Recipe Talk

Chicken Sausage, Pepper and Onion Subs Recipe courtesy Rachael Ray

4 cooked chicken sausages, available at your meat counter -- get a Mediterranean flavor, such as pepper and onion or sundried tomato and basil

3 tablespoons extra-virgin olive oil, divided

1/3 cup chicken stock or dry white wine, a generous douse

1 cubanelle pepper, seeded and sliced

1 red bell pepper, seeded and sliced

1 large onion, thinly sliced

3 cloves garlic, chopped

Salt and pepper

1 cup giardiniera (Italian pickled vegetable salad: hot peppers, cauliflower, carrots and celery mix available in jars on Italian food aisle or in bulk bins near olives)

Handful Italian flat-leaf parsley leaves

1/2 cup fresh basil (10 leaves)

1/2 a lemon, zested (2 teaspoons)

4 crusty sub rolls, split

Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil, then reduce heat a little. Allow all the liquid to cook away, then brown and crisp the casings, 5 to 6 minutes. Deglaze the pan with stock or wine and cook it off, 1 minute. Remove sausages to a platter.
While sausage cooks, slice the peppers and onions and prepare the garlic. Once the chicken sausage comes out of the pan, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add veggies and garlic, season with salt and pepper and cook 10 minutes.

Place the giardiniera, parsley, basil and lemon zest in the food processor and grind into a relish.

Slice sausages on an angle. Fill each roll with a little relish, then peppers and onions then the sliced sausages.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 subs

Episode#: TM1226
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Chicken Sausage, Pepper and Onion Pasta Fake-Bake Recipe courtesy Rachael Ray


1 pound rigatoni

Salt

1 pound cooked chicken sausages

3 tablespoons extra-virgin olive oil, divided

1 green or red bell pepper, seeded and sliced

1 cubanelle pepper, seeded and sliced

1 large onion, thinly sliced

3 to 4 cloves garlic, chopped

Ground black pepper

1/2 cup dry white wine or chicken stock, a couple of glugs

1 (28 ounce) can crushed tomatoes, (recommended: San Marzano)

Handful chopped flat-leaf parsley

1/2 cup fresh basil, 10 leaves, torn or shredded

1 cup ricotta cheese

1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table

Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente, with a bite to it.
Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil then reduce heat a little. Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minutes.

Preheat broiler.

While pasta and sausage cook, heat a deep skillet over medium heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. When the sausages are cooked through, slice them on an angle and add them to the peppers and onions. Cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low.

Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine.

To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom of a baking dish. Top with all of the pasta and then the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place until broiler 2 minutes to brown cheese and set pasta.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 servings

Episode#: TM1226
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Thai Chicken Pizza Recipe courtesy Rachael Ray

1 pizza dough, any brand

1/2 cup duck sauce or plum sauce

1/2 teaspoon crushed red pepper flakes

1 package (2 cups) shredded provolone or Monterey Jack cheese

1/2 red bell pepper, thinly sliced

1 tablespoon vegetable oil

2 tablespoons soy sauce

1 rounded tablespoonful peanut butter

2 teaspoons hot sauce

2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it

4 chicken breast cutlets, 1/2 pound

2 tablespoons honey

2 tablespoons rice wine vinegar or cider vinegar

1/4 seedless cucumber, peeled and cut into matchsticks

4 scallions, chopped

1 cup bean spouts, a couple of handfuls

Palm full cilantro leaves, chopped

1/4 cup chopped peanuts, 2 ounces

Preheat oven to 425 degrees F.
Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.

Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.

While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.

Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings

Episode#: TM1229
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Mini Pecan Ice Cream Pies Recipe courtesy Rachael Ray


1 cup pecan halves

4 mini, individual graham cracker pie shells

1 pint butter pecan ice cream

Caramel sauce, for sundaes

Whipped cream, canister

Toast pecans over moderate heat then reserve. Place pie shells on a small tray. Soften ice cream in microwave on high for 20 seconds. Fill pie shells with ice cream, mounding each shell up. Smooth edges of the ice cream pies and freeze 20 minutes to set. Remove lid of the caramel sauce and warm it, 1 minute on high. Top pies with caramel sauce and lots of toasted pecans and whipped cream.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 4 servings

Episode#: TM1308
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Jambasta Recipe courtesy Rachael Ray

My dad is from Louisiana, originally. This is a combination of jambalaya, a native favorite, and pasta, something he developed a love for by having Italians in the house! It can turn Wednesday, Monday or Sunday into Fat Tuesday!

