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Rachael Ray Recipes

Rachael's Sesame Noodles
Sesame Noodles
|Rachael Ray
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
Rachael's Pork Fried Rice
Pork Fried Rice
|Rachael Ray
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
Greek Baked Fish or Chicken
Greek Baked Fish or Chicken
|Rachael Ray
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
Greek Frittata Pizza
Greek Frittata Pizza
|Rachael Ray
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
Beef Tinga
|Rachael Ray
Honey adds a bit of sweetness to a slowly cooked spicy meat mixture of beef and Mexican chorizo. Read more...
Mexican Beef Stew
|Rachael Ray
This dish is a basic chili con carne, but made with stew meat rather than ground chuck. It is pretty enough to entertain with, and made with top round instead of bottom, so it’s lean enough to feel good about eating. Suggested sides: Charred tortillas (or rice) and warmed cooked black beans. Read more...
Schnitzel Cordon Bleu
|Rachael Ray
Fresh from the pan to the table is the best way to serve crisp, well-seasoned veal or pork cutlets topped with ham and cheese. Serve with spinach. Read more...
Sicilian Stick to Your Ribs Meal: Meatloaf Brasciole (Roll Ups), Pasta, Broccolini and Ricotta
|Rachael Ray
Ingredients 1 1/2 pounds ground beef, pork and veal mix from the butcher's counter (meatloaf mix) Salt and pepper 1/2 cup Italian breadcrumbs 1 egg 2 cloves garlic, minced 1/4 small white onion, grated 2 tablespoons golden or dark raisins, chopped 3 tablespoons pine nuts, chopped 3 tablespoons grated cheese, Parmigiano or Romano 2 tablespoons chopped flat leaf parsley 1 cup arugula leaves or baby spinach 6 slices prosciutto di Parma 6 slices deli sliced provolone Extra-virgin olive oil (EVOO), for drizzling 1/2 pound cavatappi (corkscrew shaped hollow pasta) or... Read more...
Mexican Chicken Pot Pies
|Rachael Ray
Puréed chipotle in adobo adds smoke and spice to a pot pie with poached chicken and veggies topped with puffed pastry. Read more...
Chinese Orange Barbecue Cashew Chicken
|Rachael Ray
Ingredients 2 tablespoons canola or vegetable oil 1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into bite-size pieces Salt and ground black pepper 1 red bell pepper, seeded and thinly sliced 1 onion, chopped 2-3 cloves garlic, finely chopped or grated 1 1-inch piece ginger, peeled and grated 1 tablespoon hot sauce 2 tablespoons tamari 1/4 cup hoisin sauce 1/4 cup orange marmalade 1/2 cup chicken stock 1/2 cup regular or honey-roasted cashews 3 scallions, thinly sliced on a bias Preparation Place a large skillet over medium-high heat... Read more...
Orange Balsamic Glazed Chicken
Orange Balsamic Glazed Chicken Recipe
|Rachael Ray
This easy chicken recipe combines the sweetness of orange marmalade with the tang of balsamic vinegar, creating a rich and flavorful glaze. Whether you're making chicken thighs or chicken breasts,... Read more...
Mexican Chorizo and Turkey Chili
|Rachael Ray
Spicy chorizo and turkey offer contrasting flavors in this chili. Top with crunchy chips. Read more...