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Rachael Ray Recipes

Dogs Wrapped In A Pig (That's Pancetta) with Italian Salsa
|Rachael Ray
Rachael gives a ballpark favorite an Italian spin! Read more...
Raise the Steaks: Strip Steaks with Two Sauces
|Rachael Ray
Serve with Super Mussels with Chorizo.Ingredients Sauce one: 1/2 cup flat-leaf parsley, 2 generous handfuls 1/8 cup cilantro leaves, a handful 5 to 6 sprigs thyme leaves, stripped from stems 2 cloves garlic, popped from skin Salt and pepper 3 tablespoons red wine vinegar, eyeball it 1/3 tablespoons extra-virgin olive oil, eyeball it Sauce two: 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 small onion, chopped 2 tablespoons brown sugar 2 teaspoons hot sauce, eyeball it 2 tablespoons Worcestershire, eyeball it 1 teaspoon coarse black pepper 1... Read more...
Deviled Chicken and Grilled Stone Fruit
|Rachael Ray
This is the perfect recipe for a barbecue on a summer evening. Read more...
Swordfish Kebabs with Tomato-Arugula Salad
|Rachael Ray
Ingredients 2 1/2 pounds swordfish steaks, cut 1 inch thick 6 garlic cloves, chopped Zest of 2 lemons, 1 lemon juiced and 1 cut into wedges after zesting 1/2 cup flat leaf parsley (a couple of generous handfuls) Extra virgin olive oil (EVOO), for liberal drizzling (1/3-1/2 cup) Salt and freshly ground pepper 4 plum tomatoes, diced 2 bunches of arugula, coarsely chopped Preparation Pre-heat a grill or a grill pan to medium-high. Cut the skin off the fish steaks and cut away any deeply colored or veined connective tissue.... Read more...
Tagliata and Mushroom-Celery Salad
|Rachael Ray
Ingredients Four 1/2-inch-thick shell or sirloin steaks (about 2¼ pounds total) Extra virgin olive oil (EVOO), for liberal drizzling (1/3 cup) 3 sprigs of fresh rosemary, leaves stripped from stems and finely chopped Salt and freshly ground pepper 1 celery heart, including leaves, root end trimmed 8 portobello mushroom caps, wiped clean with a damp towel 1 cup flat leaf parsley, coarsely chopped (a few generous handfuls) 4 ounces Parmigiano Reggiano cheese, shaved with a vegetable peeler (about 1/2 cup) Juice of 1 lemon Preparation Pre-heat a grill or a... Read more...
Sweet and Savory Menu: Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers
|Rachael Ray
Serve with Vanilla Ice Cream with Balsamic Fig Sauce. Read more...
Grilled Split Kielbasa Reubens with Warm Mustard-Caraway Sauerkraut
|Rachael Ray
Serve with Smoked Paprika O Rings. Read more...
Shrimp Po' Boys
|Rachael Ray
Serve with Muffaletta Salad. Read more...
Spanish Fish in a Sack
|Rachael Ray
Serve with Potatoes with Chorizo and Onions and Orange Sherry Mushroom Caps. Read more...
Veal Milanese
|Rachael Ray
Serve with Instant Pesto Torta with Bread and Vegetables and Sweet Mascarpone and Berries with Marsala. Read more...
Ice Cream Latte
|Rachael Ray
Try this as a dessert or sweet treat with Bread "Gnocchi" with Tomato and Basil and Veggie Scrambles with Pesto. Read more...
Thinly Sliced Beef Cutlets with Bistro Gravy
|Rachael Ray
This is a real stretch-a-buck meal! Read more...