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Rachael Ray Recipes

Double Mushroom and Marsala Cream Fettuccine
|rachael-ray
Marsala wine and mushrooms add  flavor to this fettuccine favorite. Read more...
Mashed Sweet Potatoes, Pork Chop with Cider Gravy, Sautéed Apples and Onions
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Serve with Corn Muffins with Bacon Bits and Cheddar Cheese. Read more...
Butternut Squash with Thyme and Parmesan
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Serve with Turkey Cutlets with Corn, Sage and Proscuitto Stuffing, Peppers and Parmesan Cheese, and  Green Beans and Stewed Tomatoes. Read more...
Vegetable Stew with Potato and Cheese Pancakes
|rachael-ray
When frying any kind of pancakes, you have to patiently wait for the edges to brown; otherwise they might fall apart when you try to flip them. –RR Read more...
Chipotle Cashew Chicken with Brown Rice
|rachael-ray
"I was in a Park City, Utah grocery store and picked up a sack of nuts: chipotle-coated raw cashews. They were gone before I made it to the checkout line. I paid for the empty bag and immediately wrote this recipe based on the ingredients of those nuts. This may look like Chinese take-out but the maple and chipotle flavor makes for a surprise! Leave the nuts raw – they taste buttery and extra sweet. Toasting will develop a deeper flavor, but the sweet butter nuts have a unique texture... Read more...
Tex-Mex Buttermilk Chicken Tenders and Corn on the Cob
|rachael-ray
Ingredients 4 cups vegetable oil, for frying 2 tablespoons chili powder 1 tablespoon sweet smoked paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon poultry seasoning Juice of 2 limes and 2 teaspoons grated peel, plus wedges for serving 2 cups buttermilk 2 1/2 cups flour 2 pounds chicken tenders Salt and pepper 4 ears corn Hot pepper sauce, for passing at the table Preparation In a large, heavy skillet, heat the oil over medium-high heat. In a bowl, combine the chili powder, paprika, garlic powder, onion powder,... Read more...
End of Summer Chili Pot
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This pot of chili uses up all the veggies from your garden before the frost takes over. Read more...
Quick Pork Stoup with Polenta
|rachael-ray
Ingredients 3 tablespoons extra virgin olive oil (EVOO) 1/4 pound slab pancetta, chopped 1/2 cup flour 1 teaspoon ground allspice 1 1/2 to 2 pounds pork tenderloin, trimmed and cut into bite-size pieces Salt and pepper 1 large red onion, coarsely chopped 3-4 carrots, sliced 1/2 inch thick on an angle 3-4 ribs celery from the heart, sliced 1 inch thick on an angle 1 bay leaf 1 sprig rosemary 1 cup dry red wine 3 tablespoons tomato paste One 32-ounce container (32-ounce), (4 cups) chicken broth 2 cups milk... Read more...
Hot Chocolate-Toffee
|rachael-ray
Serve with Oatmeal Cookie Pancakes and Sausage Scrambles and Cheese. Read more...
Hot Spiced Apples with Dulce de Leche Ice Cream
|rachael-ray
This delicious recipe is like a hot apple pie sundae! Try serving for dessert with Veal Meatball and Broccoli Rabe Stoup. Note: this recipe contains alcohol (optional). Read more...
Celery Succotash Salad
|rachael-ray
This easy, colorful, healthy salad is delicious with Wingless Buffalo Chicken Pizza as well as with burgers. It also holds up well for picnics and barbecues. Read more...
Peanut Butter Sesame Noodles
|rachael-ray
These noodles make for a speedy meal with an Asian flair. We like using whole wheat pasta for added flavor and tossing in some veggies for crunch. Read more...