Rachael Ray Make Your Own Take-Out Deck: More than 50 M.Y.O.T.O. Recipes

Overview

Rachael Ray, the queen of delish dishes, is here to save dinner with a collection of comfort food recipes in a convenient format. Pick a card from the deck and use it as a shopping list when you go to the store. When you’re ready to cook, prop up the card on the counter and follow the recipe for a quick dinner.

This deck contains everything from Chinese food to cheeseburgers — so you don’t need to order in when you want a fun, fast meal.

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2009-08-25 Cards New Ships Out Tomorrow!

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Overview

Rachael Ray, the queen of delish dishes, is here to save dinner with a collection of comfort food recipes in a convenient format. Pick a card from the deck and use it as a shopping list when you go to the store. When you’re ready to cook, prop up the card on the counter and follow the recipe for a quick dinner.

This deck contains everything from Chinese food to cheeseburgers — so you don’t need to order in when you want a fun, fast meal.

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Product Details

  • ISBN-13: 9780307460356
  • Publisher: Crown Publishing Group
  • Publication date: 8/25/2009
  • Pages: 50
  • Product dimensions: 4.60 (w) x 6.22 (h) x 1.09 (d)

Meet the Author

Rachael Ray
Rachael Ray

RACHAEL RAY is a best-selling author and the host of Food Network’s popular 30-Minute Meals and Tasty Travels as well as her daytime syndicated show, Rachael Ray. She is also the founder of Yum-o!, a charitable foundation dedicated to helping parents and children develop a healthy relationship with food. This is her fourteenth cookbook.

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Read an Excerpt

Ginger-Soy Chicken on Shredded Lettuce
Makes 4 Servings

Here's a low-carb-lover's delight! Have two servings—it's good for you!

   • 3 tablespoons vegetable oil
   • 1 1/4 pounds chicken breast cutlets, cut into thin strips
   • Salt and coarse black pepper
   • 2-inch piece of fresh ginger, peeled and minced
   • 4 large garlic cloves, chopped
   • ½ teaspoon crushed red pepper flakes
   • 6 scallions, cut into 2-inch lengths, then cut lengthwise into thin matchsticks
   • 1/4 cup tamari (aged soy sauce)
   • 3 tablespoons honey
   • 1 head of iceberg lettuce, core removed, shredded

Heat a large nonstick skillet over high heat. Add the vegetable oil. It should smoke up a bit. Add the chicken and season with a little salt and lots of black pepper. Stir-fry for a minute to sear the meat at the edges, then add the ginger, garlic, and red pepper flakes and cook for 2 minutes more. Add the scallions and stir-fry for another minute, then add the tamari and honey to form a sauce and glaze the chicken. Remove the pan from the heat. Cover a platter with shredded lettuce, top with the chicken, and serve.

Variation: Thai Chicken, Pork, or Shrimp with Basil

It's amazing how different the master recipe above tastes with the addition of the peppers and basil. To make it even more different, make one of the swaps below.

Makes 4 Servings

   • Swap 6 1/4-inch-thick pork loin chops, cut into thin strips, or 1 1/2 pounds medium shrimp, peeled, deveined, and tails removed, for the chicken cutlets
   • Add 1 red bell pepper, cored, seeded, and quartered, and 20 thinly sliced fresh basil leaves, torn or shredded

Stir-fry the chicken, pork, or shrimp as directed in the master recipe. Add the bell peppers to the pan when you add the ginger and garlic. Add the basil when you remove the stir-fry from the heat. Toss to wilt and combine. Serve over the shredded lettuce.

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Recipe

TAB 1: Thai
Ginger-Soy Chicken on Shredded Lettuce
Side A
Ginger-Soy Chicken on Shredded Lettuce
Here's a low-carb-lover's delight! Have two servings-it's good for you!
4 servings
Side B
3 tablespoons vegetable oil (3 times around the pan)
11/4 pounds chicken breast cutlets, cut into thin strips
Salt and coarse black pepper
2-inch piece of fresh ginger, peeled and minced
4 large garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
6 scallions, cut into 2-inch lengths, then cut lengthwise into thin matchsticks
1/4 cup tamari (dark aged soy sauce, found on the international aisle) (eyeball the amount)
3 tablespoons honey (3 times around the pan)
1 head of iceberg lettuce, core removed, shredded

Heat a large nonstick skillet over high heat. Add the vegetable oil. It should smoke up a bit. Add the chicken and season with a little salt and lots of black pepper. Stir-fry for a minute to sear the meat at the edges, then add the ginger, garlic, and red pepper flakes and cook for 2 minutes more. Add the scallions and stir-fry for another minute, then add the tamari and honey to form a sauce and glaze the chicken. Remove the pan from the heat. Cover a platter with shredded lettuce, top with the chicken, and serve.

Variation
Thai Chicken, Pork, or Shrimp with Basil:
It's amazing how different the master recipe above tastes with the addition of the peppers and basil. To make it even more different, make one of the swaps below.
4 servings
Swap
6 1/4-inch-thick pork loin chops, cut into thin strips, or 1 1/2 pounds medium shrimp, peeled, deveined, and tails removed, for the chicken cutlets
Add
1 red bellpepper, cored, seeded, quartered, and thinly sliced
20 fresh basil leaves, torn or shredded
Stir-fry the chicken, pork, or shrimp as directed in the master recipe, #113. Add the bell peppers to the pan when you add the ginger and garlic. Add the basil when you remove the stir-fry from the heat. Toss to wilt and combine. Serve over the shredded lettuce.
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Customer Reviews

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Sort by: Showing all of 6 Customer Reviews
  • Posted December 5, 2009

    more from this reviewer

    I Also Recommend:

    ANOTHER GOOD IDEA

    I like the Rachael Ray MYOTO recipe cards because of the ease and practicality of them. Cookbooks are big and cumbersome if you don't have a holder and usually are not laminated so they get stained but the cards can be wiped off and you can hold them in your hand while you're cooking. And in these economic times it is very prudent to try to duplicate those take-out/take-away favorites for money and calorie saving purposes. I haven't tried any of the recipes yet but I definitely will. Even some of Indian recipes (a cuisine I've never cooked) seem easy and quick. Another good item from Rachael Ray.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted January 30, 2010

    Very easy and practical

    I have most of Rachael's cook books so I thought I would try this deck. While most of her recipes are good in it I was expecting more recipes from each category. It was not enough and some of the recipes I didn't care for. It's okay but I hope she comes out with another deck with more recipes.

    Was this review helpful? Yes  No   Report this review
  • Posted January 16, 2010

    Christmas Gift From My Daughter to Mom

    Wife loves it. Need I say more? :-)

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 12, 2009

    No text was provided for this review.

  • Anonymous

    Posted January 9, 2010

    No text was provided for this review.

  • Anonymous

    Posted October 20, 2010

    No text was provided for this review.

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