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Rachael Ray Recipes

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...
White Wine Chicken and Olive Stew
|rachael-ray
This recipe incorporates Gremolata as a garnish. Read more...
Ham Steak with Apricot-Peach Sauce
|rachael-ray
A short cut way to serving delicious ham! Read more...
Sloppy Porchetta
|rachael-ray
Ingredients 1 tablespoon extra virgin olive oil (EVOO) 1/4 pound slab of pancetta, cut into 1/4-inch cubes 1 1/2 pounds lean ground pork 2-3 rosemary sprigs, leaves finely chopped (about 2 tablespoons) 3-4 cloves garlic, grated or finely chopped Salt and pepper 1/2 cup chicken broth 2 tablespoons white balsamic vinegar or white wine vinegar 4 crusty ciabatta rolls or plain kaiser rolls, split Finely chopped giardiniera (pickled vegetable salad) and/or sliced cornichon, for topping Preparation In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high... Read more...
Leek-and-Gnocchi Bake with Three Cheeses and Crispy Prosciutto
|rachael-ray
This rich and decadent meal can be made in 30 minutes or less.  Fool your guests into thinking you spent hours in the kitchen! Read more...
Spicy Lentil Stoup
|rachael-ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 2 canned anchovy fillets 1/4 pound pancetta, cut into cubes 1 large baking potato, peeled and chopped 2 carrots, peeled and grated 1 onion, chopped 3 to 4 cloves garlic, grated or finely chopped 2 to 3 sprigs fresh rosemary 1 bay leaf 2 teaspoons sweet smoked paprika or ground cumin 1 teaspoon crushed red pepper 1/2 teaspoon ground allspice 1 1/2 cups dried lentils Two chicken broth (32 ounce containers (2 quarts) One can fire-roasted diced tomatoes (14.5 ounces) 1 bunch... Read more...
Mini Muttballs and Ditalini
|rachael-ray
Check out more pet-friendly recipes! Note: Always check with your vet about which foods are appropriate for you to share with your pet. Read more...
Minestra
Minestra Recipe
|rachael-ray
Minestra is a traditional Italian soup made with beans and greens. I use escarole, but you use lots of different greens such as kale. –RR For a complete meal, serve... Read more...
The Adirondacker
|rachael-ray
Named after the area where Rachael spent her childhood, this burger is full of savory flavors. Read more...
Teriyaki Pork Chops with Pineapple and Peppers
|rachael-ray
This traditional Asian pork dish served with rice and edamame is both sweet and spicy. Read more...
Big Boy Bolognese with Pappardelle
|rachael-ray
Rach made this hearty go-to pasta sauce especially for Christian Slater! Read more...
Braised Roast Beef Plated with Broccoli
Braised (Chuck) Roast Beef
|Corinne Remeika
Use leftovers to make Beef and Barley Stoup with Fontina Grilled Cheese. Read more...