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Rachael Ray Recipes

Tex-Mex Chicken Club
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Spice up your basic chicken club by making it Tex-Mex style! Read more...
Ratatouille Grilled Panini
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Ingredients 3/4 cup extra virgin olive oil(EVOO) 2 large cloves garlic, crushed 1 eggplant, peeled lengthwise in 2 places to make stripes and sliced lengthwise 1/2 inch thick 1 zucchini, sliced lengthwise 1/2 inch thick Salt and pepper Herbes de Provence 2 bell peppers, quartered lengthwise 1 loaf ciabatta bread, split horizontally 8 slices Swiss or fontina cheese 2 cups arugula leaves 1/3 cup store-bought olive tapenade Preparation Heat a grill or grill pan over medium heat. In a small saucepan, combine the EVOO and garlic and heat on the... Read more...
Bistecca alla Puttanesca
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In this recipe, Rachael combines the elements of Puttanesca pasta with a flatiron steak for the flavors of Tuscany. Read more...
Italian Grilled Cheese
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Serve with Mini Meatball Minestra with Provolone. Read more...
French White Burgundy Chicken and Egg Noodles
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Serve with Peach Melba Sauté and Ice Cream. Read more...
Tuna Steaks with Tomato and Basil Raw Sauce
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Serve with Spaghetti with Pancetta, Escarole and Garlic Chips. Read more...
Beef and Chicken Fajita Burgers: Have One of Each!
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Serve with Bacon and Black Bean Smash. Read more...
Pumpkin Polenta with Grilled Vegetables and Sausage
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If pumpkin polenta doesn't remind you of autumn and Halloween, we don't know what will! This recipe tops polenta with grilled sausages and veggies, but you can get creative and substitute pork tenderloin or grilled chicken breasts instead of the Italian sausages. Enjoy! Read more...
Garden Pasta
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This simple, classic pasta is nutritious and delicious. Read more...
Turkey Bacon Double Cheeseburgers with Fire-Roasted Tomato Sauce
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Serve with Citrus Slaw. Read more...
Potato, Zucchini and Tomato Stoup
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Ingredients 2 tablespoons extra virgin olive oil (EVOO) 1 medium onion, chopped 3 cloves garlic, chopped 3 Idaho potatoes, peeled and diced 2 small or 1 large zucchini, sliced in half lengthwise, then cut into half moons 1 can fire-roasted diced tomatoes (28 ounces) 4 cups chicken stock (you can substitute vegetable stock to make this meal vegetarian) Salt and freshly ground black pepper 1 cup grated Parmigiano Reggiano cheese 1 cup basil leaves, thinly sliced Preparation Heat a deep pot over medium-high heat with the EVOO. Add the onion,... Read more...
Eggplant Curry with Toasted Almonds
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For a complete meal, serve with Spicy Hummus: Quick Chickpea Spread and Lychee Nuts and Pineapple Chunks with Mango Sorbet. Read more...