SAVE THIS CLASSIC DEVILED EGGS RECIPE-YOU'LL USE IT OVER & OVER
This easy recipe for the classic party appetizer deviled eggs is one you'll use again and again.
Provided by Sarah Rhodes
Number Of Ingredients 13
Steps:
- Scoop out egg yolks and place in a medium bowl
- Set whites aside on a serving platter
- Mash yolks with a fork and mix in mayonnaise, mustard, lemon juice, garlic, salt and pepper until smooth
- Taste and adjust seasoning
- Using a spoon, fill egg white halves evenly with yolk mixture
- Sprinkle with smoked paprika and garnish with sprigs of dill, if using
MEXICAN LASAGNA SUIZA
Cheesy chicken enchiladas get a makeover in this quick and easy lasagna. Tomatillos mix with two cheeses, crema and layers of tortillas to create a golden, bubbly weeknight dinner.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat broiler to high with rack at center oven.
- Gather your ingredients.
- Halve, peel and chop onion, seed and chop jalapeno peppers and crush and chop garlic.
- In a large skillet, heat EVOO, 2 turns of the pan, over medium-high heat. Add onions, jalapenos, garlic, cumin, salt and pepper. Stir a few minutes to soften, then add 1/2 cup water and let it absorb. Add tomatillos, chop a small handful of cilantro and add, then stir in juice of 1 lime, agave or honey and stock.
- Remove the skin and bones from chicken, pull meat or chop into small pieces and add to sauce.
- Char the tortillas to blister and soften over open burners or in a dry stainless or cast-iron skillet on electric stovetop over high heat.
- In a bowl, stir up the crema with juice of 1 lime and shredded cheeses.
- Assemble lasagna in 8-by-8, 9-by-9 or 9-by-13 casserole (a 9-by-13 will be tighter and cook faster because the layers will be more spread out). Spray the casserole, then add some tortillas, half the chicken and sauce, tortillas, half the cream and cheese, tortillas, half the chicken and sauce, tortillas, half the cream and cheese. Place in oven and broil until brown and bubbly.
- Meanwhile, peel red onion and thinly slice on mandoline or by hand. Toast some pepitas in small skillet. Chop more cilantro.
- Top lasagna with toasted seeds, red onions and cilantro. Cut into 4 portions to serve.
- Fill a rocks glass with ice. Add all ingredients to a shaker with ice. Shake with ice and strain into rocks glass. Garnish with a lime wheel.
NOT-SAGNA PASTA TOSS
Easier than lasagna, because it's not, this pasta, meat sauce and ricotta toss-up is just as hearty and comforting as the layered Italian fave, but it's ready in a fraction of the time and with much less effort.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
- Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.
- Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.
- Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table.
BROKEN FLORENTINE LASAGNA BAKE
Much easier to make than the traditional layering process, this dish is a dream: rich, simple and delish. And with three pounds of greens, it's full of iron and vitamins.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375F.
- Melt the butter in a medium pot over medium heat. Sprinkle the flour over the melted butter, whisk to combine, and cook for about 1 minute. Slowly whisk the milk into the butter-flour mixture, season with salt, pepper, and nutmeg, and cook for a couple of minutes to thicken. Stir in half the Parmigiano (about 3/4 cup). Set the sauce aside.
- Heat the EVOO in a large cast-iron skillet over medium-high heat. Toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor. Add the chard and cook, turning occasionally to wilt down, 2 minutes. Add the spinach a few handfuls at a time, wilting each batch before adding more. Season the greens with salt and pepper.
- Break the pasta sheets into large pieces. Toss them into the pan with the greens and give them a good stir to incorporate them. Pour the sauce into the skillet, stirring again to incorporate everything evenly. Smooth the top down and sprinkle the remaining 3/4 cup Parmigiano into the skillet. Cover the skillet with foil, transfer to the oven, and bake the lasagna for 30 minutes. Remove the foil from the pan and let it finish cooking uncovered for about 15 more minutes to brown the cheese.
WHOLE-WHEAT SKILLET LASAGNA AND ESCAROLE SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a pot of water for pasta, season with salt and cook pasta to al dente.
- Preheat oven to 450 degrees F or broiler.
