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  • Rachael Ray

Rachael Ray

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Rachael Ray Recipes

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Showing 31 - 45 of 2449
For crudite such as carrots, parsnips, green beans, asparagus, broccoli and cauliflower, blanching vegetables (quickly cooking in low-boiling salted water and cold-shocking) will improve the texture, color and flavor of the vegetables. Blanching vegetables will take the raw edge off their bite and cold-shocking stops the cooking process–well, cold.

Crudite That's Not Passe with Greek Yogurt Ranch and Bloody Mary Dip

Recipe courtesy of Rachael Ray
1 Reviews

Poached Chicken

Recipe courtesy of Rachael Ray
1 Reviews
Rachael Ray makes her riff on takeout ramen with smoked chicken and a broth layered with ginger, miso and a blend of spices.

Curry Ramen with White Miso

Recipe courtesy of Rachael Ray
3 Reviews
Butterflying chicken breasts then using a mallet to flatten the meat increases the surface area, adds to presentation and allows for easier cooking and more even appearance. "Paillard" is a French cooking term and it refers to exactly that—pounding out with a mallet or butterfly-slicing a chicken breast to achieve a thinner piece of meat. Paillard also refers to using a mallet to thinly pound out beef, pork or even fish such as monkfish. For chicken breasts, I do both a butterfly and a little work with the mallet. I spilt the breast open and use a mallet to even out the thickness. To butterfly a chicken breast, use a sharp boning knife, utility knife or paring knife and place the breast vertically in front of you with the larger, full side facing the hand that holds the knife blade. Cut into and across the breast but not all the way through it, then open the breast like a book. Gently and evenly use a meat mallet to carefully pound the meat to 1/4-inch thickness.

Chicken Paillard with Gem Salad and Toasted Almonds

Recipe courtesy of Rachael Ray
1 Reviews
I make many meat-based sauces, or ragu. The original ragu alla Bolognese (meat sauce) dates to the late 19th century and is credited to a cook named Pellegrino Artusi, in 1891. Though it is named for Bologna, Italy, it was first cooked or created in the town of a lesser-known name, Imola, in the region of Emilia-Romagna. Serve this sauce with egg tagliatelle or pappardelle or layer it between egg pasta sheets with bechamel for lasagna alla Bolognese.

Classic Bolognese

Recipe courtesy of Rachael Ray
13 Reviews
unknown

Cooking a Steak

Recipe courtesy of Rachael Ray
1 Reviews
unknown

Chicken Paillard with Arugula, Asparagus and Fennel Salad with Shaved Parm

Recipe courtesy of Rachael Ray
Rachael whips up a home-style version of a takeout menu favorite: Pad Thai. This stir-fry dish comprised of rice noodles, peanuts, bean sprouts, and egg will taste just like you ordered it in a restaurant.

Shrimp Pad Thai

Recipe courtesy of Rachael Ray
2 Reviews
unknown

Skirt Steaks with Shishito Salsa Verde and Truffle Butter Fried Rice

Recipe courtesy of Rachael Ray
1 Reviews
To spatchcock a bird is to remove its spine and flatten the poultry before roasting it. The purpose of this technique is twofold: It lessens the roasting time and it provides for more even cooking of the white and dark meat.

Garlic and Herb Cheesy Chicken

Recipe courtesy of Rachael Ray
5 Reviews
This is one of Rachael Ray's favorite takeout dishes--Chicken with Green Beans in Black Bean Sauce. Rachael says making takeout-style food at home allows you to control the quality and amount of ingredients.

Chicken with Green Beans in Black Bean Sauce

Recipe courtesy of Rachael Ray
1 Reviews
My husband and I like to try different types of sesame noodles when we go out --especially spicy ones. They are traditionally made with ground sesame or peanut butter and lots of chile oil. Tahini is ground sesame, so I thought "Why not use an item I always have on hand in my pantry to make noodles with actual ground sesame sauce?" I hope you enjoy this fun take on takeout noodles as much as we loved cooking and eating it.

Cold Sesame Noodles with Smoked Chicken

Recipe courtesy of Rachael Ray
1 Reviews
This meal is perfect for the first cool nights of late summer.

Schnitzel with Apple, Celery, Onion Salad and Blue Cheese

Recipe courtesy of Rachael Ray
1 Reviews
Like Romesco sauce, but hold the nuts. For this steak, a little smoked paprika and ground coriander can be added to the rub for the meat before cooking. Grilled lemon and minced parsley pair nicely with sauce if serving over sliced steaks.

Spanish Steak Sauce

Recipe courtesy of Rachael Ray
1 Reviews
I keep noodles and rice separate from my soup unless I am serving the whole pot at a single meal, to avoid the noodle or rice from bloating and becoming overcooked and mushy in texture. Chicken-vegetable soup? Skip both and simply add diced tomatoes and chopped zucchini or drained cannellini/white beans and spinach to your vegetable preparation.

Simple Chicken Soup with Noodles or Rice

Recipe courtesy of Rachael Ray
3 Reviews
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