Caesar Stuffed Eggs Rachael Ray Recipes

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GREEN RANCH HAND EGGS



Green Ranch Hand Eggs image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings, easily adjusted for 1 or some!

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil, plus more for drizzling
1/2 red onion, finely chopped
1 (15-ounce) can black beans
1 1/2 teaspoons ground chipotle, chili powder or cumin
2 teaspoons hot sauce (recommended: Tabasco or Frank's Red Hot)
4 large or extra large eggs
Salt and pepper
1 (16-ounce) jar tomatillo salsa (salsa verde or green salsa), any brand
1 1/2 cups shredded sharp Cheddar, available in 10 ounce sacks on dairy aisles
4 small (6 to 8-inch) flour tortillas
Garnishes - choose from whatever you have on hand: chopped cilantro or parsley and finely chopped scallions, chives or red onions, sour cream or yogurt

Steps:

  • Heat a skillet. Add extra-virgin olive oil and the onion. Cook until slightly softened. Add the black beans, chipotle and hot sauce. Cook until well heated through. Turn heat down to low and keep warm.
  • Heat a large nonstick skillet or griddle over medium low heat. When hot, drizzle pan with extra-virgin olive oil and add eggs. Cook eggs gently, 2 at a time, with 2 couple inches between each egg, to desired doneness, over easy to over hard. Season the eggs with salt and pepper on 1 or both sides.
  • Take the lid off of the salsa. Place container in the microwave and warm through, 45 seconds on high.
  • Spoon salsa over the eggs once you turn them. Place a large handful of shredded Cheddar on top of each salsa covered egg. Cover the pan loosely with a tin foil tent to melt cheese.
  • If you have a gas top stove, heat and blister the tortillas individually, holding them with tongs, over the open flame of a burner, 15 to 20 seconds on each side. Otherwise, warm tortillas according to package directions for the microwave oven.
  • To assemble, place a tortilla on a plate. Top with a generous serving-spoonful of warm black beans, top the beans with a fried egg, salsa and cheese. Finish off this killer, 24-hour belly-pleaser with a sprinkle of cilantro or parsley and chopped scallions, chives or red onion, sour cream or yogurt.

NO-EGG CAESAR DRESSING (RACHAEL RAY'S)(OLD SUB SAILOR)



No-Egg Caesar Dressing (Rachael Ray's)(Old Sub Sailor) image

I love the simplicity of the ingredients. I don't always want a heavy caesar dressing. Best of all was the reaction of my teenaged son, who exclaimed with a surprised expression, "This is good!" when he first tried it. Feel free to add more garlic or double recipe. (Old Sub Sailor) Fish sauce adds anchovie taste.

Provided by Roxygirl in Colorado

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

4 garlic cloves, finely chopped
1 lemon, juice of
1 teaspoon hot sauce (Tabasco)
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
1/2 cup shredded parmesan cheese
salt (to taste, if fish sauce used, no salt)
coarse black pepper (to taste)
2 tablespoons oriental fish sauce

Steps:

  • Mix everything in blender.
  • enjoy.

Nutrition Facts : Calories 225.2, Fat 21.7, SaturatedFat 4.7, Cholesterol 11, Sodium 957.8, Carbohydrate 3, Fiber 0.1, Sugar 0.9, Protein 5.6

CAESAR-STUFFED EGGS (RACHAEL RAY)



Caesar-Stuffed Eggs (Rachael Ray) image

Simply a great alternative to the age old stuffed egg. This was a RR recipe, but I customized it to my own liking and made it a bit simpler.

Provided by Wing-Man

Categories     Very Low Carbs

Time 40m

Yield 12 pieces, 6 serving(s)

Number Of Ingredients 10

12 eggs
1/2 tablespoon Worcestershire sauce
1 teaspoon minced garlic
3 tablespoons mayonnaise
2 teaspoons anchovy paste (I used mashed anchovies)
1/2 small white onion (diced, or 1/3 cup)
1/4 cup parmesan cheese (grated)
1 teaspoon lemon juice
salt (to taste)
black pepper (to taste)

Steps:

  • Place eggs in a large stockpot and fill halfway with water. Set burner on high and cover pot. When water comes to a boil turn off the heat, cover and let sit for 10 minutes.
  • Run cold water in pot until eggs can be handled by hand. Remove shells and discard.
  • Slice eggs in half and remove yolks.
  • Place yolks and remaining ingredients into mixing bowl and mix thoroughly.
  • Scoop mixture into egg halves.
  • Enjoy!

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