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Rachael Ray Recipes

T-Bone Steaks with Chopped Green Garni, Broiled Tomatoes with Cheese, Olives and Herbs
|Rachael Ray
Serve with Bacon, Spinach and Cream Potatoes and Peanut Butter and Jelly Cookie. Read more...
Black Pepper and Asiago Scones
|Rachael Ray
These savory scones are delicious with Salami Scrambles. For an extra-special breakfast or brunch, serve with Pink Sunrise Cocktails. Read more...
Mini Baked Wonton Cups
|Rachael Ray
You may want to double the recipe for these appetizers – they are sure to go quickly! You can get creative with the filling and make a variety of flavors, such as pork, chicken or vegetarian versions. Yum-o! Read more...
Rosmary
Rosemary and Ham Scones
|Rachael Ray
These easy-to-make scones have the perfect blend of sweet and savory flavors.  Read more...
Open Wide! Tur-Chicken Club Burgers
|Rachael Ray
Serve with Green Potato Salad. Read more...
Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes
|Rachael Ray
Serve with Meringue-a-Tangs. Read more...
Ham and Cheese Mini Frittatas
|Rachael Ray
You may want to double the batch – these mini frittatas will go quickly at your next cocktail party! Serve with two other outstanding appetizers: Baby Lamb Chops with Artichoke and Tarragon Dip and Crab Salad Bites on Endive. Note: Use 2 mini-muffin tins with 2-inch cups to make these easy party bites. These tins can be found with baking supplies in larger grocery stores or places where baking utensils are sold. Most hold 12 mini-muffins per tin, while some hold 24. This recipe will make 24 pieces. Read more...
Veggie Matzoh Fritters
|Rachael Ray
Great recipe for Passover! Read more...
Rach's Rouladen
|Rachael Ray
Elevate your dinner table with this hearty and flavorful rouladen dish. Tender beef wrapped around a savory filling of bacon, eggs, breadcrumbs, and watercress, all simmered in a rich wine and mustard-infused gravy. Serve with classic sides like chive-topped potatoes and buttered radishes for a comforting, satisfying meal. Read more...
Shallot and Guinness-Dressed Spinach Salad with Beef and Blue-Butter Croutons
|Rachael Ray
Ingredients 2 tablespoons butter 1/4 pound blue cheese, such as Stilton 3 cups pumpernickel bread, cut into cubes 2 cups beef stock or broth 1 tablespoon extra virgin olive oil (EVOO) 4 slices butcher-cut lean, smoky bacon, finely chopped 2 shallots, chopped 2 tablespoons sherry vinegar 1 cup Guinness stout 1 tablespoon Worcestershire sauce 2 tablespoons grainy mustard 2 pounds spinach, stemmed and coarsely chopped Salt and ground black pepper A few grates fresh nutmeg Leftover beef roast, such as prime rib or pot roast, thinly sliced Preparation Pre-heat oven... Read more...
Honey Nut Chicken
|Rachael Ray
Serve with Barbequed Succotash and Mini Mud Sandwiches (Like Mud Pie, but smaller...). Read more...
Turkey and Stuffin' Soup
|Rachael Ray
Serve with Vegetable Chunk Salad and Cranberry Sauce over Pound Cake a la Mode. Read more...