Rachael Ray's Book of 10: More Than 300 Recipes to Cook Every Day
Format: PDF / Kindle (mobi) / ePub
Rachael's top 10 lists of 30-minute meals
For more than a decade, Rachael Ray has wowed you with her flavorful dishes on TV. And she has written one incredible collection after collection of delicious 30-minute meals. Her latest cookbook includes her most-requested recipes from fans like you and her family faves. Rachael Ray's Book of 10 is jam-packed with thirty top 10 lists of recipes in all your favorite categories. Leave it to Rachael to make a book that is easy to use and fun, too!
There's a chapter on Burgers with 10 Figure-Friendly Faves, 10 of John's Faves, and 10 Gut-Busters. She has lists of Date Night/Fake Outs for you and your special someone, Seafood for a Steal, and Potluck Picks. You will find a list of 10 for whatever you are making for dinner—Family Faves, Great Rollovers, Kids' Picks, and many more. There are even 10 variations on Surf 'n' Turf! Looking to show off? Try Spinach-Stuffed Steaks with Sautéed Cremini Mushrooms. How about a veggie sammie? Rachael includes Grilled Eggplant Roll-Ups and Mushroom Veggie Sloppy Sandwiches. What's great for the grill? Baby Lamb Chops with Artichoke and Tarragon Dip or try a Grilled Flank Steak Sandwich with Blue Cheese Vinaigrette–Dressed Arugula and Pears. Rachael has a recipe for you for every simple dinner, family meal, and special occasion. There are endless ideas here for what to put on the table.
coat it lightly. Top the sauce with one third of the ravioli. Top the pasta with half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce, then top it liberally with grated cheese. Repeat these layers, then top your lasagna with the remaining third of the cooked ravioli and the last of the white sauce and grated cheese. Place the lasagna under the hot broiler until the sauce browns and bubbles, 3 minutes. tidbit >> The size of
sugar, lime juice, and a drizzle of sesame oil. Mix to dissolve the sugar, then add the hot sauce. Reserve the dipping sauce. Heat a layer of vegetable oil, about 1½ inches deep, over medium to medium-high heat in a deep-sided skillet. To test the oil, add a 1-inch cube of bread to the hot oil. If it turns deep golden brown in a count of 40, the oil is ready. While the oil is heating, in a bowl combine 2 cups of the pancake mix, 1¼ cups water, and the sesame seeds. Place the remaining plain
melted butter ¼ pound deli-sliced Swiss cheese, finely chopped ¼ pound ham steak or Canadian bacon, finely chopped A splash of milk or half-and-half 3 tablespoons snipped or chopped fresh chives Salt and freshly ground black pepper A few drops of hot sauce 8 large eggs, well beaten Preheat the oven to 375°F. Brush a 12-muffin tin liberally with the butter. Divide the chopped cheese and ham evenly among the muffin cups. Add the milk, chives, salt and pepper, and hot sauce to the eggs
cover with some aluminum foil to keep warm. Thoroughly wipe out the skillet and return to the cooktop over medium-high heat. Season the fish with salt and pepper and then dredge in the flour. Add the remaining 2 tablespoons EVOO to the skillet. Once the oil is hot, shake the excess flour from the fish and add to the skillet. Cook the fish for 4 to 5 minutes on each side, or until firm to the touch and cooked through. Once cooked, transfer the fish to a serving platter and cover with aluminum
>> The cheese is the big flavor in this soup, so look for good-quality Cheddar that has a super-sharp, deep Cheddar flavor. Thai Chicken Noodle Soup Here’s a Thai spin on an old standby comfort food—perfect for a chilly day! 4 SERVINGS 2 tablespoons vegetable oil 1 medium yellow onion, quartered and thinly sliced 3 garlic cloves, finely chopped 2 poblano or Anaheim peppers, seeded and thinly sliced Salt and freshly ground black pepper 1 cup shredded carrots (in pouches on the produce