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Rachael Ray Recipes

Soba Salad and Teriyaki Black Cod
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Ingredients Salt 1/2 pound soba noodles or whole wheat spaghetti 1/4 cup teriyaki sauce, plus 2 tablespoons, divided 1/4 cup honey 1/4 cup vegetable oil 2 tablespoons sherry vinegar 1 fresh red chili pepper, seeded and chopped 1 1 1/2-2-inch piece of fresh ginger, grated 2 large cloves garlic, grated Sesame oil, for drizzling 1/4 pound napa cabbage, shredded (about 2 cups) 1 cup frozen shelled edamame, thawed 5-6 scallions, thinly sliced on an angle 3 tablespoons sesame seeds, toasted 4 fillets black cod or other white-fleshed fish 1/4 cup... Read more...
Spicy Sicilian Spaghetti
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Favorite Sicilian ingredients flavor this pasta dish. Read more...
Radicchio-Pasta Salad
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Serve with Blue-rugula Burgers.Ingredients Salt 1/2 pound orecchiette 2 tablespoons orange marmalade 1 small clove garlic, grated or very finely chopped 2 sprigs fresh oregano, leaves stripped and very finely chopped (1 teaspoon) 1 tablespoon Dijon mustard 2 tablespoons red wine vinegar 1/3 cup extra virgin olive oil (EVOO) Freshly ground black pepper 1/2 small red onion, chopped 1 head radicchio Preparation Bring a pot of water to a boil, salt it and cook the pasta to al dente.In a mixing bowl, whisk together the orange marmalade, garlic, oregano, mustard... Read more...
Whole Wheat Penne with Pesto and Ricotta
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Ingredients Salt 1 pound whole wheat penne rigate pasta 1/3 cup walnut pieces (a generous handful) 1 cup packed spinach or baby spinach leaves 1/2 cup packed arugula leaves 1/3 cup chopped flat-leaf parsley (a generous handful) 1 clove garlic, smashed and peeled Pepper 1/3 cup extra virgin olive oil (EVOO) 2/3 cup grated Parmigiano Reggiano cheese (a couple of generous handfuls) 1 cup ricotta cheese 1 tablespoon honey Preparation Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving... Read more...
Spicy Spanish Shrimp, Cheesy Orzo and Roasted Green Beans
|rachael-ray
This menu is based on the back-in-the-day idea of a good, square meal: meat, vegetable and starch. The flavors have all gotten an update, though! Read more...
Great Goulash: Ground Turkey Paprikash and Macaroni
|rachael-ray
This quick and hearty recipe has a great combination of flavors. Make extra or save some for leftovers – it tastes even better the next day! For a complete meal, serve with Bibb Lettuce Salads with Caper Dressing Caps. Read more...
Ravioli Vegetable
|rachael-ray
Ingredients 2 packages chopped frozen spinach, defrosted in microwave 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4-6 cloves garlic, finely chopped 2 cans quartered artichokes in water, drained well Salt and pepper White Sauce: 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups vegetable or chicken stock 1/2 cup cream or half-and-half 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls 1/4 teaspoon nutmeg, freshly grated Salt and black pepper 1 sack, 2 cups grated provolone or Italian 4 Cheese Blend, from dairy aisle, 10 ounces 1 large... Read more...
Cowboy Spaghetti with Cheddar Cheese Sauce
|rachael-ray
This recipe swaps out Italian herbs and seasonings for jalapeños and hot sauce, adding a kick to this southwestern style spaghetti. It's spaghetti with your favorite chili 'n cheese! Rather than putting the sauce on top of the spaghetti, I add cooked pasta to the sauce in the pan, swirling it around over low heat until the sauce-y goodness penetrates the pasta. –RR Read more...
Rotisserie Chicken Cold Noodles
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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
Cavatelli with Grilled Asparagus, Green Onions and Lemon-Herb-Pistachio Pesto
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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
Noodle Bowls With Green Veggies
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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
Sliced Steak & Mushroom Barley Soup
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So the barley doesn’t get too bloated in the soup, you cook it separately in boiling salted water. Then you cold-shock it and store it and drop it back into the soup the night you want to serve it. Read more...