Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
  • Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
  • Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
  • Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
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Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)

3.5 86
by Rachael Ray
     
 

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Even your favorite dinner can lose its appeal when it’s in constant rotation, so mix it up! With her largest collection of recipes yet, Food Network’s indefatigable cook Rachael Ray guarantees you’ll be able to put something fresh and exciting on your dinner table every night for a full year... without a single repeat!

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Overview

Even your favorite dinner can lose its appeal when it’s in constant rotation, so mix it up! With her largest collection of recipes yet, Food Network’s indefatigable cook Rachael Ray guarantees you’ll be able to put something fresh and exciting on your dinner table every night for a full year... without a single repeat!

Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you’re all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish.

As a best-selling cookbook author and host of three top-rated Food Network shows, Rachael Ray believes that both cooking and eating should be fun. Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you’ll never have an excuse for being in a cooking rut again.

How about a brand-new 30-minute dinner every night for an entire year?

Tired of making the same old same old, week after week after week?

With Rachael’s most varied and comprehensive collection of 30-minute recipes ever, you’ll have everyone at your table saying “Yummo!” all year long.

It’s amazing what a half hour can do for your tastebuds … 365 days a year!

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Editorial Reviews

You don't want to win worldwide recognition as a great chef; you just want to make flavorful meals every night. Food Network star Rachael Ray knows that home cooks want to beat the boredom of predictable dinners, but who has the time to be innovative? You do. In this instant kitchen classic, Ray uses her 30-minute magic to create an entire year of delicious meals without one repeat. With easy-to-understand instructions, she explains how simple variations in ingredients or preparation methods can vastly extend your repertoire as a cook.
Publishers Weekly
Food Network darling Ray wants home cooks to become more "instinctual," and this assortment of quick meals is expansive enough to encourage even novices to wing it. The author hopes readers cook their way through the entire book; to that end, she organizes the recipes not by course or main ingredient (though there are indexes), but by number. The organization takes some getting used to. Helpful but occasionally jarring "tidbits" pop up everywhere, and many "recipes" make more than one dish, so cooking just one requires a fair amount of reading. For example, number 16 encompasses "Oregon-Style Pork Chops with Pinot Noir and Cranberries; Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts, and Blue Cheese; [and] Charred Whole-Grain Bread with Butter and Chives." Readers making just the hash must read around the instructions for the other two dishes. Still, the recipes are great. They vary in technique and ethnicity, and many give instructions on expanding the dish (after making Spicy Shrimp and Penne with Puttanesca Sauce, for example, "now try" omitting the olives and capers, swapping linguine for the penne, reducing the number of shrimp, and adding lump crab meat and mussels to make Frutti di Mare and Linguine). As Ray would say, "Yummo." (Nov.) Copyright 2005 Reed Business Information.
Library Journal
This is the tenth cookbook from Food Network star Ray, and it will no doubt be a best seller as well. Of her several TV series, 30-Minute Meals is the most popular, and here she offers 365 new recipes for quick meals. The recipes are organized in no particular order, but lists in the beginning of the book group them into categories like "On the Light Side" and "Fancy Fare." Some are based on her original "30-minute" format-master recipes followed by several variations-but most are standalone. Expect lots of demand. Copyright 2005 Reed Business Information.

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Product Details

ISBN-13:
9781400082544
Publisher:
Potter/Ten Speed/Harmony
Publication date:
11/01/2005
Pages:
352
Sales rank:
96,723
Product dimensions:
7.40(w) x 9.00(h) x 1.10(d)

Read an Excerpt

Balsamic-Glazed Pork Chops with Arugula-Basil Rice Pilaf
Serves 4

• 3 tablespoons cold unsalted butter
• 1 6-ounce box rice pilaf mix, such as Near East brand
• 3 tablespoons extra-virgin olive oil (EVOO)
• 4 1-inch-thick center-cut pork loin chops
• Salt and freshly ground black pepper
• 1 small onion, chopped
• 1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped
• 1 sprig of fresh rosemary, chopped
• 3 garlic cloves, chopped
• 1⁄4 cup balsamic vinegar (eyeball it)
• 2 tablespoons honey
• 1 cup chicken stock or broth
• 2 cups trimmed and chopped arugula (from 1 bunch)

15 to 20 fresh basil leaves, shredded or torn

In a medium pot over high heat, combine 1 tablespoon of the butter and 1 and 3⁄4 cups water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered.

