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Rachael Ray Recipes

Cheesy Orzo
Cheesy Orzo Recipe
|rachael-ray
This dish is proof that simple doesn’t have to mean boring. Creamy, cheesy, and ridiculously easy to whip up, it’s the side dish that steals the show—or the main dish... Read more...
Grilled Chipotle-Rubbed Chicken Legs with Cracked Corn and Scallion Polenta
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Barbecue with a southwest twist when you serve this chicken with Guacamole Boats! The polenta completes this delicious meal. Read more...
Muffaletta Panini
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Break out that panini press you have hidden away for this delicious sammy. Read more...
Savory French Toast and Sausage Bake
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Serve this sweet and salty dish for a weekend brunch and get rave reviews. Note: you'll need to refrigerate a portion of this recipe overnight. Read more...
Chicken Fried Steaks and Creamed Pan Gravy with Biscuits
|rachael-ray
For a complete meal, serve with Southern Green Beans and Quick Chocolate Banana Cream Pie. Read more...
Pretzel-Crusted Chicken Breasts with Cheddar Mustard Sauce
Pretzel-Crusted Chicken Breasts with Cheddar Mustard Sauce Recipe
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Rachael serves this dish with her Crunchy Veggie Salad with Sweet Honey Dressing. Read more...
Blackened Chicken Pizza with Yellow Tomato Salsa
|rachael-ray
A healthier twist on pizza, and the flavor is even better! This pizza can also be cut into smaller pieces for a creative, colorful appetizer. Read more...
Southwestern Stuffed Peppers
|rachael-ray
You can stuff peppers with meat and cheese, but I also like to make this simple vegetarian version stuffed with flavored rice. –RR For a complete meal, serve with Wild Mushroom Quesadillas with Warm Black Bean Salsa and Fresh Strawberry Marg-alrightas. Read more...
Turkey Chili Cheeseburgers
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Try serving these burgers with Red, White and Blue Grilled Barbecue Potato Salad. Read more...
Smoky Orange Barbecue Chicken Sandwiches
|rachael-ray
Pair these sandwiches with your favorite sides or with Crispy Topped Bacon and Green Onion Baked Beans. It's important to pre-heat your grill or griddle pan, much like you pre-heat an oven for baking, so that the meat doesn't cook on lower temps, which can cause it to toughen up. –RR Read more...
Panzanella-Topped Grilled Portobellos
|rachael-ray
Ingredients 8 portobello mushroom caps, wiped clean with a damp towel Extra virgin olive oil (EVOO), for liberal drizzling (1/2-1/3 cup) Grill seasoning, such as McCormick's brand Montreal Steak Seasoning Four 3/4 inch-thick slices of crusty bread (stale bread is better) 1 large garlic clove, smashed and peeled 4 plum tomatoes, seeded and diced 2 Cubanelle peppers, seeded and diced 3 jarred roasted red peppers, chopped 1 small red onion, chopped 1 pound ball fresh smoked mozzarella, diced 1 cup arugula (a couple of handfuls), shredded 1 cup basil (about... Read more...
Stuffed Peppers with Beef, Rice, Spinach and Cheese
|rachael-ray
This recipe was designed to be made using the extra rice and beef from Rach's Spanish-Style Beef and Rice.These delicious stuffed peppers can also be made ahead and frozen. Just microwave for 12-15 minutes on high on a microwave-safe dish loosely covered with plastic wrap to prevent splattering. If you do not have a carousel microwave, rotate peppers once during reheating. Read more...