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Rachael Ray Recipes

Potato Soup with The Works
|Rachael Ray
Ingredients 8 slices bacon, chopped 4 leeks, green parts removed and discarded, white parts chopped 4-5 cloves garlic, chopped 8 sprigs fresh thyme, leaves removed from stems 1 tablespoon paprika, plus additional for garnish Salt and freshly ground black pepper 4 pounds Russet potatoes, peeled and chopped 1 1/2 quarts chicken stock A dash of hot sauce (optional) 1 cup shredded New York-style cheddar cheese 1 cup shredded Parmigiano Reggiano cheese Scallions, for garnish Sour cream, for garnish (optional) Preparation In a large, heavy-bottomed pot over medium-high heat, cook the... Read more...
Sicilian-Style Swordfish Burgers
|Rachael Ray
Ingredients 2 1/2 pounds swordfish, trimmed off the bloodline and cut into about 2-inch chunks 1 orange, zested then sliced into disks after removing the white pith off of the fruit 1/4 cup parsley leaves (about a handful), chopped 4 cloves garlic, chopped 6 scallions, green and white parts, cut into large chunks 1/4 cup extra virgin olive oil (EVOO) Salt and freshly ground black pepper 4 roasted red peppers 1 head romaine lettuce hearts, chopped 4 sesame, plain or poppy Kaiser rolls 1 bag fancy potato chips Preparation In... Read more...
Quick Chick-in-Wine with Brie-Yukon Gold Mashed Potatoes
|Rachael Ray
This hearty dish will make your guests think you spent days cooking it! Read more...
Vegetarian Chickpea Burgers
|Rachael Ray
Ingredients One can chickpeas (15 ounces), rinsed and drained One can diced green chilies (4 ounces) 2/3 cup packed flat leaf parsley leaves 2/3 cup breadcrumbs Salt and pepper 1 large egg, lightly beaten 2 tablespoons vegetable oil 4 thin slices cheddar cheese 4 hamburger buns Dijon mustard, ketchup or mayonnaise, for serving Preparation In a food processor, pulse the chickpeas, green chilies and parsley until finely chopped. Transfer the mixture to a medium bowl and stir in the breadcrumbs and salt and pepper, to taste. Stir in the egg... Read more...
Spinoccolini Whole Wheat Pasta
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 2 tablespoons butter 1 small onion, finely chopped 3-4 cloves garlic, grated 1 cup chicken broth 1 pound fresh spinach, stemmed and coarsely chopped Salt and pepper A pinch of nutmeg 1 pound whole wheat penne rigate 4 cups broccolini or broccoli florets 1 cup grated Parmigiano Reggiano cheese 2 cups ricotta cheese, at room temperature Preparation In a deep skillet, heat the EVOO, two turns of the pan, and the butter over medium heat. Add the onion and garlic and cook... Read more...
Turkey Nacho Burgers
|Rachael Ray
Burgers go nacho-style with salad and a delcious chipotle salsa dressing! Read more...
Creamy Tomato Stoup and Italian Patty Melts
|Rachael Ray
This soup and sandwich meal is quick and easy to put together. Pesto is a cold sauce or paste made by blending together fresh herbs, EVOO, garlic, nuts and grated cheese that tastes great on pasta, sandwiches and grilled veggies. –RR Read more...
Spaghetti Meatballs and Tomato-Basil Sauce
|Rachael Ray
Serve with Italian Horns. Read more...
Mediterranean Fish Tacos
|Rachael Ray
Serve with Orzo with Chickpeas. Read more...
Forest Spread and Pâté Platter with Sliced Baguette
|Rachael Ray
For a complete meal, serve with Trout Amandine, Steamed Asparagus and New Potatoes and Fresh Fruits and Dessert Cheeses. Read more...
Vegetable and Bean Soup with Pesto: Minestrone alla Genovese and Sandwiches with Arugula and Ham: Panini con Rucola e Prosciutto
|Rachael Ray
This filling pesto minestrone soup combines perfectly with prosciutto panini for a simple yet tasty Italian meal that will warm you up on a chilly day. Read more...
Indian Spiced Chickpea and Fire-Roasted Tomato Soup
|Rachael Ray
Serve with Spiced Lamb Chops on Sautéed Peppers and Onions with Garlic and Mint Couscous. Read more...