cup dry red wine (a couple of glugs)
One 15-ounce can petite diced tomatoes
6 cups beef stock (such as Kitchen Basics brand, available in boxes)
4 cups chopped or torn stale bread (about 1/2 pound)
Two 15-ounce cans small white beans (smaller than cannellini beans), such as Goya brand
4 cups chopped kale or chard
1/2 cup grated Parmigiano-Reggiano cheese
10 leaves fresh basil, torn
1. Heat a soup pot over medium-high heat. Add the EVOO (3 turns of the pan), then add the pancetta and cook for 4 minutes. Add the garlic, three-quarters of the chopped onion, the carrots and zucchini and season with salt and pepper. Cook the veggies for 7 to 8 minutes, then add the wine to deglaze the pot. Stir in the tomatoes and stock and bring up the heat. When the soup boils, reduce it to a simmer and stir in the bread and beans. Pile the greens into the pot and wilt them into the soup.
2. Simmer the ribollita for 5 to 10 minutes, stirring the soup as it simmers, until it thickens to a dense stewlike consistency. Turn off the heat, adjust the seasonings and ladle into shallow bowls. Top each bowl with some of the grated Parmigiano-Reggiano cheese, an additional drizzle of EVOO, a spoonful of the reserved raw onion and some basil. Pass around the remaining cheese at the table.I'm looking for recipe for day old bread soup by Rachel Ray?
go to foodnetwork.com.
Can someone help me with this Rachel Ray oatmeal cookie recipe??? I need help with the directions! HELP!?
http://www.rachaelray.com/recipe.php?rec鈥?/a>
CLICK THE LINK AND READ THE RECIPE ITS VERY SHORT!
I am just confused about this recipe. The ingredient list does not call for flour but then in the directions say '; Add COMBINED FLOUR, baking soda, salt and cinnamon - mix well. '; I AM SOOO CONFUSED!! Does this mean add the same amount of flour as the rest of the stuff or is that jUst a term cooks use. HELP!!Can someone help me with this Rachel Ray oatmeal cookie recipe??? I need help with the directions! HELP!?
it should have given you an amount of flour and it didn't so I wouldn't know what to tell you. I am assuming that you meant the oatmeal choco chip cookies...had to search for it.Can someone help me with this Rachel Ray oatmeal cookie recipe??? I need help with the directions! HELP!?
IShe uses the Quaker Oat recipe and then just changes it up a bit.
Quaker Oats Oatmeal Cookies
ngredients
1 cup (2 sticks) salted butter, softened
1 cup firmly packed brown sugar
陆 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1陆 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
陆 teaspoon salt (optional)
3 cups of Quaker Oats (Quick)
1 cup raisins (optional)
Directions
';Preheat oven to 350掳 F. Beat together butter and sugars until creamy. Add eggs and vanilla extract; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Slowly stir in oats. Drop by rounded tablespoon onto an ungreased cookie sheets. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on sheet, remove to wire rack.
BAR COOKIES: Bake 30 to 35 minutes on ungreased 13 x 9-inch metal pan.
[HIGH ALTITUDE: Increase flour to 1录 cups.
Oatmeal Chocolate-Chip Cookies
Yields 18 large cookies
1 1/2 cups FLOUR
1/2 teaspoon SALT
1/2 teaspoon BAKING POWDER
8 ounces (2 sticks) UNSALTED BUTTER, softened
1 cup LIGHT BROWN SUGAR, packed
1 cup GRANULATED SUGAR
2 large EGGS
3 cups OATS
1 1/2 cups CHOCOLATE CHIPS
1. Preaheat oven to 350 degrees, and line two large cookie sheets with parchment paper.
2. Whisk flour, salt and baking powder together in a medium bowl.
3. In a separate bowl, by hand or by mixer, beat butter until creamy. Add sugars and beat the mixture until fluffy, about 3 minutes. Beat in eggs one at a time.
4. Stir dry ingredients into butter-sugar mixture with a wooden spoon or a large rubber spatula. Stir in oats and chocolate chips.
5. Place dough onto parchment-lined cookie sheets by large spoonfuls (about 2 tablespoons each), leaving at least 2 inches between.
6. Bake until cookie edges turn golden brown, 20 to 25 minutes. Slide cookies (on parchment) onto cooling rack. Let cool, and store in airtight container.
A tip from my mum: Place a piece of bread (any type) in with the cookies to prevent them from becoming stale. If they hang around long enough, that is!
CLICK THE LINK AND READ THE RECIPE ITS VERY SHORT!
I am just confused about this recipe. The ingredient list does not call for flour but then in the directions say '; Add COMBINED FLOUR, baking soda, salt and cinnamon - mix well. '; I AM SOOO CONFUSED!! Does this mean add the same amount of flour as the rest of the stuff or is that jUst a term cooks use. HELP!!Can someone help me with this Rachel Ray oatmeal cookie recipe??? I need help with the directions! HELP!?
it should have given you an amount of flour and it didn't so I wouldn't know what to tell you. I am assuming that you meant the oatmeal choco chip cookies...had to search for it.Can someone help me with this Rachel Ray oatmeal cookie recipe??? I need help with the directions! HELP!?
IShe uses the Quaker Oat recipe and then just changes it up a bit.
Quaker Oats Oatmeal Cookies
ngredients
1 cup (2 sticks) salted butter, softened
1 cup firmly packed brown sugar
陆 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1陆 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
陆 teaspoon salt (optional)
3 cups of Quaker Oats (Quick)
1 cup raisins (optional)
Directions
';Preheat oven to 350掳 F. Beat together butter and sugars until creamy. Add eggs and vanilla extract; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Slowly stir in oats. Drop by rounded tablespoon onto an ungreased cookie sheets. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on sheet, remove to wire rack.
BAR COOKIES: Bake 30 to 35 minutes on ungreased 13 x 9-inch metal pan.
[HIGH ALTITUDE: Increase flour to 1录 cups.
Oatmeal Chocolate-Chip Cookies
Yields 18 large cookies
1 1/2 cups FLOUR
1/2 teaspoon SALT
1/2 teaspoon BAKING POWDER
8 ounces (2 sticks) UNSALTED BUTTER, softened
1 cup LIGHT BROWN SUGAR, packed
1 cup GRANULATED SUGAR
2 large EGGS
3 cups OATS
1 1/2 cups CHOCOLATE CHIPS
1. Preaheat oven to 350 degrees, and line two large cookie sheets with parchment paper.
2. Whisk flour, salt and baking powder together in a medium bowl.
3. In a separate bowl, by hand or by mixer, beat butter until creamy. Add sugars and beat the mixture until fluffy, about 3 minutes. Beat in eggs one at a time.
4. Stir dry ingredients into butter-sugar mixture with a wooden spoon or a large rubber spatula. Stir in oats and chocolate chips.
5. Place dough onto parchment-lined cookie sheets by large spoonfuls (about 2 tablespoons each), leaving at least 2 inches between.
6. Bake until cookie edges turn golden brown, 20 to 25 minutes. Slide cookies (on parchment) onto cooling rack. Let cool, and store in airtight container.
A tip from my mum: Place a piece of bread (any type) in with the cookies to prevent them from becoming stale. If they hang around long enough, that is!
Since Rachel Ray is a terrorist, should I throw away her starlight cake recipe?
It think it's just veiled bigotry. People have become so uncomfortable with the middle east. It's pure ignorance.Since Rachel Ray is a terrorist, should I throw away her starlight cake recipe?
I think that whole ordeal was probably the stupidest thing i have ever heard. But i'm gonna go with you definitely throwing away the starlight cake recipe. It's most likely not going to be any good and she probably is going to have you mix in some spices that, when mixed together, will cause your lungs to collapse, heart stop, and you ceasing to exist.
Just trying to help buddy.Since Rachel Ray is a terrorist, should I throw away her starlight cake recipe?
The Arab keffiyeh has become a symbol of Jihadists...if it walks like a duck, then it's time to go duck hunting.
She should be more aware of the image that she is projecting.
She made herself fair game.
Wasn't that ridiculous! Although I didn't particularly care for the scarf to make that connection was a bit of a stretch.
That was the most idiotic thing I'd ever heard, but coming from Michel Malkin it made sense. She's weird and sooooo self-righteous.
A real Conservative patriotic American would not simply throw it away they would burn it.
Fox and the GOP are getting weirder by the day. They have become extremely scarrey these days.
Yes, she's a Palestinian sympathizer.
And extremely annoying.
if you love America, you will
now we know why she throws around all of that extra virgin olive OIL so carelessly.
And we're supposed to vote for these kooks in November?!
http://theartoffreedom.blogspot.com/ check out this article it's hillarious
I knew she was evil!
if she would just try doing some sit-ups she'd be pretty damn hot. anybody with me on that? no? oh well.
I think that whole ordeal was probably the stupidest thing i have ever heard. But i'm gonna go with you definitely throwing away the starlight cake recipe. It's most likely not going to be any good and she probably is going to have you mix in some spices that, when mixed together, will cause your lungs to collapse, heart stop, and you ceasing to exist.
Just trying to help buddy.Since Rachel Ray is a terrorist, should I throw away her starlight cake recipe?
The Arab keffiyeh has become a symbol of Jihadists...if it walks like a duck, then it's time to go duck hunting.
She should be more aware of the image that she is projecting.
She made herself fair game.
Wasn't that ridiculous! Although I didn't particularly care for the scarf to make that connection was a bit of a stretch.
That was the most idiotic thing I'd ever heard, but coming from Michel Malkin it made sense. She's weird and sooooo self-righteous.
A real Conservative patriotic American would not simply throw it away they would burn it.
Fox and the GOP are getting weirder by the day. They have become extremely scarrey these days.
Yes, she's a Palestinian sympathizer.
And extremely annoying.
if you love America, you will
now we know why she throws around all of that extra virgin olive OIL so carelessly.
And we're supposed to vote for these kooks in November?!
http://theartoffreedom.blogspot.com/ check out this article it's hillarious
I knew she was evil!
if she would just try doing some sit-ups she'd be pretty damn hot. anybody with me on that? no? oh well.
Rachel Ray had a guest last week (11/12) who gave the recipe for a pecan pumpkin cake. Cant find it on websit
There is a recipe for Pumpkin Pecan Pie or Pumpkin Gooey Butter Cake from that episode. Do either of those sound like what you are looking for. Here is the webpage and recipes.
http://www.rachaelrayshow.com/show/view/鈥?/a>
Paula Deen's Pumpkin Pecan Pie
Ingredients
3 eggs
1 cup dark corn syrup
1/2 cup sugar
4 tablespoons (1/2 stick) melted butter
1 cup canned pumpkin
1 teaspoon vanilla
1 cup chopped pecans
1 9-inch unbaked pie shell
Whipped cream
Yields: 6-8 servings
Preparation
Preheat oven to 350掳F.
With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
Garnish with whipped cream .
Paula Deen's Pumpkin Gooey Butter Cakes
Ingredients
For the cake:
1 18.25-ounce box yellow cake mix
1 egg
1/2 cup (1 stick) melted butter
For the filling:
1 8 ounce package cream cheese, softened
1 15 ounce can pumpkin pie filling
3 eggs
1 teaspoon pure vanilla extract
1 16-ounce box confectioners鈥?sugar
1/2 cup (1 stick) melted butter
Yields: 20-24 small squares
Preparation
Preheat oven to 350掳F. Lightly grease a 13 x 9 x 2 inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg and butter, and mix well. Pour into the bottom of prepared pan and set aside.
In the mixer, beat cream cheese until smooth; add pumpkin pie filling, eggs and vanilla. Dump in confectioner鈥檚 sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling on top of cake mixture and spread evenly. Bake 40-50 minutes (You want the center to be a little gooey; so don鈥檛 bake past that point!). Remove from oven and allow to cool completely before cutting into squares.Rachel Ray had a guest last week (11/12) who gave the recipe for a pecan pumpkin cake. Cant find it on websit
Her guest was Paula Deen. If you can't find the recipe on Rachel's website try Paula's or the food networks site.
Good luck!Rachel Ray had a guest last week (11/12) who gave the recipe for a pecan pumpkin cake. Cant find it on websit
do not listen to the other people i copied and pasted this from her website this is the reall recipe
Pumpkin Gooey Butter Cakes
Ingredients %26amp; Directions:
Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butte, melted
Filling:
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees.
To make the cake, combine all of the ingredients and mix well. Pour batter into a lightly greased 13x9-inch baking pan. Prepare filling.
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Serve with fresh whipped cream.
