Buttered Beets Rachael Ray Food

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WARM CAN'T BEET THAT SALAD



Warm Can't Beet That Salad image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds small or baby beets
1/2 cup sugar
1/4 cup red wine vinegar
1 rounded teaspoon prepared horseradish
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
A handful fresh parsley, finely chopped

Steps:

  • Place the beets in a saucepan with water, bring to a boil over medium-high heat, and cook until tender, 10 to 15 minutes. Drain the beets, peel, and halve or quarter.
  • Place the sugar in a skillet and add a little water so that it looks like wet sand. Bring to a boil, and then simmer to evaporate the water out. When the sugar begins to color, remove it from the heat so that the sugar will not spatter and gently whisk in the vinegar. Return to the heat and thicken to coat the back of a spoon. Remove from the stove and stir in the horseradish. Whisk in the extra-virgin olive oil and season with salt and pepper. Toss the beets with the sauce and the parsley and serve.

GARLIC-BUTTERED SLICED STEAK WITH ONIONS



Garlic-Buttered Sliced Steak with Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, 3 turns of the pan
2 large yellow skinned onions, thinly sliced
2 roasted red peppers, drained well and thinly sliced
Salt and pepper
A generous handful flat-leaf parsley, finely chopped
4 (1-inch) thick slices from a round loaf of good quality semolina bread, from the center of the loaf
4 tablespoons butter
4 cloves garlic, finely chopped
4 (12 ounce) NY strip steaks

Steps:

  • Preheat broiler.
  • Heat extra-virgin olive oil in a medium skillet over medium-low to medium heat, then add onions and roasted peppers, season with salt and pepper and cook gently until soft but not caramelized, 12 to 15 minutes. Stir in parsley.
  • Heat a large skillet or a cast iron griddle to high.
  • Toast the bread under broiler and reserve.
  • Melt butter in a small saucepan over low heat, add garlic. Remove pan from the heat and set aside until the steaks are cooked.
  • Season 1 side of the steaks with salt and pepper and place seasoned side down in the hot skillet or griddle.. Cook 3 minutes until the meat can be moved easily. Season the reverse side of meat. Flip steaks, reduce heat to medium and cook 6 to 7 minutes for medium rare, 8 to 10 for just pink. Remove meat and let rest a few minutes. Slice steaks 1/4-inch thick against the grain. Pile onions over toast, top with sliced steak, and spoon garlic butter down over the top of each portion.

BUTTERED BEETS (RACHAEL RAY RECIPE)



Buttered Beets (Rachael Ray Recipe) image

A speedy and popular UK side dish per Rachael Ray. Found on Food Network website. One of the reviewers suggested also browning off some thinly sliced onion with the butter, then adding the parsley and beets.

Provided by januarybride

Categories     Low Protein

Time 7m

Yield 6 serving(s)

Number Of Ingredients 4

2 tablespoons butter
2 tablespoons chopped fresh flat-leaf parsley
2 (15 ounce) cans sliced beets, drained
salt, to taste

Steps:

  • In a medium skillet over moderate heat melt 2 tablespoons butter, add parsley and sliced beets.
  • Warm through, season with salt and serve.

Nutrition Facts : Calories 97.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 144.5, Carbohydrate 14.3, Fiber 2.9, Sugar 11.4, Protein 2.5

BAKED BEETS



Baked Beets image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 4

2 (15-ounce) cans sliced beets, drained
1 shallot, thinly sliced
1 tablespoon extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Combine beets and shallots and coat with extra-virgin olive oil, salt and pepper. Roast for 15 to 18 minutes. Transfer beets to a dish or dinner plates and serve.

BUTTERED BEETS AND PEAS WITH ONIONS: TWO UK-FAVORITE SIDES IN UNDER 10 MINUTES



Buttered Beets and Peas with Onions: Two UK-favorite sides in under 10 minutes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 14m

Yield 6 servings of each

Number Of Ingredients 6

4 tablespoons butter, divided
2 tablespoons chopped fresh flat-leaf parsley
2 cans sliced beets, 15 ounces, drained
1 cup frozen pearl onions, defrosted
2 boxes frozen baby peas, 10 ounces each
Salt

Steps:

  • In a medium skillet over moderate heat melt 2 tablespoons butter, add parsley and sliced beets. Warm through, season with salt and serve.
  • In a second skillet, also over moderate heat, melt remaining butter, add onions and warm through. Add peas and cook 5 minutes. Season with salt and transfer to a serving dish.
  • If your stovetop is too crowded when you find your pocket-of-time to deal with the sides, feel free to use your microwave for either of these dishes, loosely covering beets or peas. Microwave on high, but check them every couple of minutes -- you're just warming them through and melting the butter.

