#RRCOOKINGCAMP Week 2 – Ingredient List

You’ve been asking, so we’re delivering!

See below for the full ingredient lists for all the WEEK 2 classes:

Monday August 3rd – Andrew Zimmern’s Classic Chicken Parm with a side of Pasta Pomodoro (Serves 2-4)

For the Tomato Sauce:

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 medium onion, minced
• 1 basil sprig
• Pinch of crushed red pepper
• 1/2 teaspoon dried oregano
• 1/2 cup chicken stock
• Pinch of sugar
• 1 tablespoon tomato paste
• Kosher salt
• Pinch of sugar
• One 28-ounce can tomato puree
• Pepper

For the Chicken:

• 2 boneless chicken breasts
• 2 tablespoons olive oil
• Salt
• Pepper
• 4 cups toasted bread crumbs
• 1 cup grated parmesan cheese
• 2 cups flour, well-seasoned with salt, pepper, dried basil, dried oregano and chile flakes
• 5 beaten eggs
• 2 cups soy oil, for frying
• 1 cup whole milk ricotta cheese
• 2 cups mozzarella pearls or diced fresh mozzarella, drained well
• 1/4 cup fresh basil leaves, julienned

For the Pasta Pomodoro:

• 1 box of Barilla® Spaghetti, Linguine or Angel Hair
• Water and salt
• Large pot for boiling water
• Long handled cooking spoon
• Strainer
• 14-inch skillet (same one used for chicken, is fine)

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Tuesday August 4th: Eitan Bernath’s Buffalo Cauliflower Bites

For the Buffalo Cauliflower Bites:

• Vegetable oil, for frying
• 1 cup milk (any kind will work)
• 1 cup all-purpose flour
• 3/4 cup panko breadcrumbs
• 3/4 cup plain breadcrumbs
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt, plus more to taste
• 1 head cauliflower, cut into 1-inch florets
• 1 cup buffalo sauce
• 1 teaspoon honey

For the Garlic Aioli:

• 1 tablespoon olive oil
• 6 cloves garlic, peeled and roughly chopped
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• Kosher salt, to taste
• Freshly ground pepper, to taste

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Wednesday August 5th: Jet Tila’s Perfect Jasmine Rice w/ Beef + Broccoli Stir Fry (Serves 4)

For the Rice:

• 1 cup (250g) long-grain jasmine rice
• 1 3/4 (475 l) cup water

For the Beef + Broccoli:

• 1 lbs. (450 g) broccoli florets
• 1 lbs. (450 g) flank steak
• 1 Tbsp. (15 ml) soy sauce
• 1 tsp. sesame oil
• 1 tsp. baking soda
• 1 tsp. cornstarch
• 2  Tbsp. (30 ml) vegetable oil
• 2 ea. garlic cloves, minced
• 1/3 cup (80 ml) chicken stock
• 2 tsp (10 ml) rice wine
• 2 oz (60 ml) oyster sauce
• 1  tsp cornstarch

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Thursday August 6th: Giada De Laurentiis Caesar Pasta Salad (Serves 6-8)

For the Croutons:

• 3 cups 1/3inch diced day old bread
• 2 tablespoons olive oil
• 1/2 cup freshly grated parmesan cheese
• 1/4 teaspoon kosher salt

For the Dressing:

• 1/4 cup reduced fat Greek yogurt
• 1/2 cup reduced fat buttermilk
• 1 cup freshly grated parmesan cheese
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, smashed and peeled

For the Salad:

• 2 hearts of romaine, cut into 1/3 inch pieces
• 2 ears of corn, kernels removed
• 1 box of Barilla® Tri-Color Rotini, cooked and cooled to room temperature

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Friday August 7th: Buddy Valastro’s Cake Hacks

For Base:

1 Duncan Hines Box Cake mix of your choice with ingredients to mix the recipe on the box OR 3 Duncan Hines Mega Cookies

**PLEASE PREPARE YOUR CAKE OR MEGA COOKIES PRIOR TO THE SEGMENT. THE FINISHED CAKE OR COOKIES SHOULD BE COOLED AND READY TO DECORATE WHEN YOU JOIN BUDDY ON ZOOM. THANKS AND NOW LET’S HAVE SOME FUN!**

For Decorating:

• 2 containers of Duncan Hines frosting (flavor of your choice)
• 1 of the following if you want to flavor your own icing: Chocolate Syrup, Peanut Butter, Nutella, Caramel Sauce, Raspberry or Strawberry Jam
• Sprinkles or Candies of your choice (we love M&Ms and rainbow sprinkles) 
• Food coloring, if you want to dye your icing, cake or crumbs

Equipment needed:

• Turntable or lazy susan
• Piping bag or large zip top baggie 
• Spatula
• Several bowls for mixing icing (medium size)

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Saturday August 8th: Jernard Wells’ Honey Garlic Chicken Noodles (Serves 4)

For the Sauce:

• ⅓ cup soy sauce , low sodium
• 3 TBSP Honey, packed
• 1 TBSP chef Jernard’s Lemon Pepper Ranch available at www.hautecuisine.store
• 2 TBSP Hoisin sauce
• 1 TBSP ginger, freshly grated
• 1 TSP sesame oil
• 3 cloves garlic, minced

For the Garlic Noodles + Chicken:

• 1 box (8 oz) of Barilla® Spaghetti
• 1 tablespoon vegetable oil
• 1 pound boneless chicken thighs, cut into 1-inch pieces
• 1- 10.8 Oz bag of Birds Eye Steamfresh Mixtures Broccoli, Carrots, Sugar Snap Peas & Water Chestnuts
• 2 tablespoons cilantro leaves, chopped fresh For Garnish. 

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Sunday August 9th: Maneet Chuahan’s Kebab Skewers w/ Cilantro Chutney (Serves 4-6)

For the Kebabs:

• 1 lb Chicken or tofu (cut in cubes) or shrimp or button mushrooms 
• 1 cup sour cream
• 2 tbsp Ginger, finely chopped or crushed 
• 2 tbsp Garlic, finely chopped or crushed 
• 1 tsp smoked paprika
• salt to taste
• black pepper
• Assorted vegetables (red onions, peppers, zucchini, squash) – cut in cubes
• Salt
• 3 tablespoons unsalted butter, melted
• Lime wedges, for serving

For the Cilantro Chutney:

• 2 cups packed fresh cilantro sprigs
• 1 cup packed fresh mint leaves
• 1 mango, peeled and roughly chopped (you can use frozen mango, thawed)
• 1/3 cup water
• 1 tablespoon fresh lime juice
• 1 teaspoon sugar
• 3/4 teaspoon salt, or to taste

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Can’t get to a store? Get all your cooking class ingredients delivered in no time by Shipt. Order online today at shipt.com/rrcookingcamp and save $50 on a year of convenience. Shipt is the official grocery delivery partner of Rachael Ray’s Yum-o! Cooking Camp.

Need extra kitchen tools? Potsandpans.com is a proud sponsor of Rachael Ray’s Yum-o! Cooking Camp and can help with all your kitchenware and cookware needs!

It’s not too late to sign up for these sessions, if you haven’t already! Click over to www.rrcookingcamp.com to join in for FREE!

Catch up on the camp sessions you missed on Rachael’s YouTube!

See you at Camp!!!