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Rachael Ray Recipes

Gyro Burgers with Greek Salad
|Rachael Ray
Ingredients 2 pounds ground chicken or ground lamb 2 sprigs fresh oregano, stripped and finely chopped or 1 teaspoon dried oregano 1 tablespoon coriander (a palmful) 1/2 tablespoon ground cumin (half a palmful) 1 teaspoon cayenne pepper or 4 teaspoons hot sauce 2 tablespoons fresh thyme leaves (5-6 sprigs), chopped 2 lemons 3/4 cup flat leaf parsley leaves, 1/4 cup chopped Salt and pepper 6 tablespoons extra virgin olive oil (EVOO), divided 1 cup plain Greek yogurt 1 small clove garlic, grated with a Microplane or small side of box... Read more...
Piquillo Pepper Chicken with Spanish Rice
|Rachael Ray
Ingredients 3 cups chicken stock A pinch of saffron threads or 1 envelope saffron powder 1/2 teaspoon turmeric A small handful of golden raisins 3 tablespoons extra virgin olive oil (EVOO), divided 1 1/2 cups white rice 4 boneless, skinless chicken breasts Salt and pepper 1 jar Piquillo peppers (Spanish roasted peppers), drained well and sliced 1/2 cup dry sherry 2 tablespoons butter, cut into small pieces 1/2 cup flat leaf parsley, chopped, divided A handful of sliced almonds, lightly toasted Preparation Place chicken stock, saffron, turmeric, raisins and a... Read more...
Chicken Chickpea Curry
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 3/4 pound boneless, skinless chicken thighs, cut into chunks Salt and ground black pepper 1 medium onion, cut into small dice 3 stalks celery, cut into small dice 2 tablespoons curry powder 1 McIntosh, Gala or Golden Delicious apple, cut into small dice 1 can chickpeas (15.5 ounces), drained and rinsed 1 cup couscous 1 tablespoon cilantro, chopped Preparation Place a medium, high-sided pot over medium-high heat with a 2 turns of the pan of EVOO, about 2 tablespoons. Season chicken with... Read more...
Creamy Sage Polenta
|Rachael Ray
This savory polenta goes well with Braised Crock Pot Short Ribs with Beets. Read more...
Pimiento Rice
|Rachael Ray
Pimiento and garlic add Spanish flavor to this simple rice dish. Serve with Argentinean Surf-and-Turf Skewers with Chimichurri. Read more...
Jalapeño Rice
|Rachael Ray
Serve with Plum Good Pork Chops.    Read more...
Piquillo Pepper Orzo
|Rachael Ray
Serve with Spanish-Style Chicken with Crispy Chorizo and Chimichurri and Olive Buttered Green Beans. Read more...
Turkey Tetrazzini
|Rachael Ray
  This Turkey Tetrazzini is the perfect dish for cozy dinners and holiday leftovers. A rich, creamy sauce with turkey cutlets and tender pasta, topped with crispy breadcrumbs and a little tang from cornichons—what's not to love? It's easy, flavorful, and bound to be a crowd favorite. Whether you're using leftover turkey or making it fresh, this recipe brings cozy vibes to any meal. Cook's tip: If you don't have cornichons or baby gherkins, try substituting with pickled cucumbers or capers for a similar tangy finish. Also, feel free to... Read more...
Saffron Rice Pilaf
|Rachael Ray
Raisins, chili pepper and saffron give pilaf color and flavor. Serve with Melon and Prosciutto and Chicken in Romanesco Sauce. Read more...
Manchego Cheesy Rice
|Rachael Ray
Serve with Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans. Read more...
Curry Couscous
|Rachael Ray
This flavorful couscous can be served hot, warm or cold, making it a great dish for picnics or entertaining. Read more...
Roast Beef Salad
|Rachael Ray
Ingredients 1 pound deli-sliced roast beef, cut into thin strips 4 portobello mushroom caps, thinly sliced 4 celery stalks from the heart, thinly sliced on an angle 1/4 cup shaved Parmigiano Reggiano cheese 3 tablespoons extra virgin olive (EVOO) Juice of 1 lemon 1/4 cup parsley (about a handful), roughly chopped 1 teaspoon rosemary (about 1 sprig), leaves removed from stem, finely chopped Salt and ground black pepper Romaine lettuce, for serving Crackers or crusty bread, for serving Preparation In a medium size bowl, combine the roast beef, mushrooms, celery... Read more...