Rachael Ray Wafflewiches Recipes

Steps:

• In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
• Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

Steps:

• Heat a large nonstick skillet over medium heat.
• Add the butter and melt it.
• Assemble the sandwiches by spreading honey mustard on 4 of the waffles, then topping with equal amounts of ham, turkey, and Swiss cheese. Spread cranberry sauce liberally on the 4 remaining waffles and place them atop the sandwiches.
• Fry the assembled sandwiches in the melted butter and cook for a few minutes on each side until they are deeply golden in color and the cheese melts.

Steps:

• Preheat an indoor or outdoor grill to high.
• In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons EVOO and stir until it is paste-like.
• Slather the mixture all over the chicken until it is well-coated.
• Transfer to the grill and cook on each side for 6-7 minutes, until cooked through. Remove from the grill and let the chicken rest before thinly slicing.
• Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper.
• Cook, stirring frequently, for about 5 minutes until the veggies start to wilt.
• Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of EVOO. Mix to combine.
• Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side.
• To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce.

Steps:

• Heat a skillet over medium high heat. Add oil and meat to pan and brown meat.
• Add chicken stock to the meat.
• Season the meat with paprika, Worcestershire sauce, salt, and pepper.
• When the liquid comes to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
• Serve on buns and top with chopped onion.