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Rachael Ray Recipes

Sliced Steak with Roasted Poblano Gravy, Mashed Sweet Potatoes With Chipotle and Green Onion Green Beans
|rachael-ray
Ingredients 3 large or 4-5 small poblano peppers 2 pounds sweet potatoes, peeled and cut into chunks 6 tablespoons butter, divided 1/4 cup chicken stock (eyeball it) 2 tablespoons brown sugar 1 chipotle pepper from a can of chipotles packed in adobo, seeded and finely chopped, plus 1 teaspoon adobo sauce Salt and freshly ground black pepper 4 New York strip steaks (about 1 1/2-inches thick and 6-8 ounces each) 1 pound green beans, ends trimmed and cut in thirds 4 scallions, white and green parts, thinly sliced 2 tablespoons... Read more...
Farmer's Bagel Baskets
|rachael-ray
It’s not every day that you get to say a half is better than a whole, but that’s the case when eating in moderation. Read more...
Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto
|rachael-ray
Serve with Grilled Baby Vegetables. 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...
Scallops Bonne Femme and Spinach with Crispy Prosciutto
|rachael-ray
Ingredients 5 tablespoons extra virgin olive oil (EVOO), divided 1 large shallot, finely chopped 12 button mushrooms, thinly sliced 8 tablespoons butter, divided 1 tablespoon all-purpose flour 1/2 cup dry white wine 1/2 cup chicken stock 1 cup cream Freshly grated nutmeg, to taste Salt and freshly ground black pepper 1-2 dashes hot sauce 8 slices prosciutto 1 clove garlic, grated 2 fresh thyme sprigs, leaves chopped 3-4 fresh basil leaves, chopped 1 baguette, split and halved 20 large sea scallops, trimmed of any connective tissue and patted dry 1... Read more...
London Broil with Steak Sauce Gravy, Smashed Cauliflower with Cheese and Ham and Red Chard
|rachael-ray
You won't miss your potatoes with these cauliflower smashers, and the flavorful steak sauce gravy on the London broil will have you coming back for more! You can make this recipe as a complete meal, or mix and match the sides with other low-carb meals. Read more...
Chicken Sausage, Pepper and Onion Pasta Fake-Bake
|rachael-ray
This delicious recipe tastes like it was baking all day. It'll be a hit with the entire family, and makes great leftovers. Read more...
Chicken Breasts with Chestnut Stove Top Stuffing and Balsamic Cream Gravy
|rachael-ray
Chestnuts can be enjoyed year round with this easy recipe. Read more...
Boneless Rib-Eye Steaks with Killa' Chimichurri and Mountains of Mushrooms with Smoky Chipotle and Wilted Spinach
|rachael-ray
Chimichurri originated in Argentina and is fantastic with all kinds of grilled meats. This is super satisfying stress-free steak meal that tastes like it came from a gourmet restaurant! Read more...
Sliced Steaks with Sauerbraten, Onion Hash Browns and Spiced Red Cabbage
|rachael-ray
Ingredients 6 tablespoons extra virgin olive oil (EVOO), plus more for the steak, divided 2 tablespoons butter 4 cups frozen shredded hash browns 2 onions, 1 quartered and thinly sliced, 1 chopped Salt and freshly ground black pepper 1 small or 1/2 large head red cabbage, shredded 2 teaspoons caraway seeds 2 teaspoons paprika 1 fresh bay leaf 1 (2 to 2 1/2-pound) piece London broil (bottom round) steak 2 tablespoons brown sugar 2 tablespoons red wine vinegar 1 cup beef stock 1/4 cup cream 1 cup apple cider or... Read more...
Leek-and-Gnocchi Bake with Three Cheeses and Crispy Prosciutto
|rachael-ray
This rich and decadent meal can be made in 30 minutes or less.  Fool your guests into thinking you spent hours in the kitchen! Read more...
Bolognese Bread Pizza
|rachael-ray
Serve with Ricotta and Cherry Focaccia Bread. Read more...