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Rachael Ray Recipes

Cornbread-Stuffed Cherry Peppers
|Rachael Ray
A quick and easy vegetarian appetizer. Read more...
Reuben-Stuffed Potatoes
|Rachael Ray
A great use for leftover corned beef tomorrow. Read more...
Stuffed Jumbo Pork Chops with Saltimbocca with Seared Kale
|Rachael Ray
Ingredients 4 bone-in, pork or veal rib chops (about 1/2 pound each) Salt and freshly ground black pepper 8 slices Prosciutto Potta (also known as Fresco Rosmarino or Italian Rosemary Ham) 8 slices Fontina cheese 5 tablespoons extra virgin olive oil (EVOO), divided 2 tablespoons butter 4 sage leaves, chopped 3/4 cups Marsala wine 1 bunch kale or any dark green, cleaned and dried, stems removed 1/2 red onion, sliced Preparation Preheat oven to 400ºF.Cut a large pocket horizontally through the meat and to the bone of each chop. Open... Read more...
Artichoke and Spinach Rolled Stuffed Bread
|Rachael Ray
This stuffed bread make a great party starter or filling snack. Read more...
Scallops Newburg-Stuffed Potatoes
|Rachael Ray
Use leftover baked potatoes to make this scumptious dish. Read more...
Meatball Spiedini with Caprese
|Rachael Ray
Ingredients 1/4 cup milk 2 slices bread, torn 1 1/4 pounds mixed ground sirloin, pork and veal 1 clove garlic, grated 2 tablespoons finely chopped flat leaf parsley 2 pinches dried oregano 1/4 cup grated Parmigiano Reggiano cheese (about a handful) Salt and ground black pepper Extra Virgin Olive Oil (EVOO), as needed for drizzling 12 miniature mozzarella balls (bocconcini), halved 12 cherry tomatoes, halved 24 small basil leaves Preparation Pre-heat oven to 400ºF. In a small bowl, pour the milk over the bread and let sit for a couple... Read more...
Florentine Prosciutto Wrapped Chicken
|Rachael Ray
Serve with Spinach Fettuccini with Gorgonzola Cream Sauce and Puttanesca Tomato Salad with Fried Capers. Read more...
South Beach Burger with Mango Slaw
|Rachael Ray
Ingredients 1/4 cup honey Juice of 2-3 limes 1 tablespoon hot sauce (eyeball it – and toss in more if you like it spicy!), divided 5 tablespoons extra virgin olive oil (EVOO), divided Salt and freshly ground black pepper 1 ripe mango, cut into strips 1/2 small head purple cabbage, shredded 2 links (about 4 ounces) fully cooked chorizo, casings removed and roughly chopped 1 1/2 pounds ground sirloin 3-4 cloves garlic, finely chopped or grated 2 tablespoons Worcestershire sauce, divided 2 teaspoons smoked paprika 1/4 cup parsley (about a... Read more...
Thanksgiving Stromboli
|Rachael Ray
Ingredients 1 tube refrigerated pizza dough, such as Pillsbury brand 2 tablespoons all-purpose flour or cornmeal 1 cup leftover cranberry sauce 3 cups leftover turkey, shredded 2 cups leftover stuffing 2 cups aged white cheddar cheese, shredded 2 tablespoons extra virgin olive oil (EVOO) 2 tablespoons sesame seeds 2 cups leftover gravy undefined Preparation Pre-heat oven to 400°FBreak open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal, then roll it out onto work surface. Stretch the dough... Read more...
Monster Snack: Open Face Calzones with Spinach and Artichokes
|Rachael Ray
Serve with Spicy Meat and Cheese Stromboli and The Big Dipper: Simple Marinara Dipping Sauce. Read more...
Deviled Frittata and Heavenly Angel Hair Pasta
|Rachael Ray
Serve with Drunken Citrus Salad. Read more...
Veal and Sage Meatloaf with Gorgonzola Gravy and Smashed Potatoes with Prosciutto and Cheese
|Rachael Ray
Serve with Wine Steeped Greens. Read more...