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Rachael Ray Recipes

Potato Soup with The Works
|Rachael Ray
Ingredients 8 slices bacon, chopped 4 leeks, green parts removed and discarded, white parts chopped 4-5 cloves garlic, chopped 8 sprigs fresh thyme, leaves removed from stems 1 tablespoon paprika, plus additional for garnish Salt and freshly ground black pepper 4 pounds Russet potatoes, peeled and chopped 1 1/2 quarts chicken stock A dash of hot sauce (optional) 1 cup shredded New York-style cheddar cheese 1 cup shredded Parmigiano Reggiano cheese Scallions, for garnish Sour cream, for garnish (optional) Preparation In a large, heavy-bottomed pot over medium-high heat, cook the... Read more...
Ratat-stoup-ie
|Rachael Ray
Ingredients 1/4 cup extra virgin olive oil (EVOO) 4 cloves garlic, thinly sliced 1 pound small potatoes (any variety), quartered 1 eggplant, peeled and chopped (I leave on half the skin) 1 zucchini, halved lengthwise, then sliced crosswise into 1/2-inch-thick half-moons 1 large onion, thinly sliced 4 sprigs fresh thyme 2 sprigs fresh rosemary 4-5 leaves fresh sage, thinly sliced Salt and freshly ground pepper Two cans tomato sauce (15 ounce cans) 1 quart chicken broth Flat leaf parsley, chopped (a generous handful) Crusty bread, to pass around the table... Read more...
Quick Chicken with Gouda Gravy and Smashed Brocco-tatoes
|Rachael Ray
Ingredients 4 baking potatoes, peeled and cut into 1-inch chunks Salt 1 head broccoli—cut into 1-inch florets, stalks peeled and cut into 1/2-inch cubes 4 skinless, boneless chicken breast halves (6 ounces each) 2 tablespoons fresh thyme or 1 teaspoon dried Pepper 2 tablespoons extra virgin olive oil (EVOO) 2 tablespoons butter 2 tablespoons flour 1/2 cup chicken broth 1 cup milk or half-and-half 1 cup shredded gouda cheese Preparation In a large saucepan, cover the potatoes with cold water. Bring to a boil, salt the water and simmer for... Read more...
Corned Beef and Cabbage
|Rachael Ray
For those of you who want to cook a real Irish meal, try this! Read more...
Quick Chick-in-Wine with Brie-Yukon Gold Mashed Potatoes
|Rachael Ray
This hearty dish will make your guests think you spent days cooking it! Read more...
Steakhouse Sliders and Mini Steak Fries
|Rachael Ray
Serve with Gorgonzola Spinach Artichoke Dip and Spicy Fennel Shrimp. Read more...
Sweet 'n "Saur" Cabbage Soup
|Rachael Ray
Serve with Grilled Cheese on Pumpernickel. Read more...
Spicy Sweet Potato Pancakes with Holiday Guacamole
|Rachael Ray
Serve with Chicken Quesadilla Pinwheels and Elephant Ears with Warm Caramel Dipping Sauce. Read more...
BLT & P (Bacon, Leek, Tomato and Potato) Soup
|Rachael Ray
Serve with BLCC: Berries, Lemon Curd Cakes. Read more...
Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes
|Rachael Ray
Turn simple chicken thighs into a special meal with this recipe. The marinade is fantastic, and can be used for a variety of meats and vegetables. Starchy potatoes, like Idaho or Russet, are my choice when making baked or mashed potatoes because they turn out light and fluffy, while low-starch potatoes like red or new potatoes hold their shape when roasted or tossed in potato salad. –RR Read more...
Potato, Zucchini and Tomato Stoup
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 1 medium onion, chopped 3 cloves garlic, chopped 3 Idaho potatoes, peeled and diced 2 small or 1 large zucchini, sliced in half lengthwise, then cut into half moons 1 can fire-roasted diced tomatoes (28 ounces) 4 cups chicken stock (you can substitute vegetable stock to make this meal vegetarian) Salt and freshly ground black pepper 1 cup grated Parmigiano Reggiano cheese 1 cup basil leaves, thinly sliced Preparation Heat a deep pot over medium-high heat with the EVOO. Add the onion,... Read more...
Montalcino Chicken with Figs and Buttered Gnocchi with Pancetta and Nutmeg
|Rachael Ray
Rachael says, "Montalcino is the city I married in. I will make this dish for John every September 24, for our wedding anniversary. The way to anyone's heart, forever and ever, is through their stomach! This is not your average chicken dinner!" Read more...