WELCOME TO BOOKIN' WITH BINGO'S
"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
"BRUNCH WITH BINGO DAY"
FOOD BOOK CHOICE IS.....
GIVEAWAY ENDED
EXPRESS LANE MEALS
BY RACHAEL RAY
Rachael's secret weapon is keeping plenty of versatile, flavorful ingredients in the cupboard, fridge, and freezer. She'll show you how to combine these staples with just a few fresh items--never more then 10--to create delicious meals for every night of the week. In Express Lane Meals, Rachael shares her personal list of must-have items--from a bottle of EVOO (extra-virgin olive oil) to chicken stock in a resealable box to a good hunk of Parmigiano-Reggiano cheese. As long as you've stocked up on Rachael's On Hand list, you'll never need to do a big shop to make any of the all-new recipes in this book!
Rachael knows that even on your busiest days you don't want to eat boring meals or resort to fast food. From Mediterranean to Mexican, bistro to burgers, she mixes and matches everyone's favorite cuisines to create meals that are loaded with flavor and super-easy to make. She divides the recipes into three categories: Meals for the Exhausted, Meals for the Not Too Tired, and Bring It on! (But Be Gentle!). No matter which you choose you'll learn handy tricks and shortcuts to get the most impressive-looking meals on the table in 30 minutes or less.
While the chorizo is cooking, prepare a pie plate by lining it with the roasted peppers -- if they're not already broken open, run a knife down the side of them to open up the pocket, just like you're butterflying a chicken breast. Slightly overlap the edges of the peppers so you don't see the bottom or sides of the pan. Put your pie plate onto a baking sheet so it's easier to move later on. 
In a medium-size mixing bowl, whisk together the eggs, milk, hot sauce, some salt and freshly ground black pepper. Toss the parsley into the egg mixture at the last minute, give it a quick stir, then pour the mixture slowly into the pie plate (it may take a second for the liquid to settle into all the nooks and crannies of everything already in the pie plate, so wait for it to settle before adding the rest of your egg mixture). Sprinkle the cheese evenly over the top.GIVEAWAY
+1 ENTRY: COMMENT ON WHAT YOU LIKE ABOUT RACHAEL RAY'S EXPRESS LANE MEALS AND WHY YOU WOULD WANT TO WIN THIS COOKBOOK
+1 MORE ENTRY: BLOG OR TWEET ABOUT THIS GIVEAWAY AND COME BACK AND LEAVE A LINK THAT I CAN FOLLOW
GIVEAWAY ENDS AT
6 PM, EST, JANUARY 12!
"BRUNCH WITH BINGO DAY"
FOOD BOOK CHOICE IS.....
EXPRESS LANE MEALS
BY RACHAEL RAY
ABOUT THE COOKBOOK:
Who wants to wait in line at the grocery store? Not Rachael Ray! The queen of the 30-Minute Meal prefers a quick trip through the Express Lane. But how can you get a wholesome, delicious dinner on the table with just 10 items or less? Rachael knows the way!
Rachael's secret weapon is keeping plenty of versatile, flavorful ingredients in the cupboard, fridge, and freezer. She'll show you how to combine these staples with just a few fresh items--never more then 10--to create delicious meals for every night of the week. In Express Lane Meals, Rachael shares her personal list of must-have items--from a bottle of EVOO (extra-virgin olive oil) to chicken stock in a resealable box to a good hunk of Parmigiano-Reggiano cheese. As long as you've stocked up on Rachael's On Hand list, you'll never need to do a big shop to make any of the all-new recipes in this book!
Rachael knows that even on your busiest days you don't want to eat boring meals or resort to fast food. From Mediterranean to Mexican, bistro to burgers, she mixes and matches everyone's favorite cuisines to create meals that are loaded with flavor and super-easy to make. She divides the recipes into three categories: Meals for the Exhausted, Meals for the Not Too Tired, and Bring It on! (But Be Gentle!). No matter which you choose you'll learn handy tricks and shortcuts to get the most impressive-looking meals on the table in 30 minutes or less.
ABOUT THE AUTHOR:
According to Rachael Ray, she grew up in food. “My first vivid memory is watching my mom in a restaurant kitchen. She was flipping something with a spatula. I tried to copy her and ended up grilling my right thumb! I was three or four,” says Rachael, who insists that cooking is a way of life she was simply born into. “Everyone on both sides of my family cooks.”
Rachael has parlayed that birthright into a wildly successful career as a syndicated television star, an iconic Food Network television personality, bestselling cookbook author, Founder and Editorial Director of her own lifestyle magazine and Founder of the Yum-o! organization.
Rachael’s hugely successful syndicated daytime program, Rachael Ray, launched in the fall of 2006. Showcasing Rachael’s warmth, energy and boundless curiosity, the show — produced by CBS Television Distribution in association with Harpo Productions, Scripps Networks and Watch Entertainment — invites viewers to experience life the Rachael Ray way. Credited with getting America back in the kitchen with her easy approach to cooking, Rachael takes the same philosophy — finding simple solutions to everyday problems—beyond the kitchen and into all aspects of the show.
