3 Kitchen Tools NY Times' Melissa Clark Can't Cook or Bake Witho…
3 Things You Should Add to Your Medicine Cabinet, According To a…
A Style Expert on Why the Nap Dress Is So Popular
Rach's Porterhouse Steak for John + Chef Scott Conant's Cast-Iro…
Summer-Ready Raw Zucchini Salad + Best Seasonal Produce Buys
Our Shortcuts Show: Chef Kelly Senyei Shares Ultimate Baking Sho…
Chef Curtis Stone Makes Grilled Fish Tacos + Rach's Veal Francese
Viewer Goes Meat-Free for a Week + Carrot and Butternut Squash C…
Rach's Derm Shares How to Use Retinol for Anti-Aging + Fave Prod…
How to Stay Organized While Running a Business From Home
The Right Order to Apply Skincare Products, According to Rachael…
How to Make Dark Chocolate Chip Cookies With Sea Salt
How to Make Spicy Lamb Chops with Polenta and Broiled Tomatoes |…
Ingredients
2 tablespoons butter, melted
2 cloves garlic
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/4 cup finely grated Parmesan cheese
1 bag Goldfish Mix Honey Mustard + Pretzel
A handful parsley, chopped
Preparation
Preheat oven to 350°F.
Melt butter in a small saucepan over medium heat. Using a fine grater or microplane, grate the garlic into the melted butter then remove from heat. Add in the crushed red pepper flakes and dried oregano.
In a large bowl, toss the Goldfish Mix with Parmesan cheese. Pour in the garlic butter and toss to coat.
Place the mix onto a cookie sheet and bake for 5 minutes. Remove from oven and let cool. Sprinkle with the parsley before serving.
Serve in a bowl or in football-themed cupcakes liners for a fun game day snack!
Rach’s “Fork and Knife” Steak Sauce Burgers are a Must-Try!
Rachael shares the loaded cheeseburgers, topped with lightly caramelized onions + sauteed mushrooms, that her mom made for her when she was a little girl.
In her Pasta all'Antipasti, Rach tosses salami, ham, cheese + charred greens with short pasta for a colorful, fun and easy twist on traditional antipasto.