THE ONE WITH RACHEL'S THANKSGIVING TRIFLE
Swapping cookies, coconut and candy for the "beef sauteed with peas and onions" (ha!) makes this Friends-inspired dish a bit more palatable than Rachel's version.
Provided by Heather Baird : Sprinkle Bakes : Food Network
Categories dessert
Time 3h35m
Yield 12 to 14 servings
Number Of Ingredients 13
Steps:
- For the custard layer: Combine the egg yolks, sugar and cornstarch in a bowl and whisk until combined. Set aside.
- Combine the whole milk and vanilla extract in a saucepan and place over medium-high heat. Cook until the milk is steaming but not boiling. Add the egg mixture and whisk to combine. Cook, whisking constantly, until the mixture thickens. Remove the custard to a large bowl. Cover the surface of the custard with plastic wrap and refrigerate until well chilled, about 1 1/2 hours.
- For the whipped cream layer: Whip the heavy cream in the bowl of an electric mixer until stiff peaks form. Refrigerate until ready to use.
- For the "beef" layer: Pulse the cookies in the bowl of a food processor until they form coarse clumps of crumbs. Place the crumbs in a bowl and stir in the shaved coconut and candy pieces.
- For the assembly: Line the bottom edge of a 4-quart trifle dish with a single upright row of ladyfingers. Line the bottom of the dish with more ladyfingers; lay them down flat so they overlap and cover the bottom completely.
- Stir the raspberry jam until loosened and pourable. Spoon the jam over the ladyfingers, covering them completely. Pour half of the cooled custard over the jam layer and spread it to the edges of the dish. Add an even layer of fresh raspberries on top of the custard. Arrange a layer of ladyfingers (8 to 10) over the raspberries.
- Spoon the cookie crumb "beef" layer over the ladyfingers and spread to the edges of the dish. Spoon the remaining custard over the cookie crumbs using an offset spatula. Top the custard with a single layer of bananas. Cover the bananas with the whipped cream and swirl decoratively using an offset spatula. Refrigerate the trifle for 1 1/2 hours. Serve chilled.
RACHEL'S SPECIAL DISH
Husband, says its very Aswome
Provided by Rachel Aguilar Goundie @Rachel_Aguilar
Categories Pork
Number Of Ingredients 15
Steps:
- PREHEAT YOUR OVEN FIRST TO 350 DEGREES
- BROWN PORK CHOPS,
- SLICE POTATOES IN ROUNDS
- PLACE BUTTER IN BAKING DISH, ADD PORK CHOPS, LAYER YOUR POTATOES ON TOP OF PORK CHOPS,
- MIX YOUR CREAM OF MUSHROOM AND MILK,ADD GARLIC, CUMIN,ITAILIN SEASONING, SALT AND PEPPER TO TASTE TOGETHER, THEN POUR ON TOP OF YOUR POTATOES AND PORK CHOPS
- PLACE BACKING DISH IN MIDDLE OF OVEN AND BAKE FOR 2 1/2 TO 3 HOURS UNTIL POTATOES ARE SOFTEN. AND ENJOY YOUR FOOD
- OPTIONAL: SLICED ONIONS, FROZEN PEAS, GREEN BEANS, DO NOT COVER!!!
SPECIAL RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring water to a boil in a covered saucepan. Add butter, cumin, raisins, currants, zest, and rice. Stir the rice and return to a rolling boil. Cover and reduce heat to low. Cook 20 minutes, stirring occasionally.
- Remove from heat and add chives. Fluff rice with fork and transfer to a serving dish. Cover rice liberally with toasted sliced almonds or smoked almonds.
RACHEL'S SPECIAL EASY SPLIT PEA SOUP (VEGAN)
Feel free to use 1 cup split green peas to be more traditional; what makes my soup special is the mix of the two peas. This soup is dense and hearty (but also vegan and healthy!) and I made it up using some ideas from other vegan soups I like and because most split pea soups I tried had a nice "starter" but bad aftertaste to me (I think namely from the use of cream or a slimier broth; this one's totally vegan.) So you don't have to feel guilty if you wanna make a meal out of this soup! :) This is year-round vegan comfort food at its best. And it's so easy to make but tastes complex!! (Especially if it's a 32-oz jug of veggie stock-- you can just dump the whole thing in, you don't even have to measure it.)
Provided by the80srule
Categories < 30 Mins
Time 30m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, put the split peas and veggie stock along with the salt, and simmer about 20-25 minutes or until the peas have really softened and somewhat disintegrated.
- Turn the burner off and stir in the other ingredients.
- Enjoy with some crushed saltines or crusty bread!
Nutrition Facts : Calories 114.3, Fat 0.5, SaturatedFat 0.1, Sodium 296.2, Carbohydrate 20.3, Fiber 8.5, Sugar 2.7, Protein 8.1
RACHEL'S MEXICAN DISH
My mom has fixed this dish for 20+yrs and she fixes it for our family a lot! Almost every year someone in our family will request it for their Birthday dinner.
Provided by rebecca
Categories Meat
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef with onion.
- Add soup, sauce, milk, and chilies; heat.
- Line casserole dish with a layer of chips, then layer of meat mixture. Repeat layers - ending with meat.
- Cover top with cheese.
- Bake for 40 minutes @ 350*.
Nutrition Facts : Calories 885.1, Fat 52.8, SaturatedFat 18.4, Cholesterol 111.5, Sodium 1782.4, Carbohydrate 69.1, Fiber 5, Sugar 4.2, Protein 36
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- For the custard layer: Combine the egg yolks, sugar, and cornstarch in a bowl and whisk until combined. Set aside.
- Combine the whole milk and vanilla extract in a saucepan and place over medium-high heat. Cook until the milk is steaming but not boiling. Add the egg mixture and whisk to combine. Cook, whisking constantly, until the mixture thickens. Remove the custard to a large bowl. Cover the surface of the custard with plastic wrap and refrigerate until well chilled, about 1.5 hours.
- For the whipped cream layer: Whip the heavy cream in a bowl with an electric mixer until stiff peaks form. Refrigerate until ready to use.
- For the "beef" layer: Pulse the cookies in the bowl of a food processor until they form coarse clumps of crumbs. Place the crumbs in a bowl and stir in the shaved coconut and candy pieces.
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