#RRCOOKINGCAMP Week 3 – Ingredient List

See below for the full ingredient lists for all the WEEK 3 classes:

Monday August 10th: Anne Burrell’s Killer Turkey Burgers (Serves 4)

• Extra virgin olive oil
• 1 onion, cut into 1/4-inch dice
• Kosher salt
• 2 cloves garlic, smashed and finely chopped
• 1 1/2 pounds’ ground turkey (mix of light and dark turkey meat, or all dark turkey meat)
• 1-inch piece of fresh ginger, peeled and grated
• 1 eight-ounce can water chestnuts, coarsely chopped (not too fine-they add GREAT texture)
• 1/4 cup soy sauce
• 2 tablespoons sriracha
• 1/2 bunch of fresh cilantro, leaves finely chopped
• 4 burger buns (I like the seeded ones)

Optional Garnishes:

• 4 slices American or Cheddar cheese (American melts better)
• 4 slices beefsteak tomatoes
• 4 slices red onion
• 4 leaves butter lettuce
• ½ cup mayo mixed with 2 teaspoons sambal oelek
• Your favorite Vlasic pickles

Equipment:

• Large Sauté Pan
• Spatula
• Chef Knife
• Cutting Board
• Measuring cups and spoons
• Large Mixing Bowl
• Paper Towels

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Tuesday August 11th: Valerie Bertinelli’s Brunch Frittata

• 1 tablespoon extra-virgin olive oil
• 1 cup cut-up cooked asparagus (in 1-to-2-inch pieces)
• 1 cup cherry tomatoes
• 8 large eggs, beaten with kosher salt and freshly ground black pepper
• 2 ounces goat cheese, crumbled
• 2 tablespoons mix of chopped fresh chives and dill

Equipment:

• Medium 10” non-stick ovenproof skillet
• Measuring spoons
• Chefs knife
• Cutting board
• Long handled kitchen spoon
• Small kitchen knife
• Spatula

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Wednesday August 12th: Jessica Woo’s Deviled Eggs Made Me Do It

• 1/2 dozen eggs  
• 1 cup mayo 
• 1/2 tablespoon mustard
• 1 1/2 teaspoons salt
• 1 teaspoon pepper 
• 1 1/2 teaspoons paprika 

Optional Toppings:

• 1 tablespoon fresh dill 
• 1 dill pickle 
• 1-2 slices bacon
• 2 tablespoon brown sugar

Equipment:

• 1 Medium sized Ziploc bag 
• Knife
• Large pot 
• Baking sheet
• Foil 
• Scissors
• Bowl 
• Spoon
• Measuring spoons and cups
• Cutting board

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Thursday August 13th: Carla Hall’s Blueberry Watermelon Pops (Makes 16 wedges)

• 1 small seedless watermelon (about 5 pounds total weight)
• 1 pint blueberries (reserve 1/4 cup for garnish)
• 1 lime, zest and juice
• 1 cup granulated sugar
• 1 cup water
• Pinch of salt

Equipment:

• Toothpicks
• Pastry Brush
• Parchment-lined sheet pan
• Small pot
• Large mesh strainer
• Rubber spatula

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Friday August 14th: Rachael Ray’s Spaghetti and Roasted Impossiballs (Makes 24 balls)

For the Tomato-Basil Sauce:

• 2 tablespoons EVOO, extra virgin olive oil, 2 turns of the pan, plus some extra to toss the pasta
• 2 tablespoons butter, plus some extra to toss the pasta
• 4 cloves garlic, thin sliced, crushed or grated
• Salt
• 2, 28 ounce cans whole San Marzano tomatoes 
• 1 jar (24 ounces) tomato passata, or 3 cups of tomato puree
• A big handful of basil leaves, torn
• Sprinkle of sugar, optional

For the Roasted Impossiballs:

• 2 packs (12 ozs each), 24 ounces plant-based meat, or ground sirloin 80/20 blend
• 1/2 cup breadcrumbs (if using ground beef, use 1 cup)
• 3 Tablespoons whole milk (1/3 cup if using more breadcrumbs)
• 1 egg 
• 2 cups parmigiano and/or pecorino romano cheese, store-bought, grated and loosely packed
• 1/2 cup (a big handful) flat-leaf parsley, loosely packed and then fine chopped
• 1 teaspoon dry ground oregano, about 1/3 palmful
• 1 teaspoon red pepper flakes, about 1/3 palmful, optional
• 1 teaspoon fennel seed or fennel pollen, about 1/3 palmful
• Kosher salt

For the Pasta:

• 1 box of Barilla® Spaghetti or Linguine (1 pound will feed 4-6 people and 1 1/2 pounds will feed closer to 8 people)

Equipment:

• Garbage bowl
• 1 Large sauce pot (for the sauce)
• 1 Large mixing bowl (to mix the balls)
• 2 Small bowls
• 1 Baking sheet
• Parchment paper
• Foil (if you want an easier cleanup)
• 1 Large pot (to cook the pasta)
• Tongs
• 1 Heat-proof cup or mug (for the pasta water)
• 1 Colander or strainer

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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!!!