RACHAEL RAY EGG CUPS RECIPES
BAKED PROSCIUTTO AND EGG CUPS | RACHAEL RAY IN SEASON
Provided by Rachael Ray Every Day
Number Of Ingredients 6
Steps:
- Coat 6 cups of muffin tin with cooking spray; fit each with a prosciutto slice. Divide half the cheese and basil among cups. Crack an egg into each and nestle remaining mozzarella and basil around eggs. Bake at 375 degrees until set, about 15 minutes; let rest for 5 minutes. Season with pepper. Run knife around cups to unmold.
HAM, LEEK AND GRUYERE BAKED EGG CUPS | RECIPE - RACHAEL ...
Ham, Leek and Gruyere Baked Egg Cups
Provided by The Rachael Ray Staff
Number Of Ingredients 15
Steps:
- Preheat oven to 375F
- In a medium-size skillet, melt the butter over medium-high heat
- Add the leeks, garlic and thyme to the pan, and saut 5-6 minutes, until very soft
- Sprinkle the flour over the veggies and cook about a minute
- Whisk in the stock and bring up to a bubble to thicken the mixture up
- Season with salt and freshly ground black pepper and reserve
- While the leeks are cooking, spray the insides of a 6-cup muffin tin with nonstick cooking spray
- Line each cup with a slice of ham or prosciutto folded in half
- Spoon a heaping tablespoon of the cooked leeks into each lined cup and top with a little shredded cheese
- Press the leeks and cheese down a little with your finger to make room, then crack an egg into each one, making sure it stays whole (if youre worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it in the muffin cup)
- Season the tops of the eggs with salt and freshly ground black pepper, and place the muffin tin on a baking sheet
- Transfer sheet to the oven and bake 15 minutes, until the eggs set
- Remove tin from the oven and allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan
- Serve a green salad alongside
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DEVILED EGG CUPS | RACHAEL RAY IN SEASON
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- Crisp shells in 350° oven for 5 minutes; let cool. In food processor, puree eggs, mayo and lemon juice; season. Fill shells with egg mixture; sprinkle with paprika.
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BACON, EGG AND CHEESE TOAST CUPS | RECIPE - RACHAEL RAY SHOW
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POLENTA EGG CUPS WITH BALSAMIC-ROASTED ... - RACHAEL RAY SHOW
Polenta Egg Cups With Balsamic-Roasted Grapes & Sausages
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- Gently pry them out with a fork or a knife and serve with the sausages and salad alongside
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EGG NOG MUFFINS | RECIPE - RACHAEL RAY SHOW
Egg Nog Muffins
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- Pour muffin batter into prepared tins and bake for 18 minutes until golden
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DEVILED EGG CUPS | RACHAEL RAY IN SEASON
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- Crisp shells in 350° oven for 5 minutes; let cool. In food processor, puree eggs, mayo and lemon juice; season. Fill shells with egg mixture; sprinkle with paprika.
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PINEAPPLE MOUSSE CUPS RECIPE | RACHAEL RAY IN SEASON
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Total Time 1 hours 20 minutes
Total Time 1 hours 20 minutes
- Spoon the chilled mousse into the cookie cups and top with chopped pineapple.
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FRIED EGGS WITH CHILI CHEESE GRITS | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 25 minutes
Total Time 25 minutes
- In a medium skillet, heat 2 teaspoons oil over medium heat. Fry 2 eggs; season with salt and pepper and serve over some of the grits with extra adobo sauce, scallions and cilantro, if using. Repeat with the remaining oil and eggs.
