Creamy Blt Pasta Rachael Ray Recipes Recipe For Meatloaf

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CREAMY BLT PASTA (RACHAEL RAY)



Creamy BLT Pasta (Rachael Ray) image

My husband mmmmmm'd his way through this recipe, so I had to add it to my cookbook, with slight modifications.

Provided by Lori Mama

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb penne pasta
5 -6 slices good quality bacon, sliced across into 1/2-inch thick slices
3 medium leeks, trimmed, halved lengthwise and sliced 1/2-inch thick
4 garlic cloves, thinly sliced
black pepper
1 round tablespoon tomato paste
1/2 cup dry white wine
4 tomatoes, skinned, seeds removed and diced
1 (5 1/2 ounce) package boursin cheese combined with 3 tablespoons minced mixed herbs such as thyme, sage, rosemary and parsley
parmigiano-reggiano cheese, grated

Steps:

  • Bring a large pot of water to a boil for the pasta. Once at a full rolling boil, salt water and cook pasta to al dente.
  • In medium sized saute pan, fry the bacon until almost crisp.
  • Drain and set aside.
  • In the remaining bacon drippings, add leeks and garlic and season with pepper. Stir a few minutes to soften then add tomato paste and stir a minute more; add wine and reduce by half. Add tomatoes and heat through.
  • Stir in the cheese, reduce heat to low and cook until melted.
  • Reserve about 1/2 cup starchy cooking liquid just before draining pasta, then drain, return to the pot and add sauce to the pasta.
  • Add the bacon in and toss, using starchy water to combine. Adjust the seasoning of pasta to taste, serve in shallow bowls topped with Parmesan cheese if desired.

CREAMY SPAGHETTI AND BEANS



Creamy Spaghetti and Beans image

Risotto meets pasta e fagioli in this Tuscan classic.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

5 to 6 cups chicken stock
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/4 pound chunk pancetta chopped into small dice
4 cloves garlic, chopped
1 pound spaghetti
1 medium onion, chopped
2 carrots, cut into a small dice
1 fresh bay leaf
5 to 6 sprigs fresh thyme
1 (15-ounce) can Roman beans or small white beans (recommended: Goya brand)
Salt and freshly ground black pepper
1 cup dry white wine, eyeball it
1 cup grated Parmigiano-Reggiano
A generous handful flat-leaf parsley, finely chopped

Steps:

  • Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
  • Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the pancetta to brown slightly. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes. Add onions and carrots, bay leaf and thyme, and season with salt and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to be completely absorbed. Add beans then add a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and stir another minute. Remove the bay leaf and thyme stems. Serve in shallow bowls and garnish with lots of parsley.

MARINATED GRILLED FLANK STEAK WITH BLT SMASHED POTATOES



Marinated Grilled Flank Steak with BLT Smashed Potatoes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

3 cloves garlic, finely chopped
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning)
1 teaspoon smoked paprika, ground chipotle chili powder or ground cumin
2 teaspoon hot sauce - eyeball it
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar, 2 splashes
1/3 cup extra-virgin olive oil
2 pounds flank steak
2 1/2 pounds small red skin new potatoes
1 leek, trimmed of tough tops
4 slices thick cut smoky bacon, chopped, such as applewood smoked bacon
1 cup chicken broth or stock
1 vine ripe tomato, seeded and chopped
Salt and pepper
1 cup sour cream, to pass at table

Steps:

  • Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes.
  • Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender.
  • Heat a grill pan or outdoor grill to high heat.
  • Cut leek in half lengthwise. Chop into 1/2-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander.
  • Grill flank steak 6 to 7 minutes on each side.
  • Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.
  • Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.
  • Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain. Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream.

BLT CREAMY MAC 'N' CHEESE (RACHAEL RAY)



BLT Creamy Mac 'n' Cheese (Rachael Ray) image

A 30 minute meal from Rachael Ray. A Mac N Cheese for grown-ups. YUM. One of the reviewers on her website said that next time they may add a can of drained diced tomatoes to the top instead of the cherry tomatoes. . .just a thought!

Provided by januarybride

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

salt
1 lb ziti pasta (may sub penne)
extra virgin olive oil, for drizzling (EVOO)
6 slices bacon, chopped
2 leeks, trimmed halved lengthwise and sliced crosswise
2 large garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
3 tablespoons tomato paste
two 3-ounce bricks cream cheese, cut into pieces
1 1/2 cups shredded asiago cheese (may sub parmigiano-reggiano)
1/2 pint cherry tomatoes, quartered
2 cups baby arugula
1 cup basil leaves, torn
1/2 lemon, juice of
drizzle extra virgin olive oil

Steps:

  • Preheat the oven to 500°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.
  • While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp at the edges, 3 to 5 minutes. Add the leeks and cook until softened, 3 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the shredded cheese, then the reserved pasta cooking water.
  • Add the pasta to the sauce and toss. Pile into a casserole and top with the tomatoes and remaining shredded cheese. Bake until browned on top, 7 to 8 minutes.
  • In a large bowl, toss the arugula and basil with the lemon juice and a drizzle of EVOO. Serve on top of the pasta.

