Cooking Recipes

Best Cooking Recipes With Rachael Ray Cookware Sets

Chefs have given off their two thumbs up for the healthy and delicious food made with Rachael Ray cookware products. Moms who tried this have found great delight in cooking. Now, before you begin doing yourself the recipes presented below, have your Rachael Ray cookware set placed on a table along with the necessary ingredients mentioned. Be sure that you do not substitute any ingredients found in the recipe, otherwise, the taste will be totally different.

Easy Clam Chowder Ingredients:

• 4 to 5-ounce cans whole baby clams 4 142-ml cans
• One-fourth pound salted pork, cut in small cubes 115 g
• 1 cup chopped onion 250ml
• 3 cups liquid (clams liquid plus water) 750ml
• 2 cups diced potatoes 500ml
• 1 and half teaspoon salt 7ml
• One-half teaspoon pepper 2ml
• 6 cups milk 1.5ml
• One-fourth cup butter 60ml
• One-fourth cup chopped parsley 60ml

Procedure:

At first, you need to drain the clams, saving the liquid. Then, you put salted pork in a heavy Rachael Ray saucepan, and then fry it until it becomes light brown. You need to stir it constantly. Next, you add the onion and cook it until it becomes tender but not brown. Afterward, you measure the clam liquid and add up enough water to make the 3 cups (750ml) liquid called for. Following that, you need to add to the onion the mixture along with the potatoes, salt, and the pepper. After that, you cover and cook it gently for about 15 minutes or until the potatoes become tender. And finally, you stir in the milk and the clams, and then bring it just to a boil but do not over boil it. Then, stir in the butter and the parsley. Serve this immediately.

Shrimp Creole Soup Ingredients:

• 2 tablespoon butter 30ml
• One-half cup chopped green pepper 125ml
• One-fourth cup chopped green onions 60ml
• 6 medium tomatoes, peeled and chopped 6 medium
• One-half cup water 125ml
• 1 one-half teaspoon salt 7ml
• One-fourth teaspoon pepper 1ml
• One-fourth teaspoon dried leaf thyme 1ml
• One-eight teaspoon dried leaf basil 0.5ml
• 1 cup fresh or frozen peas 250ml
• 2 tablespoon cornstarch 30ml
• One-fourth cp water 60ml
• 4one-half-ounce can shrimp 115-gram can

Procedure:

At the outset, you melt the butter in a Rachael Ray saucepan. Add green pepper and onions. Cook gently 3 minutes, stirring. Add tomatoes, one-half cup (125ml) water, salt, pepper, thyme and basil. Next, you bring it to a boil, turn down the heat. Cover and simmer it until the tomatoes become soft. Next to that, you add the peas and simmer it within 5 minutes more. Following that, you have to add the cornstarch to the cold water in a small jar with a tight lid. Then have it shaken until it is well blended, and then stir it into the hot mixture gradually. Simmer this for another 2 minutes. Finally, you drain the shrimp and rinse under cold water. Add this to the soup and heat it well. Serve this immediately.