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Rachael Ray Recipes

Muenster Burgers with Sriracha Special Sauce
Muenster Burgers with Sriracha Special Sauce
|Rachael Ray
Pro tip: Make extra special sauce. It's amazing on sandwiches, chicken tenders, onion rings, and more. Read more...
Mushroom Lovers' French Bread Pizzas
|Rachael Ray
For a memorable pizza party serve with White Pizza and Puttanesca Pizza. Read more...
Cordon Bleu-Style Chicken Tenders
|Rachael Ray
When you’re craving something crispy, cheesy, and loaded with flavor, these Cordon Bleu-Style Chicken Tenders have got you covered. This recipe takes the classic Cordon Bleu concept and gives it a quick and easy twist with tenders, making it the perfect dish when you want something indulgent yet approachable. Plus, the crispy golden crust is perfect for dipping in Dijon, Dijonaise, or honey mustard—your choice.  As with all things, you’re the boss—your choice is always the right choice! Read more...
The Freaky Greek
|Rachael Ray
Ingredients 2 jarred roasted red peppers 1/3 cucumber, peeled and chopped 1/2 cup crumbled feta cheese 1/2 cup plain Greek-style yogurt 1 clove garlic Juice of 1/2 lemon 2 pounds ground lamb 1 tablespoon finely chopped onion (about a palmful) 1 tablespoon chili powder (about a palmful) 1 teaspoon dried oregano (about 1/3 palmful) 1 teaspoon paprika (about 1/3 palmful) 1 teaspoon garlic powder (about 1/3 palmful) 2 pinches ground cinnamon Salt and pepper Extra virgin olive oil (EVOO), for drizzling 4 romaine lettuce leaves 4 crusty rolls, split Thinly... Read more...
Birds in a Nest with Blankets
|Rachael Ray
This is a breakfast dish that can be eaten for dinner or any time of the day! Read more...
Lemony Pepper Parmesan Dressed Salad
|Rachael Ray
This easy, refreshing salad goes really well with Tomato, Basil and Cheese Baked Pasta. Read more...
Italian Club Finger Sandwiches
|Rachael Ray
Serve with Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus. Read more...
Tortellini with Spinach Walnut Pesto
|Rachael Ray
For a complete meal, serve with Balsamic Roast Pork Tenderloins, Roast Ratatouille and a Soft Cheese Board. Browning walnuts in the toaster oven is convenient, but you have to be careful because the oil in the nuts gets very hot and it doesn’t take much for them to go from toasted to burnt. –RR Read more...
Pasta Salad with Ricotta Salata and Broccolini
|Rachael Ray
Ricotta salata sounds like the soft, creamy cheese that you bake into lasagna, but it’s actually a semi-hard cheese that’s salty and crumbly. –RRFor a complete meal, serve with Portobello Burgers with Roasted Red Pepper Paste and Smoked Mozzarella and Tomato, Onion and Cucumber Salad. Read more...
Marinated Bocconcini
|Rachael Ray
Serve with Asparagus Gremolata, Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce, Holiday Spiced Nuts, Tri Colore Salad with Fennel and Eggnog-Panettone Bread Pudding. Read more...
Salmon Burgers with Caesar Slaw
|Rachael Ray
When cooking with canned salmon, I like to keep the lid on and use it to squeeze out all the moisture, but be careful of the can’s sharp edges. –RR Serve with Bloody Mary Shrimp Cocktail and Mini Italian Mud Pies. Read more...
Panini-Stacked Sticks
|Rachael Ray
These Panini-Stacked Sticks make great finger food for picnics and parties. For a variety of picnic-ready dishes, serve with Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing and Fruit-Stacked Sticks. Read more...