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Rachael Ray Recipes

Orecchiette with Crab
|Rachael Ray
Serve with Mozzarella Salad and Italian Hummus. Read more...
Dijon Tarragon Chicken Breasts
|Rachael Ray
Rachael says, "Whenever my grocery store has a sale on chicken breasts, I buy an extra two or three packages and freeze them. This dish is a wonderfully rich tasting meal that is healthy and budget-minded. " Serve with Roasted Squash Vegetable Medley and Rice Pilaf for a complete meal. Read more...
Shredded, Saucy Barbecue Chicken Sammies
|Rachael Ray
For a complete meal, serve with Pepper and Potato Salad and Avocado Boats. Read more...
Lemon and Egg Soup
|Rachael Ray
This soup works on its own for a light meal, or serve with Greek-Style Shrimp Scampi and Linguini. Read more...
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
|Rachael Ray
This recipe adds a Spanish accent to chicken cutlets. The almond coating on the chicken is delicious and helps to keep it moist and juicy and the Olive Rice with Artichokes and Piquillo Peppers completes the meal. Read more...
Crab and Corn Chowda-Mac
|Rachael Ray
Serve with New England Dog and Slaw Bites and I-Scream Cones. Read more...
Smoky Chicken Tortilla Soup
Smoky Chicken Tortilla Soup Recipe
|Faith Coats
Ingredients 3 cups chicken stock 1 pound chicken tenders 1 bay leaf, fresh if available 1 tablespoon extra-virgin olive oil (EVOO) 4 slices thick, smoky bacon, chopped 1 onion, finely... Read more...
Radicchio-Pasta Salad
|Rachael Ray
Serve with Blue-rugula Burgers.Ingredients Salt 1/2 pound orecchiette 2 tablespoons orange marmalade 1 small clove garlic, grated or very finely chopped 2 sprigs fresh oregano, leaves stripped and very finely chopped (1 teaspoon) 1 tablespoon Dijon mustard 2 tablespoons red wine vinegar 1/3 cup extra virgin olive oil (EVOO) Freshly ground black pepper 1/2 small red onion, chopped 1 head radicchio Preparation Bring a pot of water to a boil, salt it and cook the pasta to al dente.In a mixing bowl, whisk together the orange marmalade, garlic, oregano, mustard... Read more...
Whole Wheat Penne with Pesto and Ricotta
|Rachael Ray
Ingredients Salt 1 pound whole wheat penne rigate pasta 1/3 cup walnut pieces (a generous handful) 1 cup packed spinach or baby spinach leaves 1/2 cup packed arugula leaves 1/3 cup chopped flat-leaf parsley (a generous handful) 1 clove garlic, smashed and peeled Pepper 1/3 cup extra virgin olive oil (EVOO) 2/3 cup grated Parmigiano Reggiano cheese (a couple of generous handfuls) 1 cup ricotta cheese 1 tablespoon honey Preparation Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving... Read more...
Spicy Spanish Shrimp, Cheesy Orzo and Roasted Green Beans
|Rachael Ray
This menu is based on the back-in-the-day idea of a good, square meal: meat, vegetable and starch. The flavors have all gotten an update, though! Read more...
Great Goulash: Ground Turkey Paprikash and Macaroni
|Rachael Ray
This quick and hearty recipe has a great combination of flavors. Make extra or save some for leftovers – it tastes even better the next day! For a complete meal, serve with Bibb Lettuce Salads with Caper Dressing Caps. Read more...
Winter Greens Pasta
|Rachael Ray
Ingredients Salt 1 pound whole wheat spaghetti 4 tablespoons extra virgin olive oil (EVOO) (eyeball it) 5-6 large cloves garlic, grated or finely chopped 5-6 anchovy fillets (omit these to make this dish vegetarian) 1 teaspoon crushed red pepper flakes 2 heads escarole, leaves removed from core, washed and roughly chopped 1 pound spinach leaves, thick stems removed, leaves roughly chopped Freshly ground black pepper 3 tablespoons drained capers (eyeball it) Zest and juice of 1 lemon 3 cups arugula leaves (about 3 large handfuls) A few grates of nutmeg... Read more...