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Rachael Ray Recipes

Quick Tomato and Basil Soup
|Rachael Ray
Ingredients 2 tablespoons extra-virgin olive oil 4 cloves garlic, minced 1 medium onion, very finely chopped 2 cans crushed tomatoes (28 ounce cans) 1 box vegetable stock Salt and pepper to taste 20 leaves fresh basil, torn or coarsely chopped Preparation Heat a deep pot or skillet over medium-low heat. Add olive oil, garlic and onion. Saute onions until soft and sweet, 8-10 minutes. Add crushed tomatoes and stock. Season with salt and pepper to taste. Bring to a boil, reduce heat and simmer, 5 minutes longer. Remove from heat... Read more...
Root Vegetable Chowder
|Rachael Ray
A delicious vegetarian meal for a cold winter's night. Read more...
Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous
|Rachael Ray
Serve with Chicken Satay. Read more...
Sausage and Fish One-Pot
|Rachael Ray
This recipe is so easy, you may be up for preparing dessert as well! Serve with Limoncello and Lemon Cream Fruit Tart. Read more...
Chicken Catch-A-Tory Ravioli Stew
|Rachael Ray
Cacciatore is the real way to spell the name of this stew. It's the Italian word for "hunter." Chicken Cacciatore is made with wild mushrooms and strong flavors. It is hearty, so it would keep a hunter full for a long hunt. This stew uses some of the same ingredients and flavors of the original dish, but it's even easier to make. Everyone in Rachael's family really loves this recipe! Read more...
Golden Bloom Chicken
|Rachael Ray
Budget tip from Rach: Halve the chicken breasts horizontally, separating each into 2 cutlets. (Some markets sell “thin cut” chicken for a premium price but with a sharp knife, cutting the chicken breast yourself is easy, so why not save yourself some money!) Place each halved cutlet in an individual sealable plastic freezer bag with a slider tab. Add a tablespoon of water to each baggie and pound them into thin cutlets. The baggies can now be stacked and frozen for future use. Each portion will thaw in minutes and... Read more...
Caprese Mezza Luna in 10 and Chicken and Broccolini with Asiago Sauce in 15
|Rachael Ray
Serve with Italian Sponge Cakes in 5. Read more...
Ginger Noodles
|Rachael Ray
For extra ginger flavor, add a peeled chunk of ginger to the water before bringing it up to a boil for the noodles. Read more...
Chicken Francese with Gremolata
|Rachael Ray
"Insanely delicious" gremolata kicks up the flavor of Chicken Francese and pasta with spinach. Read more...
Garlic and Cheese Orzo
|Rachael Ray
Try serving this side alongside Pesto-Presto Italian Flag Chicken. Read more...
Broccolini-Basil Spaghetti
|Rachael Ray
Also called baby broccoli, broccolini tends to have a sweeter flavor than broccoli. Read more...
Steamed Napa Rolls
|Rachael Ray
Ingredients Salt 1 head napa cabbage 4 cloves garlic, finely chopped or grated 1 1-inch piece of fresh ginger root, peeled and grated, plus 1 small chunk fresh ginger, thinly sliced 8-10 scallions, thinly sliced, divided 1/2 pound small to medium size shrimp, tails and shells removed, deveined and roughly chopped 1 can water chestnuts (8 ounces), drained and finely chopped 1/2 pound ground pork 1 egg 1 cup shredded carrots 1/4 cup sherry 2 tablespoons chili paste 4 tablespoons sesame oil, divided 4 tablespoons soy sauce, divided Zest and... Read more...