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Rachael Ray Recipes

Peppers and Parmesan Cheese
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Serve with Turkey Cutlets with Corn, Sage and Proscuitto Stuffing, Green Beans and Stewed Tomatoes and Butternut Squash with Thyme and Parmesan. Read more...
Wilted Spinach with Garlic and Oil
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There’s something magical about the way a huge pile of spinach cooks down. Don’t be fooled by the volume of uncooked spinach. One pound of uncooked spinach will make four servings. –RR Read more...
Sautéed Red Cabbage
Sautéed Red Cabbage Recipe
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A side dish with sass: this vibrant, tangy cabbage is quick to make, easy to love, and way more exciting than the mashed potatoes you were this close to serving... Read more...
Ratatouille Veggie Toss
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Ingredients 2 tablespoons extra-virgin olive oil, 2 turns of the pan 2 small to medium zucchini, 1-inch dice 1 medium onion, 1-inch dice 1 (15-ounce) can stewed tomatoes Salt and pepper A handful chopped flat-leaf parsley Preparation Heat a skillet over medium high heat. Add oil, garlic, zucchini and onions. Toss vigorously for 5 or 6 minutes. Add tomatoes, salt, pepper, parsley. Reduce heat and simmer 6 to 8 minutes, then serve. Read more...
Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas
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Ingredients Salt 1 pound farfalle, bow ties 3 tablespoons extra virgin olive oil (EVOO), divided 5 slices center cut bacon, chopped 1 medium onion, chopped 2-3 grated garlic cloves 1 bay leaf 12 white mushrooms, thinly sliced 1 can San Marzano tomatoes 4 tilapia fillets (6-8-ounces each) Salt and freshly ground black pepper 1/2 cup all-purpose flour 1 box frozen peas (10 ounces) 1/4 cup mascarpone cheese 3 tablespoons butter 1/4 cup balsamic vinegar 1/2 cup basil leaves, shredded or torn Preparation Heat a pot of water to a boil,... Read more...
Vegetable Not-sagna Pasta Toss
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Serve with Toasted Almond Sundaes. Read more...
Whole Wheat Skillet Lasagna and Escarole Salad
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Serve with Braised Chicken Sausages. Read more...
Vegetable and Bean Soup with Pesto: Minestrone alla Genovese and Sandwiches with Arugula and Ham: Panini con Rucola e Prosciutto
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This filling pesto minestrone soup combines perfectly with prosciutto panini for a simple yet tasty Italian meal that will warm you up on a chilly day. Read more...
Spicy Shrimp and Bok Choy Noodle Bowl
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Serve this Asian noodle bowl on its own for lunch or with Scallion and Egg Pancakes for dinner. Add a Margrini for a special occasion! Read more...
Mixed Greens with Romano Crisps
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The Romano crisp toppers turn an easy, fresh salad into something special. Read more...
Bacon and Black Bean Smash
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Serve with Beef and Chicken Fajita Burgers: Have One of Each! Read more...
BLT & P (Bacon, Leek, Tomato and Potato) Soup
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Serve with BLCC: Berries, Lemon Curd Cakes. Read more...