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Rachael Ray Recipes

Spicy Chicken with Peppers and Basil
|Rachael Ray
For a complete meal, serve with Thai Salad with Peanut Dressing and Ice Cream with Toasted Coconut Topping! Read more...
Raisin-Walnut Spread
|Rachael Ray
Spread this toaster topper on your choice of the following whole wheat or whole grain toasted options: English muffins, toast or even bagels. Plain cream cheese? What a bore! Stir it up and bump up the fiber and vitamins in your toaster toppers. You can also try the Veggies for Breakfast: Asian Veggie Spread toaster topper, Veggies for Breakfast: Bunny Spread or BLT Spread. Read more...
Sliced Steak with Fondue Gravy and Smashed Pea Potatoes
|Rachael Ray
Ingredients 4 Idaho potatoes, peeled and chopped Salt and freshly ground pepper 2 tablespoons extra virgin olive oil (EVOO) 4 flat-iron steaks (6 ounces each), (each about 1-inch thick) 2 tablespoons butter 3 shallots, finely chopped 2 tablespoons all-purpose flour 2 tablespoons sherry or white wine 1 cup plus 2 tablespoons chicken stock, divided 1 cup plus 2 tablespoons milk or cream (whichever you prefer), divided 1 1/2 cups shredded Swiss cheese 1 box frozen peas (10 ounces) 2 tablespoons Dijon mustard 1/2 cup flat leaf parsley (about a handful),... Read more...
Garlic Mashed Potatoes with Spinach
|Rachael Ray
Serve with Gorgonzola-Filled Meatballs with Bay and Onion Creamy Tomato Gravy. Read more...
Potato Salad Fra Diavolo
|Rachael Ray
Serve with Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano. Read more...
St. Patrick's Day Reuben Hash
|Rachael Ray
Ingredients 1 pound baby white potatoes such as Yukon gold, quartered 1 tablespoon butter, plus additional for the toast 1 tablespoon extra virgin olive oil (EVOO) 1 pound corned beef left over from dinner or thinly sliced from the deli counter, cut or torn into bite-size pieces 1 medium onion, chopped 1 pack (about a pound) sauerkraut, drained, rinsed and squeezed dry 1/4 cup spicy brown mustard (eyeball it) 1 cup Guinness beer (eyeball it) Salt and freshly ground black pepper 2 cups shredded Swiss cheese 4 eggs 4 slices... Read more...
Potato, Spinach and Artichoke Soup
|Rachael Ray
Ingredients 5 large baking potatoes, peeled and quartered Salt One box frozen artichoke hearts (9 ounces), thawed Two boxes chopped frozen spinach (10 ounce each), thawed 2 tablespoons butter 2 tablespoons extra virgin olive oil (EVOO) 1 onion, finely chopped 4 cloves garlic, finely chopped 1 cup milk Pepper 4 sprigs thyme, leaves chopped One 32-ounce container (4 cups) chicken broth 1 cup grated Parmigiano Reggiano cheese, plus more to pass around the table Crusty bread, sliced and toasted Preparation Place the potatoes in a large pot of cold water... Read more...
Ground Turkey Shepherd's Pie
|Rachael Ray
Rachael says, “I love mashed potatoes because they taste great and because they are so much fun to smash up! In this recipe, you can smash away because we’re making Shepherd’s Pie, which is ground meat mixed up with veggies and topped with smashed potatoes. The potatoes are like a crust, so they call it a pie even though it’s not. If you’re not taller than the stove, itself, let a grown-up helper (GH) handle the stovetop work – make sure you’re in there for the smashing though; that’s the... Read more...
Meat and Potatoes Burger
|Rachael Ray
Craig Ferguson inspired Rachael to write this recipe! Read more...
No-Mayo Potato Salad
|Rachael Ray
Rachael is not a fan of mayo, so she avoids using it when she can. This no-mayonnaise potato salad is perfect for a summer picnic, since you don't have to worry so much about it spoiling. Read more...
Chicken Franks and Red Slaw-Kraut Dogs
|Rachael Ray
Sausage and red cabbage kraut are perfect together in this recipe – serve with Bacon and Leek Warm Potato Salad for a meal that will be a home run hit! Read more...
Brisket Pan Gravy and Biscuits
|Rachael Ray
This is made from the yummy goodness on the bottom of the pan used to make Brisket. Read more...