Notes about Recipes in this book

• Argentine chili

  • Corrieallison on September 29, 2019

    This is my husband's favorite chili in the world. I have made it with fresh chorizo also and it works that way also.

• Minute steak hoagies with homemade steak sauce

  • averythingcooks on July 16, 2020

    I came here mainly for the steak sauce. I made my sandwiches with a much cheaper steak (compared to the flank steak she uses) and added pan fried onions & yellow peppers. I never really had a “paste” after the initial processor step & so I added a bit of tomato paste to thicken it up before proceeding. I am very happy to have a small jar of this sauce still in my fridge.

• Roasted chicken dinner with potatoes & artichokes on a bed of crispy kale

  • whitewoods on May 18, 2019

    Very good. This was my first time using fresh bay leaves. Obtained them at my local Italian supermarket. I didn't have as much rosemary as the recipe called for--I only had two sprigs. But the flavor overall was very good. Very lemony and garlicky. The kale was nice and crispy, and the dish made a nice presentation on the plate. I always love the simplicity of Rachael Ray's recipes.

• Roasted pork loin with kale & polenta

  • monicatgood on January 03, 2025

    Page 174

• Beef stew scented with horseradish

  • jennij on October 25, 2014

    This is an absolutely delicious stew, great flavours. I used an English brown ale instead of the listed lager beer. The horseradish is so subtle and lovely. I only had 1-1.5lbs of beef so I supplemented with mushrooms. I put them in with an hour remaining in cooking time. Perfect. Will make this again for sure!

• Lentil soup with kale & sausage

  • anya_sf on March 04, 2024

    Hearty and satisfying. I used chicken Italian sausage and green kale, and needed to add an extra cup of chicken broth to thin the soup.

• Osso buco with gremolata

  • debkellie on February 18, 2021

    The orange and saffron add a nice back note to the sauce. I prepped the veal shanks sous vide (48hrs @ 60C), and made the sauce separately. Served with a herbed polenta & broccolini: a light 'start of autumn' meal.

• Pasta e fagioli with roasted garlic

  • whitewoods on June 19, 2023

    Another successful recipe from Rachael Ray. I feel like most of her recipes are virtually foolproof. This was delicious, especially because of the roasted-garlic flavor. It was my first time roasting garlic and also my first time using guanciale. The online recipe didn't mention anything about saffron, fennel seeds, oranges, canned tomatoes, dry white wine, or Fresno chiles--so I didn't use any of that; however, I did use fresh herbs.

• Eight-spice squash & chicken thigh stew with lentil rice

  • Thredbende on December 12, 2013

    This dish is colorful, delicious and reheats beautifully. The lentil rice pilaf add needed pomegranate seed textural crunch and color to the already beautiful dish. I omitted the hot chili pepper because the ros el hanout spice blend (her recipe) seemed hot enough. I liked that it used a whole butternut squash without leaving me with frozen leftovers. I will make the lentil rice again for other meals, and bring the whole deal to potlucks. This one is worth the kitchen prep time.

• Lasagna with roasted eggplant-ricotta filling

  • whitewoods on August 17, 2023

    This was pretty good. It may actually be the first time I even made a red-sauce lasagna. (I've made white lasagna before.) Even growing up, Mom never made lasagna--she always made manicotti (meat and cheese filled) instead. As noted in the reviews, though: there is an error here ... while the first steps (roasting the vegetables) utilize a 400° oven, when it's time to bake the lasagna, you need to lower the oven temperature. That's not actually mentioned in the instructions, but perhaps you can use the cook's note (about reheating) as a guide. I lowered the oven temperature to 350° and did cook it for an hour uncovered without even checking it. Fortunately, the top was cooked to the maximum without actually being burnt. Just keep an eye on the top--to make sure it's not burning. Also, use a large lasagna pan--I used a glass rectangular casserole dish that I thought was the right size, but the cheese overflowed a bit.

• Hot & sweet pepper curry sauce with chicken, lamb, or beef

  • averythingcooks on December 30, 2020

    With 3 meats suggested in the title, I used a 4th - cubed pork loin. As I only had 1 lb of meat thawed, I made the full amount of sauce and added a cubed sweet potato & a handful of cooked chickpeas from the freezer. I also added frozen peas with the spinach at the end. Early on, I felt like there was maybe too much passata & I’m not sure this is what I expected when I set out to make a curry....but here is the thing - it really is delicious :)

• Buffalo turkey sloppy Joes with blue cheese Ranch dressing

  • averythingcooks on May 17, 2021

    I came here just for the blue cheese ranch dressing and it was very tasty over a salad of romaine, thinly sliced red onions and celery. I used chives & parsley for the fresh herbs, the whole garlic clove for a 1/2 recipe and I also added good pinches of both onion & garlic powder to punch it up a bit. I would make this dressing again.

• Skillet chicken with hot & sweet peppers

  • monicatgood on January 28, 2025

    page 329 Meal #3