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Rachael Ray Recipes

Sukiyaki Stir Fry
|Rachael Ray
Ingredients 1 1/2 cups brown rice 1 1/2 pounds beef sirloin steak, about an inch thick 1/3 cup Tamari (dark soy sauce) 2/3 cup beef stock (eyeball it) 4 tablespoons canola oil, divided 1 large onion, sliced 1/2 pound shiitake mushrooms, stemmed and sliced 3/4 pound bok choy (about 4 cups), sliced 1 can bamboo shoots, drained 4 scallions, green and white parts, thinly sliced on an angle 2 egg yolks or 1 rounded tablespoon cornstarch Sesame seeds, for garnish Preparation Cook rice according to package directions and place meat... Read more...
Tangy Ranch-Style Boneless Fried Chicken
|Rachael Ray
Ingredients 1 cup buttermilk 1 cup Greek-style yogurt 4 boneless, skinless chicken breasts (6-8 ounces each) 4 boneless, skinless chicken thighs Salt and pepper Frying oil Large brown paper sack 2 cups flour 4 tablespoons finely chopped fresh dill or 4 teaspoons dried dill (eyeball it) 2 tablespoons granulated onion (a couple palmfuls) 2 tablespoons granulated garlic (a couple palmfuls) 2 teaspoons cayenne pepper (2/3 palmful) A handful of flat leaf parsley, finely chopped A handful of chives, finely chopped 1 lemon, cut into wedges undefined Preparation Combine the buttermilk... Read more...
Stretch a Buck Turkey and Bean Burrito Burgers
|Rachael Ray
Serve with Jicama Carrot Orange-Chipotle Slaw and Make It My Stove To-Table Fun-Do. Read more...
Roasted Red Pepper Dip
|Rachael Ray
Serve with Tuna Mini Melts with Rosemary, Prosciutto with Pears and Arugula and Portobello Pizzas. Read more...
Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella
|Rachael Ray
This is a vegetarian menu that is super fun and sure to please meat eaters and vegetarians, alike. For a complete meal, serve with Tomato, Onion and Cucumber Salad and Pasta Salad with Ricotta Salata and Broccolini. Read more...
Garlic Bread
Garlic Bread Recipe
|Rachael Ray
Take your garlic bread to the next level! This easy recipe combines fresh garlic, rich butter, and extra virgin olive oil for deep, savory flavor. A sprinkle of Parmigiano Reggiano... Read more...
Big Blue Burgers
|Rachael Ray
Look for blue cheese that has a dry crumbly texture, rather than creamy, and it will be easier to handle, whether you’re stuffing it inside a burger or sprinkling it on salad. –RR Read more...
Italian Horns
|Rachael Ray
Serve with Spaghetti Meatballs and Tomato-Basil Sauce. Read more...
German Cheddar and Beer Fondue
|Rachael Ray
Serve with Warm Apples and Ice Cream. Read more...
Panzanella with The Works
|Rachael Ray
Ingredients 5 cups cubed day-old crusty bread* 4 Roma or plum tomatoes, cubed 1 small red onion, chopped 1 Cubanelle pepper or green bell pepper, seeded and chopped 1/2 cup pepperoncini or hot cherry peppers, chopped 2 roasted red peppers, drained, chopped 1 cup pitted olives, kalamata or Sicilian green or a combination 1 tin flat fillets of anchovies, drained and chopped 1 cup basil leaves, torn 1 lemon, juiced 3 tablespoons red wine vinegar 1/4 cup extra-virgin olive oil, eyeball it Splash of liquid from bottled pepperoncini or hot... Read more...
Sweet 'n Sour Pork
|Rachael Ray
Try this Rach-inspired version of sweet 'n sour pork – it's stir fried instead of deep fried, and you'll love her sauce! Read more...
Tomato-Herb Strata
|Rachael Ray
Great for brunch!  Serve with Citrus Green Bean Salad. Read more...