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Rachael Ray Recipes

Veal Milanese
|Rachael Ray
Serve with Instant Pesto Torta with Bread and Vegetables and Sweet Mascarpone and Berries with Marsala. Read more...
Farmer's Bagel Baskets
|Rachael Ray
It’s not every day that you get to say a half is better than a whole, but that’s the case when eating in moderation. Read more...
Date Night Fondue
|Rachael Ray
Fondue is one of those trendy dishes that we should all go back to now and again! Read more...
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...
Meat and Potatoes Hash
|Rachael Ray
Ingredients 2 baking potatoes (1 1/2 pounds), peeled and shredded Salt 3 tablespoons butter, cut into small pieces, plus more for toast 1/2 cup shredded carrots 3/4 pound chopped corned beef 1/2 cup cream or half-and-half Freshly ground pepper 4 extra-large eggs, cooked any way you like 4 slices lightly buttered white toast Preparation Place the potatoes in a colander, lightly salt them and let drain for a few minutes.In a large nonstick skillet, melt the butter over medium heat. Mix in the potatoes, carrots and corned beef and increase... Read more...
Deviled Egg Salad
|Rachael Ray
Who says deviled eggs are only for parties? This deviled egg salad is the perfect mix of creamy, tangy, and a little kick—perfect for a quick lunch or a fun twist on your classic egg salad. It’s easy, budget-friendly, and you can jazz it up with toppings like crispy bacon or fried prosciutto. Simple prep, bold flavor, and a crowd-pleaser every time! Read more...
Brisket Pan Gravy and Biscuits
|Rachael Ray
This is made from the yummy goodness on the bottom of the pan used to make Brisket. Read more...
Thanksgiving Nibbles That Won't Fill You Up: BLT Deviled Eggs
|Rachael Ray
Easy egg appetizers with touches of bacon, lettuce and tomatoes are a holiday must-serve. They're perfect for fall tailgaiting, too! Read more...
Tortilla Scrambles
|Rachael Ray
Chips 'n salsa for breakfast? It can be good, and good for you – check it out! Read more...
Croque Madame
|Rachael Ray
This recipe will take you to Paris in one bite! The Dijon and nutmeg in the sauce give it fabulous flavor. You can serve with Green Salad with Strawberry Balsamic Vinaigrette. Read more...
Elsa's Poulet Sauce
|Rachael Ray
Get the rest of Rachael's Essential Thanksgiving Recipes here. Read more...
Campfire Hash
|Rachael Ray
Ingredients 2 tablespoons vegetable or canola oil 1 pound fully cooked, smoked kielbasa, thinly sliced 1 large onion, chopped 2 garlic cloves, finely chopped or grated 1 jalapeño pepper, seeded and finely chopped 3 large Idaho potatoes, peeled and cubed Salt and ground black pepper 1 box frozen corn (10 ounces), defrosted 4 eggs Preparation Place a large, cast iron skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the kielbasa to the pan and cook until golden brown, 6-7 minutes. Remove the... Read more...