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Rachael Ray Recipes

Red Cabbage Cole Slaw
|Rachael Ray
This tangy, colorful slaw goes well with chili, burgers and grilled meats. Read more...
Curry Cucumber Cups
|Rachael Ray
These cucumber cups make great snacks or appetizers. For international flavor, you can also prepare Mediterranean Cucumber Cups and Asian Chicken Cucumber Cups and serve a variety all together! Read more...
Red, White and Blue Slaw Salad
|Rachael Ray
This super simple slaw draws its patriotic name from a mix of red and white cabbage and a handful of tangy blue cheese. –RR Serve with Rach's Ultimate BBQ Burger with Chipotle Ranch Sauce or another burger of your choice. Read more...
Apple-Cabbage Slaw
|Rachael Ray
 Here’s a fresh, flavorful take on Apple-Cabbage Slaw that’s as tangy as it is satisfying—perfect for any occasion. Plus, it’s a great make-ahead dish for those busy nights when you don’t want to scramble in the kitchen! A crispy, zesty, and oh-so-refreshing slaw that features the natural sweetness of apple, the bite of red onion, and a tangy lime dressing. This Apple-Cabbage Slaw is the perfect side to go with your BBQ, tacos, or even a casual weeknight dinner. Let’s dig in!  Cook's tip: This slaw is the ultimate in... Read more...
Celery Slaw
|Rachael Ray
Ingredients 8 ribs celery with leafy tops, very thinly sliced on an angle 1 large portobello mushroom, gills removed, halved and very thinly sliced 1/2 cup parsley tops, coarsely chopped 1 lemon EVOO Celery salt Pepper Preparation In a large bowl, toss together the celery, mushroom, and parsley. Dress with some lemon juice and drizzle in enough EVOO to just lightly coat the salad. Season with celery salt and pepper to taste. Read more...
Mediterranean Cucumber Cups
|Rachael Ray
These cucumber cups make great snacks or appetizers. For international flavor, you can also prepare Curry Cucumber Cups and Asian Chicken Cucumber Cups and serve a variety all together! Read more...
Bread Salad
|Rachael Ray
Make this salad in advance so the bread has a chance to soak up all of the flavors and liquid from the veggies. Read more...
Big-as-an-Ice Burg Salad
|Rachael Ray
Try this tangy salad for a change of pace. It also pairs well with roasted corn soup. Read more...
Garlic Chip Mixed Greens
|Rachael Ray
Serve with Pork Chops Pizzaiola and Caramelized Onion Penne. Read more...
Brazilian Vatapa
|Rachael Ray
Ingredients 1/3 cup smooth peanut butter 1/4 loaf stale French bread, cut into chunks 1 can coconut milk (13.5 ounces) A 1-inch knob ginger, peeled and grated 2 to 3 cloves grated garlic A few dashes hot sauce 1/4 cup cilantro (about a handful), chopped Juice and zest of 2 limes 2 scallions, thinly sliced 1/2 cup chicken stock 1 tablespoon extra virgin olive oil (EVOO) Salt and freshly ground black pepper 1 1/2 pound jumbo-sized or large shrimp, cleaned, deveined and tails removed Preparation In a blender or food... Read more...
Spinach Fettuccini with Gorgonzola Cream Sauce
|Rachael Ray
Serve with Florentine Prosciutto Wrapped Chicken and Puttanesca Tomato Salad with Fried Capers. Read more...
Cabbage with Caraway
|Rachael Ray
Cabbage is a must with Irish Pub Meatloaf and Mashed Potatoes and Parsnips. Read more...