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!
Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder.
Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot.
Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon.
Preheat oven to 425 degrees.
Place large skillet over med-high heat.
Add 2 T. olive oil.
Add onions, garlic, and peppers and cook till onions are tender, about 4-5 minutes.
Place contents of skillet in food processor and add the tomato sauce. Puree and season with salt and pepper.
Place in large casserole dish and swirl to cover bottom of dish.
Layer vegetables in a swirl pattern on top of sauce.
Sprinkle with salt, pepper, and thyme leaves.
Drizzle with olive oil.
Cut a piece of parchment paper the shape of the ...
arsley, and serve.
Note: Rachel makes sauteed red cabbage to
Place brown sugar, chili powder, cumin, coriander and grill seasoning in a gallon size food storage bag.
Drizzle chicken with EVOO. Use tongs to spread the EVOO over the chicken.
Place chicken in the bag with the seasonings and shake around until chicken is coated.
Heat a grill pan (or skillet) over medium high heat. Place chicken on pan and cook around 5 minutes. Turn to cook the other side. Check the chicken with a meat thermometer to ensure it reaches 165 degrees.
Enjoy.
Blend scallion and garlic in food processor. Add buttermilk and mayo. Process, add salt and pepper to taste, and process again.
Heat extra virgin olive oil in a pot on medium/high heat. Add diced onions and stir. Cover and let them cook for 1-2 minutes, stir, and cover and let them cook for another 1-2 minutes, just until they turn brown.
Add rice, garlic oil, basil oil, and salt and pepper and stir until well combined.
Add chicken broth, stir, bring to a boil (should be fairly quick), cover, turn down to low and let simmer for 15 minutes.
Turn burner off and let rest for 5-10 minutes without taking the lid off. When done, stir/fluff and serve.
oup pretty thick, kinda like Rachel Ray's \"stoup\", so if it
Place a large pot of salted water on high heat.
While waiting for water to boil, place a large pan on medium heat. Add oil, butter, garlic and onions to pan and gently saute for about four minutes. Add vodka to the pan a simmer for about 3 minutes to reduce by half. Add tomatoes and chicken stock, bring to a low boil. Reduce heat and simmer. Season with salt and pepper.
While the sauce is simmering, cook pasta in salted boiling water until cooked to al dente.
Just before the pasta is cooked, stir cream into the sauce. When sauce ...
Heat the olive oil over medium high heat.
Season the chicken with salt and pepper and add to the hot skillet.
Sprinkle the rosemary on top and cook the chicken until crispy and brown, 8 to 10 minutes.
Transfer the chicken to a platter.
Wisk the balsamic vinegar and marmelade into the skillet.
Lower the heat and simmer for 1 minute.
return the chicken to the pan and coat with the sauce.
Remove the pan from the heat and stir in the baby spinach, stirring till wilted and coated with sauce.
Sprinkle the pecans on the ...
Gently combine ground beef, worchestershire sauce, steak spice and onion - be careful not to overwork the meat mixture.
Shape the meat into oval patties, not too thin.
At medium to high heat, fry the meat patties approximately 6 mins on each side - turn only once.
Remove the cooked patties to a platter and cover with tin foil to keep them warm.
Add butter to the same pan and melt.
Add the mushrooms, salt and pepper to the pan, saute until nice a golden brown (approx. 3-5 mins).
Sprinkly the flour over the mushrooms and cook ...
Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.
Transfer to a small dip dish and surround spread with warm pita wedges.
This recipe makes a great appetizer, or anytime snack.
Mix vinegar and sugar.
Add oil.
Add cabbage to dressing and season with salt and pepper.
Toss with fingers to combine.
Adjust seasoning.
Let stand 20 minutes.
Re-toss and serve.
nto yogurt or mayonnaise.
Rachel Ray suggests serving burgers on sourdough
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the steaks with salt and pepper, and sear in the pan (working in batches if need be) until the steaks have a nice crust on the outside, about 3 minutes per side.
Remove the cooked steaks from the skillet and reserve warm on a plate. Return the skillet to medium-high heat and add the pancetta or bacon, if using. Cook until golden brown and crispy, about 5 minutes.
Add the onion and garlic to the pan, and cook until tender, about 5 ...
Cook bacon, drain and crumble.
Add onion to bacon fat and cook until lightly browned.
Place TV scalloped potato slices in a 10-inch skillet.
Sprinkle mix over potatoes.
Add water and bring to a boil.
Reduce heat, cover and simmer about 30 to 35 minutes until potatoes are tender, stirring occasionally.
Carefully stir in bacon, onion, vinegar and bacon drippings and chopped egg. Serve hot.
Serves 6.
50\u00b0.
Turn on TV.
Watch the news and
Cream butter, cream cheese and brown sugar until fluffy.
Add egg and vanilla; beat well. Combine salt, baking powder, baking soda and flour.
Stir in flour mixture until smooth.
Add TV chocolate chips and pecans.
Drop by teaspoons about 1 1/2 inches apart on lightly greased baking sheet.
Bake in 350\u00b0 oven for 12 to 15 minutes until lightly browned.
Makes about 3 dozen.
Place the flour and shortening in a large bowl.
Using a pastry cutter, a fork, or your fingers, mix the flour and shortening into pea-sized morsels.
Add the milk to the flour and shortening mixture and combine, using a fork. Mix a minimum number of strokes, or for for about 15 seconds.
Place the dough onto a hard surface sprinkled liberally with flour.
Using floured hands, knead the dough a few times. Do not over-knead.
Sprinkle the dough with flour and, using a rolling pin, roll it out to the desired thickness, thin for crispy ...
e golden in color.
Rachel recommends turning the bread upside