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Rachael Ray Recipes

Turkey Chili Cheeseburgers
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Try serving these burgers with Red, White and Blue Grilled Barbecue Potato Salad. Read more...
Raise the Steaks: Strip Steaks with Two Sauces
|rachael-ray
Serve with Super Mussels with Chorizo.Ingredients Sauce one: 1/2 cup flat-leaf parsley, 2 generous handfuls 1/8 cup cilantro leaves, a handful 5 to 6 sprigs thyme leaves, stripped from stems 2 cloves garlic, popped from skin Salt and pepper 3 tablespoons red wine vinegar, eyeball it 1/3 tablespoons extra-virgin olive oil, eyeball it Sauce two: 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 small onion, chopped 2 tablespoons brown sugar 2 teaspoons hot sauce, eyeball it 2 tablespoons Worcestershire, eyeball it 1 teaspoon coarse black pepper 1... Read more...
Lean, Mean and Spicy Beef Satay Sticks
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This delicious Asian-inspired party starter can also be made with chicken. Read more...
Deviled Chicken and Grilled Stone Fruit
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This is the perfect recipe for a barbecue on a summer evening. Read more...
Halibut Fish Tacos with Guacamole Sauce
|rachael-ray
Fresh and light, this generous recipe makes three tacos per serving. You can change it up with a variety of white fishes, such as cod or tilapia. Read more...
Grilled Boneless Leg of Lamb
|rachael-ray
Save time tomorrow! This recipe includes an extra pound of lamb, which can be used to make Lamb Pitas with Tomato, Scallions and Mint Yogurt Dressing for tomorrow's dinner.Complete this menu with Baby Potatoes with Cumin and Watercress Salad with Lime Dressing. Read more...
Grilled Shrimp Cocktail with Horseradish Cream Dipping Sauce
|rachael-ray
This recipe takes shrimp cocktail to a whole new level! The sauce is incredible – if you have extra, you can use it on fish, steak or roast beef sandwiches the next day. Read more...
Swordfish Kebabs with Tomato-Arugula Salad
|rachael-ray
Ingredients 2 1/2 pounds swordfish steaks, cut 1 inch thick 6 garlic cloves, chopped Zest of 2 lemons, 1 lemon juiced and 1 cut into wedges after zesting 1/2 cup flat leaf parsley (a couple of generous handfuls) Extra virgin olive oil (EVOO), for liberal drizzling (1/3-1/2 cup) Salt and freshly ground pepper 4 plum tomatoes, diced 2 bunches of arugula, coarsely chopped Preparation Pre-heat a grill or a grill pan to medium-high. Cut the skin off the fish steaks and cut away any deeply colored or veined connective tissue.... Read more...
Tagliata and Mushroom-Celery Salad
|rachael-ray
Ingredients Four 1/2-inch-thick shell or sirloin steaks (about 2¼ pounds total) Extra virgin olive oil (EVOO), for liberal drizzling (1/3 cup) 3 sprigs of fresh rosemary, leaves stripped from stems and finely chopped Salt and freshly ground pepper 1 celery heart, including leaves, root end trimmed 8 portobello mushroom caps, wiped clean with a damp towel 1 cup flat leaf parsley, coarsely chopped (a few generous handfuls) 4 ounces Parmigiano Reggiano cheese, shaved with a vegetable peeler (about 1/2 cup) Juice of 1 lemon Preparation Pre-heat a grill or a... Read more...
Jalapeño Popper Sliders
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Rachael served these rockin' sliders at her 2011 Feedback Party in Austin, Texas! Read more...
Oil and Vinegar Flank Steak
|rachael-ray
This flank steak recipe is so easy, you can make it on a whim. But you do need to leave time to marinate it! Read more...
Split Dog Foot-Longs
|rachael-ray
Serve with Oil and Vinegar Slaw and Doctored-Up Baked Beans alongside. Read more...