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Rachael Ray Recipes

Philly Cheesesteak Sloppy Joes
|Rachael Ray
Ingredients 1 tablespoon extra virgin olive oil (EVOO) 1 pound extra-lean ground sirloin or ground all-white-meat chicken 1 softball-size onion, chopped 1/4 cup steak sauce 1 cup beef stock Salt and freshly ground black pepper 4 whole grain dinner rolls 1 tablespoon butter 1 tablespoon flour 1 cup milk 1 cup provolone cheese, shredded For the salad: 1/2 pound salami, chopped 1/4 pound provolone cheese, chopped 1 small jar pepperoncini 1 head Bibb lettuce 1 bunch arugula 2 tablespoons extra virgin olive oil (EVOO) 1 tablespoon red wine vinegar Preparation... Read more...
Mini Cannelloni Bake
|Rachael Ray
Your picky eaters won't suspect a thing when you hide the spinach in this dish! Read more...
Cheeseburger Chili Mac and Cheese
|Rachael Ray
This mac and cheese combo will please everyone! Read more...
Mini Cheeseburger Pizzas - Italian Style
|Rachael Ray
You'll need a 3-inch round cookie cutter with sharp edges to make these pizzas. Read more...
Sicilian Stick to Your Ribs Meal: Meatloaf Brasciole (Roll Ups), Pasta, Broccolini and Ricotta
|Rachael Ray
Ingredients 1 1/2 pounds ground beef, pork and veal mix from the butcher's counter (meatloaf mix) Salt and pepper 1/2 cup Italian breadcrumbs 1 egg 2 cloves garlic, minced 1/4 small white onion, grated 2 tablespoons golden or dark raisins, chopped 3 tablespoons pine nuts, chopped 3 tablespoons grated cheese, Parmigiano or Romano 2 tablespoons chopped flat leaf parsley 1 cup arugula leaves or baby spinach 6 slices prosciutto di Parma 6 slices deli sliced provolone Extra-virgin olive oil (EVOO), for drizzling 1/2 pound cavatappi (corkscrew shaped hollow pasta) or... Read more...
Spicy Sausage Meatloaf Patties with Italian Barbecue Sauce
|Rachael Ray
Serve with Grilled Stone Fruits with Balsamic and Black Pepper Syrup. Read more...
Well-Deserved, Well-Dressed Individual Beef Wellingtons with Steamed Broccoli Spears
|Rachael Ray
No one will believe that you whipped up this posh British classic in so little time – it's elegant for a special occasion but easy enough to prepare for a weeknight dinner. If you have room, serve with Chocolate Mint Parfaits for dessert. Read more...
Corned Beef Hash-Stuffed Potatoes with Eggs
|Rachael Ray
Use leftover baked potatoes. Read more...
Reuben-Stuffed Potatoes
|Rachael Ray
A great use for leftover corned beef tomorrow. Read more...
Tenderloin Steaks with Roasted Tomato Steak Sauce and Sage Brown Butter Balsamic Ravioli
|Rachael Ray
Ingredients 1 pint grape tomatoes 2 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling Salt and freshly ground black pepper 4 beef tenderloin steaks (each about 1 1/2 inch thick) 5 tablespoons butter, divided 2 shallots, finely chopped 3 cloves garlic, finely chopped or grated 2 tablespoons flour 1 tablespoon Worcestershire sauce 1 cup beef stock 1 package (about 24-30 small ravioli) fresh wild mushroom ravioli 2 tablespoons fresh sage, sliced 2 tablespoons aged balsamic vinegar 1/4 cup (about a palmful) chopped parsley A dash freshly grated nutmeg... Read more...
Swedish Meatballs with Pasta
Swedish Meatballs with Pasta Recipe
|Rachael Ray
This recipe was created to be taken into space with the launch of space shuttle Discovery in 2006. Read more...
Meatball Spiedini with Caprese
|Rachael Ray
Ingredients 1/4 cup milk 2 slices bread, torn 1 1/4 pounds mixed ground sirloin, pork and veal 1 clove garlic, grated 2 tablespoons finely chopped flat leaf parsley 2 pinches dried oregano 1/4 cup grated Parmigiano Reggiano cheese (about a handful) Salt and ground black pepper Extra Virgin Olive Oil (EVOO), as needed for drizzling 12 miniature mozzarella balls (bocconcini), halved 12 cherry tomatoes, halved 24 small basil leaves Preparation Pre-heat oven to 400ºF. In a small bowl, pour the milk over the bread and let sit for a couple... Read more...