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Rachael Ray Recipes

Surf and Turf Salad
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The marinade for the flank steak in this salad is makes this surf and turf combo a standout. For a complete meal, serve with Lemon, Garlic and Cilantro Baked Stuffed Tomatoes. Flank steak is a flavorful, relatively inexpensive cut of beef that tastes best when marinated and then cooked on the grill. –RR Read more...
Rioja Stoup
|rachael-ray
Rachael takes her favorite ingredients from Spanish food and puts them all into one pot! Serve with Chapata bread. Read more...
Outside-In Pizza Paninis
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Rach says, "This has all of your favorite pizza toppings, but inside! I love pepperoni on mine, but my brother Manny likes black olives on his. There's no right or wrong here, so get creative!" Read more...
Buffalo Chicken Salad
|rachael-ray
Finger lickin' good – this is a great dish to munch on when you're cheering on your favorite team! Tasty and satisfying for everyday lunch as well. Read more...
Savory French Toast and Sausage Bake
|rachael-ray
Serve this sweet and salty dish for a weekend brunch and get rave reviews. Note: you'll need to refrigerate a portion of this recipe overnight. Read more...
Orange Sherry Mushroom Caps
|rachael-ray
This delicious side dish goes well with fish and meat. Try serving it with Spanish Fish in a Sack and Potatoes with Chorizo and Onions. Read more...
Spanish Chorizo & Chicken Chili
|rachael-ray
Ingredients 2 jars piquillo peppers 1 tablespoon extra virgin olive oil (EVOO) 2 pounds ground chicken breast 3/4 pound chorizo, cut into medium dice 2 medium onions, chopped 5-6 garlic cloves, chopped or grated 2 rounded tablespoons (about 2 palmfuls) smoked paprika 1 tablespoon cumin (about a palmful) Salt and freshly ground black pepper 1/4 cup sherry or 1/2 cup dry Spanish wine such as Rioja 1/4 cup hot sauce 2 cups vegetable juice, such as V8 brand 3 cups chicken stock Grated Manchego cheese Tortilla chips 1/4 cup parsley,... Read more...
Go Oregonian! Oregon Style Pork Chops with Pinot Noir and Cranberries, Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts and Blue Cheese, Charred Whole Grain Bread with Butter and Chives
|rachael-ray
Ingredients 4 (1 1/2-inch thick) boneless pork loin chops Salt and pepper 4 tablespoons extra virgin olive oil (EVOO), 3 turns of the pan 2 leeks 1 cup hazelnut or filbert nut pieces 1/2 cup dried sweetened cranberries 1 cup Pinot Noir (such as Willamette Valley Oregon brand) 1 cup chicken stock 1/2 stick butter, divided 2 shallots, thinly sliced 1 pound crimini (baby portobello) mushrooms, cleaned and sliced 1/2 pound shiitake mushroom caps, sliced 1 bunch kale, chopped, 4-5 cups 1 can sliced beets (15 ounces), drained 8 ounces... Read more...
Meatloaf Patties with Bacon Gravy and Peas
|rachael-ray
This is a tasty twist on the traditional meatloaf recipe. Serve with Mashed Potatoes with Cream Cheese and Chives for the ultimate comfort food meal. Read more...
Chicken Paillard
|rachael-ray
Light yet filling, this dish looks as good on the plate as it tastes. Read more...
Grilled Baby Vegetables
|rachael-ray
Serve with Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto. Read more...
Top Drawer Dinner
|rachael-ray
Ingredients Fiery Shrimp Cocktail: 1/4 cup hot pepper sauce such as Tabasco brand (eyeball it) 1/4 cup ketchup 1 lemon zested and 1/2 lemon, juiced 2 ribs celery, from the heart, finely chopped 2-3 tablespoons chopped parsley leaves 1 pound small to medium cooked shrimp, peeled and deveined, tails removed 4 pieces leaf lettuce Creamy Parmesan Spinach: 3 boxes frozen spinach, defrosted 2 bricks cream cheese (3 ounces each) 1/2 small white onion, finely chopped 2/3 cup grated parmesan cheese (2 rounded handfuls) 1 teaspoon coarse black pepper Steak: 2... Read more...