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Rachael Ray Recipes

St. Patrick's Day Reuben Hash
|Rachael Ray
Ingredients 1 pound baby white potatoes such as Yukon gold, quartered 1 tablespoon butter, plus additional for the toast 1 tablespoon extra virgin olive oil (EVOO) 1 pound corned beef left over from dinner or thinly sliced from the deli counter, cut or torn into bite-size pieces 1 medium onion, chopped 1 pack (about a pound) sauerkraut, drained, rinsed and squeezed dry 1/4 cup spicy brown mustard (eyeball it) 1 cup Guinness beer (eyeball it) Salt and freshly ground black pepper 2 cups shredded Swiss cheese 4 eggs 4 slices... Read more...
Lemon-Parm Sole with Arugula Salad
|Rachael Ray
A citrus spark of lemon and Parmigiano-Reggiano added to eggs makes a wonderful dip for sole francaise. A sparkling red and green salad of arugula and tomatoes with shaved Parmigiano-Reggiano complements the fish. Read more...
Turkey Croquettes with Mushroom-Rosemary Gravy
|Rachael Ray
Spanish croquetas are little hand-held bundles that are crispy on the outside, and hot and oozing on the inside with a filling that usually includes mashed potato and ham, chicken or fish. Croquettes are the French or Southern version. –RRServe with Sausage, Kale and Cranberry Pasta. Read more...
Creamed Spinach Stuffed Tomatoes
|Rachael Ray
Serve with Sliced Steak with Herbs, Bacon-Horseradish Potatoes and Chocolate River over Drunken Berries. Read more...
Wild Cacciatore
|Rachael Ray
Ingredients 2 cups chicken stock (eyeball it) 1 ounce dried wild mushrooms (half of a 2-ounce package) 2 tablespoons extra virgin olive oil (EVOO) 2 packages boneless, skinless chicken thighs (about 2 pounds) Salt and freshly ground black pepper 1 cup flour (eyeball it) 1 large onion, chopped 4 cloves garlic, chopped 4 large portobello mushroom caps, cut in half and thinly sliced 1 fresh bay leaf 2 sprigs of rosemary, leaves removed from stem and chopped 1 teaspoon crushed red pepper flakes 1 cup dry red wine (eyeball it)... Read more...
Tortilla Scrambles
|Rachael Ray
Chips 'n salsa for breakfast? It can be good, and good for you – check it out! Read more...
Chili Tamale Bowls
|Rachael Ray
Fill tamale (polenta) "bowls" with this sensationally seasoned chili. Read more...
Fresh Fruits and Dessert Cheeses
|Rachael Ray
For a complete meal, serve with Trout Amandine, Steamed Asparagus and New Potatoes and Forest Spread and Pâté Platter with Sliced Baguette. Read more...
No-Thyme Quick Chicken with Smash Broc-o-tatoes and Gouda Gravy
|Rachael Ray
This menu is based on the back-in-the-day idea of a good, square meal: meat, vegetable and starch. The flavors have all gotten an update, though! Read more...
Renaissance of Tuna Casserole
|Rachael Ray
Serve with Iceberg Salad with Shrimp, French Cut Green Beans with Almonds and Fried Onions and Grown Up Ice Cream Soda. Read more...
Gyro Burgers with Greek Salad
|Rachael Ray
Ingredients 2 pounds ground chicken or ground lamb 2 sprigs fresh oregano, stripped and finely chopped or 1 teaspoon dried oregano 1 tablespoon coriander (a palmful) 1/2 tablespoon ground cumin (half a palmful) 1 teaspoon cayenne pepper or 4 teaspoons hot sauce 2 tablespoons fresh thyme leaves (5-6 sprigs), chopped 2 lemons 3/4 cup flat leaf parsley leaves, 1/4 cup chopped Salt and pepper 6 tablespoons extra virgin olive oil (EVOO), divided 1 cup plain Greek yogurt 1 small clove garlic, grated with a Microplane or small side of box... Read more...
Romaine Salad with Blue Cheese Vinaigrette
|Rachael Ray
Warning!  These are seriously large servings. Read more...