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Recipes

Pork and Veal Schnitzels with Red Cabbage, Apple Sauce and Potato Pancakes

Pork and Veal Schnitzels with Red Cabbage, Apple Sauce and Potato Pancakes

You can make all or just parts of this hearty fall meal.

Serves 6

Grilled Lemon-Orange Chicken with Roasted Garlic and Rosemary Brown-and-Wild Rice

Grilled Lemon-Orange Chicken with Roasted Garlic and Rosemary Brown-and-Wild Rice

This zesty, good-for-you recipe is perfect for a family dinner. "Pickling" the meat with citrus makes for a quicker prep time.

Serves 4

Greek Burgers with Feta Sauce

Greek Burgers with Feta Sauce

Greek-style chimichurri and feta sauce pack a delicious flavor punch. You can also serve the three-ingredient sauce with cut veggies, pita chips or dolloped on salad.

Serves 4

Cauldron Fondue

 
SUBMITTED BY:
Tracey Seaman

Whether you have a 4-year-old or a 14-year-old goblin, everyone will enjoy dipping into this dish!

Serves 4

INGREDIENTS:

  • 12 ounces small yellow-fleshed potatoes, such as Yukon Gold
  • 8 ounces green beans, trimmed
  • 10 ounces Italian sausage, casings discarded
  • Salt and pepper
  • 1 cup grape tomatoes
  • 4 cups pumpernickel bread, cubed
  • 1 cup chicken broth
  • 1 tablespoon cornstarch
  • 12 ounces reduced fat cheddar cheese, shredded
  • Chili powder, for sprinkling

DIRECTIONS:

  1. Pre-heat the oven to 450°F.
  2. In a large saucepan, combine the potatoes and enough salted water to cover the potatoes with 1 inch of water. Bring to a boil; cook until crisp-tender, about 20 minutes. Using a slotted spoon, transfer the potatoes to a conlander. Add the green beans to the boiling water; cook, stirring, for 2 minutes. Drain in the colander with the potatoes; let cool.
  3. Meanwhile, form the sausage into 1-inch balls and place in a shallow baking dish. Bake, turning occasionally, until browned, 15-20 minutes.
  4. Halve the potatoes and season them with salt and pepper. Arrange the potatoes, green beans, meatballs, tomatoes and bread cubes in serving bowls.
  5. In a small, heavy saucepan, whisk together the chicken broth and cornstarch and bring to a boil over medium heat. Add the cheese, remove from the heat and stir until melted. Sprinkle with the chili powder and serve with the vegetables, meat and bread for dipping.

Recipe by Tracey Seaman, Test Kitchen Director, Every Day with Rachael Ray. Reprinted with permission from Every Day with Rachael Ray.

 


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