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Rachael Ray Recipes

Steak and Potato Stoup
|Rachael Ray
Ingredients 4 tablespoons extra virgin olive oil (EVOO), divided 1 pound good quality marbled steak, such as sirloin, thinly sliced into bite-size pieces Salt and ground black pepper 4 Idaho potatoes, scrubbed clean and very thinly sliced into rounds 1 large onion, thinly sliced 2 garlic cloves, grated 1 bottle dark beer, such as Guinness 2 tablespoons Worcestershire sauce 4 cups beef stock 1 cup crème fraiche or sour cream 2 tablespoons chopped chives 1 tablespoon prepared horseradish 1 small bunch watercress or arugula, roughly chopped, to garnish Preparation Place... Read more...
Turkey Cutlets with Fried Ravioli
|Rachael Ray
Serve with Rapini and Golden Raisins. Read more...
Winter White Chicken Stew
|Rachael Ray
This stew hits the spot on a chilly winter day. Be sure to serve with some crusty bread alongside for mopping up all the flavors! Read more...
Hunter's Stoup
|Rachael Ray
This hearty stoup will warm you up on a chilly afternoon. Don't forget the crusty bread for mopping up the delicious sauce! Read more...
Curried Winter Vegetable Stoup
|Rachael Ray
The curry really hits the spot in this hearty winter vegetable stoup; it can also be prepared with vegetable stock for all you vegetarians out there! Read more...
Summer Pasta a la Norma
|Rachael Ray
Ingredients Salt 1 pound whole wheat penne 3 tablespoons extra virgin olive oil (EVOO) 1 large or 2 small eggplants, peeled and diced 1 red onion, chopped 3-4 cloves garlic, finely chopped or grated 1 pint grape tomatoes Ground black pepper 1/4 cup mint leaves, chopped 12-15 leaves basil, shredded 1/4 cup shredded Parmesan or Parmigiano Reggiano 1 1/2 cups fresh ricotta Preparation Place a large pot of water over high heat to cook the pasta. When the water is boiling, add some salt and drop the pasta. Cook to... Read more...
Spring Stroganoff
|Rachael Ray
Ingredients Salt 1 pound wide egg noodles 2 tablespoons extra virgin olive oil (EVOO) 1 large onion, thinly sliced 2 cloves garlic, finely chopped or grated 1 bunch asparagus, woody stems removed and stalks sliced on the bias into small chunks 1/2 pound green beans, trimmed and sliced in half on the bias 2 tablespoons butter 2 tablespoons flour 1 cup chicken or vegetable stock 1 tablespoon Dijon mustard 1/2 cup sour cream 1 box frozen peas (10 ounces) 1 box frozen chopped spinach (10 ounces), defrosted 2 tablespoons chopped... Read more...
Cherry Tomato Pasta with Peas, Prosciutto and Onion
|Rachael Ray
This easy pasta dish is full of flavor from the prosciutto and the burst tomatoes. Read more...
Spring Baby Artichoke and Spinach Pesto Pasta
|Rachael Ray
"This dish rocks. I had it at Rachael's apartment and it is good cold, too. Yes, I ate all of the leftovers!" –Last Minute Lady Read more...
Salad-a-Ghetti
|Rachael Ray
Spaghetti and salad come together in one dish. Read more...
Paprika Chicken with Egg Noodles
|Rachael Ray
This Hungarian-style comfort food will please every chicken-lover in your house and be on the table in no time. Read more...
Fennel-Pepper Spaghetti
|Rachael Ray
Fennel and loads of various peppers make this dish healthy and delicious. Read more...