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Rachael Ray Recipes

Chili Tamale Bowls
|Rachael Ray
Fill tamale (polenta) "bowls" with this sensationally seasoned chili. Read more...
Elsa's Jumbo Shrimp with Sage and Pancetta
|Rachael Ray
Looking for a show-stopping appetizer or a light main? These jumbo shrimp, wrapped in crispy pancetta and infused with fresh sage, will have everyone asking for the recipe. With a simple prep and just a few minutes on the grill or skillet, this dish is as easy as it is delicious. Pair it with a fresh Watercress Salad or Citrus Green Bean Salad for the perfect balance of flavors. Read more...
Smoky Roast Chicken with Maple Gravy and Smashed Root Veggies
|Rachael Ray
Ingredients 2 Idaho potatoes, peeled and chopped 2 medium parsnips, peeled and chopped 1 celeriac (celery root), peeled and cut into pieces 3 cups milk A few grates of nutmeg 2 tablespoons butter Salt and freshly ground black pepper 4 small boneless, skinless chicken breasts 1 tablespoon extra virgin olive oil (EVOO) 6 sprigs fresh thyme, leaves removed from stems and chopped 4 slices speck or any smoky ham of your choice, thinly sliced For the maple gravy: 1 tablespoon butter 2 shallots, finely chopped 2 tablespoons flour 1/4 cup... Read more...
Jumbo Shrimp Wrapped with Arugula and Prosciutto
|Rachael Ray
This appetizer is sure to be a hit at your next party! Read more...
Portuguese Chicken
|Rachael Ray
This recipe is a great way to use leftover chicken. Read more...
Steakhouse Shepherd's Pie
|Rachael Ray
Serve with Tomato and Shrimp Salad with Horseradish Dressing. Read more...
Scallops Bonne Femme and Spinach with Crispy Prosciutto
|Rachael Ray
Ingredients 5 tablespoons extra virgin olive oil (EVOO), divided 1 large shallot, finely chopped 12 button mushrooms, thinly sliced 8 tablespoons butter, divided 1 tablespoon all-purpose flour 1/2 cup dry white wine 1/2 cup chicken stock 1 cup cream Freshly grated nutmeg, to taste Salt and freshly ground black pepper 1-2 dashes hot sauce 8 slices prosciutto 1 clove garlic, grated 2 fresh thyme sprigs, leaves chopped 3-4 fresh basil leaves, chopped 1 baguette, split and halved 20 large sea scallops, trimmed of any connective tissue and patted dry 1... Read more...
Bacon and Leek Warm Potato Salad
|Rachael Ray
For a meal that's sure to be a home run hit, serve with Chicken Franks and Red Slaw-Kraut Dogs. Read more...
New England Dog and Slaw Bites
|Rachael Ray
Serve with Crab and Corn Chowda-Mac and I-Scream Cones. Read more...
London Broil with Steak Sauce Gravy, Smashed Cauliflower with Cheese and Ham and Red Chard
|Rachael Ray
You won't miss your potatoes with these cauliflower smashers, and the flavorful steak sauce gravy on the London broil will have you coming back for more! You can make this recipe as a complete meal, or mix and match the sides with other low-carb meals. Read more...
Sloppy Sausage and Pepper Heroes with Pickled Onions
|Rachael Ray
Ingredients 1/4 cup sugar 1/2 cup white balsamic vinegar 1 medium red onion, thinly sliced 2 tablespoons extra virgin olive oil (EVOO) 1 1/2 pounds ground pork Salt and ground black pepper 1 tablespoon fennel seeds 1 teaspoon red pepper flakes 3 cubanelle peppers (Italian frying peppers), seeded and thinly sliced 2 cloves garlic, finely chopped or grated 1/4 cup tomato paste 1/2 cup white wine 1 1/2 cups chicken stock 4 crusty rolls (such as a ciabatta or Kaiser roll), split and toasted Preparation Place a small pot over... Read more...
Steakhouse Tomato Stacks
|Rachael Ray
Ingredients 1 tablespoon extra virgin olive oil (EVOO) 6 slices bacon, chopped 1/2 cup buttermilk 1 cup crème fraiche 1 clove garlic, grated 2 tablespoons fresh dill, chopped 2 tablespoons chives, chopped Juice of 1 lemon 3-4 tablespoons prepared horseradish Salt and ground black pepper 6 beefsteak tomatoes 1 small red onion, thinly sliced into rings Preparation Place a small skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chopped bacon to the skillet and cook until golden and crispy, about 5... Read more...