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Rachael Ray Recipes

Smoky Chipotle and Cheddar Mac
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Serve with Chili-Garlic Roasted Broccoli and Tomato and Red Onion Salad with Lime-Cilantro Dressing. Read more...
Chicken Sausage, Pepper and Onion Pasta Fake-Bake
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This delicious recipe tastes like it was baking all day. It'll be a hit with the entire family, and makes great leftovers. Read more...
Lemon Poppy Chicken with Sweet Pea and Mint Couscous
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This is a really tasty quick meal that you can easily prepare in under thirty minutes. The poppy seeds look like little polka dots. Yum-o! Read more...
Chicken and Cream of Mushroom over Egg Noodles
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This is a tried and true combination of chicken and cream of mushroom, Rachael-style. Read more...
Lemony Sweet and Sour Tender Veggie Salad
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Serve with Harvest Creamy Corn "Choup" with Parsley. Read more...
Quick Chick and Noodle Soup Recipe
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This isn’t just chicken noodle soup—it’s chicken noodle support. Thick, hearty, and here for you, one spoonful at a time. Read more...
Turkey Cutlets with Fried Ravioli
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Serve with Rapini and Golden Raisins. Read more...
Chicken Thighs in a Creamy Sweet Pea and Tarragon Sauce over Lemony Orzo
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Ingredients 1 pound orzo pasta Salt and pepper 2 tablespoons butter, divided Zest and juice of one lemon 2 tablespoons extra virgin olive oil (EVOO) 8 boneless, skinless chicken thighs 8-10 thyme sprigs, leaves removed and roughly chopped 1 small onion, finely chopped 2 large cloves garlic, finely chopped or finely grated 1 bay leaf, fresh or dried 2 ribs celery, thinly sliced 1/2 tablespoon flour (half a palmful) 1/2 cup dry white wine (a generous splash) 2 cups chicken stock (eyeball it) 1/2 cup half-and-half or heavy cream (eyeball... Read more...
Sausage and Cauliflower Pasta with Cucumber and Tomato Salad
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Ingredients 1 pound rigatoni pasta with lines Salt 2 tablespoons plus 1/4 cup extra virgin olive oil (EVOO), divided 1/2 pound bulk sweet Italian sausage 1 tablespoon Dijon mustard (eyeball it) 3 tablespoons red wine vinegar (eyeball it) Freshly ground black pepper 4 plum tomatoes, chopped 1 English (seedless) cucumber, cut in half lengthwise, then sliced into half moons 20 leaves basil, chopped 1/2 small head cauliflower, cored and chopped into little bits 1 large onion, chopped 4 large cloves garlic, chopped or finely grated 1/4 cup pine nuts 1/2... Read more...
Turkey Tetrazzini
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  This Turkey Tetrazzini is the perfect dish for cozy dinners and holiday leftovers. A rich, creamy sauce with turkey cutlets and tender pasta, topped with crispy breadcrumbs and a little tang from cornichons—what's not to love? It's easy, flavorful, and bound to be a crowd favorite. Whether you're using leftover turkey or making it fresh, this recipe brings cozy vibes to any meal. Cook's tip: If you don't have cornichons or baby gherkins, try substituting with pickled cucumbers or capers for a similar tangy finish. Also, feel free to... Read more...
Spicy Crab and Vermicelli
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This easy-to-make dish tastes like it came from a fancy restaurant – you can impress family and friends with this one! For "surf and turf" you can serve with Beef Tenderloin Bites on a Bed of Arugula, but this dish holds its own by itself. Read more...
Good Fennels Pasta
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Serve with Four Star Salad. Read more...