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Rachael Ray Recipes

Roasted Garlic and Chicken Double Dumpling Stoup
Roasted Garlic and Chicken Double Dumpling Stoup
|Rachael Ray
Mini meatballs are cooked in the stoup, as dumplings.  Then, gnocchi (potato dumplings) are added, doubling the dumpling factor. Read more...
Cod-and-Shrimp Stoup with Salt-and-Vinegar Mashed Potatoes
Cod-and-Shrimp Stoup with Salt-and-Vinegar Mashed Potatoes
|Rachael Ray
This stoup is hearty and full of flavor. With a green salad and a hunk of bread, it's dinner! You can include this 30 Minute Meal meal in your Feast... Read more...
Mean Green Chicken Tortilla Soup
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 12 tomatillos (about 1 pound) - peeled, rinsed and chopped 1 zucchini, chopped 1 large onion, chopped 2 jalapeño chiles, seeded and finely chopped 4 cloves garlic, chopped 1 1/2 teaspoons ground cumin (half a palmful) Salt and freshly ground pepper One 12-ounce bottle Mexican beer 1 quart chicken broth 6 sprigs fresh thyme 3/4 pound chicken cutlets, sliced into 2-inch strips One 8 ounce bag tortilla chips (8 ounces) 2 cups freshly grated cotija or Monterey Jack cheese 1 lime, cut... Read more...
Panzanella Stoup
Panzanella Stoup
|Rachael Ray
Rachael says, “I love bread salad, so I thought to myself: What would happen if you heated it up? The result is a thick stoup somewhere between Papa al Pomodoro... Read more...
Smoky Sweet Potato Chicken Stoup
Smoky Sweet Potato Chicken Stoup
|Rachael Ray
Serve with Roasted Poblano Quesadillas. Read more...
Peperonata Stoup
|Rachael Ray
This hearty stoup can be made vegetarian by using vegetable stock. Read more...
Red Beans and Rice Stoup
|Rachael Ray
It's stoup, New Orleans-style! Try using turkey andouille sausage or substituting brown rice for white rice in this jazzy Cajun-style stoup. 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...
Ratat-stoup-ie
|Rachael Ray
Ingredients 1/4 cup extra virgin olive oil (EVOO) 4 cloves garlic, thinly sliced 1 pound small potatoes (any variety), quartered 1 eggplant, peeled and chopped (I leave on half the skin) 1 zucchini, halved lengthwise, then sliced crosswise into 1/2-inch-thick half-moons 1 large onion, thinly sliced 4 sprigs fresh thyme 2 sprigs fresh rosemary 4-5 leaves fresh sage, thinly sliced Salt and freshly ground pepper Two cans tomato sauce (15 ounce cans) 1 quart chicken broth Flat leaf parsley, chopped (a generous handful) Crusty bread, to pass around the table... Read more...
Stuffed Cabbage Stoup
|Rachael Ray
Serve with Grilled Cheese and Watercress. Read more...