Salt

1 pound penne rigate, pasta with lines

2 tablespoons extra-virgin olive oil, 2 turns of the pan

2 tablespoons butter

1/2 pound andouille sausage, any brand, casing removed and diced

4 cloves garlic, chopped

1 poblano pepper, seeded and chopped or thinly sliced (1 large jalapeno my be substituted)

1 red bell pepper, seeded and chopped

2 ribs celery from the heart with greens, chopped

1 onion, chopped

Salt and ground black pepper

2 tablespoons all-purpose flour

1 cup beer, 1/2 bottle

1 cup chicken stock

1 (14-ounce) can, crushed tomatoes

2 tablespoons hot sauce (recommended: Franks Red Hot or Tabasco) eyeball it

2 tablespoons fresh thyme leaves, chopped

1/2 pound chicken breast, diced into small pieces

1/2 pound medium shrimp, cleaned and tails removed

1/4 cup heavy cream, eyeball it

2 scallions, sliced

Heat a pot of water to a boil for pasta and add salt to it then pasta. Cook to al dente and drain.

While pasta works, heat a deep skillet over medium high heat. Add extra-virgin olive oil, butter and andouille. Brown the sausage 2 to 3 minutes to render the fat. Remove with a slotted spoon. Add garlic, peppers, celery and onions. Saute the veggies for 5 to 6minutes. Season the mixture with salt and pepper and add flour to the pan. Cook flour with veggies 2 minutes more then whisk in beer. Cook beer out, 2 minutes. Add chicken stock, tomatoes, hot sauce and thyme. Bring liquid to a bubble and add chicken and shrimp. Cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm. Stir to mix in cooking juices then add in cream. Drain the pasta and add it to the sauce. Ladle up the jambasta and top with chopped scallions and reserved crispy andouille.

Recipe Summary
Difficulty: Medium
Prep Time: 12 minutes
Cook Time: 20 minutes
Yield: 4 servings

Episode#: TM1308
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Stuffed Cabbage Stoup Recipe courtesy Rachael Ray


4 tablespoons extra virgin olive oil, divided

1 cup raw white rice

1 quart plus 2 cups chicken stock, divided

1 1/2 pounds ground meatloaf mix (a combination of beef, pork and veal)

1/2 teaspoon allspice, eyeball it in your palm

1 1/2 teaspoons coriander, half a palm full

2 teaspoons smoked paprika, eyeball it in your palm

Salt and pepper

1 bay leaf

1 onion, chopped

2 cloves garlic, minced

1 carrot, thinly sliced with a vegetable peeler into strips then finely chopped

1/2-3/4 head Savoy cabbage, thinly sliced

1 (28-ounce) can diced tomatoes

1 cup tomato sauce

Handful of flat-leaf parsley, chopped

3 tablespoons dill, finely chopped

Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.

Recipe Summary
Difficulty: Easy
Prep Time: 12 minutes
Cook Time: 25 minutes
Yield: 4 servings

Episode#: TM1322
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce Recipe courtesy Rachael Ray

Salt

1 pound gnocchi ( potato dumplings) from refrigerated or frozen foods section of market

1 1/2 pounds ground chicken

1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)

1 teaspoon fennel seeds, 1/3 palm full

1/4 cup tender sun dried tomatoes (available in pouches or tubs in produce section)

20 leaves fresh basil, divided

2 tablespoons extra-virgin olive oil, plus some to drizzle

1 medium onion, finely chopped

1/2 teaspoon crushed red pepper flakes

1 (28-ounce) can crushed tomatoes

1 (8-ounce) can tomato sauce

Grated Parmigiano-Reggiano or Romano, to pass at table

Preheat oven to 400 degrees F.
Bring a pot of water to boil for gnocchi. Season the water with salt, add gnocchi and cook according to package directions.

Place chicken in a medium bowl with grill seasoning and add the fennel seeds. Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl. Stack 10 basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add basil to the bowl. Drizzle some extra-virgin olive oil over the chicken, mix meat together and roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet. Bake at 400 degree F for 10 to 12 minutes or until firm and lightly golden.

Preheat a large skillet over medium heat. Add 2 tablespoons extra-virgin olive oil, the onions and crushed red pepper flakes. Cook 5 minutes, stirring frequently. Stir in the tomatoes and sauce and season with salt and pepper. Simmer over low heat. Stir in the remaining 10 leaves of basil, whole or torn.

Drain gnocchi and remove balls from oven. Toss gnocchi and meat balls with sauce and serve with grated cheese to pass at table.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings

Episode#: TM1317
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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My Friend Vicki's Mom's Celery Salad Recipe courtesy Rachael Ray


1 celery heart, washed and chopped

Couple handfuls good quality pitted black olives, chopped

6 hot pepperoncini or Italian hot peppers, chopped

6 sweet pickled peppers, chopped

1/2 red onion, chopped

Generous handful of flat-leaf parsley, chopped

1 tin flat anchovies, chopped

2 to 3 tablespoons red wine vinegar

1/4 cup extra-virgin olive oil, eyeball it

Salt and pepper

Combine salad ingredients in a bowl and dress with vinegar, extra-virgin olive oil and season the salad with salt and pepper.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Yield: 4 servings

