Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

Chicken Greek-a-Tikka Salad with Parsley-Feta Pesto
|rachael-ray
Flavorful and easy, this is a fast yet elegant meal that everyone will think you spent hours preparing. Much of the prep work can be done ahead of time, so this is a great dish to serve when having company over. Double the pesto recipe or freeze leftover for use later with other meats or fish! Read more...
Eggplant Roll-Ups
|rachael-ray
Serve with Spanikopita Chicken Meatballs with Spicy Cucumber and Yogurt Sauce and Hummus Pit-zas. Read more...
Barbecued Shrimp in Lettuce Wraps
|rachael-ray
Low-carb shrimp in lettuce wraps get a hot and sweet kick from orange marmalade, hoisin sauce and crushed red pepper flakes and a cool down from the lettuce. –RR Read more...
Southwestern Stuffed Peppers
|rachael-ray
You can stuff peppers with meat and cheese, but I also like to make this simple vegetarian version stuffed with flavored rice. –RR For a complete meal, serve with Wild Mushroom Quesadillas with Warm Black Bean Salsa and Fresh Strawberry Marg-alrightas. Read more...
Grilled Radicchio Salad
|rachael-ray
If you haven't yet tried radicchio, try this unique recipe. The flavors are delicious, and the elegant, colorful presentation is great for entertaining. Read more...
Portobello Mushroom "Fries"
|rachael-ray
Ingredients 4 large portobello mushroom caps Extra-virgin olive oil, for drizzling, plus 1/4 cup Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper 2 eggs, beaten 1/4 cup flat-leaf parsley, chopped 1 cup Italian bread crumbs 1/2 cup shredded or grated Parmesan Preparation Preheat a grill pan over medium high to high heat. Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking... Read more...
Lamb Mini Burgers on Mixed Salad with Fennel
|rachael-ray
You don't have to be on a low carb diet to crave this salad! The fennel flavor really complements the lamb. Read more...
Ginger Flank Steak with Wasabi Smashed Potatoes
|rachael-ray
Serve with Sesame-Soy Green Beans and Peppers. Read more...
Raise the Steaks: Strip Steaks with Two Sauces
|rachael-ray
Serve with Super Mussels with Chorizo.Ingredients Sauce one: 1/2 cup flat-leaf parsley, 2 generous handfuls 1/8 cup cilantro leaves, a handful 5 to 6 sprigs thyme leaves, stripped from stems 2 cloves garlic, popped from skin Salt and pepper 3 tablespoons red wine vinegar, eyeball it 1/3 tablespoons extra-virgin olive oil, eyeball it Sauce two: 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 small onion, chopped 2 tablespoons brown sugar 2 teaspoons hot sauce, eyeball it 2 tablespoons Worcestershire, eyeball it 1 teaspoon coarse black pepper 1... Read more...
Deviled Chicken and Grilled Stone Fruit
|rachael-ray
This is the perfect recipe for a barbecue on a summer evening. Read more...
Halibut Fish Tacos with Guacamole Sauce
|rachael-ray
Fresh and light, this generous recipe makes three tacos per serving. You can change it up with a variety of white fishes, such as cod or tilapia. Read more...
Grilled Boneless Leg of Lamb
|rachael-ray
Save time tomorrow! This recipe includes an extra pound of lamb, which can be used to make Lamb Pitas with Tomato, Scallions and Mint Yogurt Dressing for tomorrow's dinner.Complete this menu with Baby Potatoes with Cumin and Watercress Salad with Lime Dressing. Read more...