Rachael Rays Tacozagna Food

RACHAEL RAY'S TACOZAGNA

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.

MEXICAN LASAGNA

Steps:

• Preheat the oven to 425 degrees F.
• Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
• Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

TACOZAGNA AND BANANA CHEESECAKES

Steps:

• Preheat oven to 400 degrees 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 8 by 13-inch 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 to 12 minutes to brown cheese. Top with scallions, lettuce and tomatoes, cut into squares and serve.
• While Tacosagna cooks, make dessert. Place cheesecake filling in bowl and mash in 2 really ripe bananas, season with cinnamon and stir in honey. Fill the crust tins and when you are ready to serve top with a swirl of whipped cream.

SPINACH FRITTERS (RACHAEL RAY)

Steps:

• In a large bowl, stir together the spinach, onion, eggs, the flour and cumin; season with salt and pepper.
• Heat the olive oil over medium heat in a frying pan. Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side.

RACHAEL RAY'S RICE PILAF

Steps:

• In a medium sauce pan melt butter over moderate heat.
• Brown thin spaghetti bits and rice for 3 to 5 minutes until golden brown.
• Add broth, salt and pepper and bring to a full boil.
• Cover pot and reduce heat to a simmer for approximately 18 minutes.
• Fluff with a fork and serve.

MONTALCINO CHICKEN WITH FIGS - RACHAEL RAY

Steps:

• Heat a deep skillet over medium high heat.
• Add olive oil and pancetta. Brown the pancetta 3 to 4 minutes then remove and reserve.
• Season the chicken chunks with salt and pepper, dredge in flour then add to the hot pan. Brown the pieces a few minutes on each side over high heat.
• Move the meat to the edges of the pan and add the onions, garlic and chopped figs. Saute 5 minutes.
• Combine chicken with onions and figs then add the wine and cook it down 5 minutes or until only about 1/3 cup remains.
• Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce heat to simmer cook another 10 minutes.
• If you would like a more sauce, pour another half cup of stock into the pan.
• Remove from pan & garnish with crisp pancetta sticks.

ITALIAN SUB STOUP - RACHAEL RAY

Steps:

• Place a soup pot on the stovetop and preheat to medium high. Add the olive oil and the sausage. Brown and crumble the sausage, drain off excess fat if necessary, then add the pepperoni and ham. Cook for two minutes.
• Add the bell peppers and onions and cook for two minutes more. Add the tomatoes and chicken stock and bring to a boil. Stir in the pasta and cook for 8 minutes.
• Stir the arugula into the stoup just before you serve it up.