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Rachael Ray Recipes

Tangy Ranch-Style Boneless Fried Chicken
|Rachael Ray
Ingredients 1 cup buttermilk 1 cup Greek-style yogurt 4 boneless, skinless chicken breasts (6-8 ounces each) 4 boneless, skinless chicken thighs Salt and pepper Frying oil Large brown paper sack 2 cups flour 4 tablespoons finely chopped fresh dill or 4 teaspoons dried dill (eyeball it) 2 tablespoons granulated onion (a couple palmfuls) 2 tablespoons granulated garlic (a couple palmfuls) 2 teaspoons cayenne pepper (2/3 palmful) A handful of flat leaf parsley, finely chopped A handful of chives, finely chopped 1 lemon, cut into wedges undefined Preparation Combine the buttermilk... Read more...
Walnuts, Ham and Cheese...Oh My!
|Rachael Ray
Ingredients 1 pound bowtie pasta Salt 1/2 cup walnuts, finely chopped 3 tablespoons extra virgin olive oil (EVOO) 10 slices Canadian bacon or breakfast ham, cut into thin strips 2 large garlic cloves, chopped 1/2 teaspoon crushed red pepper flakes Juice of 1 lemon 3/4 cup flat-leaf parsley (3 generous handfuls), chopped 2 tablespoons butter 1 cup grated Parmigiano Reggiano cheese, plus some to pass at the table Preparation Bring a large pot of water up to a boil over high heat to cook the pasta. Once the water boils,... Read more...
Caesar Salad with Fried Ravioli
|Rachael Ray
This version of a classic Caesar replaces croutons with fried ravioli. Read more...
Buttermilk Twice-Dipped Fried Chicken Tenders
|Rachael Ray
This recipe makes 10-12 chicken tenders. Read more...