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Rachael Ray Recipes

Grilled Shrimp Cocktail with Horseradish Cream Dipping Sauce
|rachael-ray
This recipe takes shrimp cocktail to a whole new level! The sauce is incredible – if you have extra, you can use it on fish, steak or roast beef sandwiches the next day. Read more...
Smoky Orange Barbecue Chicken Sandwiches
|rachael-ray
Pair these sandwiches with your favorite sides or with Crispy Topped Bacon and Green Onion Baked Beans. It's important to pre-heat your grill or griddle pan, much like you pre-heat an oven for baking, so that the meat doesn't cook on lower temps, which can cause it to toughen up. –RR Read more...
Spicy Steak Salad with Sriracha Dressing
|rachael-ray
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
Sliced Tuna Steak with Kale and White Bean Salad
|rachael-ray
This quick-cooking light and colorful meal is perfect for summer entertaining. Read more...
Sliced Steak and Mushroom Sandwiches
|rachael-ray
A mushroom Marsala and shallot sauce makes a terrific topping for sliced steak sammies. Read more...
Worcestershire Burgers with Swiss, Mushrooms and Ranch Dressing
|rachael-ray
Homemade ranch dressing and mushrooms boost the already fabulous flavor of beef cheese burgers on fresh rolls. Read more...
Swordfish Kebabs with Tomato-Arugula Salad
|rachael-ray
Ingredients 2 1/2 pounds swordfish steaks, cut 1 inch thick 6 garlic cloves, chopped Zest of 2 lemons, 1 lemon juiced and 1 cut into wedges after zesting 1/2 cup flat leaf parsley (a couple of generous handfuls) Extra virgin olive oil (EVOO), for liberal drizzling (1/3-1/2 cup) Salt and freshly ground pepper 4 plum tomatoes, diced 2 bunches of arugula, coarsely chopped Preparation Pre-heat a grill or a grill pan to medium-high. Cut the skin off the fish steaks and cut away any deeply colored or veined connective tissue.... Read more...
Tagliata and Mushroom-Celery Salad
|rachael-ray
Ingredients Four 1/2-inch-thick shell or sirloin steaks (about 2¼ pounds total) Extra virgin olive oil (EVOO), for liberal drizzling (1/3 cup) 3 sprigs of fresh rosemary, leaves stripped from stems and finely chopped Salt and freshly ground pepper 1 celery heart, including leaves, root end trimmed 8 portobello mushroom caps, wiped clean with a damp towel 1 cup flat leaf parsley, coarsely chopped (a few generous handfuls) 4 ounces Parmigiano Reggiano cheese, shaved with a vegetable peeler (about 1/2 cup) Juice of 1 lemon Preparation Pre-heat a grill or a... Read more...
Panzanella-Topped Grilled Portobellos
|rachael-ray
Ingredients 8 portobello mushroom caps, wiped clean with a damp towel Extra virgin olive oil (EVOO), for liberal drizzling (1/2-1/3 cup) Grill seasoning, such as McCormick's brand Montreal Steak Seasoning Four 3/4 inch-thick slices of crusty bread (stale bread is better) 1 large garlic clove, smashed and peeled 4 plum tomatoes, seeded and diced 2 Cubanelle peppers, seeded and diced 3 jarred roasted red peppers, chopped 1 small red onion, chopped 1 pound ball fresh smoked mozzarella, diced 1 cup arugula (a couple of handfuls), shredded 1 cup basil (about... Read more...
Stuffed Peppers with Beef, Rice, Spinach and Cheese
|rachael-ray
This recipe was designed to be made using the extra rice and beef from Rach's Spanish-Style Beef and Rice.These delicious stuffed peppers can also be made ahead and frozen. Just microwave for 12-15 minutes on high on a microwave-safe dish loosely covered with plastic wrap to prevent splattering. If you do not have a carousel microwave, rotate peppers once during reheating. Read more...
Sweet and Savory Menu: Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers
|rachael-ray
Serve with Vanilla Ice Cream with Balsamic Fig Sauce. Read more...
Grilled Split Kielbasa Reubens with Warm Mustard-Caraway Sauerkraut
|rachael-ray
Serve with Smoked Paprika O Rings. Read more...