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Rachael Ray Recipes

Lemon-Pepper Ricotta Spread
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Serve with Roman-esco (Italian Romesco) with Red Snapper and Polenta with Peas and Pancetta. Read more...
Mini Italian Mud Pies
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Serve with Bloody Mary Shrimp Cocktail and Salmon Burgers with Caesar Slaw. Read more...
Ham, Country Pâté and Cheese Platter
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For an even greater variety of snacks and appetizers, serve with Crudité and Three Sauces. Read more...
"For-Pitas-Sake" Salad
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Serve with Babganoush-Hummus Pasta. Read more...
Sausage and Onion Kabobs on Roasted Pepper Salad
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Whether broiled indoors or finished on the grill outside for a summer barbecue, these kabobs are crowdpleasers all year long! Read more...
Salsa Stoup with Avocado Smash and Double-Decker Baked Quesadillas
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Ingredients Salsa Stoup 2 tablespoons extra virgin olive oil (EVOO), 2 turns of pan, plus some for brushing tortillas 2 jalapeno peppers, seeded and chopped 1 green bell pepper, seeded and chopped 1 large onion, chopped 3 ribs celery, chopped with greens 3 cloves garlic, chopped Salt and pepper 1 can stewed tomatoes (28 ounces) 1 can crushed tomatoes 2 cups vegetable or chicken stock 3 tablespoons chopped cilantro or flat leaf parsley 6 flour tortillas, 6-8 inches 1 cup shredded cheddar, available in pouches on dairy aisle 3 scallions,... Read more...