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Rachael Ray Recipes

Grilled Shrimp Cocktail with Horseradish Cream Dipping Sauce
|rachael-ray
This recipe takes shrimp cocktail to a whole new level! The sauce is incredible – if you have extra, you can use it on fish, steak or roast beef sandwiches the next day. Read more...
Smoky Orange Barbecue Chicken Sandwiches
|rachael-ray
Pair these sandwiches with your favorite sides or with Crispy Topped Bacon and Green Onion Baked Beans. It's important to pre-heat your grill or griddle pan, much like you pre-heat an oven for baking, so that the meat doesn't cook on lower temps, which can cause it to toughen up. –RR Read more...
Swordfish Kebabs with Tomato-Arugula Salad
|rachael-ray
Ingredients 2 1/2 pounds swordfish steaks, cut 1 inch thick 6 garlic cloves, chopped Zest of 2 lemons, 1 lemon juiced and 1 cut into wedges after zesting 1/2 cup flat leaf parsley (a couple of generous handfuls) Extra virgin olive oil (EVOO), for liberal drizzling (1/3-1/2 cup) Salt and freshly ground pepper 4 plum tomatoes, diced 2 bunches of arugula, coarsely chopped Preparation Pre-heat a grill or a grill pan to medium-high. Cut the skin off the fish steaks and cut away any deeply colored or veined connective tissue.... Read more...
Tagliata and Mushroom-Celery Salad
|rachael-ray
Ingredients Four 1/2-inch-thick shell or sirloin steaks (about 2¼ pounds total) Extra virgin olive oil (EVOO), for liberal drizzling (1/3 cup) 3 sprigs of fresh rosemary, leaves stripped from stems and finely chopped Salt and freshly ground pepper 1 celery heart, including leaves, root end trimmed 8 portobello mushroom caps, wiped clean with a damp towel 1 cup flat leaf parsley, coarsely chopped (a few generous handfuls) 4 ounces Parmigiano Reggiano cheese, shaved with a vegetable peeler (about 1/2 cup) Juice of 1 lemon Preparation Pre-heat a grill or a... Read more...
Stuffed Peppers with Beef, Rice, Spinach and Cheese
|rachael-ray
This recipe was designed to be made using the extra rice and beef from Rach's Spanish-Style Beef and Rice.These delicious stuffed peppers can also be made ahead and frozen. Just microwave for 12-15 minutes on high on a microwave-safe dish loosely covered with plastic wrap to prevent splattering. If you do not have a carousel microwave, rotate peppers once during reheating. Read more...
Sweet and Savory Menu: Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers
|rachael-ray
Serve with Vanilla Ice Cream with Balsamic Fig Sauce. Read more...
Chicken Cutlets Brasciole
|rachael-ray
Serve with Lemon-Pepper Capellini. Read more...
Shrimp Po' Boys
|rachael-ray
Serve with Muffaletta Salad. Read more...
Spanish Fish in a Sack
|rachael-ray
Serve with Potatoes with Chorizo and Onions and Orange Sherry Mushroom Caps. Read more...
Veal Milanese
|rachael-ray
Serve with Instant Pesto Torta with Bread and Vegetables and Sweet Mascarpone and Berries with Marsala. Read more...
Can't Beet That! Drunken Spaghetti
|rachael-ray
Ingredients 2 bottles red wine or 1 large bottle – don’t spend a fortune on this – it should be $10-15 a bottle, tops Salt 1 pound spaghetti 3 tablespoons extra virgin olive oil (EVOO) 4 cloves garlic, grated and finely chopped 1 large shallot, chopped or thinly sliced 1 large red beet Pepper Red Swiss chard, stemmed and roughly chopped A little freshly grated nutmeg (1/8 teaspoon to start, then up to your taste) 1 cup chicken stock 2 tablespoons butter 1/3 pound ricotta salata cheese, crumbled or grated... Read more...
Root Beer Bomb
|rachael-ray
This soda with a surprise is a great finish to Chicago Dog Salad. Note: this recipe contains alcohol, so this dessert is for adults only! Read more...