Yield: 6 to 8 servings
Preparation time: 30 minutes
Cooking time: 40 minutes
Ease of preparation: easy
Paula Dean also has a series of cook books on sale. Check for one at the library or go to a book store and go to a secluded corner and copy it down.
there is a recipe for Paula Deens Pumpkin Pecan Pie
But that is the only Pumpkin Pecan anything that I found from the show...... good luck
Ingredients
3 eggs
1 cup dark corn syrup
1/2 cup sugar
4 tablespoons (1/2 stick) melted butter
1 cup canned pumpkin
1 teaspoon vanilla
1 cup chopped pecans
1 9-inch unbaked pie shell
Whipped cream
Aired on:
November 13, 2007
--------------------------------------鈥?br>
Also on this show:
Human Lab: Home Gym Equipment
Friends of Rach Thanksgiving Countdown: Paula Deen
Recipes on this show:
Caramelized Cauliflower %26amp; Onion Soup
Paula Deen's Pumpkin Gooey Butter Cakes
Recipe Categories:
Family Favorites
Dessert
--------------------------------------鈥?br>
Yields: 6-8 servings
--------------------------------------鈥?br>
Preparation
Preheat oven to 350掳F.
With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
Garnish with whipped cream .
PECAN PUMPKIN CAKE
Printed from COOKS.COM
--------------------------------------鈥?br>
2 cans pumpkin
1 can evaporated milk
1 cup sugar
3 eggs
1 teaspoon vanilla
Frosting:
8 ounces cream cheese (room temp)
1 1/2 cups powdered sugar
1 teaspoon vanilla
large tub Cool Whip
Beat all this together until mixed well and pour into 9 by 13 inch pan that has been sprayed with Pam and lined with waxed paper.
Next, sprinkle a box of dry yellow cake mix on top of the pumpkin mixture. Drizzle with a cup of melted butter and sprinkle with 1/2 cup of chopped pecans.
Bake for one hour at 350F. Cool and innvert onto plate. When cool completely, spread with frosting and refrigerate.
Is this it????
http://www.rachaelrayshow.com/show/view/鈥?/a>
Paula Deen's Pumpkin Pecan Pie
Ingredients
3 eggs
1 cup dark corn syrup
1/2 cup sugar
4 tablespoons (1/2 stick) melted butter
1 cup canned pumpkin
1 teaspoon vanilla
1 cup chopped pecans
1 9-inch unbaked pie shell
Whipped cream
Yields: 6-8 servings
Preparation
Preheat oven to 350掳F.
With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
Garnish with whipped cream .
Paula Deen's Pumpkin Gooey Butter Cakes
Ingredients
For the cake:
1 18.25-ounce box yellow cake mix
1 egg
1/2 cup (1 stick) melted butter
For the filling:
1 8 ounce package cream cheese, softened
1 15 ounce can pumpkin pie filling
3 eggs
1 teaspoon pure vanilla extract
1 16-ounce box confectioners鈥?sugar
1/2 cup (1 stick) melted butter
Yields: 20-24 small squares
Preparation
Preheat oven to 350掳F. Lightly grease a 13 x 9 x 2 inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg and butter, and mix well. Pour into the bottom of prepared pan and set aside.
In the mixer, beat cream cheese until smooth; add pumpkin pie filling, eggs and vanilla. Dump in confectioner鈥檚 sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling on top of cake mixture and spread evenly. Bake 40-50 minutes (You want the center to be a little gooey; so don鈥檛 bake past that point!). Remove from oven and allow to cool completely before cutting into squares.Rachel Ray had a guest last week (11/12) who gave the recipe for a pecan pumpkin cake. Cant find it on websit
Her guest was Paula Deen. If you can't find the recipe on Rachel's website try Paula's or the food networks site.
Good luck!Rachel Ray had a guest last week (11/12) who gave the recipe for a pecan pumpkin cake. Cant find it on websit
do not listen to the other people i copied and pasted this from her website this is the reall recipe
Pumpkin Gooey Butter Cakes
Ingredients %26amp; Directions:
Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butte, melted
Filling:
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees.
To make the cake, combine all of the ingredients and mix well. Pour batter into a lightly greased 13x9-inch baking pan. Prepare filling.
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Serve with fresh whipped cream.
Yield: 6 to 8 servings
Preparation time: 30 minutes
Cooking time: 40 minutes
Ease of preparation: easy
Paula Dean also has a series of cook books on sale. Check for one at the library or go to a book store and go to a secluded corner and copy it down.
there is a recipe for Paula Deens Pumpkin Pecan Pie
But that is the only Pumpkin Pecan anything that I found from the show...... good luck
Ingredients
3 eggs
1 cup dark corn syrup
1/2 cup sugar
4 tablespoons (1/2 stick) melted butter
1 cup canned pumpkin
1 teaspoon vanilla
1 cup chopped pecans
1 9-inch unbaked pie shell
Whipped cream
Aired on:
November 13, 2007
--------------------------------------鈥?br>
Also on this show:
Human Lab: Home Gym Equipment
Friends of Rach Thanksgiving Countdown: Paula Deen
Recipes on this show:
Caramelized Cauliflower %26amp; Onion Soup
Paula Deen's Pumpkin Gooey Butter Cakes
Recipe Categories:
Family Favorites
Dessert
--------------------------------------鈥?br>
Yields: 6-8 servings
--------------------------------------鈥?br>
Preparation
Preheat oven to 350掳F.
With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
Garnish with whipped cream .
PECAN PUMPKIN CAKE
Printed from COOKS.COM
--------------------------------------鈥?br>
2 cans pumpkin
1 can evaporated milk
1 cup sugar
3 eggs
1 teaspoon vanilla
Frosting:
8 ounces cream cheese (room temp)
1 1/2 cups powdered sugar
1 teaspoon vanilla
large tub Cool Whip
Beat all this together until mixed well and pour into 9 by 13 inch pan that has been sprayed with Pam and lined with waxed paper.
Next, sprinkle a box of dry yellow cake mix on top of the pumpkin mixture. Drizzle with a cup of melted butter and sprinkle with 1/2 cup of chopped pecans.
Bake for one hour at 350F. Cool and innvert onto plate. When cool completely, spread with frosting and refrigerate.
Is this it????
Rachel ray eggplant roll-up recipe shown on 4/25/07?
eggplant hot italian ham, ricotta cheese, a red sauce on topRachel ray eggplant roll-up recipe shown on 4/25/07?
The recipe is on her shows website. Here is the link to the recipe:
http://www.rachaelrayshow.com/?q=recipes鈥?/a>Rachel ray eggplant roll-up recipe shown on 4/25/07?
Eggplant Roll-Ups
1 large, firm eggplant
Salt and pepper
Grill seasoning blend (recommended: McCormick Montreal Seasoning)
1 cup semi-soft garlic and herb cheese (recommended: Alouette or Boursin)
1 cup ricotta cheese
1/2 cup freshly grated Parmigiano, a couple of handfuls
A few grinds black pepper
6 to 8 soft sun-dried tomatoes, chopped (tender sun-dried tomatoes are available in small pouches in produce department)
2 cups arugula leaves, chopped
1 cup basil leaves, chopped
Heat a grill pan over high heat. Thinly slice the eggplant, a minimum of 18 slices. Season with salt, pepper and grill seasoning blend. Grill the thin slices to tenderize the eggplant, 2 to 3 minutes on each side or until cooked through. Combine the cheeses, black pepper and sun-dried tomatoes. Top each slice of cooked eggplant with a dab of cheese and some arugula and basil then roll up. The eggplant roll ups should have a few greens sticking out of both ends.
The recipe is on her shows website. Here is the link to the recipe:
http://www.rachaelrayshow.com/?q=recipes鈥?/a>Rachel ray eggplant roll-up recipe shown on 4/25/07?
Eggplant Roll-Ups
1 large, firm eggplant
Salt and pepper
Grill seasoning blend (recommended: McCormick Montreal Seasoning)
1 cup semi-soft garlic and herb cheese (recommended: Alouette or Boursin)
1 cup ricotta cheese
1/2 cup freshly grated Parmigiano, a couple of handfuls
A few grinds black pepper
6 to 8 soft sun-dried tomatoes, chopped (tender sun-dried tomatoes are available in small pouches in produce department)
2 cups arugula leaves, chopped
1 cup basil leaves, chopped
Heat a grill pan over high heat. Thinly slice the eggplant, a minimum of 18 slices. Season with salt, pepper and grill seasoning blend. Grill the thin slices to tenderize the eggplant, 2 to 3 minutes on each side or until cooked through. Combine the cheeses, black pepper and sun-dried tomatoes. Top each slice of cooked eggplant with a dab of cheese and some arugula and basil then roll up. The eggplant roll ups should have a few greens sticking out of both ends.
I Need Rachel Ray's ';Knock-Off Gnocchi'; Recipe!?
Did anybody write down (or remember) this recipe from her show? I was going to try it one night but forgot exactly what I need. Thanks!I Need Rachel Ray's ';Knock-Off Gnocchi'; Recipe!?
I went to the Food Network website. Typed in Gnocchi, then clicked on Cook/Chef to sort by name.
Here's the page that lists gnocchi recipes by cook/chef. Towards the bottom is lists Rachel Ray.
http://web.foodnetwork.com/food/web/sear鈥?/a>
This recipe of hers has gnocchi in quotes so maybe that's the knockoff:
http://www.foodnetwork.com/food/recipes/鈥?/a>I Need Rachel Ray's ';Knock-Off Gnocchi'; Recipe!?
Just wanted to follow up...
I just used this recipe last night. It was cheap and was delicious! Thank you!
-A Report Abuse
Go directly 2 her web site RachaelRay.Com %26amp; type in the recipe you want %26amp; it will pop up.Good Luck
big fan of Rachel Ray and Paula Dean.. try the website. www.foodnetwork.com.. you can search by individual, show topics, and basic ingrediant. It's been bookmarked on my favorites for a long time. Good luck!
I took the time (it's raining here and my satellite is out,, so all I'got tonight is answering questions on Yahoo, lol).. to find the search.. go to search, make sure bubble for recipe is click and type in gnocchi,, you will see lists by the individuals,, which leads to recipes.. I see the fig one, and the chicken one, goronzola... ,, so I'm not sure, here's the direct link for you..
If you go to foodnetwork.com you can search under Rachel Ray's recipes, and I am sure you will find it.
Good luck!
Gnocchi with Three-Mushroom Gravy
Rachael Ray
From Every Day with Rachael Ray
October - 2006
FOUR SERVINGS
1 ounce dried porcini mushrooms
3 tablespoons extra-virgin olive oil (EVOO)
4 medium portobello mushroom caps, halved
1/2 pound shiitake mushrooms, stemmed and thinly sliced
Salt and freshly ground pepper
1 1/2 tablespoons chopped fresh rosemary leaves (from 2 sprigs)
2 tablespoons tomato paste
1/2 cup dry Italian red wine
Two 10-ounce packages fresh gnocchi
Ricotta salata, crumbled, or freshly grated Pecorino Romano cheese
1 small head radicchio, cored and finely chopped
1. Simmer the porcini mushrooms and 2 cups water in a saucepan over medium heat. Reduce the heat to low and steep the mushrooms until softened and plump.
2. In a deep skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the portobello and shiitake mushrooms and cook until tender, about 10 minutes. Season with salt and pepper and the rosemary. Stir in the tomato paste and cook for 1 minute, then stir in the wine and let it cook down, about 1 minute.
3. Remove the porcini mushrooms from their broth, slice and add to the mushroom gravy. Ladle the porcini broth into the mushroom gravy, leaving any porcini grit in the pan. Adjust the salt and pepper.
4. Bring a large pot of water to a boil, salt it, add the gnocchi and cook until tender and floating on the surface, about 5 minutes. Drain the gnocchi, add to the mushroom gravy and toss. Serve in shallow bowls, topped with ricotta salata and radicchio.
http://www.rachaelrayshow.com/?q=yum-o/r鈥?/a>
I went to the Food Network website. Typed in Gnocchi, then clicked on Cook/Chef to sort by name.
Here's the page that lists gnocchi recipes by cook/chef. Towards the bottom is lists Rachel Ray.
http://web.foodnetwork.com/food/web/sear鈥?/a>
This recipe of hers has gnocchi in quotes so maybe that's the knockoff:
http://www.foodnetwork.com/food/recipes/鈥?/a>I Need Rachel Ray's ';Knock-Off Gnocchi'; Recipe!?
Just wanted to follow up...
I just used this recipe last night. It was cheap and was delicious! Thank you!
-A Report Abuse
Go directly 2 her web site RachaelRay.Com %26amp; type in the recipe you want %26amp; it will pop up.Good Luck
big fan of Rachel Ray and Paula Dean.. try the website. www.foodnetwork.com.. you can search by individual, show topics, and basic ingrediant. It's been bookmarked on my favorites for a long time. Good luck!
