Rachael Ray 365 No Repeats: A Year of Deliciously Different Dinners by Rachael Ray

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Notes about Recipes in this book

  • Spicy shrimp and bok choy noodle bowl

    • Cheri on January 22, 2011

      Could substitue salmon chunks for shrimp and let them poach in broth

    • Cheri on January 24, 2011

      This was very good, easy, filling. Used shrimp, substituted fresh Udon noodles and added baby spinach because I didn't have enough bok choy. Didn't use clam juice (didn't have it) so I added more chicken broth. Very satisfying, pretty mild flavor, clean and restorative.

  • London broil with parsley-horseradish chimichurri

    • Cheri on January 22, 2011

      Used flank steak

  • Sliced grilled steak on blue cheese biscuits with watercress, sour cream, and sliced tomatoes

    • Cheri on January 25, 2011

      Used Beef shoulder tender, which was good. This has good flavor, but the biscuits are a bit dry & large. Not sure I would make this again.

  • Chicken fingers with honey mustard dipping sauce and spicy chopped salad

    • Cheri on June 16, 2010

      Made the buttermilk fried chicken from flash in a pan pp 31 with this dipping sauce, but used regular mustard instead of grainy. It was very good. June 2010

  • Everything-crusted chicken rolls stuffed with scallion cream cheese

    • Cheri on June 25, 2011

      This is as described. Ok. Browned in skillet for a few minutes and then roasted in 350 deg. oven for 20 minutes. This is rich. Served with green salad.

  • Creamed mushroom sauté with artichoke hearts, spinach, and penne

    • Breadcrumbs on June 26, 2010

      p. 241 (Master rec p.239)

  • Ricotta pasta with grape tomatoes, peas, and basil

    • Breadcrumbs on June 08, 2010

      p. 170 - Jun 2010, first use of this rec. Excellent results. Quick and easy to prepare. Made the riff using sausage as well. Other adjustments included: added 1 tsp fennel seed, fresh spring garlic, reduced ricotta to 1 cup and thinned "sauce" w pasta water. Terrific rec will make again. 9/10

  • Big, thick, hearty thighs…and That's a Compliment!

    • ajs on July 05, 2010

      OK, nothing special. Kind of soupy in consistency.

  • Sweet sausage braised in onions with horseradish smashed potatoes

    • Lindalib on August 16, 2012

      This was good, although it took way longer than 30 minutes from start to finish.

    • Rinshin on January 17, 2021

      Tasty use of sausages and onions. I wanted to give good color to both sausages and onion so it took more like an hour and half to cook which included half hour braising. Did not have enough regular balsamic so used some fig balsamic which added fruity note to the sauce. Reduced honey by half and it was pleasantly sweet. I especially liked the addition of horseradish to mashed potatoes. Great flavor booster. Photo added. Recipe found at https://sarahstone-365norepeats.blogspot.com/2011/02/february-3-sweet-sausages-braised-in.html

    • averythingcooks on May 20, 2021

      I've made & commented on the sausages (they are good!) but I came back here for the horseradish smashed potatoes. I also upped the horseradish and added chopped chives at the end. We used this as a bed for a beef stew and they were perfect together.

    • averythingcooks on January 05, 2021

      I only made the sausages this time (no potatoes) to serve with some quinoa stuffed peppers. I used 3 sausages of varying heats and after the initial browning, I cut them in chunks to finish cooking with 1/2 the quantity of onions, balsamic and honey etc. These were delicious!

    • angrygreycat on September 27, 2018

      This was very good "stick to your ribs" type dinner. Next time I would up the horseradish amount probably double, but we really like horseradish.

  • Veal polpette with thin spaghetti and light tomato and basil sauce

    • Lindalib on July 10, 2012

      This dish was only so-so. The polpette, which are really just small meatballs, were too fiddly for a week-night meal, and nothing special in the end.

  • Ricotta pasta with sausage

    • Lindalib on April 18, 2014

      Delicious. I did substitute hot Italian sausage - the recipe calls for sweet Italian sausage- the slight heat of the sausage worked really well with the creaminess of the ricotta.. And it really was a 30 minute meal. Great weeknight meal.

