Caesar Stuffed Eggs Rachael Ray Recipes
HAM AND PEAS CASSEROLE- RACHAEL RAY
This is from the Everyday with RR magazine. Haven't made it, but it looks tasty. I adjusted some of the ingredients because they were confusing. Go here for the original recipe. http://www.rachaelraymag.com/recipes/beef-pork-lamb-recipes/ham-and-peas-casserole/article.html
Provided by Pamplemoussee
Categories One Dish Meal
Time 1h10m
Yield 1 casserole
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°.
- Lightly butter a 9-inch casserole dish.
- In a bowl, toss the ham, cornbread, peas and thyme; transfer to the baking dish.
- In the same bowl, beat together the milk, eggs and yolk and 1/8 teaspoon salt. Pour into the baking dish.
- Let stand for 15 minutes.
- Bake until the custard is just set in the center, 40 to 45 minutes.
- Let stand for 10 minutes before serving. Serve with a green salad.
Nutrition Facts : Calories 1270.7, Fat 82.3, SaturatedFat 31.6, Cholesterol 1030.9, Sodium 3397.6, Carbohydrate 47.9, Fiber 6.2, Sugar 34.7, Protein 81.5
CAESAR-STUFFED EGGS (RACHAEL RAY)
Simply a great alternative to the age old stuffed egg. This was a RR recipe, but I customized it to my own liking and made it a bit simpler.
Provided by Wing-Man
Categories Very Low Carbs
Time 40m
Yield 12 pieces, 6 serving(s)
Number Of Ingredients 10
Steps:
- Place eggs in a large stockpot and fill halfway with water. Set burner on high and cover pot. When water comes to a boil turn off the heat, cover and let sit for 10 minutes.
- Run cold water in pot until eggs can be handled by hand. Remove shells and discard.
- Slice eggs in half and remove yolks.
- Place yolks and remaining ingredients into mixing bowl and mix thoroughly.
- Scoop mixture into egg halves.
- Enjoy!
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