HomeGroupsTalkZeitgeist
Hide this

Results from Google Books

Click on a thumbnail to go to Google Books.

Rachael Ray's Book of 10: More Than 300…
Loading...

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

by Rachael Ray

MembersReviewsPopularityAverage ratingConversations
49None238,224 (3.92)None
None

None.

Loading...

Sign up for LibraryThing to find out whether you'll like this book.

No current Talk conversations about this book.

No reviews
no reviews | add a review
You must log in to edit Common Knowledge data.
For more help see the Common Knowledge help page.
Series (with order)
Canonical title
Original title
Alternative titles
Original publication date
People/Characters
Important places
Important events
Related movies
Awards and honors
Epigraph
Dedication
First words
Quotations
Last words
Disambiguation notice
Publisher's editors
Blurbers
Publisher series
Original language

References to this work on external resources.

Wikipedia in English

None

Book description
Haiku summary

Amazon.com Amazon.com Review (ISBN 0307383202, Paperback)

From Rachael Ray's Book of 10: 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.--Rachael Ray

Ingredients

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

(Makes four servings)

Directions

Preheat the oven to 375 degrees 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.

(retrieved from Amazon Mon, 30 Sep 2013 13:52:36 -0400)

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.… (more)

Quick Links

Swap Ebooks Audio
65 wanted1 pay

Popular covers

Rating

Average: (3.92)
0.5
1
1.5
2
2.5
3 1
3.5
4 4
4.5 1
5

Is this you?

Become a LibraryThing Author.

 

Help/FAQs | About | Privacy/Terms | Blog | Contact | LibraryThing.com | APIs | WikiThing | Common Knowledge | Legacy Libraries | Early Reviewers | 92,731,393 books! | Top bar: Always visible