Prep Time: 20 min
Cook Time: 10 min
Serves 6
Recipe from Rachael Ray
1 cup chocolate chips
3 tablespoons unsalted butter
5 tablespoons sparkling white grape juice or sparkling cider
3 large egg yolks
1/3 cup sugar
3/4 cup heavy cream, chilled
1 tablespoon raspberry jam
In a heatproof bowl, combine the chocolate chips, butter and 2 1/2 tablespoons sparkling grape juice. Set the bowl [...]
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Posted in Apples, Brandy, Brown Sugar, Butter/Margarine, Confectioners’ Sugar/Granulated Sugar, Desserts, Flour, Ground Cinnamon, Heavy Cream, Pecans, Salt, Vanilla Extract, Whipping Cream on February 24, 2008 | No Comments »
Prep Time: 15 min
Bake Time: 1 hr (plus cooling)
Makes 6 servings
Recipe from Rachael Ray
8 apples—peeled, cored and cut into 1/2-inch-thick wedges
1/2 cup heavy cream
1 cup brown sugar
3/4 cup granulated sugar
1/4 cup brandy
1 1/2 sticks (6 ounces) plus 2 tablespoons unsalted butter, chilled
1 tablespoon pure vanilla extract
3/4 teaspoon salt
1 1/2 cups flour
1/2 teaspoon ground cinnamon
1/2 cup [...]
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Posted in Breads, Butter/Margarine, Cheddar, Chicken Broth, Chipotle Chile in Adobo Sauce, Extra-Virgin Olive Oil, Fire-Roasted Tomatoes, Garlic, Mustard, Onions, Thyme on February 24, 2008 | No Comments »
Prep Time: 30 min
Cook Time: 30 min
Makes 6 servings
Recipe from Rachael Ray
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, peeled and smashed
1 tablespoon fresh thyme leaves
Two 28-ounce cans wholefire-roasted tomatoes
One 14.5-ounce can chicken broth
1 chipotle chile in adobo sauce, chopped
1 stick (4 ounces) butter, softened
36 slices rye cocktail bread
1/4 cup grainy mustard
One 6-ounce [...]
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Posted in Broccolini, Eggs, Extra-Virgin Olive Oil, Main Dish, Marinara Sauce, Mozzarella, Onions, Parmesan, Pepper, Phyllo Dough, Ricotta, Salt on February 24, 2008 | No Comments »
Prep Time: 45 minutes
Bake Time: 25 minutes
Makes 4-6 servings
Recipe from Rachael Ray
2 bunches Broccolini, finely chopped
1 tablespoon extra-virgin olive oil, plus more for brushing
1 large onion, finely chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
Salt and pepper
1/2 pound unsalted mozzarella cheese, cut into small cubes
16 sheets frozen phyllo dough, thawed
1 cup store-bought marinara [...]
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Posted in Angel Hair, Beef Broth, Broccoli Rabe, Cherry Peppers, Cornstarch, Garlic, Green Onion/Scallion, Main Dish, Sirloin Steak, Soy Sauce, Stir-Fry, Sun-Dried Tomatoes on February 24, 2008 | No Comments »
Prep Time: 15 min
Cook Time: 20 min
Makes 4 servings
Recipe from Rachael Ray
1 1/2 pounds trimmed, boneless beef sirloin, sliced 1/4 inch thick
3 tablespoons soy sauce
1 bunch broccoli rabe, florets separated and long stems cut into 1/2-inch pieces
1/2 cup sun-dried tomatoes packed in oil and garlic, halved, plus 3 tablespoons of their oil
2 large cloves garlic, [...]
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Posted in Apple Butter, Apples, Baking Powder, Breakfast, Butter/Margarine, Eggs, Flour, Main Dish, Milk, Parsley, Pepper, Salt, Sausage on February 24, 2008 | No Comments »
Prep Time: 25 minutes
Cook Time: 25 minutes
Serves 4
Recipe from Rachael Ray
24 ounces uncooked bulk sausage
2 tablespoons unsalted butter, melted, plus more for gravy
1 1/2 cups plus 2 tablespoons flour
2 1/4 cups plus 6 tablespoons milk
1/2 cup apple butter
Salt and pepper
1 teaspoon baking powder
2 large eggs
1 small apple, cored and thinly sliced
1 tablespoon finely chopped parsley
Preheat [...]
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Posted in Arborio Rice, Asparagus, Breast, Cayenne Pepper, Champagne, Chicken Broth, Extra-Virgin Olive Oil, Garlic, Heavy Cream, Lemon Juice, Lemon Peel, Main Dish, Onions, Pancetta, Parmigiano-Reggiano Cheese, Pepper, Salt, Sparkling Wine, Thyme on February 24, 2008 | No Comments »
Makes 2 servings
Read this recipe before you cook to get the timing down - there are several steps, but they’re supersimple.
Recipe from Rachael Ray
3 cups chicken broth
5 tablespoons extra-virgin olive oil (EVOO)
1 onion, chopped
2 cloves garlic, chopped
1 cup arborio rice
Salt and pepper
1 split champagne or sparkling wine
3/4 cup heavy cream
One 3-inch piece peel and [...]
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Posted in Asiago Cheese, Bay Leaf, Breads, Chicken Broth, Extra-Virgin Olive Oil, Fire-Roasted Tomatoes, Garlic, Kale, Onions, Pepper, Potatoes, Roasted Red Peppers, Rosemary, Salt, Soups, Stews, Tomatoes, Vegetable Broth on February 24, 2008 | No Comments »
Makes 4 servings
Recipe from Rachael Ray
1/4 cup extra-virgin olive oil (EVOO)
2 large baking potatoes, peeled and sliced 1/4 inch thick
2 onions, quartered lengthwise and thinly sliced crosswise
2 to 3 sprigs fresh rosemary, leaves finely chopped
1 bay leaf
Salt and pepper
One 32-ounce container (4 cups) chicken or vegetable broth
1 bunch kale, stemmed and coarsely chopped
One 28-ounce can [...]
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Posted in Breads, Cod, Extra-Virgin Olive Oil, Green/Yellow Beans, Main Dish, Onions, Pepper, Potatoes, Prosciutto, Salt, Serrano Ham, Tomatoes on February 24, 2008 | No Comments »
Makes 4 servings
Recipe from Rachael Ray
5 tablespoons extra-virgin olive oil (EVOO), plus more for coating the fish
2 large baking potatoes, peeled and sliced 1/4 inch thick
Salt
4 large center-cut cod fillets (7 ounces each)
1 onion, quartered lengthwise and thinly sliced crosswise
4 cloves garlic, chopped
Pepper
One 28-ounce can diced tomatoes
4 thin slices prosciutto or serrano ham, halved crosswise
1 [...]
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Prep Time: 30 minutes
Bake Time: 12 minutes
Serves 6
Recipe from Rachael Ray
3 tablespoons butter
1 pound shiitake mushrooms, stems discarded and caps finely chopped
1 tablespoon fresh thyme leaves, finely chopped
Salt
2 large eggs
1 cup flour
1 cup panko (Japanese bread crumbs)
1 pound chicken cutlets
Preheat the oven to 450°. In a large skillet, melt the butter over medium heat. Add [...]
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