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Rachael Ray Recipes

Beef and Barley Stoup with Fontina Grilled Cheese
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Use leftovers from Braised (Chuck) Roast Beef. Read more...
Steakhouse Tomato Stacks
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Ingredients 1 tablespoon extra virgin olive oil (EVOO) 6 slices bacon, chopped 1/2 cup buttermilk 1 cup crème fraiche 1 clove garlic, grated 2 tablespoons fresh dill, chopped 2 tablespoons chives, chopped Juice of 1 lemon 3-4 tablespoons prepared horseradish Salt and ground black pepper 6 beefsteak tomatoes 1 small red onion, thinly sliced into rings Preparation Place a small skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chopped bacon to the skillet and cook until golden and crispy, about 5... Read more...
BLT Spread
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Spread this toaster topper on your choice of the following whole wheat or whole grain toasted options: English muffins, toast or even bagels. Plain cream cheese? What a bore! Stir it up and bump up the fiber and vitamins in your toaster toppers. You can also try the Veggies for Breakfast: Asian Veggie Spread toaster topper, Veggies for Breakfast: Bunny Spread or Raisin-Walnut Spread. Read more...
Broccoli Rabe and Orecchiette
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Serve with Bresaola Salad. Orechiette pasta are so named because the curved, cup-shaped noodles resemble little ears. Because the noodles are small, but thick and hearty, they are especially well-suited to mixing with chunky, bold sauces. –RR Read more...
Florentine Dream Burgers
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Try serving these burgers with Squashed Rosemary Potatoes alongside. Read more...
Tex-Mex Fried Rice
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Turn ordinary rice into flavorful rice with these quick additions. Read more...
Minty Pea Mash
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Mashing half of the peas lets you dress up plain old peas in a whole new way – a creamy consistency and minty flavor jazzes this dish up. Read more...
Chicken Chickpea Curry
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Ingredients 2 tablespoons extra virgin olive oil (EVOO) 3/4 pound boneless, skinless chicken thighs, cut into chunks Salt and ground black pepper 1 medium onion, cut into small dice 3 stalks celery, cut into small dice 2 tablespoons curry powder 1 McIntosh, Gala or Golden Delicious apple, cut into small dice 1 can chickpeas (15.5 ounces), drained and rinsed 1 cup couscous 1 tablespoon cilantro, chopped Preparation Place a medium, high-sided pot over medium-high heat with a 2 turns of the pan of EVOO, about 2 tablespoons. Season chicken with... Read more...
Wild Mushroom Ravioli with Eggplant and Goat Cheese
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Serve with Red Snapper in Crazy Water: Acqua Pazza. Read more...
Smoky Chipotle and Cheddar Mac
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Serve with Chili-Garlic Roasted Broccoli and Tomato and Red Onion Salad with Lime-Cilantro Dressing. Read more...
Paprika Pork Cutlets with Swiss Chard Egg Noodles
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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...
Chili con Queso Fondue
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This is a great snack, lunch or light supper. You can rollover any leftover meat into this recipe, turning this fondue into a more substantial leftover idea. Read more...