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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 complete recipes.

Print the Grocery List | Jump straight to: Monday | Tuesday | Wednesday | Thursday | Friday

MONDAY

July 27, 2015

Dan Dan Noodles

  • For the Chili Oil (if making your own)*:

  • 1 ounce dried red chilies, chopped or about 1/4 cup red chili flakes
  • 1 tablespoon (a palmful) Sichuan peppercorns
  • 1 inch cinnamon stick
  • 2 pieces star anise
  • 1 inch ginger root, sliced
  • 2 tablespoons toasted sesame
  • 1 cup peanut oil

  • For the Noodles:
  • 1 tablespoon peanut oil
  • 4 cloves garlic, chopped
  • 1 inch ginger, grated or minced
  • A splash dry sherry
  • 1/2 cup vegetable or chicken stock
  • 1/4 cup soy sauce
  • 3 rounded tablespoons Tahini paste or creamy peanut butter
  • 2 teaspoon light brown sugar 
  • 1 teaspoon fresh ground Sichuan peppercorns
  • About 1/3 cup chili oil, homemade or store-bought
  • 12 to 16 ounces medium to wide noodles/Ramen noodles
  • 1 bunch farm spinach, washed and coarsely chopped or 4 cups baby spinach
  • 1 cup peanuts with skins, toasted and chopped
  • 1 small bunch scallions, chopped or thinly sliced
  •  
  • 5-Spice Pork for Dan Dan Noodles (optional):
  • 1 tablespoon peanut oil
  • 3/4 pound ground pork
  • 2 to 3 tablespoons (a splash) dry sherry
  • 1 tablespoon Hoisin sauce
  • 1 tablespoon soy sauce
  • 1/2 to 3/4 teaspoon (a scant third of a palmful) Chinese 5-spice powder
  •  

Chef Vic Rallo’s Potato Gnocchi

  • 4 large russet potatoes, 2 1/2 pounds

  • 4 large egg yolks
  • Salt and pepper
  • Freshly grated nutmeg
  • 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
  • 2 to 2 1/2 cups “00” flour or all-purpose flour (all-purpose has more of a bite)
  • 1 fat tablespoon butter
  • Nutmeg, a few grates, to taste
  •  

TUESDAY

July 28, 2015

Black Bean and Butternut Chili

  • 2 dried Ancho chili peppers

  • 1 dried pasilla chili pepper
  • 1 quart vegetable stock
  • 2 tablespoons vegetable, canola or olive oil
  • 1 large or 2 medium onions, chopped
  • 4 large cloves garlic, sliced or chopped
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon smoked paprika
  • 1 1/2 teaspoons, half a palmful, Mexican oregano
  • 1 12-ounce bottle lager (light color/flavor) beer
  • 2 cups butternut squash cut into 1-inch dice
  • 2 28-ounce large cans black beans, drained 
  • Salt and pepper
  • Juice of 1 lime

  • Toppings: chopped fresh cilantro, chopped scallions, toasted pepitas, baked or store-bought tortillas, pickled jalapeño rings/slices, crumbled queso fresco and diced avocado dressed with lime 
  •  

Buffalo Turkey Chili-Stuffed Baked Potato Skins

  • 4 medium sweet potatoes

  • 4 large Russet potatoes
  • All-natural cooking spray
  • Salt and pepper
  • 1 tablespoon olive or canola oil
  • 2 tablespoons butter
  • 4 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 1/2 tablespoon ground cumin, half a palmful
  • 1/2 tablespoon ground coriander, half a palmful
  • 1 tablespoon chili powder, preferred brand Gebhardt’s
  • 2 pound ground turkey or ground turkey breast
  • 1/3 cup Frank’s Red Hot hot sauce
  • 1 cup tomato sauce
  • 1 1/2 cups blue cheese or smoked blue cheese crumbles
  • 1 ½ cups shredded sharp white cheddar cheese
  • Thinly sliced scallions, to garnish
  • Serve with carrot and celery sticks or pickled carrot and celery sticks
  •  

WEDNESDAY

July 29, 2015

Hot Dog Croque Monsieur

  • 2 tablespoons butter

  • 1 1/2 tablespoons flour
  • 1 1/4 cups whole milk
  • Salt and pepper
  • Freshly grated nutmeg, to taste
  • 4 good quality pork hot dogs or knockwurst
  • A drizzle of olive oil
  • 8 thin slices good quality white bread
  • Mayonnaise or softened butter, for lightly spreading on bread (sandwiches can be pressed in a panini iron dry)
  • 2 cups shredded Gruyère or Comté cheese
  • Dijon mustard
  • Thinly sliced cornichons
  • Crispy fried onions (preferred brand French’s)
  •  

THURSDAY

July 30, 2015

Julia Child's Pan-Fried Thin Burger

  • 1 tablespoon minced shallots

  • 1 teaspoon butter or mild olive oil
  • 1 to 1 1/4 pounds fresh ground beef (preferably 15 to 20 percent fat)
  • Salt
  • Freshly ground black pepper
  • 4 hamburger buns
  • 1 red onion, sliced very thin
  • 1 tomato, sliced thin
  • Iceberg lettuce leaves
  • Small whole pickles
  • Thin cheddar or Swiss cheese slices
  • Bacon strips, cooked crisp
  • Butter, at room temperature
  • Ketchup
  • Mayonnaise
  • Dijon mustard
  • Salsa
  • Potato chips
  •  

Beef Teriyaki with Green Beans and Green Onions

  • 1 pound flank steak, sliced halved lengthwise into long steaks 2 to 3 inches wide

  • 5 tablespoons Teriyaki sauce, divided
  • 3/4 pound (1 12-ounce package) trimmed green beans, cut in half
  • Salt
  • 1/2 cup beef or veal stock
  • 3 tablespoons Mirin or dry sherry
  • 1/2 teaspoon ground Asian red chili pepper or 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoon cornstarch plus 1/2 tablespoon
  • 3 tablespoons stir fry oil or high-temperature cooking oil, divided
  • 1/2 pound shitake mushrooms, sliced
  • 4 cloves garlic, sliced
  • 1 inch ginger root, peeled and grated
  • 1 large bunch scallions, trimmed and halved lengthwise, white and greens cut into 2-inch pieces
  •  

Emeril Lagasse’s Pommes Frites

FRIDAY

July 31, 2015

Slow Cook Yourself Skinny Chicken Stroganoff

  • 1 tablespoon EVOO – Extra Virgin Olive Oil

  • 1 pound button mushroom, sliced
  • 1 small onion, cut into small dice, around 2 cups
  • 2 small garlic cloves, chopped
  • 3 chicken breast, bone-in and skin off
  • 1/4 cup cashew butter
  • 1/2 cup white wine
  • 2 cups low-sodium chicken stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon thyme, chopped
  • Salt and pepper
  • 3/4 cup Greek-style yogurt
  • 1/4 cup parsley
  • Cooked brown rice, for serving

Crispy Chicken Paillard Divan

  • 4 tablespoons butter, divided

  • 3 tablespoons flour plus about 1/3 cup for dredging chicken
  • 1 cup chicken stock
  • 1 cup half-and-half, warmed
  • Salt and pepper
  • Freshly grated nutmeg, to taste
  • 1/2 cup grated Gruyère cheese
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 4 bone-in, skin-on chicken breasts
  • 3 bundles broccolini or baby broccoli
  • 3 tablespoons olive oil, divided
  • 2 to 3 large cloves garlic, chopped
  • 1 lemon
  • Crispy onions, to garnish