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Rachael Ray Recipes

Stuffed Hot Sausage Meatball Subs
|Rachael Ray
Ingredients 2 pounds bulk Italian hot sausage 1/2 pound smoked mozzarella cheese, cut into 12 cubes 1 tablespoon extra virgin olive oil (EVOO), plus more for drizzling 1 onion, finely chopped 2 cloves garlic, chopped 1/4 cup softened sundried tomatoes, chopped 1/4 cup pitted kalamata olives, chopped One can Italian crushed tomatoes (28 ounces) Salt and pepper Four crusty sub rolls, ciabatta bread or individual ciabatta rolls, 7-8 inches long per person A handful of basil leaves, torn or shredded Freshly grated Pecorino Romano cheese, for topping Preparation Pre-heat the... Read more...
Florentine Meatball Calzones with Creamy Tomato Dipper
|Rachael Ray
These mini-calzones are real crowd-pleasers and fun to make! Read more...
Handy-Pasto-Antipasto Pizza
|Rachael Ray
Serve as an appetizer for Italian Chicken and Dumplings. Read more...
Turkey Sweet Potato Shepherd's Pie and Cran-applesauce Sundaes
|Rachael Ray
Thanksgiving for four, for any day of the year! At Yum-o!, we believe in all things in moderation. Special treats like the Cran-applesauce Sundaes included in this recipe are to be eaten once in a while and only after you've been a good eater the rest of the time. That's why it's called a treat! Read more...
Tomatillo and Chicken Tostadas
|Rachael Ray
Rachael makes her tostadas more figure-friendly by using baked flour tortillas in lieu of fried corn tortillas. Read more...
Chicken Parm Meatball Subs
|Rachael Ray
When you add breadcrumbs to meatballs, they do more than just extend the portion size. Italian breadcrumbs add seasoning and flavors while also helping the ingredients bind together and hold their round shape. –RR Serve with Shredded Veggie Salad and Campari Citrus Soda. Read more...
Veal and Sage Meatballs and Pasta with Gorgonzola-Walnut Sauce
|Rachael Ray
Delightfully seasoned meatballs, bold sauce and a great texture from the walnuts come together for dish that is sure to be on your list of "keepers." You can substitute ground turkey for the veal if you prefer. Read more...
Polenta Egg Bake and Roasted Sausages with Vinegar and Grapes
|Rachael Ray
The eggs in this recipe are a new version of Birds in a Nest – the polenta being the nest here. The sausage dish dates back to Columbus. It’s an oldie but a goodie and better than ever when served with these eggs.Tidbit from Rachael: Muffin tins hold six portions, so two people get two eggs or everyone gets 1 1/2 – your call. I could eat four all by myself, easy! Read more...
Cheese and Green Chili Enchiladas
|Rachael Ray
Ingredients 3/4 pound Monterey Jack cheese, shredded (3 1/2 cups) 2 cans diced green chili peppers (4 ounces each), drained 1 cup sour cream or Mexican crema 1 small yellow onion, grated 2 cloves garlic, grated or finely chopped A small handful of cilantro leaves, chopped, plus whole leaves for topping 1 teaspoon ground cumin (about 1/3 palmful) Kosher salt Pepper Vegetable oil or extra virgin olive oil (EVOO), for warming tortillas 12 corn tortillas Thinly sliced jalapeño peppers and red onions, for topping 1 lime Preparation Pre-heat the oven... Read more...
BLT Bacon, Leek and Tomato Polenta-Crusted Frittata
|Rachael Ray
It's nothing like a BLT sammie, but it's just as zesty and full of flavor, minus the carbs! Read more...
Pizz-O
|Rachael Ray
Rach and Oprah cooked up this rustic-style pizza together for a meal to remember. Arugula pesto and Italian sausage combine to make one word: DELISH! Read more...
Puttanesca Pizza
|Rachael Ray
This recipe is from Rachael's new book: 2, 4, 6, 8 - Great Meals for Couples or Crowds Read more...