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Rachael Ray Recipes

Polenta Egg Bake and Roasted Sausages with Vinegar and Grapes
|Rachael Ray
The eggs in this recipe are a new version of Birds in a Nest – the polenta being the nest here. The sausage dish dates back to Columbus. It’s an oldie but a goodie and better than ever when served with these eggs.Tidbit from Rachael: Muffin tins hold six portions, so two people get two eggs or everyone gets 1 1/2 – your call. I could eat four all by myself, easy! Read more...
Puttanesca Pizza
|Rachael Ray
This recipe is from Rachael's new book: 2, 4, 6, 8 - Great Meals for Couples or Crowds Read more...
Monkey Buns
Monkey Buns
|Rachael Ray
Whether you bake them up for breakfast, brunch, snack or dessert, these easy treats will have all the monkeys in your house asking for more! Read more...
Cran-Raisin Barbecue Sauce over Chicken
|Rachael Ray
Serve this Thanksgiving-inspired barbecue chicken with Cider Sweet Potatoes alongside. Read more...
Bourbon-Mustard Glazed Pork Chops
|Rachael Ray
This satisfying sweet and salty dish is a flavorful way to serve pork, especially when served with Sweet Potato and Bacon Hash. Read more...
Potato Kielbasa Bake
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO), divided 1 pound kielbasa (Polish sausage), cut on an angle into 1-inch pieces 1 pound frozen, diced hash brown potatoes, defrosted 1 large onion, diced 2 cloves garlic, chopped Salt and freshly ground black pepper 3 tablespoons flour 2 cups homemade chicken stock 1 cup milk 2 tablespoons yellow mustard 2 cups refrigerated sauerkraut 1 tablespoon butter 1/2 cup shredded Swiss cheese Preparation Pre-heat the oven to 400ºF. Heat a large skillet over medium-high heat with one turn of the pan of... Read more...
Cubano Hash Melts with Eggs
|Rachael Ray
This is a tropical BLD – Breakfast, Lunch or Dinner – meal! Read more...
Vegetable Ravioli Lasagna
|Rachael Ray
Here's a new take on the classic lasagna recipe! Read more...
Sausage and Cheese Calzones
|Rachael Ray
It's pizza's little cousin – calzone! Serve calzones with warm Five-Minute Spicy Marinara alongside. Read more...
Sweet Potato and Leek Frittata
|Rachael Ray
Ingredients 3 tablespoons extra virgin olive oil (EVOO) 2 large sweet potatoes, cut in half and thinly sliced 2 medium leeks, thinly sliced 4 cloves garlic, finely chopped or grated 12 extra large eggs 1/3 cup milk or half-and-half (eyeball it) A splash of hot sauce Salt and ground black pepper 1/2 cup shredded white sharp cheddar cheese 1/2 cup flat leaf parsley leaves (a couple of handfuls), chopped Preparation Pre-heat the oven to 400°F. Heat a 12-inch, nonstick, ovensafe skillet over medium-high heat. Add the EVOO, potatoes, leeks and... Read more...
Breakfast Hawaiian Pizza with Ham, Eggs, Cheese and Pineapple
|Rachael Ray
Try making this exotic, but easy, taste sensation with kids. Encourage them to try the yummy salty-sweet combo of ham and pineapple. –RR Read more...
Baked Stuffed Fish
|Rachael Ray
Serve with Rice Pilaf and Orange and Red Onion Salad for a delicious meal! Read more...