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    You are in: Home / Cookbooks / Cookin' with Rachael
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    74 recipes in

    Cookin' with Rachael

    Recipes from Rachael Ray.
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    This recipe is from Rachael Ray's Everyday magazine. I am posting so I don't lose it.

    Recipe #165499

    This is based on Rachael Ray's recipe for Wellingtons ("Well Deserved, Well Dressed Individual Beef Wellingtons"), but I've also made them with sea scallops in addition to beef and they were astoundingly delicious. :) This is a *very* romantic dinner item. *grin* My husband was a big fan of this dish!!

    Recipe #115155

    I adopted this recipe after Mean Chef (IHHDRO) left the site. I haven't tried it yet, but will do so as soon as I can. Mean Chef comments: "Recipe by the all too perky Rachael Ray. You can omit the pate and simply use more mushroom filling."

    Recipe #64470

    4 Reviews |  By flower7

    My mom made these for dinner the other night and we all loved them. Thick, with the perfect amount of sweetness.

    Recipe #218829

    I love the simplicity of the ingredients. I don't always want a heavy caesar dressing. Best of all was the reaction of my teenaged son, who exclaimed with a surprised expression, "This is good!" when he first tried it. Feel free to add more garlic or double recipe.

    Recipe #105760

    From Rachael Ray's Magazine. Enjoy.

    Recipe #240214

    This is a Food Network recipe courtesy of Rachael Ray. A wonderful picnic or potluck salad… no mayo!

    Recipe #218273

    Recipe #185000

    Recipe #239988

    From Food Network website. I have changed this to be a vegetarian dish. You can substitute vegetarian kielbasa with the real thing, of course. I have made this a couple of times, and the taste changes depending on the type of pierogis used. You can use beet leaves rather than kale, if you'd like. This is a great way to use up some of those winter greens! I often leave out the kielbasa all together as there is only two of us here and it is just too large of a dish with it included. Vegetarian kielbasa is available under the Tofurkey and Boca brands at your local health food store (at least in California!)You can also order it online.

    Recipe #143507

    This looks easy and good. She makes hers a little differently.

    Recipe #201979

    14 Reviews |  By AZRT

    Have all the ingredients for this, so its going to be dinner tonight

    Recipe #112566

    This recipe orginally came with Rachael's San Fran-Caesar Salad. Since I make my own croutons now, I think this is by far my favorite. I usually double or triple the recipe, adjusting the herbs and seasoning to taste. (I don't triple the black pepper but usually leave it at 1 teaspoon and use about 1 c. parmesan cheese.) I also use any kind of bread that I have available...even hotdog or hamburger buns.) Using herbs from my garden I will use fresh thyme, parsley, rosemary, red and sweet basil and chives, chopped fine (all together or whatever I have on hand.) I am typing her orginal recipe, so adjust to your own taste. My grandkids will eat these just as a snack...enjoy!

    Recipe #235765

    These nachos look like the real deal - no processed cheese or funky ingredients. **For chips Rachael Ray says: 2 bags of corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips - we like the Archer Farms Corn Chips (from Target).

    Recipe #248507

    This is my daughter's own recipe. She was 11 when she came up with this. It's a little thicker than soup, so I call it "Stewp". Feel free to substitute or leave out some ingredients.

    Recipe #189347

    This is from Rachael Ray's Everyday with Rachael Ray. I had some extra jam from my blackberry bushes left and wanted to use it up. I made mine on the grill while she did hers in the oven. I like to boil my baby backs for around 1/2 hours then place them on the grill and brush the sauce on them. This sauce is sweet with a kick (the chili powder).

    Recipe #168751

    Recipe #270460

    From the Food Network, Rachael says "a stoup is thicker than a soup and thinner than a stew". I must make all my soups as stoups, since it isn't any thicker than other soups I have made. That aside, this is a very tasty soup -- one that I will make often. I cut up all my veggies ahead of time and made the recipe as posted except I didn't use the black olive tapenade because my store doesn't carry it and I stirred the parsley into the stoup while it was simmering. I also let it simmer on the stove for 20-30 minutes because I wasn't ready to serve dinner yet and it was fine. It is excellent and definitely a keeper!

    Recipe #102857

    Recipe #231799

    Another scrumptious winner from Rachael Ray.

    Recipe #112698

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