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!
astry, place half of the mushroom mixture, top with half of
utter then transfer cream of mushroom noodles to the casserole dish
o 350\u00b0.
Clean mushroom caps with damp paper towel
ravy thickens.
Put meat/mushroom/onion mixture into a 9
Preheat a large skillet over medium high heat.
Season chops with salt and pepper.
Add 2 tablespoons extra-virgin olive oil to the hot skillet and the chops.
Cook chops 3 to 4 minutes on each side.
While they cook, split leeks lengthwise, slice in 1/2-inch half-moon pieces and wash vigorously under running water in a colander to release sand. Shake to dry.
Preheat a second large skillet for your hash over medium-high heat.
Add nuts to the skillet and toast 2 to 3 minutes then remove and reserve them.
To chop skillet, add ...
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 ...
In a medium saucepan, bring the wine (or chicken broth) and broth to a simmer, then reduce the heat to low and keep warm.
In a large, deep skillet, heat 1 tablespoon EVOO, over medium-high heat.
Add the pancetta (we used bacon) and cook, stirring occasionally, until crisp, 7 to 8 minutes.
Using a slotted spoon, transfer the pancetta to a paper-towelled plate; set aside.
Add the remaining 2 tablespoons EVOO, the mushrooms, onion, garlic and crushed red pepper to the skillet and cook for 2 minutes.
Stir in the rice until coated ...
Heat a wok-shaped skillet or large non-stick skillet over high heat.
When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts.
Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes.
Add the cooked noodles and toss with to combine.
Add the soy sauce and toss the ingredients to coat noodles evenly with sauce.
Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.
Cook's ...
Grease an 8-inch square baking dish. In a heavy, medium saucepan, bring 3 cups water and 1 teaspoon salt to a boil over high heat (you may want to sub out water/salt for vegetable broth). Add the polenta in a thin stream, whisking constantly.
Lower the heat and simmer, stirring constantly, until thick, 5 minutes; season with salt and pepper. Spread evenly in the prepared baking dish.
In a large skillet, heat 2 tablespoons butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until golden, about 5 minutes. Add 2 ...
In a medium skillet over high heat, bring wine, chicken broth and bay leaf to a boil. Slide in chicken breasts. When liquid returns to a boil, lower to a simmer; gently poach chicken until cooked through, 10 to 12 minutes.
Preheat a second skillet over high heat. Add oil and butter. When butter has melted into oil, add mushrooms, onions, salt and pepper, and cook until tender, 5 minutes. Whisk in flour and cook another minute, stirring.
Remove chicken from broth and set on a cutting board. Ladle 2 to 2 and 1/2 cups cooking liquid into ...
Heat 2 T of olive oil in a soup pot, add zucchini, garlic and bell pepper, season with salt and pepper and cook for 5 minutes. Stir in the broth and simmer for 15 minutes; add the corn, mushrooms and thyme during the last 5 minutes of cooking.
Meanwhile, toss the shrimp with 1 tablespoon olive oil and season with about a tsp of Greek Seasoning. Cook in a frying pan for approximately 3 minutes, turning once; shrimp will should be opaque when done. Stir hot shrimp into the soup and serve.
Combine salad ingredients and dress with lemon juice and extra-virgin olive oil. Season with salt and pepper and top salad with shavings of cheese made with a vegetable peeler.
Heat a soup pot over med-high heat; add olive oil.
Add in the pancetta; brown for 2 minutes.
Add in the red pepper flakes, garlic, mushrooms, onions, carrots, and celery; cook 5-6 minutes, until mushrooms are lightly browned.
Season with salt and pepper; add in rosemary stems and sage; add in zucchini and chopped greens; stir them in to the pot until all the greens wilt down, 2-3 minutes.
Add in the beans, tomatoes, broths, and cheese rind; cover with lid and bring to a boil.
Uncover and add ditalini pasta; cook for 7-8 minutes ...
Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Add bacon and cook until crisp, about 5 minutes, remove with slotted spoon.
Heat a pot of water to boil for egg noodles.
While bacon crisps, scatter 1/2 cup flour on a shallow dish. Season the chopped chicken with salt and pepper and add to flour. Toss the chicken to coat and shake off the excess as you add it to the hot bacon drippings. Lightly brown the chicken about 3 minutes on each side then remove. Add mushrooms to the pan and add the celery, carrots and parsnips ...
Instructions.
Preheat 400 degrees F. Place a large pot of water over high heat and
bring to a boil.
Mix meat with the grated onion, 3 cloves chopped garlic, egg, bread crumbs, cheese, allspice,
capers, sage, a handful of the chopped parsley, salt and pepper and a healthy drizzle of
extra-virgin olive oil. Mix meat, score the meat into 4 sections and make 3 very large balls from
each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but
not hard.
Drop bucatini in salted boiling ...
Bring a large pot of water to a boil for noodles. Salt boiling water and cook noodles to al dente.
While water comes to a boil, place oven rack in center of oven and turn on broiler. Heat a large skillet over medium heat with EVOO, a turn of the pan, and butter. When butter melts into oil, add mushrooms and saute 5 minutes. Then add leeks and garlic and allow leeks to wilt, 5-6 minutes. Sprinkle flour over leeks and mushrooms and stir 1 minute. Then whisk in wine for half a minute, then whisk in milk and half and half or cream and simmer a ...
Preheat oven to 425 degrees F.
Heat a small skillet over medium heat.
Add oil, butter, shallot and chopped mushrooms.
Season mushrooms with salt and pepper and saute 5 minutes.
Add sherry to the mushrooms and let the liquid evaporate.
Remove mushrooms from the heat.
In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil.
Remove skillet from the heat and season meat with salt and pepper.
Cut mousse into 4 pieces, 2 ounces each sliced in 1/2 horizontally.
Spread the puff pastry ...
Place chili, cream cheese, scallions, and cilantro in a small pot over low heat and cook until hot and cheese melts to combine with chili.
Transfer to a bowl and serve with pretzel rods and/or chips for dipping.
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.