I took the time (it's raining here and my satellite is out,, so all I'got tonight is answering questions on Yahoo, lol).. to find the search.. go to search, make sure bubble for recipe is click and type in gnocchi,, you will see lists by the individuals,, which leads to recipes.. I see the fig one, and the chicken one, goronzola... ,, so I'm not sure, here's the direct link for you..
If you go to foodnetwork.com you can search under Rachel Ray's recipes, and I am sure you will find it.
Good luck!
Gnocchi with Three-Mushroom Gravy
Rachael Ray
From Every Day with Rachael Ray
October - 2006
FOUR SERVINGS
1 ounce dried porcini mushrooms
3 tablespoons extra-virgin olive oil (EVOO)
4 medium portobello mushroom caps, halved
1/2 pound shiitake mushrooms, stemmed and thinly sliced
Salt and freshly ground pepper
1 1/2 tablespoons chopped fresh rosemary leaves (from 2 sprigs)
2 tablespoons tomato paste
1/2 cup dry Italian red wine
Two 10-ounce packages fresh gnocchi
Ricotta salata, crumbled, or freshly grated Pecorino Romano cheese
1 small head radicchio, cored and finely chopped
1. Simmer the porcini mushrooms and 2 cups water in a saucepan over medium heat. Reduce the heat to low and steep the mushrooms until softened and plump.
2. In a deep skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the portobello and shiitake mushrooms and cook until tender, about 10 minutes. Season with salt and pepper and the rosemary. Stir in the tomato paste and cook for 1 minute, then stir in the wine and let it cook down, about 1 minute.
3. Remove the porcini mushrooms from their broth, slice and add to the mushroom gravy. Ladle the porcini broth into the mushroom gravy, leaving any porcini grit in the pan. Adjust the salt and pepper.
4. Bring a large pot of water to a boil, salt it, add the gnocchi and cook until tender and floating on the surface, about 5 minutes. Drain the gnocchi, add to the mushroom gravy and toss. Serve in shallow bowls, topped with ricotta salata and radicchio.
http://www.rachaelrayshow.com/?q=yum-o/r鈥?/a>
Need recipe for Rachel Rays chocolate dessert featured on the Oprah show, see details?
The show was called The best Cake in America Revealed the show was on Tuesday may 16, 2004. Rachel Ray used a blender to make this chocolate dessert with just a few ingedients and put it in the fridge to let it set for 30 minutes and it was topped with whipped cream.Need recipe for Rachel Rays chocolate dessert featured on the Oprah show, see details?
Decadent Duo for Decadent Duos: Chocolate Cups with Whipped Cream Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: A Dozen Roses
Make your dessert first for this menu to allow these chocolate cups to set and chill: This recipe is a no bake pot de creme, no kidding.
2/3 cup whole milk
1 egg
2 tablespoons sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut liqueur or dark rum
4 demitasse cups
1 cup whipping cream
2 tablespoons sugar
Mint sprigs, for garnish, optional
Heat milk in a small pan over moderate heat until it comes to a boil.
In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.Need recipe for Rachel Rays chocolate dessert featured on the Oprah show, see details?
Rachel's and other Chefs recipe can be found at www.foodnetwork.com and you can also check at Oprah's websuite too which I think is www.harpoproductions.com If neither one of those help you can buy Rachel's books on the Food Network suite or go to your local bookstore sometimes they are cheaper there than online or check at the library and see if you can check it out and if they have it you can use it for free for whatever their time limit is on books. It works for me. Saved me money and time sometimes that way. 8-)
Try foodnetwork.com they have most of her recipes.
go to www.foodnewtork.comhome theater
Decadent Duo for Decadent Duos: Chocolate Cups with Whipped Cream Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: A Dozen Roses
Make your dessert first for this menu to allow these chocolate cups to set and chill: This recipe is a no bake pot de creme, no kidding.
2/3 cup whole milk
1 egg
2 tablespoons sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut liqueur or dark rum
4 demitasse cups
1 cup whipping cream
2 tablespoons sugar
Mint sprigs, for garnish, optional
Heat milk in a small pan over moderate heat until it comes to a boil.
In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.Need recipe for Rachel Rays chocolate dessert featured on the Oprah show, see details?
Rachel's and other Chefs recipe can be found at www.foodnetwork.com and you can also check at Oprah's websuite too which I think is www.harpoproductions.com If neither one of those help you can buy Rachel's books on the Food Network suite or go to your local bookstore sometimes they are cheaper there than online or check at the library and see if you can check it out and if they have it you can use it for free for whatever their time limit is on books. It works for me. Saved me money and time sometimes that way. 8-)
Try foodnetwork.com they have most of her recipes.
go to www.foodnewtork.com
Rachel Ray's Pasta recipe from The View 11/21.?
I'm trying with no luck to find the Lasagna recipe she mad on The View on Friday 11/21. It was made with spinach and was kosher..did anyone get it?
AlohaRachel Ray's Pasta recipe from The View 11/21.?
Right here.http://www.youtube.com/watch?v=he9scsScO鈥?/a>Rachel Ray's Pasta recipe from The View 11/21.?
It's located on the abc/view website under that day.
Here's the link:
http://abc.go.com/daytime/theview/recaps
I'm making it tonight!
Bon Apetite!
The recipes were from Rachel鈥檚 Big Orange Book.
AlohaRachel Ray's Pasta recipe from The View 11/21.?
Right here.http://www.youtube.com/watch?v=he9scsScO鈥?/a>Rachel Ray's Pasta recipe from The View 11/21.?
It's located on the abc/view website under that day.
Here's the link:
http://abc.go.com/daytime/theview/recaps
I'm making it tonight!
Bon Apetite!
The recipes were from Rachel鈥檚 Big Orange Book.
Does anyone have the recipe for rachel rays dog biscuits that she makes for Isaboo?
I think this is the one - found it on the Food Network website. There are a couple of others as well, but this one is named after Isaboo.
Peanut- Carob Isabooscotti
Recipe courtesy Rachael Ray from Every Day with Rachael Ray
2 cups whole-wheat flour
1 tablespoon baking powder
2 pinches ground cinnamon
1 cup chunky peanut butter
1 cup milk
1 cup carob chips
Preheat the oven to 400 degrees F.
In a large bowl, combine that flour, baking powder and cinnamon. Place the peanut butter in a medium bowl and microwave at high power to soften, 5 to 10 seconds. Whisk in the milk, then stir the mixture into the dry ingredients.
Shape the dough into a long, flattened log and place on a greased baking sheet. Bake for 20 minutes; remove from the oven and let cool for 10 minutes. Slice the log crosswise on an angle into 1-inch-thick pieces. Set the slices on their sides (they should look like biscotti) and bake until crisp, 10 to 12 minutes more. Transfer to a rack to cool.
Melt the carob in a microwave or on the stovetop over low heat. Thin the melted carob with 1 tablespoon water, if needed. Using a spoon, drizzle the melted carob over the biscuits. Let cool completely. Store in an airtight container.
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 16 biscuits
Episode#: TMSP08
Copyright 漏 2006 Television Food Network, G.P., All Rights ReservedDoes anyone have the recipe for rachel rays dog biscuits that she makes for Isaboo?
Isabooscotti
2 cups whole-wheat flour
1 tablespoon baking powder
2 pinches ground cinnamon
1 cup chunky peanut butter
1 cup milk
1 cup carob chips
Preheat the oven to 400 degrees F.
In a large bowl, combine that flour, baking powder and cinnamon. Place the peanut butter in a medium bowl and microwave at high power to soften, 5 to 10 seconds. Whisk in the milk, then stir the mixture into the dry ingredients.
Shape the dough into a long, flattened log and place on a greased baking sheet. Bake for 20 minutes; remove from the oven and let cool for 10 minutes. Slice the log crosswise on an angle into 1-inch-thick pieces. Set the slices on their sides (they should look like biscotti) and bake until crisp, 10 to 12 minutes more. Transfer to a rack to cool.
Melt the carob in a microwave or on the stovetop over low heat. Thin the melted carob with 1 tablespoon water, if needed. Using a spoon, drizzle the melted carob over the biscuits. Let cool completely. Store in an airtight container.
Peanut- Carob Isabooscotti
Recipe courtesy Rachael Ray from Every Day with Rachael Ray
2 cups whole-wheat flour
1 tablespoon baking powder
2 pinches ground cinnamon
1 cup chunky peanut butter
1 cup milk
1 cup carob chips
Preheat the oven to 400 degrees F.
In a large bowl, combine that flour, baking powder and cinnamon. Place the peanut butter in a medium bowl and microwave at high power to soften, 5 to 10 seconds. Whisk in the milk, then stir the mixture into the dry ingredients.
Shape the dough into a long, flattened log and place on a greased baking sheet. Bake for 20 minutes; remove from the oven and let cool for 10 minutes. Slice the log crosswise on an angle into 1-inch-thick pieces. Set the slices on their sides (they should look like biscotti) and bake until crisp, 10 to 12 minutes more. Transfer to a rack to cool.
Melt the carob in a microwave or on the stovetop over low heat. Thin the melted carob with 1 tablespoon water, if needed. Using a spoon, drizzle the melted carob over the biscuits. Let cool completely. Store in an airtight container.
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 16 biscuits
Episode#: TMSP08
Copyright 漏 2006 Television Food Network, G.P., All Rights ReservedDoes anyone have the recipe for rachel rays dog biscuits that she makes for Isaboo?
Isabooscotti
2 cups whole-wheat flour
1 tablespoon baking powder
2 pinches ground cinnamon
1 cup chunky peanut butter
1 cup milk
1 cup carob chips
Preheat the oven to 400 degrees F.
In a large bowl, combine that flour, baking powder and cinnamon. Place the peanut butter in a medium bowl and microwave at high power to soften, 5 to 10 seconds. Whisk in the milk, then stir the mixture into the dry ingredients.
Shape the dough into a long, flattened log and place on a greased baking sheet. Bake for 20 minutes; remove from the oven and let cool for 10 minutes. Slice the log crosswise on an angle into 1-inch-thick pieces. Set the slices on their sides (they should look like biscotti) and bake until crisp, 10 to 12 minutes more. Transfer to a rack to cool.
Melt the carob in a microwave or on the stovetop over low heat. Thin the melted carob with 1 tablespoon water, if needed. Using a spoon, drizzle the melted carob over the biscuits. Let cool completely. Store in an airtight container.
I would like the recipe 4 the mac&cheese w/scallops & shrimp that was on the rachel ray a few weeks ago?
http://www.rachaelray.com/food_results.p鈥?/a>I would like the recipe 4 the mac%26amp;cheese w/scallops %26amp; shrimp that was on the rachel ray a few weeks ago?
Got to Foodnetwork.com look on her shows listed.I would like the recipe 4 the mac%26amp;cheese w/scallops %26amp; shrimp that was on the rachel ray a few weeks ago?
Mac %26amp; Seafood Au Gratin
Ingredients
1/2 pound medium-size shell pasta
3 tablespoons butter
1/2 medium onion, chopped
3 tablespoon flour
2 cups milk
Salt and freshly ground black pepper
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1/2 cup shredded gruyere cheese
1/2 cup shredded sharp white cheddar cheese
2 tablespoons extra-virgin olive oil (EVOO)
4 large scallops, quartered
1/4 pound medium shrimp, cleaned and deveined with the tails removed, chopped
1 clove garlic, finely chopped or grated
1/2 cup breadcrumbs
1/4 cup grated Parmigiano Reggiano
1/4 cup (about a palmful) parsley, chopped
Preparation
Preheat broiler and place a large pot of salted water over high heat to boil.
Once the water is boiling, toss in the pasta and cook to al dente, according to package directions. Drain and reserve it in the pot it was cooked in.
While the pasta is cooking, melt the butter in a large skillet over medium-high heat. Add the onion and cook until tender, 2-3 minutes.
Stir in the flour and cook for about 1 minute. Whisk in the milk, then add some salt and freshly ground black pepper along with the Dijon mustard, Worcestershire sauce and hot sauce. Simmer until thickened, 2-3 minutes. Remove the pan from the heat and stir the cheeses into the sauce in a figure-eight motion. Cover the pan and keep the sauce warm over low heat.
Place a large skillet over high heat with the EVOO. When the oil is hot, toss in the scallops and shrimp, season with salt and freshly ground black pepper and add in the grated garlic. Cook about 2 minutes, until the seafood is just opaque in color - they will cook some more in the oven so be careful not to overcook them on the stovetop.
Toss the shrimp and scallops into the pot with the cooked pasta and pour in the cheese sauce. Stir to evenly incorporate everything, and then divide the mixture between four medium-size ramekins. Place the ramekins onto a small sheet tray.
