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Rachael Ray Recipes

Homemade Jam
Homemade Jam
|Louisa Shafia
Face the challenge of making your own jam and then accept the praises! Louisa Shafia is a cook with a passion for healthy eating. She recently penned Lucid Food: Cooking... Read more...
Jicama, Carrot and Orange-Chipotle Slaw
|Rachael Ray
This side dish goes well with turkey or chicken dishes. Read more...
The Freaky Greek
|Rachael Ray
Ingredients 2 jarred roasted red peppers 1/3 cucumber, peeled and chopped 1/2 cup crumbled feta cheese 1/2 cup plain Greek-style yogurt 1 clove garlic Juice of 1/2 lemon 2 pounds ground lamb 1 tablespoon finely chopped onion (about a palmful) 1 tablespoon chili powder (about a palmful) 1 teaspoon dried oregano (about 1/3 palmful) 1 teaspoon paprika (about 1/3 palmful) 1 teaspoon garlic powder (about 1/3 palmful) 2 pinches ground cinnamon Salt and pepper Extra virgin olive oil (EVOO), for drizzling 4 romaine lettuce leaves 4 crusty rolls, split Thinly... Read more...
Great Grilled Vegetable Sandwich
|Rachael Ray
You won't miss the meat in this vegetarian sandwich – it's a great way to enjoy your veggies! Read more...
Swordfish Burgers
|Rachael Ray
Ingredients 1 1/2-2 pounds swordfish 1 orange, zested A handful of flat leaf parsley, finely chopped 3-4 cloves garlic, peeled 2-3 scallions, whites and greens, finely chopped Salt and pepper 1/4 cup extra virgin olive oil (EVOO) 4 roasted red peppers 4 Kaiser rolls or other crusty rolls Leaves of romaine lettuce, from the heart 1/2 red onion, thinly sliced 1 bag fancy olive oil potato chips Preparation Trim fish of dark flesh near the bloodline of the fish and cut away the skin. Cut the fish into chunks and... Read more...
Tortellini with Spinach Walnut Pesto
|Rachael Ray
For a complete meal, serve with Balsamic Roast Pork Tenderloins, Roast Ratatouille and a Soft Cheese Board. Browning walnuts in the toaster oven is convenient, but you have to be careful because the oil in the nuts gets very hot and it doesn’t take much for them to go from toasted to burnt. –RR Read more...
Mom's Nut and Cheddar Ball
|Rachael Ray
This is a holiday classic from Rachael's mom! Read more...
Minestrone with Tomato and Fennel
|Rachael Ray
Make less-than-perfect end-of-summer tomatoes into more than delicious in this delicious soup filled with fresh fennel, garlic and vegetables. Read more...
Qué Pasta? Mexican Spaghetti with Meat Sauce
|Rachael Ray
If you enjoy this recipe, you'll also want to try Rach's Ancho Beef Chili! Read more...
Crispy Chicken Cutlets with Basil-Parsley Sauce
|Rachael Ray
The breading on these chicken cutlets is delish, but the Basil-Parsley Sauce really sets off this dish. Serve Cheesy Risi e Bisi alongside. Read more...
Garlic Lovers Shrimp
|Rachael Ray
This easy-to-prepare dish smells as good as it tastes! You can serve these shrimp as part of a meal, or as a crowd-pleasing appetizer. Read more...
Tandoori Chicken with Mashed Chickpeas and Pepper and Onion Salad
|Rachael Ray
Ingredients 1 cup Greek yogurt 2 inches grated ginger root 4 cloves garlic, grated, divided 1 tablespoon chili powder 2 teaspoons coriander 1 teaspoon smoked paprika 1/2 teaspoon ground turmeric 1 teaspoon ground cardamom 1 teaspoon ground cumin 3 tablespoons plus some for drizzling extra virgin olive oil (EVOO), divided 4 boneless, skinless chicken thighs 3 boneless, skinless chicken breasts, cut across in half Salt and freshly ground black pepper 2 cans chickpeas, drained 1/2 cup chicken stock 1/4 cup tahini paste 1 small red onion, very thinly sliced or... Read more...