RACHAEL RAY'S TACOZAGNA
My employer fixed this and told me to try the leftovers. It was delicious. I haven't made it yet, but plan on trying my hand at it soon.
Provided by Bliss
Categories < 60 Mins
Time 32m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F
- Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil.
- Add the meat and brown, 5 minutes.
- While meat browns, grate the zucchini and carrots with a box grater.
- Add the vegetables to the meat and grate in the onion and garlic.
- Season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more to soften vegetables.
- Stir in beef stock.
- Grease a 8x13-" baking pan with vegetable oil.
- Layer in 3 overlapping flour tortillas and top with 1/3 meat, 1/3 cheese.
- Repeat the layers twice and bake 10-12 minutes to brown cheese.
- Top with scallions, lettuce and tomatoes, cut into squares and serve.
Nutrition Facts : Calories 844.6, Fat 46.9, SaturatedFat 18.5, Cholesterol 199.8, Sodium 1123.7, Carbohydrate 48.4, Fiber 9.4, Sugar 11, Protein 61
TORTELLINI WITH SPINACH WALNUT PESTO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Toast walnut pieces in a small pan or toaster oven until lightly browned. Remove from heat and cool.
- Place a large pot of water on to boil. When it comes to rolling boil, salt the water and cook tortellini to package directions.
- Heat 1 cup chicken stock or broth to a boil and remove from heat.
- Using a food processor, working in batches, grind spinach leaves with nuts, chicken stock, and garlic. Transfer ground spinach nut paste to a large bowl. Stir in the cheese, nutmeg, and olive oil, and season with salt and pepper, to taste.
- Coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce in. Turn pasta out on to a serving platter and garnish with a few baby spinach leaves and edible flowers.
RACHAEL RAY'S TORTONI
A recipe from Rachael Ray's early days on the foodnetwork I had written down in my notebook. I was surprised it hadn't been posted here yet so here it is!
Provided by linguinelisa
Categories Frozen Desserts
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together softened vanilla ice cream (you can soften it in the microwave on defrost for up to 1 minute), crushed coconut cookies, semi-sweet chocolate chips and chopped cherries. Refreeze for at least 1 hour.
- When ready to serve, scoop ice cream into 6 serving bowls. Top with heated hot fudge sauce or chocolate syrup and nut topping. Garnish each sundae with a whole cherry and serve.
Nutrition Facts : Calories 477.4, Fat 24, SaturatedFat 13.7, Cholesterol 38.7, Sodium 234.3, Carbohydrate 63.4, Fiber 3.2, Sugar 57.2, Protein 6.8
RACHAEL RAY'S YAKITORI NOODLE BOWLS- REMIXED
This isn't exactly her recipe, but I have to give her credit. I saw her make this on her show the other day, and it just looked so tasty However I didn't have all the ingredients on hand, so I improvised. If you want to try her recipe go to http://www.rachaelrayshow.com/food/recipes/yakitori-noodle-bowls/ and follow the recipe. Here's my version. I've reduced the amount of scallions and added carrots for extra veggies. I also skipped on the sherry and went with stock because I didn't have any sherry. Also didn't have tamari, but soy sauce is the closest equivilent.
Provided by Pamplemoussee
Categories Lunch/Snacks
Time 35m
Yield 3-5 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to directions.
- While pasta is cooking, brown chicken pieces with grated ginger, salt and pepper. Once browned add scallions and carrots. Cook veggies for a moment then add stock, soy sauce, terryaki sauce, cornstarch and sugar.
- Bring sauce to a boil and simmer until pasta is cooked.
- Drain pasta. Stir together pasta and chickn mixture. Serve topped with toasted sesame seeds or plain.
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