Comfort Food: Rachael Ray Top 30 30-Minute Meals
By Rachael Ray
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About this ebook
Curl up in front of the fire with the delicious homespun fare of Rachael's comfort food. Treat yourself with these Top 30 meals, a collection of her greatest hits. The perfect way to unwind after a busy day―you deserve it!
Rachael Ray
Rachael Ray is a New York Times bestselling author of more than twenty cookbooks. She is the host of the Food Network’s 30 Minute Meals and Rachael Ray’s Kids Cook-Off, as well as the Cooking Channel’s and the Food Network’s Week in a Day. She is also the star of the syndicated talk show Rachael Ray; founder and editorial director of her own lifestyle magazine, Every Day with Rachael Ray; and founder of the Yum-o! organization.
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Comfort Food - Rachael Ray
30-MINUTE SHEPHERD’S PIE
5-MINUTE BREAD PUDDING
makes 4 servings
30-Minute SHEPHERD’S PIE
2 pounds potatoes, such as russet, peeled and cubed
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 & 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire sauce
1/2 cup frozen peas
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream (vegetable or chicken broth may be substituted)
1 teaspoon sweet paprika
2 tablespoons chopped fresh flat-leaf parsley
In a large pot, boil potatoes in salted water until tender, about 12 minutes.
While potatoes boil, heat a large skillet over medium-high heat. Add oil to hot pan, then beef or lamb. Season with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and there’s a lot of fat, spoon some of it out. Add carrot and onion; cook 5 minutes, stirring frequently. In a second small skillet over medium heat, cook butter and flour together, 2 minutes. Whisk in broth and Worcestershire. Cook to thicken, 1 minute. Add gravy to meat mixture. Stir in peas.
Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk, and cream. Pour the cream mixture into potatoes and mash until potatoes are almost smooth.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes evenly over the meat. Top potatoes with paprika and broil 6 to 8 inches from heat until evenly browned, about 2 to 3 minutes. Sprinkle with chopped parsley and serve.
5-Minute BREAD PUDDING
1 whole loaf cinnamon-raisin bread
1/4 cup (1/2 stick) butter, softened
1 can (14 ounces) regular or reduced-fat sweetened condensed milk
2 jiggers brandy
Whipped cream in canister
Ground or grated nutmeg, for garnish
Heat a griddle pan over medium heat. Cut 4 thick slices cinnamon-raisin bread. Butter both sides with softened butter. Grill until brown and crispy, 2 minutes on each side.
While bread grills, make the sauce: In a small saucepan, heat condensed milk over medium-low heat for 4 minutes. Remove from heat and stir in brandy.
Cut each grilled bread slice into quarters and pile into 4 dessert cups. Top with a few spoonfuls of sauce and a generous swirl of whipped cream. Garnish cream with a sprinkle of nutmeg and serve.
TURKEY & WILD MUSHROOM MEATLOAF PATTIES with PAN GRAVY
HERB SMASHED POTATOES with GOAT CHEESE
SERVE with STEAMED GREEN BEANS
makes 4 servings
HERB SMASHED POTATOES with Goat Cheese
3 large all-purpose potatoes, peeled and cut into chunks
Salt and freshly ground black pepper, to taste
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