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Rachael Ray Recipes

Curry Crunch Salad with Naan
|rachael-ray
This easy salad gives brings you the flavors of India. Read more...
Shrimp Cocktail Salad Rolls
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Ingredients 16 large, store-bought, peeled, de-veined and cooked shrimp, tails removed and chopped into bite-size pieces (look for them near the seafood counter) 5 radishes, thinly sliced, then stacked and julienned into matchsticks 1/4 yellow bell pepper, finely chopped 2 scallions, both green and white parts, thinly sliced on an angle 6 stalks celery, two finely chopped and four cut into sticks 3 tablespoons red wine vinegar 2-3 tablespoons honey 1 teaspoon Worcestershire sauce 1/4 cup hot sauce 1/4 cup store-bought cocktail sauce 1/4 cup extra virgin olive oil (EVOO)... Read more...
Double Mushroom and Marsala Cream Fettuccine
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Marsala wine and mushrooms add  flavor to this fettuccine favorite. Read more...
Zin-Zan Chicken
|rachael-ray
Ingredients 1 cup rice 2 cups chicken stock Zest and juice of 1 orange, divided 2 tablespoons extra virgin olive oil (EVOO) 2 pounds boneless, skinless chicken breasts, cut into bite-size chunks Salt and ground black pepper 1 red bell pepper, seeded and cut into bite-size pieces 1 green bell pepper, seeded and cut into bite-size pieces 1 red onion, cut into bite-size pieces 2 cloves garlic, finely chopped or grated 1-inch chunk ginger, peeled and grated or 1 teaspoon dried ginger 1 tablespoon butter 1 tablespoon flour 1 cup... Read more...
Goat Cheese Burgers with Beets
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Enjoy farm fresh veggies and herbs with these bodacious burgers. Read more...
Mashed Sweet Potatoes, Pork Chop with Cider Gravy, Sautéed Apples and Onions
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Serve with Corn Muffins with Bacon Bits and Cheddar Cheese. Read more...
Mashed Potato Soup
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Turn leftover mashed potatoes into the ultimate comfort food with this rich and creamy mashed potato soup! Crispy bacon, sharp cheddar, and a velvety texture make this an easy, satisfying meal that’s perfect for chilly days. Read more...
Tex-Mex Buttermilk Chicken Tenders and Corn on the Cob
|rachael-ray
Ingredients 4 cups vegetable oil, for frying 2 tablespoons chili powder 1 tablespoon sweet smoked paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon poultry seasoning Juice of 2 limes and 2 teaspoons grated peel, plus wedges for serving 2 cups buttermilk 2 1/2 cups flour 2 pounds chicken tenders Salt and pepper 4 ears corn Hot pepper sauce, for passing at the table Preparation In a large, heavy skillet, heat the oil over medium-high heat. In a bowl, combine the chili powder, paprika, garlic powder, onion powder,... Read more...
Quick Pork Stoup with Polenta
|rachael-ray
Ingredients 3 tablespoons extra virgin olive oil (EVOO) 1/4 pound slab pancetta, chopped 1/2 cup flour 1 teaspoon ground allspice 1 1/2 to 2 pounds pork tenderloin, trimmed and cut into bite-size pieces Salt and pepper 1 large red onion, coarsely chopped 3-4 carrots, sliced 1/2 inch thick on an angle 3-4 ribs celery from the heart, sliced 1 inch thick on an angle 1 bay leaf 1 sprig rosemary 1 cup dry red wine 3 tablespoons tomato paste One 32-ounce container (32-ounce), (4 cups) chicken broth 2 cups milk... Read more...
Peanut Butter Sesame Noodles
|rachael-ray
These noodles make for a speedy meal with an Asian flair. We like using whole wheat pasta for added flavor and tossing in some veggies for crunch. Read more...
Monkfish and Gremolata
|rachael-ray
Gremolata works magic with vegetables (try it with asparagus), soups (try it with tomato soup or chicken stew) or grilled meats and fish. It's one of Rachael's favorite garnishes – as she says, "It's a knockout!" and turns any dish into a gourmet meal. Here, Rachael has combined her Gremolata recipe with monkfish, a firm white fish. Read more...
Ham Steak with Apricot-Peach Sauce
|rachael-ray
A short cut way to serving delicious ham! Read more...