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Rachael Ray Recipes

Elsa's Jumbo Shrimp with Sage and Pancetta
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Looking for a show-stopping appetizer or a light main? These jumbo shrimp, wrapped in crispy pancetta and infused with fresh sage, will have everyone asking for the recipe. With a simple prep and just a few minutes on the grill or skillet, this dish is as easy as it is delicious. Pair it with a fresh Watercress Salad or Citrus Green Bean Salad for the perfect balance of flavors. Read more...
Steakhouse Shepherd's Pie
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Serve with Tomato and Shrimp Salad with Horseradish Dressing. Read more...
Renaissance of Tuna Casserole
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Serve with Iceberg Salad with Shrimp, French Cut Green Beans with Almonds and Fried Onions and Grown Up Ice Cream Soda. Read more...
Scallops Bonne Femme and Spinach with Crispy Prosciutto
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Ingredients 5 tablespoons extra virgin olive oil (EVOO), divided 1 large shallot, finely chopped 12 button mushrooms, thinly sliced 8 tablespoons butter, divided 1 tablespoon all-purpose flour 1/2 cup dry white wine 1/2 cup chicken stock 1 cup cream Freshly grated nutmeg, to taste Salt and freshly ground black pepper 1-2 dashes hot sauce 8 slices prosciutto 1 clove garlic, grated 2 fresh thyme sprigs, leaves chopped 3-4 fresh basil leaves, chopped 1 baguette, split and halved 20 large sea scallops, trimmed of any connective tissue and patted dry 1... Read more...
Cod Croquettes with Sweet Red Pepper Gravy and Mashed Potatoes with Spinach
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Seafood lovers and non-seafood fans alike will love this tasty fish dish, which is a colorful and creative way to prepare cod or other white fish. OldBay Seasoning, a savory and distinctive blend of herbs and spices, is most famously used to season seafood boils and crab cakes, but it can also pep up fries, chicken, corn, deviled eggs or burgers. –RR Read more...
New England Dog and Slaw Bites
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Serve with Crab and Corn Chowda-Mac and I-Scream Cones. Read more...
The Yukon via Vermont: Yukon Gold Potato Pancakes and Chunky Applesauce
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For a meal filled with potatoes, serve with Stuffed Potatoes with Ham, Thyme and Gruyère. Read more...
Green Salad with Strawberry Balsamic Vinaigrette
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This dressing is sweet (no pun intended)! Drizzle it over spinach or any lettuce you choose. Rach likes to use mixed greens when she makes it. The balsamic vinegar gives it a little kick. Read more...
Sloppy Sausage and Pepper Heroes with Pickled Onions
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Ingredients 1/4 cup sugar 1/2 cup white balsamic vinegar 1 medium red onion, thinly sliced 2 tablespoons extra virgin olive oil (EVOO) 1 1/2 pounds ground pork Salt and ground black pepper 1 tablespoon fennel seeds 1 teaspoon red pepper flakes 3 cubanelle peppers (Italian frying peppers), seeded and thinly sliced 2 cloves garlic, finely chopped or grated 1/4 cup tomato paste 1/2 cup white wine 1 1/2 cups chicken stock 4 crusty rolls (such as a ciabatta or Kaiser roll), split and toasted Preparation Place a small pot over... Read more...
Croque Madame
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This recipe will take you to Paris in one bite! The Dijon and nutmeg in the sauce give it fabulous flavor. You can serve with Green Salad with Strawberry Balsamic Vinaigrette. Read more...
Chicken Chickpea Curry
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Ingredients 2 tablespoons extra virgin olive oil (EVOO) 3/4 pound boneless, skinless chicken thighs, cut into chunks Salt and ground black pepper 1 medium onion, cut into small dice 3 stalks celery, cut into small dice 2 tablespoons curry powder 1 McIntosh, Gala or Golden Delicious apple, cut into small dice 1 can chickpeas (15.5 ounces), drained and rinsed 1 cup couscous 1 tablespoon cilantro, chopped Preparation Place a medium, high-sided pot over medium-high heat with a 2 turns of the pan of EVOO, about 2 tablespoons. Season chicken with... Read more...
Wild Mushroom Ravioli with Eggplant and Goat Cheese
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Serve with Red Snapper in Crazy Water: Acqua Pazza. Read more...