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Rachael Ray Recipes

Garlic and Herb Three Cheese Pizza
|Rachael Ray
A variety of cheeses take center stage on this pizza. Read more...
Frit-Pizza: Egg Pasta Frittata
|Rachael Ray
A cross between a fritatta and a pizza! Read more...
Quick Peaches and Golden Raisins Cobbler
|Rachael Ray
Serve with Cream of Mushroom Casserole. Read more...
Carbonara Deep Dish Pasta-Crusted Pan Pizza
|Rachael Ray
This recipe is a "BLD" meal – you can have it for breakfast, lunch or dinner! For lunch or dinner, serve with a simple fruit or green salad as a side.Serve with Roasted Tomato Dressed Romaine Salad. Read more...
Egg Pasta Frittata
|Rachael Ray
For a real feast, serve this delicious brunch recipe with ham steaks. This frittata can be served hot or cold. A frittata is a baked omelet, similar to a Spanish tortilla (not the Mexican corn kind or chips), a round egg and potato dish that’s cut into pie-like wedges and can be spiffed up with your choice of fillings. –RR Read more...
Smoked Salmon Pizza
|Rachael Ray
Ingredients 1 pizza dough, from your favorite pizza shop or store-bought Extra-virgin olive oil (EVOO), for drizzling plus 2 tablespoons Salt and pepper 2 cups ricotta cheese 4 sprigs of fresh dill, chopped Zest of 1 lemon Salt and freshly ground black pepper 1/2 pound sliced smoked salmon, cut into strips 2 large handfuls arugula Preparation Preheat oven to 425°F. Drizzle a little EVOO on to the pizza dough, then pull and stretch it until it's almost the same size as the baking sheet pan. Drizzle the baking sheet pan... Read more...
Cheese and Caramelized Onion Pizza
|Rachael Ray
This is an easy gourmet pizza that you can make at home. Read more...
Corned Beef Hash-Stuffed Potatoes with Eggs
|Rachael Ray
Use leftover baked potatoes. Read more...
Cornbread-Stuffed Cherry Peppers
|Rachael Ray
A quick and easy vegetarian appetizer. Read more...
Meaty Stuffed Cherry Peppers
|Rachael Ray
This easy appetizer packs a punch.  For a vegetarian version, try the Cheesy Stuffed Cherry Peppers. Read more...
Stuffed Jumbo Pork Chops with Saltimbocca with Seared Kale
|Rachael Ray
Ingredients 4 bone-in, pork or veal rib chops (about 1/2 pound each) Salt and freshly ground black pepper 8 slices Prosciutto Potta (also known as Fresco Rosmarino or Italian Rosemary Ham) 8 slices Fontina cheese 5 tablespoons extra virgin olive oil (EVOO), divided 2 tablespoons butter 4 sage leaves, chopped 3/4 cups Marsala wine 1 bunch kale or any dark green, cleaned and dried, stems removed 1/2 red onion, sliced Preparation Preheat oven to 400ºF.Cut a large pocket horizontally through the meat and to the bone of each chop. Open... Read more...
Scallops Newburg-Stuffed Potatoes
|Rachael Ray
Use leftover baked potatoes to make this scumptious dish. Read more...