Here's a collection of recipes from Rachael Ray and friends for kids of all ages to make. Search for your favorite or use the tabs below. Remember, as we say here at Yum-o!, there's no such thing as too many cooks in the kitchen!
Beef and Broccoli with Jet Tila
Like a lot of my stir fry dishes, break them up into three parts to simplify. Get in the habit or marinating your meats before cooking. This makes them super tender and they will feel and taste just like your fav Chinese restaurant. Then combine the sauces into one bowl. All that’s left is to stir fry!
Classic Chicken Parm & Pasta with Andrew Zimmern
This chicken parmesan is my love letter to the Italian-American red sauce classic everyone craves. Sure you can gussy it up, but this recipe sticks to the basics—fried chicken topped with an easy homemade tomato sauce, creamy ricotta, mozzarella melted under the broiler, and a touch of fresh basil. It’s truly a dinner of champions.
Corn Fritters with Alex Guarnaschelli
I could eat corn every day in one form or another. This is recent addition to my repertoire. A few notes: I like to make the batter and drop a little bit in the hot oil, fry and taste it to see if I want to add more salt, sugar or cayenne…Like a test run. Season the corn itself by tossing the kernels in a little salt and brown sugar so it has a lot of flavor itself…If using frozen or canned corn, drain of all excess liquid before seasoning and mixing into batter. If cooking fresh corn, cut the corn off the cob and cook in 1 tablespoon of butter in a sauté pan over medium heat for 2-3 minutes. Then cool and drain of any excess liquid.
Caesar’s Pasta Salad with Giada De Laurentiis
Prep time: 15 minutes Cook time: 25 minutes
Spaghetti and Roasted “Impossiballs” with Rachael Ray
My hubby says these roasted meatballs are better than the real thing- and that’s saying a lot! If you aren’t using plant-based meat, you can use regular 80/20 ground beef. If you have leftover balls (we never do), these will make an excellent hoagie style sandwich. I like to serve this with salad or garlic bread.
Brunch Frittata with Valerie Bertinelli
Prep Time: 5 min Cooking Time: 25 min
Ginger Apple Cranberry Sauce
An eastern spice and apple spark the taste of cranberry sauce
Carrot Top Pesto with Whole Grain Penne
You can eat this bright and nutritious pesto pasta hot, room temperature or cold for lunch the next day!