PANZANELLA
Provided by Rachael Ray : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place bread in a medium mixing bowl and cover with water. Soak bread 3 to 5 minutes. In small batches, remove bread in handfuls from the water and wring it out with out mashing or tearing bread. You do not want wet bread, so wring it carefully.
- Combine tomatoes with onions and basil in a second bowl and dress with vinegar, oil, salt and pepper. Add bread to tomato salad and combine. Adjust seasonings and serve.
CELERY SUCCOTASH SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the mustard, honey, lemon juice, and vinegar then whisk in extra-virgin olive oil and season the dressing with salt and pepper. Add the celery, carrots, corn, chick peas, peppers, onions, and thyme. Toss to combine the salad and adjust salt and pepper, to taste.
MEDITERRANEAN SUCCOTASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a medium skillet over medium high heat. Add oil, onion, garlic, peppers. Saute peppers, stirring frequently, 5 minutes. Add asparagus and corn, cook 3 to 5 minutes longer. Add beans and heat them through, 1 or 2 minutes. Season dish with salt and pepper, to your taste, then stir in parsley. Transfer to dinner plates or bowls and serve.
PUTTANESCA-STYLE PANZANELLA
Provided by Rachael Ray : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the salad: Combine the tomatoes, parsley, onions and bell peppers.
- For the dressing: Whisk together the EVOO, vinegar, anchovy paste, garlic, chile pepper and lemon juice in a bowl.
- Pour water over the bread, then wring out the loaf and tear it into bite-size pieces. Toss the bread, vegetable mixture and olives with the dressing. Serve.
- Cook's Note: Wrap the bread loosely in foil overnight so it becomes stale and a little hard (if it goes too far, place it in a plastic bag overnight). If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them. Pit and chop the olives and return them to their container in the refrigerator. Store the dressing in the refrigerator and bring it to room temperature before using.
Nutrition Facts : Calories 347 calorie, Fat 25 grams, SaturatedFat 3.5 grams, Cholesterol 4 milligrams, Sodium 636 milligrams, Protein 5 grams, Sugar 10 grams
ANNA MARIA'S ROULADEN - RACHAEL RAY
One of Steingrim's favorite dinners is rouladen - I make it a couple times a month. Rachael Ray's recipe that she got from her grandmother is quick and easy and very tasty, and that's the basic recipe I use. Instead of serving it with dumplings as Rachael does, however, I make sauteed mushrooms and mix them into the sauce. Delicious!
Provided by Julesong
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a skillet over medium heat, cook the bacon until just crispy; remove and set aside.
- Add the butter and 1 tablespoon olive oil to the skillet with the bacon drippings, then saute the sliced mushrooms until they soften and begin to get crispy - cook them to your desired texture; remove and set aside.
- Season the thin slices of meat with salt and pepper, then spread 1 tablespoon of Dijon over each slice and sprinkle each with 1 tablespoon parsley.
- Near the bottom edge of each slice of meat, place 1 slice of cooked bacon and a pickle spear.
- Roll the slices of meat up around the fillings and secure closed with a toothpick or kitchen twine.
- Over medium-high heat in a skillet, heat the extra virgin olive oil then add the secured meat rolls and sear and cook the rolls on 4 sides, about 3 minutes per turn; remove rolls and set aside.
- Add the 2 tablespoons butter to the skillet and let it melt, then sprinkle in the flour and stir it together with a whisk for 2 minutes.
- Add the chicken stock and whisk, scraping the sides and bottom of the pan to get the browned bits.
- Add the cooked mushrooms, season sauce with salt and pepper, stir in the sour cream until well incorporated, and remove from heat.
- Remove the toothpicks or twine securing the meat, transfer rolls to serving platter, pour the mushrooms and sauce over the rolls, garnish with chopped parsley, and serve.
- Note: Rachel makes sauteed red cabbage to go with this; you could also make buttered noodles to go with, if you like.
COLD SHRIMP SALAD
A 'summery' cold shrimp salad without mayo that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.
Provided by Allrecipes Member
Categories Shrimp Salad
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g
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