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Rachael Ray Recipes

Spinach-Artichoke Hummus and Cheesy Toast
|Rachael Ray
Ingredients 1 can chickpeas (15 ounces) 2 tablespoons tahini 1 clove garlic Juice of 1 lemon Salt and freshly ground black pepper 1/4 cup extra virgin olive oil (EVOO) 1 box chopped frozen spinach (10 ounces), defrosted 1 can artichokes (15 ounces), drained 1 cup grated Parmigiano Reggiano or Asiago cheese, divided 1 baguette, cut into 1/4-inch thick slices Preparation Pre-heat the broiler to high.In a food processor, combine the chickpeas, tahini, garlic, lemon juice, salt, freshly ground black pepper and EVOO and puree until smooth. Add the spinach, artichokes... Read more...
Charred Chili Relleno with Green Rice
|Rachael Ray
I am lucky in a thousand ways but got even luckier when the best Mexican in NYC opened practically right outside my door! Mexicana Mama serves roasted rellenos – I thought they all had to be battered, fattening and fried, no? NO! Sadly, the restaurant closes once a week for an entire day and night. So, on Mondays, I make this dish at home. This dish is so health-concious, you might want to double the recipe because you can have guilt-free seconds! Read more...
Baby Lamb Chops with Artichoke and Tarragon Dip
|Rachael Ray
For your next cocktail party, serve this tasty appetizer with two others: Crab Salad Bites on Endive and Ham and Cheese Mini Frittatas. 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...
French Onion Soup with Italian Attitude
|Rachael Ray
Even if you're making this for two, make the whole batch – you can make a great sauce for chicken with the leftovers. Add a touch of cream and a little bit of Dijion mustard to the heated leftover soup and simmer for a couple of minutes. Pour it over sautéed chicken breasts or even rotisserie chicken you can pick up at the store. Yum-o! Read more...
Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper
|Rachael Ray
Serve with Spaghetti all' Elsa. Read more...
Monster Snack: Open Face Calzones with Spinach and Artichokes
|Rachael Ray
Serve with Spicy Meat and Cheese Stromboli and The Big Dipper: Simple Marinara Dipping Sauce. Read more...
Deviled Frittata and Heavenly Angel Hair Pasta
|Rachael Ray
Serve with Drunken Citrus Salad. Read more...
Chicken Cutlet BLT
|Rachael Ray
Another delicious idea for using quick-cooking chicken cutlets, turned into a sammy this time! Read more...
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...
T-Bone Steaks with Chopped Green Garni, Broiled Tomatoes with Cheese, Olives and Herbs
|Rachael Ray
Serve with Bacon, Spinach and Cream Potatoes and Peanut Butter and Jelly Cookie. Read more...
Twice-Baked Sweet Potatoes
|Rachael Ray
Don't save the sweet potatoes just for Thanksgiving – this recipe is delicious all season long and is a great new twist on regular twice-baked potatoes. Serve with a simple salad alongside. Read more...