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Rachael Ray Recipes

Green Beans with Olives, Raisins and Almonds
|Rachael Ray
These beans have a great combination of sweet and savory flavors – they're a tasty twist on regular green beans. For a complete meal, serve with Spanish Pork Chops with Linguica Corn Stuffing and Cherry-Rioja Gravy. Read more...
Orecchiette with Crab
|Rachael Ray
Serve with Mozzarella Salad and Italian Hummus. Read more...
Elsa's Chicken Soup with Broken Spaghetti
|Rachael Ray
This meal can be made with the extra poached chicken from when you made Elsa's Chicken Curry dish.  Read more...
Lemon and Egg Soup
|Rachael Ray
This soup works on its own for a light meal, or serve with Greek-Style Shrimp Scampi and Linguini. Read more...
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
|Rachael Ray
This recipe adds a Spanish accent to chicken cutlets. The almond coating on the chicken is delicious and helps to keep it moist and juicy and the Olive Rice with Artichokes and Piquillo Peppers completes the meal. Read more...
Fettuccine all'Alfredo con Prosciutto di Parma
|Rachael Ray
When fettuccine meets prosciutto, magic happens. Creamy, dreamy Alfredo sauce hugs every strand, while ribbons of prosciutto di Parma bring just the right touch of savory luxury. This is comfort food with an Italian passport—simple, elegant, and ready to impress. Read more...
Crab and Corn Chowda-Mac
|Rachael Ray
Serve with New England Dog and Slaw Bites and I-Scream Cones. Read more...
Radicchio-Pasta Salad
|Rachael Ray
Serve with Blue-rugula Burgers.Ingredients Salt 1/2 pound orecchiette 2 tablespoons orange marmalade 1 small clove garlic, grated or very finely chopped 2 sprigs fresh oregano, leaves stripped and very finely chopped (1 teaspoon) 1 tablespoon Dijon mustard 2 tablespoons red wine vinegar 1/3 cup extra virgin olive oil (EVOO) Freshly ground black pepper 1/2 small red onion, chopped 1 head radicchio Preparation Bring a pot of water to a boil, salt it and cook the pasta to al dente.In a mixing bowl, whisk together the orange marmalade, garlic, oregano, mustard... Read more...
Whole Wheat Penne with Pesto and Ricotta
|Rachael Ray
Ingredients Salt 1 pound whole wheat penne rigate pasta 1/3 cup walnut pieces (a generous handful) 1 cup packed spinach or baby spinach leaves 1/2 cup packed arugula leaves 1/3 cup chopped flat-leaf parsley (a generous handful) 1 clove garlic, smashed and peeled Pepper 1/3 cup extra virgin olive oil (EVOO) 2/3 cup grated Parmigiano Reggiano cheese (a couple of generous handfuls) 1 cup ricotta cheese 1 tablespoon honey Preparation Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving... Read more...
Spicy Spanish Shrimp, Cheesy Orzo and Roasted Green Beans
|Rachael Ray
This menu is based on the back-in-the-day idea of a good, square meal: meat, vegetable and starch. The flavors have all gotten an update, though! Read more...
Great Goulash: Ground Turkey Paprikash and Macaroni
|Rachael Ray
This quick and hearty recipe has a great combination of flavors. Make extra or save some for leftovers – it tastes even better the next day! For a complete meal, serve with Bibb Lettuce Salads with Caper Dressing Caps. Read more...
Ravioli Vegetable
|Rachael Ray
Ingredients 2 packages chopped frozen spinach, defrosted in microwave 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4-6 cloves garlic, finely chopped 2 cans quartered artichokes in water, drained well Salt and pepper White Sauce: 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups vegetable or chicken stock 1/2 cup cream or half-and-half 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls 1/4 teaspoon nutmeg, freshly grated Salt and black pepper 1 sack, 2 cups grated provolone or Italian 4 Cheese Blend, from dairy aisle, 10 ounces 1 large... Read more...