Best 4 Rachael Rays Caesar Filled Fricos Recipes
Indulge in a culinary adventure with Rachael Ray's Caesar-Filled Fricos, a delightful appetizer that combines crispy Parmesan tuiles with a creamy, savory Caesar filling. This recipe is a perfect blend of textures and flavors, featuring a crispy Parmesan crust filled with a rich and tangy Caesar dressing, topped with crunchy croutons and freshly grated Parmesan cheese. In addition to the classic Caesar-filled fricos, the article also offers variations to cater to different preferences. For a vegetarian option, try the Roasted Red Pepper and Goat Cheese Fricos, where roasted red peppers and creamy goat cheese replace the chicken. If you prefer a spicy kick, the Jalapeño Popper Fricos incorporate diced jalapeños and cream cheese for a fiery twist. And for a seafood lover's delight, the Crab and Avocado Fricos feature succulent crab meat and creamy avocado, complemented by a zesty lemon-herb dressing. With step-by-step instructions and helpful tips, this article ensures that you can recreate these delectable treats in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
RIO GRANDE FRITTER CAKES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine dry mix with egg, 2 tablespoons oil and milk to make batter then stir in the chile peppers, corn and Cheddar. Heat a thin layer of vegetable oil in a large skillet and cook 6 small cakes, 3 inches each, at a time for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side, until evenly deep golden in color. Transfer to a towel lined plate and salt the fritter cakes. Repeat, adding and heating a little additional oil for the second batch.
GRILLED CHICKEN CAESAR MAC
Provided by Rachael Ray : Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat grill pan over high heat.
- Coat the chicken in extra-virgin olive oil and season with salt and pepper. Grill about 12 minutes, turning occasionally, then set aside.
- Bring water in saucepot to a boil for the pasta. Salt the water, add pasta and undercook by 1 minute.
- While the pasta cooks, melt 6 tablespoons butter in a separate saucepot. Spoon out 1/2 and toss with the panko to moisten. Combine with 1/2 the grated Pecorino and reserve. To the remaining melted butter, add the garlic and anchovy paste, lots of coarse black pepper, stir 2 minutes then whisk in flour then stock, milk, and Worcestershire, thicken until it coats a spoon, then stir in the remaining half of the grated Pecorino.
- Drain the pasta. Halve the chicken breasts lengthwise, then thinly slice and combine with the pasta and sauce, transfer to a casserole and top with the bread crumbs. Cool and store for make-ahead meal.
- To reheat: Reheat, covered, in a hot 425 degree F oven to warm through, then uncover to brown.
- Serve with shredded escarole or romaine and dress with lemon juice and extra-virgin olive oil. Serve alongside Chicken Caesar Mac.
RACHAEL RAY'S CAESAR-FILLED FRICOS
Caesar salad served in mini bowls made out of Parmigiano - so cute and delicious! You can also fill the cheese bowls with any other type of salad. I saw these on Rachael's holiday open house show with John Cusack.
Provided by FLKeysJen
Categories Cheese
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
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.
NO-EGG CAESAR DRESSING (RACHAEL RAY'S)(OLD SUB SAILOR)
I love the simplicity of the ingredients. I don't always want a heavy caesar dressing. Best of all was the reaction of my teenaged son, who exclaimed with a surprised expression, "This is good!" when he first tried it. Feel free to add more garlic or double recipe. (Old Sub Sailor) Fish sauce adds anchovie taste.
Provided by Roxygirl in Colorado
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything in blender.
- enjoy.
Nutrition Facts : Calories 225.2, Fat 21.7, SaturatedFat 4.7, Cholesterol 11, Sodium 957.8, Carbohydrate 3, Fiber 0.1, Sugar 0.9, Protein 5.6
Tips:
- Use a microplane grater to finely grate the Parmesan cheese. This will help it melt evenly and create a smooth, creamy filling.
- If you don't have a microplane grater, you can use a food processor to grate the Parmesan cheese. Just be sure to pulse it in short bursts so that the cheese doesn't become too powdery.
- Use good quality mayonnaise. This will make a big difference in the flavor of the filling.
- Don't overcook the fricos. They should be golden brown and crispy, but not burnt.
- Serve the fricos warm, with a side of dipping sauce.
Conclusion:
Rachael Ray's Caesar-filled fricos are a delicious and easy-to-make appetizer that are perfect for any occasion. They're crispy, cheesy, and filled with a creamy, flavorful Caesar filling. Serve them with a side of dipping sauce and enjoy!
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