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3-MINUTE SHRIMP EGG FOO YUNG RECIPE | RACHAEL RAY
From rachaelray.com
- Makes 1 omeletIn a tiny pot or second small skillet, heat stock, soy, Shoaxing, vinegar and sesame oil. Stir together cornstarch and water in a small bowl to make a slurry. When barely simmering, whisk in cornstarch slurry mixture to thicken a bit. Keep warm until ready to serve.Whisk up eggs, soy sauce and sesame oil, in a bowl. Set aside until ready to cook. Heat a small 6-inch nonstick skillet over medium to medium-high heat with oil. When oil ripples, add the carrots, scallions, sprouts, ginger and garlic and season with salt and pepper. Add the shrimp and cook for 30 second to a minute, or until pink. Pour eggs over vegetables, stir and cover with lid. Let brown, flip and cook about 1 minute more. Slide omelet onto a plate, spoon gravy over the omelet and sprinkle with sesame seeds to serve.© 2019 Ray Marks Co. LLC. All rights reserved.
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GREEN RANCH HAND EGGS RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.com
Reviews 3.9
Total Time 15 minutes
Cuisine mexican
Reviews 3.9
Total Time 15 minutes
Cuisine mexican
- To assemble, place a tortilla on a plate. Top with a generous serving-spoonful of warm black beans, top the beans with a fried egg, salsa and cheese. Finish off this killer, 24-hour belly-pleaser with a sprinkle of cilantro or parsley and chopped scallions, chives or red onion, sour cream or yogurt.
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OLD BAY DILLY DEVILED EGGS WITH CRAB RECIPE | RACHAEL RAY
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
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CARBONARA MASHED POTATOES RECIPE | RACHAEL RAY IN SEASON
Is there anything better than a warm bowl of creamy mashed potatoes? Adding bacon, maybe!
From rachaelraymag.com
Total Time 1 hours 10 minutes
Category Holidays
From rachaelraymag.com
Total Time 1 hours 10 minutes
Category Holidays
- Stir in the cooked bacon and transfer the mixture to the prepared baking dish. Use the back of a spoon to create swirls in the top of the potatoes. Dot with the remaining 4 tbsp. butter and sprinkle with the remaining 1/4 tsp. black pepper. Bake until puffy and golden brown, about 30 minutes. Let rest for 10 minutes before serving.
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CHEESEBURGER EGGROLLS RECIPE | RACHAEL RAY
These hearty hamburger appetizer eggrolls will soon become a tailgating and game day favorite. Top with Rachael’s Russian Dressing Dipper.
From rachaelray.com
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- Pre-heat the oven to 375°F.Heat the EVOO in a skillet over medium-high heat. Add the onion and let it sweat. Once cooked, add the ground sirloin and brown, breaking it up into small pieces as it cooks. Season with salt and pepper. Once the meat is browned, drain the fat from pan and pour the meat and onion into a medium size mixing bowl and let cool. Once cool, mix in the cheddar cheese, Worcestershire sauce and mustard.To wrap the egg rolls, brush water around all four sides of a wrapper to act as the glue. Place 1/3 cup of the meat and onion mixture into the center of the wrapper. Fold two corners into the center, then wrap the other corner to the next, creating a long skinny roll. Place the finished rolls onto a sheet pan with a wire rack.Spray the tops of each eggroll with cooking spray and sprinkle some sesame seeds on top.Bake for 20-25 minutes, until the eggrolls start to brown.Serve with Rachael's Russian Dressing Dipper alongside.
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The Rachael Ray Foundation™ + Rachael Ray's Yum-o!® work in partnership with charities + programs across the country to ensure a portion of the proceeds from select Rachael Ray branded products are donated to help kids, families and animals in need.
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RACHAEL RAY RECIPES: OCTOBER 2008
Oct 29, 2008 · Add 1 tablespoon EVOO, 1 turn of the. pan, and the butter. When butter melts into the oil, add onions and. garlic and season with salt and pepper. Cook, stirring frequently, for. 2 minutes then dust the onions with flour and continue to cook for 1. minute. Slowly whisk in milk. Gently bring milk to a bubble, allow the.
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GREEN EGGS AND HAM RECIPE | RACHAEL RAY | FOOD NETWORK
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