- While pasta water comes to a boil, heat 2 tablespoons oil in a high sided skillet over medium-high to high heat. When the oil smokes, add the pancetta, sirloin and bay leaf and caramelize the meat, 5 to 6 minutes, season with salt, pepper and allspice. Add grated vegetables and garlic, rosemary. Cook 7 to 8 minutes, stir in stock. Add tomatoes and break up with a spoon. Drain pasta and add to sauce then stir in ricotta. Top pasta with a layer of mozzarella and place in oven. Cook 5 minutes to melt and bubble mozzarella.
- Dress the escarole and onions with the lemon juice and 3 to 4 tablespoons oil, season the salad with salt and pepper.
PUMPKIN LOVERS LASAGNA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- Bring a few inches water to a boil in a large pot and add salt. Cook the escarole for 5 minutes, then drain.
- Cover the garlic cloves with water in a saucepan and simmer for 20 minutes. Drain and let cool. Squish the garlic pulp from the jackets into a bowl and mash with a fork.
- Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat. Add the sage and stir. Add the squash, stir and season with salt and pepper. Add the chicken stock and cook, stirring occasionally, for 15 minutes. All the stock should be absorbed and the squash should be lightly browned and tender. Remove from the heat.
- Melt the remaining 3 tablespoons butter in another medium saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and mashed garlic and season with salt, pepper and a little nutmeg. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon's surface).
- Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl.
- In another bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg.
- Preheat the oven to 375 degrees F. Soak the lasagna sheets in water for 5 minutes.
- Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole. Top with half the Fontina, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets. Finish with the remaining garlic sauce and sprinkle with the remaining Parmigiano-Reggiano and Fontina.
- Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more. Let rest for 15 minutes, then cut and serve.
More about "deviled eggs with bacon recipe rachael ray recipe for lasagna"
BACON, EGG & CHEESE DEVILED EGGS - RACHAEL RAY IN SEASON
From rachaelraymag.com
Servings 12Category Appetizers
- Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water; let cool.
- Peel the eggs and halve lengthwise. Transfer the yolks to a medium bowl and break up with a fork or whisk.
BACON-RANCH DEVILED EGGS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 2 mins
BACON AND DEVILED EGGS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 3 mins
SRIRACHA DEVILED EGGS RECIPE WITH BACON - RACHAEL RAY …
From rachaelrayshow.com
Estimated Reading Time 3 mins
DEVILED EGG SALAD | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
DEVILED EGGS RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
DEVILED EGGS RECIPE RACHAEL RAY - YOUTUBE
From youtube.com
PIMIENTO CHEESE DEVILED EGGS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
BACON AND DEVILED EGGS RECIPE | RACHAEL RAY SHOW | DEVILED ...
From pinterest.co.uk
THE NEW CLASSIC DEVILED EGGS | RACHAEL RAY IN SEASON
From rachaelraymag.com
RECIPES– PAGE 57| RACHAEL RAY
From rachaelray.com
BEST DEVILED EGG RECIPE WITH BACON : OUR 14 BEST DEVILED ...
From dairyfreelunchs.jenpros.com
CLASSIC DEVILED EGGS RACHAEL RAY - ALL INFORMATION ABOUT ...
From therecipes.info
DEVILED EGG RECIPE RACHEL RAY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOT DEVILED EGGS | RACHAEL RAY IN SEASON
From rachaelraymag.com
RACHAEL RAY: BACON-RANCH DEVILED EGGS RECIPE - FOODUS
From foodus.com
BACON CHEDDAR RANCH DEVILED EGGS - EASY PEASY MEALS
From eazypeazymealz.com
DEVILED SCRAMBLED EGGS SANDWICHES RECIPE - RACHAEL RAY
From rachaelray.com
10 BEST RACHAEL RAY DEVILED EGGS RECIPES - YUMMLY
From yummly.com
RACHAEL RAY DEVILED EGGS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EASY DEVILED EGGS WITH BACON RECIPE - TASTE AND TELL
From tasteandtellblog.com
RECIPES - RACHAEL RAY | DEVILED EGGS, EGGS, COOKING AND BAKING
From pinterest.com
RACHAEL RAY DEVILED EGGS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
33 RACHAEL RAY RECIPES IDEAS | RACHAEL RAY RECIPES ...
From pinterest.com
DEVILED EGGS | RACHAEL RAY IN SEASON
From rachaelraymag.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love