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Rachael Ray Recipes

Tagliata and Mushroom-Celery Salad
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Ingredients Four 1/2-inch-thick shell or sirloin steaks (about 2¼ pounds total) Extra virgin olive oil (EVOO), for liberal drizzling (1/3 cup) 3 sprigs of fresh rosemary, leaves stripped from stems and finely chopped Salt and freshly ground pepper 1 celery heart, including leaves, root end trimmed 8 portobello mushroom caps, wiped clean with a damp towel 1 cup flat leaf parsley, coarsely chopped (a few generous handfuls) 4 ounces Parmigiano Reggiano cheese, shaved with a vegetable peeler (about 1/2 cup) Juice of 1 lemon Preparation Pre-heat a grill or a... Read more...
Panzanella-Topped Grilled Portobellos
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Ingredients 8 portobello mushroom caps, wiped clean with a damp towel Extra virgin olive oil (EVOO), for liberal drizzling (1/2-1/3 cup) Grill seasoning, such as McCormick's brand Montreal Steak Seasoning Four 3/4 inch-thick slices of crusty bread (stale bread is better) 1 large garlic clove, smashed and peeled 4 plum tomatoes, seeded and diced 2 Cubanelle peppers, seeded and diced 3 jarred roasted red peppers, chopped 1 small red onion, chopped 1 pound ball fresh smoked mozzarella, diced 1 cup arugula (a couple of handfuls), shredded 1 cup basil (about... Read more...
Sweet and Savory Menu: Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers
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Serve with Vanilla Ice Cream with Balsamic Fig Sauce. Read more...
Chicken Cutlets Brasciole
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Serve with Lemon-Pepper Capellini. Read more...
Spanish Fish in a Sack
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Serve with Potatoes with Chorizo and Onions and Orange Sherry Mushroom Caps. Read more...
Veal Milanese
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Serve with Instant Pesto Torta with Bread and Vegetables and Sweet Mascarpone and Berries with Marsala. 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...
Sambuca Cake with Strawberries, Whipped Cream and Shaved Chocolate
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For a complete meal, serve with Spaghetti with Zucchini and Garlic and Spinach and Mushroom Stuffed Chicken Breasts. Read more...
Tropical Sundaes
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For a complete meal, serve with Teriyaki Chicken with Warm Ginger-Carrot Slaw and Pineapple Spears with Lime and Honey. Read more...
My Sweet Italian Angel
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This dessert has a special lemon kick. For a complete meal, serve with Tarragon-Cream Chicken and Polenta Pot Pies. Read more...
Cider Sweet Potatoes
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Add flavor and texture to sweet potato mashers! Read more...