RACHAEL RAY OLIVE OIL RECIPES
OIL AND VINEGAR SLAW RECIPE | RACHAEL RAY | FOOD NETWORK
Provided by Rachael Ray : Food Network
Categories side-dish
Total Time 25 minutes
Prep Time 5 minutes
Yield 6 to 8 servings; leftovers keep 2 days
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 76 calorie, FatContent 5 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 402 milligrams, CarbohydrateContent 8 grams, FiberContent 2 grams, ProteinContent 1 grams, SugarContent 4 grams
TWICE BAKED AGLIO E OLIO SPAGHETTI SQUASH | RACHAEL RAY ...
Rachael shares her easy, cheesy gratin + aglio e olio spaghetti mashup made with spaghetti squash.
Provided by Rachael Ray
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F
- Line a large baking sheet with foil, then parchment
- Halve the spaghetti squash across, trimming the top vine and shaving the bottom a bit
- Scoop out the seeds
- The squash strings grow sideways so the "spaghetti" effect will appear longer when it roasts this way
- Halving the squash lengthwise, however, is more impressive on a dinner platter as the surface area is double the size; the squash is equally delicious, of course, just shorter stands of "spaghetti" in appearance
- Spray the squash lightly with olive oil, season with salt and pepper and roast about 40 to 45 minutes, cut-side down
- Listicle: Rachael Ray Garbage Bowl Heat EVOO, about ½ cup, over low and swirl garlic in the oil with chili paste or flakes, 2 minutes or so
- Remove from heat
- Shred squash with a fork and toss with one-fourth of the garlic oil, 2 tablespoons of the parsley and ¼ cup grated parm in each squash
- Top with shredded mozzarella and bake 3 to 5 minutes to bubble and brown the mozz
- Top with thyme and serve half a squash per person
More about "rachael ray olive oil recipes"
RACHAEL'S CHICKEN CACCIATORE RECIPE | RACHAEL RAY
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.Loaded with fresh herbs and earthy porcini mushrooms, this rustic Italian dish is hearty and satisfying.
From rachaelray.com
From rachaelray.com
- Place rack at center oven and preheat to 350˚F.In a small pot over medium heat, simmer the dried mushrooms and the stock to reconstitute the mushrooms and flavor the stock.In a large Dutch oven with a lid, heat 3 tablespoons oil, 3 turns of the pan. Add 4 pieces of chicken at a time, patted dry and seasoned with salt and pepper. Brown chicken skin-side down, then turn, browning each batch about 8 minutes. Remove and drain off excess fat, leaving an even layer about equal to the original layer but now it will be a mix of chicken fat and olive oil. Add the pancetta and stir 2 minutes, then add the carrot, celery, onion, leek, garlic, chili paste or chilies, herb bundle and bay, cook to soften 8 minutes more, add in juniper and then tomato paste, stir a minute, add wine, add tomatoes and break them up, add passata and the mushrooms and stock, stir to combine, then nest the chicken carefully into the pot, bring to a boil, cover and place in oven for 1 hour.Bring a large pot of water to a boil for pasta the last 10-15 minutes of the chicken’s roasting time.When the chicken comes out, transfer the meat to a platter and cover with a little foil. Remove the herb bundle and bay from the sauce and keep at a simmer, whisking to thicken and combine.Salt boiling water and cook pasta 1-2 minutes shy of package directions, reserving a cup of the cooking water just before draining. Combine pasta with half the sauce, cooking water, about 1 cup of cheese, adding more sauce to liking.Serve chicken topped with a bit more sauce alongside pasta with a sprinkle of parsley, and pass more cheese at table.
See details
MACARONI AND CHEDDAR CHEESE RECIPE | RACHAEL RAY
This recipe sure beats boxed mac 'n cheese! As a side dish, it serves eight people.My mac and cheese gets extra richness from the milk, flour and butter sauce I make, also known as béchamel sauce. –RR
From rachaelray.com
From rachaelray.com
- Pre-heat broiler.Heat a medium, deep skillet over medium heat. Add oil and butter, about one turn of the pan. When the butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about three minutes.Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in two cups of shredded cheddar cheese a handful at a time.Season sauce with nutmeg and cayenne pepper. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce.Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.
See details
OIL AND VINEGAR SLAW RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 25 minutes
Category side-dish
Cuisine american
Calories 76 calorie per serving
Reviews 4.4
Total Time 25 minutes
Category side-dish
Cuisine american
Calories 76 calorie per serving
- 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.
See details
TWICE BAKED AGLIO E OLIO SPAGHETTI SQUASH | RACHAEL RA…
Rachael shares her easy, cheesy gratin + aglio e olio spaghetti mashup made with spaghetti squash.
From rachaelrayshow.com
From rachaelrayshow.com
- Top with thyme and serve half a squash per person
See details
RACHAEL'S CHICKEN CACCIATORE RECIPE | RACHAEL RAY
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.Loaded with fresh herbs and earthy porcini mushrooms, this rustic Italian dish is hearty and satisfying.