RED AND YELLOW BEETS WITH ORANGE HONEY



Red and Yellow Beets with Orange Honey image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 5

6 oranges
1/4 cup honey
Kosher salt
6 red baby beets, peeled, with 1 inch of the tops left on
6 yellow baby beets, peeled, with 1 inch of the tops left on

Steps:

  • Zest oranges and place zest in a medium pot. Peel oranges and divide into segments.
  • In a medium saucepan, add 4 cups of water, the oranges, and the honey. Bring the mixture to a boil. Remove from the heat and crush the orange mixture with a wooden spoon. Strain into the pan with the orange zest. Add salt, to taste, and keep the mixture warm over low heat.
  • Add the beets a pot of boiling water. Cook until just tender, about 10 minutes. Remove the beets from the pot, place on a serving dish, and drizzle with the orange honey water.

CHICKEN ENCHILADAS (RACHAEL RAY)



Chicken Enchiladas (Rachael Ray) image

Very tasty, just like you get at your favorite Mexican restaurant. This came from the Food Network website, one of Rachael Ray's recipes. Don't let the cinnamon in the sauce scare you - it's a key ingredient. Also, use about 1 teaspoon dried oregano if you don't have fresh, as called for in this recipe.

Provided by Melissa Spangler

Categories     Chicken Breast

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 15

8 soft corn tortillas
3 cups chicken broth
4 pieces boneless skinless chicken breasts
1 bay leaf
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder
1 teaspoon ground cumin
salt
2 cups tomato sauce
2 teaspoons cayenne pepper sauce
1/4 teaspoon ground cinnamon
1 teaspoon chili powder
2 1/2 cups monterey jack cheese, shredded

Steps:

  • Preheat the oven to 275 degrees F.
  • Wrap corn tortillas in foil and warm in the oven.
  • Bring broth to boil in a saute pan.
  • Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer.
  • Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks.
  • Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
  • Combine all sauce ingredients in saucepan and heat through, keeping warm until needed.
  • Remove tortillas from the oven and switch broiler on high.
  • Pile chicken mixture into warm tortilla and roll.
  • Line casserole or baking dish with endchiladas, seam side down.
  • Pour hot tomato sauce over the chicken enchiladas and top with cheese.
  • Place enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.

Nutrition Facts : Calories 304.5, Fat 16.3, SaturatedFat 9.4, Cholesterol 41.9, Sodium 1169.7, Carbohydrate 24, Fiber 4, Sugar 5.6, Protein 17.4

BUTTERED BEETS AND CELERIAC



Buttered Beets and Celeriac image

If you want a more contrasting recipe cook the celeriac in separate water than the beets - otherwise it turns beet colored.

Provided by Nyteglori

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb beet
1 lb celeriac
1 small onion
2 tablespoons butter
1 1/2 tablespoons vinegar
1 tablespoon oil

Steps:

  • Pare beets and cut into cubes.
  • Bring salted water to a boil and add beets, reduce heat and simmer for about 20 minutes.
  • Pare celeriac and cut into cubes. Add to beets and continue simmer for another 20 minutes.
  • While those are cooking in a skillet saute onion in butter until tender.
  • Drain beets and celeriac. Add onions to veggies and toss with vinegar and oil. Serve hot.

Nutrition Facts : Calories 124.7, Fat 6.5, SaturatedFat 2.8, Cholesterol 10.2, Sodium 161.7, Carbohydrate 15.7, Fiber 3, Sugar 7.8, Protein 2.6

ITALIAN MACARONI AND CHEESE (MODIFIED RACHAEL RAY RECIPE)



Italian Macaroni and Cheese (Modified Rachael Ray Recipe) image

Make and share this Italian Macaroni and Cheese (Modified Rachael Ray Recipe) recipe from Food.com.

Provided by Sharbysyd

Categories     One Dish Meal

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 lb brown rice pasta
1 lb hot Italian chicken sausage
4 tablespoons extra virgin olive oil
6 large garlic cloves, finely diced
12 ounces baby portabella mushrooms, chopped
4 tablespoons butter
salt
pepper
4 tablespoons whole wheat flour
2 cups chicken stock
2 cups whole milk
1 (28 ounce) can diced tomatoes, drained
1 -2 teaspoon hot sauce
16 ounces shredded cheese (can include cheddar, colby, whatever cheese you like)
2 ounces parmesan cheese

Steps:

  • Cook pasta in boiling water as per package directions until done.
  • Fry sausage in 2 T olive oil until cooked thoroughly, breaking up into small pieces while cooking.
  • When sausage is done, transfer to a bowl.
  • Add, 2 T olive oil (or more if needed) to pan. Add mushrooms, garlic, butter. Add salt and pepper to taste.
  • Saute, stirring frequently, until mushrooms become somewhat limp.
  • Add flour and saute for a couple of minutes.
  • Stir in chicken stock and milk. Bring to a boil and let it bubble and thicken.
  • Stir in tomatoes and hot sauce.
  • Add cheese, stir and simmer 5 minutes.
  • Stir in sausage.
  • Mix into pasta and serve.

Nutrition Facts : Calories 440.7, Fat 31.4, SaturatedFat 15.9, Cholesterol 65.7, Sodium 1041.4, Carbohydrate 21.9, Fiber 2.5, Sugar 8.7, Protein 19.9

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