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Rachael Ray Recipes

Frothy-Chilly Fruit Smoothies
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Quick, cool and packed with fresh fruit, this refreshing smoothie makes a great breakfast, snack or light lunch. You can get creative with the fruit you use. Read more...
Gremolata
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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. You can also try it with orange zest. Read more...
Bottom-of-the-Box Breakfast Sundae
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Don't throw out the cereal box when all you've got left are crumbs! Here's a way to put them to good use. Read more...
Tomato and Vidalia Onion Salad with Steak Sauce Dressing
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For a complete meal, serve with Inside-out Bacon Cheeseburgers with Grilled Green Onion Mayo and Kahlua Chocolate Chunk Cookies. Read more...
Szechuan Chicken Salad
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This flavorful salad is a hit all year round for adults and kids, alike. A grown-up helper (GH) can assist young cooks with chopping, but kids of all ages will have fun adding the ingredients and tossing them together. Serve with Ginger Lemonade. Read more...
Mandarin Salad
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Serve with Super-sized Eggrolls. Read more...
Baby Artichoke Tea Sandwiches
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Tea sandwiches – how fancy! Read more...
Root Veggie Salad with Horseradish Dressing
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Serve with Mac-n-Smoked Gouda with Cauliflower. Read more...
South-of-the-Border Iceberg Salad
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Serve this with burgers as a nice side salad.  It goes really well with our Cheddar-Studded Turkey Burgers! Read more...
Roast Beef Salad
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Ingredients 1 pound deli-sliced roast beef, cut into thin strips 4 portobello mushroom caps, thinly sliced 4 celery stalks from the heart, thinly sliced on an angle 1/4 cup shaved Parmigiano Reggiano cheese 3 tablespoons extra virgin olive (EVOO) Juice of 1 lemon 1/4 cup parsley (about a handful), roughly chopped 1 teaspoon rosemary (about 1 sprig), leaves removed from stem, finely chopped Salt and ground black pepper Romaine lettuce, for serving Crackers or crusty bread, for serving Preparation In a medium size bowl, combine the roast beef, mushrooms, celery... Read more...
Mint and Lime Melon Salad
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Serve with Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa B, L or D meal: good for Breakfast, Lunch or Dinner. 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...