| Product Summary | | Format: Paperback | | ISBN: 9780307383204 | | Publisher: POTTE | | Publish Date: 11/3/2009 | | Buy.com Sku: 211282231 | | Item#: | | Buy.com Sales Rank: 68426 | | Dimensions (in Inches) 9H x 7.5L x 1.5T |
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| | | Ray shares a trove of all-new ideas and recipes for delicious meals that can be stretched from one meal to the next. From twists on comforting crowd pleasers to healthy versions of the hearty foods people crave, this resource is packed with flavorful dishes.
Annotation:
Rachael Ray builds this collection of recipes around the concept of Top Ten lists: Ten Comfort Foods, Ten Kids' Favorites, Ten $10 Dinners, and 27 more. What all these tens add up to is a varied, robust, and inspiring selection of foods for any occasion. The forward is by her appreciative husband, John Cusimano--who also gets his own mouth-watering Top Ten list of John's Faves.
| Author Bio| Rachael Ray | | Raised in upstate New York, cooking and lifestyle mogul Rachael Ray cut her teeth at gourmet food-related jobs in New York City before giving a series of Albany-based cooking classes that shot her to fame when she was discovered by a local news outfit. Best known for her "30-Minute Meals" series, she also hosts numerous television shows, including a travel show, and has a magazine. Ray has weathered much criticism about her cooking skills, but she doesn't consider herself a chef, and feels that she lucked into stardom. |
| | Read A Chapter | 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 Click to read more... 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 Topping3⁄4 cup sliced almonds, lightly crushed 1⁄3 cup quick-cooking oats2 teaspoons sugarHefty pinch of ground cinnamonPinch of freshly grated nutmeg2 tablespoons butter, softened, plus more for greasing ramekins
Filling1 10-ounce bag frozen raspberries, thawed 1 10-ounce bag frozen blueberries, thawed 1 tablespoon sugar1 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. Continues...
Excerpted from Rachael Ray''s Book of 10 by Rachael Ray Copyright © 2009 by Rachael Ray. Excerpted by permission.
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