From rachaelray.com
From rachaelray.com
- Place rack at center oven and preheat to 350˚F.In a small pot over medium heat, simmer the dried mushrooms and the stock to reconstitute the mushrooms and flavor the stock.In a large Dutch oven with a lid, heat 3 tablespoons oil, 3 turns of the pan. Add 4 pieces of chicken at a time, patted dry and seasoned with salt and pepper. Brown chicken skin-side down, then turn, browning each batch about 8 minutes. Remove and drain off excess fat, leaving an even layer about equal to the original layer but now it will be a mix of chicken fat and olive oil. Add the pancetta and stir 2 minutes, then add the carrot, celery, onion, leek, garlic, chili paste or chilies, herb bundle and bay, cook to soften 8 minutes more, add in juniper and then tomato paste, stir a minute, add wine, add tomatoes and break them up, add passata and the mushrooms and stock, stir to combine, then nest the chicken carefully into the pot, bring to a boil, cover and place in oven for 1 hour.Bring a large pot of water to a boil for pasta the last 10-15 minutes of the chicken’s roasting time.When the chicken comes out, transfer the meat to a platter and cover with a little foil. Remove the herb bundle and bay from the sauce and keep at a simmer, whisking to thicken and combine.Salt boiling water and cook pasta 1-2 minutes shy of package directions, reserving a cup of the cooking water just before draining. Combine pasta with half the sauce, cooking water, about 1 cup of cheese, adding more sauce to liking.Serve chicken topped with a bit more sauce alongside pasta with a sprinkle of parsley, and pass more cheese at table.
See details
MACARONI AND CHEDDAR CHEESE RECIPE | RACHAEL RAY
This recipe sure beats boxed mac 'n cheese! As a side dish, it serves eight people.My mac and cheese gets extra richness from the milk, flour and butter sauce I make, also known as béchamel sauce. –RR
From rachaelray.com
From rachaelray.com
- Pre-heat broiler.Heat a medium, deep skillet over medium heat. Add oil and butter, about one turn of the pan. When the butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about three minutes.Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in two cups of shredded cheddar cheese a handful at a time.Season sauce with nutmeg and cayenne pepper. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce.Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.
See details
OIL AND VINEGAR SLAW RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 25 minutes
Category side-dish
Cuisine american
Calories 76 calorie per serving
Reviews 4.4
Total Time 25 minutes
Category side-dish
Cuisine american
Calories 76 calorie per serving
- 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.
See details
TWICE BAKED AGLIO E OLIO SPAGHETTI SQUASH | RACHAEL RA…
Rachael shares her easy, cheesy gratin + aglio e olio spaghetti mashup made with spaghetti squash.
From rachaelrayshow.com
From rachaelrayshow.com
- Top with thyme and serve half a squash per person
See details
RACHAEL'S CHICKEN CACCIATORE RECIPE | RACHAEL RAY
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.Loaded with fresh herbs and earthy porcini mushrooms, this rustic Italian dish is hearty and satisfying.
From rachaelray.com
From rachaelray.com
- Place rack at center oven and preheat to 350˚F.In a small pot over medium heat, simmer the dried mushrooms and the stock to reconstitute the mushrooms and flavor the stock.In a large Dutch oven with a lid, heat 3 tablespoons oil, 3 turns of the pan. Add 4 pieces of chicken at a time, patted dry and seasoned with salt and pepper. Brown chicken skin-side down, then turn, browning each batch about 8 minutes. Remove and drain off excess fat, leaving an even layer about equal to the original layer but now it will be a mix of chicken fat and olive oil. Add the pancetta and stir 2 minutes, then add the carrot, celery, onion, leek, garlic, chili paste or chilies, herb bundle and bay, cook to soften 8 minutes more, add in juniper and then tomato paste, stir a minute, add wine, add tomatoes and break them up, add passata and the mushrooms and stock, stir to combine, then nest the chicken carefully into the pot, bring to a boil, cover and place in oven for 1 hour.Bring a large pot of water to a boil for pasta the last 10-15 minutes of the chicken’s roasting time.When the chicken comes out, transfer the meat to a platter and cover with a little foil. Remove the herb bundle and bay from the sauce and keep at a simmer, whisking to thicken and combine.Salt boiling water and cook pasta 1-2 minutes shy of package directions, reserving a cup of the cooking water just before draining. Combine pasta with half the sauce, cooking water, about 1 cup of cheese, adding more sauce to liking.Serve chicken topped with a bit more sauce alongside pasta with a sprinkle of parsley, and pass more cheese at table.
