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Rachael Ray Recipes

Puttanesca P'schetti with Shrimp
|rachael-ray
Ingredients Salt 1 pound spaghetti 1 pound shrimp, peeled and tails left on 2 teaspoons Old Bay seasoning 1 teaspoon grated lemon peel 1/4 cup extra virgin olive oil (EVOO) 6 canned anchovy fillets 4 large cloves garlic, finely chopped or grated 1 teaspoon crushed red pepper 2 pints grape tomatoes 1/2 cup oil-cured olives, chopped 3 tablespoons brined capers 1/3 cup dry vermouth 1/2 cup fresh basil leaves, torn or shredded 1/2 cup flat leaf parsley leaves, chopped Preparation Bring a large pot of water to a boil, salt... Read more...
Venetian Mac 'n Cheese with Radicchio and Shrimp
|rachael-ray
Ingredients Salt 1 pounnd medium shell pasta 2 tablespoons butter 2 tablespoons flour 1 1/2 cups half-and-half or whole milk 1 cup chicken broth Pepper Pinch Nutmeg 2 tablespoons extra virgin olive oil (EVOO) 3 cloves garlic, grated or finely chopped 1 teaspoon anchovy paste (optional) Preparation Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute,then whisk in the half-and-half... Read more...
Spanish Spaghetti
|rachael-ray
Ingredients Salt and freshly ground black pepper 1 pound whole wheat spaghetti 1/4 cup extra virgin olive oil (EVOO) 4 cloves garlic, finely chopped 6-8 flat anchovy fillets or 3 teaspoons anchovy paste 8-10 jarred piquillo peppers or 4 roasted red peppers, drained 1 cup loosely packed pitted black olives, finely chopped 1/2 cup slivered or sliced almonds, toasted Crushed red pepper flakes 1/2 cup flat leaf parsley, chopped, for garnish Manchego cheese, for garnish Preparation Bring a large pot of water to a boil. Add some salt and the... Read more...
Spicy Shrimp, Cheesy Orzo and Roasted Green Beans
|rachael-ray
Ingredients Salt 1/2 pound orzo pasta 1 1/4 pounds green beans 1/4 cup extra virgin olive oil (EVOO) Pepper 1/4 pound chorizo or other spicy sausage, chopped 1 onion, chopped 1 red bell pepper, chopped 1 small jalapeño chile, seeded and finely chopped 1 large clove garlic, grated or finely chopped 1 pound shrimp, deveined 1 teaspoon paprika One can diced tomatoes (14.5 ounces) 1 cup grated manchego cheese 1/3 cup chopped flat leaf parsley (a generous handful) Preparation Bring a large pot of water to a boil, salt it,... Read more...
Spanish Fideos with Shrimp
|rachael-ray
Ingredients Salt 1 pound thin egg noodles (fideos), broken into 2-inch pieces 1/4 cup extra virgin olive oil (EVOO) 1 large red bell pepper, finely chopped 1 bunch scallions, chopped 4 large cloves garlic, grated or finely chopped 1 pound medium shrimp—peeled,deveined and chopped 2/3 cup chopped flat-leaf parsley (a couple of generous handfuls) 1/3 cup dry sherry 1/4 cup soy sauce Hot pepper sauce 1/4 cup slivered almonds, toasted Preparation Bring a large pot of water to a boil, salt it, add the noodles and cook until al dente.... Read more...
Puttanesca with Tuna Polpette and Penne
|rachael-ray
Serve with Escarole with Lemon Bread Crumbs. Read more...
Sardine and Bread Crumb Pasta with Puttanesca Salad
|rachael-ray
Begin with Chick Pea Starter. Puttanesca Salad is the perfect pairing for this pasta dish. Read more...
Tomato and Shrimp Salad with Horseradish Dressing
|rachael-ray
Serve with Steakhouse Shepherd's Pie. Read more...
Thai-Vietnamese Salad Bar Supreme
|rachael-ray
For a complete "bar-themed" meal, serve this main with a Sorbet Bar for dessert. Read more...
Chic Greek Salad
|rachael-ray
This salad is light, yet filling, and makes a satisfying lunch or a nice summer dinner. Read more...
Crudité and Three Sauces
|rachael-ray
Rachael recommends serving these vegetables in a 6-7 inch plain terra cotta flower pot – it looks awesome, you can use it every time you serve this crudité and it'll only cost you a few bucks at any garden shop. To serve a variety of additional appetizers or snacks, serve with Rachael's Ham, Country Pâté and Cheese Platter. Read more...
Fried Shrimp with Iceberg Slaw
Fried Shrimp with Iceberg Slaw
|Rachael Ray
__Tip__ I use a big, cheap pot for frying and a spider, not a fry basket, to take out the food for less splatter. Read more...