Rachael Rays Caesar Filled Fricos Food

SHRIMP OR CHICKEN LETTUCE WRAPS WITH CREAMY CAESAR DRESSING

Steps:

• Cut bottoms off the romaine and cut the heads in half lengthwise. Wash lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
• Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal.
• To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors to help you. Slice the meat up on an angle. Arrange on a plate or in a plastic container.
• Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container.
• Place lettuce on a serving platter or pack in large plastic bag or container to travel.
• To assemble, spread dressing onto a lettuce leaf. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!
• To pack for picnic, take the romaine hearts in plastic food storage bags. Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container.

RACHAEL RAY'S CAESAR-FILLED FRICOS

Steps:

• Preheat oven to 400ºF.
• On a large nonstick baking sheet, place about 2 tablespoons of the grated cheese in circles about 4 inches across. Place the baking sheet into the oven until the cheese melts and turns golden brown, about 5-7 minutes.
• While the cheese rounds are in the oven, set up 8 small cups or bowls on your countertop upside down.
• Once the cheese is golden, quickly remove the tray from the oven and, using a small knife or spatula, lift up the cheese rounds and place them over the inverted cups or bowls and allow them to cool. On the show she used an empty egg container but you could also use mini muffin tins.
• While the cheese bowls are cooling, combine the lettuce, anchovy paste, lemon juice and Parmigiano in a mixing bowl. Season with salt, freshly ground black pepper and a drizzle of olive oil, and toss to combine.
• When the cheese cups are completely cooled, arrange them on a serving platter and fill each one with a small scoop of the Caesar salad. Serve immediately.

HOMEMADE " FRENCH" DRESSING (RACHAEL RAY)

Steps:

• Combine lettuce and chopped veggies in salad bowl. (Use whatever "salad greens" you prefer.).
• Add all of the dressing ingredients into a blender. Put the top in place and blend on high until dressing is combined.
• Pour dressing over salad and toss. Adjust salt and pepper, to your taste.

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

Steps:

• Mix everything in blender.
• enjoy.