Rachael Ray's Meals in Minutes

Viewers may not know that they've been eating Tonkatsu for years; Rachel reintroduces viewers to her version of the dish -- fried pork chops, served with an umami rich sauce.

It's make-your-own-take-out time; on the menu tonight is Thai chicken; made with both sweet and hot peppers, topped with basil and mint, it's sure to become a takeout favorite.

Rachel is cooking up pork loin chops with sweet onions and apples and serving it with twice-baked potatoes topped with sour cream and chives, all in minutes.

In honor of Rachel's rock star friends, she's making Hella Mexa Suiza Burgers, or hamburgers and fries cooked with Mexican spices and topped with Swiss and Mexican soft cheese.

Rachel is coming in strong with this flavorful pork chop pizzaiola recipe made with blistered tomatoes, onions and garlic cooked a la plancha style.

Pad Thai is a crowd favorite and less intimidating than one might think to make; this recipe literally takes minutes to make, so much so that Rachael makes the recipe twice with shrimp and chicken.

Rachael shows viewers how to make an impossibly delicious brunch menu of Parm Frittata with tomato sauce, served with a side of sausage and a simple salad that can be served all day.

This classic childhood combo from gets an adult makeover; Rachael shows viewers her version of a creamy tomato soup and a spicy grilled cheese.

Rachael demonstrates how to make her version of a Thai Whole fish and Fish Fillet Supper; they are served with a corn and cherry tomato salad with fresh basil and mint.

Rachael teaches how to make mushroom-lover pasta; it features varieties like chicken of the woods, hen of the woods, rainbow oysters and more; it is served alongside taleggio cheese sauce and ribbony egg pasta.

Rachael takes a traditional ballpark sausage sandwich to the next level; her recipe calls for seasoned bone-in pork chops.

Rachael shows how to whip up a French-country inspired tangy, creamy chicken dinner with vinegar and tarragon; it is served alongside a simple salad and baguette with soft butter.

On a "Make Your Own Takeout" night, Rachael teaches how to create her version of Khua Kling, a Thai stir fry dish; it is made with ground beef, lime leaf, red curry paste and more; it is served with short grain rice.

Rachael demonstrates how to make flavorful Manila clams that can serve two people, a group of four, or even a large gathering of twenty guests; she also cooks up a side dish of warm zucchini and corn salad with charred ciabatta bread.

Rachael teaches how to make an Israeli inspired tahini-based yogurt sauce with harissa that she's serving over charred chicken and family-style pita.

Surf and turf is a great combo, make that combo even better by combining it with taco night; Rachael shows how to make the ultimate date night combo of crab nachos and steak tacos.

Rachael Ray prepares a sauteed chicken dinner served with sauteed vegetables and flavored with heavy cream, dijon mustard and imported beer.

Rachael Ray expertly prepares a crispy flake cod fish taco and serves it with a side of refried beans.

Rachael cooks plant-based burgers; sautéed onions and a blue cheese sauce top the flavorful patties.

Rachael shows how to make a family favorite recipe of pork cutlets with a fruity and savory huckleberry sauce; she serves them with potato salad, broccolini, and fresh cherry tomatoes.