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Rachael Ray Recipes

Sausage-and-Shrimp Hash with "Grits" and Eggs
|Rachael Ray
This tasty New Orleans-inspired dish is great for breakfast, lunch or dinner. Read more...
Rollover Jerk Chicken Quesadillas with Slaw Salad
|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. This meal is part three of a series that begins with Jerk Chicken with Roasted Vegetables and Pineapple and Sweet and Spicy Sesame Noodles with Shredded Chicken. Read more...
Herb Chimichurri Sauce
|Rachael Ray
Chimichurri originated in Argentina and is fantastic with all kinds of grilled meats. This sauce was created to accompany Rachael's Bife De Chorizo with Hearts of Palm Salad. Read more...
Brazilian Vatapa
|Rachael Ray
Ingredients 1/3 cup smooth peanut butter 1/4 loaf stale French bread, cut into chunks 1 can coconut milk (13.5 ounces) A 1-inch knob ginger, peeled and grated 2 to 3 cloves grated garlic A few dashes hot sauce 1/4 cup cilantro (about a handful), chopped Juice and zest of 2 limes 2 scallions, thinly sliced 1/2 cup chicken stock 1 tablespoon extra virgin olive oil (EVOO) Salt and freshly ground black pepper 1 1/2 pound jumbo-sized or large shrimp, cleaned, deveined and tails removed Preparation In a blender or food... Read more...
Polenta with Peas and Pancetta
|Rachael Ray
Try serving with Roman-esco (Italian Romesco) with Red Snapper and Lemon-Pepper Ricotta Spread. Read more...
Pico de Gallo Pilaf
|Rachael Ray
Serve with Margarita Fish Soft Tacos. Read more...
Coconut-Ginger Rice with Chickpeas and Chilies
|Rachael Ray
Think tropical islands when  you prepare this spicy rice zested with lime. Serve with Curry-Topped Black Cod with Cumin-Scented Warm Savory Slaw and Fennel and Celery Slaw. Read more...
Inside-out Pizza-dilla Margerita
|Rachael Ray
Ingredients 1 tablespoon extra virgin olive oil (EVOO), once around the pan, plus more for drizzling 2 garlic cloves, chopped 2 pinches red pepper flakes 1 can diced fire-roasted tomatoes (15 ounces), drained 1/4 teaspoon, a couple of pinches, dried oregano Salt and black pepper 8 flour tortillas (8 inch each) 1 pound ball smoked mozzarella cheese, thinly sliced 1 cup fresh basil, about 20 leaves, torn or shredded Preparation Heat a small skillet over medium heat. Add the tablesppon of EVOO to the skillet, once around the pan. Add... Read more...
Spiked Beans-n-Toast
|Rachael Ray
Serve with Sausage O'Patties and Cream Eggs with Irish Cheese and Chives. Read more...
Mexican Rice Bowl
|Rachael Ray
If you are interested in learning more about the flavors used in cooking all around the world, these rice bowls are a fun way to explore. Read more...
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
|Rachael Ray
By keeping a well stocked pantry, you can make this recipe by picking up as little as just three items at the store: chicken, chorizo and romaine hearts. Every other ingredient in this menu is a good example of ingredients you can always keep on hand, replenishing them every 3-4 weeks. Read more...
Sloppy Buffalo Joes
|Rachael Ray
Serve with Mashed Potato Skins. Read more...