In a small bowl, combine the breadcrumbs, Parmigiano and parsley. Sprinkle the mixture evenly over each portion of seafood mac and place them under the broiler to brown the top, about 2 minutes.
Rachael Ray's Mac %26amp; Seafood Au Gratin
featured: 02/13/08
Serves 4
Ingredients
1/2 pound medium-size shell pasta
3 tablespoons butter
1/2 medium onion, chopped
3 tablespoon flour
2 cups milk
Salt and freshly ground black pepper
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1/2 cup shredded gruyere cheese
1/2 cup shredded sharp white cheddar cheese
2 tablespoons extra virgin olive oil (EVOO)
4 large scallops, quartered
1/4 pound medium shrimp, cleaned and deveined with the tails removed, chopped
1 clove garlic, finely chopped or grated
1/2 cup breadcrumbs
1/4 cup grated Parmigiano Reggiano
1/4 cup parsley (about a palmful) , chopped
Preparation
Pre-heat broiler and place a large pot of salted water over high heat to boil.
Once the water is boiling, toss in the pasta and cook to al dente, according to package directions. Drain and reserve it in the pot it was cooked in.
While the pasta is cooking, melt the butter in a large skillet over medium-high heat. Add the onion and cook until tender, 2-3 minutes.
Stir in the flour and cook for about 1 minute. Whisk in the milk, then add some salt and freshly ground black pepper along with the Dijon mustard, Worcestershire sauce and hot sauce. Simmer until thickened, 2-3 minutes. Remove the pan from the heat and stir the cheeses into the sauce in a figure-eight motion. Cover the pan and keep the sauce warm over low heat.
Place a large skillet over high heat with the EVOO. When the oil is hot, toss in the scallops and shrimp, season with salt and freshly ground black pepper and add in the grated garlic. Cook about 2 minutes, until the seafood is just opaque in color - they will cook some more in the oven so be careful not to overcook them on the stovetop.
Toss the shrimp and scallops into the pot with the cooked pasta and pour in the cheese sauce. Stir to evenly incorporate everything, and then divide the mixture between four medium-size ramekins. Place the ramekins onto a small sheet tray.
In a small bowl, combine the breadcrumbs, Parmigiano and parsley. Sprinkle the mixture evenly over each portion of seafood mac and place them under the broiler to brown the top, about 2 minutes.
Serve a ramekin of the seafood mac alongside Mini Meatloaves with Tomato-Balsamic Gravy.
The first place I would look is www.foodtv.com.
All right. Take a look at www.foodnetwork.com and you will see a sidebar with the names of the station's hosts. Pick Rachel Ray and you will be able to see her recipes classified either by rating, show, or category;
This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.
Got to Foodnetwork.com look on her shows listed.I would like the recipe 4 the mac%26amp;cheese w/scallops %26amp; shrimp that was on the rachel ray a few weeks ago?
Mac %26amp; Seafood Au Gratin
Ingredients
1/2 pound medium-size shell pasta
3 tablespoons butter
1/2 medium onion, chopped
3 tablespoon flour
2 cups milk
Salt and freshly ground black pepper
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1/2 cup shredded gruyere cheese
1/2 cup shredded sharp white cheddar cheese
2 tablespoons extra-virgin olive oil (EVOO)
4 large scallops, quartered
1/4 pound medium shrimp, cleaned and deveined with the tails removed, chopped
1 clove garlic, finely chopped or grated
1/2 cup breadcrumbs
1/4 cup grated Parmigiano Reggiano
1/4 cup (about a palmful) parsley, chopped
Preparation
Preheat broiler and place a large pot of salted water over high heat to boil.
Once the water is boiling, toss in the pasta and cook to al dente, according to package directions. Drain and reserve it in the pot it was cooked in.
While the pasta is cooking, melt the butter in a large skillet over medium-high heat. Add the onion and cook until tender, 2-3 minutes.
Stir in the flour and cook for about 1 minute. Whisk in the milk, then add some salt and freshly ground black pepper along with the Dijon mustard, Worcestershire sauce and hot sauce. Simmer until thickened, 2-3 minutes. Remove the pan from the heat and stir the cheeses into the sauce in a figure-eight motion. Cover the pan and keep the sauce warm over low heat.
Place a large skillet over high heat with the EVOO. When the oil is hot, toss in the scallops and shrimp, season with salt and freshly ground black pepper and add in the grated garlic. Cook about 2 minutes, until the seafood is just opaque in color - they will cook some more in the oven so be careful not to overcook them on the stovetop.
Toss the shrimp and scallops into the pot with the cooked pasta and pour in the cheese sauce. Stir to evenly incorporate everything, and then divide the mixture between four medium-size ramekins. Place the ramekins onto a small sheet tray.
In a small bowl, combine the breadcrumbs, Parmigiano and parsley. Sprinkle the mixture evenly over each portion of seafood mac and place them under the broiler to brown the top, about 2 minutes.
Rachael Ray's Mac %26amp; Seafood Au Gratin
featured: 02/13/08
Serves 4
Ingredients
1/2 pound medium-size shell pasta
3 tablespoons butter
1/2 medium onion, chopped
3 tablespoon flour
2 cups milk
Salt and freshly ground black pepper
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1/2 cup shredded gruyere cheese
1/2 cup shredded sharp white cheddar cheese
2 tablespoons extra virgin olive oil (EVOO)
4 large scallops, quartered
1/4 pound medium shrimp, cleaned and deveined with the tails removed, chopped
1 clove garlic, finely chopped or grated
1/2 cup breadcrumbs
1/4 cup grated Parmigiano Reggiano
1/4 cup parsley (about a palmful) , chopped
Preparation
Pre-heat broiler and place a large pot of salted water over high heat to boil.
Once the water is boiling, toss in the pasta and cook to al dente, according to package directions. Drain and reserve it in the pot it was cooked in.
While the pasta is cooking, melt the butter in a large skillet over medium-high heat. Add the onion and cook until tender, 2-3 minutes.
Stir in the flour and cook for about 1 minute. Whisk in the milk, then add some salt and freshly ground black pepper along with the Dijon mustard, Worcestershire sauce and hot sauce. Simmer until thickened, 2-3 minutes. Remove the pan from the heat and stir the cheeses into the sauce in a figure-eight motion. Cover the pan and keep the sauce warm over low heat.
Place a large skillet over high heat with the EVOO. When the oil is hot, toss in the scallops and shrimp, season with salt and freshly ground black pepper and add in the grated garlic. Cook about 2 minutes, until the seafood is just opaque in color - they will cook some more in the oven so be careful not to overcook them on the stovetop.
Toss the shrimp and scallops into the pot with the cooked pasta and pour in the cheese sauce. Stir to evenly incorporate everything, and then divide the mixture between four medium-size ramekins. Place the ramekins onto a small sheet tray.
In a small bowl, combine the breadcrumbs, Parmigiano and parsley. Sprinkle the mixture evenly over each portion of seafood mac and place them under the broiler to brown the top, about 2 minutes.
Serve a ramekin of the seafood mac alongside Mini Meatloaves with Tomato-Balsamic Gravy.
The first place I would look is www.foodtv.com.
All right. Take a look at www.foodnetwork.com and you will see a sidebar with the names of the station's hosts. Pick Rachel Ray and you will be able to see her recipes classified either by rating, show, or category;
This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.
I need to find a cheesecake recipe from Woman's World, Rachel Ray ';Thanksgiving Issue'; 2003?
Can anyone help with this?I need to find a cheesecake recipe from Woman's World, Rachel Ray ';Thanksgiving Issue'; 2003?
Chocolate Cheesecake
';This is a delicious recipe I made up while in college. My hubby LOVES it!! You may garnish with shaved chocolate, ganache or any other delectable chocolate. Pretty!';
--------------------------------------鈥?br>
PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 9 Hrs 20 Min
INGREDIENTS (Nutrition)
10 graham crackers
1/3 cup white sugar
5 tablespoons butter, melted
2 (8 ounce) packages cream cheese
1 cup white sugar
4 eggs
1 pint heavy whipping cream
8 (1 ounce) squares semisweet chocolate
What to Drink?
Port
Coffee
DIRECTIONS
Preheat oven to 350 degrees F (190 degrees C). Grind graham crackers in a food processor.
In a small bowl, or in the food processor, stir together the graham cracker crumbs, white sugar and melted butter. Press into the bottom, and 1 inch up the sides of a 9 inch springform pan.
Bake for 15 minutes in the preheated oven, set aside to cool. Turn the oven down to 350 degrees F (175 degrees C). Chop the semisweet chocolate into pieces and melt over a double boiler along with the cream. Stir occasionally until melted, then set aside to cool.
In a medium bowl, beat the cream cheese and sugar until soft. Stir in the eggs, one at a time, mixing well between additions. Stir in the chocolate mixture until fully incorporated. Pour into the prepared crust.
Bake for 55 to 60 minutes in the preheated oven. Let cake cool to room temperature, then refrigerate for at least 8 hours before servingI need to find a cheesecake recipe from Woman's World, Rachel Ray ';Thanksgiving Issue'; 2003?
On rachael ray's site it says she makes these cheesecake bars every year so I am assuming this is what you are talking about. I have had something similar and they are delicious.
鈥? package pound cake mix (16 ounces)
鈥? eggs
鈥? tablespoons margarine or butter (melted)
鈥? teaspoons pumpkin pie spice
鈥? 8-ounce package cream cheese (softened)
鈥? can sweetened condensed milk (14 ounces), (NOT EVAPORATED)
鈥? can pumpkin, (16 ounce) (2 cups)
鈥?/2 teaspoon salt
鈥? cup chopped nuts (pecans preferred)
PreparationPre-heat oven to 350掳F.
In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine/butter and 2 teaspoons of pumpkin pie spice until crumbly.
Press onto bottom of 15 x 10 inch jelly roll pan or a Rachael Ray Bubble and Brown pan.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened milk; then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle with chopped nuts. Bake 30-35 minutes or until set.
Cool. Chill; cut into bars. Store in refrigerator.
Chocolate Cheesecake
';This is a delicious recipe I made up while in college. My hubby LOVES it!! You may garnish with shaved chocolate, ganache or any other delectable chocolate. Pretty!';
--------------------------------------鈥?br>
PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 9 Hrs 20 Min
INGREDIENTS (Nutrition)
10 graham crackers
1/3 cup white sugar
5 tablespoons butter, melted
2 (8 ounce) packages cream cheese
1 cup white sugar
4 eggs
1 pint heavy whipping cream
8 (1 ounce) squares semisweet chocolate
What to Drink?
Port
Coffee
DIRECTIONS
Preheat oven to 350 degrees F (190 degrees C). Grind graham crackers in a food processor.
In a small bowl, or in the food processor, stir together the graham cracker crumbs, white sugar and melted butter. Press into the bottom, and 1 inch up the sides of a 9 inch springform pan.
Bake for 15 minutes in the preheated oven, set aside to cool. Turn the oven down to 350 degrees F (175 degrees C). Chop the semisweet chocolate into pieces and melt over a double boiler along with the cream. Stir occasionally until melted, then set aside to cool.
In a medium bowl, beat the cream cheese and sugar until soft. Stir in the eggs, one at a time, mixing well between additions. Stir in the chocolate mixture until fully incorporated. Pour into the prepared crust.
Bake for 55 to 60 minutes in the preheated oven. Let cake cool to room temperature, then refrigerate for at least 8 hours before servingI need to find a cheesecake recipe from Woman's World, Rachel Ray ';Thanksgiving Issue'; 2003?
On rachael ray's site it says she makes these cheesecake bars every year so I am assuming this is what you are talking about. I have had something similar and they are delicious.
鈥? package pound cake mix (16 ounces)
鈥? eggs
鈥? tablespoons margarine or butter (melted)
鈥? teaspoons pumpkin pie spice
鈥? 8-ounce package cream cheese (softened)
鈥? can sweetened condensed milk (14 ounces), (NOT EVAPORATED)
鈥? can pumpkin, (16 ounce) (2 cups)
鈥?/2 teaspoon salt
鈥? cup chopped nuts (pecans preferred)
PreparationPre-heat oven to 350掳F.
In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine/butter and 2 teaspoons of pumpkin pie spice until crumbly.
Press onto bottom of 15 x 10 inch jelly roll pan or a Rachael Ray Bubble and Brown pan.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened milk; then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle with chopped nuts. Bake 30-35 minutes or until set.
Cool. Chill; cut into bars. Store in refrigerator.
Rachel Ray's Not-Zagna Recipe?
