thanksRachel Ray Recipe Help?
go to rachelray.com
you can find her recipes there. use key words to try an find what you are looking for. should be able to find it pretty easy.Rachel Ray Recipe Help?
Meat 'n' Potatoes Bread Bowl
From Every Day with Rachael Ray
November 2007
TWO SERVINGS
Prep Time: 30 min
Cook Time: 1 hr
1 pound beef chuck, trimmed and cut into 1-inch cubes
Salt and black pepper
6 tablespoons butter
1 onion, chopped
3 tablespoons flour
2 cups red wine
3 tablespoons tomato paste
1/2 teaspoon cayenne pepper
2 large yellow-fleshed potatoes, such as Yukon gold, peeled and chopped
One 9-ounce package frozen peas and pearl onions, thawed
1 tablespoon sugar
One 1- to 11/2-pound loaf crusty bread, halved crosswise
1. Preheat the oven to 325掳. Season the beef with salt and black pepper. In a Dutch oven or other ovenproof pot, melt 2 tablespoons butter over medium-high heat. Add the beef and cook until browned, about 8 minutes. Using a slotted spoon, transfer to a bowl and set aside.
2. Add 2 tablespoons butter and the chopped onion to the pot and cook over medium-low heat, stirring occasionally, until the onion is golden-brown, 8 to 10 minutes. Whisk in the flour and cook for 1 minute. Slowly whisk in the wine, tomato paste and cayenne and bring to a boil, whisking occasionally. Return the meat and any juices to the pot and stir in the potatoes. Cover and transfer to the oven. Cook until the meat is fork-tender, 1 to 1 1/4 hours.
3. Meanwhile, in a medium skillet, melt the remaining 2 tablespoons butter over medium heat. Add the peas and pearl onions, sugar and a pinch of salt. Cook, stirring occasionally, until the liquid is almost cooked off. Stir the vegetables into the stew
.
4. Scoop out the insides of each bread half, leaving a 3/4-inch border. Place each bread bowl on a dinner plate and fill with the stew.
Crab and Corn Chowder
ngredients
* 1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
* 2 tablespoons butter
* 2 all-purpose potatoes, peeled and diced
* 2 ribs celery, chopped
* 1 medium yellow onion, chopped
* 1 small red bell pepper, seeded and diced
* 1 bay leaf, fresh or dried
* Salt and freshly ground black pepper
* 1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
* 3 tablespoons all-purpose flour
* 2 cups vegetable or chicken stock or broth
* 1 quart whole milk
* 3 cups corn kernels, scraped fresh from the cob or, frozen kernels
* 8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
* 4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional
Toppings:
* Oyster crackers
* Hot cayenne pepper sauce
* Sliced scallions
Directions
Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.
Go to Food Network.com and look it up under her recipes. You can be more specific here with your question too: What is in the stoup? Is it beef, chicken, etc? You're going to have a hard time finding it if you can't remember small details.
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