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Wednesday: Our Legends Hour With James Earl Jones & the Secrets of Emeril's Banana Cream Pie Revealed!

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

May 23, 2016

Tina and Grant’s Everything Bagel Hummus

  • 1 tablespoon poppy seeds

  • 1 tablespoon sesame seeds
  • 2 teaspoons coarse salt
  • 1 teaspoon dried onion
  • 1 teaspoon dried garlic
  • 1 16-ounce can Bush’s Garbanzo Beans, drained and rinsed
  • 1 packet Bush's Hummus Made Easy, Classic flavor
  • Bagel chips, for serving
  •  

Tina and Grant’s Muffuletta Hummus

  • 1 16-ounce can Bush’s Garbanzo Beans, drained and rinsed

  • 1 packet Bush’s Hummus Made Easy, Roasted Red Pepper flavor
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup green olives, chopped
  • 1/4 cup pepperoncini, chopped
  • 1/4 cup roasted red peppers, chopped
  • 1 tablespoon capers, chopped
  • 1/2 cup deli-cut salami, chopped, reserve some for topping
  • 1 tablespoon chopped parsley
  • Toasted crostinis and/or toasted focaccia, for serving
  •  

Tina and Grant’s Spinach and Artichoke Hummus

  • 1 16-ounce can Bush’s Garbanzo Beans, drained and rinsed

  • 1 packet Bush’s Hummus Made Easy, Classic flavor
  • 1 10-ounce box frozen spinach, thawed and squeezed of any excess liquid
  • 3/4 cup chopped artichokes in water
  • Zest and juice of 1 lemon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup feta cheese, crumbled, reserving some for topping
  • Mini pitas and pita chips, for serving
  •  

Tina and Grant’s 7-Layer Black Bean Hummus

  • 1 16-ounce can Bush’s Black Beans, drained and rinsed

  • 1 packet Bush's Hummus Made Easy, Southwest Black Bean flavor
  • 1 cup sour cream
  • 1 cup salsa verde
  • 3 tomatoes, diced
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup sliced pickled jalapeños
  • A handful cilantro, chopped
  • Tortilla chips, for serving
  •  

Mario Batali’s Grilled Skirt Steak with Cherry Barbecue Sauce

  • For the steak:

  • 1/4 cup fresh rosemary leaves, finely chopped, plus 4 sprigs
  • 2 tablespoons juniper berries, crushed
  • 1 bunch fresh oregano, finely chopped
  • 4 cloves garlic, finely chopped
  • 1/2 cup extra-virgin olive oil
  • 2 pounds skirt steak, cleaned of the fat cap and sinew

  • For the barbecue sauce:
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 jalapeños, chopped
  • 2 tablespoons ancho chile powder
  • 2 6-ounce cans tomato paste
  • 1 12-ounce can Dr. Pepper
  • Zest and juice of 2 oranges
  • 1/4 cup packed brown sugar
  • 1 cup frozen tart cherries
  • 1/4 cup red wine vinegar
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon ancho chile powder
  •  

Ratatouille Lasagna

  • 4 large field red peppers

  • 1/2 cup olive oil
  • 4 cloves garlic, 2 crushed and 2 finely chopped
  • 2 sprigs rosemary
  • 12 cocktail tomatoes
  • 2 large, firm eggplants, thinly sliced into planks, salted and left to drain on towels
  • 3 medium zucchini, cut into 1/4-inch thick planks lengthwise
  • 2 cups fresh ricotta, drained
  • 1 large egg, beaten
  • 1 cup parsley tops
  • 1/2 cup walnuts
  • Salt and pepper
  • 1 cup grated Parmigiano-Reggiano
  • 3 tablespoons EVOO – Extra Virgin Olive Oil
  • 1 8-ounce bag shredded mozzarella
  • A fat handful basil leaves, torn
  •  

TUESDAY

May 24, 2016

Katie Lee’s Best Barbecue Ribs Ever

  • 1/4 cup (55 g) brown sugar

  • 2 tablespoons chili powder
  • 1 tablespoon salt
  • 1/2 tablespoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cayenne
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 racks baby back ribs
  • 1 cup (240ml) low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 cup (240ml) barbecue sauce
  •  

Sriracha Chicken with Peanuts in Lettuce Wraps

  • 2 tablespoons peanut or canola oil

  • 1 pound ground chicken
  • 2 leeks, white and light green parts, quartered lengthwise and chopped crosswise into 1/2-inch pieces
  • 2 red finger chilis, Fresno chilis or jalapeños, seeded and chopped
  • 2-inch piece ginger, peeled and grated
  • 4 large garlic cloves, sliced or chopped
  • Pepper
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon peanut butter
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons or more Sriracha
  • 1 cup dry-roasted peanuts, preferably Planters, coarsely chopped
  • 2 heads Bibb lettuce, leaves separated
  •  

WEDNESDAY

May 25, 2016

Emeril Lagasse’s Banana Cream Pie With Caramel and Chocolate Drizzles

  • For the Caramel Sauce:

  • 3⁄4 cup granulated sugar
  • 2 tablespoons water
  • 1⁄2 teaspoon fresh lemon juice
  • 1⁄2 cup heavy cream
  • 2 to 4 tablespoons whole milk

  • For the Chocolate Sauce:
  • 1⁄2 cup half-and-half
  • 1 tablespoon unsalted butter
  • 8 ounces semisweet chocolate chips
  • 1⁄2 teaspoon vanilla extract

