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Rachael Ray's Non-profit Organization Yum-o!
YUM-O! empowers kids and their families to develop healthy relationships with food and cooking.
Recipes
Lemon and Rosemary Chicken with Spring Onions, Rice Pilaf with Artichokes and Pine Nuts
Say hello to springtime with this delightful, wholesome meal!
Serves 4
Spicy Sesame-Soy Soba and Sliced Steak
Far Eastern flavors add an exotic touch to tender steak and noodles.
Serves 4
Crispy Fish Sticks
This catch of the day is reading for dipping!
Serves 4
Easy Boneless Roast Lamb with Roasted Potatoes and Tomatoes
This is the easiest ever (and super delicious!) lamb supper – it can even be prepared as a make-ahead meal!
Serves 8
Sour Cream Bottom-of-the-Jar
SUBMITTED BY:
Rachael Ray
Leftover sour cream with dill and cucumber makes a great sauce or dip.
Makes 3/4 cup
INGREDIENTS:
- 1/3-1/2 cup regular or low fat sour cream – whatever is left in the bottom of your jar
- Zest and juice of 1 lemon
- 1/2 cup English (seedless) cucumber, grated, salted and drained
- 1/4 cup half-and-half
- Salt and pepper
- A handful of fresh dill, chopped
DIRECTIONS:
- To the sour cream jar, add the remaining ingredients. Shake to mix up and serve as a topper for chicken meatballs or pierogies.
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© 2008 - 2013 The YUM-O Organization, Inc. All rights reserved.
™ and © 2007 - 2013 Ray Marks Co. LLC. All rights reserved.
™ and © 2007 - 2013 Ray Marks Co. LLC. All rights reserved.