Where can I find the recipes for all of the food Rachey Ray made on her not-zagna episode? I don't remember the name of the salad, and on her website, she calls it Vegetable Not-Zagna, when I thought it was meat. Does anyone know of a website that groups the food according to episode?Rachel Ray's Not-Zagna Recipe?
It's Non-Sagna thats why you were having trouble finding it =)
Not-sagna Pasta Toss Recipe courtesy Rachael Ray
See this recipe on air Tuesday Jun. 19 at 2:30 PM ET/PT.
Show: 30 Minute Meals
Episode: Come One, Come All
Easier than lasagna, because it's not, this pasta, meat sauce and ricotta toss-up is just as hearty and comforting as the layered Italian fave, but it's ready in a fraction of the time and with much less effort.
1 pound curly short cut pasta (recommended: campanelle by Barilla, fusilli or cavatappi
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound ground sirloin
4 cloves garlic, chopped
1 medium onion, finely chopped
1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
Black pepper
1/2 teaspoon allspice, eyeball it in your palm
1 teaspoon, several drops, Worcestershire sauce
1/2 cup dry red wine, a couple of glugs
1/2 cup beef stock
1 (28-ounce) can crushed tomatoes
1 1/2 cups part-skim ricotta cheese
1 cup fresh basil, about 20 leaves
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table
Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.
Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.
Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper.
Serve bowlfuls of Not--sagna with extra sauce on top and more grated Parmesan to pass at the table.Rachel Ray's Not-Zagna Recipe?
you can try going to foodnetwork.com
Vegetable Not-Zagna Pasta
Coarse salt
1 pound short curly pasta, such as campanelle by Barilla
1 medium zucchini
1 small carrot
2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
One 8-ounce package sliced white mushrooms
1 medium onion, thinly sliced
3 garlic cloves, chopped
Freshly ground pepper
1 cup frozen green peas
1 jarred roasted red pepper鈥攄rained, quartered lengthwise and thinly sliced crosswise
2 tablespoons unsalted butter
2 rounded tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
1/4 teaspoon freshly grated nutmeg (eyeball it)
One 15-ounce container part-skim ricotta cheese (1 1/2 cups)
1 cup grated Parmigiano-Reggiano cheese (a few generous handfuls), plus more to pass around the table
1 cup fresh basil leaves (about 20 leaves), washed and dried
1. Bring a large pot of water to a boil. Add salt, then the pasta, and cook until al dente, about 9 minutes; drain. (Heads up: Reserve a ladle of the cooking water before you drain the pasta.)
2. While the pasta cooks, halve the zucchini lengthwise, then thinly slice into half-moons. Peel the carrot; then, holding the carrot at the root end, use the peeler to thinly slice lengthwise. Place the carrot strips on the cutting board and chop into small pieces鈥攍ike carrot confetti!
3. Heat the EVOO, 2 turns of the pan, in a large, deep skillet over medium-high heat. Add the zucchini, carrot confetti and mushrooms to the skillet. Cook the vegetables for 3 minutes, tossing once, then add the onion and garlic to the pan. Season the vegetables with salt and pepper and toss with tongs. When the onions are tender, about 5 minutes more, add the peas and roasted red pepper and toss to heat through. Transfer the veggies to a large dish.
4. Return the skillet to the stove over medium-low heat and add the butter. When the butter melts, add the flour and whisk for a minute or so, then whisk in the broth and milk. Bring to a bubble and thicken the sauce by letting it reduce for 3 to 5 minutes. Season with salt, pepper and the nutmeg. Slide the vegetables into the sauce.
5. Return the reserved ladle of pasta water to the pasta pot and bring it to a boil. Turn off the heat, stir in the ricotta, then add the grated cheese. Add the pasta to the cheeses. Top the pasta with the veggies and sauce, then toss to combine. Tear or shred the basil and toss into the pasta. Adjust the seasonings. Pass around the extra grated cheese at the table. http://www.rachaelraymag.com/recipe/2596鈥?/a>
I couldn't find that particular episode, but heres a link to some Italian themed episodes.
http://web.foodnetwork.com/food/web/sear鈥?/a>
Hi! I looked at the Foodnetwork site and if you go there and search for not -sagna pasta toss and Rachael Ray, it should show up. It contains meat. Good luck! I hope it's what you are looking for.
It's Non-Sagna thats why you were having trouble finding it =)
Not-sagna Pasta Toss Recipe courtesy Rachael Ray
See this recipe on air Tuesday Jun. 19 at 2:30 PM ET/PT.
Show: 30 Minute Meals
Episode: Come One, Come All
Easier than lasagna, because it's not, this pasta, meat sauce and ricotta toss-up is just as hearty and comforting as the layered Italian fave, but it's ready in a fraction of the time and with much less effort.
1 pound curly short cut pasta (recommended: campanelle by Barilla, fusilli or cavatappi
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound ground sirloin
4 cloves garlic, chopped
1 medium onion, finely chopped
1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
Black pepper
1/2 teaspoon allspice, eyeball it in your palm
1 teaspoon, several drops, Worcestershire sauce
1/2 cup dry red wine, a couple of glugs
1/2 cup beef stock
1 (28-ounce) can crushed tomatoes
1 1/2 cups part-skim ricotta cheese
1 cup fresh basil, about 20 leaves
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table
Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.
Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.
Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper.
Serve bowlfuls of Not--sagna with extra sauce on top and more grated Parmesan to pass at the table.Rachel Ray's Not-Zagna Recipe?
you can try going to foodnetwork.com
Vegetable Not-Zagna Pasta
Coarse salt
1 pound short curly pasta, such as campanelle by Barilla
1 medium zucchini
1 small carrot
2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
One 8-ounce package sliced white mushrooms
1 medium onion, thinly sliced
3 garlic cloves, chopped
Freshly ground pepper
1 cup frozen green peas
1 jarred roasted red pepper鈥攄rained, quartered lengthwise and thinly sliced crosswise
2 tablespoons unsalted butter
2 rounded tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
1/4 teaspoon freshly grated nutmeg (eyeball it)
One 15-ounce container part-skim ricotta cheese (1 1/2 cups)
1 cup grated Parmigiano-Reggiano cheese (a few generous handfuls), plus more to pass around the table
1 cup fresh basil leaves (about 20 leaves), washed and dried
1. Bring a large pot of water to a boil. Add salt, then the pasta, and cook until al dente, about 9 minutes; drain. (Heads up: Reserve a ladle of the cooking water before you drain the pasta.)
2. While the pasta cooks, halve the zucchini lengthwise, then thinly slice into half-moons. Peel the carrot; then, holding the carrot at the root end, use the peeler to thinly slice lengthwise. Place the carrot strips on the cutting board and chop into small pieces鈥攍ike carrot confetti!
3. Heat the EVOO, 2 turns of the pan, in a large, deep skillet over medium-high heat. Add the zucchini, carrot confetti and mushrooms to the skillet. Cook the vegetables for 3 minutes, tossing once, then add the onion and garlic to the pan. Season the vegetables with salt and pepper and toss with tongs. When the onions are tender, about 5 minutes more, add the peas and roasted red pepper and toss to heat through. Transfer the veggies to a large dish.
4. Return the skillet to the stove over medium-low heat and add the butter. When the butter melts, add the flour and whisk for a minute or so, then whisk in the broth and milk. Bring to a bubble and thicken the sauce by letting it reduce for 3 to 5 minutes. Season with salt, pepper and the nutmeg. Slide the vegetables into the sauce.
5. Return the reserved ladle of pasta water to the pasta pot and bring it to a boil. Turn off the heat, stir in the ricotta, then add the grated cheese. Add the pasta to the cheeses. Top the pasta with the veggies and sauce, then toss to combine. Tear or shred the basil and toss into the pasta. Adjust the seasonings. Pass around the extra grated cheese at the table. http://www.rachaelraymag.com/recipe/2596鈥?/a>
I couldn't find that particular episode, but heres a link to some Italian themed episodes.
http://web.foodnetwork.com/food/web/sear鈥?/a>
Hi! I looked at the Foodnetwork site and if you go there and search for not -sagna pasta toss and Rachael Ray, it should show up. It contains meat. Good luck! I hope it's what you are looking for.
What is the recipe on the Rachel Ray show from about 1-2 years ago about the pumpkin stuffing with seeds and?
stuff? please answer!!What is the recipe on the Rachel Ray show from about 1-2 years ago about the pumpkin stuffing with seeds and?
I saw that episode just the other day. Check food network for recipes of recent shows. But, I think it was saute Onions, apples, %26amp; zucchini in butter until softened. add crumbled up Pumpkin muffins and some sesame seeds. I think there might have been some chicken stock too! Then bake until browned.What is the recipe on the Rachel Ray show from about 1-2 years ago about the pumpkin stuffing with seeds and?
espogirl is right, it was Thanksgiving in 60 minutes episode and its on food net work but in video.
here it is
http://www.foodnetwork.com/recipes/racha鈥?/a>home theater
I saw that episode just the other day. Check food network for recipes of recent shows. But, I think it was saute Onions, apples, %26amp; zucchini in butter until softened. add crumbled up Pumpkin muffins and some sesame seeds. I think there might have been some chicken stock too! Then bake until browned.What is the recipe on the Rachel Ray show from about 1-2 years ago about the pumpkin stuffing with seeds and?
espogirl is right, it was Thanksgiving in 60 minutes episode and its on food net work but in video.
here it is
http://www.foodnetwork.com/recipes/racha鈥?/a>
Recipe from Rachel Ray's show this week....Grilled Tomato and Swiss?
I caught part of one of her shows this week, and she was making Grilled Cheese and Tomato sandwiches, but the difference was that there was no bread, but instead she coated with egg, flour, and dipped it in crushed nuts. I didn't have time to write it down. Does anyone have this recipe written down, or might know where I can find it online? I looked on her website and can't seem to locate it. Thank you!Recipe from Rachel Ray's show this week....Grilled Tomato and Swiss?
here ya go
http://www.rachaelrayshow.com/food/recip…
in the future, google Rachael Ray show when that comes up there is a link to ';this weeks recipes'; the default is set at show all
Complete recipe
Curb the Carb” Grilled Cheese
Ingredients
* 1/4 cup flour, for dredging
* 2 eggs, lightly beaten
* 3/4 cup finely ground nuts, such as almonds, walnuts or pecans
* 2 tablespoons chopped herbs, such as parsley, thyme, or basil
* 2 tablespoons EVOO – Extra Virgin Olive Oil
* 1 beefsteak tomato, sliced
* Salt and ground black pepper
* 8 slices of your favorite cheese, such as Gruyere, Havarti or provolone
Yields: Serves 2
Preparation
Set up 3 plates or shallow bowls and fill one with the flour, one with the eggs and one with the ground nuts and herbs.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season each slice of tomato with salt and pepper, and sandwich between 2 slices of cheese. Carefully toss each bundle in the flour, then the egg and then the ground nuts to coat.
Place each bundle into the skillet and cook until the nuts are golden brown and the cheese has melted, 2-3 minutes per side. Serve immediately.Recipe from Rachel Ray's show this week....Grilled Tomato and Swiss?
4 servings
Ingredients
* 4 tablespoons Shedd's Spread Country Crock® Calcium plus Vitamin D
* 1/2 pound thinly sliced Swiss cheese
* 2 small tomatoes, thinly sliced
* 1 cup baby spinach
* 8 slices thick country style or whole grain bread
Preparation
Evenly arrange cheese, tomatoes and spinach onto 4 slices bread, then top each with remaining bread slices. Spread one side of each sandwich generously with Shedd's Spread Country Crock® Calcium plus Vitamin D. Preheat 10-inch nonstick skillet over medium-high heat 30 seconds. Cook two sandwiches, Spread side down, 2 minutes or until golden. Spread tops with additional Spread and turn. Cook an additional 2 minutes or until golden. Repeat with remaining sandwiches.
Check www.foodnetwork.com
look for this weeks shows
here ya go
http://www.rachaelrayshow.com/food/recip…
in the future, google Rachael Ray show when that comes up there is a link to ';this weeks recipes'; the default is set at show all
Complete recipe
Curb the Carb” Grilled Cheese
Ingredients
* 1/4 cup flour, for dredging
* 2 eggs, lightly beaten
* 3/4 cup finely ground nuts, such as almonds, walnuts or pecans
* 2 tablespoons chopped herbs, such as parsley, thyme, or basil
* 2 tablespoons EVOO – Extra Virgin Olive Oil
* 1 beefsteak tomato, sliced
* Salt and ground black pepper
* 8 slices of your favorite cheese, such as Gruyere, Havarti or provolone
Yields: Serves 2
Preparation
Set up 3 plates or shallow bowls and fill one with the flour, one with the eggs and one with the ground nuts and herbs.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season each slice of tomato with salt and pepper, and sandwich between 2 slices of cheese. Carefully toss each bundle in the flour, then the egg and then the ground nuts to coat.
