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Rachael Ray Recipes

Mulled Maple Syrup
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Serve with Chicken Sausage Patties, Gingerbread Waffles and Toffee Hot Chocolate. Read more...
Romaine Salad with Roasted Red Pepper Vinaigrette
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Serve with Not-sagna Pasta Toss. Read more...
Fresh Fruits and Dessert Cheeses
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For a complete meal, serve with Trout Amandine, Steamed Asparagus and New Potatoes and Forest Spread and Pâté Platter with Sliced Baguette. Read more...
Cucumber and Celery Salad
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Marinated veggies and roasted red peppers combine with celery and cucumber for a tangy salad that is a great alternative to regular mixed greens. Try serving with Hungarian-ish Mini-Dumpling and Egg Noodle Soup. Read more...
Jumbo Shrimp Wrapped with Arugula and Prosciutto
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This appetizer is sure to be a hit at your next party! Read more...
Portuguese Chicken
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This recipe is a great way to use leftover chicken. Read more...
Sweet Sesame Five-Spice Popcorn
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Serve with Chicken Satay Salad Sammies. Read more...
Steakhouse Shepherd's Pie
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Serve with Tomato and Shrimp Salad with Horseradish Dressing. Read more...
Olive-Parsley Pesto Spread with Shrimp and Celery
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Serve with Elsa's Warm Chicken Liver Spread with The Works and Artichokes and Cheese Stuffed Mushrooms. Read more...
Renaissance of Tuna Casserole
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Serve with Iceberg Salad with Shrimp, French Cut Green Beans with Almonds and Fried Onions and Grown Up Ice Cream Soda. Read more...
Scallops Bonne Femme and Spinach with Crispy Prosciutto
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Ingredients 5 tablespoons extra virgin olive oil (EVOO), divided 1 large shallot, finely chopped 12 button mushrooms, thinly sliced 8 tablespoons butter, divided 1 tablespoon all-purpose flour 1/2 cup dry white wine 1/2 cup chicken stock 1 cup cream Freshly grated nutmeg, to taste Salt and freshly ground black pepper 1-2 dashes hot sauce 8 slices prosciutto 1 clove garlic, grated 2 fresh thyme sprigs, leaves chopped 3-4 fresh basil leaves, chopped 1 baguette, split and halved 20 large sea scallops, trimmed of any connective tissue and patted dry 1... Read more...
Gyro Burgers with Greek Salad
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Ingredients 2 pounds ground chicken or ground lamb 2 sprigs fresh oregano, stripped and finely chopped or 1 teaspoon dried oregano 1 tablespoon coriander (a palmful) 1/2 tablespoon ground cumin (half a palmful) 1 teaspoon cayenne pepper or 4 teaspoons hot sauce 2 tablespoons fresh thyme leaves (5-6 sprigs), chopped 2 lemons 3/4 cup flat leaf parsley leaves, 1/4 cup chopped Salt and pepper 6 tablespoons extra virgin olive oil (EVOO), divided 1 cup plain Greek yogurt 1 small clove garlic, grated with a Microplane or small side of box... Read more...