No Pain Lo Mein Rachael Ray Food

RACH'S NO-PAIN LO MEIN IS A TAKE-OUT MEAL MADE EASY

Steps:

• For the sauce, combine in a pot and warm over medium heat, then reduce at low bubble while you prepare noodles
• For the lo mein, bring a large pot of water to boil for pasta
• Heat oil in a large nonstick skillet over high heat, 3 turns of the pan, cook mushrooms 2-3 minutes
• Drop noodles or pasta into pot, cook about 3 minutes
• Add sesame oil to mushrooms with peppers, carrots, cabbage, sprouts and scallion whites, toss 2-3 minutes
• Drain pasta, add to vegetables, and add sauce and cooked protein
• Toss to combine and serve topped with scallion tops and sesame seeds

NO-PAIN LO MEIN (RACHAEL RAY)

Steps:

• Heat a wok-shaped skillet or large non-stick skillet over high heat.
• When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts.
• Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes.
• Add the cooked noodles and toss with to combine.
• Add the soy sauce and toss the ingredients to coat noodles evenly with sauce.
• Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.
• Cook's Notes: Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market.
• Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.

EVERYTHING LO MEIN

Steps:

• Mix together sauce ingredients and reserve.
• Bring pasta water to a boil, salt water and cook spaghetti to al dente.
• While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve.
• Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.

NO-PAIN LO MEIN

Steps:

• Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes. Add the cooked noodles and toss with to combine. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.

CREAM OF CHEDDAR SOUP - RACHAEL RAY

Steps:

• Melt butter in soup pot over medium heat. When the butter melts, add the onion, garlic and red pepper flakes, salt, pepper and cumin. Cook 3 minutes.
• Add the flour and cook 1 minute more. Whisk in the chicken stock and heavy cream, bring up to a simmer and cook for 10 minutes.
• Turn off heat. While whisking add the grated cheese in 3 additions.
• Serve soup immediately.

CARBONARA - RACHAEL RAY

Steps:

• boil pasta.
• heat large skillet. add olive oil and pancetta. brown pancetta 2 minutes. add red pepper flakes and garlic and cook 2-3 minutes more. add wine and stir up all the pan drippings.
• in a separate bowl, beat yolks, then add about 1/2 cup of the pasta cooking water. this tempers the eggs and keeps them from scrambling when added to the pasta.
• drain pasta well and add it directly to the skillet with pancetta and oil. pour the egg mixture over the pasta. toss rapidly to coat the pasta without cooking the egg. remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. garnish with parsley and extra grated romano.

LO MEIN WITH TOFU, SNOW PEAS AND CARROTS

Steps:

• Heat water to boiling and add ramen noodles (reserve flavor packets).
• Cook two minutes.
• Drain noodles, reserving 1/4 cup noodle cooking water.
• Meanwhile, in nonstick skillet, heat oil over med-high heat until very hot.
• Add tofu and cook 5-6 minutes or until lightly browned, stirring occasionally.
• Add snow peas and green onions to skillet; cook 3-5 minutes or until veggies are tender-crisp, stirring frequently.
• Stir in carrots, stir-fry sauce and contents of 1 ramen noodle flavor packet and cook 2 minutes or until carrots are tender (Discard remaining ramen flavoring packet or save for another use).
• Reserve some bean sprouts for garnish.
• Add noodles, reserved noodle water, and remaining bean sprouts to skillet and cook 1 minute, stirring.
• Sprinkle with reserved sprouts and serve.

FALL MINESTRONE - RACHAEL RAY

Steps:

• Heat a soup pot over med-high heat; add olive oil.
• Add in the pancetta; brown for 2 minutes.
• Add in the red pepper flakes, garlic, mushrooms, onions, carrots, and celery; cook 5-6 minutes, until mushrooms are lightly browned.
• Season with salt and pepper; add in rosemary stems and sage; add in zucchini and chopped greens; stir them in to the pot until all the greens wilt down, 2-3 minutes.
• Add in the beans, tomatoes, broths, and cheese rind; cover with lid and bring to a boil.
• Uncover and add ditalini pasta; cook for 7-8 minutes at a rolling simmer, uncovered, until the pasta is al dente.
• Remove pot from heat; remove the rind and now bare rosemary stems; adjust salt/pepper to taste.
• Ladle soup into shallow bowls; top with grated cheese; serve with crusty bread.