Bring chicken broth to a boil (Rachael Ray used beef broth).
Add frozen cauliflower.
Boil for about 8-10 minutes.
Drain -- in case there is too much liquid -- Add cheeses, butter and more broth if it is too thin for your taste.
Smash with a masher. Should be the consistency of mashed potatoes.-- yum!
ides of the pieces of beef (leaving the middles rare) and
killet; then add in the beef and veal.
Brown and
Combine ground beef, tomato paste, chorizo or pepperoni, oregano, garlic, and pepper. Form into 4 patties.
Now it's time to cook the burgers. Ray's directions are for grilling: cook burgers for 5 minutes on each side over medium-high gas heat or charcoal. But I bet you can just pan fry them or pop them on an indoor grill.
In the last minute, melt a slice of provolone on each burger. Serve with romaine lettuce and slice tomato on crusty rolls.
-10 minutes.
Crumble beef into pan and cook for
he meatballs. Place the ground beef in a medium mixing bowl
he pot.
Add the beef stock and cover the pot
o med. high, brown beef, add beef stock, basil and tomatoes breaking
ate and 1 tournedo of beef.
Wrap dough up and
minutes.
Add the beef stock and both cans of
auce.
Add the corned beef and rice.
Bring the
inute.
Add 2-cups beef broth to the pan and
Place the beef in a deep container for
epper.
Brown and crumble beef.
Add Worcestershire, onion, garlic
hips and top evenly with beef and beans and the pico
In a soup pot, heat oil over med high heat.
Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes.
Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes.
Stir in 2 cups water, the chicken broth and tomatoes; and dried seasonings -- if using fresh add later, cover and bring to a boil.
Add the pasta and cook until al dente, about 15 minutes.
Serve stoup in bowls and dollop with ricotta.
Pass the parm at the table.
often vegetables.
Stir in beef stock.
Grease a 8x13
cook 2 minutes then whisk beef stock into flour, add Worcestershire
In a skillet over medium heat, cook the bacon until just crispy; remove and set aside.
Add the butter and 1 tablespoon olive oil to the skillet with the bacon drippings, then saute the sliced mushrooms until they soften and begin to get crispy - cook them to your desired texture; remove and set aside.
Season the thin slices of meat with salt and pepper, then spread 1 tablespoon of Dijon over each slice and sprinkle each with 1 tablespoon parsley.
Near the bottom edge of each slice of meat, place 1 slice of cooked bacon and a pickle ...
Preheat oven to 425\u00b0F.
Sprinkle flour on a clean work surface. Roll out pizza dough to form a 12-inch round pie or 13x9 inch rectangular pie. Place on appropriate baking sheet.
Spread sauce and cheese on the dough. Scatter the garlic and red pepper flakes on top of the cheese.
Bake pizza for 12 minutes or until cheese is melted and crust is crispy. Top hot pizza with sliced prosciutto, covering the whole pie.
Toss arugula leaves with the lemon juice and olive oil and season with salt and pepper. Pile leaves up on the center ...