Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

Figure-Friendly Chicken Parm Subs
|Rachael Ray
If you like these subs, you'll want to try Rach's Eggplant Parm Subs, too! Read more...
Turkey Burgers with Cran-Apple Chutney
|Rachael Ray
It's turkey with cranberry sauce, burger-style! Read more...
Philly Cheesesteak Sloppy Joes
|Rachael Ray
Ingredients 1 tablespoon extra virgin olive oil (EVOO) 1 pound extra-lean ground sirloin or ground all-white-meat chicken 1 softball-size onion, chopped 1/4 cup steak sauce 1 cup beef stock Salt and freshly ground black pepper 4 whole grain dinner rolls 1 tablespoon butter 1 tablespoon flour 1 cup milk 1 cup provolone cheese, shredded For the salad: 1/2 pound salami, chopped 1/4 pound provolone cheese, chopped 1 small jar pepperoncini 1 head Bibb lettuce 1 bunch arugula 2 tablespoons extra virgin olive oil (EVOO) 1 tablespoon red wine vinegar Preparation... Read more...
Ham and Cheese Mac
|Rachael Ray
This tasty version of mac 'n cheese is a great way to try out asparagus, and the easy salad included in the recipe makes for a complete meal. Read more...
Sausage, Pepper and Onion Sloppy Joes
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 1 1/2-2 pounds ground pork 2 tablespoons fennel seeds 1/2 tablespoon crushed red pepper flakes Salt and freshly ground pepper 3-4 cloves garlic, grated 1 large onion, chopped 3 cubanelle peppers, cut into small dice 3 tablespoons tomato paste 1/2 cup parsley, chopped 2 tablespoons brown sugar 3 tablespoons aged balsamic vinegar 1 1/2-2 cups chicken stock (depending on how sloppy you like it!) 4 individual ciabatta or whole wheat rolls 1 cup Parmigiano Reggiano cheese 1/2 cup basil, chopped Preparation Pre-heat... Read more...
Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top
|Rachael Ray
Serve with Celery and Portobello Salad. Read more...
Pulled Chicken Suiza Sammies
|Rachael Ray
Ingredients 1 tablespoon extra virgin olive oil (EVOO) 1 small red onion, chopped 2 cloves garlic, chopped Juice of 1 lime 1 tablespoon honey 1 1/2 cups store-bought tomatillo salsa or salsa verde 1/2 cup crème fraîche 1 rotisserie-style chicken, skin discarded and meat shredded 4 crusty sandwich rolls, split 4 slices Swiss or monterey jack cheese Tortilla chips, for serving Preparation Pre-heat the broiler. In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the onion and garlic and cook until softened, about... Read more...
Cheeseburger Chili Mac and Cheese
|Rachael Ray
This mac and cheese combo will please everyone! Read more...
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...
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...
Sicilian Stick to Your Ribs Meal: Meatloaf Brasciole (Roll Ups), Pasta, Broccolini and Ricotta
|Rachael Ray
Ingredients 1 1/2 pounds ground beef, pork and veal mix from the butcher's counter (meatloaf mix) Salt and pepper 1/2 cup Italian breadcrumbs 1 egg 2 cloves garlic, minced 1/4 small white onion, grated 2 tablespoons golden or dark raisins, chopped 3 tablespoons pine nuts, chopped 3 tablespoons grated cheese, Parmigiano or Romano 2 tablespoons chopped flat leaf parsley 1 cup arugula leaves or baby spinach 6 slices prosciutto di Parma 6 slices deli sliced provolone Extra-virgin olive oil (EVOO), for drizzling 1/2 pound cavatappi (corkscrew shaped hollow pasta) or... Read more...