Rachael Ray Among Most Bankable Stars


Rachael Ray Among Most Bankable StarsTV Week reports that Rachael is among The Most Bankable Stars in Syndication. Rachael came in fifth on the list, which also included Oprah Winfrey, Dr. Phil McGraw, Judge Judy Sheindlin, Regis Philbin, Kelly Ripa, Ellen Degeneres and Tyra Banks.

Here's what the article had to say about Rachael:

America's best franchise story of the past year clearly went to the host of King World's latest series "Rachael Ray," which had the highest-rated premiere and first week for a syndicated talk show since the 2002 launch of "Dr. Phil." Shifting from a hit cable series to a daytime syndicated gig only seemed to turn up the publicity machine for the host.

"Rachael's down-to-earth girl-next-door persona is loved by all," said one panelist. "Whether she's cooking a souffle in 30 minutes or talking with her guests, her engaging and relatable personality makes her irresistible to watch on screen."

Averaging a 2.1 in her debut season, Ms. Ray continues to broaden her growing media empire. Her last four cookbook releases have each taken the top position on best-seller lists after only a week on sale, including her latest effort, "2,4,6,8: Great Meals for Couples or Crowds." Meanwhile, her magazine Every Day With Rachael Ray, where she serves as editor in chief, completed its first year in operation and a cookware line bearing her name surpassed expectations.

"Even though at times she may be too bubbly for some, daytime audiences have embraced her cooking gabfest," said a participant. "Thank goodness for another Oprah-inspired offering."

I don't think I've ever seen Rachael prepare a souffle, but other than that, I definitely agree with these comments. She's approachable and people are drawn to that. There's no doubt that Rachael inspires people who have never cooked (me) or who gave up on cooking (also me) to give it a try. People like to be inspired!

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Title: Rachael Ray - Valentine's Day Tips

Rachael Ray - Valentine's Day Tips on GMA. 100211

From the kitchen of Rachael Ray
Molten Chocolate-Mint Cakes
Servings: 6
Difficulty: Moderate
Cook Time: 1-30 min

A sweet ending to a perfect dinner!
Ingredients
1 1/2 sticks (6 ounces) unsalted butter, cut into cubes
6 ounces semisweet or bittersweet chocolate, chopped
3 large eggs plus 2 large egg yolks
1/4 cup plus 2 tablespoons granulated sugar
4 1/2 tablespoons flour
6 chocolate-mint wafer candies, such as After Eight Thin Mints, quartered
Confectioners' sugar, for dusting

Cooking Directions

Preheat the oven to 450°.

Grease and flour six 6-ounce ramekins.

In a double boiler, melt the butter and chocolate over simmering water, whisking until smooth. Remove the insert from the pan.

Using an electric mixer, beat the whole eggs, egg yolks and granulated sugar at high speed until pale and very thick, about 8 minutes.

Whisk in the chocolate mixture, then the flour until just combined.

Divide the batter among the prepared ramekins and submerge a stack of 4 chocolate-mint pieces in the center of each.

Place the ramekins on a baking sheet and bake until set but still slightly jiggly in the center, 12 to 14 minutes.

Invert the cakes onto plates, wait 20 seconds and remove the ramekins.

Dust with the confectioners' sugar and serve immediately.

Prep 25 min

Cook 15 min

Courtesy Tish Boyle, EveryDay with Rachael Ray




Date Night Fondue
Romantic Dessert for Two, Served with Fruit and Bread

Servings: 4
Difficulty: Easy
Cook Time: 1-30 min

Make Valentine's Day a fun night and whip up a fondue and sit and enjoy every bite with your sweetheart!

Ingredients
1 egg yolk
1 tablespoon all-purpose flour
2 tablespoons butter
2 teaspoons Dijon mustard
A few dashes hot sauce
1 cup milk
2 teaspoons Worcestershire sauce
1/2 pound shredded extra-sharp yellow cheddar cheese

Cooking Directions

Place the yolk in a mixing bowl and reserve.

Place a heat-safe fondue pot or a medium saucepot over medium.

Heat with the flour and butter, cook for a minute, then whisk in the Dijon, hot sauce and milk.

Right before the milk comes up to a simmer, turn the heat down to medium-low and add in the cheese, slowly stirring in figure-eight motion to melt.

Once all the cheese has melted, remove a ladleful of the hot cheese mixture and whisk it into the egg yolks to temper the yolks, then whisk the egg yolk mixture back into the hot cheese mixture.

Serve with a selection of breads and fruits.

Courtesy EveryDay with Rachael Ray






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