Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

Sweet 'n "Saur" Cabbage Soup
|rachael-ray
Serve with Grilled Cheese on Pumpernickel. Read more...
Stuffed Cabbage Stoup
|rachael-ray
Serve with Grilled Cheese and Watercress. Read more...
Fritatten Soupe
|rachael-ray
Serve with Paprika Chicken Schnitzel with Fried Eggs (Holstein). Read more...
Vegetable and Bean Soup with Pesto: Minestrone alla Genovese and Sandwiches with Arugula and Ham: Panini con Rucola e Prosciutto
|rachael-ray
This filling pesto minestrone soup combines perfectly with prosciutto panini for a simple yet tasty Italian meal that will warm you up on a chilly day. Read more...
Sloppy Taco Stoup
|rachael-ray
As tasty as tacos ... without the mess! Read more...
BLT & P (Bacon, Leek, Tomato and Potato) Soup
|rachael-ray
Serve with BLCC: Berries, Lemon Curd Cakes. Read more...
Turkey Posole
|rachael-ray
Serve with Smashed Potato-Cheddar Cakes with Warm Cran-Apple Sauce. In New Mexico, it’s traditional to serve posole, a spicy stew made with hominy (jumbo corn) and pork, to celebrate life, but it can also be prepared with poultry or vegetables. –RR Read more...
Indian Spiced Chickpea and Fire-Roasted Tomato Soup
|rachael-ray
Serve with Spiced Lamb Chops on Sautéed Peppers and Onions with Garlic and Mint Couscous. Read more...
Clam Bake Stoup
|rachael-ray
Kielbasa, shrimp, clams and corn team up to make this hearty stoup – it's the best of summer, all in one pot! Read more...
Chili con Carne
|rachael-ray
Double the recipe and make Chili con Queso Mac 'n Cheese and Mexican Chili Lasagna from the leftovers. Yum-o! Read more...
Green Tortilla Chili
|rachael-ray
Who says chili has to be red?! You'll love this delicious new take on classic chili. Read more...
Potato, Zucchini and Tomato Stoup
|rachael-ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 1 medium onion, chopped 3 cloves garlic, chopped 3 Idaho potatoes, peeled and diced 2 small or 1 large zucchini, sliced in half lengthwise, then cut into half moons 1 can fire-roasted diced tomatoes (28 ounces) 4 cups chicken stock (you can substitute vegetable stock to make this meal vegetarian) Salt and freshly ground black pepper 1 cup grated Parmigiano Reggiano cheese 1 cup basil leaves, thinly sliced Preparation Heat a deep pot over medium-high heat with the EVOO. Add the onion,... Read more...