Tune in and cook along with Rachael this week! Here's a list of all the ingredients in the dishes you’ll see Rachael prepare every day. Watch the show to find out what's for dinner each night, and then check back online for in depth step-by-step instructions.
thursday
November 19, 2009
- 1 cup basil leaves, lightly packed
- 1/2 cup flat leaf parsley, a couple of handfuls
- 1/4 cup dill, a handful
- 1/4 cup lightly toasted shelled pistachios or pine nuts
- 1 clove garlic, finely chopped and mashed into paste with a little salt or grated
- 1/3 cup grated Parmigiano-Reggiano cheese, a generous handful
- Salt and pepper
- 1/3 to 1/2 cup EVOO - Extra Virgin Olive Oil, plus 2 tablespoons
- 3/4 pound chicken tenders, chopped into small dice, 1/2-inch
- 1 medium-large onion, chopped into 1/2-inch dice
- 2 ribs celery from heart, chopped
- 1 carrot, peeled and finely chopped
- 1 small red bell pepper, finely chopped
- 1 bay leaf
- 8 cups of chicken stock, or 6 cups chicken stock, plus 2 cups water
- 2 cups frozen French-cut green beans
- 1 cup small cut pasta, such as small penne or ditalini
- 4 slices leftover turkey from the deli or from a fresh roasted breast, about 4 cups
- 4 tablespoons cranberry sauce, leftover or whole berry from the can
- 1 cup leftover Apple Onion Stuffing
- 1 sheet frozen prepared puff pastry, defrosted
- 1 egg, beaten with a splash of water
- 1 tablespoon EVOO - Extra Virgin Olive Oil, plus extra for drizzling
- 1 tablespoon butter
- 1 shallot, chopped
- 1/2 pound button mushrooms and stems, cleaned and finely chopped in food processor
- Salt and pepper
- 2 tablespoons dry cooking sherry, 2 splashes
- 4 slices of turkey, about 4 cups worth
- 8 ounces chicken paté, available in specialty cheese cases of larger markets
- 1 sheet frozen prepared puff pastry, defrosted
- 1 egg, beaten with a splash of water