While the rice is cooking, heat a large skillet over medium-high heat for the chops. Add 2 tablespoons of the EVOO (twice around the pan). Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.

Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the onions, thyme, rosemary, and garlic, then sauté for 4 to 5 minutes. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half.

While the glaze is reducing, finish the rice pilaf. Add the arugula and basil to the cooked rice, stirring with a fork to fluff the rice and combine the greens at the same time.

Once the balsamic glaze has reduced by half, turn off the heat and add the remaining 2 tablespoons of cold butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the balsamic glaze. Serve the glazed chops alongside the arugula-basil rice pilaf.

TIDBIT
The chicken with tomato, basil, and smoked mozzarella can be served cold as well, making this dish perfect for lunch or dinner buffet entertaining.

NOW TRY... Balsamic-Glazed Chicken with Smoked Mozzarella and Garlic Rice Pilaf
Seves 4

Swap
• 4 6-ounce chicken breast halves for the pork chops

Add
• 2 minced garlic cloves
• 2 vine-ripe tomatoes, sliced
• 8 thin slices fresh smoked mozzarella, cut from a 1-pound ball
• Extra EVOO, for drizzling

Omit
• Arugula

Do not chop or tear all the basil. Keep 8 leaves whole, then shred or tear the rest.

Prepare just as for the first recipe, but when you start the rice, melt the butter in the saucepan and sauté the minced garlic for a minute or so, before adding the water. Finish as before.

Prepare the chicken exactly as you would the pork, giving an extra minute on each side. After you’ve glazed the chicken breasts top with alternating layers of tomato, whole basil, and smoked mozzarella, using 2 slices of each per breast. Drizzle EVOO over the tomato, basil, and cheese and season with salt and pepper.

or TRY... Balsamic-Glazed Swordfish with Capers and Grape Tomato—Arugula Rice
Serves 4

Swap
• 4 1-inch-thick swordfish steaks for the pork chops

Add
• 2 minced garlic cloves
• 1⁄2 pint grape tomatoes, red or yellow, halved
• 3 tablespoons capers, drained and coarsely chopped
• 2 to 3 tablespoons chopped fresh flat-leaf parsley (a handful)

Prepare just as for the first recipe, but when you begin the rice, melt the butter in the saucepan, sauté the garlic for 1 minute before adding the water. Cook as directed. Add the grape tomatoes to the rice when tossing the rice with the arugula and basil.

Cook the swordfish as you would the chops but cook for 1 minute less on each side. When you remove the sauce from the heat and add the butter, add the capers and parsley, too.

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Meet the Author

Rachael Ray appears daily on the Food Network as host of 30-Minute Meals, $40 a Day, and Inside Dish. She is the author of nine best-selling cookbooks, most recently 30–Minute Get Real Meals. Rachael lives in the Adirondacks.

