Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

Steak and Potato Stoup
|rachael-ray
Ingredients 4 tablespoons extra virgin olive oil (EVOO), divided 1 pound good quality marbled steak, such as sirloin, thinly sliced into bite-size pieces Salt and ground black pepper 4 Idaho potatoes, scrubbed clean and very thinly sliced into rounds 1 large onion, thinly sliced 2 garlic cloves, grated 1 bottle dark beer, such as Guinness 2 tablespoons Worcestershire sauce 4 cups beef stock 1 cup crème fraiche or sour cream 2 tablespoons chopped chives 1 tablespoon prepared horseradish 1 small bunch watercress or arugula, roughly chopped, to garnish Preparation Place... Read more...
Winter White Chicken Stew
|rachael-ray
This stew hits the spot on a chilly winter day. Be sure to serve with some crusty bread alongside for mopping up all the flavors! Read more...
Hunter's Stoup
|rachael-ray
This hearty stoup will warm you up on a chilly afternoon. Don't forget the crusty bread for mopping up the delicious sauce! Read more...
Curried Winter Vegetable Stoup
|rachael-ray
The curry really hits the spot in this hearty winter vegetable stoup; it can also be prepared with vegetable stock for all you vegetarians out there! Read more...
Cassoulet Stoup
|rachael-ray
You can make this classic French dish the Rach way, in under 30 minutes, with a few shortcuts. Read more...
Spanish Chicken and Rice
|rachael-ray
This budget-friendly meal will be popular with the whole family! Young cooks can help by shredding the chicken and mixing the ingredients together. Read more...
Chicken Provencal "Stoup"
|rachael-ray
Serve with Fragrant Rose Wine Spritzers. Read more...
Eggplant Raviolini Soup
|rachael-ray
Raviolini are little itty bitty raviolis that fit perfectly on a soup spoon. Read more...
Cheddar Soup with Crispy Tortilla Crunch
|rachael-ray
This is the first course in this delish 60 Minute Thanksgiving meal. Serve with:Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin' with Chipotle Gravy 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 Read more...
Potato Soup with The Works
|rachael-ray
Ingredients 8 slices bacon, chopped 4 leeks, green parts removed and discarded, white parts chopped 4-5 cloves garlic, chopped 8 sprigs fresh thyme, leaves removed from stems 1 tablespoon paprika, plus additional for garnish Salt and freshly ground black pepper 4 pounds Russet potatoes, peeled and chopped 1 1/2 quarts chicken stock A dash of hot sauce (optional) 1 cup shredded New York-style cheddar cheese 1 cup shredded Parmigiano Reggiano cheese Scallions, for garnish Sour cream, for garnish (optional) Preparation In a large, heavy-bottomed pot over medium-high heat, cook the... Read more...
Quick Pork Stoup with Polenta
|rachael-ray
Ingredients 3 tablespoons extra virgin olive oil (EVOO) 1/4 pound slab pancetta, chopped 1/2 cup flour 1 teaspoon ground allspice 1 1/2 to 2 pounds pork tenderloin, trimmed and cut into bite-size pieces Salt and pepper 1 large red onion, coarsely chopped 3-4 carrots, sliced 1/2 inch thick on an angle 3-4 ribs celery from the heart, sliced 1 inch thick on an angle 1 bay leaf 1 sprig rosemary 1 cup dry red wine 3 tablespoons tomato paste One 32-ounce container (32-ounce), (4 cups) chicken broth 2 cups milk... Read more...
White Wine Chicken and Olive Stew
|rachael-ray
This recipe incorporates Gremolata as a garnish. Read more...