RACHAEL RAY'S TOMATO BLUE CHEESE TART - MODIFIED MY WAY
I love blue cheese. I love pretty much anything wrapped in pastry, but especially savory tarts and quiche. The original recipe from Every Day with Rachael Ray was very good, but I wanted something a bit more loaded. So I just added a couple of extra ingredients to make it more to my family's liking. Rachael Ray served this with bagged salad greens with a lemon and oil vinaigrette, which works well. It is a rich tart and the acidity of the vinaigrette and some good mixed baby greens does give a nice contrast. However, I just make a small salad of cut fresh fruit dressed with a bit of fresh lime juice and a light dusting of ground ginger or cinnamon, depending on which fruits I am using. Either way, this makes a nice little lunch or light dinner and in my opinion is just as good at room temperature as it is warm from the oven.
Provided by Morgorond
Categories Savory Pies
Time 50m
Yield 1 tart, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°.
- Unroll the pie crust and press it into a 9-inch tart pan or pie plate. Prick the bottom of the dough all over with a fork, brush with the 1 tablespoon of olive oil, sprinkle with salt and pepper and bake for 10 minutes.
- While the crust bakes, cook bacon or prosciutto until crisp and drain on kitchen paper or paper towels.
- In a medium bowl, stir together the ricotta, blue cheese, crisply cooked bacon or prosciutto, scallions and egg until combined.
- Remove the tart shell from the oven and immediately prick with a fork in a few places.
- Spoon the cheese mixture into the tart shell and top with the tomato and avocado slices; season with pepper and bake for 25 minutes.
- Remove the tart from the oven and let cool slightly.
Nutrition Facts : Calories 416.1, Fat 32.7, SaturatedFat 12.5, Cholesterol 78.3, Sodium 568.6, Carbohydrate 18.7, Fiber 3.9, Sugar 3.3, Protein 13.4
CREAMY BLUE CHEESE DRESSING
Provided by Rachael Ray : Food Network
Categories condiment
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mash softened cheese with fork in a bowl. Whisk in the cream and sour cream into cheese, the consistency should be smooth with an occasional small bit of blue. Season with salt, pepper, and cayenne pepper.
BUTTERY TOMATO SPAGHETTI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat a large pot of salted water to boil for the pasta.
- Melt the butter in a sauce pot over medium heat. Add the basil, garlic, if using, onions and tomatoes and season with salt. Bring to a simmer and let reduce 20 minutes, stirring occasionally. After 12 to 13 minutes in, drop the pasta into the boiling water and cook to al dente.
- Remove the onion halves from the sauce and add a ladle of starchy pasta cooking water. Drain the pasta and add to the sauce. Toss to combine. Serve the pasta topped with Parmigiano-Reggiano.
BLT CREAMY MAC 'N' CHEESE (RACHAEL RAY)
A 30 minute meal from Rachael Ray. A Mac N Cheese for grown-ups. YUM. One of the reviewers on her website said that next time they may add a can of drained diced tomatoes to the top instead of the cherry tomatoes. . .just a thought!
Provided by januarybride
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 500°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.
- While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp at the edges, 3 to 5 minutes. Add the leeks and cook until softened, 3 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the shredded cheese, then the reserved pasta cooking water.
- Add the pasta to the sauce and toss. Pile into a casserole and top with the tomatoes and remaining shredded cheese. Bake until browned on top, 7 to 8 minutes.
- In a large bowl, toss the arugula and basil with the lemon juice and a drizzle of EVOO. Serve on top of the pasta.
Nutrition Facts : Calories 423.5, Fat 11.7, SaturatedFat 3.6, Cholesterol 15.4, Sodium 265.9, Carbohydrate 65.2, Fiber 4.3, Sugar 4.5, Protein 14.2
TOMATO, BASIL AND CHEESE BAKED PASTA
For kids ages 12 to 16 years.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes.
- Preheat a deep, big skillet or a medium sauce pot over medium heat.
- Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef's knife tilted slightly away from your body.
- Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. Hold the tip of knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.
- Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste.
- Preheat your broiler to high and place a rack in the center of the oven.
- Drain pasta shells. Add them to a flameproof casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.
BLUE CHEESE-AND-PECAN-STUFFED CELERY (RACHAEL RAY) RECIPE - (4.1/5)
Provided by KDCooks
Number Of Ingredients 6
Steps:
- Combine cheeses, pecans and cranberries. Spread on celery; top with cracked pepper.
FRENCH ONION AND BLUE CHEESE TART
In this festive tart from Nadiya Hussain, onions are the star: in pride of place on a layer of puff pastry and crumbled blue cheese. Serve as an appetizer.
Provided by Nadiya Hussain
Time 45m
Number Of Ingredients 11
Steps:
- Start by cooking the onions. They need to be cooked slowly on low heat, so it's best to begin with those.
- Melt the butter in a large nonstick frying pan-we have a load of onions to cook. When the butter has melted, pick off the thyme leaves and add, then add the garlic and onions. Mix everything together.
- Now add the pepper, salt, and sugar and mix. Cook on medium heat for 30 minutes, stirring occasionally, until you have onions that look like the kind you would only eat with a burger in a Sunday market at 6 a.m.!
- While that cooks, start on the pastry. Preheat the oven to 400°F. Line a baking sheet with some parchment paper or use the paper the pastry comes in and roll out the pastry onto the sheet.
- Using a knife, score a smaller rectangle ½ inch/1cm inside the pastry rectangle, making sure not to cut all the way through. Pierce the inner rectangle with a fork all over to allow the steam to escape when it bakes.
- Brush the edges with the egg and bake for 20 minutes, until golden all over.
- Take out and, using the back of a spoon, push down all the puffed-up pastry of the inner rectangle, creating a nice neat border.
- Take the blue cheese and crumble all over the inner rectangle of the pastry. Add the onions and scatter them all over till you have an even layer. Now bake for 15 minutes.
- Take out and let cool for 10 minutes before eating, sprinkled with the chives.
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