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Rachael Ray Recipes

Sloppy Porchetta
|Rachael Ray
Ingredients 1 tablespoon extra virgin olive oil (EVOO) 1/4 pound slab of pancetta, cut into 1/4-inch cubes 1 1/2 pounds lean ground pork 2-3 rosemary sprigs, leaves finely chopped (about 2 tablespoons) 3-4 cloves garlic, grated or finely chopped Salt and pepper 1/2 cup chicken broth 2 tablespoons white balsamic vinegar or white wine vinegar 4 crusty ciabatta rolls or plain kaiser rolls, split Finely chopped giardiniera (pickled vegetable salad) and/or sliced cornichon, for topping Preparation In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high... Read more...
Leek-and-Gnocchi Bake with Three Cheeses and Crispy Prosciutto
|Rachael Ray
This rich and decadent meal can be made in 30 minutes or less.  Fool your guests into thinking you spent hours in the kitchen! Read more...
Ratat-stoup-ie
|Rachael Ray
Ingredients 1/4 cup extra virgin olive oil (EVOO) 4 cloves garlic, thinly sliced 1 pound small potatoes (any variety), quartered 1 eggplant, peeled and chopped (I leave on half the skin) 1 zucchini, halved lengthwise, then sliced crosswise into 1/2-inch-thick half-moons 1 large onion, thinly sliced 4 sprigs fresh thyme 2 sprigs fresh rosemary 4-5 leaves fresh sage, thinly sliced Salt and freshly ground pepper Two cans tomato sauce (15 ounce cans) 1 quart chicken broth Flat leaf parsley, chopped (a generous handful) Crusty bread, to pass around the table... Read more...
Spicy Lentil Stoup
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 2 canned anchovy fillets 1/4 pound pancetta, cut into cubes 1 large baking potato, peeled and chopped 2 carrots, peeled and grated 1 onion, chopped 3 to 4 cloves garlic, grated or finely chopped 2 to 3 sprigs fresh rosemary 1 bay leaf 2 teaspoons sweet smoked paprika or ground cumin 1 teaspoon crushed red pepper 1/2 teaspoon ground allspice 1 1/2 cups dried lentils Two chicken broth (32 ounce containers (2 quarts) One can fire-roasted diced tomatoes (14.5 ounces) 1 bunch... Read more...
Mini Muttballs and Ditalini
|Rachael Ray
Check out more pet-friendly recipes! Note: Always check with your vet about which foods are appropriate for you to share with your pet. Read more...
Teriyaki Chicken Lettuce Cups
|Rachael Ray
Ingredients 1 tablespoon extra virgin olive oil (EVOO) 4 chicken breasts, cut into bite-sized chunks 1/2 cup teriyaki sauce 2 tablespoons brown sugar 1 head iceberg lettuce, remove each leaf carefully to create cups 4 carrots, cut into matchsticks 4 zucchini, cut into matchsticks Preparation In a large skillet with 1 turn of the pan of EVOO, brown the chicken on all sides, about 5 minutes.Add the teriyaki sauce and brown sugar, and cook until the sauce is reduced and the chicken is cooked through, about another 2 minutes.Serve the... Read more...
Country French Chicken
|Rachael Ray
Herb and Butter Egg Noodles and Sugar Snap Peas are delicious with this meal! They're included with the recipe. Read more...
Big Boy Bolognese with Pappardelle
|Rachael Ray
Rach made this hearty go-to pasta sauce especially for Christian Slater! Read more...
Smoky-Spicy Sweet Potato Soup
|Rachael Ray
Ingredients 4 sweet potatoes (2½ pounds), peeled and sliced 1 inch thick Salt 1 tablespoon extra virgin olive oil (EVOO) 4 slices smoky bacon, chopped 1 large onion, chopped 1 large carrot, peeled and shredded 1 chipotle pepper in adobo sauce, chopped, plus 2 teaspoons adobo sauce 5 sprigs thyme 1 bay leaf One container chicken broth (32 ounces) 1 teaspoon grated peel and juice of 1 orange 1/8 teaspoon ground cinnamon Honey or maple syrup, for drizzling Pepper 1 cup sour cream, for passing around the table Preparation In... Read more...
Quick Chicken with Gouda Gravy and Smashed Brocco-tatoes
|Rachael Ray
Ingredients 4 baking potatoes, peeled and cut into 1-inch chunks Salt 1 head broccoli—cut into 1-inch florets, stalks peeled and cut into 1/2-inch cubes 4 skinless, boneless chicken breast halves (6 ounces each) 2 tablespoons fresh thyme or 1 teaspoon dried Pepper 2 tablespoons extra virgin olive oil (EVOO) 2 tablespoons butter 2 tablespoons flour 1/2 cup chicken broth 1 cup milk or half-and-half 1 cup shredded gouda cheese Preparation In a large saucepan, cover the potatoes with cold water. Bring to a boil, salt the water and simmer for... Read more...
Teriyaki Chicken with Warm Ginger-Carrot Slaw
|Rachael Ray
For a complete meal, serve with Pineapple Spears with Lime and Honey and Tropical Sundaes. Read more...
Sloppy Joe Manicotti Bake
|Rachael Ray
Sloppy Joes meet pasta in this easy baked casserole. Read more...