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Rachael Ray Recipes

Pumpkin Cream Tortellini Lasagna
|Rachael Ray
Ingredients 1 small pumpkin (about 2 pounds), quartered and seeded, seeds cleaned and reserved 2 tablespoons sugar 1 tablespoon chili powder 1 tablespoon cinnamon Salt 2 pounds large cheese tortellini 2 tablespoons butter 1 medium onion, chopped 3-4 cloves garlic, finely chopped or grated Ground black pepper 2 tablespoons flour 2 cups milk A few grates fresh nutmeg 2 cups shredded sharp yellow cheddar Preparation Pre-heat oven to 400°F and a broiler. Scatter pumpkin seeds on a baking sheet and sprinkle with sugar, chili powder and cinnamon. Roast for about... Read more...
Twist-a-Ronis
|Rachael Ray
Rachael twists pepperoni pizza into a snackable treat with dipping sauce. Read more...
Turkey and Stuffin' Soup
|Rachael Ray
Serve with Vegetable Chunk Salad and Cranberry Sauce over Pound Cake a la Mode. Read more...
Turkey Cutlets Milanese-Style With Pumpkin Polenta
|Rachael Ray
Ingredients 1/4 cup extra virgin olive oil (EVOO), divided 3 cups chicken stock 2 tablespoons butter 1 1/2 cups all-purpose flour 4 eggs 1/4 cup milk 2 1/2 cups breadcrumbs A handful flat leaf parsley, chopped 3 tablespoons Parmigiano Reggiano cheese, grated 8 turkey cutlets, pounded thin (about 1/4 to 1/2 inch thick) 1 can pumpkin puree (14-ounces) 1 cup quick-cooking polenta 1 tablespoon honey A pinch nutmeg 1 tablespoon fresh thyme leaves Salt and freshly ground pepper 3 cups arugula, chopped 1 handful of basil leaves, cut into ribbons... Read more...
Turkey Meatball Pocket Subs with Side Salad
|Rachael Ray
Ingredients 3 slices stale whole wheat bread sandwich bread or crusty bread, whatever you have on hand 1/2-2/3 cup milk 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling 1 large onion, peeled and quartered 3 garlic cloves, 1 crushed, 2 finely chopped 1 small carrot, peeled Salt and black pepper 1 cup chicken stock 1 can crushed tomatoes (28 ounces) 1 pound ground turkey breast A handful of flat leaf parsley leaves, finely chopped 1/4-1/3 cup grated Parmigiano Reggiano cheese (a generous handful) 2 large whole wheat... Read more...
Chicken Mug Pie
|Rachael Ray
Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies! Read more...
Welsh Rarebit Fondue
|Rachael Ray
Rachael whips up a classic recipe that is super easy and delicious! Read more...
Southern-Style Shepherd's Pie
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 1 pound ground pork 1 pound ground beef sirloin 1 large onion, chopped 2 medium parsnips (about 8 ounces), peeled and thinly sliced 3 ribs celery, sliced 3 tablespoons cider vinegar 1 tablespoon brown sugar (dark or light) 2 tablespoons flour 1 bunch Swiss chard (about 6 ounces), stemmed and chopped 2 1/2 cups chicken stock 3 pounds sweet potatoes, peeled and cut into chunks 1/2 stick butter 1 banana, sliced 1 orange, zested and juiced 1/2 cup heavy cream 1/2 teaspoon... Read more...
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks
|Rachael Ray
Ingredients 2-2 1/4 pounds flank steak 1 1/2 tablespoons grill seasoning, a palmful and a half 1 tablespoons dark Mexican chili powder, a palmful 1 lime, zested Cooking spray or oil to coat grill or grill pan 2 tablespoons butter 1 cup white rice 1 small onion, chopped 1/2 red bell pepper, chopped 1 jalapeño pepper, seeded and chopped 2 cloves garlic, chopped 2 cups chicken stock 2 tablespoons tomato paste 2 teaspoons hot sauce, eyeball it 1 pound small to medium shrimp, peeled and deveined 2 tablespoons finely chopped... Read more...
Beef and Broccoli Salad
|Rachael Ray
This figure-friendly recipe is perfect for summer lunches or warm evenings. Spicy hot pepperoncini, packed in giant glass jars and preserved in vinegar, are a great staple to keep in the fridge and pull out to add excitement to salads and pizzas. –RR Read more...
Chicken Provencal
|Rachael Ray
A stoup is thicker than soup but thinner than stew and best of all, a one-pot meal! Read more...
Tuna Nicoise Casserole
|Rachael Ray
Ingredients Salt 1 pound medium shell pasta 1/3 pound skinny French green beans ("haricots verts"), cut in half 1/4 cup extra virgin olive oil (EVOO) 3-4 anchovy filets (optional) 2 shallots, chopped 3 cloves garlic, finely chopped or grated 3 tablespoons flour 1/2 cup dry white wine 1 cups heavy cream 1 1/2 cups chicken stock Ground black pepper 1 can or jar of tuna fish packed in oil (12-ounces), flaked 1/2 cup grated Parmigiano Reggiano cheese 1/4 cup pitted Niçoise olives, chopped 3 tablespoons butter 4 slices bread, toasted... Read more...