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Rachael Ray Recipes

Lamb Pitas with Tomato, Scallions and Mint Yogurt Dressing
|Rachael Ray
These pitas are delicious and nutritious! Plus, they're a great way to use leftover lamb.Each serving is 2 pitas. Read more...
The Freaky Greek
|Rachael Ray
Ingredients 2 jarred roasted red peppers 1/3 cucumber, peeled and chopped 1/2 cup crumbled feta cheese 1/2 cup plain Greek-style yogurt 1 clove garlic Juice of 1/2 lemon 2 pounds ground lamb 1 tablespoon finely chopped onion (about a palmful) 1 tablespoon chili powder (about a palmful) 1 teaspoon dried oregano (about 1/3 palmful) 1 teaspoon paprika (about 1/3 palmful) 1 teaspoon garlic powder (about 1/3 palmful) 2 pinches ground cinnamon Salt and pepper Extra virgin olive oil (EVOO), for drizzling 4 romaine lettuce leaves 4 crusty rolls, split Thinly... Read more...
Thai Rice Bowl
|Rachael Ray
Try this easy, one-dish meal and get a taste for Thai food that you can make at home. Read more...
Birds in a Nest with Blankets
|Rachael Ray
This is a breakfast dish that can be eaten for dinner or any time of the day! Read more...
Italian Club Finger Sandwiches
|Rachael Ray
Serve with Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus. Read more...
Swordfish Burgers
|Rachael Ray
Ingredients 1 1/2-2 pounds swordfish 1 orange, zested A handful of flat leaf parsley, finely chopped 3-4 cloves garlic, peeled 2-3 scallions, whites and greens, finely chopped Salt and pepper 1/4 cup extra virgin olive oil (EVOO) 4 roasted red peppers 4 Kaiser rolls or other crusty rolls Leaves of romaine lettuce, from the heart 1/2 red onion, thinly sliced 1 bag fancy olive oil potato chips Preparation Trim fish of dark flesh near the bloodline of the fish and cut away the skin. Cut the fish into chunks and... Read more...
Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy
|Rachael Ray
Ingredients 6 slices marble rye bread 4 tablespoons softened butter, divided 2 1/2 pounds turkey breast cutlets Salt and pepper 3 teaspoons poultry seasoning, divided 4 tablespoons extra virgin olive oil (EVOO), divided 2 tablespoons flour 1 quart turkey broth (such as College Inn brand) or chicken stock 1 pound button mushrooms, chopped 2 ribs celery, from the heart, chopped with leafy green tops 1 cup water chestnuts (1 small can), drained and chopped 1/2 red bell pepper, seeded and chopped 3 scallions, chopped 2 tablespoons fresh thyme leaves, chopped... Read more...
Creamy Crimini Dip
|Rachael Ray
This party dip is decadent and delicious. Read more...
Thai It, You'll Like It
|Rachael Ray
Ingredients 1 cup sweetened, shredded coconut 2 1/2 cups chicken stock or broth, divided 1 cup long grain white rice 1 teaspoon salt 2 tablespoons canola oil 2 pounds jumbo shrimp, peeled and deveined 1 red bell pepper, seeded and thinly sliced 1 fresh red chili, seeded and thinly sliced or 1/2 teaspoon red pepper flakes 3 cloves garlic, finely chopped 1-1 1/2 teaspoons fish sauce or 2-3 tablespoons soy sauce 2 cups basil, torn (a couple of handfuls) Zest and juice of 1 lime Preparation Toast the coconut in... Read more...
The "Izzy"
|Rachael Ray
Ingredients 2 slices whole wheat bread 1 cup smooth peanut butter, at room temperature 4 slices bacon 2 tablespoons honey, at room temperature Preparation Toast the bread in a toaster or toaster oven. While waiting for the bread to toast, place the bacon in a skillet over medium-high heat and cook until golden and crispy. Place the slices of toast side-by-side on a flat work surface. Spread peanut butter on both slices. Layer the bacon on one of the slices, then drizzle the honey over it and close the sandwich.It’s... Read more...
Brown Rice with Hazelnuts
|Rachael Ray
The hazelnuts complement the wholesome flavor of the brown rice in this dish that's perfect as a Thanksgiving side, or any time of year. Read more...
Deluxe, Divine Chicken Divan
|Rachael Ray
Wow! You won't believe you made this dish. Not only is it divine, it's easy! Get out of your chicken rut and start cooking this meal! Read more...