See details
MACARONI AND CHEDDAR CHEESE RECIPE | RACHAEL RAY
This recipe sure beats boxed mac 'n cheese! As a side dish, it serves eight people.My mac and cheese gets extra richness from the milk, flour and butter sauce I make, also known as béchamel sauce. –RR
From rachaelray.com
From rachaelray.com
- Pre-heat broiler.Heat a medium, deep skillet over medium heat. Add oil and butter, about one turn of the pan. When the butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about three minutes.Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in two cups of shredded cheddar cheese a handful at a time.Season sauce with nutmeg and cayenne pepper. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce.Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.
See details
RACHAEL RAY - WIKIPEDIA
Rachael Domenica Ray (born August 25, 1968) is an American celebrity cook, television personality, businesswoman, and author. She hosts the syndicated daily talk and lifestyle program Rachael Ray, and the Food Network series 30 Minute Meals. Other programs to her credit include Rachael Ray's Tasty Travels, $40 a Day, Rachael Ray's Week in a Day, and the reality format shows Rachael …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
RACHAEL RAY : FOOD NETWORK | FOOD NETWORK
Rachael Ray appears on the shows 30 Minute Meals, Week in a Day, 3 in the Bag and Rachael vs. Guy: Kids and Celebrity Cook-Offs. Find recipes on Food Network.
From foodnetwork.com
From foodnetwork.com
See details
PEGAN DIET: MARK HYMAN'S PALEO-VEGAN RECIPES | RACHAEL RAY ...
Apr 21, 2021 · The Pegan Diet, created by Dr. Mark Hyman, combines elements from paleo + vegan diets. Get his pegan food pyramid, shopping tips + recipes.
From rachaelrayshow.com
From rachaelrayshow.com
See details
WHAT TO BUY FROM RACHAEL RAY'S ITALIAN KITCHEN TOUR ...
Dec 10, 2021 · Ray has her wooden cooking utensils arranged in her copper vessel—and the mix of the two different materials looks striking. This six-piece set of olive wood utensils comes with a flat-edged spatula, rounded spatula, slotted spatula, spoon, pasta fork …
From eatingwell.com
From eatingwell.com
See details
RACHAEL RAY - WIKIPEDIA
Rachael Domenica Ray (born August 25, 1968) is an American celebrity cook, television personality, businesswoman, and author. She hosts the syndicated daily talk and lifestyle program Rachael Ray, and the Food Network series 30 Minute Meals. Other programs to her credit include Rachael Ray's Tasty Travels, $40 a Day, Rachael Ray's Week in a Day, and the reality format shows Rachael …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
RACHAEL RAY : FOOD NETWORK | FOOD NETWORK
Rachael Ray appears on the shows 30 Minute Meals, Week in a Day, 3 in the Bag and Rachael vs. Guy: Kids and Celebrity Cook-Offs. Find recipes on Food Network.
From foodnetwork.com
From foodnetwork.com
See details
PEGAN DIET: MARK HYMAN'S PALEO-VEGAN RECIPES | RACHA…
Apr 21, 2021 · The Pegan Diet, created by Dr. Mark Hyman, combines elements from paleo + vegan diets. Get his pegan food pyramid, shopping tips + recipes.
From rachaelrayshow.com
From rachaelrayshow.com
See details
WHAT TO BUY FROM RACHAEL RAY'S ITALIAN KITCHEN TOUR ...
Dec 10, 2021 · Ray has her wooden cooking utensils arranged in her copper vessel—and the mix of the two different materials looks striking. This six-piece set of olive wood utensils comes with a …
From eatingwell.com
From eatingwell.com
See details
RACHAEL RAY - WIKIPEDIA
Rachael Domenica Ray (born August 25, 1968) is an American celebrity cook, television personality, businesswoman, and author. She hosts the syndicated daily talk and lifestyle program Rachael Ray, and the Food Network series 30 Minute Meals. Other programs to her credit include Rachael Ray's Tasty Travels, $40 a Day, Rachael Ray's Week in a Day, and the reality format shows Rachael …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
RACHAEL RAY : FOOD NETWORK | FOOD NETWORK
Rachael Ray appears on the shows 30 Minute Meals, Week in a Day, 3 in the Bag and Rachael vs. Guy: Kids and Celebrity Cook-Offs. Find recipes on Food Network.
From foodnetwork.com
From foodnetwork.com
See details
PEGAN DIET: MARK HYMAN'S PALEO-VEGAN RECIPES | RACHA…
Apr 21, 2021 · The Pegan Diet, created by Dr. Mark Hyman, combines elements from paleo + vegan diets. Get his pegan food pyramid, shopping tips + recipes.
From rachaelrayshow.com
From rachaelrayshow.com
See details
WHAT TO BUY FROM RACHAEL RAY'S ITALIAN KITCHEN TOUR ...
Dec 10, 2021 · Ray has her wooden cooking utensils arranged in her copper vessel—and the mix of the two different materials looks striking. This six-piece set of olive wood utensils comes with a …
From eatingwell.com
From eatingwell.com
See details
