On 12/26/06 Rachael Ray cooked a mushroom and bowtie pasta dish.I am looking for the exact recipe.?

Answer 1

foodnetwork.com there should be a recipe page or archive.

Answer 2

Here is the link to the Food Network 12/26/06 shows, with the related recipes. Hope you find it in there!!

http://www.foodnetwork.com/food/programdaily/0,1904,FOOD_9927_12-26-2006_EST,00.html

Answer 3

her recipe is as this 1 onion some pasta feet crows gizzards beaks and claws from wild birds a feather from a duck and *** of a lion 1 beef tongue 3 rotten eggs a mess of snake lips the rattle from a 3 ft sidewinder and 4 eastern hilbillys from california the ripe ones now mix all ingredients and low heat for 3 decades and high heat for the last 3 months the sprinkle some fresh cut grass all over and enjoy yum yum

Answer 4

!Steps! Step a million: bypass to Walmart Step 2: seem for the e book section Step 3: seem for her e book Step 4: study it Step 5: purchase the e book Step 6: Make the orange cake Step 7: Watch some Oprah or Ellen or Tyra Banks coach Step 8: Get on the computing gadget and vote for me! Btw in case you seem as if a fool, do not blame me!

Answer 5

Go to Food Network. com go to her show 30 minutes or less if that is the one the recipe aired on and you can find recipes from any of her past shows.

Answer 6

This is what I found:

Cream of Mushroom Casserole Recipe courtesy Rachael Ray


Cream of Mushroom Sauce:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
12 button mushrooms, brushed off with damp towel and chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk or cream
1/8 teaspoon nutmeg, freshly grated or ground
Salt and pepper
Casserole:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 shallot, thinly sliced
2 portobello mushroom caps, halved and thinly sliced
1/2 pound fresh mixed wild mushrooms, shitakes, oyster, woodear, your pick, stems trimmed and caps thinly sliced
1 tablespoon fresh thyme, 4 sprigs, finely chopped
Salt and pepper
1/3 cup dry white wine, eyeball it or, more stock
1 pound extra-wide egg noodles
Butter
3/4 pound Gruyere or Swiss Emmentaler cheese, shredded
3 tablespoons chives, 12 to 15 blades, chopped


Bring a large pot of water to a boil for the egg noodles.
Heat a medium sauce pot over medium heat. Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in a couple of tablespoons flour and cook 1 minute. Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream. Reduce heat to low and gently simmer. Season the sauce with nutmeg, salt and pepper.

Heat a nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms. Cook the mushrooms 8 minutes, until tender. Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock. Reduce heat to medium low and let the liquid cook off.

Preheat broiler to high.

While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them. Drain noodles and return to hot pot. Add the sauce to the pot and toss noodles to coat in sauce.

Lightly cover a casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at edges. Garnish with chives.

Answer 7

Cream of Mushroom Casserole Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: In a Pinch





Cream of Mushroom Sauce:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
12 button mushrooms, brushed off with damp towel and chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk or cream
1/8 teaspoon nutmeg, freshly grated or ground
Salt and pepper
Casserole:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 shallot, thinly sliced
2 portobello mushroom caps, halved and thinly sliced
1/2 pound fresh mixed wild mushrooms, shitakes, oyster, woodear, your pick, stems trimmed and caps thinly sliced
1 tablespoon fresh thyme, 4 sprigs, finely chopped
Salt and pepper
1/3 cup dry white wine, eyeball it or, more stock
1 pound extra-wide egg noodles
Butter
3/4 pound Gruyere or Swiss Emmentaler cheese, shredded
3 tablespoons chives, 12 to 15 blades, chopped


Bring a large pot of water to a boil for the egg noodles.
Heat a medium sauce pot over medium heat. Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in a couple of tablespoons flour and cook 1 minute. Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream. Reduce heat to low and gently simmer. Season the sauce with nutmeg, salt and pepper.

Heat a nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms. Cook the mushrooms 8 minutes, until tender. Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock. Reduce heat to medium low and let the liquid cook off.

Preheat broiler to high.

While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them. Drain noodles and return to hot pot. Add the sauce to the pot and toss noodles to coat in sauce.

Lightly cover a casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at edges. Garnish with chives.

Answer 8

Hi, Glenn Kawesch here,

Check her website.

Thanks,

Glenn Kawesch

Answer 9

If it was on her 30 min meals, go to Foodtv.com and look under her show.

Answer 10

you can get all of her recipe's at foodnetwork.com they have a database of every recipe that is done by every chef.