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Rachael Ray Recipes

Peanut-Curry Chicken and Rice
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Create an international chicken dish tonight with tasty Indian flavors.  Read more...
Walnut Chicken with Sherry and Rice Pilaf with Chives
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Ingredients 1 package rice pilaf, such as Near East brand 2 leeks 3 tablespoons vegetable or peanut oil 1 1/2-2 pounds boneless skinless chicken, light meat or light and dark meat combined 2 inches ginger root, peeled and grated 3 large cloves garlic, grated or finely chopped 2 red bell peppers, seeded and cut into bite-size cubes 1 can sliced water chestnuts (8 ounces), drained Black pepper, to taste 1/2 cup dry sherry (eyeball it) 1/4-1/3 cup Tamari (dark soy sauce) 1 cup walnut halves, toasted 3-4 tablespoons chopped or... Read more...
Tandoori Chicken with Mashed Chickpeas and Pepper and Onion Salad
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Ingredients 1 cup Greek yogurt 2 inches grated ginger root 4 cloves garlic, grated, divided 1 tablespoon chili powder 2 teaspoons coriander 1 teaspoon smoked paprika 1/2 teaspoon ground turmeric 1 teaspoon ground cardamom 1 teaspoon ground cumin 3 tablespoons plus some for drizzling extra virgin olive oil (EVOO), divided 4 boneless, skinless chicken thighs 3 boneless, skinless chicken breasts, cut across in half Salt and freshly ground black pepper 2 cans chickpeas, drained 1/2 cup chicken stock 1/4 cup tahini paste 1 small red onion, very thinly sliced or... Read more...
Roast Citrus Chicken with Lemon-Thyme Gravy, Mashed Potatoes and Green Beans
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Ingredients 4 chicken legs and 2 whole chicken breasts, cut in half 4 cloves garlic, smashed 10 fresh bay leaves 2 lemons, sliced 1 cup green Cerignola or Sicilian olives 1 large onion, chopped Extra virgin olive oil (EVOO), for drizzling 4 large Idaho potatoes (about 1 1/2 pounds), peeled and cut into about 1-inch cubes 1/2 cup part-skim or whole milk ricotta cheese 1/4 cup grated Parmigiano Reggiano cheese (about a handful) 1/4 Italian parsley, chopped (about a handful) 2 pounds green beans, stem ends removed 2 tablespoons butter... Read more...
Pesto-Presto Italian Flag Chicken
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Try serving these stuffed chicken breasts with Garlic and Cheese Orzo alongside. Read more...
Buffalo Chicken Flatbread Pizzas
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These pizzas are easy to make and have all of the flavors of Buffalo wings. Read more...
Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin' with Chipotle Gravy
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This is the main course in this delish 60 Minute Thanksgiving meal. Serve with:Cheddar Soup with Crispy Tortilla Crunch Spanish Nibbles: Hot Olives with Citrus and Spice Marcona Almonds, Paprika Toasted Chickpeas Manchego Potatoes Orange Scented Green Beans Pecan Pie with Chocolate Cinnamon Whipped Cream Note: you will need a couple of bricks covered in foil to prepare this recipe. Read more...
Pecan Pesto Roasted Turkey Breasts
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A Thanksgiving meal you can eat any day! Read more...
Herb-Roasted Turkey Breast with Pan Gravy
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A special mix of herbs is sure to make this turkey dinner one to remember! For a Thanksgiving or autumn feast that you can prepare in under an hour, serve this turkey with Apple and Onion Stuffin' Muffins, Pumpkin Soup with Chili Cran-Apple Relish, Green Beans with Apple Cider and Autumn Potato Gratin. Read more...
Turkey Bacon and Green Onion Potato Skins
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To serve up a variety of potato skins, check out Rachael's Broccoli and Cheddar Potato Skins and her Ranch-Style Potato Skins. Read more...
Turkey Florentine Meatball Heroes with Tomato and Red Onion Salad
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Ingredients 1 box frozen spinach (10 ounces), defrosted in the microwave 2 pounds ground turkey breast 1 small onion, grated or finely chopped 4 cloves garlic, grated or finely chopped 1 egg 1/2 cup breadcrumbs (a couple of generous handfuls) 1/2 cup grated Parmigiano Reggiano cheese 2 1/3 cups milk, divided 7 tablespoons extra virgin olive oil (EVOO), divided Salt and black pepper 3 tablespoons butter 2 rounded tablespoons flour 1 cup chicken stock 1/4 teaspoon freshly grated nutmeg (eyeball it) 5 medium plum tomatoes, halved lengthwise, lightly seeded, and... Read more...
Inside-Out Turkey Bacon Cheese Burgers with Oven O-Rings
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Rachael says, "I made this for my friend Valerie Bertinelli, who is watching her figure but still cooking for her teenage rockstar son. This one deserves an encore! You’ll make it twice a week." Read more...