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Rachael Ray Recipes

Sweet and Spicy Bucatini with Antipasta Salad
|Rachael Ray
Ingredients 3 tablespoons plus 1/4 cup extra virgin olive oil (EVOO) 3 large onions, thinly sliced 6 sprigs fresh thyme, leaves removed and roughly chopped 1 sprig fresh rosemary, leaves removed and roughly chopped 1 1/2 teaspoons crushed red pepper flakes Salt and pepper 1 small head cauliflower, cut in half, cored and chopped into small florets 3/4 pound string beans, stem ends removed 1 pound bucatini pasta 1 tablespoon mustard (eyeball it) 1/2 cup sliced pepperoncini peppers and some of their liquid 2 tablespoons red wine vinegar (eyeball it)... Read more...
Turkey Pasta
|Rachael Ray
A great way to use Thanksgiving leftovers! Read more...
Spicy Tomato and Tuna Spaghetti
|Rachael Ray
Here's new take on the good ol' tuna casserole – hold the canned condensed soup, please! Go Italian and try this spaghetti or try Creamy Tarragon Tuna over Egg Noodles for a French twist on creamy tuna and egg noodles. Serve with a green salad for a super tuna supper. Rachael says, "This spaghetti is topped with anchovy breadcrumbs. In our family, we use these breadcrumbs in place of grated cheese on top of pastas made with fish, like the canned tuna used here. If you think you don’t like... Read more...
Cassoulet Stoup
|Rachael Ray
You can make this classic French dish the Rach way, in under 30 minutes, with a few shortcuts. Read more...
Veal Bockwurst in a Creamy Mustard Sauce with Smashed Potatoes and Broccolini
|Rachael Ray
You can make this recipe with any kind of sausage! Read more...
Sea Shells Salad
|Rachael Ray
Ingredients 1/2 pound medium-size shell shape pasta, cooked to al dente, cold shocked, well drained 2 scallions, chopped, both whites and greens 1/2 small red bell pepper, seeded and chopped into fine dice 1/3 cup tiny frozen green peas, a generous handful 1/4 to 1/3 cup mayonnaise 3 or 4 sprigs fresh tarragon, chopped to about 2 tablespoons Coarse salt and pepper Chopped fresh parsley, for garnish Romaine or leaf lettuce, for lining plate under salad Preparation Pile salad ingredients in a mixing bowl as you prepare them. Combine salad... Read more...
Spanish Chicken and Rice
|Rachael Ray
This budget-friendly meal will be popular with the whole family! Young cooks can help by shredding the chicken and mixing the ingredients together. Read more...
Chicken Provencal "Stoup"
|Rachael Ray
Serve with Fragrant Rose Wine Spritzers. Read more...
Orange-Maple Reduction
|Rachael Ray
This is a topper for chicken that you can make with ingredients you have on hand in less than five minutes. Serve up your veggies of choice and some couscous (a five minute super-side dish!) and you have a jazzy new twist on the same ol’ supper! This recipe will top four chicken breasts. Slice breasts on an angle and fan out on plates before topping. Be sure to try out Rachael’s other two skillet sauces, Skillet Barbecue Gravy and Apple Cider Gravy. Read more...
Mockbraten (Flank Steak with Sauerbraten-Style Sauce), Smashed Potatoes with Horseradish and Chives and Red Cabbage with Apple and Onions
|Rachael Ray
Rachael translates a traditionally long-cooked recipe into an easy-to-prepare complete meal. This recipe is a great alternative to plain flank steak. Read more...
Cuban-Style Stir Fry with Tropical Salsa and Yellow Rice
|Rachael Ray
Jazz up your next meal this recipe's flavorful Cuban flair! Read more...
Eclairs
|Rachael Ray
Can you believe Rachael is actually baking??  If she can do it, you can too! Read more...