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Rachael Ray Recipes

French Onion No Soup
|Rachael Ray
This recipe can be made with chicken, pork chops or steak – it's up to you! Read more...
Power Burgers
|Rachael Ray
Ingredients 5 tablespoons extra virgin olive oil (EVOO), divided 2 large onions, thinly sliced Salt and freshly ground black pepper 3 tablespoons tomato paste 3/4 cup dry Italian red wine 2 pounds ground sirloin (93% lean or greater) 1/2 cup pepperoni, finely chopped 1/4 cup Italian parsley (about a handful), chopped 1 teaspoon dried oregano, crushed up slightly with your fingers 1 teaspoon crushed red pepper flakes 4 tablespoons butter (1/2 stick) 3 to 4 cloves garlic, finely chopped or grated 4 slices sesame semolina bread, each about an inch... Read more...
Grilled Meatball Caesar Salad
|Rachael Ray
Meatballs take the place of croutons in this new twist on the classic dinner salad. Read more...
Tex-Mex Surf and Turf
|Rachael Ray
Ingredients 2 cups water 1 cup white rice Salt 2 small red onions, 1/2 finely diced, the rest roughly chopped, divided 1 ripe avocado, diced 1 garlic clove, grated 2 jalapeño peppers, 1 seeded and chopped, the other left whole, divided 5 plum tomatoes, 1 seeded and chopped, 4 seeded and halved, divided Juice of 3 limes, divided 1/4 cup (about a palmful) cilantro, chopped plus additional for garnish 8 cooked, jumbo shrimp, chopped 1 2-pound sirloin steak (about 1/2-inch think) 1 tablespoon cumin 1 tablespoon chili powder 1 tablespoon... Read more...
Weeknight Pot Roast
|Rachael Ray
Ingredients 1- 1 1/2-pound London Broil (about 1 1/2 inches thick) 4 tablespoons extra virgin olive oil (EVOO), divided 1 pound cremini mushrooms, quartered 4 tablespoons butter, divided 1 medium onion, chopped 1 clove garlic, chopped 3 carrots, cut into 1-inch slices 3 parsnips, cut into 1-inch slices 1 bay leaf 6 sprigs of thyme 1/2 cup parsley (about a handful) 1 quart beef stock 1 pound baby Yukon gold potatoes, cut in half depending on size Salt and freshly ground black pepper 2 tablespoons flour 1 tablespoon Worcestershire sauce... Read more...
Beef Tenderloin Bites on a Bed of Arugula
|Rachael Ray
This easy-to-make dish tastes like it came from a fancy restaurant – you can impress family and friends with this one! For "surf and turf" you can serve with Spicy Crab and Vermicelli, but this dish holds its own by itself. Read more...
Wild Mushroom Beef Sliders
|Rachael Ray
Ingredients 2 pounds ground sirloin 1 package dried wild mushrooms, finely ground in a spice mill 1/4 cup parsley (about a palmful), chopped 2 tablespoons Worcestershire sauce (eyeball it) Salt and freshly ground black pepper 4 tablespoons extra virgin olive oil (EVOO), divided 5-6 medium shallots, thinly sliced 1/4 cup sherry (eyeball it) 16 miniature buns, whatever type of bread you like Preparation Pre-heat broiler or oven to 400ºF. In a medium-size mixing bowl, combine the ground beef, ground dried mushrooms, parsley, Worcestershire sauce, some salt and freshly ground black... Read more...
New York Deli-Style Mac 'n Cheese
New York Deli-Style Mac 'n Cheese Recipe
|Rachael Ray
I'll have a Mac 'n Cheese and pastrami on rye, please! This New York-inspired recipe takes the classic to a whole new level! Read more...
Chili con Queso Mac 'n Cheese
|Rachael Ray
A great way to use up leftover chili, this meal combines two recipe favorites – chili and mac 'n cheese! Read more...
Roasted Poblano Steak Chili
|Rachael Ray
Ingredients 4 poblano peppers 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling Salt and freshly ground black pepper 2 1/2 pounds sirloin shell steak, trimmed, thinly cut and chopped into bite-size pieces 1 large red onion, chopped 4-5 cloves garlic, chopped 2 tablespoons (about a palmful) chili powder 1 tablespoon (about a palmful) cumin 1 tablespoon (about a palmful) ground coriander 1 teaspoon smoked sweet paprika 1 bottle Negro Modelo beer 1 28-ounce can fire-roasted tomatoes Zest and juice of 1 lime 1/2 pound manchego cheese 3 scallions,... Read more...
Bife de Chorizo with Hearts of Palm Salad
|Rachael Ray
Rachael created this recipe after a recent trip to Argentina, where she visited with real gauchos! Serve with her Green Olive Chimichurri Sauce. Read more...
Grilled T-Bones with Chipotle Chili Rub and Cilantro-Lime Compound Butter
|Rachael Ray
These steaks turn out tender and juicy and the cilantro-lime butter is delish. Smashed cheesy potatoes and sautéed sliced vegetables make especially tasty side dishes. Compound butters, made by blending ingredients like herbs, fruit juice or pulp and spices with softened butter, are used to add a flourish of flavor or “finish” just before serving. –RR Read more...