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Tuesday, September 18, 2007

Rachael Ray is calling! Are you ready?

Rachael Ray is calling!! Do you want to be a celebrity chef? Do you have inventive cooking skill? If so, then the contest is open for you till Wednesday, Oct 3, 2007. The syndicated talk-show host is launching "So You Think You Can Cook?" - a nationwide search for an enterprising foodie. "We just want to give a person - a real person, not a chef or somebody specially trained to do this for a living - a shot at showing everybody their personality and how much fun you can have with food," Ray, 39, said in a phone interview Wednesday with the Associated Press. Rachael and her producers will select five promising cooks, who will undergo two weeks of rigorous competition and extreme challenges before the winner is announced in the month of November 2007. Rachael hosts the popular food network program “30 Minute Meals”.She is as gorgeous as her spacious beautiful kitchen. There is one quality people do enjoy about Rachel Ray. She takes a flying-by-the-seat-of-your-pants approach to preparing food which is a quality one needs to have if you're teaching people how to relax and enjoy their time cooking in their home kitchens. But there is really a doubt if a dinner meal can be prepared in 30 minutes or it hard to believe that a person can eat three meals in a nice restaurant on $40 a day. Still Rachael rocks. Rachael Ray, 39, the “30 Minute Meal” girl!!! Here is a recipe:

Chicken Sausage, Pepper and Onion Stoup with Tomato Basil Gobble-'EmsRachael RayFrom Every Day with Rachael

RayOctober 2007


8 links fresh chicken sausages or packaged Italian or Mediterranean chicken sausages
1/4 cup extra-virgin olive oil (EVOO), plus more for drizzling
One 1-pound pack frozen shredded potatoes (5 cups)
2 Cubanelle peppers, seeded and thinly sliced
2 red bell peppers, seeded and thinly sliced
1 large onion, quartered lengthwise and thinly sliced
Salt and pepper
One 32-ounce container (4 cups) chicken broth
One 28-ounce can crushed or diced tomatoes
1 cup basil leaves, thinly sliced
1/4 cup grated parmigiano-reggiano cheese, plus more to pass around the table
4 tablespoons butter, softened
3 tablespoons sun-dried tomato paste
2 cloves garlic, grated
1/2 loaf Italian bread, split or quartered lengthwise

1. Preheat the oven to 425°. In a deep skillet, arrange the sausages in a single layer, add about 1/2 inch of

water and 1 tablespoon EVOO, 1 turn of the pan, and bring to a boil over medium-high heat. Cook until the liquid

evaporates and the sausages are browned, about 20 minutes. Set aside.

2. While the sausages cook, in a large soup pot, heat the remaining 3 tablespoons EVOO, 3 turns of the pan, over

medium-high heat. Add the potatoes, Cubanelle peppers, bell peppers and onion, season with salt and pepper and cook

until the vegetables are slightly softened, about 5 minutes. Stir in the chicken broth and tomatoes and bring to a

simmer, scraping up any browned bits from the bottom of the pan. Lower the heat to medium-low and cook until the

vegetables are tender, about 12 minutes.

3. Meanwhile, combine the basil, cheese, butter, sun-dried tomato paste and garlic. Spread the basil butter on the

bread and cut into large bite-size cubes. Place on a baking sheet and bake until crisp, about 5 minutes.4. Slice

the reserved chicken sausages, divide among 6 soup bowls, cover with the stoup and top with a few Gobble-'Ems. Pass

the cheese around the table.

Want to see Rachael ? Watch this yummy video:


PDBJR2005 said...

I am a good cook, but not really a contest type of guy., I love to cook lasagna and pizza (homemade), but also steaks on the grill, I love various peppers and seasonings, I just have a taste for home cooking.,
Nice add by the way, I will check out her show if it is available on cable t.v. or internet.,
Your friend.,

Debajyoti Banerjee said...

Wow! That's great Paul..Can you please send me the recipe of lasagna? I am also no doubt a good cook ;-)and love cooking for time pass :)