Growing up in a family steeped in culinary tradition, Rachael was exposed to a wide array of cooking techniques, learning lessons from her maternal grandfather who was raised in the traditions of Louisiana. The Ray family owned several restaurants on Cape Cod, Mass., before relocating to upstate New York, where her mother worked as the food supervisor for a restaurant chain. “I was surrounded by all different styles of cooking and worked in the food service industry in just about every capacity you can imagine,” Rachael says.
By her early twenties, Rachael developed a hankering for city life and moved to New York where she landed at Macy’s, working first at the candy counter and then as manager of the Fresh Foods Department. She credits her two years there for giving her an education in gourmet foods. After Macy's, Rachael helped open Agata & Valentina, the prestigious New York gourmet marketplace, where she became the store manager and buyer.
Despite the exciting lifestyle in the foodie circles of New York City, Rachael decided to move back to upstate New York and start managing pubs and restaurants at the famed Sagamore Resort on Lake George. From there, she was recruited by Cowan & Lobel, a large gourmet market in Albany, to be their food buyer and eventually their “chef.”
As a way to increase grocery sales during the holidays, Rachael created a series of cooking classes, including a course promising to teach “30-Minute Mediterranean Meals,” which exploded in popularity. The CBS station in Albany-Schenectady, WRGB- TV, discovered Rachael and signed her on to do a weekly “30-Minute Meals” segment for the evening news. Nominated for two regional Emmys® in its first year, the segment was a major success; a companion cookbook sold 10,000 copies locally during the holidays. With that, a franchise was born! ...and with that, and to read more about this amazing woman, go to her "Rachael Ray Show" Website HERE!
SAMPLE RECIPE:
Spanish Frittata
"You can make this great meal in either a pie plate or a cake plate, whatever you've got lying around. If you want to entertain with this dish, line your pan with some heavy duty aluminum foil that hangs over all the edges, that way you can just lift it out when it's done baking and serve it on a nice cake stand or serving plate – so fancy!"... from Rachael Ray's Website
Ingredients:
- 1 tablespoon EVOO - Extra Virgin Olive Oil
- 1/2 pound pre-cooked chorizo, casing removed and meat chopped
- 1 jar whole roasted red peppers, drained
- 1 medium to large onion, chopped
- 2 cups frozen diced hash brown potatoes, defrosted
- 4 eggs
- 1/2 cup milk
- A few dashes hot sauce (add more if you like it spicy!)
- Salt and freshly ground black pepper
- 1/4 cup (about a small handful) parsley, chopped
- 1 cup Manchego cheese, shredded
Yields: 4 servings
Preparation:
Place a medium-size skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Sauté the chorizo in the hot pan until it's crispy, 5-6 minutes.
While the chorizo is cooking, prepare a pie plate by lining it with the roasted peppers -- if they're not already broken open, run a knife down the side of them to open up the pocket, just like you're butterflying a chicken breast. Slightly overlap the edges of the peppers so you don't see the bottom or sides of the pan. Put your pie plate onto a baking sheet so it's easier to move later on. When the chorizo is crispy, transfer it to the pepper-lined pie plate, spreading it out to evenly cover the bottom. Sprinkle the chopped onion and potatoes over the chorizo, spreading everything out evenly.
In a medium-size mixing bowl, whisk together the eggs, milk, hot sauce, some salt and freshly ground black pepper. Toss the parsley into the egg mixture at the last minute, give it a quick stir, then pour the mixture slowly into the pie plate (it may take a second for the liquid to settle into all the nooks and crannies of everything already in the pie plate, so wait for it to settle before adding the rest of your egg mixture). Sprinkle the cheese evenly over the top.Carefully transfer the baking sheet to the oven and bake the frittata until the eggs are slightly wobbly in the middle and the cheese is golden brown, 30-35 minutes.
Cut the finished frittata into 8 wedges and serve.
I HAVE ONE COPY MYSELF TO
GIVE AWAY OF THIS RACHAEL
RAY "YUMMO" COOKBOOK! --U.S. RESIDENTS ONLY
--NO P. O. BOXES
---INCLUDE YOUR EMAIL ADDRESS
IN CASE YOU WIN!
--ALL COMMENTS MUST BE SEPARATE TO
COUNT AS MORE THAN ONE!
HOW TO ENTER:
+1 ENTRY: COMMENT ON WHAT YOU LIKE ABOUT RACHAEL RAY'S EXPRESS LANE MEALS AND WHY YOU WOULD WANT TO WIN THIS COOKBOOK
+1 MORE ENTRY: BLOG OR TWEET ABOUT THIS GIVEAWAY AND COME BACK AND LEAVE A LINK THAT I CAN FOLLOW
+1 MORE ENTRY: COMMENT ON ONE OTHER CURRENT GIVEAWAY YOU HAVE ENTERED HERE ON BOOKIN' WITH BINGO. COMMENT ON ONLY ONE THIS TIME, PLEASE (BUT ENTER AS MANY AS YOU WANT)
+1 MORE ENTRY: COMMENT ON A RECIPE YOU WISH YOU COULD MAKE EASILY IN 30 MINUTES
GIVEAWAY ENDS AT
6 PM, EST, JANUARY 12!
GOOD LUCK
