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Rachael Ray Recipes

Swordfish Burgers
|rachael-ray
Ingredients 1 1/2-2 pounds swordfish 1 orange, zested A handful of flat leaf parsley, finely chopped 3-4 cloves garlic, peeled 2-3 scallions, whites and greens, finely chopped Salt and pepper 1/4 cup extra virgin olive oil (EVOO) 4 roasted red peppers 4 Kaiser rolls or other crusty rolls Leaves of romaine lettuce, from the heart 1/2 red onion, thinly sliced 1 bag fancy olive oil potato chips Preparation Trim fish of dark flesh near the bloodline of the fish and cut away the skin. Cut the fish into chunks and... Read more...
Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy
|rachael-ray
Ingredients 6 slices marble rye bread 4 tablespoons softened butter, divided 2 1/2 pounds turkey breast cutlets Salt and pepper 3 teaspoons poultry seasoning, divided 4 tablespoons extra virgin olive oil (EVOO), divided 2 tablespoons flour 1 quart turkey broth (such as College Inn brand) or chicken stock 1 pound button mushrooms, chopped 2 ribs celery, from the heart, chopped with leafy green tops 1 cup water chestnuts (1 small can), drained and chopped 1/2 red bell pepper, seeded and chopped 3 scallions, chopped 2 tablespoons fresh thyme leaves, chopped... Read more...
Creamy Crimini Dip
|rachael-ray
This party dip is decadent and delicious. Read more...
Thai It, You'll Like It
|rachael-ray
Ingredients 1 cup sweetened, shredded coconut 2 1/2 cups chicken stock or broth, divided 1 cup long grain white rice 1 teaspoon salt 2 tablespoons canola oil 2 pounds jumbo shrimp, peeled and deveined 1 red bell pepper, seeded and thinly sliced 1 fresh red chili, seeded and thinly sliced or 1/2 teaspoon red pepper flakes 3 cloves garlic, finely chopped 1-1 1/2 teaspoons fish sauce or 2-3 tablespoons soy sauce 2 cups basil, torn (a couple of handfuls) Zest and juice of 1 lime Preparation Toast the coconut in... Read more...
The "Izzy"
|rachael-ray
Ingredients 2 slices whole wheat bread 1 cup smooth peanut butter, at room temperature 4 slices bacon 2 tablespoons honey, at room temperature Preparation Toast the bread in a toaster or toaster oven. While waiting for the bread to toast, place the bacon in a skillet over medium-high heat and cook until golden and crispy. Place the slices of toast side-by-side on a flat work surface. Spread peanut butter on both slices. Layer the bacon on one of the slices, then drizzle the honey over it and close the sandwich.It’s... Read more...
Brown Rice with Hazelnuts
|rachael-ray
The hazelnuts complement the wholesome flavor of the brown rice in this dish that's perfect as a Thanksgiving side, or any time of year. Read more...
Deluxe, Divine Chicken Divan
|rachael-ray
Wow! You won't believe you made this dish. Not only is it divine, it's easy! Get out of your chicken rut and start cooking this meal! Read more...
Salmon Burgers with Caesar Slaw
|rachael-ray
When cooking with canned salmon, I like to keep the lid on and use it to squeeze out all the moisture, but be careful of the can’s sharp edges. –RR Serve with Bloody Mary Shrimp Cocktail and Mini Italian Mud Pies. Read more...
Panini-Stacked Sticks
|rachael-ray
These Panini-Stacked Sticks make great finger food for picnics and parties. For a variety of picnic-ready dishes, serve with Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing and Fruit-Stacked Sticks. Read more...
Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy
|rachael-ray
This turkey and stuffing recipe is part of a delicious Thanksgiving meal that will be ready in no time! Serve with Bourbon-Pecan Smashed Sweet Potatoes and Brussels Sprouts with Bacon. Read more...
Bird-in-a-Bagel
|rachael-ray
Eggs are "birds" in apple and cheese bagel "nests" for this high-energy, imaginative breakfast. Read more...
Sliced Steak Stroganoff in French Bread with Dill-Relish Dressed Salad
|rachael-ray
Ingredients 1 1/4 pounds sirloin (about one inch thick) or strip steak, trimmed of excess fat 1 bunch watercress, cleaned 1 crusty baguette 5 tablespoons extra virgin olive oil (EVOO), divided 2 tablespoons butter Salt and freshly ground black pepper 1 cup flour 1 small onion, peeled 1 1/2 cups beef stock 1/3 cup sour cream 2 tablespoons freshly squeezed lemon juice, divided 2-3 tablespoons fresh chopped dill 2 teaspoons Dijon mustard 1 tablespoon white wine or cider vinegar (eyeball it) 2 rounded spoonfuls of dill pickle relish 3-4 radishes,... Read more...