Read Microsoft Word - RachaelRayFoodtasticPartyBox.docx text version

RACHAEL RAY FOODTASTIC PARTY BOX IDEAS BRUNCH TRAY Top Stackable Tray: - Caesar Stuffed Eggs Bottom Stackable Tray: - Mini bagels, sliced cucumbers, sliced red onions, cream cheese, sliced tomato, capers ITALIAN ANTIPASTI TRAY Top Stackable Tray: - Skewered multicolored cherry tomatoes with bocconcini and torn basil Bottom Stackable Tray: - White bean dip,sliced and marinated roasted red peppers, Italian tuna with diced red onion, marinated eggplant salad, Italian black olives, pita chips MIDDLE EASTERN TRAY Top Stackable Tray: - Mini lamb meatballs or bacon wrapped dates Bottom Stackable Tray: - Baba ganoush, hummus, red pepper sauce (muhammara), yogurt sauce (tzatziki), pita bread KIDS FUN-DO TRAY Top Stackable Tray: - Deviled Ham and Eggs Bottom Stackable Tray: - Pretzel nuggets, pound cake cubes, strawberries, grapes, yogurt honey sauce JAPANESE TRAY Top Stackable Tray: - Sushi Bottom Stackable Tray: - Seaweed salad, cucumber salad, dumplings, noodle salad, wasabi and/or soy COCKTAIL PARTY TRAY Top Stackable Tray: - Stuffed mushrooms or mini sweet and sour meatballs Bottom Stackable Tray: - Assorted cheeses, crackers, and nuts

RACHAEL RAY FOODTASTIC PARTY BOX RECIPES DEVILED HAM & EGGS 12 large hard-boiled eggs, peeled ¼ pound deli-sliced ham, coarsely chopped 3 to 4 tablespoons mayonnaise, just enough to bind 2 rounded tablespoons yellow mustard 2 teaspoons hot sauce 2 tablespoons pickle relish ½ small onion 2 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh dill Salt and pepper Cut the fat rounded ends off the eggs, scoop the yolks into a bowl, and stand the hardboiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright. Place the ham in a food processor and grind or very finely chop it. Add the ham to the yolks along with the mayo, mustard, hot sauce, and relish. Grate 3 to 4 tablespoons of onion directly over the bowl so that all of the onion juice falls into the eggs. Add the parsley, dill, and salt and pepper. Mash everything together to make a smooth filling, adding a little extra mayo if necessary. Overstuff the eggs; you will have plenty of filling. Makes 1 dozen © 2010 Ray Marks Co. LLC. All rights reserved.

RACHAEL RAY FOODTASTIC PARTY BOX RECIPES CEASAR STUFFED EGGS 12 large hard-boiled eggs, peeled 1 small garlic clove 2 teaspoons anchovy paste A handful of grated Parmigiano-Reggiano, 3 to 4 tablespoons 3 to 4 tablespoons mayonnaise, just enough to bind 1 teaspoon Worcestershire sauce Juice of ½ lemon 1 teaspoon coarse black pepper 2 romaine lettuce leaves from the heart, finely chopped This is the one I am famous for, and it's by far my most requested stuffed egg. It tastes exactly (or eggs-actly) like a Caesar salad. Cut the fat rounded ends off the eggs, scoop the yolks into a bowl, and stand the hardboiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright. Break the egg yolks up a little bit using a fork. Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper, and half the finely chopped lettuce. Mash until smooth and check the seasonings. Fill the egg whites, overstuffing them a little. Garnish with the remaining finely chopped greens. Makes 1 dozen © 2010 Ray Marks Co. LLC. All rights reserved.

RACHAEL RAY FOODTASTIC PARTY BOX RECIPES CARBONAR STUFFED EGGS ½ tablespoon EVOO (extra-virgin olive oil) ¼ pound sliced pancetta, chopped 12 large hard-boiled eggs, peeled 1 small garlic clove 3 to 4 tablespoons Parmigiano-Reggiano 3 to 4 tablespoons mayonnaise, just enough to bind 1 teaspoon coarse black pepper Hot sauce 2 tablespoons fresh flat-leaf parsley, finely chopped Heat the EVOO in a small skillet over medium heat. Add the pancetta and cook until crisp, 3 to 4 minutes. Drain the pancetta on a paper-towel-lined plate. Cut the fat rounded ends off the eggs, scoop the yolks into a bowl, and stand the hardboiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright. Break the egg yolks up a little bit using a fork. Grate the garlic into the bowl, then add the crispy pancetta, the cheese, mayo, pepper, and a few dashes of hot sauce. Mash until smooth and check the seasonings. Fill the egg whites, overstuffing them a little. Garnish with parsley. Makes 1 dozen © 2010 Ray Marks Co. LLC. All rights reserved.

RACHAEL RAY FOODTASTIC PARTY BOX RECIPES LEMON CAPER STUFFED EGGS 12 large hard-boiled eggs, peeled 1 small garlic clove ¼ small onion 2 tablespoons capers, drained and chopped (or soaked in milk and drained if using saltpacked capers) Zest and juice of 1 lemon Hot sauce 3 to 4 tablespoons mayonnaise, just enough to bind 1 teaspoon coarse black pepper 3 tablespoons fresh flat-leaf parsley, finely chopped Cut the fat rounded ends off the eggs, scoop the yolks into a bowl, and stand the hardboiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright. Break the egg yolks up a little bit using a fork. Grate the garlic into the egg yolks, then grate about 2 tablespoons of onion juice into the bowl. Add the capers, 1 teaspoon of lemon zest, the juice of the lemon, a few dashes of hot sauce, the mayo, pepper, and half of the parsley. Mash until smooth and check the seasonings. Fill the egg whites, overstuffing them a little. Garnish with the remaining parsley. Makes 1 dozen © 2010 Ray Marks Co. LLC. All rights reserved.

RACHAEL RAY FOODTASTIC PARTY BOX RECIPES DEVILED EGGS WITH GREEN OLIVES 12 large hard-boiled eggs, peeled ½ cup well-drained green olives with pimientos, finely chopped 3 to 4 tablespoons mayonnaise, just enough to bind 2 tablespoons yellow or Dijon mustard 1 teaspoon hot sauce ½ small onion Salt and pepper Sweet paprika, for garnish Cut the fat rounded ends off the eggs, scoop the yolks into a bowl, and stand the hardboiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright. Break the egg yolks up a little bit using a fork. Add the olives, mayo, mustard, and hot sauce. Grate 3 to 4 tablespoons of the onion into the bowl so that you catch all of the onion juice. Add some salt and pepper to the yolks, then mash until smooth and check the seasonings. Fill the eggs, overstuffing them a little. Garnish with a dash of paprika. Makes 1 dozen © 2010 Ray Marks Co. LLC. All rights reserved.

Information

Microsoft Word - RachaelRayFoodtasticPartyBox.docx

7 pages

Report File (DMCA)

Our content is added by our users. We aim to remove reported files within 1 working day. Please use this link to notify us:

Report this file as copyright or inappropriate

1311609


Notice: fwrite(): send of 200 bytes failed with errno=32 Broken pipe in /home/readbag.com/web/sphinxapi.php on line 531