Rachael Ray November 17 2015 Recap
Rachael Ray welcomed John McLemore to her show to share his delicious deep-fried Thanksgiving recipes including Fried Stuffing Balls and Pumpkin Fritters. Then Grant, a member of Rachael’s culinary team, shared three different allergy-friendly Thanksgiving pie recipes, including a Nut-Free Pecan Pie! Yes, it’s possible!
Rachael Ray: John McLemore Deep-Fried Stuffing Balls
John McLemore brough three deep fryers with him to not only make a deep fried turkey, but also drop stuffing balls to turn them into crunchy, deep-fried balls of deliciousness!
Rachael Ray: John McLemore Loaded Baked Potato Bites
John McLemore then shared how you can turn a loaded baked potato into a deep-fried Loaded Baked Potato Bite!
Rachael Ray: John McLemore Pumpkin Fritters Recipe
John McLemore had one more deep-fried recipe to share, this time explaining how you can use the deep fryer to make a decadent pumpkin dessert.
Rachael Ray: Grant’s Nut-Free Pecan Pie Recipe
Grant then joined Rachael to share his baking magic once again. He created a Nut-Free Pecan Pie using one unexpected ingredient.
Rachael Ray: Grant’s Gluten-Free Apple Pie Recipe
Grant then explained how you can easily make an Apple Pie for all those who are gluten-free.
Rachael Ray: Grant’s Vegan Pumpkin Pie Recipe
Finally, Grant shared a recipe for a Pumpkin Pie made vegan, again using a completely unexpected ingredient.
Rachael Ray: Risotto Milanese Recipe
Rachael shared an easy Italian recipe for Risotto Milanese, but actually only made it just so that she could make the next recipe.
Rachael Ray: Leftover Risotto Balls Recipe
Rachael took her leftover Risotto Milanese to make these crunchy yet gooey deep-fried Leftover Risotto Balls!