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Rachael Ray Recipes

Spring Fish in Parchment
Spring Fish in Parchment
|Rachael Ray
Ingredients 1/2 pint grape tomatoes 1/2 pound green beans, halved 1/4 cup extra virgin olive oil (EVOO) Salt and pepper 2 small zucchini, thinly sliced on an angle 2 small... Read more...
Chicken with Wild Mushroom and Balsamic Cream Sauce
Chicken with Wild Mushroom and Balsamic Cream Sauce
|Rachael Ray
This recipe is a modern take on the ol' Cream of Mushroom Chicken. This one is more healthful, yet almost as easy as pouring the condensed version out of a... Read more...
Out-of-the-Park Burritos: Chicago Burrito
Out-of-the-Park Burritos: Chicago Burrito
|Rachael Ray
Check out the NY andLA versions of this burrito too! Read more...
Ropa Vieja Joses (Cuban Sloppy Joes), Sliced Tomatoes, Plantain Chips and Mojo Sauce
Ropa Vieja Joses (Cuban Sloppy Joes), Sliced Tomatoes, Plantain Chips and Mojo Sauce
|Rachael Ray
Serve with Mojito Mashed Sweet Potatoes. Read more...
Out-of-the-Park Burritos: NYC Burrito
Out-of-the-Park Burritos: NYC Burrito
|Rachael Ray
Check out the LA and Chicago versions of this burrito! Read more...
French Bread Pizza
French Bread Pizza
|Rachael Ray
Easy yet sophisticated, these pizzas make a perfect lunch or snack! Read more...
Sliced Steak Gyros
Sliced Steak Gyros
|Rachael Ray
Ingredients 2 pounds 1-inch-thick sirloin steak 2 tablespoons extra virgin olive oil (EVOO) Salt and pepper 1 cup crumbled feta cheese 3/4 cup Greek-style yogurt Juice of 1 lemon 1... Read more...
Out-of-the-Park Burritos: L.A. Burrito
Out-of-the-Park Burritos: L.A. Burrito
|Rachael Ray
Check out the Chicago and NYC versions of this burrito too! Read more...
Chicken Piccata Pasta Toss
Chicken Piccata Pasta Toss
|Rachael Ray
This recipe is a deliciously fast version of a traditionally "slow-cooking" classic. Enjoy the classic flavor of chicken piccata in a fraction of the time! Read more...
Gnocchi with Three-Mushroom Gravy
Gnocchi with Three-Mushroom Gravy
|Rachael Ray
Ricotta salata sounds like the soft, creamy cheese that you bake into lasagna, but it’s actually a semi-hard cheese that’s salty and crumbly. –RR Read more...
Poached Eggs in Chorizo-Tomato Stew with Garlic Croutons
Poached Eggs in Chorizo-Tomato Stew with Garlic Croutons
|Rachael Ray
This makes a delicious brunch with a little Spanish flair! Serve with Sparkling Sangria. Read more...
Stuffed Portobellos with Bread Salad
Stuffed Portobellos with Bread Salad
|Rachael Ray
Ingredients 8 portobello mushroom caps, wiped clean 1/4 cup extra virgin olive oil (EVOO), plus more for brushing One 14-ounce can quartered artichoke hearts, drained well One 10-ounce box frozen... Read more...