Rachel Ray Recipes – Fan Page!

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Book Description 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. From Rachael Ray Make Your Own Take-Out: Ginger-Soy Chicken on Shredded Lettuce Here’s a low-carb-lover’s delight! Have two servings–it’s good for you! Ingredients 3 tablespoons vegetable oil (3 times around the pan) 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 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 (Four servings) Directions 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. (Four 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, quartered, and thinly sliced Add 20 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….

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Rachael guarantees, Yes, your kids will eat it! These Top 30 kid-friendly meals, a collection of her greatest hits, will have the whole family asking for seconds. Break the weeknight routine with hassle-free cooking and delicious results.

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This collection of greatest hits featuring popular comfort foods includes a buttery Chicken Fricassee, zesty Pepper Steak, and Stovetop Macaroni and Cheese.

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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!

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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JUNE/JULY 2008 ISSUE OF EVERDAY WITH RACHAEL RAY. THIS IS THE SUMMER COOKOUT DOUBLE ISSUE. ARTICLES INCLUDE YOUR ULTIMATE GRILLING GUIDE, 198 TIPS & RECIPES, BREAKFAST WITH KATE WALSH, TASTY SANDWHICHES, AND MORE.

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