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Rachael Ray Recipes

Meatloaf Muffins with Barbecue Sauce
Meatloaf Muffins with Barbecue Sauce
|Rachael Ray
Meatloaf never misses—it’s a home run no matter how you bake it! Whether it’s free-formed on a cookie sheet, packed into a loaf pan, or shaped into these fun muffin-sized... Read more...
Poor Man's Caviar: Eggplant Spread
|Rachael Ray
This appetizer is rich without breaking the bank. To ritz up your menu even more, add mixed olives and selections of Italian sheep's milk cheeses as accompaniments. When you roast eggplant whole in the oven, it takes on a smoky flavor that adds depth to eggplant spreads and salads. –RRFor a complete meal, serve with Tuscan Chicken, Wild Mushroom Risotto and Salad for Ten in Two. Read more...
Sausage Stuffed Mushrooms
|Rachael Ray
Stuffed mushroom caps are an elegant and impressive party snack that can be passed around while still warm. –RR Serve with Lemon Balsamic Rosemary Skewered Vegetables and Fried Mozzarella Bites. Read more...
Roasted Veggie Dip
|Rachael Ray
Next time you make a turkey sandwich, slap some of this veggie dip on the bread rather than mayo for a lighter and more flavorful lunch! –RR Read more...
Spanish-Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans
|Rachael Ray
Serve with Manchego Cheesy Rice. Read more...
Romaine Salad with Roasted Red Pepper Vinaigrette
|Rachael Ray
Serve with Not-sagna Pasta Toss. Read more...
Spinach and Mushroom Stuffed Chicken Breasts
|Rachael Ray
For a complete meal, serve with Spaghetti with Zucchini and Garlic and Sambuca Cake with Strawberries, Whipped Cream and Shaved Chocolate. Read more...
Piquillo Pepper Orzo
|Rachael Ray
Serve with Spanish-Style Chicken with Crispy Chorizo and Chimichurri and Olive Buttered Green Beans. Read more...
Herb Chimichurri Sauce
|Rachael Ray
Chimichurri originated in Argentina and is fantastic with all kinds of grilled meats. This sauce was created to accompany Rachael's Bife De Chorizo with Hearts of Palm Salad. Read more...
Brazilian Vatapa
|Rachael Ray
Ingredients 1/3 cup smooth peanut butter 1/4 loaf stale French bread, cut into chunks 1 can coconut milk (13.5 ounces) A 1-inch knob ginger, peeled and grated 2 to 3 cloves grated garlic A few dashes hot sauce 1/4 cup cilantro (about a handful), chopped Juice and zest of 2 limes 2 scallions, thinly sliced 1/2 cup chicken stock 1 tablespoon extra virgin olive oil (EVOO) Salt and freshly ground black pepper 1 1/2 pound jumbo-sized or large shrimp, cleaned, deveined and tails removed Preparation In a blender or food... Read more...
Grape Slushy
|Rachael Ray
On a hot summer day, what better snack is there than popping some frozen grapes in your mouth? They are cool, refreshing and nutritious. We've taken frozen grapes to the next level and made a frozen grape slushy – jam packed with fruit to start the day off right. Read more...
Double Eggplant Parm Baked Ziti
|Rachael Ray
Eggplant Parm or Baked Ziti? How about both?! This recipe adds up to a meal that that is a real crowd-pleaser. Read more...