Giuseppes Cheesy Tots Rachael Ray Recipes

MESSY GIUSEPPES

Steps:

• Preheat the broiler to high
• For the meat sauce, heat a deep skillet or a heavy-bottomed pot over medium-high heat with 2 tablespoons of EVOO, twice around the pan
• Add the ground beef and cook until lightly browned, breaking up the meat with the back of a wooden spoon
• Add green pepper, onion, 3/4 of the garlic, mushrooms, allspice, red pepper flakes and a little salt and pepper to the beef and cook for about 5-8 minutes
• Add the wine and cook another minute then add the beef stock, Worcestershie and tomatoes
• Bring the mixture up to a bubble, reduce the heat to medium-low and gently simmer for 10 minutes
• Finish it by stirring in a handful of chopped parsley
• While the meat is simmering, combine the remaining garlic with the soft butter, basil, parmesan cheese and a little salt and pepper in a mixing bowl
• Split the rolls in half lengthwise without cutting all the way through and separating the halves
• Press open the rolls by flattening them out a little bit
• Slather the insides with the butter and place 2 slices of the mozzarella on each roll
• Toast until golden brown under the broiler, about 2-3 minutes
• Top one side of the cheesy garlic rolls with a heap of meat and get prepared to get sloppy with Messy Giuseppe!

RACHAEL RAY'S CHEESY SCALLOPED POTATOES

Steps:

• Place a rack in the top half of the oven and preheat to 375°. In a large saucepan, combine 2 cups water with the milk, garlic and 1/2 teaspoon salt. Add the potatoes and bring to a boil over medium-high heat, stirring occasionally to prevent the potatoes from sticking to the bottom of the pan. Reduce the heat to medium and simmer until the potatoes are tender but still slightly firm, about 8 minutes.
• Remove the saucepan from the heat and, using a slotted spoon, transfer half the potatoes to a buttered 9-by-13-inch baking dish; arrange the potatoes in an even layer. Sprinkle with half the cheese and the cayenne; season with salt and pepper to taste. Repeat with the remaining potatoes and sprinkle with the remaining cheese. Pour the heavy cream evenly over the top. Bake the scalloped potatoes until golden and crisp on top, 40 to 45 minutes. Let stand for 5 minutes before serving.

GREEN EGGS AND HAM WITH ITAL-TOTS AND GARLIC-CHEESY TOAST

Steps:

• Preheat oven to 425 degrees F.
• Open tots and pour 4 portions onto a nonstick cookie sheet. Sprinkle the tots with salt and dried seasonings and toss them around a bit to get the herbs to stick to the tots ¿ as the frost starts to melt the flavorings will set into place. Bake the tots until crisp, about 12 minutes.
• Combine ingredients for green sauce in food processor and process until sauce forms; you are making a pesto sauce for the eggs. Set pesto aside and reserve.
• Heat a nonstick skillet over medium-high heat. Add extra-virgin olive oil and butter to pan, then add the chopped ham and cook to lightly brown at edges, 3 minutes or so.
• Remove the tots from the oven and switch the broiler on to toast your bread.
• Beat eggs and splash of half-and-half or milk with salt and pepper. Add eggs to the ham in the skillet and scramble them up with the ham to desired doneness and remove from heat.
• Toast bread under hot broiler, 30 seconds on each side. Rub with cracked garlic then spread with butter and top with a sprinkle of Parmesan, the diced mozzarella and ground black pepper.
• In a microwave-safe bowl, heat the tomato sauce, oregano, crushed red pepper, and the garlic clove from the toast. Cover with plastic wrap and heat for 2 minutes. Serve as dipping sauce for the tots.
• Stir the pesto into the ham and eggs, making them "green", and serve with garlic-cheese toast on the side.

MESSY GIUSEPPE

Steps:

• Preheat broiler to high.
• Make the meat sauce: heat a large skillet over med-high heat; add in olive oil, red pepper flakes, and ground beef, and break up the meat.
• Add in bell pepper, onion, ¾ of the garlic, nutmeg, and a little salt and pepper to the beef.
• Cook together, using the back of a wooden spoon to break up the meat into tiny bits as it browns.
• Add in the mushrooms; cook 5 minutes.
• Add in the wine; cook 1 minute, then add the beef stock and tomatoes.
• Bring mixture to a bubble; decrease heat to medium low, and simmer gently for 10 minutes.
• Finish by stirring in the chopped parsley.
• While the meat is simmering, combine the remaining garlic with the softened butter, chopped basil, and a little salt/pepper.
• Split the rolls in half lengthwise without separating the halves.
• Press open the rolls, flattening them out a little bit.
• Slather the insides with the garlic butter and toast until golden brown under the broiler.
• Top one side of the toasted rolls with a heap of meat, sprinkle each pile of meat sauce with grated cheese, then top that with 2 slices of mozzarella.
• Transfer them to the broiler to melt the cheese.
• Remove from the broiler and prepare to get sloppy.