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Rachael Ray Recipes

Steakhouse Chili Pot
Steakhouse Chili Pot Recipe
|rachael-ray
This chili doesn’t just bring the heat—it brings the bacon, the beer-spiked depth, and the kind of smoky-sweet kick that makes your taste buds cheer. Topped with sour cream and... Read more...
Big-as-an-Ice Burg Salad
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Try this tangy salad for a change of pace. It also pairs well with roasted corn soup. Read more...
Buffalo Popcorn Chicken Bites
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Serve with Mashed Super Skins with Steak and Pepper Hash. Read more...
Spinoccolini Whole Wheat Pasta
|rachael-ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 2 tablespoons butter 1 small onion, finely chopped 3-4 cloves garlic, grated 1 cup chicken broth 1 pound fresh spinach, stemmed and coarsely chopped Salt and pepper A pinch of nutmeg 1 pound whole wheat penne rigate 4 cups broccolini or broccoli florets 1 cup grated Parmigiano Reggiano cheese 2 cups ricotta cheese, at room temperature Preparation In a deep skillet, heat the EVOO, two turns of the pan, and the butter over medium heat. Add the onion and garlic and cook... Read more...
Who Ya Callin' Chicken? Stuffed Sammie Pockets
|rachael-ray
Ingredients 1 large shallot, finely chopped 3 tablespoons champagne vinegar or white balsamic vinegar 1 tablespoon Dijon mustard 1 tablespoon honey 1/3 cup extra virgin olive oil (EVOO) Salt and pepper 3 cups shredded poached chicken or skinned rotisserie chicken 3 ribs celery from the heart, finely chopped 1 large carrot, finely chopped or grated A handful of butter lettuce leaves, torn or chopped 4 sprigs tarragon, leaves stripped and chopped 1 large Pullman-style white or whole wheat bread loaf, unsliced Preparation In a bowl, combine the shallot, vinegar, mustard... Read more...
Crispy Noodles Salad with Sweet and Sour Dressing
|rachael-ray
This salad goes well with grilled meats and burgers (especially Tuna Burgers with Ginger and Soy), or you can add chicken to it and make a light summertime meal. Read more...
Grilled Veal Chops with Raw Sauce
|rachael-ray
This is a great summer meal, yet still flavorful and hearty. The raw sauce is delicious with a variety of meats – it's especially good when made with fresh, ripe summer tomatoes. The reason I let grilled meat “rest” after I cook it is to give all the luscious juiciness a chance to move back where it belongs: distributed throughout the meat, not running all over the platter! –RR Read more...
Tuna and Vegetable Salad
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Serve with Balsamic Soaked Bacon Wrapped Scallops and Super Scampi. Read more...
Cleopatra's Chicken Salad
|rachael-ray
This salad makes a light yet filling supper all on its own. Don't hesitate on the anchovies in the Ceasar dressing; cooked anchovies melt away easily and the flavor changes from fishy to nutty. They're delicious! Read more...
Chicken, Fig and Pancetta Bites
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You'll can get home at 7:30 and still have your cocktail party ready to go at 8! These are a real crowd pleaser. Read more...
Zucchini Spaghetti with Saffron Sauce
|rachael-ray
Ingredients Salt 1 pound spaghetti 2 cups chicken stock 2 pinches saffron 1 tablespoon extra virgin olive oil (EVOO) 3 small or 2 medium zucchini (about 3/4 pound), cut into small cubes or thinly sliced 6 tablespoons butter, cut into 6 pieces 1 cup grated Parmigiano Reggiano cheese Preparation Heat your oven to its lowest setting, then place a large pasta platter or bowl inside to warm. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful... Read more...
Spinach Fettuccini with Gorgonzola Cream Sauce
|rachael-ray
Serve with Florentine Prosciutto Wrapped Chicken and Puttanesca Tomato Salad with Fried Capers. Read more...