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Rachael Ray Recipes

Sausage, Pepper and Onion Sloppy Joes
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Ingredients 2 tablespoons extra virgin olive oil (EVOO) 1 1/2-2 pounds ground pork 2 tablespoons fennel seeds 1/2 tablespoon crushed red pepper flakes Salt and freshly ground pepper 3-4 cloves garlic, grated 1 large onion, chopped 3 cubanelle peppers, cut into small dice 3 tablespoons tomato paste 1/2 cup parsley, chopped 2 tablespoons brown sugar 3 tablespoons aged balsamic vinegar 1 1/2-2 cups chicken stock (depending on how sloppy you like it!) 4 individual ciabatta or whole wheat rolls 1 cup Parmigiano Reggiano cheese 1/2 cup basil, chopped Preparation Pre-heat... Read more...
Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top
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Serve with Celery and Portobello Salad. Read more...
Mini Cannelloni Bake
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Your picky eaters won't suspect a thing when you hide the spinach in this dish! Read more...
Portobello Salad with Crispy Prosciutto
|rachael-ray
Ingredients 1/4 pound thinly sliced prosciutto 4 small portobello mushroom caps, stemmed and thinly sliced 6 ribs celery from the heart with leafy greens, thinly sliced on an angle 1/2 small red onion, thinly sliced 1/4 cup extra virgin olive oil (EVOO) Juice of 2 lemons Salt and pepper 2 cups baby arugula 1/2 cup flat leaf parsley leaves Truffle oil, for drizzling (optional) Preparation Pre-heat the broiler. Arrange the prosciutto in a single layer on a foil-covered baking sheet and broil until crisp, 3-4 minutes. Set aside.Toss the mushrooms,... Read more...
Roasted Poblanos Stuffed with Picadillo
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This dish can be assembled ahead and then baked right before you’re ready for dinner. Read more...
Broiled Pineapple
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Broiling brings out the extra sweetness of pineapple. Serve alongside Smoked Ham with Orange-Rosemary Glaze. Read more...
Sliced Steak with Parsley-Caper Sauce and Broiled Tomatoes with Bacon-Bit Breadcrumbs
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Broiling tomatoes topped with bacon breadcrumbs add punch to this steakhouse-style meal. Read more...
Pulled Chicken Suiza Sammies
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Ingredients 1 tablespoon extra virgin olive oil (EVOO) 1 small red onion, chopped 2 cloves garlic, chopped Juice of 1 lime 1 tablespoon honey 1 1/2 cups store-bought tomatillo salsa or salsa verde 1/2 cup crème fraîche 1 rotisserie-style chicken, skin discarded and meat shredded 4 crusty sandwich rolls, split 4 slices Swiss or monterey jack cheese Tortilla chips, for serving Preparation Pre-heat the broiler. In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the onion and garlic and cook until softened, about... Read more...
Cheeseburger Chili Mac and Cheese
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This mac and cheese combo will please everyone! Read more...
Sloppy Dude
|rachael-ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 1 pound ground turkey breast 16 tomatillos, paper skins removed and rinsed thoroughly, coarsely chopped 1 onion, chopped 3 cloves garlic, chopped 1 jalapeño pepper, seeded and chopped Zest and juice of 1 lime 1 tablespoon cumin Salt and black pepper 1 cup chicken stock 2 small, ripe avocados, pitted and scooped from skins 4 crusty rolls, such as Kaiser rolls 1/2 red onion, thinly sliced 2 plum or small vine-ripe tomatoes, sliced 1 bag healthful corn tortilla chips, such as brown... Read more...
Spinach-Artichoke Hummus and Cheesy Toast
|rachael-ray
Ingredients 1 can chickpeas (15 ounces) 2 tablespoons tahini 1 clove garlic Juice of 1 lemon Salt and freshly ground black pepper 1/4 cup extra virgin olive oil (EVOO) 1 box chopped frozen spinach (10 ounces), defrosted 1 can artichokes (15 ounces), drained 1 cup grated Parmigiano Reggiano or Asiago cheese, divided 1 baguette, cut into 1/4-inch thick slices Preparation Pre-heat the broiler to high.In a food processor, combine the chickpeas, tahini, garlic, lemon juice, salt, freshly ground black pepper and EVOO and puree until smooth. Add the spinach, artichokes... Read more...
Charred Chili Relleno with Green Rice
|rachael-ray
I am lucky in a thousand ways but got even luckier when the best Mexican in NYC opened practically right outside my door! Mexicana Mama serves roasted rellenos – I thought they all had to be battered, fattening and fried, no? NO! Sadly, the restaurant closes once a week for an entire day and night. So, on Mondays, I make this dish at home. This dish is so health-concious, you might want to double the recipe because you can have guilt-free seconds! Read more...