Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

Caponata Pasta Bake
|Rachael Ray
This recipe tastes great served with mixed greens tossed with fresh herbs and dressed with extra virgin olive oil (EVOO), vinegar, salt,and pepper.  Read more...
Sweet 'n Spicy Grilled Chicken Breasts, Curry Rice Salad and Orange-Scented Cornbread
|Rachael Ray
Ingredients 1 box cornbread mix (8 1/2 ounces), such as Jiffy brand 1 navel orange 1 teaspoon coarse black pepper 1/4 cup honey Softened butter, to grease baking dish 1 box plain rice pilaf, such as Near East brand 1 tablespoon curry powder (a palmful) 1/4 teaspoon turmeric 1 tablespoon grill seasoning, such as McCormick brand Montreal Chicken Seasoning 1 tablespoon chili powder 1 tablespoon smoked sweet paprika 3 tablespoons dark brown sugar Olive oil cooking spray 4 boneless, skinless chicken breasts 2-3 scallions, whites and greens, chopped 1/2 cup... Read more...
Crab Salad with Orange and Oregano on Grilled Sourdough
|Rachael Ray
Tangy and refreshing, this is the perfect meal on a hot summer day! Read more...
Warm Apples and Ice Cream
|Rachael Ray
Serve with German Cheddar and Beer Fondue. Read more...
Savory French Toast and Sausage Bake
|Rachael Ray
Serve this sweet and salty dish for a weekend brunch and get rave reviews. Note: you'll need to refrigerate a portion of this recipe overnight. Read more...
Orange Sherry Mushroom Caps
|Rachael Ray
This delicious side dish goes well with fish and meat. Try serving it with Spanish Fish in a Sack and Potatoes with Chorizo and Onions. Read more...
Spanish Chorizo & Chicken Chili
|Rachael Ray
Ingredients 2 jars piquillo peppers 1 tablespoon extra virgin olive oil (EVOO) 2 pounds ground chicken breast 3/4 pound chorizo, cut into medium dice 2 medium onions, chopped 5-6 garlic cloves, chopped or grated 2 rounded tablespoons (about 2 palmfuls) smoked paprika 1 tablespoon cumin (about a palmful) Salt and freshly ground black pepper 1/4 cup sherry or 1/2 cup dry Spanish wine such as Rioja 1/4 cup hot sauce 2 cups vegetable juice, such as V8 brand 3 cups chicken stock Grated Manchego cheese Tortilla chips 1/4 cup parsley,... Read more...
Go Oregonian! Oregon Style Pork Chops with Pinot Noir and Cranberries, Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts and Blue Cheese, Charred Whole Grain Bread with Butter and Chives
|Rachael Ray
Ingredients 4 (1 1/2-inch thick) boneless pork loin chops Salt and pepper 4 tablespoons extra virgin olive oil (EVOO), 3 turns of the pan 2 leeks 1 cup hazelnut or filbert nut pieces 1/2 cup dried sweetened cranberries 1 cup Pinot Noir (such as Willamette Valley Oregon brand) 1 cup chicken stock 1/2 stick butter, divided 2 shallots, thinly sliced 1 pound crimini (baby portobello) mushrooms, cleaned and sliced 1/2 pound shiitake mushroom caps, sliced 1 bunch kale, chopped, 4-5 cups 1 can sliced beets (15 ounces), drained 8 ounces... Read more...
Braised Chicken Drumsticks with Glazed Pears
|Rachael Ray
The meat will fall right off the bone in this creative recipe for chicken. This looks and tastes like it belongs in a fancy restaurant – you'll impress your guests with this dish. Read more...
Grilled Mahi-Mahi Fillets and Asparagus with Orange and Sesame
|Rachael Ray
This restaurant quality dish is a real treat, yet easy to prepare. The lime and fresh ginger are a wonderful combination. If you have extra time, you can marinate the fish for 30-45 minutes. Read more...
Deviled Chicken and Grilled Stone Fruit
|Rachael Ray
This is the perfect recipe for a barbecue on a summer evening. Read more...
Swordfish Kebabs with Tomato-Arugula Salad
|Rachael Ray
Ingredients 2 1/2 pounds swordfish steaks, cut 1 inch thick 6 garlic cloves, chopped Zest of 2 lemons, 1 lemon juiced and 1 cut into wedges after zesting 1/2 cup flat leaf parsley (a couple of generous handfuls) Extra virgin olive oil (EVOO), for liberal drizzling (1/3-1/2 cup) Salt and freshly ground pepper 4 plum tomatoes, diced 2 bunches of arugula, coarsely chopped Preparation Pre-heat a grill or a grill pan to medium-high. Cut the skin off the fish steaks and cut away any deeply colored or veined connective tissue.... Read more...