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Rachael Ray Recipes

Salmon and Dill Chowder with Pastry Crust
|Rachael Ray
A pastry-topped salmon chowder presents beautifully as a first course or light meal. Serve with Green Bean and Potato Salad. Read more...
Salmon en Croûte
|Rachael Ray
Rachael says, "A few years ago, I created an individual size beef Wellington that remains one of my best fake-out meals ever. It looks like it took hours to prepare, but really it takes less than 30 minutes. This is the fish version.I based this dish on a traditional Russian masterpiece made by wrapping a whole side of salmon, rice, sauce, eggs, mushrooms and herbs up in puff pastry. This is my recipe for individual salmon en croûte. Everyone gets their own individual pocket of goodness!" Read more...
Sausage and Shrimp One-Pot
|Rachael Ray
Enjoy this hearty stoup on a cool evening! Read more...
Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce
|Rachael Ray
Serve with Honey Dijon Potato Salad. Read more...
Sour Cream and Dill Scones with Smoked Salmon
|Rachael Ray
Ingredients 2 cups baking mix, such as Bisquick brand, plus a little extra for the worktable 1/4 cup sugar 2 tablespoons dill, chopped 1 egg 1/3 cup sour cream. plus additional 2 tablespoons milk, half-and-half or cream (whatever you put into your morning coffee) Sliced smoked salmon, to serve alongside Preparation Preheat oven to 425ºF.In a large mixing bowl combine the baking mix, sugar and dill. In a small bowl, combine the egg, sour cream and milk. Pull out about a teaspoon of the liquid in a small dish or... Read more...
Smoked Salmon Pizza
|Rachael Ray
Ingredients 1 pizza dough, from your favorite pizza shop or store-bought Extra-virgin olive oil (EVOO), for drizzling plus 2 tablespoons Salt and pepper 2 cups ricotta cheese 4 sprigs of fresh dill, chopped Zest of 1 lemon Salt and freshly ground black pepper 1/2 pound sliced smoked salmon, cut into strips 2 large handfuls arugula Preparation Preheat oven to 425°F. Drizzle a little EVOO on to the pizza dough, then pull and stretch it until it's almost the same size as the baking sheet pan. Drizzle the baking sheet pan... Read more...
Salmon in Pastry Sacks
|Rachael Ray
Serve this with Honey-Butter Snap Peas Read more...
Brandy and Orange Chicken Breasts Topped with Stuffed Shrimp
|Rachael Ray
This unique blend of flavors is fun food for a festive feast! Read more...
Shrimp with Baby Penne and Baby Arugula
|Rachael Ray
Ingredients 1 pound baby penne 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling 2 pints grape tomatoes Salt and freshly ground black pepper 4 cloves garlic, finely chopped or grated 24 medium shrimp, peeled and de-veined 6 scallions, green and white parts chopped on a bias Zest of 1 lemon 3/4 cups basil, thinly sliced into ribbons 3 cups baby arugula, roughly chopped Preparation Pre-heat oven to 400°F. Bring a large pot of water over to a boil over high heat for the pasta. Once the water... Read more...
Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes
|Rachael Ray
Serve with Meringue-a-Tangs. Read more...
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks
|Rachael Ray
Ingredients 2-2 1/4 pounds flank steak 1 1/2 tablespoons grill seasoning, a palmful and a half 1 tablespoons dark Mexican chili powder, a palmful 1 lime, zested Cooking spray or oil to coat grill or grill pan 2 tablespoons butter 1 cup white rice 1 small onion, chopped 1/2 red bell pepper, chopped 1 jalapeño pepper, seeded and chopped 2 cloves garlic, chopped 2 cups chicken stock 2 tablespoons tomato paste 2 teaspoons hot sauce, eyeball it 1 pound small to medium shrimp, peeled and deveined 2 tablespoons finely chopped... Read more...
Grilled Shrimp and Chorizo Skewers with Piquillo Gazpacho
|Rachael Ray
Serve with Charred Spanish Ham and Cheese Melts and "Hot" Olives with Herbs and Spices and Savory Spritzer Cocktails. Read more...