Rachel Ray: The Pittsburger Recipe & Cake Boss Homemade Funnel Cakes


Rachael Ray: Zookeeper for a Day

Everyone is having their wish come true on this episode of Rachael Ray and Rachael Ray is the first to get her wish granted. She has always said if she never got into cooking, she would have wanted to be a zookeeper so she heads to the Philadelphia Zoo to cross zookeeper off her bucket list.

Rachael Ray has so much fun at the zoo that she even brought some of her four legged friends back to the studio with her. You are going to have to tune in to see these cute little animals take over the studio.


Buddy Valastro Racing Fantasy

Buddy Valastro is the next to get his dream granted and he wanted to cross race car driver off his bucket list. So Rachael Ray sends him to the racetrack so he can satisfy his need for speed.

Little Boy Dreams of Cooking with the Cake Boss

Rachael Ray even fulfills one child’s dream of cooking with the Cake Boss. After Buddy Valastro stops speeding around the track, he heads back into the kitchen where he whips up some homemade funnel cakes with the young boy.

Go Mighty Bucket List Blog

If you are hoping to cross some things off your bucket or you want some ideas about a great way to start a bucket list, Rachael Ray is bringing on bucket list expert Maggie Mason. Mason is a blogger who owns a bucket list blog called Go Mighty where people write out their own bucket lists for others to check out.


Rachael Ray The Pittsburger Recipe

Rachael Ray The Pittsburger Ingredients:

  • 2 baking potatoes, cut lengthwise into 1/4-inch-thick fries
  • Salt and pepper
  • Cooking spray
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 tablespoons chopped parsley

    Rachel Ray: The Pittsburger Recipe & Cake Boss Homemade Funnel Cakes

    Rachael Ray June 14 2013 fulfills her dream of being a zookeeper, makes the Pittsburger and Buddy Valastro shares his homemade funnel cake recipe.

  • 1/3 cup white wine vinegar
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon superfine sugar
  • 1/2 pound cabbage, shredded
  • Celery salt, to taste
  • 1 cup ketchup, preferably organic or low-sodium
  • 1/4 cup balsamic vinegar
  • 1 1/2 pounds ground chuck or sirloin
  • 3 tablespoons grated onion
  • 2 tablespoons Worcestershire sauce
  • 8 thin slices provolone
  • 8 slices Italian bread, about 1-inch thick

Rachael Ray The Pittsburger Directions:

  • Preheat oven to 325 degrees.
  • In a large bowl, soak the potatoes in salted water for 15 minutes. Drain, pat dry and arrange them on a baking sheet. Spray the potatoes with cooking spray and bake for 10 minutes. Season with salt and pepper. Increase the oven temperature to 475ºF and bake, turning once, for about 30 minutes.
  • In a small skillet, melt butter over medium heat. Add the garlic, then remove from the heat and stir in the parsley. Pour over the baked fries.
  • Preheat a cast-iron skillet over medium-high heat. While the pan is heating up, whisk together the vinegar, olive oil and sugar. Add the cabbage, season with celery salt and pepper. Toss and let sit while you make the burgers.
  • In a small bowl, stir together the ketchup and balsamic vinegar.
  • In a large bowl, combine the beef, onion and Worcestershire sauce; season with salt and lots of coarse black pepper. Form 4 patties that are thinner at the center and thicker at the edges for even cooking. Add to the hot skillet and cook, flipping once, for 8 minutes. Top each patty with 2 slices of cheese and let melt.
  • Layer the burgers between the bread slices topped with the slaw, fries and sauce.

Buddy Valastro Homemade Funnel Cake Recipe

Buddy Valastro Homemade Funnel Cake Ingredients:

  • 1 1/4 cups packaged pancake mix, such as Hungry Jack
  • 2/3 cup milk
  • 2 tablespoons canola or other neutral oil, plus about 3 cups for frying
  • 1 large egg plus 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup confectioner’s sugar or cinnamon sugar (1/4 cup granulated sugar combined with 2 tablespoons ground cinnamon)

Buddy Valastro Homemade Funnel Cake Directions:

  • Put the pancake mix in a bowl. In another bowl, whisk the milk, 2 tablespoons of oil, the egg and egg yolk, and vanilla. Pour this mixture over the pancake mix and stir to combine well. Put the batter in a measuring cup with a spout.
  • Line a plate with paper towels. Pour oil into a cast-iron skillet to a depth of about 1/2-inch. Heat the oil to a temperature of 325 degrees.
  • Hold a funnel over the oil, a couple of inches from the surface.
  • Pour about one-quarter of the batter into the funnel and, working from the center, drizzle a web of batter over and around to create a disk approximately 6 inches in diameter.
  • When the bottom of the funnel cake is lightly browned, about 1 minute, turn the cake over, and cook until golden on the other side, about 1 more minute.
  • Transfer the funnel cake to the paper-towel-lined plate and dust immediately with sugar.
  • Repeat with the remaining batter.


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