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Rachael Ray Recipes

Sicilian Tuna Cutlets with Orange-and-Scallion Salsa
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Ingredients Four 6-ounce yellowfin tuna steaks, halved Salt and pepper 1 1/2 cups breadcrumbs 3 large navel oranges plus grated peel of 1 orange 1/3 cup finely chopped flat leaf parsley (a generous handful) 2 large cloves garlic, finely chopped 4 scallions or 1/2 red onion, finely chopped 2 sprigs oregano, finely chopped Extra virgin olive oil (EVOO), for drizzling and frying 4 cups arugula leaves Juice of 1/2 lemon Preparation Place the tuna between 2 pieces of wax or parchment paper and pound out to 1/8 inch thick. Season... Read more...
Franks and Beans with a Tuscan Twist
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Peppery Salad
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Serve with Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce, Coffee Granita and Penuche Caramel Ice Cream Balls. Read more...
Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto
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Serve with Grilled Baby Vegetables. Read more...
Tuna Burgers with Ginger Garlic and Soy Sauce
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Ingredients 2 pounds fresh tuna steak, cut into chunks 3 garlic cloves, finely chopped One 2-inch piece of fresh ginger, peeled and grated 3-4 tablespoons Tamari (dark soy sauce) 2 scallions, finely chopped 1/4 red bell pepper, finely chopped 2 teaspoons sesame oil (eyeball it) 1 tablespoon grill seasoning blend, such as McCormick brand Montreal Steak Seasoning (a palmful) 2 tablespoons vegetable or peanut oil 1/2 pound shiitake mushrooms, stemmed and sliced Coarse salt 4 sesame Kaiser rolls, split 1/4 cup prepared wasabi mustard, such as Stonewall Kitchen brand, plus... Read more...
Salad for Ten in Two
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For a complete meal, serve with Tuscan Chicken, Wild Mushroom Risotto and Poor Man's Caviar: Eggplant Spread. Read more...
Cider Sweet Potatoes
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Add flavor and texture to sweet potato mashers! Read more...
Skillet-Roasted Chicken with Rosti Potatoes and Steamed Veggies
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Ingredients 2-2 1/2 pounds baby Yukon Gold potatoes, peeled only around the middle 4 tablespoons butter, divided 2 tablespoons extra virgin olive oil (EVOO) 4 boneless, skinless chicken breasts Salt and ground black pepper 2 tablespoons flour 2 cups chicken stock 2-3 tablespoons heavy cream 2 tablespoons grainy mustard 1 pound baby carrots 1 pound baby zucchini 1 tablespoon chopped chives undefined Preparation Place the potatoes into a pot and fill it with cold water. Place the pot over high heat and bring it up to a bubble. Boil the... Read more...
Spicy Chicken with Peppers and Basil
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For a complete meal, serve with Thai Salad with Peanut Dressing and Ice Cream with Toasted Coconut Topping! Read more...
Your Basic Tossed Salad
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Ingredients 2 hearts of romaine lettuce 2 small plum tomatoes, diced 1 Kirby cucumber or 1/4 English (seedless) cucumber, diced 1 small yellow onion or 1/2 red onion, chopped 1 carrot, peeled and shredded 1/4 cup (a couple of glugs) extra virgin olive oil (EVOO) 2-3 tablespoons (a couple of splashes) red wine vinegar 1 teaspoon sugar Coarse salt and black pepper Preparation Place the salad greens in a salad bowl and top with tomatoes, cucumbers, onion and carrot. Place the EVOO, vinegar and sugar in a small plastic container.... Read more...
Sliced Steak with Fondue Gravy and Smashed Pea Potatoes
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Ingredients 4 Idaho potatoes, peeled and chopped Salt and freshly ground pepper 2 tablespoons extra virgin olive oil (EVOO) 4 flat-iron steaks (6 ounces each), (each about 1-inch thick) 2 tablespoons butter 3 shallots, finely chopped 2 tablespoons all-purpose flour 2 tablespoons sherry or white wine 1 cup plus 2 tablespoons chicken stock, divided 1 cup plus 2 tablespoons milk or cream (whichever you prefer), divided 1 1/2 cups shredded Swiss cheese 1 box frozen peas (10 ounces) 2 tablespoons Dijon mustard 1/2 cup flat leaf parsley (about a handful),... Read more...
Garlic Mashed Potatoes with Spinach
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Serve with Gorgonzola-Filled Meatballs with Bay and Onion Creamy Tomato Gravy. Read more...