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Rachael Ray Recipes

Chicken Chickpea Curry
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 3/4 pound boneless, skinless chicken thighs, cut into chunks Salt and ground black pepper 1 medium onion, cut into small dice 3 stalks celery, cut into small dice 2 tablespoons curry powder 1 McIntosh, Gala or Golden Delicious apple, cut into small dice 1 can chickpeas (15.5 ounces), drained and rinsed 1 cup couscous 1 tablespoon cilantro, chopped Preparation Place a medium, high-sided pot over medium-high heat with a 2 turns of the pan of EVOO, about 2 tablespoons. Season chicken with... Read more...
Chili con Queso Fondue
|Rachael Ray
This is a great snack, lunch or light supper. You can rollover any leftover meat into this recipe, turning this fondue into a more substantial leftover idea. Read more...
Vegetarian "Veg-Head" Beans
|Rachael Ray
Try these beans as a side for your favorite southwest or Mexican meal, or as a vegetarian topping option for Rachael's NYC Sizzling Soft Taco with Southwest Roasted Chicken and Corn Relish. Read more...
Campfire Hash
|Rachael Ray
Ingredients 2 tablespoons vegetable or canola oil 1 pound fully cooked, smoked kielbasa, thinly sliced 1 large onion, chopped 2 garlic cloves, finely chopped or grated 1 jalapeño pepper, seeded and finely chopped 3 large Idaho potatoes, peeled and cubed Salt and ground black pepper 1 box frozen corn (10 ounces), defrosted 4 eggs Preparation Place a large, cast iron skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the kielbasa to the pan and cook until golden brown, 6-7 minutes. Remove the... Read more...
Honey-Beer Glazed Chicken
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 4 boneless, skinless chicken breasts Salt and ground black pepper 1 cup light beer, such as lager 3-4 tablespoons honey 2 tablespoons chopped thyme leaves Preparation Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the chicken breasts with salt and pepper, and sear until golden brown, 3-4 minutes per side. When the second side has seared, add the beer, honey and thyme to the skillet and bring up to a bubble.... Read more...
Chinese Orange Barbecue Cashew Chicken
|Rachael Ray
Ingredients 2 tablespoons canola or vegetable oil 1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into bite-size pieces Salt and ground black pepper 1 red bell pepper, seeded and thinly sliced 1 onion, chopped 2-3 cloves garlic, finely chopped or grated 1 1-inch piece ginger, peeled and grated 1 tablespoon hot sauce 2 tablespoons tamari 1/4 cup hoisin sauce 1/4 cup orange marmalade 1/2 cup chicken stock 1/2 cup regular or honey-roasted cashews 3 scallions, thinly sliced on a bias Preparation Place a large skillet over medium-high heat... Read more...
Pasta e Fagioli with Sausage Dumplings
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 4 thin slices pancetta, chopped 1 medium onion, chopped 1 carrot, peeled and chopped 2 stalks celery, chopped 1 bay leaf 3 cloves garlic, finely chopped or grated Salt and ground black pepper 3 tablespoons tomato paste 4 cups chicken stock 2 cups water 1 can cannellini beans (15 ounces), drained 3/4 pound ground pork 1 egg 1/4 cup breadcrumbs (a handful) 1/4 cup grated Parmigiano Reggiano cheese (a handful), plus more for serving 1 teaspoon fennel seeds 1 cup ditalini-shaped pasta... Read more...
Quick Chick and Noodle Soup Recipe
|Rachael Ray
This isn’t just chicken noodle soup—it’s chicken noodle support. Thick, hearty, and here for you, one spoonful at a time. Read more...
Italian Chicken Parmesan Soup
|Rachael Ray
This soup gives you all the flavors of chicken parm but in a nice hot bowl! Read more...
Piquillo Pepper Orzo
|Rachael Ray
Serve with Spanish-Style Chicken with Crispy Chorizo and Chimichurri and Olive Buttered Green Beans. Read more...
Pork Tenderloin Medallions with Marsala Sauce and Pasta
|Rachael Ray
This recipe was the most popular the week it aired on Rachael's daytime show. Read more...
Chicken Thighs in a Creamy Sweet Pea and Tarragon Sauce over Lemony Orzo
|Rachael Ray
Ingredients 1 pound orzo pasta Salt and pepper 2 tablespoons butter, divided Zest and juice of one lemon 2 tablespoons extra virgin olive oil (EVOO) 8 boneless, skinless chicken thighs 8-10 thyme sprigs, leaves removed and roughly chopped 1 small onion, finely chopped 2 large cloves garlic, finely chopped or finely grated 1 bay leaf, fresh or dried 2 ribs celery, thinly sliced 1/2 tablespoon flour (half a palmful) 1/2 cup dry white wine (a generous splash) 2 cups chicken stock (eyeball it) 1/2 cup half-and-half or heavy cream (eyeball... Read more...