Best Rachael Rays Tortoni Recipes

RACHAEL RAY'S TACOZAGNA

Rachael Ray's Tacozagna image

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

Ingredients

2 1/2 lbs ground turkey or 2 1/2 lbs ground sirloin
1 zucchini
2 carrots, peeled
1 onion, peeled
3 garlic cloves, peeled
3 tablespoons chili powder
2 teaspoons ground cumin
1 tablespoon coriander
salt & freshly ground black pepper
1 cup beef stock
6 (8 inch) flour tortillas
3 cups shredded chihuahua cheese or 3 cups monterey jack cheese
4 scallions, chopped
2 romaine lettuce hearts, chopped
3 plum tomatoes, seeded and chopped
3 tablespoons vegetable oil, divided

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

Tortellini with Spinach Walnut Pesto image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 25m

Yield 10 servings

Number Of Ingredients 10

Ingredients

4 ounces chopped walnuts
2 family size (18-ounce) packages, cheese or mushroom and cheese filled fresh tortellini (sold on dairy aisle of market)
1 cup chicken stock or broth
10 ounces (1 package) baby spinach, reserve a few leaves for garnish
2 cloves garlic
2/3 cup (a couple of handfuls) grated Parmigiano or Romano
1/4 teaspoon ground nutmeg or freshly grated
1/4 cup extra-virgin olive oil
Salt and pepper
Edible flowers, optional plate garnish, nice for parties

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

Rachael Ray's Tortoni image

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

Ingredients

2 pints vanilla ice cream, softened
10 coconut macaroons or 10 coconut cookies, crushed
1/2 cup semisweet mini chocolate chips
1/2 cup chopped maraschino cherry, chopped plus
6 maraschino cherries
hot fudge or chocolate syrup
2 ounces salted nuts, topping

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

Rachael Ray's Yakitori Noodle Bowls- Remixed image

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

Ingredients

1 lb whole wheat spaghetti
1 lb boneless chicken breast (cut into bite-sized pieces)
2 teaspoons fresh ginger, grated
salt
pepper
6 -7 scallions (one bunch, cut into small pieces)
1 cup carrot, grated
1/3 cup chicken stock
1/4 cup soy sauce
1/4 cup teriyaki sauce
1/2 tablespoon cornstarch
2 tablespoons sugar or 2 tablespoons Splenda granular
toasted sesame seeds (optional)

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.