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Rachael Ray Recipes

Rachael Ray's Red Wine Risotto with Kale & Mushrooms
Rachael Ray's Red Wine Risotto with Kale & Mushrooms
|Rachael Ray
This recipe calls for a cup of red wine. What you do with the rest of the bottle is up to you! Read more...
Rope Sausage with Roasted Peppers & Broccoli Rabe
Rope Sausage with Roasted Peppers & Broccoli Rabe
|Rachael Ray
Think of this dish as a flavor symphony: charred sweet peppers meet crispy sausage and tender broccoli rabe, all tied together with a little garlic and a splash of white... Read more...
Thai Corn And Crab Fritter Lettuce Wraps
Thai Corn And Crab Fritter Lettuce Wraps
|Rachael Ray
Creamy Chicken & Mushroom Egg Noodles
Creamy Chicken & Mushroom Egg Noodles
|Rachael Ray
  A creamy, mushroom-packed dish that feels like a warm hug in a bowl. The rotisserie chicken saves you time, and the Marsala brings a touch of elegance. Toss in... Read more...
Creamy Orecchiette with Hot Sausage, Broccoli & Sun-Dried Tomatoes
Creamy Orecchiette with Hot Sausage, Broccoli & Sun-Dried Tomatoes
|Rachael Ray
Spaghetti with Pancetta & Creamed Corn
Spaghetti with Pancetta & Creamed Corn
|Rachael Ray
Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce
|rachael-ray
Serve with Spinach Artichoke Whole-Wheat Penne. Read more...
Chorizo Black Bean Soup
|rachael-ray
This hearty, high-protein bean soup will fill you up on a cool day. Read more...
"For-Pitas-Sake" Salad
|rachael-ray
Serve with Babganoush-Hummus Pasta. Read more...
Sausage and Onion Kabobs on Roasted Pepper Salad
|rachael-ray
Whether broiled indoors or finished on the grill outside for a summer barbecue, these kabobs are crowdpleasers all year long! Read more...
Salsa Stoup with Avocado Smash and Double-Decker Baked Quesadillas
|rachael-ray
Ingredients Salsa Stoup 2 tablespoons extra virgin olive oil (EVOO), 2 turns of pan, plus some for brushing tortillas 2 jalapeno peppers, seeded and chopped 1 green bell pepper, seeded and chopped 1 large onion, chopped 3 ribs celery, chopped with greens 3 cloves garlic, chopped Salt and pepper 1 can stewed tomatoes (28 ounces) 1 can crushed tomatoes 2 cups vegetable or chicken stock 3 tablespoons chopped cilantro or flat leaf parsley 6 flour tortillas, 6-8 inches 1 cup shredded cheddar, available in pouches on dairy aisle 3 scallions,... Read more...
Heat 'n Eat - Five Dinners in One Day
|rachael-ray
Make five dinners in one afternoon or evening and you're set for the week – all you have to do is heat 'em and eat 'em! Read more...