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Rachael Ray Recipes

Turkey Empanadas
|Rachael Ray
These delicious empanadas are a great way to use up leftover turkey and mashed potatoes. Read more...
Greek Nacho Bowls
|Rachael Ray
A Greek-inspired take on nachos! Serve with Buffalo Chicken Meatballs to have a variety of snacks to munch on while cheering on your favorite team. Read more...
Philly Cheesesteak-Stuffed Garlic Bread
|Rachael Ray
Garlic bread doesn't get better than this! Served as a side or a starter, this recipe is sure to be a hit! Read more...
Chorizo Mushroom Queso Dip
|Rachael Ray
Serve with Sausage and Fish One-Pot, Ancho Chicken Tortilla Soup and Limoncello and Lemon Cream Fruit Tart. Read more...
Bacon and Herb Cheese Tartlets
|Rachael Ray
You can make these delicious appetizers in a flash! Read more...
Mini Twice-Baked Potatoes
|Rachael Ray
These little taters are stuffed with bacon, cheese and sour cream. What's not to love?! Plus, they go great with Stuffed Pork Tenderloin. Read more...
Pretzel-Crusted Chicken Fingers and Zucchini Sticks with Cheddar-Spicy Mustard Dipping Sauce
|Rachael Ray
Rachael says, "The original recipe for Pretzel-Crusted Chicken, published in 365: No Repeats, remains one of the most popular in the literally thousands of meals I’ve written in the last decade. Here, it becomes a kid favorite, too, because I slice up the chicken breasts into the kid crowd pleaser: chicken fingers! I added zucchini sticks to the meal as well, swapped pretzels for whole wheat pretzels and cut back on the milk in the sauce by half and added chicken stock in its place." Read more...
Spinach-Artichoke Hummus and Cheesy Toast
|Rachael Ray
Ingredients 1 can chickpeas (15 ounces) 2 tablespoons tahini 1 clove garlic Juice of 1 lemon Salt and freshly ground black pepper 1/4 cup extra virgin olive oil (EVOO) 1 box chopped frozen spinach (10 ounces), defrosted 1 can artichokes (15 ounces), drained 1 cup grated Parmigiano Reggiano or Asiago cheese, divided 1 baguette, cut into 1/4-inch thick slices Preparation Pre-heat the broiler to high.In a food processor, combine the chickpeas, tahini, garlic, lemon juice, salt, freshly ground black pepper and EVOO and puree until smooth. Add the spinach, artichokes... Read more...
Charred Chili Relleno with Green Rice
|Rachael Ray
I am lucky in a thousand ways but got even luckier when the best Mexican in NYC opened practically right outside my door! Mexicana Mama serves roasted rellenos – I thought they all had to be battered, fattening and fried, no? NO! Sadly, the restaurant closes once a week for an entire day and night. So, on Mondays, I make this dish at home. This dish is so health-concious, you might want to double the recipe because you can have guilt-free seconds! Read more...
Baby Lamb Chops with Artichoke and Tarragon Dip
|Rachael Ray
For your next cocktail party, serve this tasty appetizer with two others: Crab Salad Bites on Endive and Ham and Cheese Mini Frittatas. Read more...
Mini Cheeseburger Pizzas - Italian Style
|Rachael Ray
You'll need a 3-inch round cookie cutter with sharp edges to make these pizzas. Read more...
Chicks in a Sleeping Bag and Crispy Salad with Mandarin Oranges
|Rachael Ray
Forget pigs in a blanket – check out these chickies! The apricot preserve sauce does double-duty in this recipe as a dip for the chicks and a tangy salad dressing. Read more...