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Rachael Ray Recipes

Stuffed Jumbo Pork Chops with Saltimbocca with Seared Kale
|Rachael Ray
Ingredients 4 bone-in, pork or veal rib chops (about 1/2 pound each) Salt and freshly ground black pepper 8 slices Prosciutto Potta (also known as Fresco Rosmarino or Italian Rosemary Ham) 8 slices Fontina cheese 5 tablespoons extra virgin olive oil (EVOO), divided 2 tablespoons butter 4 sage leaves, chopped 3/4 cups Marsala wine 1 bunch kale or any dark green, cleaned and dried, stems removed 1/2 red onion, sliced Preparation Preheat oven to 400ºF.Cut a large pocket horizontally through the meat and to the bone of each chop. Open... Read more...
Scallops Newburg-Stuffed Potatoes
|Rachael Ray
Use leftover baked potatoes to make this scumptious dish. Read more...
Meatball Spiedini with Caprese
|Rachael Ray
Ingredients 1/4 cup milk 2 slices bread, torn 1 1/4 pounds mixed ground sirloin, pork and veal 1 clove garlic, grated 2 tablespoons finely chopped flat leaf parsley 2 pinches dried oregano 1/4 cup grated Parmigiano Reggiano cheese (about a handful) Salt and ground black pepper Extra Virgin Olive Oil (EVOO), as needed for drizzling 12 miniature mozzarella balls (bocconcini), halved 12 cherry tomatoes, halved 24 small basil leaves Preparation Pre-heat oven to 400ºF. In a small bowl, pour the milk over the bread and let sit for a couple... Read more...
Florentine Prosciutto Wrapped Chicken
|Rachael Ray
Serve with Spinach Fettuccini with Gorgonzola Cream Sauce and Puttanesca Tomato Salad with Fried Capers. Read more...
Steakhouse Rib-Eye
|Rachael Ray
Ingredients 3 tablespoons extra virgin olive oil (EVOO), plus extra for drizzling 2 big rib-eye steaks, each about 1 1/4-inches thick 4 cloves garlic, sliced in half lengthwise 2-3 sprigs fresh rosemary Salt and ground black pepper Preparation Pre-heat oven to 400ºF. Place a large, cast iron skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. While the pan is heating up, rub the steaks with the cut sides of the garlic cloves and season them with salt and pepper. When the oil in... Read more...
Steak and Potatoes with Au Poivre Dressing
|Rachael Ray
Ingredients 1 pint of cherry tomatoes 4 medium-size shallots, peeled and quartered 1/4 cup plus 3 tablespoons extra virgin olive oil (EVOO), divided Salt and coarse black pepper 2 cloves garlic, crushed 3 sprigs of fresh thyme (dried will work if fresh is unavailable) 2 New York Strip steaks (about 10- to 12-ounces each) 1 1/2-2 pounds medium to large Yukon gold potatoes 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce 2 tablespoons sherry vinegar 2 large handfuls of watercress, cleaned and trimmed of thick stems Preparation Pre-heat oven to... Read more...
Tilapia Sammies
|Rachael Ray
Ingredients 4 tilapia filets (about 6-8 ounces each) 4 limes, 1 zested and cut into wedges plus 3 left whole, divided Salt and freshly ground black pepper Flour, for dredging 2 eggs, lightly beaten 1/2 sleeve saltine crackers, ground up in the food processor (about 2 cups of crumbs) 2 teaspoons (about a small palmful) smoked paprika 1 tablespoon (about a palmful) seafood seasoning, (such as Old Bay brand) 3-4 tablespoons extra virgin olive oil (EVOO), plus additional as needed, divided 4 whole wheat hoagie rolls, split in half lengthwise... Read more...
South Beach Burger with Mango Slaw
|Rachael Ray
Ingredients 1/4 cup honey Juice of 2-3 limes 1 tablespoon hot sauce (eyeball it – and toss in more if you like it spicy!), divided 5 tablespoons extra virgin olive oil (EVOO), divided Salt and freshly ground black pepper 1 ripe mango, cut into strips 1/2 small head purple cabbage, shredded 2 links (about 4 ounces) fully cooked chorizo, casings removed and roughly chopped 1 1/2 pounds ground sirloin 3-4 cloves garlic, finely chopped or grated 2 tablespoons Worcestershire sauce, divided 2 teaspoons smoked paprika 1/4 cup parsley (about a... Read more...
Thanksgiving Stromboli
|Rachael Ray
Ingredients 1 tube refrigerated pizza dough, such as Pillsbury brand 2 tablespoons all-purpose flour or cornmeal 1 cup leftover cranberry sauce 3 cups leftover turkey, shredded 2 cups leftover stuffing 2 cups aged white cheddar cheese, shredded 2 tablespoons extra virgin olive oil (EVOO) 2 tablespoons sesame seeds 2 cups leftover gravy undefined Preparation Pre-heat oven to 400°FBreak open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal, then roll it out onto work surface. Stretch the dough... Read more...
Turkey Blue Plate Special
|Rachael Ray
This dish is turkey, stuffing and gravy all in one! Read more...
BLT Frittata
|Rachael Ray
Forget the carbs, but not the flavor! This recipe is a real crowd pleaser, and you can get creative with the ingredients for a variety of flavors. Read more...
Sticky Orange Chicken
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 1 whole chicken, cut into pieces Salt and ground black pepper 1/2 cup white wine 1/2 cup chicken stock 4-5 thyme sprigs 1/4 cup orange marmalade 2 lemons, 1 sliced into rings, 1 zested and juiced Preparation Pre-heat oven to 400°F.Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the chicken pieces with salt and pepper, and sear until golden brown, about 4 minutes per side. Transfer the chicken pieces to an... Read more...