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Rachael Ray Recipes

Mini Cheeseburger Salad with Yellow Mustard Vinaigrette
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Who needs the bun when you can have your favorite cheeseburger this way?! The tangy mustard dressing hits the spot. Pickling is a cooking technique that keeps food edible longer, but the side benefit is the great taste that comes when the vegetable or fruit soaks in a brine of vinegar, sugar, salt, herbs and spices. –RR Read more...
Mockbraten (Flank Steak with Sauerbraten-Style Sauce), Smashed Potatoes with Horseradish and Chives and Red Cabbage with Apple and Onions
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Rachael translates a traditionally long-cooked recipe into an easy-to-prepare complete meal. This recipe is a great alternative to plain flank steak. Read more...
Tuna Mini Melts with Rosemary
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Serve with Roasted Red Pepper Dip, Prosciutto with Pears and Arugula and Portobello Pizzas. Read more...
Charred Spanish Ham and Cheese Melts and "Hot" Olives with Herbs and Spices
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Serve with Grilled Shrimp and Chorizo Skewers with Piquillo Gazpacho and Savory Spritzer Cocktails. Read more...
Ultimate BBQ Burger with Chipotle Ranch Sauce
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The spice blend of this burger gives the meat the sweet-smoky flavor of BBQ, while the chipotle ranch sauce heats things up and then cools things off. This one will be a summertime hit at your next backyard barbecue. Try it on the Fourth of July for some real fireworks! Serve with Not Potato Salad or Red, White and Blue Slaw Salad (or both!), which are great with any burger! –RR Read more...
Teriyaki Chicken with Warm Ginger-Carrot Slaw
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For a complete meal, serve with Pineapple Spears with Lime and Honey and Tropical Sundaes. Read more...
Slumdog Chicken Skewers
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If you're cheering for Slumdog Millionaire, make this dish while you watch the Oscars® this Sunday! Read more...
Tequila-Lime Chicken with Tex-Mex Chimi-Chop
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Ingredients 1/2 cup tequila Juice of 4 limes 1 tablespoon hot sauce 1/4 cup vegetable or canola oil 4 bone-in, skin-off chicken breasts Salt and ground black pepper 1/2 cup cilantro leaves, finely chopped 1/4 cup mint leaves, finely chopped 1/2 red onion, finely chopped 1 jalapeño pepper, seeded and finely chopped 3 tablespoons red wine vinegar 1/3 cup extra virgin olive oil (EVOO) Preparation In a large bowl, combine the tequila, lime juice, hot sauce and vegetable or canola oil. Add the chicken to the mixture and marinate for... Read more...
Mediterranean Fish Tacos
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Serve with Orzo with Chickpeas. Read more...
Sliced Grilled Portobello Mushroom Sorta-Caesar Salads
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Serve with Tipsy-Triple Chocolate Shakes and Strawberries. Read more...
Grilled Eggplant alla Norma Subs
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You can shrink the bread down and increase the number of uses for this recipe. For example, you can use the grilled eggplant and tomato sub filling to top toast rounds for a fun any-night appetizer or a party snack. Chop the eggplant as small as the tomatoes for this use. Read more...
Cobb Salad: Double the Meat and Hold the Lettuce!
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From Rachael: "A Cobb Salad is usually a big mound of lettuce topped with strips of chopped chicken, bacon, avocado, tomatoes, hardboiled egg and blue cheese. I love it, but I've noticed that once I mix it up and start eating, my fork is busy fishing around the lettuce trying to catch all the chicken and bacon. So, I decided to hold the lettuce. I did add some watercress, but that's for its great peppery flavor!" Read more...