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Rachael Ray Recipes

Smoky Roast Chicken with Maple Gravy and Smashed Root Veggies
|Rachael Ray
Ingredients 2 Idaho potatoes, peeled and chopped 2 medium parsnips, peeled and chopped 1 celeriac (celery root), peeled and cut into pieces 3 cups milk A few grates of nutmeg 2 tablespoons butter Salt and freshly ground black pepper 4 small boneless, skinless chicken breasts 1 tablespoon extra virgin olive oil (EVOO) 6 sprigs fresh thyme, leaves removed from stems and chopped 4 slices speck or any smoky ham of your choice, thinly sliced For the maple gravy: 1 tablespoon butter 2 shallots, finely chopped 2 tablespoons flour 1/4 cup... Read more...
Bacon and Leek Warm Potato Salad
|Rachael Ray
For a meal that's sure to be a home run hit, serve with Chicken Franks and Red Slaw-Kraut Dogs. Read more...
The Yukon via Vermont: Yukon Gold Potato Pancakes and Chunky Applesauce
|Rachael Ray
For a meal filled with potatoes, serve with Stuffed Potatoes with Ham, Thyme and Gruyère. Read more...
Veggie Spinach Dip
|Rachael Ray
Instead of cream cheese, try tofu cream cheese in this delicious veggie dip! Vegan and vegetarian-friendly, you can also use it for topping a whole wheat bagel. Read more...
BLT 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 Raisin-Walnut Spread. Read more...
Croque Madame
|Rachael Ray
This recipe will take you to Paris in one bite! The Dijon and nutmeg in the sauce give it fabulous flavor. You can serve with Green Salad with Strawberry Balsamic Vinaigrette. Read more...
Wild Mushroom Ravioli with Eggplant and Goat Cheese
|Rachael Ray
Serve with Red Snapper in Crazy Water: Acqua Pazza. Read more...
Paprika Pork Cutlets with Swiss Chard Egg Noodles
|Rachael Ray
This menu is based on the back-in-the-day idea of a good, square meal: meat, vegetable and starch. The flavors have all gotten an update, though! Read more...
Sweet Potato Salad with Warm Bacon Vinaigrette
|Rachael Ray
Ingredients 4 medium sweet potatoes, peeled, cut in half lengthwise and sliced into half moons 2 tablespoons extra virgin olive oil (EVOO) 4 slices bacon 1 medium red onion, finely chopped 2 cloves garlic, finely chopped or grated Salt and ground black pepper 1 1/2 tablespoons Dijon mustard 2 tablespoons red wine vinegar 4 cups baby spinach, loosely packed Preparation Place a medium pot over medium-high heat with the sweet potatoes and enough cold water to cover them. Bring to a boil, reduce the heat to medium and simmer until... Read more...
Elsa's Poulet Sauce
|Rachael Ray
Get the rest of Rachael's Essential Thanksgiving Recipes here. Read more...
Campfire Hash
|Rachael Ray
Ingredients 2 tablespoons vegetable or canola oil 1 pound fully cooked, smoked kielbasa, thinly sliced 1 large onion, chopped 2 garlic cloves, finely chopped or grated 1 jalapeño pepper, seeded and finely chopped 3 large Idaho potatoes, peeled and cubed Salt and ground black pepper 1 box frozen corn (10 ounces), defrosted 4 eggs Preparation Place a large, cast iron skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the kielbasa to the pan and cook until golden brown, 6-7 minutes. Remove the... Read more...
Chicken and Cream of Mushroom over Egg Noodles
|Rachael Ray
This is a tried and true combination of chicken and cream of mushroom, Rachael-style. Read more...