Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

Spinach-and-Egg Noodle Casserole
|rachael-ray
This versatile cheese, spinach and noodle casserole will easily become a family favorite. Read more...
Tomato-Broccolini Soup
|rachael-ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 1 small carrot, chopped 2 small ribs celery, finely chopped 1 onion, chopped 3 cloves garlic, finely chopped 1 teaspoon dried oregano or marjoram Salt and pepper One can diced or whole fire-roasted tomatoes (28 ounces) One can stewed tomatoes (14.5-ounces) 2 cups chicken or vegetable stock 2 bunches broccolini, cut into 2 1/2-inch florets 8-10 basil leaves, torn Grated Pecorino Romano cheese, for topping Crusty bread, for serving Preparation In a medium soup pot, heat the EVOO, two turns of the... Read more...
Baby Artichoke Tea Sandwiches
|rachael-ray
Tea sandwiches – how fancy! Read more...
Popper Polenta
|rachael-ray
Serve this dish with Gumbo Style Chunky Hash with Fried Eggs Read more...
Ultimate BBQ Burger with Chipotle Ranch Sauce
|rachael-ray
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...
Sesame Crusted Red Snapper with Ginger Dressed Snappy Veggies and Curry Couscous with Almonds
|rachael-ray
Ingredients 2-inch piece fresh ginger, peeled and grated or minced 1 small jalapeño pepper, seeded and finely chopped 3 tablespoons rice wine vinegar or white wine vinegar (eyeball it) Salt and freshly ground black pepper 6 tablespoons vegetable oil, divided (eyeball it) 10 radishes, thinly sliced 1 seedless or English cucumber, thinly sliced 1 yellow pepper, seeded, quartered and cut into thin strips 1/4 cup sliced almonds, available on the baking aisle (2 ounces) 1 cup chicken broth 1 tablespoon curry powder 2 pinches ground cinnamon 1 cup couscous 4... Read more...
Root Veggie Salad with Horseradish Dressing
|rachael-ray
Serve with Mac-n-Smoked Gouda with Cauliflower. Read more...
Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce
|rachael-ray
If you don’t have a microwave to defrost spinach in, put it in a colander in the sink instead; it will drain and defrost at the same time.Use a clean kitchen towel to wring out any excess water from the spinach before using. –RRFor a complete meal, serve with Steamed Asparagus and Broiled Tomatoes. Read more...
Sesame Five-Spice Sliced Tuna and Avocado
|rachael-ray
This fancy fake-out will leave guests in awe. 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...
Soul Pancakes
|rachael-ray
These flapjacks are inspired by Rach's upstate New York home and Rachael Ray show guest Rainn Wilson and his cookbook, Soul Pancake: Chew on Life's Big Questions. Read more...
Bacon-Tomato Jam
|rachael-ray
Slather burgers and more with this tasty topping, such as Mac and Cheese Burger Sliders. Read more...