Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

Vegetable Soup with Fennel and Pine-Nut Toasts
|Rachael Ray
Ingredients 3 tablespoons extra virgin olive oil (EVOO) 2 large bulbs fennel—quartered, cored and coarsely chopped, fronds reserved for garnish 1 large onion, chopped 4 ribs celery with leafy tops,thinly sliced on an angle 3 carrots, peeled and thinly sliced on an angle 4 cloves garlic, finely chopped 1 bay leaf Salt and pepper Two containers chicken broth (32-ounce), (8 cups) 1/2 pound egg noodles 1/2 cup grated Parmigiano Reggiano cheese 1/4 cup pine nuts, chopped 4 tablespoons butter, softened 1/2 loaf ciabatta bread, split 2 teaspoons grated lemon peel... Read more...
BBQ Chicken Burgers with Slaw
|Rachael Ray
A lighter burger meal with a great topping! Try making the slaw ahead of time and refrigerate overnight for extra flavor. For a picnic or larger meal, serve with Mac and Jack Salad. Read more...
Croque Monsieur pour Vous et le Pup
|Rachael Ray
Check out more pet-friendly recipes! Note: Always check with your vet about which foods are appropriate for you to share with your pet. Read more...
Bottom-of-the-Box Breakfast Sundae
|Rachael Ray
Don't throw out the cereal box when all you've got left are crumbs! Here's a way to put them to good use. Read more...
Brown Rice
|Rachael Ray
Brown rice is a delicious whole grain alternative to white rice. You can try serving it with Real Deal Rellenos. Read more...
Spanish Shrimp and Chorizo with Sweet Pea Couscous
|Rachael Ray
Ingredients 2 teaspoons smoked paprika 4 cloves garlic, chopped or grated 2-3 teaspoons hot sauce 1/4 cup parsley, chopped (about a handful) Zest and juice of 1 lemon 2 tablespoons extra virgin olive oil (EVOO), divided Salt and freshly ground black pepper 24 large to jumbo shrimp, shelled and deveined A pinch of saffron (you can substitute saffron powder) 1 teaspoon turmeric 1 tablespoon butter 2 cups chicken stock, divided 1 box frozen peas (10 ounces) 2 cups couscous 3/4 pound chorizo, sliced Preparation In a shallow bowl, combine the... Read more...
Walnut and Rice Chicken Stir Fry
|Rachael Ray
Red peppers add nice color and toasted walnuts add texture to this delicious stir fry. Read more...
Baby Artichoke Tea Sandwiches
|Rachael Ray
Tea sandwiches – how fancy! Read more...
Popper Polenta
|Rachael Ray
Serve this dish with Gumbo Style Chunky Hash with Fried Eggs Read more...
Ultimate BBQ Burger with Chipotle Ranch Sauce
|Rachael Ray
The spice blend of this burger gives the meat the sweet-smoky flavor of BBQ, while the chipotle ranch sauce heats things up and then cools things off. This one will be a summertime hit at your next backyard barbecue. Try it on the Fourth of July for some real fireworks! Serve with Not Potato Salad or Red, White and Blue Slaw Salad (or both!), which are great with any burger! –RR Read more...
Sesame Crusted Red Snapper with Ginger Dressed Snappy Veggies and Curry Couscous with Almonds
|Rachael Ray
Ingredients 2-inch piece fresh ginger, peeled and grated or minced 1 small jalapeño pepper, seeded and finely chopped 3 tablespoons rice wine vinegar or white wine vinegar (eyeball it) Salt and freshly ground black pepper 6 tablespoons vegetable oil, divided (eyeball it) 10 radishes, thinly sliced 1 seedless or English cucumber, thinly sliced 1 yellow pepper, seeded, quartered and cut into thin strips 1/4 cup sliced almonds, available on the baking aisle (2 ounces) 1 cup chicken broth 1 tablespoon curry powder 2 pinches ground cinnamon 1 cup couscous 4... Read more...
Pancakes for Dinner - Chicken Pot Pancakes
|Rachael Ray
These savory pancakes are a delicious lunch or dinnertime meal - they're a chicken pot pie and pancakes in one! Read more...