Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

Sweet Potato and Leek Frittata
|Rachael Ray
Ingredients 3 tablespoons extra virgin olive oil (EVOO) 2 large sweet potatoes, cut in half and thinly sliced 2 medium leeks, thinly sliced 4 cloves garlic, finely chopped or grated 12 extra large eggs 1/3 cup milk or half-and-half (eyeball it) A splash of hot sauce Salt and ground black pepper 1/2 cup shredded white sharp cheddar cheese 1/2 cup flat leaf parsley leaves (a couple of handfuls), chopped Preparation Pre-heat the oven to 400°F. Heat a 12-inch, nonstick, ovensafe skillet over medium-high heat. Add the EVOO, potatoes, leeks and... Read more...
Mean Green Tortilla Soup
|Rachael Ray
Ingredients 2 cups regular or low sodium chicken stock 2 cups water 3 ears of corn, kernels removed (reserve shaved corn cobs) 1 package corn tortillas, cut into strips 4 tablespoons extra virgin olive oil (EVOO), divided 1 package chicken thighs or breasts (3 pieces) 1 onion, chopped 2 cloves garlic, grated 2 teaspoon cumin 1 jalapeño pepper, seeded and chopped 10-12 tomatillos, husks removed 2 cups cilantro, chopped Zest and juice of 2 limes 2 cups Monterey Jack cheese, shredded 3 avocados, chopped (optional) Preparation Pre-heat the oven to... Read more...
Breakfast Hawaiian Pizza with Ham, Eggs, Cheese and Pineapple
|Rachael Ray
Try making this exotic, but easy, taste sensation with kids. Encourage them to try the yummy salty-sweet combo of ham and pineapple. –RR Read more...
Succotash Frittata
|Rachael Ray
This fantastic frittata is filled with flavor and nutrients. Read more...
Quesadilla Casserole
|Rachael Ray
This is a perfect dish to prepare in advance. Just pop it in the oven before serving! Read more...
Cheesy Hash Brown Chili
|Rachael Ray
Enjoy this affordable chili recipe, casserole-style! Delicious and super easy, it's a great weeknight meal. Read more...
Ravioli Lasagna
|Rachael Ray
Ingredients 3 family-size packages of frozen cheese ravioli 2 cups shredded provolone 1 cup grated Parmigiano Reggiano cheese 2 tablespoons extra-virgin olive oil (EVOO) 1 pound ground sirloin 1/4 pound ground pork 1/4 pound ground veal 1 medium onion, finely chopped 1 carrot, peeled and finely chopped 6 cloves garlic, minced 1 bay leaf 1 cup red wine Salt and freshly ground black pepper 2 teaspoons allspice 1 tablespoon Worcestershire sauce 1 cup beef or chicken stock 1 28-ounce can crushed tomatoes 1 15-ounce can tomato sauce 1/2 bunch of... Read more...
Buffalo Chicken Stromboli
|Rachael Ray
This is a great recipe for leftover chicken. Read more...
Maple and Sausage-Stuffed French Toast Cups
|Rachael Ray
These are fun to make and even more fun to eat! Read more...
Red and Green Lasagna
|Rachael Ray
Ingredients 12 sundried tomatoes, chopped 2/3 cup plus 2 tablespoons extra virgin olive oil (EVOO), divided 1 medium onion, finely chopped 6 cloves garlic, finely chopped or grated, divided A pinch of dried oregano Salt and freshly ground black pepper 1 can San Marzano whole plum tomatoes (28 ounces) 1/4 cup fresh basil (about a handful), torn 8 roasted red peppers (in a jar or from an olive bar), pureed in a food processor 2 pounds spinach, trimmed of thick stems 2 cups pine nuts, toasted 1 container part-skim or... Read more...
Winter White Lasagna
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 2 1/2 pounds sweet Italian chicken sausage, removed from casing 1 pound button mushrooms, sliced Salt and freshly ground black pepper 4 tablespoons butter 4 tablespoons flour 2 cups milk 2 cups chicken stock A generous dash fresh nutmeg 1 box oven-ready lasagna noodles 4 cups shredded Italian four-cheese blend Preparation Pre-heat the oven to 375ºF.Place a large skillet over medium high heat with 2 tablespoons EVOO, about two turns of the pan. Add the sausage to the pan and cook, breaking... Read more...
Greek Nacho Bowls
|Rachael Ray
A Greek-inspired take on nachos! Serve with Buffalo Chicken Meatballs to have a variety of snacks to munch on while cheering on your favorite team. Read more...