How do I get Rachel Ray 's recepies from her show?!
How do I get Rachel Ray 's recepies from her show?
I have tried various links from her web site but to no avail. I'm a new computer user so perhaps I'm not doing something right.
Right now I'm looking for her 3 pizza recipie.
Answers:
It's www.rachaelrayshow.com
Here ya go:
Really French, French Bread Pizza
2 pounds large white mushrooms
2 tablespoons extra-virgin olive oil (EVOO)
3 tablespoons butter, cut into pieces
1 bay leaf
4 garlic cloves, thinly sliced
Salt and pepper
1/3 cup dry white wine (eyeball it)
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce (eyeball it)
1 tablespoon, 4 sprigs, fresh thyme leaves, stripped and chopped
1 24-inch loaf of crusty French bread
3 cups shredded Gruyere or Swiss cheese
preparationPreheat the broiler.
Wipe the mushrooms clean with a damp towel and slice. Heat a deep skillet with EVOO and butter over medium heat. When the butter melts into oil, add the bay leaf, garlic and mushrooms. Cook until the mushrooms are dark and tender, 12-15 minutes. Season with salt and pepper. Add the wine and cook for 1 minute. Add in the Dijon, Worcestershire and thyme, let reduce and thicken. Turn off the heat and reserve.
Split bread lengthwise. Hollow out some of the insides. Toast the bread lightly under the broiler. Fill evenly with mushrooms then top with cheese. Put loaves back under the broiler until cheese is melted and starting to brown. Remove from oven, cut each half into thirds and serve.
Yields 6 servings
White Pizza
1 store-bought pizza dough or one from your favorite pizzeria
Extra-virgin olive oil (EVOO), for drizzling
2 cups whole or part-skim ricotta
2 garlic cloves, finely chopped
A handful of flat-leaf parsley, finely chopped
2 cups shredded mozzarella or provolone cheese (1 pre-shredded pouch)
1 cup grated Parmigiano Reggiano cheese
2 tablespoons red pepper chili flakes, optional
10 leaves fresh basil, 1/2 cup, shredded
1/4 cup cornmeal, for sprinkling, optional
preparationPreheat a pizza stone (if you use one) along with the oven to 425°F.
Stretch the dough to form a pie and transfer it to a pizza stone or baking tray.
If using a baking tray, sprinkle with some cornmeal to give a little extra crunch and prevent the dough from sticking to the pan. Drizzle EVOO around the crust. In a bowl, mix the ricotta cheese with garlic and parsley, and season with salt and black pepper. Spread the ricotta across the dough then top with mozzarella or provolone.
Bake it until crispy, about 20 minutes. Remove from oven and top with the shredded basil leaves and red pepper flakes if desired. Cut into large pieces and serve.
Yields 6 servings
Puttanesca Pizza
2 tablespoons extra-virgin olive oil (EVOO)
3 garlic cloves, finely chopped
2 tablespoons anchovy paste or 6 filets flat anchovies
1/2 teaspoon crushed red pepper flakes
1 28-ounce can fire roasted diced tomatoes, drained very well
1/2 cup pitted black olives like kalamata, chopped
A handful of flat-leaf parsley, chopped
1 Boboli thin crust pizza shell
2 cups shredded scamorza cheese (smoked mozzarella)
preparationPreheat the oven to 425°F.
Heat a medium skillet over medium heat. Add EVOO, garlic, anchovy paste and red pepper flakes. When the anchovies (if whole) melt into the oil or the garlic is tender, about 2 minutes. Add tomatoes and olives, and simmer the sauce for 3-4 minutes.
Top the pizza with sauce and cheese.
Bake until the cheese melts and the crust is crisp, about 10 minutes. Cut and serve.
Yields 6 servings
Good luck!