  • Honey-orange-glazed ham steaks with spicy black bean, zucchini, and corn salad

    • MidwesternerTT on July 13, 2016

      Good flavors and a 45 minute meal for me since I'm slow at chopping onions and chose to cut fresh corn from the cob instead of using frozen. Omit the chicken broth - extra liquid isn't needed in glaze or veggies. I made a half-recipe of glaze and reducing by half took 20 minutes of simmering, not the 5 suggested, and it was not at all thick. Half recipe was plenty to coat the ham. I microwaved a sweet potato as an extra side.

  • Pork loin chops with golden delicious apples and onions on polenta with honey

    • MidwesternerTT on October 20, 2019

      Very nice meal, although my variations threw off the timing - more a 40-minute meal. I used 2 thicker chops that needed 6 minutes per side. I used 4 small red apples, unpeeled (in place of 2 large golden delicious), so quartering, coring & slicing those & onion took me 10 -12 minutes (while chops cooked). I liked the red/pink color those added to the plate for an otherwise white/golden meal. I used only 2 T. brandy (recipe calls for 2 shots - 6 T.) with the apples/onions. I used Quaker cornmeal, not specialty quick-cook polenta, and that worked well but did need to simmer a couple minutes longer. Generous 4 servings.

  • Thai-style pork and noodle salad

    • phembott2 on February 03, 2016

      This recipe tasted good, but honestly not worth the effort. Took 1 hr 30 min with all the washing, chopping, etc... I know that the 30 mins doesn't include the washing and I know that I am not fast with the knife so I expected it to take an hour, but I still wouldn't make it again.

  • Park City cashew chicken

    • averythingcooks on June 29, 2020

      We are eating a delicious "chicken bowl" as I type this. I cut it in 1/2 using 2 smallish boneless skinless breasts. The "wrinkliest" peppers went in (1/2 yellow & 1/2 orange) but otherwise I made it pretty much as written right up til the "end". At that point, I added in some chicken broth & chopped fresh noodles (instead of serving over rice) and then some roasted red peppers, peas and green onions. Other than T saying "broccoli would have been good in this" (and he is right), it really is the delicious sweet-hot chicken dish that I set out to make.

  • Cumin and lime roasted pork tenderloin with spicy creamed corn

    • averythingcooks on November 04, 2019

      Tonight, I only made the creamed corn and it was really good. I did use a mix of canned and frozen corn because that is what I had. I added jalapeño, chopped orange pepper and some hot red peppadews. With cream and stock and a good sprinkle of ancho chili powder, it was a delicious side for BBQ pork chops.

  • Uptown down-home chili

    • kateiscoooking on October 04, 2021

      I only had a pound of ground beef but that didn't effect this dish at all. It was wonderful! I did sub out pinto beans for the black beans since we'd had black beans for lunch. And, I added about a tablespoon of chili powder.

  • Smoky chipotle mac-n-cheddar with tomato and chorizo

    • trmarvin on October 26, 2017

      With soy chorizo

  • Chicken no. 14,752-chicken in mustard sauce

    • angrygreycat on August 13, 2018

      Made this tonight with an adjustment to the amount of dijon. One family member is not a huge fan of mustard, so instead of 1:1 sour cream to dijon, I did more 3:1. Everyone liked it as prepared.

  • Grilled chicken, scampi style, with angel hair pasta

    • Cheri0570 on September 06, 2018

      9/2018 really good

  • For Neil Diamond: Tangy cherry chicken

    • Shelmar on September 06, 2019

      Really enjoyed, yummo, a bit sweet.

  • Mediterranean Chicken and saffron couscous

    • Shelmar on September 06, 2019

      Ok, easy to do, 1 out of 5 better than ok.

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  • ISBN 10 1400082544
  • ISBN 13 9781400082544
  • Linked ISBNs
  • Published Nov 01 2005
  • Format Paperback
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

Even your favorite dinner can lose its appeal when it's in constant rotation, so mix it up! With her largest collection of recipes yet, Food Network's indefatigable cook Rachael Ray guarantees you'll be able to put something fresh and exciting on your dinner table every night for a full year... without a single repeat!

Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don't have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you'll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you're all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish.

As a best-selling cookbook author and host of three top-rated Food Network shows, Rachael Ray believes that both cooking and eating should be fun. Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you'll never have an excuse for being in a cooking rut again.

How about a brand-new 30-minute dinner every night for an entire year Tired of making the same old same old, week after week after week

With Rachael's most varied and comprehensive collection of 30-minute recipes ever, you'll have everyone at your table saying "Yummo!" all year long.

It's amazing what a half hour can do for your tastebud...365 days a year!

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