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Rachael Ray Recipes

Chicken Curry in a Hurry
|Rachael Ray
This isn’t your run-of-the-mill chicken curry—it’s a full-on flavor parade with spicy rice, rich curry sauce, and a buffet of toppings that let you play chef at your own dinner table. Toasted coconut? Check. Mango chutney? Double check. You bring the appetite; this recipe brings the bold! Read more...
Chicken Sausage, Pepper and Onion Subs
|Rachael Ray
This recipe is a different twist on the classic sausage, pepper and onions sub. Don't be afraid to try something new with the giardiniera relish. Read more...
Sausage Stuffed Mushrooms
|Rachael Ray
Stuffed mushroom caps are an elegant and impressive party snack that can be passed around while still warm. –RR Serve with Lemon Balsamic Rosemary Skewered Vegetables and Fried Mozzarella Bites. Read more...
Puttanesca Pizza
|Rachael Ray
This recipe is from Rachael's new book: 2, 4, 6, 8 - Great Meals for Couples or Crowds Read more...
Spaghetti Squash with Super-Thick Bolognese Sauce
|Rachael Ray
Ingredients 1 large spaghetti squash, cut in half lengthwise, seeds removed 6 tablespoons extra virgin olive oil (EVOO), divided Salt and ground black pepper 1/2 cup grated Pecorino Romano cheese, plus more for topping, if desired 1/4 pound thickly sliced pancetta, chopped 1-1 1/2 pounds ground sirloin 1 carrot, peeled and cut into small dice or shredded 1 medium onion, cut into small dice 3 cloves garlic, finely chopped or grated 1/4 cup tomato paste 1/2 cup red wine 1/2 cup beef stock 1/2 cup fresh basil (about a handful),... Read more...
Shepherd’s Pie Stuffed Potatoes – Shepherds in Jackets
|Rachael Ray
This twist on twice baked potatoes makes for a meal! Serve with green salad alongside. Read more...
Greek Goulash
|Rachael Ray
Ingredients 6 pita rounds Olive oil cooking spray 2 tablespoons extra virgin olive oil (EVOO) 1 1/2 pounds ground sirloin or lamb Black pepper 1 teaspoon dried oregano or 2 sprigs fresh oregano, finely chopped 2 pinches ground cinnamon 1 onion, chopped 4 cloves garlic, grated 1 small eggplant, peeled and chopped into 1/4-inch dice 1 box frozen spinach (10 ounces), defrosted and wrung dry in a towel 1 can tomato sauce (15 ounces) 1/2 cup pitted kalamata black olives, chopped 1 lemon, zested 1/2 cup flat leaf parsley, chopped... Read more...
Moroccan Chili and 10,000 Grains of Sand
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 2 pounds ground lamb Salt and pepper 2 tablespoons chili powder (a couple of palmfuls) 1/2 tablespoon cumin (half a palmful) 1/2 tablespoon sweet paprika (half a palmful) 1 tablespoon coriander (a palmful) 1/4 teaspoon cinnamon (eyeball it) in your palm 1 bay leaf 1 large onion, chopped 1 green bell pepper, seeded and chopped 2 cloves garlic, finely chopped The zest of 1 lemon 2 tablespoons Worcestershire sauce (eyeball it) 1 can tomato sauce (15 ounces) 4 pita breads 2 tablespoons... Read more...
Philly Cheesesteak Sloppy Joes
|Rachael Ray
Ingredients 1 tablespoon extra virgin olive oil (EVOO) 1 pound extra-lean ground sirloin or ground all-white-meat chicken 1 softball-size onion, chopped 1/4 cup steak sauce 1 cup beef stock Salt and freshly ground black pepper 4 whole grain dinner rolls 1 tablespoon butter 1 tablespoon flour 1 cup milk 1 cup provolone cheese, shredded For the salad: 1/2 pound salami, chopped 1/4 pound provolone cheese, chopped 1 small jar pepperoncini 1 head Bibb lettuce 1 bunch arugula 2 tablespoons extra virgin olive oil (EVOO) 1 tablespoon red wine vinegar Preparation... Read more...
Sautéed Yellow Squash
|Rachael Ray
This is an easy and colorful squash recipe that's even a hit with kids! You can also try adding zucchini for added flavor and color. Read more...
Chicken or Turkey Spanakopita Burgers and Fries with Yogurt Dip
|Rachael Ray
Burgers with a Greek twist! You can also use pita chips in place of the fries. Read more...
Chicken Caesar Burgers with Parmigiano Taters
|Rachael Ray
This is one of Rachael's most popular burger combos! Read more...