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Rachael Ray Recipes

POP-Sta Pasta Bar with Three Sauces
|Rachael Ray
Two pounds of pasta, and red, white and green sauces, in under 30 – this menu ROCKS! Read more...
Emmanuel's Pasta, Peas, Prosciutto and Onion
|Rachael Ray
This recipe comes courtesy of Rach's Grandpa. It doesn't have much chopping or prep work, so it's quick to prepare and makes a light, colorful meal. Read more...
Chicken Marvalasala and Papardelle with Rosemary Gravy
|Rachael Ray
This meal lives up to it's name – it's simply marvelous (and it tastes like it must have come from a fancy restaurant)! Read more...
Peanut-Curry Chicken and Rice
|Rachael Ray
Create an international chicken dish tonight with tasty Indian flavors.  Read more...
Vegetable Curry
|Rachael Ray
Ingredients 1 1/2 cups jasmine rice 2 tablespoons extra virgin olive oil (EVOO) 1 large, firm eggplant, half peeled, cut into 1-inch cubes 1 large onion, chopped 1 large red bell pepper, seeded and diced 4 cloves garlic, chopped 1 tablespoon tomato paste 1 cup vegetable or chicken stock 3 rounded tablespoons mild red curry paste, available on the international foods aisle at the grocery store 1 can chickpeas (15 ounces) 1/2 cup mango chutney (a couple of heaping tablespoons) Salt Sliced or slivered almonds, toasted A handful of cilantro,... Read more...
Walnut Chicken with Sherry and Rice Pilaf with Chives
|Rachael Ray
Ingredients 1 package rice pilaf, such as Near East brand 2 leeks 3 tablespoons vegetable or peanut oil 1 1/2-2 pounds boneless skinless chicken, light meat or light and dark meat combined 2 inches ginger root, peeled and grated 3 large cloves garlic, grated or finely chopped 2 red bell peppers, seeded and cut into bite-size cubes 1 can sliced water chestnuts (8 ounces), drained Black pepper, to taste 1/2 cup dry sherry (eyeball it) 1/4-1/3 cup Tamari (dark soy sauce) 1 cup walnut halves, toasted 3-4 tablespoons chopped or... Read more...
Garlic Lovers Shrimp
|Rachael Ray
This easy-to-prepare dish smells as good as it tastes! You can serve these shrimp as part of a meal, or as a crowd-pleasing appetizer. Read more...
Buffalo Chicken Flatbread Pizzas
|Rachael Ray
These pizzas are easy to make and have all of the flavors of Buffalo wings. Read more...
Suffering Succotash Stoup
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 8 slices bacon, chopped 4 ears corn, kernels removed from cob or 1 box frozen corn (10 ounces), defrosted 1 red bell pepper, seeded and chopped 1 green bell pepper, seeded and chopped 1 yellow bell pepper, seeded and chopped 1 red onion, chopped 1 jalapeño pepper, seeded and chopped 2 to 3 cloves garlic, finely chopped or grated 2 cans butter beans (15 ounces each), drained 1 can diced fire-roasted tomatoes (28 ounces) 4 cups chicken stock 2 1/4 cup biscuit... Read more...
Barbecued Beef and Baked Bean Chili
|Rachael Ray
This chili is full of the flavors of the Southwest! Read more...
Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin' with Chipotle Gravy
|Rachael Ray
This is the main course in this delish 60 Minute Thanksgiving meal. Serve with:Cheddar Soup with Crispy Tortilla Crunch Spanish Nibbles: Hot Olives with Citrus and Spice Marcona Almonds, Paprika Toasted Chickpeas Manchego Potatoes Orange Scented Green Beans Pecan Pie with Chocolate Cinnamon Whipped Cream Note: you will need a couple of bricks covered in foil to prepare this recipe. Read more...
No-Time-for-Breakfast Biscuits
|Rachael Ray
Make these quick biscuits that everyone will enjoy! Read more...