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Rachael Ray Recipes

Portobello Mushroom "Fries"
|rachael-ray
Ingredients 4 large portobello mushroom caps Extra-virgin olive oil, for drizzling, plus 1/4 cup Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper 2 eggs, beaten 1/4 cup flat-leaf parsley, chopped 1 cup Italian bread crumbs 1/2 cup shredded or grated Parmesan Preparation Preheat a grill pan over medium high to high heat. Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking... Read more...
Lamb Mini Burgers on Mixed Salad with Fennel
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You don't have to be on a low carb diet to crave this salad! The fennel flavor really complements the lamb. Read more...
Turkey Chili Cheeseburgers
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Try serving these burgers with Red, White and Blue Grilled Barbecue Potato Salad. Read more...
Ginger Flank Steak with Wasabi Smashed Potatoes
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Serve with Sesame-Soy Green Beans and Peppers. Read more...
Raise the Steaks: Strip Steaks with Two Sauces
|rachael-ray
Serve with Super Mussels with Chorizo.Ingredients Sauce one: 1/2 cup flat-leaf parsley, 2 generous handfuls 1/8 cup cilantro leaves, a handful 5 to 6 sprigs thyme leaves, stripped from stems 2 cloves garlic, popped from skin Salt and pepper 3 tablespoons red wine vinegar, eyeball it 1/3 tablespoons extra-virgin olive oil, eyeball it Sauce two: 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 small onion, chopped 2 tablespoons brown sugar 2 teaspoons hot sauce, eyeball it 2 tablespoons Worcestershire, eyeball it 1 teaspoon coarse black pepper 1... Read more...
Lean, Mean and Spicy Beef Satay Sticks
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This delicious Asian-inspired party starter can also be made with chicken. Read more...
Halibut Fish Tacos with Guacamole Sauce
|rachael-ray
Fresh and light, this generous recipe makes three tacos per serving. You can change it up with a variety of white fishes, such as cod or tilapia. Read more...
Smoky Orange Barbecue Chicken Sandwiches
|rachael-ray
Pair these sandwiches with your favorite sides or with Crispy Topped Bacon and Green Onion Baked Beans. It's important to pre-heat your grill or griddle pan, much like you pre-heat an oven for baking, so that the meat doesn't cook on lower temps, which can cause it to toughen up. –RR Read more...
Swordfish Kebabs with Tomato-Arugula Salad
|rachael-ray
Ingredients 2 1/2 pounds swordfish steaks, cut 1 inch thick 6 garlic cloves, chopped Zest of 2 lemons, 1 lemon juiced and 1 cut into wedges after zesting 1/2 cup flat leaf parsley (a couple of generous handfuls) Extra virgin olive oil (EVOO), for liberal drizzling (1/3-1/2 cup) Salt and freshly ground pepper 4 plum tomatoes, diced 2 bunches of arugula, coarsely chopped Preparation Pre-heat a grill or a grill pan to medium-high. Cut the skin off the fish steaks and cut away any deeply colored or veined connective tissue.... Read more...
Tagliata and Mushroom-Celery Salad
|rachael-ray
Ingredients Four 1/2-inch-thick shell or sirloin steaks (about 2¼ pounds total) Extra virgin olive oil (EVOO), for liberal drizzling (1/3 cup) 3 sprigs of fresh rosemary, leaves stripped from stems and finely chopped Salt and freshly ground pepper 1 celery heart, including leaves, root end trimmed 8 portobello mushroom caps, wiped clean with a damp towel 1 cup flat leaf parsley, coarsely chopped (a few generous handfuls) 4 ounces Parmigiano Reggiano cheese, shaved with a vegetable peeler (about 1/2 cup) Juice of 1 lemon Preparation Pre-heat a grill or a... Read more...
Panzanella-Topped Grilled Portobellos
|rachael-ray
Ingredients 8 portobello mushroom caps, wiped clean with a damp towel Extra virgin olive oil (EVOO), for liberal drizzling (1/2-1/3 cup) Grill seasoning, such as McCormick's brand Montreal Steak Seasoning Four 3/4 inch-thick slices of crusty bread (stale bread is better) 1 large garlic clove, smashed and peeled 4 plum tomatoes, seeded and diced 2 Cubanelle peppers, seeded and diced 3 jarred roasted red peppers, chopped 1 small red onion, chopped 1 pound ball fresh smoked mozzarella, diced 1 cup arugula (a couple of handfuls), shredded 1 cup basil (about... Read more...
Stuffed Peppers with Beef, Rice, Spinach and Cheese
|rachael-ray
This recipe was designed to be made using the extra rice and beef from Rach's Spanish-Style Beef and Rice.These delicious stuffed peppers can also be made ahead and frozen. Just microwave for 12-15 minutes on high on a microwave-safe dish loosely covered with plastic wrap to prevent splattering. If you do not have a carousel microwave, rotate peppers once during reheating. Read more...