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Rachael Ray 365 3.6 out of 5 based on 0 ratings. 86 reviews.
Snewt More than 1 year ago
This is not a gourmet cookbook. However, it is a great tool for meal planning and breaking yourself of a rut with the midweek cooking. I like that she has lots of variations of several of the recipes. And yes, there is a lot of text in the book but Rachel really comes through in the writing. Another complaint about the book that I've seen is that the recipes contain lot of chopping. This is true but once your ingredients are prepped the meals themselves are very quick to prepare.
MNflutist More than 1 year ago
I love Rachel Ray, and I love this cookbook. Her meals are always so practical, and this book is no exception. If you love good food, made quickly, and are looking for fresh ideas, this is your book.
Guest More than 1 year ago
This is one of the best cookbooks that I've ever owned. It includes a variety of foods (beef, pork, poultry, fish, seafood, and vegetarian), so it could work for everyone. Most of the ingredients (99%) are easy to find in small towns (though I can't seem to conjure up arugula or andouille sausage). I've been cooking dinners out of this book for about a month now, and have liked all but one (too spicy). It's realistic, it uses good food, and it doesn't take all night to cook them. Way to go Rachel!
Guest More than 1 year ago
I have seen a number of Rachel's shows, liked the recipes, and decided to buy this book. Let me tell you--the recipes are awesome!! I love the Balsamic Glazed Chicken, in particular. Yes, the recipes may take a little longer than a half hour when you first prepare them, but once you have cooked your favorite recipies 1-2 times, cooking them again is a snap. One thing I didn't like about this cookbook is the 'spin off' recipies, with the 'take out', 'swap', & 'add'. It made things too confusing when you're trying to make the recipe. I ended up writing out the whole 'spin off' recipe to ensure I didn't miss anything.
Guest More than 1 year ago
Finally, Rachael has put out an awesome cookbook. I practically have dog-earred half of the book with recipes I want to try! This is a book primarily of main dish entrees. Yes there are dozens of master recipes with variations, but to me, the variations did feel to me that they would taste completely different. If you love to cook but are in a dinner rut, this is the book you need to spark the idea for tons and tons of dinners. The other reason I adore this book is because all recipes are scaled for 4 servings. This is perfect for my husband and I because we won't be stuck with tons of leftovers. Way to go Rachael! With regard to the lack of pictures, other classic cookbooks like the Joy of Cooking contain no pictures what so ever. This cookbook doesn't need pictures. The recipes are not overly complicated so I don't need a picture of the final plated dish to figure out what I'm doing.
Guest More than 1 year ago
This is an excellent cookbook!! I am always hesitant to buy new cookbooks without a recommendation, but I'm so glad I did. Rachael Ray also gives good hints for making these meals well and quickly. I have made many recipes from this book and I have yet to find one that didn't turn out well. They are delicious and healthy!
PBWriter36 More than 1 year ago
Just as with her show(s), she can make quick meals out of the most complex dishes but what is missing in her cookbook is detail and pictures. Otherwise it is simple and nice to keep around when you want to try something new and easy. Perfect for the novice (those who don't need pictures).
Guest More than 1 year ago
Great meals and easy recipies! So far I've enjoyed everyone I've tried. 350 to go!
Guest More than 1 year ago
Love the fact her recipes have 'real' ingredients in them.....Love the book and love her show!!
deltasol More than 1 year ago
These recipes are great and full of flavor, though not typically a friend to your waistline. I have found after preparing around 40 of these recipes that 30 minutes is the actual cooking time. It doesn't include prep, and sometimes there is a lot of it. Including prep, I find I spend 45 minutes to an hour. Anything that includes "supermashers" (mashed potatoes) will take 90 minutes. I highly recommend the thai basil chicken and steak and pepper hash with supermashers.
Tempitalian More than 1 year ago
I have purchased many soft cover books and have not had any problems. This book fell apart after one week of browsing through it. It is a great book but is now in shambles.
Guest More than 1 year ago
I love Rachel Ray's 30-minute cookbooks and her 30-minute show. The recipes I've tried are easy to make and taste delicious.
Guest More than 1 year ago
While still a fan of Ms. Ray I found this book very difficult to navigate. The index is practically useless, try looking up carrots and you'll see what I mean. Try to find a side dish in the index as well and you'll see what I mean. If I am in the mood for spinach, I want to look in the index for a spinach recipe, which is not the case with this disappointing book.
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