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Rachael Ray Recipes

Portobello Mushroom "Fries"
|Rachael Ray
Ingredients 4 large portobello mushroom caps Extra-virgin olive oil, for drizzling, plus 1/4 cup Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper 2 eggs, beaten 1/4 cup flat-leaf parsley, chopped 1 cup Italian bread crumbs 1/2 cup shredded or grated Parmesan Preparation Preheat a grill pan over medium high to high heat. Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking... Read more...
Rachael's Chimichurri Chicken Bites
|Rachael Ray
This recipe is my take on chimichurri, oil, vinegar, onions and garlic, herbs and spices that serve as both marinade and dipping sauce. Read more...
Lean, Mean and Spicy Beef Satay Sticks
|Rachael Ray
This delicious Asian-inspired party starter can also be made with chicken. Read more...
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...
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...
Zippy Italian Popcorn
|Rachael Ray
Serve with Mega Meatball Pizza and Coffee Floats. Read more...
Date Night Fondue
|Rachael Ray
Fondue is one of those trendy dishes that we should all go back to now and again! Read more...
Your Basic Tossed Salad
|Rachael Ray
Ingredients 2 hearts of romaine lettuce 2 small plum tomatoes, diced 1 Kirby cucumber or 1/4 English (seedless) cucumber, diced 1 small yellow onion or 1/2 red onion, chopped 1 carrot, peeled and shredded 1/4 cup (a couple of glugs) extra virgin olive oil (EVOO) 2-3 tablespoons (a couple of splashes) red wine vinegar 1 teaspoon sugar Coarse salt and black pepper Preparation Place the salad greens in a salad bowl and top with tomatoes, cucumbers, onion and carrot. Place the EVOO, vinegar and sugar in a small plastic container.... Read more...
Simple Rocket Salad
|Rachael Ray
Ingredients 4 large bunches arugula (about 6 cups), trimmed of thick stems and washed thoroughly 4 plum tomatoes, chopped 1 lemon 3 tablespoons extra virgin olive oil (EVOO) Salt and pepper Preparation Place the arugula and tomatoes in a salad bowl. Squeeze lemon over them, drizzle with EVOO and season with a little salt and pepper. Toss to coat and serve. Read more...
Spicy Fennel Shrimp
|Rachael Ray
Serve with Steakhouse Sliders and Mini Steak Fries and Gorgonzola Spinach and Artichokes. Read more...
Fresh Fruits and Dessert Cheeses
|Rachael Ray
For a complete meal, serve with Trout Amandine, Steamed Asparagus and New Potatoes and Forest Spread and Pâté Platter with Sliced Baguette. Read more...
Jumbo Shrimp Wrapped with Arugula and Prosciutto
|Rachael Ray
This appetizer is sure to be a hit at your next party! Read more...