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Rachael Ray Recipes

Spring Shepherd's Pie
|rachael-ray
Ingredients 2 1/2-3 pounds Idaho potatoes (about 4 large), peeled and cut into chunks 1 tablespoon extra virgin olive oil (EVOO) 2 pounds boneless, skinless chicken breast, cut into small dice Salt and ground black pepper 1 cup store-bought shredded carrots, roughly chopped 1/2 box frozen peas (10 ounces) (about 1 cup) 7-8 scallions, thinly sliced 6 sprigs of tarragon, leaves removed and chopped 2 tablespoons butter 2 tablespoons flour 1/2 cup white wine 1 1/2 cups chicken stock 1 tablespoon Dijon mustard 1 5-ounce package soft garlic and herb... Read more...
Tex-Mex Surf and Turf
|rachael-ray
Ingredients 2 cups water 1 cup white rice Salt 2 small red onions, 1/2 finely diced, the rest roughly chopped, divided 1 ripe avocado, diced 1 garlic clove, grated 2 jalapeño peppers, 1 seeded and chopped, the other left whole, divided 5 plum tomatoes, 1 seeded and chopped, 4 seeded and halved, divided Juice of 3 limes, divided 1/4 cup (about a palmful) cilantro, chopped plus additional for garnish 8 cooked, jumbo shrimp, chopped 1 2-pound sirloin steak (about 1/2-inch think) 1 tablespoon cumin 1 tablespoon chili powder 1 tablespoon... Read more...
Weeknight Pot Roast
|rachael-ray
Ingredients 1- 1 1/2-pound London Broil (about 1 1/2 inches thick) 4 tablespoons extra virgin olive oil (EVOO), divided 1 pound cremini mushrooms, quartered 4 tablespoons butter, divided 1 medium onion, chopped 1 clove garlic, chopped 3 carrots, cut into 1-inch slices 3 parsnips, cut into 1-inch slices 1 bay leaf 6 sprigs of thyme 1/2 cup parsley (about a handful) 1 quart beef stock 1 pound baby Yukon gold potatoes, cut in half depending on size Salt and freshly ground black pepper 2 tablespoons flour 1 tablespoon Worcestershire sauce... Read more...
Chicken Caesar Salad Stuffed Garlic Bread
|rachael-ray
Bread bowls aren't just for soup anymore! Rach combines Ceasar salad and garlic bread into one delicious sandwich. Read more...
Bread "Gnocchi" with Tomato and Basil
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To make a complete meal, serve with Veggie Scrambles with Pesto and Ice Cream Latte. Read more...
French-Style Tuna Melt
|rachael-ray
The basic tuna melt gets a makeover with this delicious combination of flavors! Read more...
Beef Tenderloin Bites on a Bed of Arugula
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This easy-to-make dish tastes like it came from a fancy restaurant – you can impress family and friends with this one! For "surf and turf" you can serve with Spicy Crab and Vermicelli, but this dish holds its own by itself. Read more...
Garlic and Herb Broiled Tomatoes
|rachael-ray
A quick and tasty side dish that goes with lots of mains. For extra juicy tomatoes, heat them up in the oven while you're making the stuffing. Read more...
Caponata Pasta Bake
|rachael-ray
This recipe tastes great served with mixed greens tossed with fresh herbs and dressed with extra virgin olive oil (EVOO), vinegar, salt,and pepper.  Read more...
Pimento Mac and Cheese
|rachael-ray
Cheddar and pimentos make this dish full of flavor and zest! Read more...
Italian Eggs Benedict
|rachael-ray
Serve with Peach Bellini. Read more...
Wild Mushroom Beef Sliders
|rachael-ray
Ingredients 2 pounds ground sirloin 1 package dried wild mushrooms, finely ground in a spice mill 1/4 cup parsley (about a palmful), chopped 2 tablespoons Worcestershire sauce (eyeball it) Salt and freshly ground black pepper 4 tablespoons extra virgin olive oil (EVOO), divided 5-6 medium shallots, thinly sliced 1/4 cup sherry (eyeball it) 16 miniature buns, whatever type of bread you like Preparation Pre-heat broiler or oven to 400ºF. In a medium-size mixing bowl, combine the ground beef, ground dried mushrooms, parsley, Worcestershire sauce, some salt and freshly ground black... Read more...