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Rachael Ray Recipes

Turkey Taco Salad Bowl
|Rachael Ray
This meal is great to make with your kids. Read more...
Chili Cheese Dogs in Beach Blankets
|Rachael Ray
What’s cooler than a corn dog? A chili dog with cheese in a blanket! Check out this walk-around-and-eat-it summer fun dog with the works! Rachael says, "I’m sending a shout-out to my friend Rob Walls who gave me the big idea of Frankenstuffers – sauerkraut and mustard wrapped dogs. These Chili Cheese Dogs in Beach Blankets would not be possible with out your big, bright ideas, fella!" Read more...
No-Noodle Lasagnas
|Rachael Ray
Rachael suggests variations for lasagna for those allergic to wheat or those on low-carb diets. A loaf pan would work well for this baked dish. 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...
Twist-a-Ronis
|Rachael Ray
Rachael twists pepperoni pizza into a snackable treat with dipping sauce. Read more...
Twice-Baked Sweet Potatoes
|Rachael Ray
Don't save the sweet potatoes just for Thanksgiving – this recipe is delicious all season long and is a great new twist on regular twice-baked potatoes. Serve with a simple salad alongside. 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...
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...
Mexican Chili Lasagna
|Rachael Ray
This dish is a great way to use leftover chili. It combines two recipe favorites – lasagne and chili! Read more...
Fancy Almond Crusted French Toast
|Rachael Ray
A perfect breakfast for Mother's or Father's Day ir any breakfast in bed! Read more...
Wild Mushroom Turkey Cutlets with Wilted Spinach
|Rachael Ray
Ingredients 8 turkey cutlets 5 tablespoons extra virgin olive oil (EVOO), divided 1 pound mushrooms, quartered, divided Salt and freshly ground pepper 1 package dried mushrooms (porcini, cremini or any other kind you find) 2 1/2 cups breadcrumbs 1/2 cup Parmigiano Reggiano cheese, grated 1 1/2 cups plus 2 tablespoons all-purpose flour, divided 2 tablespoons poultry seasoning 4 eggs 1/4 cup milk 1 clove garlic, grated 2 tablespoons butter 1/4 cup aged balsamic vinegar 2 cups chicken stock 1 bag spinach A pinch of nutmeg Preparation Preheat oven to 200ºF.Place... Read more...
Turkey Cutlets Milanese-Style With Pumpkin Polenta
|Rachael Ray
Ingredients 1/4 cup extra virgin olive oil (EVOO), divided 3 cups chicken stock 2 tablespoons butter 1 1/2 cups all-purpose flour 4 eggs 1/4 cup milk 2 1/2 cups breadcrumbs A handful flat leaf parsley, chopped 3 tablespoons Parmigiano Reggiano cheese, grated 8 turkey cutlets, pounded thin (about 1/4 to 1/2 inch thick) 1 can pumpkin puree (14-ounces) 1 cup quick-cooking polenta 1 tablespoon honey A pinch nutmeg 1 tablespoon fresh thyme leaves Salt and freshly ground pepper 3 cups arugula, chopped 1 handful of basil leaves, cut into ribbons... Read more...