Place each bundle into the skillet and cook until the nuts are golden brown and the cheese has melted, 2-3 minutes per side. Serve immediately.Recipe from Rachel Ray's show this week....Grilled Tomato and Swiss?
4 servings
Ingredients
* 4 tablespoons Shedd's Spread Country Crock® Calcium plus Vitamin D
* 1/2 pound thinly sliced Swiss cheese
* 2 small tomatoes, thinly sliced
* 1 cup baby spinach
* 8 slices thick country style or whole grain bread
Preparation
Evenly arrange cheese, tomatoes and spinach onto 4 slices bread, then top each with remaining bread slices. Spread one side of each sandwich generously with Shedd's Spread Country Crock® Calcium plus Vitamin D. Preheat 10-inch nonstick skillet over medium-high heat 30 seconds. Cook two sandwiches, Spread side down, 2 minutes or until golden. Spread tops with additional Spread and turn. Cook an additional 2 minutes or until golden. Repeat with remaining sandwiches.
Check www.foodnetwork.com
look for this weeks shows
Recipe october 2009 rachel ray magazine?
I planned to make the moussaka recipe from the october 2009 racheal ray magazine. I bought all the ingredients and when i got home i realized that i left the magazine somewhere. if anyone could please answer and let me know the recipe along with the directions i will be very grateful! the recipe is i believe on page 64.Recipe october 2009 rachel ray magazine?
http://www.rachaelraymag.com/Recipes/rac鈥?/a>
Could this be what you are looking for?
http://www.rachaelraymag.com/Recipes/rac鈥?/a>
Could this be what you are looking for?
Can you give me rachel ray's recipe shown on oprah winfrey show named 'vodka cream pasta'?
complete recipe name is 'you won't be single for long vodka cream pasta'Can you give me rachel ray's recipe shown on oprah winfrey show named 'vodka cream pasta'?
I guess you are looking to get engaged?
LOL
';You Won't Be Single For Long Vodka Cream Pasta Recipe';, courtesy Rachael Ray
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings
This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
This sounds absolutely delicious. If you make it, let me know how it comes out!
http://www.foodnetwork.com/food/recipes/鈥?/a>
Episode#: TM1B15
Copyright 漏 2006 Television Food Network, G.P., All Rights ReservedCan you give me rachel ray's recipe shown on oprah winfrey show named 'vodka cream pasta'?
You are most welcome. These types of questions are the ones I enjoy answering...especially if it involves food %26amp; romance, my 2 favorites!
Hope it works for your friend! Report Abuse
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Serve with:
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently saut茅 shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
You Won't Be Single Long Vodka Cream Pasta
-1 tbsp EVOO (extra virgin olive oil), once around the pan in slow stream
-1 tbsp butter
-2 cloves garlic, minced
-2 shallots (green onions), minced
-1 cup chicken stock
-1 cup vodka
-1 can crushed tomatoes (32 oz)
-coarse salt %26amp; pepper
-16 oz pasta, such as penne or farfalle
-1/2 cup heavy cream
-20 fresh basil leaves, shredded or torn
Serve with:
-crusty bread, for passing
Instructions
1. Heat a large skillet over moderate heat. Add oil, butter, garlic, shallots. Gently saute shallots for 3-5 min to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce the vodka by half, this will take 2-3 minutes. Add chicken stock, tomatoes. Bring the sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
2. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (cooked but still firm). While the pasta cooks, prepare your salad or orther side dishes.
3. Stir cream into sauce. When sauce returns to a bubble, remove it from the heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
I won't include the recipe, since others already have done so. However, I made this recipe and found it to be lacking. I think it would be better with olives or sun dried tomatoes. I made it with Spanish olives, and thought this substantially improved the dish.
My husband asked me not to make it again. Wasn't the 1st thing of Rachel Ray's I've tried that didn't turn out. I'm going to try it Dan's way.
I guess you are looking to get engaged?
LOL
';You Won't Be Single For Long Vodka Cream Pasta Recipe';, courtesy Rachael Ray
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings
This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
This sounds absolutely delicious. If you make it, let me know how it comes out!
http://www.foodnetwork.com/food/recipes/鈥?/a>
Episode#: TM1B15
Copyright 漏 2006 Television Food Network, G.P., All Rights ReservedCan you give me rachel ray's recipe shown on oprah winfrey show named 'vodka cream pasta'?
You are most welcome. These types of questions are the ones I enjoy answering...especially if it involves food %26amp; romance, my 2 favorites!
Hope it works for your friend! Report Abuse
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Serve with:
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently saut茅 shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
You Won't Be Single Long Vodka Cream Pasta
-1 tbsp EVOO (extra virgin olive oil), once around the pan in slow stream
-1 tbsp butter
-2 cloves garlic, minced
-2 shallots (green onions), minced
-1 cup chicken stock
-1 cup vodka
-1 can crushed tomatoes (32 oz)
-coarse salt %26amp; pepper
-16 oz pasta, such as penne or farfalle
-1/2 cup heavy cream
-20 fresh basil leaves, shredded or torn
Serve with:
-crusty bread, for passing
Instructions
1. Heat a large skillet over moderate heat. Add oil, butter, garlic, shallots. Gently saute shallots for 3-5 min to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce the vodka by half, this will take 2-3 minutes. Add chicken stock, tomatoes. Bring the sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
2. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (cooked but still firm). While the pasta cooks, prepare your salad or orther side dishes.
3. Stir cream into sauce. When sauce returns to a bubble, remove it from the heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
I won't include the recipe, since others already have done so. However, I made this recipe and found it to be lacking. I think it would be better with olives or sun dried tomatoes. I made it with Spanish olives, and thought this substantially improved the dish.
My husband asked me not to make it again. Wasn't the 1st thing of Rachel Ray's I've tried that didn't turn out. I'm going to try it Dan's way.
Can you give me the recipe of Rachel Ray's pasta with vodka? She was on Oprah 2/28/06 and I didn't get it.
Rachel Ray has a regular show on the Food network, you can access her archives on the webiste, Foodnetwork.com I don't know if that particular recipe is there, but there's a lot of good stuff to choose from.Can you give me the recipe of Rachel Ray's pasta with vodka? She was on Oprah 2/28/06 and I didn't get it.
http://www.oprah.com/foodhome/food/recip鈥?/a>
There ya goCan you give me the recipe of Rachel Ray's pasta with vodka? She was on Oprah 2/28/06 and I didn't get it.
go to food network,find rachel ray site and click on it
Here it is...
';You Won't Be Single for Long'; Vodka Cream Pasta - Rachael Ray
INGREDIENTS
鈥? tablespoon extra-virgin olive oil, once around the pan in a slow stream
鈥? tablespoon butter
鈥? cloves garlic, minced
鈥? shallots, minced
鈥? cup vodka
鈥? cup chicken stock
鈥? can crushed tomatoes (32 ounces)
鈥oarse salt and pepper
鈥?6 ounces pasta, such as penne rigate
鈥?/2 cup heavy cream
鈥?0 leaves fresh basil, shredded or torn
Serve with:
鈥rusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently saut茅 the garlic and shallot mixture for 3 to 5 minutes to bring out their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
http://www.oprah.com/foodhome/food/recip鈥?/a>
There ya goCan you give me the recipe of Rachel Ray's pasta with vodka? She was on Oprah 2/28/06 and I didn't get it.
go to food network,find rachel ray site and click on it
Here it is...
';You Won't Be Single for Long'; Vodka Cream Pasta - Rachael Ray
INGREDIENTS
鈥? tablespoon extra-virgin olive oil, once around the pan in a slow stream
鈥? tablespoon butter
鈥? cloves garlic, minced
鈥? shallots, minced
鈥? cup vodka
鈥? cup chicken stock
鈥? can crushed tomatoes (32 ounces)
鈥oarse salt and pepper
鈥?6 ounces pasta, such as penne rigate
鈥?/2 cup heavy cream
鈥?0 leaves fresh basil, shredded or torn
Serve with:
鈥rusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently saut茅 the garlic and shallot mixture for 3 to 5 minutes to bring out their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
Rachel Ray had the people from the Show Little People Big World on a few weeks ago. RECIPE?
She made a Chicken stew with them and i really need the recipe. SHe put perogies on the soup at the end.Rachel Ray had the people from the Show Little People Big World on a few weeks ago. RECIPE?
you can search foodnetwork.com for the recipe since i don't have the exact name that you are looking forRachel Ray had the people from the Show Little People Big World on a few weeks ago. RECIPE?
Closest thing I could find:
Chicken Catchatory-Ravioli Stew Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Cooking With Sabia: Dinner with My Dad
3 cloves garlic
2 tablespoons extra-virgin olive oil, 2 times around the pan in a slow stream
2 stems fresh rosemary leaves
2 stems fresh thyme leaves
1 cup pre-sliced fresh mushrooms, available in produce section or, Grown Helper may slice for you, about 1/3 pound
Salt and pepper
1 (15-ounce) can stewed tomatoes with peppers, onions and celery
2 roasted red peppers, drained
1 cup tomato sauce
1 package chopped frozen spinach, defrosted in microwave and drained
6 cups chicken broth
1 package chicken breast tenders, 3/4 pound to 1 pound
1 pound fresh ravioli, any flavor
1 cup grated Parmigiano-Reggiano or Romano to pass at table
Crusty Italian bread or rolls, to pass at table
Heat a big soup pot over medium high heat. Have a GH (grown-up helper) do this for you.
WHACK the garlic with a fist or the palm of your hand. Separate the skins from the smashed garlic and throw just the skins away into the garbage bowl. WHACK the 3 cloves of garlic with the bottom of a small saucepan. Add extra-virgin olive oil, 2 turns of the pan, to the soup pot. Throw in the garlic and 2 stems each of the rosemary and fresh thyme herbs. The leaves will fall off the stems and give a delicious and really cool flavor to your special stew. Add the mushrooms, too and help stir as the mushrooms cook 3 to 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking.
Next, have the GH open the can of tomatoes and pour into the soup pot. Use a sharp, small knife to chop the red roasted bell peppers. Keep your fingers on the hand that is not holding the knife curled under so you don't chop off a whole finger! You just want to cut up those peppers into pieces as big as your mouth, that's what they call ';bite-size.'; Add the chopped up roasted red peppers to the tomatoes and stir. Squeeze as much liquid as possible out of the spinach. Add spinach, tomato sauce and chicken broth to the pot.. Stir really slowly or the soup will slosh out of your pot! Stir until the spinach is all broken up in the broth. Have the GH cover the soup and raise the heat to high.
Have the GH cut up the chicken for you on a separate cutting board from the one you cut up the vegetables on. Tell them to use a plastic board. Cut the chicken tenders into 1-inch pieces across and add them to the stew. Tell the GH to go wash up right away with lots of soap and hot water so that the raw chicken doesn't get on anything else in the kitchen or any other food.
When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes. Turn off the heat and let the stew cool down a little bit. Have your GH serve up the stew and pass cheese and bread at the table to go with it.
I watched that too - watch every day, but didn't really take note of the recipe.
http://www.rachaelray.com
look up the racheal ray website and follow the episode guide.
you can search foodnetwork.com for the recipe since i don't have the exact name that you are looking forRachel Ray had the people from the Show Little People Big World on a few weeks ago. RECIPE?
Closest thing I could find:
Chicken Catchatory-Ravioli Stew Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Cooking With Sabia: Dinner with My Dad
3 cloves garlic
2 tablespoons extra-virgin olive oil, 2 times around the pan in a slow stream
2 stems fresh rosemary leaves
2 stems fresh thyme leaves
1 cup pre-sliced fresh mushrooms, available in produce section or, Grown Helper may slice for you, about 1/3 pound
Salt and pepper
1 (15-ounce) can stewed tomatoes with peppers, onions and celery
2 roasted red peppers, drained
1 cup tomato sauce
1 package chopped frozen spinach, defrosted in microwave and drained
6 cups chicken broth
1 package chicken breast tenders, 3/4 pound to 1 pound
1 pound fresh ravioli, any flavor
1 cup grated Parmigiano-Reggiano or Romano to pass at table
Crusty Italian bread or rolls, to pass at table
Heat a big soup pot over medium high heat. Have a GH (grown-up helper) do this for you.
