Arthur's been talking about his spaghetti and meatballs for a week or two around the office, so I got the bug to make some myself tonight. I looked around at recipe after recipe and settled in on Rachael Ray's Spaghetti and Meatballs Recipe from foodtv. I don't actually like Rachael Ray, but the recipe seemed simple and somewhat interesting with the Worcestershire sauce, and I have to say I enjoyed the meatballs- also the recipe was insanely simple.

Share Email this Print This AIM This   Share on Facebook Heart on SugarLoving Stumble It! Digg It!   Add to Favorites Subscribe to Comments

8 comments

Report Blog

idk I dont think they look the same at all, but what do you think?

100% look-a-likes

80% look-a-likes

60% look-a-likes

40% look-a-likes

20% or less look-a-likes

Share Email this Print This AIM This   Share on Facebook Heart on SugarLoving Stumble It! Digg It!   Add to Favorites Subscribe to Comments

8 comments

There won't be a food fight between Rachael Ray and Cindy McCain. McCain cooked up controversy after an intern lifted Ray's recipe for rosemary chicken (as well as other Food Network recipes) and posted them as "Cindy's Recipes" on her husband's presidential campaign site. But Ray tells Usmagazine.com in a statement: "These recipes are supposed to be accessible to everyone – interns, senators, students and families alike!

Share Email this Print This AIM This   Share on Facebook Heart on SugarLoving Stumble It! Digg It!   Add to Favorites Subscribe to Comments

2 comments

Report Blog

Everyday with Rachael Ray. Coupon code MPS10 = 10% off any order. Expires 12/31/2008

Share Email this Print This AIM This   Share on Facebook Heart on SugarLoving Stumble It! Digg It!   Add to Favorites Subscribe to Comments

2 comments

Report Blog

Cheesy Stuffed Portobellos From Everyday With Rachael Ray magazine 2 tablespoons extra-virgin olive oil, plus more for brushing 1 onion, chopped 6 sun-dried tomatoes packed in oil, thinly sliced Two 6-ounce bags fresh baby spinach, coarsely chopped 2 slices leftover deep-dish cheese pizza, cut into bite-size pieces 8 ounces shredded mozzarella cheese (2 cups) 1/2 cup chicken broth 1/4 cup chopped fresh basil, plus more for garnish Salt and pepper 4 large portobello mushroom caps

1. Preheat the oven to 350°.
2. In a large, heavy skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until softened, about 6 minutes.
3. Add the sun-dried tomatoes and spinach and cook until the spinach wilts, about 2 minutes.
4. Add the pizza, half of the cheese, the chicken broth and basil and cook until the cheese melts, about 2 minutes. Season the stuffing with salt and pepper and remove from the heat.
5. Using a spoon, scrape the gills from the inside of each mushroom cap and discard.
   Read More
   Read Related:  recipes rachael ray pizza mushrooms cheese Food and Entertaining monday's leftovers Deep Dish Pizza Cheesy Stuffed Portobellos portabellos

   Share Email this Print This AIM This   Share on Facebook Heart on SugarLoving Stumble It! Digg It!   Add to Favorites Subscribe to Comments

   0 comments

   Report Blog