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Rachael Ray Recipes

Sweet 'n Sour Sirloin Stir-Fry with Ranch Mashed Potatoes
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Serve with Warm Sesame Slaw Salad. Read more...
Farmer's Bagel Baskets
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It’s not every day that you get to say a half is better than a whole, but that’s the case when eating in moderation. Read more...
Sicilian Tuna Cutlets with Orange-and-Scallion Salsa
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Ingredients Four 6-ounce yellowfin tuna steaks, halved Salt and pepper 1 1/2 cups breadcrumbs 3 large navel oranges plus grated peel of 1 orange 1/3 cup finely chopped flat leaf parsley (a generous handful) 2 large cloves garlic, finely chopped 4 scallions or 1/2 red onion, finely chopped 2 sprigs oregano, finely chopped Extra virgin olive oil (EVOO), for drizzling and frying 4 cups arugula leaves Juice of 1/2 lemon Preparation Place the tuna between 2 pieces of wax or parchment paper and pound out to 1/8 inch thick. Season... Read more...
Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto
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Serve with Grilled Baby Vegetables. Read more...
Sliced Steak with Fondue Gravy and Smashed Pea Potatoes
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Ingredients 4 Idaho potatoes, peeled and chopped Salt and freshly ground pepper 2 tablespoons extra virgin olive oil (EVOO) 4 flat-iron steaks (6 ounces each), (each about 1-inch thick) 2 tablespoons butter 3 shallots, finely chopped 2 tablespoons all-purpose flour 2 tablespoons sherry or white wine 1 cup plus 2 tablespoons chicken stock, divided 1 cup plus 2 tablespoons milk or cream (whichever you prefer), divided 1 1/2 cups shredded Swiss cheese 1 box frozen peas (10 ounces) 2 tablespoons Dijon mustard 1/2 cup flat leaf parsley (about a handful),... Read more...
Potato, Spinach and Artichoke Soup
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Ingredients 5 large baking potatoes, peeled and quartered Salt One box frozen artichoke hearts (9 ounces), thawed Two boxes chopped frozen spinach (10 ounce each), thawed 2 tablespoons butter 2 tablespoons extra virgin olive oil (EVOO) 1 onion, finely chopped 4 cloves garlic, finely chopped 1 cup milk Pepper 4 sprigs thyme, leaves chopped One 32-ounce container (4 cups) chicken broth 1 cup grated Parmigiano Reggiano cheese, plus more to pass around the table Crusty bread, sliced and toasted Preparation Place the potatoes in a large pot of cold water... Read more...
Country Pork and Peppercorn Burgers
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Serve with your favorite potato salad, such as this one, from Rach! Read more...
Turkey Croquettes with Mushroom-Rosemary Gravy
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Spanish croquetas are little hand-held bundles that are crispy on the outside, and hot and oozing on the inside with a filling that usually includes mashed potato and ham, chicken or fish. Croquettes are the French or Southern version. –RRServe with Sausage, Kale and Cranberry Pasta. Read more...
Garden Salad with Smoked Almond-Cilantro Dressing
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The combination of flavors in this recipe make a unique and colorful salad. Read more...
Brisket Pan Gravy and Biscuits
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This is made from the yummy goodness on the bottom of the pan used to make Brisket. Read more...
Spicy Buttermilk Chicken Tenders with Molasses Dipping Gravy
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Ingredients 2 pounds chicken tenders 3 cups buttermilk 2 cups olive, canola or peanut oil, as needed to shallow fry 2 cups plus 3 tablespoons flour, divided 2 tablespoons smoked paprika 1 tablespoon dry mustard 2 tablespoons chili powder 2 tablespoons grill seasoning 2 tablespoons poultry seasoning or dried ground thyme 3 tablespoons butter 2 cups chicken stock 2 tablespoons Worcestershire sauce 1/4 cup molasses Salt and ground black pepper Preparation Place the chicken tenders in the buttermilk and marinate for at least 30 minutes or up to 2 hours.Pre-heat... Read more...
Wild Cacciatore
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Ingredients 2 cups chicken stock (eyeball it) 1 ounce dried wild mushrooms (half of a 2-ounce package) 2 tablespoons extra virgin olive oil (EVOO) 2 packages boneless, skinless chicken thighs (about 2 pounds) Salt and freshly ground black pepper 1 cup flour (eyeball it) 1 large onion, chopped 4 cloves garlic, chopped 4 large portobello mushroom caps, cut in half and thinly sliced 1 fresh bay leaf 2 sprigs of rosemary, leaves removed from stem and chopped 1 teaspoon crushed red pepper flakes 1 cup dry red wine (eyeball it)... Read more...