Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

Gorgonzola-Filled Meatballs with Bay and Onion Creamy Tomato Gravy
|Rachael Ray
Serve with Garlic Mashed Potatoes with Spinach. Read more...
Spring-Summer Ziti
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 3 large shallots, thinly sliced 3 large cloves garlic, grated or finely chopped 1 can San Marzano plum tomatoes (28 ounces) Salt and pepper 4 stems fresh tarragon, leaves removed, then chopped 1/2 cup fresh basil, thinly sliced (10 leaves) 1 pound ziti with lines 1 pound thin asparagus, trimmed of woody ends, then chopped on an angle into 1 1/2-inch pieces 1 cup frozen peas 1 cup ricotta cheese 1 cup grated Parmigiano Reggiano cheese, divided 1/2 pound fresh mozzarella, thinly... Read more...
Orange-Soy Pork Chops, Applesauce and Roast Potatoes with Green Beans
|Rachael Ray
Another take on Peter Brady's favorite... Read more...
Mean Green Tortilla Soup
|Rachael Ray
Ingredients 2 cups regular or low sodium chicken stock 2 cups water 3 ears of corn, kernels removed (reserve shaved corn cobs) 1 package corn tortillas, cut into strips 4 tablespoons extra virgin olive oil (EVOO), divided 1 package chicken thighs or breasts (3 pieces) 1 onion, chopped 2 cloves garlic, grated 2 teaspoon cumin 1 jalapeño pepper, seeded and chopped 10-12 tomatillos, husks removed 2 cups cilantro, chopped Zest and juice of 2 limes 2 cups Monterey Jack cheese, shredded 3 avocados, chopped (optional) Preparation Pre-heat the oven to... Read more...
Ravioli Lasagna
|Rachael Ray
Ingredients 3 family-size packages of frozen cheese ravioli 2 cups shredded provolone 1 cup grated Parmigiano Reggiano cheese 2 tablespoons extra-virgin olive oil (EVOO) 1 pound ground sirloin 1/4 pound ground pork 1/4 pound ground veal 1 medium onion, finely chopped 1 carrot, peeled and finely chopped 6 cloves garlic, minced 1 bay leaf 1 cup red wine Salt and freshly ground black pepper 2 teaspoons allspice 1 tablespoon Worcestershire sauce 1 cup beef or chicken stock 1 28-ounce can crushed tomatoes 1 15-ounce can tomato sauce 1/2 bunch of... Read more...
Saltimbocca Brown Butter Ravioli with Pumpkin
|Rachael Ray
This dish is sure to become one of your fall favorites! Note that you'll be using Rachael's Balsamic Drizzle as part of this recipe. Read more...
Red and Green Lasagna
|Rachael Ray
Ingredients 12 sundried tomatoes, chopped 2/3 cup plus 2 tablespoons extra virgin olive oil (EVOO), divided 1 medium onion, finely chopped 6 cloves garlic, finely chopped or grated, divided A pinch of dried oregano Salt and freshly ground black pepper 1 can San Marzano whole plum tomatoes (28 ounces) 1/4 cup fresh basil (about a handful), torn 8 roasted red peppers (in a jar or from an olive bar), pureed in a food processor 2 pounds spinach, trimmed of thick stems 2 cups pine nuts, toasted 1 container part-skim or... Read more...
Winter White Lasagna
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 2 1/2 pounds sweet Italian chicken sausage, removed from casing 1 pound button mushrooms, sliced Salt and freshly ground black pepper 4 tablespoons butter 4 tablespoons flour 2 cups milk 2 cups chicken stock A generous dash fresh nutmeg 1 box oven-ready lasagna noodles 4 cups shredded Italian four-cheese blend Preparation Pre-heat the oven to 375ºF.Place a large skillet over medium high heat with 2 tablespoons EVOO, about two turns of the pan. Add the sausage to the pan and cook, breaking... Read more...
Greek Nacho Bowls
|Rachael Ray
A Greek-inspired take on nachos! Serve with Buffalo Chicken Meatballs to have a variety of snacks to munch on while cheering on your favorite team. Read more...
Caprese Lasagna
|Rachael Ray
Rach has turned a salad favorite into a favorite casserole-style meal! P.S. If you swap in vegetable stock for the chicken stock, vegetarians will enjoy this meal, too! Read more...
Zucchini-sagna
|Rachael Ray
Even picky eaters will eat their veggies thanks to this lasagna! Read more...
Broken Florentine Lasagna Bake
|Rachael Ray
Much easier than layering, this dish is a dream – it's rich, simple and delish. Also, with three pounds of greens, it's full of iron and vitamins. –RR Read more...