Best Rachels Special Dish Recipes

SPECIAL RICE

Steps:

• Bring water to a boil in a covered saucepan. Add butter, cumin, raisins, currants, zest, and rice. Stir the rice and return to a rolling boil. Cover and reduce heat to low. Cook 20 minutes, stirring occasionally.
• Remove from heat and add chives. Fluff rice with fork and transfer to a serving dish. Cover rice liberally with toasted sliced almonds or smoked almonds.

SPECIAL FRIED RICE

Steps:

• Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.
• Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.

THE ONE WITH RACHEL'S THANKSGIVING TRIFLE

Steps:

• For the custard layer: Combine the egg yolks, sugar and cornstarch in a bowl and whisk until combined. Set aside.
• Combine the whole milk and vanilla extract in a saucepan and place over medium-high heat. Cook until the milk is steaming but not boiling. Add the egg mixture and whisk to combine. Cook, whisking constantly, until the mixture thickens. Remove the custard to a large bowl. Cover the surface of the custard with plastic wrap and refrigerate until well chilled, about 1 1/2 hours.
• For the whipped cream layer: Whip the heavy cream in the bowl of an electric mixer until stiff peaks form. Refrigerate until ready to use.
• For the "beef" layer: Pulse the cookies in the bowl of a food processor until they form coarse clumps of crumbs. Place the crumbs in a bowl and stir in the shaved coconut and candy pieces.
• For the assembly: Line the bottom edge of a 4-quart trifle dish with a single upright row of ladyfingers. Line the bottom of the dish with more ladyfingers; lay them down flat so they overlap and cover the bottom completely.
• Stir the raspberry jam until loosened and pourable. Spoon the jam over the ladyfingers, covering them completely. Pour half of the cooled custard over the jam layer and spread it to the edges of the dish. Add an even layer of fresh raspberries on top of the custard. Arrange a layer of ladyfingers (8 to 10) over the raspberries.
• Spoon the cookie crumb "beef" layer over the ladyfingers and spread to the edges of the dish. Spoon the remaining custard over the cookie crumbs using an offset spatula. Top the custard with a single layer of bananas. Cover the bananas with the whipped cream and swirl decoratively using an offset spatula. Refrigerate the trifle for 1 1/2 hours. Serve chilled.

THE CUSIMANO SPECIAL ('DA CUZ, FOR SHORT)

Steps:

• Gather your ingredients.
• Line a pan with foil and preheat broiler to high. Arrange peppers on foil-lined baking tray and broil to blister the peppers and char evenly all over, 15 to 20 minutes, turning once.
• When they are charred evenly and tender, place the peppers in a bowl and cover to cool peppers.
• In a small skillet over medium heat, melt 2 tablespoons butter. When it foams add onions and stir, cook 10 minutes. Smash garlic and add it to the onions. Add about 1/2 cup water and cook 10 to 15 minutes more to light golden and very sweet.
• Preheat a large cast-iron skillet over medium-high heat.
• Heat a sauce pot over medium to medium-high heat. Melt 4 tablespoons butter and when it foams whisk flour into butter and slowly add the milk. Let sauce come to a bubble and whisk to thicken until sauce can coat a spoon. Stir in cheese to melt, turn off heat and cover.
• Place the oil near skillet and a large, thin meat spatula or sturdy tongs. Pat meat dry and ruffle the slices up to loosen them. Combine the salt, pepper and granulated garlic in a small dish then sprinkle over meat. Cook half the meat at a time by squirting oil on to skillet to lightly coat it then cook meat until brown and crispy, 3 to 4 minutes per batch. Pile cooked meat on platter. Add bone broth to skillet, let the drippings bubble up and reduce heat to simmer.
• Peel the roasted peppers and seed them. For warm rolls, place in oven once the peppers are removed.
• To assemble: Line a roll with a few spoonfuls of soft onions. Dip the beef into broth or stock and fill rolls. Top with roasted peppers, cheese sauce, cherry peppers and giardiniera.

RACHEL'S SPECIAL DISH

Steps:

• PREHEAT YOUR OVEN FIRST TO 350 DEGREES
• BROWN PORK CHOPS,
• SLICE POTATOES IN ROUNDS
• PLACE BUTTER IN BAKING DISH, ADD PORK CHOPS, LAYER YOUR POTATOES ON TOP OF PORK CHOPS,
• MIX YOUR CREAM OF MUSHROOM AND MILK,ADD GARLIC, CUMIN,ITAILIN SEASONING, SALT AND PEPPER TO TASTE TOGETHER, THEN POUR ON TOP OF YOUR POTATOES AND PORK CHOPS
• PLACE BACKING DISH IN MIDDLE OF OVEN AND BAKE FOR 2 1/2 TO 3 HOURS UNTIL POTATOES ARE SOFTEN. AND ENJOY YOUR FOOD
• OPTIONAL: SLICED ONIONS, FROZEN PEAS, GREEN BEANS, DO NOT COVER!!!

CHRISTMAS PASTA

Steps:

• Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.
• Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
• Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.
• Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

RACHEL SPECIAL DISH

Steps:

• HEAT YOUR SKILLET TO MEDIUM ADD COOKING OIL TO THE PAN & THEN ADD YOUR BEEF STEW MEAT. ADD CUMIN, CHOPPED GARLIC,SALT AND PEPPER TO TASTE.
• ONCE THE BEEF STEW IS COOKED BROWN THEN ADD POTATOES, RICE, TOMATO SAUCE ALSO YOUR CAN EAT THIS WITH HOMEMADE TORTILLA'S OR REFRIED BEANS.
• COOK AND SIMMER ON LOW HEAT UNTIL POTATOES IS VERY SOFT.
• COVER WITH A LID!