Tag: Rachel Ray
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Cheeseburger Chili Mac and Cheese
Ingredients: 2 tablespoons extra virgin olive oil (EVOO) 1 1/2 pounds ground sirloin 1 large onion, finely chopped 2 tablespoons chili powder Salt and freshly ground black pepper 1/2 cup ketchup 1/4 cup yellow mustard 1-2 cups beef stock (depending on how liquid-y you want it) 1 pound whole wheat elbow macaroni 1 1/2 cups…
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Milanese Fettuccini Alfredo
Ingredients: 1/2 teaspoon saffron threads, 2 pinches 1 to 1 1/2 cups chicken stock Salt 1 pound fettuccini 6 tablespoons butter, cut into pats 8 ounces (2 1/2 to 3 cups loosely packed), finely grated Parmigiano-Reggiano Directions: Bring large pot of water to a boil over medium heat. Preheat the oven to warm, about 200 degrees…
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Neapolitan Baked Ziti
Ingredients: 1 pound ziti with lines 2 tablespoons EVOO – Extra Virgin Olive Oil 1 medium onion, chopped 4 cloves garlic, grated or minced 1 28-ounce can whole plum tomatoes (look for ones from San Marzano) 4 to 5 leaves basil, torn Salt and pepper to taste 3 tablespoons butter 3 tablespoons flour 2 cups…
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Dad’s Favorite Mexican Spaghetti with Meat Sauce
Created by Rachel Ray, loved by the Martins. Ingredients: 2 ancho chili peppers, stemmed and seeded 2 cups chicken stock 1 tbsp. extra virgin olive oil 3/4 lbs. ground beef 3/4 lbs. fresh chorizo 1 onion, finely chopped 2 cloves garlic, pasted (finely chopped then mashed with salt or garlic) or grated 1 bay leaf,…
Zboril Traditions 