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Rachael Ray Recipes

Mexican Deep-Dish Pan Pizza
|Rachael Ray
A south of the border twist on an old standard, this recipe is a real crowd pleaser! To make a thinner "crust," you can halve the crust ingredients. Read more...
Sticky Orange Chicken
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 1 whole chicken, cut into pieces Salt and ground black pepper 1/2 cup white wine 1/2 cup chicken stock 4-5 thyme sprigs 1/4 cup orange marmalade 2 lemons, 1 sliced into rings, 1 zested and juiced Preparation Pre-heat oven to 400°F.Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the chicken pieces with salt and pepper, and sear until golden brown, about 4 minutes per side. Transfer the chicken pieces to an... Read more...
Tacozangna and Banana Cheesecakes
|Rachael Ray
Ingredients 3 tablespoons vegetable oil, divided 2 1/2 pounds ground turkey or ground sirloin 1 zucchini 2 carrots, peeled 1 onion, peeled 3 cloves garlic, peeled 3 tablespoons chili powder, 3 palmfuls 2 teaspoons ground cumin, 2/3 palmful 1 tablespoon coriander, a palmful Salt and freshly ground black pepper 1 cup beef stock 6 flour tortillas (8-inch) 3 cups shredded Chihuahua cheese or Monterey Jack 4 scallions, chopped 2 hearts romaine lettuce, chopped 3 plum tomatoes, seeded and chopped 3 cups prepared Philly brand cheesecake filling 2 very ripe bananas... Read more...
Sesame and Herbes de Provence Chicken Tenders
|Rachael Ray
Ingredients 2 tablespoons coarse sea salt 1/2 cup sesame seeds 4 tablespoons dried minced onion 4 tablespoons dried herbes de Provence 2 packages chicken tenders (1 1/2-2 pounds) 1 large shallot, minced 1/2 cup sherry vinegar Preparation Pre-heat oven to 400°F.Mix the salt, seeds, onion and herbs on shallow plate then coat the chicken tenders in mixture and bake on nonstick baking sheet 18-20 minutes until golden and firm. Turn halfway through the cooking.Combine the shallots with the sherry vinegar.Dab, spoon or dip the vinegar over the sticks as you... Read more...
Brandy and Orange Chicken Breasts Topped with Stuffed Shrimp
|Rachael Ray
This unique blend of flavors is fun food for a festive feast! Read more...
Love Birds-Chicken in Pastry
|Rachael Ray
Serve with Seafood Pasta with Sherry Tomato Cream Sauce and Hearts of Romaine, Palm and Artichoke with Citrus Dijon Dressing. Read more...
Turkey in Eight Pieces
|Rachael Ray
Cut the five-hour cooking time of a 20-pound turkey to an hour and a half! Read more...
Rollover Jerk Chicken with Roasted Vegetables and Pineapple
|Rachael Ray
Rollover Suppers are meals from which the leftovers can be turned into a second or even a third night’s meal with entirely different flavor. Add a DVD of Johnny Depp as a pirate and you’ve got a night in the Caribbean with this recipe, plus a head start on two more nights’ meals! Make this meal the first night, followed by Sweet and Spicy Sesame Noodles with Shredded Chicken on the second night and Jerk Chicken Quesadillas with Slaw Salad on the final night. Read more...
Chicken Cutlet BLT
|Rachael Ray
Another delicious idea for using quick-cooking chicken cutlets, turned into a sammy this time! Read more...
Buffalo Chicken and Blue Cheese Cornbread Casserole
|Rachael Ray
This casserole is so easy and marries the flavors of Buffalo chicken wings with cornbread-hot and sweet! Read more...
Sausage and Spinach-Stuffed Roasted Chicken with Roasted Garlic Fettuccine
|Rachael Ray
You can make this delicious meal in no time. You will surprise yourself at how well you can cook! Read more...
Turkey Taco Salad Bowl
|Rachael Ray
This meal is great to make with your kids. Read more...