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Rachael Ray Recipes

Polenta with Peas and Pancetta
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Try serving with Roman-esco (Italian Romesco) with Red Snapper and Lemon-Pepper Ricotta Spread. Read more...
Sloppy Joe DiMaggios- Serves a whole team of 9 little leaguers!
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Serve with Corny Salad. Read more...
Sausage, Peppers and Onions Stoup
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Serve with Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula. Read more...
Portuguese Chorizo and Kale Stoup
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If you haven’t tried Portuguese Chorizo and Kale Stoup, it’s time to get on it. A ‘stoup’ is somewhere between a soup and a stew, thick and hearty enough to fill you up, but still a bit brothy. This dish is comfort in a bowl, with the bold flavor of spicy Portuguese chorizo, earthy kale, and creamy potatoes that melt in your mouth. Chickpeas and tomatoes round it all out, and with some crusty bread on the side, it’s an absolute game-changer. It’s the kind of dish that makes you say,... Read more...
Pulled Pork with Two Chilies Tamale Pot Pie
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Toasted cheddar cheese cornmeal tops pork slowly cooked in a sauce with herbs and pepper puree. Read more...
Uptown Pork Chops and Apple Sauce: Roast Pork Tenderloins with Escalloped Apples
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Serve with Cheesy Potato and Sharp Cheddar Hash and Sautéed Mini Vegetable Medley. Read more...
Two Sauce Weeknight Lasagna
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Serve with Greens and Beans Salad. Read more...
Sweet 'n "Saur" Cabbage Soup
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Serve with Grilled Cheese on Pumpernickel. Read more...
Green Minestrone
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This hearty meal of a soup gets its green from fresh zucchini, spinach and green beans and its heft from chickpeas, cannellini (white beans) and pasta. –RR Read more...
Earthy Portobello Salad with Prosciutto
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Serve with Creamy Spaghetti and Beans. Read more...
German Cheese and Beer Fondue
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This recipe is perfect for Oktoberfest, and beyond! This fondue incorporates especially flavorful cheeses and ingredients for dipping. You can get creative and come up with some of your own ingredients to dip, too! Read more...
Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas
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Ingredients Salt 1 pound farfalle, bow ties 3 tablespoons extra virgin olive oil (EVOO), divided 5 slices center cut bacon, chopped 1 medium onion, chopped 2-3 grated garlic cloves 1 bay leaf 12 white mushrooms, thinly sliced 1 can San Marzano tomatoes 4 tilapia fillets (6-8-ounces each) Salt and freshly ground black pepper 1/2 cup all-purpose flour 1 box frozen peas (10 ounces) 1/4 cup mascarpone cheese 3 tablespoons butter 1/4 cup balsamic vinegar 1/2 cup basil leaves, shredded or torn Preparation Heat a pot of water to a boil,... Read more...