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Rachael Ray Recipes

Romaine Hearts with Red Pepper Vinaigrette
|Rachael Ray
For a complete meal, serve with Sunday Gravy and Macaroni (Spaghetti, Really). Read more...
Bibb Lettuce Salads with Caper Dressing Caps
|Rachael Ray
This recipe's zesty dressing is extra flavorful and can be served with a variety of veggie and salad combos. For a complete meal, serve with Great Goulash: Ground Turkey Paprikash and Macaroni. Read more...
Smoky Chicken Schnitzel with Honey-Mustard Salad
|Rachael Ray
Rachael's spin on schnitzel gets a kick of smokiness from her secret ingredient – smokehouse almonds! This recipe is super-easy to prepare and sure to leave a crowd begging for more. It would be great made with pork or veal, too. Read more...
Romaine Salad with Blue Cheese Vinaigrette
|Rachael Ray
Warning!  These are seriously large servings. Read more...
Green Salad with Strawberry Balsamic Vinaigrette
|Rachael Ray
This dressing is sweet (no pun intended)! Drizzle it over spinach or any lettuce you choose. Rach likes to use mixed greens when she makes it. The balsamic vinegar gives it a little kick. Read more...
Caponata
|Rachael Ray
Caponata is one of those great base dishes that can be stretched over several meals. It holds up in the fridge well, so one week it can be served up as Caponata and Herb Polenta and show up the next as Caponata Pasta Bake. It also makes a great topping for bruschetta or a hoagie with provolone melted down over the top. Yum-o! Read more...
Bresaola Salad
|Rachael Ray
Try some new and different flavors with this recipe – this salad will have you coming back for more! Read more...
Toasted Hazelnut and Shredded Carrot Salad
|Rachael Ray
Serve with Flank Steak Pinwheels. 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...
Sweet Potato Salad with Warm Bacon Vinaigrette
|Rachael Ray
Ingredients 4 medium sweet potatoes, peeled, cut in half lengthwise and sliced into half moons 2 tablespoons extra virgin olive oil (EVOO) 4 slices bacon 1 medium red onion, finely chopped 2 cloves garlic, finely chopped or grated Salt and ground black pepper 1 1/2 tablespoons Dijon mustard 2 tablespoons red wine vinegar 4 cups baby spinach, loosely packed Preparation Place a medium pot over medium-high heat with the sweet potatoes and enough cold water to cover them. Bring to a boil, reduce the heat to medium and simmer until... Read more...
Mini Cheeseburger Salad with Yellow Mustard Vinaigrette
|Rachael Ray
Who needs the bun when you can have your favorite cheeseburger this way?! The tangy mustard dressing hits the spot. Pickling is a cooking technique that keeps food edible longer, but the side benefit is the great taste that comes when the vegetable or fruit soaks in a brine of vinegar, sugar, salt, herbs and spices. –RR Read more...
Sage-Stuffed, Pancetta-Wrapped Jumbo Shrimp with Baby Panzanella Salad
|Rachael Ray
Serve with Limoncello Pasta. Read more...