Nutrition Facts : Calories 423.5, Fat 11.7, SaturatedFat 3.6, Cholesterol 15.4, Sodium 265.9, Carbohydrate 65.2, Fiber 4.3, Sugar 4.5, Protein 14.2

CREAMY SPAGHETTI AND BEANS - RACHAEL RAY



Creamy Spaghetti and Beans - Rachael Ray image

From Rachael Ray's show, 30 Minute Meals. I made this last night and my bf and I were blown away. When browning the spaghetti, use your biggest pan and turn the heat down to avoid some frustration.

Provided by darthlaurie

Categories     Spaghetti

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

5 -6 cups chicken stock
2 tablespoons extra virgin olive oil
2 tablespoons butter
1/4 lb pancetta, chopped into small dice
4 garlic cloves, chopped
1 lb spaghetti
1 medium onion, chopped
2 carrots, cut into a small dice
1 fresh bay leaf
5 -6 sprigs fresh thyme
1 (15 ounce) can roman beans (recommended ( Goya brand) or 1 small white beans (recommended ( Goya brand)
salt & freshly ground black pepper
1 cup dry white wine, eyeball it
1 cup grated parmigiano-reggiano cheese
flat leaf parsley, finely chopped

Steps:

  • Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
  • Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat.
  • Add the pancetta to brown slightly.
  • Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes.
  • Add onions and carrots, bay and thyme and season with salt and pepper.
  • Soften veggies a bit, 5 minutes.
  • Add wine and allow it to be completely absorbed.
  • Add beans then add a few ladles of stock and stir the pasta.
  • Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto.
  • When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese.
  • Adjust salt and pepper.
  • Turn off heat and stir another minute. Remove the bay and thyme stems.
  • Serve in shallow bowls and garnish with lots of parsley.

Nutrition Facts : Calories 800.7, Fat 23.4, SaturatedFat 9.4, Cholesterol 38.7, Sodium 851.5, Carbohydrate 104.4, Fiber 5, Sugar 11.2, Protein 30.9

BLT PASTA SALAD



BLT Pasta Salad image

This is an easy but flavorful pasta salad that I'm always asked to bring to potlucks. With chunks of onion, tomato, and bacon, smothered in Ranch dressing, it is full of flavor! This salad tastes best if made several hours ahead of time.

Provided by Kristy Hopkins

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 3h25m

Yield 10

Number Of Ingredients 5

1 (16 ounce) package medium seashell pasta
1 pound sliced bacon
1 ½ cups light Ranch-style salad dressing
1 small onion, chopped
2 tomatoes, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
  • Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.
  • In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.

Nutrition Facts : Calories 340.5 calories, Carbohydrate 38.2 g, Cholesterol 26.5 mg, Fat 15.5 g, Fiber 2.1 g, Protein 12.2 g, SaturatedFat 3 g, Sodium 711.2 mg, Sugar 4 g

RACHAEL RAY'S BLUSH PASTA RECIPE - (5/5)



Rachael Ray's Blush Pasta Recipe - (5/5) image

Provided by ginasheppard

Number Of Ingredients 9

1 box of fettuccini
1 tbsp EVOO (extra virgin olive oil)
1 shallot, peeled and finely chopped
2 garlic cloves, finely chopped or grated
1 28-ounce can of crushed Italian tomatoes, such as San Marzano
Salt and freshly ground black pepper
1/2 cup heavy cream
Handful fresh basil, leaves torn
(1 pinch of sugar if you can't get Italian crushed tomatoes)

Steps:

  • Place a large pot of water over high heat to boil the pasta. When the water reaches a boil, salt it and add the pasta. Cook to al dente according to package directions and then drain. Return pasta to pot it was cooked in and reserve. While the pasta is cooking, place a large skillet over medium low heat, then add EVOO. Add the shallots and garlic and cook until translucent and fragrant, about 3 to 4 minutes. Add the can of tomatoes to the pan, bring up to a bubble and let simmer for 5 to 7 minutes. Season with salt and pepper, add the heavy cream and stir together to make a blush sauce. Add the sauce to the pot of cooked pasta along with the torn basil and parmigiano-reggiano cheese. Toss together and serve.

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