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Rachael Ray Recipes

Red Wine Rice with Grapes
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Serve with Bacon Wrapped Chicken with Blue Cheese and Pecans and Savory Swiss Chard. Read more...
Crab and Corn Chowda-Mac
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Serve with New England Dog and Slaw Bites and I-Scream Cones. Read more...
Chicken Tortilla Soup with Chipotle and Fire-Roasted Tomato
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The smokehouse flavor of the cheese and bacon really make this soup something special, and the chipotles give it a definite kick! Read more...
Radicchio-Pasta Salad
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Serve with Blue-rugula Burgers.Ingredients Salt 1/2 pound orecchiette 2 tablespoons orange marmalade 1 small clove garlic, grated or very finely chopped 2 sprigs fresh oregano, leaves stripped and very finely chopped (1 teaspoon) 1 tablespoon Dijon mustard 2 tablespoons red wine vinegar 1/3 cup extra virgin olive oil (EVOO) Freshly ground black pepper 1/2 small red onion, chopped 1 head radicchio Preparation Bring a pot of water to a boil, salt it and cook the pasta to al dente.In a mixing bowl, whisk together the orange marmalade, garlic, oregano, mustard... Read more...
Whole Wheat Penne with Pesto and Ricotta
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Ingredients Salt 1 pound whole wheat penne rigate pasta 1/3 cup walnut pieces (a generous handful) 1 cup packed spinach or baby spinach leaves 1/2 cup packed arugula leaves 1/3 cup chopped flat-leaf parsley (a generous handful) 1 clove garlic, smashed and peeled Pepper 1/3 cup extra virgin olive oil (EVOO) 2/3 cup grated Parmigiano Reggiano cheese (a couple of generous handfuls) 1 cup ricotta cheese 1 tablespoon honey Preparation Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving... Read more...
Great Goulash: Ground Turkey Paprikash and Macaroni
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This quick and hearty recipe has a great combination of flavors. Make extra or save some for leftovers – it tastes even better the next day! For a complete meal, serve with Bibb Lettuce Salads with Caper Dressing Caps. Read more...
Ravioli Vegetable
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Ingredients 2 packages chopped frozen spinach, defrosted in microwave 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4-6 cloves garlic, finely chopped 2 cans quartered artichokes in water, drained well Salt and pepper White Sauce: 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups vegetable or chicken stock 1/2 cup cream or half-and-half 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls 1/4 teaspoon nutmeg, freshly grated Salt and black pepper 1 sack, 2 cups grated provolone or Italian 4 Cheese Blend, from dairy aisle, 10 ounces 1 large... Read more...
Noodle Bowls With Green Veggies
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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
Smoky Turkey Shepherd's Pie
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Serve with Warm Strawberries and Cream. Read more...
Chicken Riggies and 'Scarole with Soul
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Rachael says, "In central and western New York State, the Italian-American community has a specialty: Chicken Riggies. It is a dish made in many versions, but they all have chicken and rigatoni tossed with sweet and hot peppers and tomato sauce in common. Here's my recipe for Chicken Riggies. Spicy escarole makes a perfect partner to this dish." Read more...
Bourbon-Pecan Smashed Sweet Potatoes
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ItalicQuoteUnordered listOrdered listInsert mediaThese Bourbon-Pecan Smashed Sweet Potatoes are part of a delicious Thanksgiving meal that will be ready in no time! Serve with Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy and Brussels Sprouts with Bacon. Dishes like this are why it's called comfort food, so I also like to save this recipe for really cold days, when everyone's ready to sit down and really EAT! –RR Read more...
Super Tuscan Burgers and Potato Salad with Capers and Celery
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Ingredients 2 1/2 pounds small waxy potatoes, quartered or halved, depending on size Coarse salt 3/4 pound ground pork 3/4 pound ground veal 3 tablespoons extra virgin olive oil (EVOO), plus 5-6 tablespoons, divided 1/2 cup dry Italian red wine, divided 1/4 medium yellow skinned onion, finely chopped 3 tablespoons, 5 or 6 sprigs, chopped fresh sage leaves 4 cloves garlic, chopped Coarse black pepper 1/2 pound cremini (baby portobello) mushrooms, sliced 4 crusty rolls, split 8 ounces Pecorino Romano, shaved with a vegetable peeler 1 cup arugula leaves, 1/2... Read more...