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Rachael Ray Recipes

Twice-Baked Potato Fritters
|Rachael Ray
Ingredients 1/4 pound bacon, chopped 1 cup mashed potatoes (use leftovers) or make fresh using 4 medium potatoes 1/4 cup sour cream 1/2 cup grated cheddar cheese 3-4 scallions, sliced 1 egg Salt and freshly ground black pepper 1 cup dried potato flakes Canola oil, for frying Preparation Pre-heat a large skillet over medium heat and cook the bacon until golden brown. Remove to a paper towel-lined platter to drain.In a large mixing bowl, combine cooled mashed potatoes and the sour cream, cheddar cheese, scallions, egg, cooked bacon, salt and... Read more...
Orange Sherry Mushroom Caps
|Rachael Ray
This delicious side dish goes well with fish and meat. Try serving it with Spanish Fish in a Sack and Potatoes with Chorizo and Onions. Read more...
Grilled Baby Vegetables
|Rachael Ray
Serve with Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto. Read more...
Top Drawer Dinner
|Rachael Ray
Ingredients Fiery Shrimp Cocktail: 1/4 cup hot pepper sauce such as Tabasco brand (eyeball it) 1/4 cup ketchup 1 lemon zested and 1/2 lemon, juiced 2 ribs celery, from the heart, finely chopped 2-3 tablespoons chopped parsley leaves 1 pound small to medium cooked shrimp, peeled and deveined, tails removed 4 pieces leaf lettuce Creamy Parmesan Spinach: 3 boxes frozen spinach, defrosted 2 bricks cream cheese (3 ounces each) 1/2 small white onion, finely chopped 2/3 cup grated parmesan cheese (2 rounded handfuls) 1 teaspoon coarse black pepper Steak: 2... Read more...
Rustic Antipasto
|Rachael Ray
This rustic salad will soon become a regular. Serve this interesting salad with Peasant Pasta. Read more...
Eggplant Roll-Ups
|Rachael Ray
Serve with Spanikopita Chicken Meatballs with Spicy Cucumber and Yogurt Sauce and Hummus Pit-zas. Read more...
Barbecued Shrimp in Lettuce Wraps
|Rachael Ray
Low-carb shrimp in lettuce wraps get a hot and sweet kick from orange marmalade, hoisin sauce and crushed red pepper flakes and a cool down from the lettuce. –RR Read more...
Southwestern Stuffed Peppers
|Rachael Ray
You can stuff peppers with meat and cheese, but I also like to make this simple vegetarian version stuffed with flavored rice. –RR For a complete meal, serve with Wild Mushroom Quesadillas with Warm Black Bean Salsa and Fresh Strawberry Marg-alrightas. Read more...
Grilled Radicchio Salad
|Rachael Ray
If you haven't yet tried radicchio, try this unique recipe. The flavors are delicious, and the elegant, colorful presentation is great for entertaining. Read more...
Portobello Mushroom "Fries"
|Rachael Ray
Ingredients 4 large portobello mushroom caps Extra-virgin olive oil, for drizzling, plus 1/4 cup Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper 2 eggs, beaten 1/4 cup flat-leaf parsley, chopped 1 cup Italian bread crumbs 1/2 cup shredded or grated Parmesan Preparation Preheat a grill pan over medium high to high heat. Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking... Read more...
Panzanella-Topped Grilled Portobellos
|Rachael Ray
Ingredients 8 portobello mushroom caps, wiped clean with a damp towel Extra virgin olive oil (EVOO), for liberal drizzling (1/2-1/3 cup) Grill seasoning, such as McCormick's brand Montreal Steak Seasoning Four 3/4 inch-thick slices of crusty bread (stale bread is better) 1 large garlic clove, smashed and peeled 4 plum tomatoes, seeded and diced 2 Cubanelle peppers, seeded and diced 3 jarred roasted red peppers, chopped 1 small red onion, chopped 1 pound ball fresh smoked mozzarella, diced 1 cup arugula (a couple of handfuls), shredded 1 cup basil (about... Read more...
Peeler Salad
|Rachael Ray
Have your kids help with dinner tonight. All they need is a vegetable peeler! Read more...