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Rachael Ray Recipes

Grilled Chicken Posole Salad
|Rachael Ray
Lighten up this classic dish by skipping the mayonnaise – with all the other flavors, you won't miss it! Read more...
Spinach and Artichoke Tortellini Bake
|Rachael Ray
Ingredients 2 pounds fresh or frozen ricotta-filled tortellini Salt 2 tablespoons butter 2 cloves garlic, finely chopped or grated 2 tablespoons all-purpose flour 2 cups milk A few grates fresh nutmeg 1 box frozen chopped spinach (10 ounces), defrosted and excess water squeezed out 1 box frozen quartered artichoke hearts (10 ounces), defrosted Ground black pepper 1/2 cup shredded Asiago cheese 1/2 cup grated Parmigiano Reggiano 1/2 cup mozzarella cheese Preparation Pre-heat broiler.Place a large pot of water over high heat to boil. Once boiling, salt the water and drop... Read more...
Power Burgers
|Rachael Ray
Ingredients 5 tablespoons extra virgin olive oil (EVOO), divided 2 large onions, thinly sliced Salt and freshly ground black pepper 3 tablespoons tomato paste 3/4 cup dry Italian red wine 2 pounds ground sirloin (93% lean or greater) 1/2 cup pepperoni, finely chopped 1/4 cup Italian parsley (about a handful), chopped 1 teaspoon dried oregano, crushed up slightly with your fingers 1 teaspoon crushed red pepper flakes 4 tablespoons butter (1/2 stick) 3 to 4 cloves garlic, finely chopped or grated 4 slices sesame semolina bread, each about an inch... Read more...
Pizzagna
|Rachael Ray
Serve with Coffee Sambuca Shakes. Read more...
Tofu Jambalaya
|Rachael Ray
Tofu Burritosare another great vegetarian dish to try! Read more...
Grilled Meatball Caesar Salad
|Rachael Ray
Meatballs take the place of croutons in this new twist on the classic dinner salad. Read more...
Portobello Pizzas
|Rachael Ray
Serve with Tuna Mini Melts with Rosemary, Red Pepper Dip and Prosciutto with Pears and Arugula. Read more...
Spring Shepherd's Pie
|Rachael Ray
Ingredients 2 1/2-3 pounds Idaho potatoes (about 4 large), peeled and cut into chunks 1 tablespoon extra virgin olive oil (EVOO) 2 pounds boneless, skinless chicken breast, cut into small dice Salt and ground black pepper 1 cup store-bought shredded carrots, roughly chopped 1/2 box frozen peas (10 ounces) (about 1 cup) 7-8 scallions, thinly sliced 6 sprigs of tarragon, leaves removed and chopped 2 tablespoons butter 2 tablespoons flour 1/2 cup white wine 1 1/2 cups chicken stock 1 tablespoon Dijon mustard 1 5-ounce package soft garlic and herb... Read more...
Weeknight Pot Roast
|Rachael Ray
Ingredients 1- 1 1/2-pound London Broil (about 1 1/2 inches thick) 4 tablespoons extra virgin olive oil (EVOO), divided 1 pound cremini mushrooms, quartered 4 tablespoons butter, divided 1 medium onion, chopped 1 clove garlic, chopped 3 carrots, cut into 1-inch slices 3 parsnips, cut into 1-inch slices 1 bay leaf 6 sprigs of thyme 1/2 cup parsley (about a handful) 1 quart beef stock 1 pound baby Yukon gold potatoes, cut in half depending on size Salt and freshly ground black pepper 2 tablespoons flour 1 tablespoon Worcestershire sauce... Read more...
Beef Tenderloin Bites on a Bed of Arugula
|Rachael Ray
This easy-to-make dish tastes like it came from a fancy restaurant – you can impress family and friends with this one! For "surf and turf" you can serve with Spicy Crab and Vermicelli, but this dish holds its own by itself. Read more...
Caponata Pasta Bake
|Rachael Ray
This recipe tastes great served with mixed greens tossed with fresh herbs and dressed with extra virgin olive oil (EVOO), vinegar, salt,and pepper.  Read more...
Pasta and Eggs for Breakfast
|Rachael Ray
Rachael's grandpa's special Read more...