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Rachael Ray Recipes

Braised Chicken Sausages
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Serve with Whole Wheat Skillet Lasagna and Escarole Salad. Read more...
Rach's Crowd-Pleasing Carrots, Peas and Cheesy Pasta
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Ingredients Salt 1 pound medium or large pasta shells One package cream cheese (8 ounces) 1 small onion, peeled 1 tablespoon extra virgin olive oil (EVOO) 2 tablespoons unsalted butter, cut into small pieces 2 garlic cloves, smashed 2 tablespoons all-purpose flour 1 cup chicken broth 1 1/2 cups milk One box frozen peas and carrots (10 ounces), thawed 1 cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese (4 overflowing handfuls, or more to taste) Freshly ground pepper 10 fresh chives, snipped into short pieces with kitchen scissors Preparation... Read more...
Strip Steaks with a Side of Blue Cheese Spaghetti
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This recipe is a rich, hearty meal. The blue cheese gives it a pungent air of sophistication. Read more...
POP-Sta Pasta Bar with Three Sauces
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Two pounds of pasta, and red, white and green sauces, in under 30 – this menu ROCKS! Read more...
Emmanuel's Pasta, Peas, Prosciutto and Onion
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This recipe comes courtesy of Rach's Grandpa. It doesn't have much chopping or prep work, so it's quick to prepare and makes a light, colorful meal. Read more...
Chicken Marvalasala and Papardelle with Rosemary Gravy
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This meal lives up to it's name – it's simply marvelous (and it tastes like it must have come from a fancy restaurant)! Read more...
Lemon Rice
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This simple side goes well with a variety of dishes, especially those with Mediterranean or Indian flavors, like lamb or curries. It's one of those recipes that you'll have memorized, since it's so easy and you can use it often. Read more...
Vegetable Curry
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Ingredients 1 1/2 cups jasmine rice 2 tablespoons extra virgin olive oil (EVOO) 1 large, firm eggplant, half peeled, cut into 1-inch cubes 1 large onion, chopped 1 large red bell pepper, seeded and diced 4 cloves garlic, chopped 1 tablespoon tomato paste 1 cup vegetable or chicken stock 3 rounded tablespoons mild red curry paste, available on the international foods aisle at the grocery store 1 can chickpeas (15 ounces) 1/2 cup mango chutney (a couple of heaping tablespoons) Salt Sliced or slivered almonds, toasted A handful of cilantro,... Read more...
Walnut Chicken with Sherry and Rice Pilaf with Chives
|rachael-ray
Ingredients 1 package rice pilaf, such as Near East brand 2 leeks 3 tablespoons vegetable or peanut oil 1 1/2-2 pounds boneless skinless chicken, light meat or light and dark meat combined 2 inches ginger root, peeled and grated 3 large cloves garlic, grated or finely chopped 2 red bell peppers, seeded and cut into bite-size cubes 1 can sliced water chestnuts (8 ounces), drained Black pepper, to taste 1/2 cup dry sherry (eyeball it) 1/4-1/3 cup Tamari (dark soy sauce) 1 cup walnut halves, toasted 3-4 tablespoons chopped or... Read more...
Roast Citrus Chicken with Lemon-Thyme Gravy, Mashed Potatoes and Green Beans
|rachael-ray
Ingredients 4 chicken legs and 2 whole chicken breasts, cut in half 4 cloves garlic, smashed 10 fresh bay leaves 2 lemons, sliced 1 cup green Cerignola or Sicilian olives 1 large onion, chopped Extra virgin olive oil (EVOO), for drizzling 4 large Idaho potatoes (about 1 1/2 pounds), peeled and cut into about 1-inch cubes 1/2 cup part-skim or whole milk ricotta cheese 1/4 cup grated Parmigiano Reggiano cheese (about a handful) 1/4 Italian parsley, chopped (about a handful) 2 pounds green beans, stem ends removed 2 tablespoons butter... Read more...
Barbecued Beef and Baked Bean Chili
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This chili is full of the flavors of the Southwest! Read more...
Mac 'n Cheese Jalapeño Poppers
|rachael-ray
Combining two favorites – mac 'n cheese and jalapeño poppers – these snacks are sure to be a hit! Read more...