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Rachael Ray Recipes

Wild Cacciatore
|Rachael Ray
Ingredients 2 cups chicken stock (eyeball it) 1 ounce dried wild mushrooms (half of a 2-ounce package) 2 tablespoons extra virgin olive oil (EVOO) 2 packages boneless, skinless chicken thighs (about 2 pounds) Salt and freshly ground black pepper 1 cup flour (eyeball it) 1 large onion, chopped 4 cloves garlic, chopped 4 large portobello mushroom caps, cut in half and thinly sliced 1 fresh bay leaf 2 sprigs of rosemary, leaves removed from stem and chopped 1 teaspoon crushed red pepper flakes 1 cup dry red wine (eyeball it)... Read more...
Spicy Fennel Shrimp
|Rachael Ray
Serve with Steakhouse Sliders and Mini Steak Fries and Gorgonzola Spinach and Artichokes. Read more...
Smoky Roast Chicken with Maple Gravy and Smashed Root Veggies
|Rachael Ray
Ingredients 2 Idaho potatoes, peeled and chopped 2 medium parsnips, peeled and chopped 1 celeriac (celery root), peeled and cut into pieces 3 cups milk A few grates of nutmeg 2 tablespoons butter Salt and freshly ground black pepper 4 small boneless, skinless chicken breasts 1 tablespoon extra virgin olive oil (EVOO) 6 sprigs fresh thyme, leaves removed from stems and chopped 4 slices speck or any smoky ham of your choice, thinly sliced For the maple gravy: 1 tablespoon butter 2 shallots, finely chopped 2 tablespoons flour 1/4 cup... Read more...
Portuguese Chicken
|Rachael Ray
This recipe is a great way to use leftover chicken. Read more...
Renaissance of Tuna Casserole
|Rachael Ray
Serve with Iceberg Salad with Shrimp, French Cut Green Beans with Almonds and Fried Onions and Grown Up Ice Cream Soda. Read more...
Scallops Bonne Femme and Spinach with Crispy Prosciutto
|Rachael Ray
Ingredients 5 tablespoons extra virgin olive oil (EVOO), divided 1 large shallot, finely chopped 12 button mushrooms, thinly sliced 8 tablespoons butter, divided 1 tablespoon all-purpose flour 1/2 cup dry white wine 1/2 cup chicken stock 1 cup cream Freshly grated nutmeg, to taste Salt and freshly ground black pepper 1-2 dashes hot sauce 8 slices prosciutto 1 clove garlic, grated 2 fresh thyme sprigs, leaves chopped 3-4 fresh basil leaves, chopped 1 baguette, split and halved 20 large sea scallops, trimmed of any connective tissue and patted dry 1... Read more...
Cod Croquettes with Sweet Red Pepper Gravy and Mashed Potatoes with Spinach
|Rachael Ray
Seafood lovers and non-seafood fans alike will love this tasty fish dish, which is a colorful and creative way to prepare cod or other white fish. OldBay Seasoning, a savory and distinctive blend of herbs and spices, is most famously used to season seafood boils and crab cakes, but it can also pep up fries, chicken, corn, deviled eggs or burgers. –RR Read more...
Black Pepper and Parm Cheesy Popcorn
|Rachael Ray
An easy, cheesy snack. Read more...
New England Dog and Slaw Bites
|Rachael Ray
Serve with Crab and Corn Chowda-Mac and I-Scream Cones. Read more...
The Yukon via Vermont: Yukon Gold Potato Pancakes and Chunky Applesauce
|Rachael Ray
For a meal filled with potatoes, serve with Stuffed Potatoes with Ham, Thyme and Gruyère. Read more...
Road to Morocco Lamb with Pine Nut Couscous
|Rachael Ray
This is an easy, flavorful meal that will make you feel like you're in beautiful, exotic Morocco – without even leaving your own kitchen! If you are new to lamb, this is a great dish to try it with. You can also try this recipe with chicken.Serve with Butter Nut Sundaes. 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...