TACOZAGNA AND BANANA CHEESECAKES
Provided by Rachael Ray : Food Network
Categories dessert
Time 42m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees 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 8 by 13-inch 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 to 12 minutes to brown cheese. Top with scallions, lettuce and tomatoes, cut into squares and serve.
- While Tacosagna cooks, make dessert. Place cheesecake filling in bowl and mash in 2 really ripe bananas, season with cinnamon and stir in honey. Fill the crust tins and when you are ready to serve top with a swirl of whipped cream.
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
MEXICAN LASAGNA
Rachael Ray's Mexican Lasagna recipe, from 30 Minute Meals on Food Network, is a south-of-the-border take on an Italian classic.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
- Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
PIZZAGNA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat broiler.
- Bring a pot of water to a boil, add pasta and salt the water.
- While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.
- Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.
- Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a flameproof baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.
TACOZAGNA
Last year I saw Rachel Ray prepare a meal she called Tacozagna. I didn't like all the ingredients she used for the recipe so I altered it a lot to meet my tastes. I can say for sure it is a big hit with kids. Even fussy ones (because I'm a picky eater myself. It's an easy dish to fix for church socials, meals for friends in...
Provided by Teresa Bryant
Categories Tacos & Burritos
Time 30m
Number Of Ingredients 11
Steps:
- 1. Spray the tin pan with cooking spray or wipe with extra virgin olive oil. Place two wrap shells in the bottom layed side by side (they may over lap but that's okay)
- 2. In a pan cook the ground beef or turkey. Drain off the excess grease and place the drained meat back in the pan. Add minced garlic, onion, salt & pepper and stir. Add the beef broth and taco seasoning. If you like stronger taco flavor add more than one packet, also don't add so much broth that it makes the beef too wet. Let the meat simmer for about 10 min stirring occasionally.
- 3. Take half the meat and cover the wrap layer with meat. Then cover the meat layer with about half the cheese. Repeat the steps for the next layer. I usually only get two layers to fit in the pan.
- 4. Place the assembled dish in a 400 degree oven for about 15-20 min or until the cheese is melted but not burnt. Top with the shredded lettuce and diced tomatoes if desired. Cut into squares and serve.
- 5. Due to the large amount of beef or turkey I usually take half of the beef and prepare it then, repeat for the other half. That way I have the bottom and top portion done seperately. I will post photos of the steps the next time I make this.
RACHAEL RAY'S MEXICAN LASAGNA
Rachael must love her Mexican lasagna because she has several versions. I found this highly-rated recipe on the Food Network. This is broken into simple steps. The spinach flavored tortillas really make this something special. If you like spicy foods, be adventurous and try Jalapeno Cheddar tortillas. *NOTE* If you plan to have leftovers, the reviewers recommend serving the tortillas on the side and not layering with them. The tortillas get will be soggy after sitting in the refrigerator. Doing that makes assembly a snap! :)
Provided by Kats Mom
Categories One Dish Meal
Time 30m
Yield 1 pan, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- TO COOK THE FILLING: Preheat a large skillet over medium high heat.
- Add 2 tablespoons extra-virgin olive oil - twice around the pan.
- Add chicken and season with chili powder, cumin, and red onion.
- Brown the meat, 5 minutes.
- Add taco sauce or stewed or fire roasted tomatoes.
- Add black beans and corn.
- Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
- ASSEMBLE LASAGNA: Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil.
- Cut the tortillas in half or quarters to make them easy to layer with.
- Build lasagna in layers of meat and beans, then tortillas, then cheese.
- Repeat: meat, tortilla, cheese again.
- Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
- Top with the scallions.
- *NOTE* - I omit the last step and offer the chopped scallions, chopped tomatoes, salsa and sour cream on the side as additional toppings.
Nutrition Facts : Calories 866.9, Fat 41.3, SaturatedFat 17.9, Cholesterol 219.4, Sodium 1295.6, Carbohydrate 49.8, Fiber 10.3, Sugar 5.4, Protein 76.2
RACHAEL RAY'S GARLICKY HOLY GUACAMOLE!
Make and share this Rachael Ray's Garlicky Holy Guacamole! recipe from Food.com.
Provided by Juenessa
Categories Mexican
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut avocados in half around the pit.
- Separate the halves.
- Pop out pit with spoon, then scoop flesh of avocados into a bowl.
- Squeeze the juice of a lemon over the avocados. (Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole.).
- Add garlic, jalapeno, tomato, onion and salt to the bowl.
- Mash and mix the ingredients into a chunky dip using a fork.
- Serve with corn tortilla chips.
MONTALCINO CHICKEN WITH FIGS - RACHAEL RAY
Fom Rachael Ray's 30 Minutes Meals. I watched this episode & the dish looked wonderful. Montalcino is a small town in Italy famous for its vineyards. Rachael suggests using Brunello wine in this recipe.
Provided by SusieQusie
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a deep skillet over medium high heat.
- Add olive oil and pancetta. Brown the pancetta 3 to 4 minutes then remove and reserve.
- Season the chicken chunks with salt and pepper, dredge in flour then add to the hot pan. Brown the pieces a few minutes on each side over high heat.
- Move the meat to the edges of the pan and add the onions, garlic and chopped figs. Saute 5 minutes.
- Combine chicken with onions and figs then add the wine and cook it down 5 minutes or until only about 1/3 cup remains.
- Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce heat to simmer cook another 10 minutes.
- If you would like a more sauce, pour another half cup of stock into the pan.
- Remove from pan & garnish with crisp pancetta sticks.
Nutrition Facts : Calories 415.8, Fat 16, SaturatedFat 2.5, Cholesterol 70.2, Sodium 171.8, Carbohydrate 27.5, Fiber 3.6, Sugar 17.1, Protein 30.4
SPINACH FRITTERS (RACHAEL RAY)
Sounds delish and is one of Rachael's budget meal items. She paired these up with pan fried pork chops, but I think it would be great as a main dish with a side or two of veggies!
Provided by januarybride
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the spinach, onion, eggs, the flour and cumin; season with salt and pepper.
- Heat the olive oil over medium heat in a frying pan. Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side.
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