WHACK the garlic with a fist or the palm of your hand. Separate the skins from the smashed garlic and throw just the skins away into the garbage bowl. WHACK the 3 cloves of garlic with the bottom of a small saucepan. Add extra-virgin olive oil, 2 turns of the pan, to the soup pot. Throw in the garlic and 2 stems each of the rosemary and fresh thyme herbs. The leaves will fall off the stems and give a delicious and really cool flavor to your special stew. Add the mushrooms, too and help stir as the mushrooms cook 3 to 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking.
Next, have the GH open the can of tomatoes and pour into the soup pot. Use a sharp, small knife to chop the red roasted bell peppers. Keep your fingers on the hand that is not holding the knife curled under so you don't chop off a whole finger! You just want to cut up those peppers into pieces as big as your mouth, that's what they call ';bite-size.'; Add the chopped up roasted red peppers to the tomatoes and stir. Squeeze as much liquid as possible out of the spinach. Add spinach, tomato sauce and chicken broth to the pot.. Stir really slowly or the soup will slosh out of your pot! Stir until the spinach is all broken up in the broth. Have the GH cover the soup and raise the heat to high.
Have the GH cut up the chicken for you on a separate cutting board from the one you cut up the vegetables on. Tell them to use a plastic board. Cut the chicken tenders into 1-inch pieces across and add them to the stew. Tell the GH to go wash up right away with lots of soap and hot water so that the raw chicken doesn't get on anything else in the kitchen or any other food.
When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes. Turn off the heat and let the stew cool down a little bit. Have your GH serve up the stew and pass cheese and bread at the table to go with it.
I watched that too - watch every day, but didn't really take note of the recipe.
http://www.rachaelray.com
look up the racheal ray website and follow the episode guide.
Rachel ray Booscotti recipe?
Does anyone know of the booscooti recipe from rachel ray for dogs? For the holiday?Rachel ray Booscotti recipe?
Pet Friendly - Peanut-Carob Isabooscotti
Rachael Ray
From Every Day with Rachael Ray
December-January 2008
MAKES SIXTEEN BISCUITS
2 cups whole wheat flour
1 tablespoon baking powder
2 pinches ground cinnamon
1 cup chunky peanut butter
1 cup milk
1 cup carob chips
1. Preheat the oven to 400掳. In a large bowl, combine the flour, baking powder and cinnamon. Place the peanut butter in a medium bowl and microwave at high power to soften, 5 to 10 seconds. Whisk in the milk, then stir the mixture into the dry ingredients.
2. Shape the dough into a long, flattened log and place on a greased baking sheet. Bake for 20 minutes; remove from the oven and let cool for 10 minutes. Slice the log crosswise on an angle into 1-inch-thick pieces. Set the slices on their sides (they should look like biscotti) and bake until crisp, 10 to 12 minutes more. Transfer to a rack to cool.
3. Melt the carob in a microwave or on the stovetop over low heat. Thin the melted carob with 1 tablespoon water, if needed. Using a spoon, drizzle the melted carob over the biscuits. Let cool completely. Store in an airtight container.Rachel ray Booscotti recipe?
Ingredients
1/2 cup vegetable oil
3 eggs
1 cup sugar
1 tablespoon anise extract, or 3 drops anise oil
3 1/4 cups all-purpose flour
1 tablespoon baking powder
Directions
Preheat the oven to 375 degrees F. Grease cookie sheets or line with parchment paper. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into 2 pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2-inch thickness.
Bake for 25 to 30 minutes, until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each 1 crosswise into 1/2-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Cookie slices should be lightly toasted
Jayjla, Foodnetwork.com Rachael Ray, would be the best way to handle it. You can ask her direct, and the recipe will be emailed to you.
Chrishome theater
Pet Friendly - Peanut-Carob Isabooscotti
Rachael Ray
From Every Day with Rachael Ray
December-January 2008
MAKES SIXTEEN BISCUITS
2 cups whole wheat flour
1 tablespoon baking powder
2 pinches ground cinnamon
1 cup chunky peanut butter
1 cup milk
1 cup carob chips
1. Preheat the oven to 400掳. In a large bowl, combine the flour, baking powder and cinnamon. Place the peanut butter in a medium bowl and microwave at high power to soften, 5 to 10 seconds. Whisk in the milk, then stir the mixture into the dry ingredients.
2. Shape the dough into a long, flattened log and place on a greased baking sheet. Bake for 20 minutes; remove from the oven and let cool for 10 minutes. Slice the log crosswise on an angle into 1-inch-thick pieces. Set the slices on their sides (they should look like biscotti) and bake until crisp, 10 to 12 minutes more. Transfer to a rack to cool.
3. Melt the carob in a microwave or on the stovetop over low heat. Thin the melted carob with 1 tablespoon water, if needed. Using a spoon, drizzle the melted carob over the biscuits. Let cool completely. Store in an airtight container.Rachel ray Booscotti recipe?
Ingredients
1/2 cup vegetable oil
3 eggs
1 cup sugar
1 tablespoon anise extract, or 3 drops anise oil
3 1/4 cups all-purpose flour
1 tablespoon baking powder
Directions
Preheat the oven to 375 degrees F. Grease cookie sheets or line with parchment paper. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into 2 pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2-inch thickness.
Bake for 25 to 30 minutes, until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each 1 crosswise into 1/2-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Cookie slices should be lightly toasted
Jayjla, Foodnetwork.com Rachael Ray, would be the best way to handle it. You can ask her direct, and the recipe will be emailed to you.
Chris
Does anyone have Rachel Rays recipe for shepherds pie with sweet potatoes?
On FoodnetworkTv.com, there were only two shepherd's pie recipes for Rachael Ray and they did not have sweet potatoes.
However, the show ';weighing in'; with Juan-Carlos Cruz had this recipe --
Sweet Potato Shepherd's Pie Recipe courtesy Juan-Carlos Cruz
Show: Weighing In
Episode: The DJs
2 1/2 pounds sweet potatoes, peeled and diced
1 cup buttermilk
2 teaspoons ground cinnamon
1 tablespoon light butter
1 tablespoon olive oil
2 cloves garlic, crushed
1 large carrot, diced
2 cups white button mushrooms, wiped clean
2 tablespoons tomato paste
2 tablespoons steak sauce
1/4 cup all-purpose flour
1 cup beef broth
1 pound turkey thighs, roasted and shredded, skin removed
Preheat oven to 375 degrees F. Place the sweet potatoes into a nonstick saucepan. Cover with cold water. Bring to a simmer and cook until fork tender. Drain well. Mash with potato masher. Add buttermilk, cinnamon, and light butter and continue mashing until well blended. In a separate nonstick saucepan, heat 1 tablespoon of olive oil. Add garlic and saut茅 for 30 seconds. Add carrot and mushrooms and continue saut茅ing for 1 minute or until the mushrooms are soft. Add tomato paste and steak sauce and mix until well blended. Sprinkle flour into the mixture. Mix with a wooden spoon until the flour has absorbed all of the moisture. Slowly pour the beef stock into the mixture and stir to blend completely. Add the shredded turkey and simmer until the sauce is thick. Pour the turkey mixture into a 2-quart casserole dish. Top with the sweet potato mixture. Bake for 45 minutes to 1 hour, until the sweet potatoes are slightly browned.
Enjoy! ~-~Does anyone have Rachel Rays recipe for shepherds pie with sweet potatoes?
Sweet Potato Shepherd's Pie
Ingredients
2-1/2 pounds lean ground beef
1/2 cup butter or margarine
1 onion, finely chopped
2 cloves garlic, crushed
1/4 cup all-purpose flour
1 cup beef broth
2 eggs, beaten
1 teaspoon rosemary
3/4 teaspoon salt
1/4 teaspoon pepper
4 hard-boiled eggs
2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
1 (40-ounce) can sweet potatoes
1/2 teaspoon nutmeg
Instructions
In a large skillet, brown ground beef. With a slotted spoon, remove meat from skillet and place in a large bowl.
In a medium saucepan, melt 1/4 cup butter; saute onions and garlic for 3 minutes. Remove from heat; stir in flour. Gradually stir in broth. Bring to boiling, stirring constantly, until thickened. Remove from heat; cool slightly. Gradually stir in eggs. Add sauce, rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper to meat; mix well.
Preheat oven to 375 degrees F. Spray an 8-inch springform pan with non-stick vegetable spray.
Spoon half the meat mixture into prepared springform. Arrange hard-boiled eggs, end to end, in a circle in center of pan; cover with remaining meat mixture. Spread spinach over meat.
Drain liquid from sweet potatoes. Place sweet potatoes in food processor, puree with remaining butter, nutmeg, salt, and pepper. Spread 1 cup puree over spinach. Place remaining puree in pastry bag fitted with 1/2-inch star tip; pipe in decorative pattern over all. Place springform on jelly-roll pan.
Bake for 35 minutes or until heated through.Does anyone have Rachel Rays recipe for shepherds pie with sweet potatoes?
Go to they have all the recipes of their various personalities.
However, the show ';weighing in'; with Juan-Carlos Cruz had this recipe --
Sweet Potato Shepherd's Pie Recipe courtesy Juan-Carlos Cruz
Show: Weighing In
Episode: The DJs
2 1/2 pounds sweet potatoes, peeled and diced
1 cup buttermilk
2 teaspoons ground cinnamon
1 tablespoon light butter
1 tablespoon olive oil
2 cloves garlic, crushed
1 large carrot, diced
2 cups white button mushrooms, wiped clean
2 tablespoons tomato paste
2 tablespoons steak sauce
1/4 cup all-purpose flour
1 cup beef broth
1 pound turkey thighs, roasted and shredded, skin removed
Preheat oven to 375 degrees F. Place the sweet potatoes into a nonstick saucepan. Cover with cold water. Bring to a simmer and cook until fork tender. Drain well. Mash with potato masher. Add buttermilk, cinnamon, and light butter and continue mashing until well blended. In a separate nonstick saucepan, heat 1 tablespoon of olive oil. Add garlic and saut茅 for 30 seconds. Add carrot and mushrooms and continue saut茅ing for 1 minute or until the mushrooms are soft. Add tomato paste and steak sauce and mix until well blended. Sprinkle flour into the mixture. Mix with a wooden spoon until the flour has absorbed all of the moisture. Slowly pour the beef stock into the mixture and stir to blend completely. Add the shredded turkey and simmer until the sauce is thick. Pour the turkey mixture into a 2-quart casserole dish. Top with the sweet potato mixture. Bake for 45 minutes to 1 hour, until the sweet potatoes are slightly browned.
Enjoy! ~-~Does anyone have Rachel Rays recipe for shepherds pie with sweet potatoes?
Sweet Potato Shepherd's Pie
Ingredients
2-1/2 pounds lean ground beef
1/2 cup butter or margarine
1 onion, finely chopped
2 cloves garlic, crushed
1/4 cup all-purpose flour
1 cup beef broth
2 eggs, beaten
1 teaspoon rosemary
3/4 teaspoon salt
1/4 teaspoon pepper
4 hard-boiled eggs
2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
1 (40-ounce) can sweet potatoes
1/2 teaspoon nutmeg
Instructions
In a large skillet, brown ground beef. With a slotted spoon, remove meat from skillet and place in a large bowl.
In a medium saucepan, melt 1/4 cup butter; saute onions and garlic for 3 minutes. Remove from heat; stir in flour. Gradually stir in broth. Bring to boiling, stirring constantly, until thickened. Remove from heat; cool slightly. Gradually stir in eggs. Add sauce, rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper to meat; mix well.
Preheat oven to 375 degrees F. Spray an 8-inch springform pan with non-stick vegetable spray.
Spoon half the meat mixture into prepared springform. Arrange hard-boiled eggs, end to end, in a circle in center of pan; cover with remaining meat mixture. Spread spinach over meat.
Drain liquid from sweet potatoes. Place sweet potatoes in food processor, puree with remaining butter, nutmeg, salt, and pepper. Spread 1 cup puree over spinach. Place remaining puree in pastry bag fitted with 1/2-inch star tip; pipe in decorative pattern over all. Place springform on jelly-roll pan.
Bake for 35 minutes or until heated through.Does anyone have Rachel Rays recipe for shepherds pie with sweet potatoes?
Go to they have all the recipes of their various personalities.
Whats the recipe by Rachel Ray?
whats the recipe called by rachel ray,the punch that had popsicles in it?I remeber seeing it in her magazine,but my mom threw it away. anyone know what its called? or like, know the URL for the recipe?Whats the recipe by Rachel Ray?
Here is a link to Rachael's cocktails recipes:
http://www.rachaelray.com/food_results.p鈥?/a>
and I found this:
http://chefmom.sheknows.com/articles/fre鈥?/a>Whats the recipe by Rachel Ray?
www.foodnetwork.com
you can get recipes from any of the food network people
Here is a link to Rachael's cocktails recipes:
http://www.rachaelray.com/food_results.p鈥?/a>
and I found this:
http://chefmom.sheknows.com/articles/fre鈥?/a>Whats the recipe by Rachel Ray?
www.foodnetwork.com
you can get recipes from any of the food network people
I am looking for a recipe that aired June 18-22 on Rachel Ray talk show . I don't know the name of it though?
