Rachael Ray's Book of 10: More Than 300 Recipes to Cook Every Day

( 22 )

Overview

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 ...

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Rachael Ray's Book of 10: More Than 300 Recipes to Cook Every Day

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Overview

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.

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Product Details

  • ISBN-13: 9780307383204
  • Publisher: Crown Publishing Group
  • Publication date: 11/3/2009
  • Pages: 384
  • Sales rank: 775,142
  • Product dimensions: 9.06 (w) x 7.40 (h) x 1.03 (d)

Meet the Author

RACHAEL RAY is a best-selling cookbook author and the host of Food Network's popular 30-Minute Meals, Tasty Travels, and Rachael's Vacation as well as her syndicated show, Rachael Ray. She is also the founder of Yum-o!, a charitable organization dedicated to helping parents and children develop a healthy relationship with food, and Rachael's Rescue, which funds programs that help animals in need. This is her sixteenth cookbook.

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Read an Excerpt

Very Berry Crumble
 
I like to use frozen berries for this crumble. Not only can I have it any time of year, but the juices left in the bag after thawing provide sweetness (without adding a lot of sugar) and sauce for the crumble.
 
4 Servings

Crumble Topping
3⁄4 cup sliced almonds, lightly crushed
1 ⁄3 cup quick-cooking oats
2 teaspoons sugar
Hefty pinch of ground cinnamon
Pinch of freshly grated nutmeg
2 tablespoons butter, softened, plus more for greasing ramekins

Filling
1 10-ounce bag frozen raspberries, thawed
1 10-ounce bag frozen blueberries, thawed
1 tablespoon sugar
1 tablespoon cornstarch
 
Preheat the oven to 375°F.
 
Grease four 6-ounce ramekins and transfer them to a foil-lined baking sheet and set aside.
 
To make the topping, in a bowl combine the almonds, oats, sugar, and spices. Add the butter, and, with your fingers or a fork, rub the butter into the dry ingredients until large, coarse crumbs form. Set aside while you make the filling.
 
To make the filling, put the berries into a strainer set over a bowl to catch the juices. Add the sugar and cornstarch to the juices and whisk until smooth and the starch dissolves. Gently fold the berries back into their juices, and divide the mixture among the greased ramekins. Top each filled dish with one fourth of the crumble topping and place on the baking sheet. Bake until bubbling hot and the topping is golden, about 20 minutes. Allow the crumbles to cool for at least 10 minutes before serving.

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Recipe

Very Berry Crumble

I like to use frozen berries for this crumble. Not only can I have it any time of year, but the juices left in the bag after thawing provide sweetness (without adding a lot of sugar) and sauce for the crumble.

4 Servings

Crumble Topping
3/4 cup sliced almonds, lightly crushed
1/3 cup quick-cooking oats
2 teaspoons sugar
Hefty pinch of ground cinnamon
Pinch of freshly grated nutmeg
2 tablespoons butter, softened, plus more for greasing ramekins
Filling
1 10-ounce bag frozen raspberries, thawed
1 10-ounce bag frozen blueberries, thawed
1 tablespoon sugar
1 tablespoon cornstarch

Preheat the oven to 375°F.

Grease four 6-ounce ramekins and transfer them to a foil-lined baking sheet and set aside.

To make the topping, in a bowl combine the almonds, oats, sugar, and spices. Add the butter, and, with your fingers or a fork, rub the butter into the dry ingredients until large, coarse crumbs form. Set aside while you make the filling.

To make the filling, put the berries into a strainer set over a bowl to catch the juices. Add the sugar and cornstarch to the juices and whisk until smooth and the starch dissolves. Gently fold the berries back into their juices, and divide the mixture among the greased ramekins. Top each filled dish with one fourth of the crumble topping and place on the baking sheet. Bake until bubbling hot and the topping is golden, about 20 minutes. Allow the crumbles to cool for at least 10 minutes before serving.
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Customer Reviews

Average Rating 3.5
( 22 )
Rating Distribution

5 Star

(6)

4 Star

(4)

3 Star

(8)

2 Star

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See All Sort by: Showing 1 – 20 of 22 Customer Reviews
  • Posted November 18, 2009

    more from this reviewer

    Another great Cook Book from Rachael Ray!!

    Rachael has given us her Top 10 recipes in many different groups. It's a wonderful concept and as always wonderful recipes to try.

    6 out of 9 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted January 2, 2010

    more from this reviewer

    Delish

    I love this book and use it on a regular basis. The recipes are easy and yummy! I would recommend it to all who like to cook and eat.=-)

    4 out of 5 people found this review helpful.

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

    Posted February 6, 2010

    OK

    Not as many recipes for my taste as I thought it would provide. A little more hot spice than my liking, but very creative.

    2 out of 3 people found this review helpful.

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

    A well planned cookbook and great recipes.

    I bought this cookbook at Rachael Ray's Book Signing in New York City. It was such a pleasure meeting her. I have enjoyed reading Rachael's favorite recipes. Her love of cooking and talent of sharing her ideas and recipes are so well done in her public speaking and printed books. I look forward to making several of these recipes.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted December 10, 2013

    I Also Recommend:

    GREAT COOKBOOK

    Love all of Rachael Ray's cookbook. This one she breaks down into different cateogries and gives us her Top 10 recipes for that category. Great details, tips and pictures. Good for beginners and for those of us who cook all the time. She gives us great ideas instead of making the same old thing everyday, and the receipes are so good and so easy to do.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
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