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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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    These take just a couple of minutes to make and they taste so good! If you don't have sticks, just make them on a plate and eat with a fork or spoon.

    Recipe #215339

    This is from 30 minute meals. I use ground beef and Hebrew National hot dogs. These are sooo good!!

    Recipe #126093

    Just watched Rachel make this on Food Network. Looks delicious and I wanted to post it before I forgot about it (since it's happy hour)!

    Recipe #239720

    This is a quick and easy chicken receipe that can go as a main course with just about anything. I made a roux in a saucepan with butter and flour and garlic and added the pan drippings to it with the wine instead of leaving it in the oven it would take longer to thicken if let in oven.

    Recipe #132925

    This is a wonderfully easy soup/chowder recipe from 30 minute meals

    Recipe #264135

    Recipe #112697

    Says Rachael: "Although sage is the herb most used with turkey, I love the flavor and aroma of fresh bay (laurel) leaves. Fresh bay leaves are now widely available in supermarkets. Since the leaves are a bit woody, and no fun to eat, I baste my turkey with bay-infused butter and roast the breasts right on top of the leaves, which perfumes the meat."

    Recipe #195495

    This came from Everyday with Rachael Ray. She cooked this in the oven but I put it on the grill. I seared the chicken skin side down on direct heat until browned then flipped the chicken and cooked the breasts on indirect heat for around 30 minutes.

    Recipe #168743

    From Rachael Ray's 30 Minute Meals, this is a great hearty meal - thicker than a soup, thinner than a stew. The ingredients are very flexible. Try sweet sausage instead of hot, split peas instead of lentils, or broccoli cuts, chard or kale instead of spinach. (In fact, the original recipe calls for kale or chard, but I can't get the computer to recognize the measurements for either!) The two pot method can be used to create a long-simmered taste in very little time, or you can just make it all in one pot and simmer a little longer. It also freezes beautifully. Serve with a hearty bread for a complete meal.

    Recipe #153827

    2 Reviews |  By Marie

    I love the simplicity of this recipe. Warm coffee poured over vanilla ice cream. Looks great served in a clear glass mug. Yum!

    Recipe #134511

    For so few ingredients, this soup is divine! Very easy, simply yummy and a great side to nice sammie for a light meal.

    Recipe #197008

    This recipe has always been enticing to me, but as I have been sticking to a low-calorie diet, I have not had the opportunity to enjoy these!! I decided to replace a few ingredients with more "figure-friendly" ones, and I'd love to hear what you think! I love these (almost guilt-free) pancakes with a PASSION.

    Recipe #177606

    This recipe is from foodnetwork.com

    Recipe #147005

    Rachael Ray says that her mother loves limoncello and she made this lemon pasta for her mom. My children love pasta in any form and they thought this was wonderful. I have to agree. Perfect for hot summer nights.

    Recipe #168748

    Delicious and easy "gormet" meatloaf that's great for a dinner party

    Recipe #229167

    These burgers will satisfy two cravings at once: a craving for Italian food and a burger craving. Perfect. I found them in Rachael Ray's book "30-Minute Meals," and I haven’t tried them yet, so tell me how they are!

    Recipe #146439

    Easy to make and a WONDERFUL treat.

    Recipe #215355

    This tastes like a fizzy creamsicle!

    Recipe #215356

    I got this recipe from Rachel Ray's 30 minute meals cookbook and loved it! I use sweet Maui onions, add grilled mushrooms and use Sara Lee's hoagie rolls for freshness. You can also substitute provolone cheese for Cheez Whiz instead.

    Recipe #209458

    I watched an episode of 30 minute meals and saw this one. I've only tried the applesauce, not the potatoes yet. Don't remove the apple skin, just cut apples into chunks.

    Recipe #43031

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