Rachael Ray

Hungarian Chorizo and Lentil "Stoup"

source: popsdemilk.com

About 2 tbsp extra virgin olive oil – evoo (I kept saying this in my best impersonation of Ms Ray to Jay’s confused face, “What’s evoo?”) 4 cloves garlic, chopped 1 medium onion, chopped 1/2 tsp cayenne pepper 14oz canned diced tomatoes 3 cups chicken broth

Published Thu, Dec 3

Got overdue books? Pay fines with food

source: Rock Hill Herald

cart donated by Bi-Lo almost filled with canned vegetables, baby food, even designer chicken broth with Food Network diva Rachael Ray on the carton. ... and more »

Published Mon, Nov 30

It's a Keeper: Onion Chowder with Cheesy Onion Popovers

source: Everything Rachael Ray

1 pound sliced bacon, chopped [I think 1/2 pound would be enough - there was waaaay to much bacon for just garnish and way too much fat for cooking the onions in.] 4 white onions, chopped Salt 1 1/4 cups flour One 32-ounce container chicken broth 2 cups milk

Published Fri, Nov 27

It's a Keeper: Sunny-Side Sausage Fried Rice

source: Everything Rachael Ray

1/4 cup extra-virgin olive oil 2 cloves garlic, finely chopped 2 1/4 cups chicken broth One 14.5-ounce can diced tomatoes [You can even get a coupon for the tomatoes here.] 5 ounces cooked chorizo, chopped 1/2 cup frozen peas 4 large eggs Chopped parsley, for sprinkling

Published Mon, Nov 2

Re: Wednesday Dinner

source: hearthandhomechat.yuku.com

I've got a chicken 'stew' in the crockpot. I'll add chicken broth and egg noodles later for a chicken noodle stoup, as Rachael Ray would call it! LOL

Published Wed, Oct 28

Creamed Chicken with Gnocchi Dumplings

source: sweetteaintexas (WordPress)

Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepp...

Published Sun, Oct 25

It's a Keeper: Florentine Prosciutto Wrapped Chicken

source: Everything Rachael Ray

1/2 cup ricotta cheese Salt and freshly ground black pepper 6 chicken breasts 6 slices prosciutto di Parma, 1/3 pound [This stuff "ain't cheap," so if you want to switch it for bacon, or if your store doesn't carry prociutto, it would be just fine.] 3 to 4 tablespoons extra-virgin olive oil

Published Tue, Oct 20

Rachael Ray's Lasagna Burgers

source: foodnetworklite (WordPress)

Salt and pepper 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling 1 small onion, finely chopped 2 cloves garlic, chopped 1 cup milk ½ cup ricotta cheese Salt and pepper 2 tablespoons extra-virgin olive oil (EVOO) 1 small onion, finely chopped 2 cloves garlic, chopped

Published Mon, Oct 19