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Rachael Ray Recipes

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...
Sicilian Tuna Cutlets with Orange-and-Scallion Salsa
|Rachael Ray
Ingredients Four 6-ounce yellowfin tuna steaks, halved Salt and pepper 1 1/2 cups breadcrumbs 3 large navel oranges plus grated peel of 1 orange 1/3 cup finely chopped flat leaf parsley (a generous handful) 2 large cloves garlic, finely chopped 4 scallions or 1/2 red onion, finely chopped 2 sprigs oregano, finely chopped Extra virgin olive oil (EVOO), for drizzling and frying 4 cups arugula leaves Juice of 1/2 lemon Preparation Place the tuna between 2 pieces of wax or parchment paper and pound out to 1/8 inch thick. Season... Read more...
Curry Crunch Salad with Naan
|Rachael Ray
This easy salad gives brings you the flavors of India. Read more...
Double Mushroom and Marsala Cream Fettuccine
|Rachael Ray
Marsala wine and mushrooms add  flavor to this fettuccine favorite. Read more...
Goat Cheese Burgers with Beets
|Rachael Ray
Enjoy farm fresh veggies and herbs with these bodacious burgers. Read more...
Tex-Mex Buttermilk Chicken Tenders and Corn on the Cob
|Rachael Ray
Ingredients 4 cups vegetable oil, for frying 2 tablespoons chili powder 1 tablespoon sweet smoked paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon poultry seasoning Juice of 2 limes and 2 teaspoons grated peel, plus wedges for serving 2 cups buttermilk 2 1/2 cups flour 2 pounds chicken tenders Salt and pepper 4 ears corn Hot pepper sauce, for passing at the table Preparation In a large, heavy skillet, heat the oil over medium-high heat. In a bowl, combine the chili powder, paprika, garlic powder, onion powder,... Read more...
End of Summer Chili Pot
|Rachael Ray
This pot of chili uses up all the veggies from your garden before the frost takes over. Read more...
Who Ya Callin' Chicken? Stuffed Sammie Pockets
|Rachael Ray
Ingredients 1 large shallot, finely chopped 3 tablespoons champagne vinegar or white balsamic vinegar 1 tablespoon Dijon mustard 1 tablespoon honey 1/3 cup extra virgin olive oil (EVOO) Salt and pepper 3 cups shredded poached chicken or skinned rotisserie chicken 3 ribs celery from the heart, finely chopped 1 large carrot, finely chopped or grated A handful of butter lettuce leaves, torn or chopped 4 sprigs tarragon, leaves stripped and chopped 1 large Pullman-style white or whole wheat bread loaf, unsliced Preparation In a bowl, combine the shallot, vinegar, mustard... Read more...
Zucchini Spaghetti with Saffron Sauce
|Rachael Ray
Ingredients Salt 1 pound spaghetti 2 cups chicken stock 2 pinches saffron 1 tablespoon extra virgin olive oil (EVOO) 3 small or 2 medium zucchini (about 3/4 pound), cut into small cubes or thinly sliced 6 tablespoons butter, cut into 6 pieces 1 cup grated Parmigiano Reggiano cheese Preparation Heat your oven to its lowest setting, then place a large pasta platter or bowl inside to warm. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful... Read more...
Ratatouille Grilled Panini
|Rachael Ray
Ingredients 3/4 cup extra virgin olive oil(EVOO) 2 large cloves garlic, crushed 1 eggplant, peeled lengthwise in 2 places to make stripes and sliced lengthwise 1/2 inch thick 1 zucchini, sliced lengthwise 1/2 inch thick Salt and pepper Herbes de Provence 2 bell peppers, quartered lengthwise 1 loaf ciabatta bread, split horizontally 8 slices Swiss or fontina cheese 2 cups arugula leaves 1/3 cup store-bought olive tapenade Preparation Heat a grill or grill pan over medium heat. In a small saucepan, combine the EVOO and garlic and heat on the... Read more...
Bistecca alla Puttanesca
|Rachael Ray
In this recipe, Rachael combines the elements of Puttanesca pasta with a flatiron steak for the flavors of Tuscany. Read more...
Puttanesca P'schetti with Shrimp
|Rachael Ray
Ingredients Salt 1 pound spaghetti 1 pound shrimp, peeled and tails left on 2 teaspoons Old Bay seasoning 1 teaspoon grated lemon peel 1/4 cup extra virgin olive oil (EVOO) 6 canned anchovy fillets 4 large cloves garlic, finely chopped or grated 1 teaspoon crushed red pepper 2 pints grape tomatoes 1/2 cup oil-cured olives, chopped 3 tablespoons brined capers 1/3 cup dry vermouth 1/2 cup fresh basil leaves, torn or shredded 1/2 cup flat leaf parsley leaves, chopped Preparation Bring a large pot of water to a boil, salt... Read more...