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Rachael Ray Recipes

Sweet 'n Sour Sirloin Stir-Fry with Ranch Mashed Potatoes
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Serve with Warm Sesame Slaw Salad. Read more...
Sicilian Tuna Cutlets with Orange-and-Scallion Salsa
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Ingredients Four 6-ounce yellowfin tuna steaks, halved Salt and pepper 1 1/2 cups breadcrumbs 3 large navel oranges plus grated peel of 1 orange 1/3 cup finely chopped flat leaf parsley (a generous handful) 2 large cloves garlic, finely chopped 4 scallions or 1/2 red onion, finely chopped 2 sprigs oregano, finely chopped Extra virgin olive oil (EVOO), for drizzling and frying 4 cups arugula leaves Juice of 1/2 lemon Preparation Place the tuna between 2 pieces of wax or parchment paper and pound out to 1/8 inch thick. Season... Read more...
Peppery Salad
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Serve with Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce, Coffee Granita and Penuche Caramel Ice Cream Balls. Read more...
Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto
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Serve with Grilled Baby Vegetables. Read more...
Sambuca Cake with Strawberries, Whipped Cream and Shaved Chocolate
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For a complete meal, serve with Spaghetti with Zucchini and Garlic and Spinach and Mushroom Stuffed Chicken Breasts. Read more...
Tropical Sundaes
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For a complete meal, serve with Teriyaki Chicken with Warm Ginger-Carrot Slaw and Pineapple Spears with Lime and Honey. Read more...
My Sweet Italian Angel
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This dessert has a special lemon kick. For a complete meal, serve with Tarragon-Cream Chicken and Polenta Pot Pies. Read more...
Spicy Chicken with Peppers and Basil
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For a complete meal, serve with Thai Salad with Peanut Dressing and Ice Cream with Toasted Coconut Topping! Read more...
Your Basic Tossed Salad
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Ingredients 2 hearts of romaine lettuce 2 small plum tomatoes, diced 1 Kirby cucumber or 1/4 English (seedless) cucumber, diced 1 small yellow onion or 1/2 red onion, chopped 1 carrot, peeled and shredded 1/4 cup (a couple of glugs) extra virgin olive oil (EVOO) 2-3 tablespoons (a couple of splashes) red wine vinegar 1 teaspoon sugar Coarse salt and black pepper Preparation Place the salad greens in a salad bowl and top with tomatoes, cucumbers, onion and carrot. Place the EVOO, vinegar and sugar in a small plastic container.... Read more...
Garlic Mashed Potatoes with Spinach
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Serve with Gorgonzola-Filled Meatballs with Bay and Onion Creamy Tomato Gravy. Read more...
Potato Salad Fra Diavolo
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Serve with Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano. Read more...
Potato, Spinach and Artichoke Soup
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Ingredients 5 large baking potatoes, peeled and quartered Salt One box frozen artichoke hearts (9 ounces), thawed Two boxes chopped frozen spinach (10 ounce each), thawed 2 tablespoons butter 2 tablespoons extra virgin olive oil (EVOO) 1 onion, finely chopped 4 cloves garlic, finely chopped 1 cup milk Pepper 4 sprigs thyme, leaves chopped One 32-ounce container (4 cups) chicken broth 1 cup grated Parmigiano Reggiano cheese, plus more to pass around the table Crusty bread, sliced and toasted Preparation Place the potatoes in a large pot of cold water... Read more...