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Rachael Ray Recipes

Grilled Jumbo Shrimp and Pickled "Gazpacho" Roll-ups
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This dish, served chilled, is light, fast and delicious and works well for a meal or for entertaining. If you are not familiar with giardiniera, this is a great dish to try it with – it is fabulous with the shrimp. Read more...
Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens
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This dish is a sure crowd pleaser that will impress your guests with its presentation. But the taste is what they'll be talking about – you'll have trouble deciding which part you love more, the delicious crab filling or the flavorful dressing! Be sure to use real lump crabmeat. Read more...
Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce
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Ingredients 1 1/2 pounds boneless, skinless chicken thighs Extra-virgin olive oil, for drizzling Coarse salt and black pepper 3 stems fresh rosemary, leaves stripped and chopped 1 cup chicken or vegetable stock 1-ounce dried porcini mushrooms 2 tablespoons extra-virgin olive oil 1/8 pound, 4 slices, pancetta, chopped, available at your deli counter or 3 slices bacon, chopped 2 cloves garlic, crushed 1 large shallot, chopped 2 portobello mushroom caps, halved and thinly sliced Coarse salt and freshly ground black pepper 1 tablespoon all-purpose flour 1 cup dry red wine Preparation... Read more...
Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes
|rachael-ray
Turn simple chicken thighs into a special meal with this recipe. The marinade is fantastic, and can be used for a variety of meats and vegetables. Starchy potatoes, like Idaho or Russet, are my choice when making baked or mashed potatoes because they turn out light and fluffy, while low-starch potatoes like red or new potatoes hold their shape when roasted or tossed in potato salad. –RR Read more...
Grilled Chicken Cobb Salad
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Serving the Cobb Salad this way makes sure that everyone gets the good stuff! The dressing is simple, yet tasty. Read more...
Chicken Cacciatore Subs
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These subs are perfect for movie night or for watching the Big Game. They'll quickly become a family favorite. Read more...
Ratatouille Grilled Panini
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Ingredients 3/4 cup extra virgin olive oil(EVOO) 2 large cloves garlic, crushed 1 eggplant, peeled lengthwise in 2 places to make stripes and sliced lengthwise 1/2 inch thick 1 zucchini, sliced lengthwise 1/2 inch thick Salt and pepper Herbes de Provence 2 bell peppers, quartered lengthwise 1 loaf ciabatta bread, split horizontally 8 slices Swiss or fontina cheese 2 cups arugula leaves 1/3 cup store-bought olive tapenade Preparation Heat a grill or grill pan over medium heat. In a small saucepan, combine the EVOO and garlic and heat on the... Read more...
Bistecca alla Puttanesca
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In this recipe, Rachael combines the elements of Puttanesca pasta with a flatiron steak for the flavors of Tuscany. Read more...
Italian Grilled Cheese
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Serve with Mini Meatball Minestra with Provolone. Read more...
French White Burgundy Chicken and Egg Noodles
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Serve with Peach Melba Sauté and Ice Cream. Read more...
Tuna Steaks with Tomato and Basil Raw Sauce
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Serve with Spaghetti with Pancetta, Escarole and Garlic Chips. Read more...
Beef and Chicken Fajita Burgers: Have One of Each!
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Serve with Bacon and Black Bean Smash. Read more...