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Rachael Ray Recipes

Sausage, Pepper and Onion Sloppy Joes
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 1 1/2-2 pounds ground pork 2 tablespoons fennel seeds 1/2 tablespoon crushed red pepper flakes Salt and freshly ground pepper 3-4 cloves garlic, grated 1 large onion, chopped 3 cubanelle peppers, cut into small dice 3 tablespoons tomato paste 1/2 cup parsley, chopped 2 tablespoons brown sugar 3 tablespoons aged balsamic vinegar 1 1/2-2 cups chicken stock (depending on how sloppy you like it!) 4 individual ciabatta or whole wheat rolls 1 cup Parmigiano Reggiano cheese 1/2 cup basil, chopped Preparation Pre-heat... Read more...
Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top
|Rachael Ray
Serve with Celery and Portobello Salad. Read more...
Portobello Salad with Crispy Prosciutto
|Rachael Ray
Ingredients 1/4 pound thinly sliced prosciutto 4 small portobello mushroom caps, stemmed and thinly sliced 6 ribs celery from the heart with leafy greens, thinly sliced on an angle 1/2 small red onion, thinly sliced 1/4 cup extra virgin olive oil (EVOO) Juice of 2 lemons Salt and pepper 2 cups baby arugula 1/2 cup flat leaf parsley leaves Truffle oil, for drizzling (optional) Preparation Pre-heat the broiler. Arrange the prosciutto in a single layer on a foil-covered baking sheet and broil until crisp, 3-4 minutes. Set aside.Toss the mushrooms,... Read more...
Mini Cheeseburger Pizzas - Italian Style
|Rachael Ray
You'll need a 3-inch round cookie cutter with sharp edges to make these pizzas. Read more...
Roasted Pork Chops with Green Beans & Potatoes
Roasted Pork Chops with Green Beans & Potatoes
|Rachael Ray
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
Sicilian Stick to Your Ribs Meal: Meatloaf Brasciole (Roll Ups), Pasta, Broccolini and Ricotta
|Rachael Ray
Ingredients 1 1/2 pounds ground beef, pork and veal mix from the butcher's counter (meatloaf mix) Salt and pepper 1/2 cup Italian breadcrumbs 1 egg 2 cloves garlic, minced 1/4 small white onion, grated 2 tablespoons golden or dark raisins, chopped 3 tablespoons pine nuts, chopped 3 tablespoons grated cheese, Parmigiano or Romano 2 tablespoons chopped flat leaf parsley 1 cup arugula leaves or baby spinach 6 slices prosciutto di Parma 6 slices deli sliced provolone Extra-virgin olive oil (EVOO), for drizzling 1/2 pound cavatappi (corkscrew shaped hollow pasta) or... Read more...
Spanish-Style Chicken with Crispy Chorizo and Chimichurri
|Rachael Ray
Serve with Piquillo Pepper Orzo and Olive Buttered Green Beans. Read more...
Spicy Sausage Meatloaf Patties with Italian Barbecue Sauce
|Rachael Ray
Serve with Grilled Stone Fruits with Balsamic and Black Pepper Syrup. Read more...
Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper
|Rachael Ray
Serve with Spaghetti all' Elsa. Read more...
Green Eggs and Ham with Ital-Tots and Garlic-Cheesy Toast
|Rachael Ray
These Green Eggs and Ham do Dr. Seuss proud! Read more...
Carbonara Deep Dish Pasta-Crusted Pan Pizza
|Rachael Ray
This recipe is a "BLD" meal – you can have it for breakfast, lunch or dinner! For lunch or dinner, serve with a simple fruit or green salad as a side.Serve with Roasted Tomato Dressed Romaine Salad. Read more...
Cheese and Caramelized Onion Pizza
|Rachael Ray
This is an easy gourmet pizza that you can make at home. Read more...