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Rachael Ray Recipes

Chorizo Mushroom Queso Dip
|Rachael Ray
Serve with Sausage and Fish One-Pot, Ancho Chicken Tortilla Soup and Limoncello and Lemon Cream Fruit Tart. Read more...
Croissant Egg Boats
|Rachael Ray
These egg boats couldn't be easier, especially since you start with bakery fresh croissants! Read more...
Buffalo Stuffed Skins
|Rachael Ray
This recipe combines combines the flavors of two faves: buffalo chicken wings and potato skins! Read more...
Bacon and Herb Cheese Tartlets
|Rachael Ray
You can make these delicious appetizers in a flash! Read more...
Smoke and Fireworks Bacon-Wrapped Chipotle Burgers
|Rachael Ray
A spicy sweet barbecue sauce and flavorful bacon spark up the taste of this cheeseburger. Read more...
Broccoli, Cheddar and Ham Bake
|Rachael Ray
This easy brunch recipe is a real crowd-pleaser. Read more...
Chili Bacon Burgers
|Rachael Ray
All of the flavors of spicy chili and bacon go into this burger. Read more...
Mini Twice-Baked Potatoes
|Rachael Ray
These little taters are stuffed with bacon, cheese and sour cream. What's not to love?! Plus, they go great with Stuffed Pork Tenderloin. Read more...
Spanish-Style Turkey Quesadillas
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling 2 links chorizo, cut in half lengthwise and sliced on a bias 2 tablespoons sage, finely chopped 2 tablespoons thyme, chopped Salt and freshly ground black pepper 4 cups leftover turkey, shredded 1/3 bottle dry white wine 1/4 pound thinly sliced Manchego cheese 1 package flour tortillas (8-inch size) Preparation Pre-heat the oven to 275ºF.Heat a large nonstick skillet with EVOO over medium-high heat. Add the chorizo, sage, thyme, salt and freshly ground black pepper. Cook until the... Read more...
Caramelized Onion-Dressed Salad with Toasted Hazelnuts
|Rachael Ray
Serve this with Rach's Cognac-Sauced Pepper Steaks for a romantic meal or double or triple the recipe for a dinner party. Read more...
Pretzel-Crusted Chicken Fingers and Zucchini Sticks with Cheddar-Spicy Mustard Dipping Sauce
|Rachael Ray
Rachael says, "The original recipe for Pretzel-Crusted Chicken, published in 365: No Repeats, remains one of the most popular in the literally thousands of meals I’ve written in the last decade. Here, it becomes a kid favorite, too, because I slice up the chicken breasts into the kid crowd pleaser: chicken fingers! I added zucchini sticks to the meal as well, swapped pretzels for whole wheat pretzels and cut back on the milk in the sauce by half and added chicken stock in its place." Read more...
Ladybug Pizzas
|Rachael Ray
Look – little ladybugs! These are as fun to eat as they are to make, and they're cute, too! Read more...