Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella
|rachael-ray
This is a vegetarian menu that is super fun and sure to please meat eaters and vegetarians, alike. For a complete meal, serve with Tomato, Onion and Cucumber Salad and Pasta Salad with Ricotta Salata and Broccolini. Read more...
Grilled Stuffed Portobellos
|rachael-ray
Serve these delicious mushrooms as-is, or place stuffed caps on garlic toast or sliced crusty bread to catch the juices. For a complete meal, serve with Tuscan-Style Grilled Tuna Steaks. Read more...
Iceberg Lettuce Chopped Salad with "French" Dressing
|rachael-ray
This recipe's fantastic dressing turns a basic salad into something extra tasty! Serve with Mac and Cheddar Cheese with Chicken and Broccoli. Read more...
Bitter Greens Salad
|rachael-ray
Fast and light, this salad will complement a variety of dishes. Read more...
Big Blue Burgers
|rachael-ray
Look for blue cheese that has a dry crumbly texture, rather than creamy, and it will be easier to handle, whether you’re stuffing it inside a burger or sprinkling it on salad. –RR Read more...
Italian Horns
|rachael-ray
Serve with Spaghetti Meatballs and Tomato-Basil Sauce. Read more...
Green Salad with Red Pepper Relish Dressing
|rachael-ray
For a complete meal, serve with One Great Gumbo with Chicken and Andouille Sausage and Shrimp Cocktail with Rach's Quick Remoulade. Read more...
German Cheddar and Beer Fondue
|rachael-ray
Serve with Warm Apples and Ice Cream. Read more...
Panzanella with The Works
|rachael-ray
Ingredients 5 cups cubed day-old crusty bread* 4 Roma or plum tomatoes, cubed 1 small red onion, chopped 1 Cubanelle pepper or green bell pepper, seeded and chopped 1/2 cup pepperoncini or hot cherry peppers, chopped 2 roasted red peppers, drained, chopped 1 cup pitted olives, kalamata or Sicilian green or a combination 1 tin flat fillets of anchovies, drained and chopped 1 cup basil leaves, torn 1 lemon, juiced 3 tablespoons red wine vinegar 1/4 cup extra-virgin olive oil, eyeball it Splash of liquid from bottled pepperoncini or hot... Read more...
Vegetable Chunk Salad
|rachael-ray
Many of us use crudité platters for starters. For a change, substitute or add any combination of raw vegetables to this simple salad. Serve with Turkey Stuffin' Soup and Cranberry Sauce Over Pound Cake a la Mode. Read more...
Baby Spinach and Chickpea Salad
|rachael-ray
A delicious and nutritious salad that makes a protein-rich lunch or dinner salad. Read more...
Chickpea, Roasted Pepper and Rosemary Spread with Flat Breads, Grape Tomatoes and Zucchini Discs
|rachael-ray
A healthy bite for your next party that's quick to put together, this is also a great afternoon snack. Serve with Lemon Pepper Chicken Tenders and Spinach and Artichoke Stuffed Portobellos. Read more...