Episode#: TM1317
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Neapolitan Sundaes Recipe courtesy Rachael Ray



1 vanilla bean

1 pint strawberries, sliced

2 tablespoons sugar

4 shots Amaretto or other almond liqueur or almond syrup

1 pint chocolate ice cream

1 pint vanilla ice cream

Canister whipped cream

Sliced almonds

In a small pot, combine split and scraped vanilla bean, sliced berries, sugar and liqueur or syrup. Place over low heat and let berries warm gently. In about 15 to 20 minutes, a thick sauce will form.
Scoop a big scoop of each flavor of ice cream into dishes. Pull vanilla bean out of sauce and pour the sauce over ice cream. Top ice cream with whipped cream and nuts and serve.

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 servings

Episode#: TM1317
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Buffalo Chicken Salad Recipe courtesy Rachael Ray

2 hearts romaine lettuce, chopped

1 cup shredded carrots, available in pouches

2 ribs celery with greens, chopped

1/2 cup ranch dressing

1/2 cup blue cheese crumbles

1 package, 3/4 to 1 pound, chicken tenders, cut into bite size pieces

1 tablespoon vegetable oil, 1 turn of the pan

2 tablespoons butter

Salt and black pepper

1/4 cup hot sauce

Preheat a skillet over medium-high heat.
Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.

Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.

Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: 4 servings

Episode#: TM1F37
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Mini Sandwich Buffet: Mini Grilled Cheese and Tomato, Mini Rachael's and Mini Spicy Patty Melts Recipe courtesy Rachael Ray

For 24 mini sandwiches:

2 tablespoons vegetable oil

4 tablespoons butter, cut into pieces

Mini Rachael's:

16 slices mini rye bread

1/2 cup sweet red pepper relish

1 pound smoked turkey, thinly sliced

1 pound sauerkraut rinsed and drained

1/3 pound sliced sharp cheddar

Mini Grilled Cheese and Tomato:

16 slices mini pumpernickel bread

1/4 pound thinly sliced Swiss cheese

2 plum tomatoes, sliced

Salt and pepper

2 tablespoons chopped chives or 2 scallions, chopped

Mini Spicy Patty Melts:

1 pound ground sirloin

2 teaspoons Worcestershire sauce, several drops

1/2 small onion, finely chopped

1 teaspoon steak seasoning blend (recommended: Montreal Steak Seasoning) or salt and pepper

1 tablespoon vegetable oil, 1 turn of the pan

16 slices mini rye bread

1/4 pound thinly sliced Swiss cheese

Suggested accompaniments:

Mini pickles, mini pretzels

Suggested dessert:

Retro candies such as Dots, Good n Plenty, Whoppers, etc.

Chess Men butter cookies (recommended: Pepperidge Farm brand)

Preheat oven to warm, 250 degrees F.

Preheat large griddle or large nonstick skillet over medium heat.

To a small pot over medium low heat add 2 tablespoons vegetable oil, eyeball it. To warm oil, add butter and melt it into the oil. Keep a pastry brush on a spoon rest or small plate on hand.

Lay out 8 slices of rye bread. Dot bread with teaspoonfuls of red pepper relish. Top with even amounts of smoked turkey, sauerkraut and thinly sliced cheese. Top cheese with remaining slices of bread. Brush griddle or skillet with oil and butter mixture. Grill and toast sandwiches 2 or 3 minutes on each side. Transfer sandwiches to cookie sheet and place in oven to keep warm. Wipe off griddle or skillet.

Lay out 8 slices of mini pumpernickel bread. Cut sliced Swiss cheese into pieces that will fit bread. Layer cheese and sliced tomatoes on bread. Season with salt, pepper, chives and place another layer of cheese on tomatoes. Top sandwiches with another slice of bread. Brush griddle or skillet liberally with oil and butter. Grill and toast sandwiches 2 or 3 minutes on each side. Transfer grilled cheese and tomato sandwiches to warm oven. Wipe griddle or skillet clean.

Mix beef, Worcestershire, onion and seasoning or salt and pepper. Form 8 small patties. Raise heat to medium high. Fry patties in 1 tablespoon vegetable oil on griddle or skillet 2 or 3 minutes on each side. Place patties on rye bread bottoms and wipe griddle or skillet clean. Top patties with cheese and another slice of bread. Reduce heat on griddle or skillet back to medium and brush with oil and butter. Grill sandwiches 2 or 3 minutes on each side until toasted.

Remove mini Rachael's and grilled cheese and tomato sandwiches from the warm oven. Pass trays of sandwiches with mini pickles, mini pretzels. Mini candies and cookies treat your sweet tooth.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

Episode#: TM1D36
Copyright © 2006 Television Food Network, G.P., All Rights Reserved