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Rachael Ray Recipes

Meatball Patty Melts
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This dish is somewhere between a burger and a grilled cheese sandwich. Serve this sammy with a green salad or oil and vinegar-dressed cole slaw. Read more...
Better Pancakes
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Rachael says, “My friend Mollie makes these pancakes for her two girls, 3-year-old twins Isabel and Maya. The girls are great eaters, but even the best eaters demand pancakes in between breakfasts of scrambles, yogurt, fruit or oatmeal. Mollie’s solution for giving her girls the food they need to start their day while giving them what they want (which is pancakes) is to ignore the directions on the back of the box. Where it says add one egg, she adds more and where it says add water, she adds milk,... Read more...
Bite-Size Antipast-Salad
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Easy and colorful, this salad can also be enjoyed over several days while the meats soak up the flavors. Instead of making your own dressing, you can also use bottled Caesar dressing. Antipasto is traditionally the cold foods served before the pasta course at an Italian restaurant or home. This salad mixes it all up together – salami, pepperoni, peppers, artichoke hearts, cheese, olives and lettuce. –RR Read more...
Creamy Salsa Dip and Veggies
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Given the choice of grape or cherry tomatoes, I pick the irregularly shaped, somewhat oblong grape tomatoes because they tend to be a bit meatier and sweeter. –RR Read more...
Orange and Arugula Salad with Marmalade Dressing
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Serve this tangy salad with California Pasta with Artichokes and Almond-Citrus Pesto. Read more...
Frothy-Chilly Fruit Smoothies
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Quick, cool and packed with fresh fruit, this refreshing smoothie makes a great breakfast, snack or light lunch. You can get creative with the fruit you use. Read more...
Bottom-of-the-Box Breakfast Sundae
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Don't throw out the cereal box when all you've got left are crumbs! Here's a way to put them to good use. Read more...
Szechuan Chicken Salad
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This flavorful salad is a hit all year round for adults and kids, alike. A grown-up helper (GH) can assist young cooks with chopping, but kids of all ages will have fun adding the ingredients and tossing them together. Serve with Ginger Lemonade. Read more...
Spanish Shrimp and Chorizo with Sweet Pea Couscous
|rachael-ray
Ingredients 2 teaspoons smoked paprika 4 cloves garlic, chopped or grated 2-3 teaspoons hot sauce 1/4 cup parsley, chopped (about a handful) Zest and juice of 1 lemon 2 tablespoons extra virgin olive oil (EVOO), divided Salt and freshly ground black pepper 24 large to jumbo shrimp, shelled and deveined A pinch of saffron (you can substitute saffron powder) 1 teaspoon turmeric 1 tablespoon butter 2 cups chicken stock, divided 1 box frozen peas (10 ounces) 2 cups couscous 3/4 pound chorizo, sliced Preparation In a shallow bowl, combine the... Read more...
Mandarin Salad
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Serve with Super-sized Eggrolls. Read more...
Ultimate BBQ Burger with Chipotle Ranch Sauce
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The spice blend of this burger gives the meat the sweet-smoky flavor of BBQ, while the chipotle ranch sauce heats things up and then cools things off. This one will be a summertime hit at your next backyard barbecue. Try it on the Fourth of July for some real fireworks! Serve with Not Potato Salad or Red, White and Blue Slaw Salad (or both!), which are great with any burger! –RR Read more...
South-of-the-Border Iceberg Salad
|rachael-ray
Serve this with burgers as a nice side salad.  It goes really well with our Cheddar-Studded Turkey Burgers! Read more...