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Rachael Ray Recipes

Spiral-Cut Smoked Ham with Spicy Rum and Orange Glaze
|Rachael Ray
A great centerpiece for your Christmas or Easter table! Read more...
Rollover Enchil-lasagna
|Rachael Ray
Rollover Suppers are meals from which the leftovers can be turned into a second or even a third night’s meal with entirely different flavor.In this Rollover Supper series, three popular comfort foods – meatloaf, lasagna and enchiladas – come together to give you two tasty, well-rounded suppers: Turkey Stuffin' Meatloaf with Scallion Mashed Potatoes and Green Beans and, for the second night, this Enchil-lasagna. Now that’s a comforting thought! Read more...
Charred Chili Relleno with Green Rice
|Rachael Ray
I am lucky in a thousand ways but got even luckier when the best Mexican in NYC opened practically right outside my door! Mexicana Mama serves roasted rellenos – I thought they all had to be battered, fattening and fried, no? NO! Sadly, the restaurant closes once a week for an entire day and night. So, on Mondays, I make this dish at home. This dish is so health-concious, you might want to double the recipe because you can have guilt-free seconds! Read more...
Mexican Chili Lasagna
|Rachael Ray
This dish is a great way to use leftover chili. It combines two recipe favorites – lasagne and chili! Read more...
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks
|Rachael Ray
Ingredients 2-2 1/4 pounds flank steak 1 1/2 tablespoons grill seasoning, a palmful and a half 1 tablespoons dark Mexican chili powder, a palmful 1 lime, zested Cooking spray or oil to coat grill or grill pan 2 tablespoons butter 1 cup white rice 1 small onion, chopped 1/2 red bell pepper, chopped 1 jalapeño pepper, seeded and chopped 2 cloves garlic, chopped 2 cups chicken stock 2 tablespoons tomato paste 2 teaspoons hot sauce, eyeball it 1 pound small to medium shrimp, peeled and deveined 2 tablespoons finely chopped... Read more...
Fishy Mixed Grill: Swordfish Kabobs with Garlic and Lemon, Tuna Steaks with Orange-Rosemary Rub
|Rachael Ray
This dish is a whole new way of preparing fish! It's delicious served with Panzanella with The Works or couscous. Read more...
Tex-Mex Surf and Turf
|Rachael Ray
Ingredients 2 cups water 1 cup white rice Salt 2 small red onions, 1/2 finely diced, the rest roughly chopped, divided 1 ripe avocado, diced 1 garlic clove, grated 2 jalapeño peppers, 1 seeded and chopped, the other left whole, divided 5 plum tomatoes, 1 seeded and chopped, 4 seeded and halved, divided Juice of 3 limes, divided 1/4 cup (about a palmful) cilantro, chopped plus additional for garnish 8 cooked, jumbo shrimp, chopped 1 2-pound sirloin steak (about 1/2-inch think) 1 tablespoon cumin 1 tablespoon chili powder 1 tablespoon... Read more...
Grilled Chipotle-Rubbed Chicken Legs with Cracked Corn and Scallion Polenta
|Rachael Ray
Barbecue with a southwest twist when you serve this chicken with Guacamole Boats! The polenta completes this delicious meal. Read more...
Southwestern Stuffed Peppers
|Rachael Ray
You can stuff peppers with meat and cheese, but I also like to make this simple vegetarian version stuffed with flavored rice. –RR For a complete meal, serve with Wild Mushroom Quesadillas with Warm Black Bean Salsa and Fresh Strawberry Marg-alrightas. Read more...
Spanish Chicken and Rice
|Rachael Ray
This budget-friendly meal will be popular with the whole family! Young cooks can help by shredding the chicken and mixing the ingredients together. Read more...
Mexican Stuffed Tomatoes
|Rachael Ray
Colorful, healthy and fresh, these tomatoes are great as appetizers or as a side dish with light fish and chicken recipes. Read more...