Rachael Ray: Rachael's Daytime Talkshow

weekly grocery list

Here's a list of all the ingredients you’ll need to cook along with Rachael this week. Watch the show or check back online each day for the complete recipes.

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monday

February 6, 2012

Creamy Mushroom and Marsala Fettuccine with Garlicky Breadcrumb Topping
  • 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
  • 6 tablespoons butter, divided
  • 1 pound cremini mushrooms, sliced
  • 3 shallots, halved and thinly sliced
  • 2 tablespoons fresh thyme, finely chopped
  • Salt and pepper
  • 1 rounded tablespoon flour
  • 1/3 to 1/2 cup Marsala
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1 cup panko breadcrumbs
  • 4 cloves garlic, finely chopped or grated
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped flat-leaf parsley
  • 1 pound whole wheat or semolina fettuccine
Green Goddess Dip
  • 3 to 4 anchovy fillets, drained
  • 1 small shallot, chopped or a small, 2-inch piece red onion or onions
  • 1/2 cup flat-leaf parsley, 3 handfuls
  • 3 tablespoons chives, about 12 blades
  • 2 tablespoons tarragon leaves, about 3 sprigs
  • Juice of 1/2 lemon
  • 1/4 cup EVOO – Extra-Virgin Olive Oil
  • 1 avocado
  • 1/2 cup sour cream
  • Black pepper
Rosemary White Bean Dip
  • 1 14-ounce can cannellini beans, rinsed and drained
  • 1 clove garlic
  • 1 1/2 tablespoons EVOO - Extra Virgin Olive Oil
  • 1 tablespoon fresh rosemary leaves, chopped
  • 6 sprigs fresh thyme leaves, stripped from stem
  • Coarse salt and black pepper
  • 3 tablespoons chives, chopped
Creamy Pesto
  • 2 cups basil
  • 1 3-ounce jar or 1/4 cup pine nuts
  • 1 clove garlic, cracked away from skin
  • 1/2 cup EVOO – Extra Virgin Olive Oil, divided
  • 1 teaspoon coarse black pepper
  • 1 cup grated Parmigiano-Reggiano
  • 1 cup Geek-style yogurt
Pork Stew with Fennel & Apricots
  • 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
  • 1 1/2-pound boneless pork butt (also called shoulder roast), cut into 2-inch pieces
  • Salt and pepper
  • 1 medium red onion, halved and thinly sliced
  • 3 cloves of garlic, sliced
  • 1 sprig oregano
  • 2 anchovy fillets
  • 1 large bulb fennel, stems and fronds trimmed off and bulb quartered lengthwise
  • 3/4 cup dried apricots (about 4 ounces)

tuesday

February 7, 2012

Mexican Pulled Pork Stew with Tomatoes and Green Chilies
  • 1 2- to 3-pound boneless pork shoulder
  • Kosher salt and black pepper
  • 1 tablespoon smoked sweet paprika
  • 2 teaspoons Mexican oregano, divided
  • 1 teaspoon fennel seed or ground fennel
  • 1 teaspoon granulated garlic
  • 2 onions, 1 thinly sliced and 1 chopped
  • 1 bottle of beer, such as Negra Modelo
  • 1/4 cup corn oil
  • 4 cloves of garlic, thinly sliced
  • 1 tablespoon cumin, a palmful
  • 1 tablespoon coriander, a palmful
  • 3 14-ounce cans fire-roasted diced tomatoes with green chilies or diced tomatoes with green chilies
  • 1 quart chicken stock
  • 2 14-ounce cans hominy
  • 1 14-ounce can pinto beans

  • For serving:
  • Chopped cilantro or scallions
  • Shredded Monterey Jack or cheddar
  • Lime wedges
  • Charred flour or corn tortillas
Tor-tata
  • For the Tor-tata:
  • 12 eggs
  • 1/2 cup heavy cream
  • Salt and pepper
  • 2 1/2 cups shredded sharp cheddar
  • 2 tablespoons seeded, puréed chipotle in adobo sauce*
  • Zest of 1 lime
  • 2 handfuls cilantro, chopped
  • About 6 cups tortilla chips, about 1 bag
  • 1 tablespoon unsalted butter
  • 2 tablespoons EVOO – Extra Virgin Olive Oil

  • For the Sautéed Peppers and Onions:
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, grated or chopped
  • 1 handful cilantro, chopped
  • Salt and pepper

  • For the Tomato Avocado Salad:
  • 2 ripe tomatoes, sliced into wedges
  • 1 ripe avocado, sliced
  • 1/2 red onion, thinly sliced
  • Juice of 1 lime
  • A small handful cilantro leaves, for garnish

wednesday

February 8, 2012

Prosciutto-Wrapped Chicken Stuffed with Herb Ricotta
  • 1/2 cup ricotta
  • Salt and pepper
  • 3 tablespoons grated Parmigiano-Reggiano
  • 1 small clove garlic, grated or chopped
  • 1 tablespoon finely chopped flat-leaf parsley
  • A few leaves basil, chopped
  • A couple sprigs fresh thyme, finely chopped
  • 4 small pieces skinless, boneless chicken breast, butterflied
  • EVOO – Extra Virgin Olive Oil, for drizzling
  • 4 thin slices prosciutto di Parma
  • A splash of white wine
  • 1 tablespoon butter
Buddy Valastro's Peanut Butter Frosting
  • 1 cup butter, softened
  • 1 cup peanut butter
  • 5 1/2 cups 6x sugar
  • 1 to 2 cups heavy cream
Buddy Valastro's Peanut Butter and Jelly Cupcakes
Buddy Valastro's Whipped Cream
  • 1 1/2 cups heavy cream
  • 1/4 cup plus 2 tablespoons sugar
Buddy Valastro's Vanilla Cake
  • 2 1/2 cups cake flour, plus more for flouring the cake pans
  • 2 cups sugar, plus more for unmolding the cake
  • 3/4 cups vegetable oil or 1 1/2 sticks of butter
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 4 extra-large eggs, at room temperature
  • 1 cup whole milk
  • Unsalted butter, for greasing two cake pans

thursday

February 9, 2012

No recipes were found for this day.

friday

February 10, 2012

No recipes were found for this day.

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