  • For the Graham Cracker Crust:
  • 1 1⁄4 cups graham cracker crumbs (9 to 10 crackers)
  • 1⁄4 cup granulated sugar
  • 1⁄4 cup (1⁄2 stick) unsalted butter, melted

  • 4 cups heavy cream
  • 1 1⁄2 cups whole milk
  • 1 1⁄2 cups plus 2 teaspoons granulated sugar
  • 1 vanilla bean, split in half lengthwise
  • 3 large egg yolks
  • 2 large eggs
  • 1⁄2 cup cornstarch
  • 3 pounds (about 9) firm but ripe bananas, peeled and cut crosswise into 1⁄2-inch-thick slices
  • 1⁄2 teaspoon vanilla extract
  • Caramel Sauce (recipe follows), warm
  • Shaved bittersweet chocolate, for garnish
  • Confectioners’ sugar, for garnish
  • Fresh mint sprigs or leaves, for garnish (optional)
  •  

Gem Lettuce and Rotisserie Chicken Cobb Salad with Avocado Green Goddess Dressing

  • 12 slices meaty bacon

  • 1 cup Greek yogurt
  • 1 Haas avocado, scooped from skin
  • Juice of 1 lemon
  • 2 anchovy filets, optional
  • 2 cloves garlic
  • A handful each flat-leaf parsley, tarragon, dill and chives
  • 2 scallions, whites and light greens, chopped
  • 1 small Serrano chili, seeded and chopped
  • 2 tablespoons white wine vinegar
  • Salt and pepper
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 1 pint cherry tomatoes or 12 to 14 cocktail tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 3 heads gem lettuce or 1 head romaine, coarsely chopped
  • 4 hard-boiled eggs, chopped and seasoned with Old Bay Seasoning or a few dashes of hot sauce
  • 1 rotisserie chicken, meat pulled into bite-sized pieces
  • 1 1/2 cups smoked blue cheese or your favorite blue cheese, crumbled
  •  

THURSDAY

May 26, 2016

Anne Burrell's Whole Wheat Pappardelle with Roasted Butternut Squash, Broccoli Rabe and Pumpkin Seeds

  • 1 butternut squash, peeled and cut in 1/2-inch dice

  • Extra-virgin olive oil
  • Kosher salt
  • 1 bunch of broccoli rabe, tough bottom stems removed
  • 3 cloves garlic, smashed
  • Pinch of crushed red pepper
  • 1 1/2 cups veggie or chicken stock
  • 1 pound whole wheat or regular pappardelle pasta
  • 1 cup freshly grated Parmigiano-Reggiano
  • Good quality finishing oil
  • 1/2 cup pepitas (green pumpkin seeds), toasted
  •  

Mac and Blue with Beefsteak Tomato Salad

  • For the Beefsteak Tomato Salad:

  • 9 slices of meaty bacon, about 1/2 pound
  • 3 beefsteak tomatoes, cored and sliced
  • 1 medium white or red onion, peeled and sliced
  • 1 cup flat-leaf parsley tops
  • Salt and pepper
  • HP or A1 Steak Sauce

  • Salt
  • 1 pound cavatappi or other short cut of spiral or hollow pasta
  • 3 tablespoons butter
  • 1 large clove garlic, crushed
  • 3 tablespoons flour
  • 2 cups whole milk
  • 1 cup whipping cream
  • White pepper, to taste
  • 1 teaspoon ground mustard
  • Freshly grated nutmeg, to taste     
  • 2 cups grated white cheddar cheese or Gruyère cheese
  • 1 1/2 cups crumbled blue cheese, such as Maytag Blue or Stilton
  • 3 to 4 tablespoons minced chives
  •  

FRIDAY

May 27, 2016

Kielbasa Nachos with Beer Cheese and ‘Kraut

  • 3 tablespoons butter

  • 3 tablespoons flour
  • 3/4 cup whole milk
  • 1 cup lager beer
  • 1 tablespoon dry mustard
  • 2 teaspoons paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon Worcestershire
  • 2 1/2 cups shredded (3/4 pound) sharp yellow cheddar cheese 
  • 1 pound kielbasa, chopped
  • 1 pound sauerkraut, drained
  • 1 teaspoon caraway seed
  • 1/4 cup pickled jalapeño rings, drained
  • 1 bag good quality corn tortilla chips
  •  

Jeff Mauro’s Tot’tine

  • For the Pickled Red Onions:

  • 2 1/2 pounds red onions, thinly sliced
  • 4 cups white vinegar
  • 4 cups water
  • 6 tablespoons sugar
  • 6 tablespoons salt

  • For the Dry Rub:
  • 2 teaspoons dark brown sugar
  • 6 tablespoons Kosher salt
  • 1 teaspoon red pepper flakes
  • 3 1/2 teaspoons oregano
  • 4 tablespoons paprika
  • 4 tablespoons chili powder
  • 2 teaspoons sugar
  • 1/2 teaspoon onion powder
  • 1 1/2 teaspoons mustard seed
  • 1 teaspoons granulated garlic
  • 1 1/2 teaspoons dried thyme

  • For the Smoked Gravy:
  • 5 cups beef stock
  • 3 tablespoons dry rub
  • 1/2 tablespoon granulated garlic
  • 2 teaspoons liquid smoke
  • 4 tablespoons cornstarch slurry

  • 1/2 pound Tater Tots
  • 1/4 cup diced smoked mozzarella
  • 1 teaspoon chopped green onions, for garnish
  •