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Rachael Ray Recipes

Turkey Cutlets with Gravy and Raw Stuffing Salad
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Serve with Maple Cream Berries and Walnut Ice Cream. Read more...
Corny Polenta
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Serve with Tex-Mex Peperonata and Chili Lime Fish Fry. Read more...
Which Came First? Chicken and Egg Sammies Deluxe
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Serve with Almost-Instant Browns. Read more...
Green Rice and Peas
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Add fresh herbs and peas to rice for an inviting side dish. Serve with Reverse Marinade, Hot and Sweet Pepper Chicken and Shrimp. Read more...
Lemon Rice
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This simple side goes well with a variety of dishes, especially those with Mediterranean or Indian flavors, like lamb or curries. It's one of those recipes that you'll have memorized, since it's so easy and you can use it often. Read more...
Peanut-Curry Chicken and Rice
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Create an international chicken dish tonight with tasty Indian flavors.  Read more...
Vegetable Curry
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Ingredients 1 1/2 cups jasmine rice 2 tablespoons extra virgin olive oil (EVOO) 1 large, firm eggplant, half peeled, cut into 1-inch cubes 1 large onion, chopped 1 large red bell pepper, seeded and diced 4 cloves garlic, chopped 1 tablespoon tomato paste 1 cup vegetable or chicken stock 3 rounded tablespoons mild red curry paste, available on the international foods aisle at the grocery store 1 can chickpeas (15 ounces) 1/2 cup mango chutney (a couple of heaping tablespoons) Salt Sliced or slivered almonds, toasted A handful of cilantro,... 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...
Miss Leslie's Ham Salad on Biscuits
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Rachael says, "One great perk that comes along with working in and around food is that you are often surrounded by others who love to cook and eat as much as you do. Serious recipe swapping and swiping occurs as a result. Now, I don't know if Leslie makes anything of mine at home, but this recipe for her ham salad that she passed on to me one day at work is gonna be made in my kitchen, frequently!"Each serving is 2 sandwiches. 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...