http://www.mariobatali.com http://babbonyc.com In this week’s “How To” Chef Frank Langello of Babbo demonstrates how to make a basic tomato sauce. You will n…
Question by oregonmom: Anyone watch Rachel Ray Dec 21st? I need the Chichen Stew, tomato base?
I am making Dinner tonight and need a good large chicken recipe. Something special for holiday guests. I saw Rachel Ray doing a Chicken Tomato Stew over pasta recipe on Thursday that looked yummy. I can’t find it on her website at all. Any suggestions?
Best answer:
Answer by darlin12009
you can find her recipes on www.foodnetwork.com. under rachel ray..if for some reason you cant, you can email them, but you should be able to do a search for the actual show, as well as the search for just her show
good luck
Know better? Leave your own answer in the comments!
Find More Tomato Pasta Articles
Real Italians do not have chunky gracy with chunks of onions in it. YUK
this is slop. LOL
the background music makes me want to dance around in circles
My girl likes it both ways, but prefers it in the can.
better dont add pepper into tomato sauce……i think the flavor is not
match
@johncarney lmao
I use shredded carrots in my sauce too. Makes it a little sweet with the
savory. Yum.
Unless you are picking your own tomatoes from your garden, canned is always
better. And to be honest, I can think of 100 better things to do with my
freshly picked tomatoes than making them into a sauce.
ooh i came here because i thought it said Mario Balotelli
San Marzano whole peeled tomatoes are the best!
Just the kind of youtube video I love. Short, well edited and to the point!
Why carrots?? never used carrots in my sauce ever! curious about it
when toamto sauce starts with canned tomatoes, you know somethin’s wrong
for the people who don’t know he is using canned San Marzano tomatoes, you
can also use fresh just blanch first to remove the skin.
Remove the seeds you peasant!
I use basil, rosemary and oregano in mine instead of thyme
Caro M ario,Sorry but tomato must be fresh not in the can!!!!!!!!!!
Is there a drawback to using bone-in shortribs, or in your mind is there
really no difference?
RECETA BASICA de Mario Batali: SALSA DE TOMATE
Which show was it on. She does a few different ones. See if this one is it
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19902,00.html
Chicken, Chorizo and Tortilla Stoup (Stew-like Soup) Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Kitchen Survivor
1 pound chicken tenders
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves
Preheat medium soup pot over medium-high heat.
Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.
Preheat broiler.
Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs
Found this on foodnetwork.com