I do know that it had pepperoni, sausage, ham, green peppers and pasta in it. It was served with croutons. It reminded me of a strombolli but was a soup/stew consistency.I am looking for a recipe that aired June 18-22 on Rachel Ray talk show . I don't know the name of it though?
http://www.rachaelraymag.com/recipe/sear鈥?/a>
Try searching for some of the ingredients there.I am looking for a recipe that aired June 18-22 on Rachel Ray talk show . I don't know the name of it though?
http://www.rachaelrayshow.com/?q=tvshow/鈥?/a>
Try this hope it helps you out!
you can go to rachelrayshow.com. She has a huge list of her recipes on her site
You can go to food.com and you can go to Rachel Rays section and a lot of times they have pictures of food that she's made, so maybe you will notice it
go to foodnetwork.com and you can look up recipes by show host and date. It should show you all the recipes from that particular show.
http://www.rachaelraymag.com/recipe/sear鈥?/a>
Try searching for some of the ingredients there.I am looking for a recipe that aired June 18-22 on Rachel Ray talk show . I don't know the name of it though?
http://www.rachaelrayshow.com/?q=tvshow/鈥?/a>
Try this hope it helps you out!
you can go to rachelrayshow.com. She has a huge list of her recipes on her site
You can go to food.com and you can go to Rachel Rays section and a lot of times they have pictures of food that she's made, so maybe you will notice it
go to foodnetwork.com and you can look up recipes by show host and date. It should show you all the recipes from that particular show.
Looking for Rachel Ray's Croque Monsieur Recipe?
I am trying to locate her version of the Croque monsieur recipe... I found others, but i like her's the best... i cant seem to find it, does anyone have it?Looking for Rachel Ray's Croque Monsieur Recipe?
Croque Monsieurs a la Rachelle
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
8 slices good quality white bread, buy bread at in-store fresh bakery section of a large market or local bakery and have it sliced for you
6 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups half-and-half or milk
1/2 teaspoon salt, eyeball it
2 tablespoons prepared Dijon mustard, plus extra to pass at the table
3/4 pound French or French style ham, such as Mandrange, deli sliced or, sliced boiled ham
2/3 pound thinly sliced Gruyere or Swiss cheese (recommended: Emmentaler)
1 small jar cornichons or baby gherkin pickles, available on condiment aisle of market
1 small jar pickled onions, also available on condiments aisle
Line up 8 slices of bread on a work surface.
Heat a small saucepot over medium heat. Add 2 tablespoons butter and melt. Add flour to the butter and whisk together. Cook flour and butter together for 1 to 2 minutes, then whisk in half-and-half or milk. Bring sauce to a bubble and thicken another 1 or 2 minutes. Season sauce with salt, then whisk in prepared Dijon mustard.
Heat a large nonstick griddle or skillet over medium heat.
Spread each slice of bread with Dijon bechamel sauce and build 4 sandwiches with 2 or 3 slices of ham and 2 slices of cheese per sandwich. The Dijon bechamel sauce will help hold the meat and cheese in place. Make slices of ham and cheese rest flat; do not pile the meat or cheese. Butter the tops of the 4 sandwiches and set onto griddle or grill, buttered side down. Butter opposite side of each sandwich while the first side is grilling. Toast sandwiches 4 minutes on each side, turn with thin spatula. Serve with cornichons, pickled onions and extra Dijon mustard to pass at table.Looking for Rachel Ray's Croque Monsieur Recipe?
go here and look under her recipes
http://www.foodnetwork.com/food/rachael_鈥?/a>
http://www.foodnetwork.com/food/recipes/鈥?/a>
Croque Monsieur
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter鈥揻lour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot..
Croque Monsieurs a la Rachelle
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
8 slices good quality white bread, buy bread at in-store fresh bakery section of a large market or local bakery and have it sliced for you
6 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups half-and-half or milk
1/2 teaspoon salt, eyeball it
2 tablespoons prepared Dijon mustard, plus extra to pass at the table
3/4 pound French or French style ham, such as Mandrange, deli sliced or, sliced boiled ham
2/3 pound thinly sliced Gruyere or Swiss cheese (recommended: Emmentaler)
1 small jar cornichons or baby gherkin pickles, available on condiment aisle of market
1 small jar pickled onions, also available on condiments aisle
Line up 8 slices of bread on a work surface.
Heat a small saucepot over medium heat. Add 2 tablespoons butter and melt. Add flour to the butter and whisk together. Cook flour and butter together for 1 to 2 minutes, then whisk in half-and-half or milk. Bring sauce to a bubble and thicken another 1 or 2 minutes. Season sauce with salt, then whisk in prepared Dijon mustard.
Heat a large nonstick griddle or skillet over medium heat.
Spread each slice of bread with Dijon bechamel sauce and build 4 sandwiches with 2 or 3 slices of ham and 2 slices of cheese per sandwich. The Dijon bechamel sauce will help hold the meat and cheese in place. Make slices of ham and cheese rest flat; do not pile the meat or cheese. Butter the tops of the 4 sandwiches and set onto griddle or grill, buttered side down. Butter opposite side of each sandwich while the first side is grilling. Toast sandwiches 4 minutes on each side, turn with thin spatula. Serve with cornichons, pickled onions and extra Dijon mustard to pass at table.Looking for Rachel Ray's Croque Monsieur Recipe?
go here and look under her recipes
http://www.foodnetwork.com/food/rachael_鈥?/a>
http://www.foodnetwork.com/food/recipes/鈥?/a>
Croque Monsieur
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter鈥揻lour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot..
Rachel Rays Recipe for Braciole?
On Rachael Rays program Dec. 4 2007 , I would like to see the recipes she had for the items she cookedRachel Rays Recipe for Braciole?
Braciole Recipe
Show: Rachael Ray
3 cups tomato sauce
1 1/4 cups flavored croutons
1/3 cup grated Parmesan
2 eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 clove garlic
1 pound flank steak, pounded to 1/4-inch thick
Olive oil, for brushing
Salt and pepper
Vegetable oil, for searing
Preheat the oven to 350 degrees F. Place the tomato sauce in a 9 by 13-inch baking dish and place in the oven to heat.
In a the bowl of a food processor mix the croutons, cheese, eggs, herbs and garlic until it forms a paste.
Brush the pounded flank steak with the olive oil and season generously with the salt and pepper. Spread the filling evenly over the meat. Roll tightly and tie with butcher's twine.
In a large saute pan heat 1 to 2 tablespoons of vegetable oil and sear all sides of the rolled meat. Remove from the pan.
Add to the hot tomato sauce, cover with a tin foil tent so that the foil is not touching the meat. Braise for 35 minutes or, up to 3 hoursRachel Rays Recipe for Braciole?
Www.foodnetwork.com. They list the shows and the recipes as well as dates! You can print them from there. I made the braciole and it was incredible!! Good luck
You mean November 4th? She had Wilted spinach with garlic and oil and Neopolitan ice cream with cherry sauce - her braciole recipe is call My mama's braciole recipe. Just type in braciole at the top of the search for recipes on the food network
www.foodtv.com
here you go
http://www.foodnetwork.com/food/recipes/鈥?/a>
8 slices beef braciole, beef very thinly sliced
Coarse salt and black pepper
8 slices prosciutto di Parma
1 1/2 cups plain bread crumbs, eyeball it
1/2 cup milk, eyeball it
2/3 cup Parmigiano-Reggiano, 3 handfuls
1 small onion, finely chopped
1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped
1 cup chopped arugula
Plain round toothpicks
2 tablespoon extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, cracked away from skin
2 tablespoons butter
12 crimini mushrooms, finely chopped
2 tablespoons flour
1 cup dry white wine
1 cup beef broth
1 rounded tablespoon tomato paste
Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.home theater
Braciole Recipe
Show: Rachael Ray
3 cups tomato sauce
1 1/4 cups flavored croutons
1/3 cup grated Parmesan
2 eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 clove garlic
1 pound flank steak, pounded to 1/4-inch thick
Olive oil, for brushing
Salt and pepper
Vegetable oil, for searing
Preheat the oven to 350 degrees F. Place the tomato sauce in a 9 by 13-inch baking dish and place in the oven to heat.
In a the bowl of a food processor mix the croutons, cheese, eggs, herbs and garlic until it forms a paste.
Brush the pounded flank steak with the olive oil and season generously with the salt and pepper. Spread the filling evenly over the meat. Roll tightly and tie with butcher's twine.
In a large saute pan heat 1 to 2 tablespoons of vegetable oil and sear all sides of the rolled meat. Remove from the pan.
Add to the hot tomato sauce, cover with a tin foil tent so that the foil is not touching the meat. Braise for 35 minutes or, up to 3 hoursRachel Rays Recipe for Braciole?
Www.foodnetwork.com. They list the shows and the recipes as well as dates! You can print them from there. I made the braciole and it was incredible!! Good luck
You mean November 4th? She had Wilted spinach with garlic and oil and Neopolitan ice cream with cherry sauce - her braciole recipe is call My mama's braciole recipe. Just type in braciole at the top of the search for recipes on the food network
www.foodtv.com
here you go
http://www.foodnetwork.com/food/recipes/鈥?/a>
8 slices beef braciole, beef very thinly sliced
Coarse salt and black pepper
8 slices prosciutto di Parma
1 1/2 cups plain bread crumbs, eyeball it
1/2 cup milk, eyeball it
2/3 cup Parmigiano-Reggiano, 3 handfuls
1 small onion, finely chopped
1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped
1 cup chopped arugula
Plain round toothpicks
2 tablespoon extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, cracked away from skin
2 tablespoons butter
12 crimini mushrooms, finely chopped
2 tablespoons flour
1 cup dry white wine
1 cup beef broth
1 rounded tablespoon tomato paste
Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.
Rachel ray..What is your recipe for Winter white chicken stew?
Is this the one you are looking for?
Waterzooi de Poulet Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: 30-Minute Passport to Belgium
2 tablespoons butter
2 carrots, peeled and diced
2 leeks, chopped, rinsed and dried
2 all-purpose potatoes, peeled and diced
Salt and white pepper
6 cups chicken stock or broth
1 fresh bay leaf or 2 leaves dried
4 sprigs fresh parsley, plus a handful chopped for garnish 4 sprigs fresh thyme
4 boneless, skinless chicken breasts,
8 ounces 1 cup heavy cream
1 large egg yolk
Crusty baguette, warmed, for passing In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes.
Season with salt and white pepper.
Tie together bay, parsley and thyme and add to the pot with stock or broth.
Cover the pot and raise heat to bring liquid to a boil. Add chicken to the pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot.
Remove chicken and slice.
Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken. Add chicken back to the pot along with chopped parsley. Adjust seasoning.
Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping.
http://www.foodnetwork.com/food/recipes/鈥?/a>Rachel ray..What is your recipe for Winter white chicken stew?
I think Rachael Ray is off for the night. Bobby Flay in the house!Rachel ray..What is your recipe for Winter white chicken stew?
Wow she comes in here!! Holy cow if she is here say hey from nicole . tell her i am glad sge made short, dark haired gals that giggle ., hot
Waterzooi de Poulet Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: 30-Minute Passport to Belgium
2 tablespoons butter
2 carrots, peeled and diced
2 leeks, chopped, rinsed and dried
2 all-purpose potatoes, peeled and diced
Salt and white pepper
6 cups chicken stock or broth
1 fresh bay leaf or 2 leaves dried
4 sprigs fresh parsley, plus a handful chopped for garnish 4 sprigs fresh thyme
4 boneless, skinless chicken breasts,
8 ounces 1 cup heavy cream
1 large egg yolk
Crusty baguette, warmed, for passing In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes.
Season with salt and white pepper.
Tie together bay, parsley and thyme and add to the pot with stock or broth.
Cover the pot and raise heat to bring liquid to a boil. Add chicken to the pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot.
Remove chicken and slice.
Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken. Add chicken back to the pot along with chopped parsley. Adjust seasoning.
Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping.
http://www.foodnetwork.com/food/recipes/鈥?/a>Rachel ray..What is your recipe for Winter white chicken stew?
I think Rachael Ray is off for the night. Bobby Flay in the house!Rachel ray..What is your recipe for Winter white chicken stew?
Wow she comes in here!! Holy cow if she is here say hey from nicole . tell her i am glad sge made short, dark haired gals that giggle ., hot
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