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Rachael Ray Recipes

Spicy Tomato and Tuna Spaghetti
|rachael-ray
Here's new take on the good ol' tuna casserole – hold the canned condensed soup, please! Go Italian and try this spaghetti or try Creamy Tarragon Tuna over Egg Noodles for a French twist on creamy tuna and egg noodles. Serve with a green salad for a super tuna supper. Rachael says, "This spaghetti is topped with anchovy breadcrumbs. In our family, we use these breadcrumbs in place of grated cheese on top of pastas made with fish, like the canned tuna used here. If you think you don’t like... Read more...
Olive Tapenade
|rachael-ray
This recipe is from one of Rachael's first books, Veggie Meals. You can use this mixture in many recipes, including Greek Mixed Grill Kebabs, or spread it on warm pita bread. Read more...
Sesame-Battered Fish Tacos with Seared Cabbage and Avocado Cream
|rachael-ray
Ingredients 1 1/2 pounds firm white fish, such as mahi-mahi or halibut, cut into 1 1/2-inch pieces Salt and pepper 2 teaspoons (2/3 palmful), ground chipotle powder 2 teaspoons (2/3 palmful), ground coriander 1 bottle Mexican beer (1 1/2 cups), such as Dos Equis 1 cup flour 3 tablespoons sesame seeds 2 tablespoons hot sauce (eyeball it) 1 teaspoon sugar 1/2 teaspoon baking powder Vegetable oil or other light oil, for frying, plus 2 tablespoons, divided 1 small head of Savoy cabbage, quartered, cored and shredded 1 red onion, thinly... Read more...
Tuna Salad Stuffed Tomatoes
|rachael-ray
This recipe doesn't require cooking, making it the perfect meal to serve when you want something quick and easy. Read more...
Sesame-Lime Shrimp Salad with Lettuce Wraps
|rachael-ray
Serve with Everything LoMein. Read more...
Everything Gumbo
|rachael-ray
In Cajun/Creole cooking, “the trinity” is a trio of vegetables (onion, celery, bell pepper) that starts out lots of dishes, including this gumbo. My trinity is “plus two” because I add garlic and a chile. You can shop for fresh seafood along with everything else if you’re planning on serving this onCook Day, but if you’re serving it later in the week, pick it up no earlier than the day before you’ll be serving it (and ideally on the day itself). Suggested side: Crusty white bread or rice with scallions... Read more...
Tuna Nicoise
|rachael-ray
Serve with a warm baguette. Read more...
Tuna Mini Melts with Rosemary
|rachael-ray
Serve with Roasted Red Pepper Dip, Prosciutto with Pears and Arugula and Portobello Pizzas. Read more...
Roasted Garlic Aioli Baked Fish
|rachael-ray
For dinner we had Crab Cakes (page 43) and Cocktail Sauce (page 134). I also made a Roasted Garlic Aioli Baked Fish. We had rum babas for dessert.Roasted Garlic Aioli Baked FishI made more aioli than I needed for the fish, so I used the leftovers to make Tartar Sauce (page 21). Read more...
Shrimp and Pork Balls with Spicy Lime Dipping Sauce
|rachael-ray
Serve with  MYOTO-Make Your Own Takeout: Thai Chicken Noodle Soup. Read more...
Bagna Cauda Cauliflower Pasta
|rachael-ray
Enliven fresh cauliflower with a creamy garlic sauce. Toss with a wide noodle pasta and garnish with fresh parsley. Read more...
Spanish Shrimp and Chorizo with Sweet Pea Couscous
|rachael-ray
Ingredients 2 teaspoons smoked paprika 4 cloves garlic, chopped or grated 2-3 teaspoons hot sauce 1/4 cup parsley, chopped (about a handful) Zest and juice of 1 lemon 2 tablespoons extra virgin olive oil (EVOO), divided Salt and freshly ground black pepper 24 large to jumbo shrimp, shelled and deveined A pinch of saffron (you can substitute saffron powder) 1 teaspoon turmeric 1 tablespoon butter 2 cups chicken stock, divided 1 box frozen peas (10 ounces) 2 cups couscous 3/4 pound chorizo, sliced Preparation In a shallow bowl, combine the... Read more...