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Rachael Ray Recipes

Spring-Summer Ziti
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 3 large shallots, thinly sliced 3 large cloves garlic, grated or finely chopped 1 can San Marzano plum tomatoes (28 ounces) Salt and pepper 4 stems fresh tarragon, leaves removed, then chopped 1/2 cup fresh basil, thinly sliced (10 leaves) 1 pound ziti with lines 1 pound thin asparagus, trimmed of woody ends, then chopped on an angle into 1 1/2-inch pieces 1 cup frozen peas 1 cup ricotta cheese 1 cup grated Parmigiano Reggiano cheese, divided 1/2 pound fresh mozzarella, thinly... Read more...
Steak Sandwich...Knife and Fork Required
|Rachael Ray
Serve with Ginger-Poached Pears with Ice Cream and Blueberries. Read more...
Honey-Mustard Pretzel-Crusted Chicken Fingers and Roasted Broccoli
|Rachael Ray
...because you just cannot have enough chicken finger recipes. Read more...
Sausage and Cheese Calzones
|Rachael Ray
It's pizza's little cousin – calzone! Serve calzones with warm Five-Minute Spicy Marinara alongside. Read more...
Quesadilla Club
|Rachael Ray
Ingredients 2 pints grape tomatoes 1 tablespoon extra virgin olive oil (EVOO) Salt and freshly ground black pepper 8 slices of bacon, chopped 4 leeks, green parts removed and discarded, white parts chopped 12 8-inch flour tortillas 2 cups pepper Jack cheese, shredded 1 rotisserie chicken, meat removed from the bones and chopped 1/2 cup cilantro (a large handful), chopped Preparation Pre-heat the oven to 400°F. On a baking sheet, toss the tomatoes with one turn of the pan of EVOO, salt and pepper. Transfer to the oven and roast... Read more...
Breakfast Pizza
|Rachael Ray
Pizza for breakfast? You got it with this one! Read more...
Sweet Potato and Leek Frittata
|Rachael Ray
Ingredients 3 tablespoons extra virgin olive oil (EVOO) 2 large sweet potatoes, cut in half and thinly sliced 2 medium leeks, thinly sliced 4 cloves garlic, finely chopped or grated 12 extra large eggs 1/3 cup milk or half-and-half (eyeball it) A splash of hot sauce Salt and ground black pepper 1/2 cup shredded white sharp cheddar cheese 1/2 cup flat leaf parsley leaves (a couple of handfuls), chopped Preparation Pre-heat the oven to 400°F. Heat a 12-inch, nonstick, ovensafe skillet over medium-high heat. Add the EVOO, potatoes, leeks and... Read more...
Mean Green Tortilla Soup
|Rachael Ray
Ingredients 2 cups regular or low sodium chicken stock 2 cups water 3 ears of corn, kernels removed (reserve shaved corn cobs) 1 package corn tortillas, cut into strips 4 tablespoons extra virgin olive oil (EVOO), divided 1 package chicken thighs or breasts (3 pieces) 1 onion, chopped 2 cloves garlic, grated 2 teaspoon cumin 1 jalapeño pepper, seeded and chopped 10-12 tomatillos, husks removed 2 cups cilantro, chopped Zest and juice of 2 limes 2 cups Monterey Jack cheese, shredded 3 avocados, chopped (optional) Preparation Pre-heat the oven to... Read more...
Breakfast Hawaiian Pizza with Ham, Eggs, Cheese and Pineapple
|Rachael Ray
Try making this exotic, but easy, taste sensation with kids. Encourage them to try the yummy salty-sweet combo of ham and pineapple. –RR Read more...
Quesadilla Casserole
|Rachael Ray
This is a perfect dish to prepare in advance. Just pop it in the oven before serving! Read more...
Cheesy Hash Brown Chili
|Rachael Ray
Enjoy this affordable chili recipe, casserole-style! Delicious and super easy, it's a great weeknight meal. Read more...
Ravioli Lasagna
|Rachael Ray
Ingredients 3 family-size packages of frozen cheese ravioli 2 cups shredded provolone 1 cup grated Parmigiano Reggiano cheese 2 tablespoons extra-virgin olive oil (EVOO) 1 pound ground sirloin 1/4 pound ground pork 1/4 pound ground veal 1 medium onion, finely chopped 1 carrot, peeled and finely chopped 6 cloves garlic, minced 1 bay leaf 1 cup red wine Salt and freshly ground black pepper 2 teaspoons allspice 1 tablespoon Worcestershire sauce 1 cup beef or chicken stock 1 28-ounce can crushed tomatoes 1 15-ounce can tomato sauce 1/2 bunch of... Read more...