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Rachael Ray Recipes

Cheese and Caramelized Onion Pizza
|Rachael Ray
This is an easy gourmet pizza that you can make at home. Read more...
Corned Beef Hash-Stuffed Potatoes with Eggs
|Rachael Ray
Use leftover baked potatoes. Read more...
Roast Chicken and Roasted Veggies with Mushroom-Apple Stuffing
|Rachael Ray
This is the "fast" recipe for another of Rachael's trilogies including  the "faster" Mushroom-Apple Stuffing Stuffed Chicken Breasts with Parsnip Smash and Fennel-Apple Sauté and the "fastest", Mushroom-Apple Stuffing Stuffed Chicken Roll-Ups with Pan Sauce and Apple-Fennel Salad. Read more...
Tenderloin Steaks with Roasted Tomato Steak Sauce and Sage Brown Butter Balsamic Ravioli
|Rachael Ray
Ingredients 1 pint grape tomatoes 2 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling Salt and freshly ground black pepper 4 beef tenderloin steaks (each about 1 1/2 inch thick) 5 tablespoons butter, divided 2 shallots, finely chopped 3 cloves garlic, finely chopped or grated 2 tablespoons flour 1 tablespoon Worcestershire sauce 1 cup beef stock 1 package (about 24-30 small ravioli) fresh wild mushroom ravioli 2 tablespoons fresh sage, sliced 2 tablespoons aged balsamic vinegar 1/4 cup (about a palmful) chopped parsley A dash freshly grated nutmeg... 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...
Lamb Chops with Roasted Tomato Gravy and Green Olive Couscous
|Rachael Ray
This complete dinner cooks quickly and is a great meal for entertaining. Read more...
Scallops Newburg-Stuffed Potatoes
|Rachael Ray
Use leftover baked potatoes to make this scumptious dish. Read more...
Steak and Potatoes with Au Poivre Dressing
|Rachael Ray
Ingredients 1 pint of cherry tomatoes 4 medium-size shallots, peeled and quartered 1/4 cup plus 3 tablespoons extra virgin olive oil (EVOO), divided Salt and coarse black pepper 2 cloves garlic, crushed 3 sprigs of fresh thyme (dried will work if fresh is unavailable) 2 New York Strip steaks (about 10- to 12-ounces each) 1 1/2-2 pounds medium to large Yukon gold potatoes 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce 2 tablespoons sherry vinegar 2 large handfuls of watercress, cleaned and trimmed of thick stems Preparation Pre-heat oven to... 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...
Turkey Blue Plate Special
|Rachael Ray
This dish is turkey, stuffing and gravy all in one! Read more...
Supper-Sized Eggrolls
|Rachael Ray
Filled with lots of veggies and baked instead of fried, these Supper-Size Eggrolls are good and good for you! Swap out the pork for chopped shrimp, tofu or ground chicken to mix it up. Try serving with a green salad tossed with oranges, such as Mandarin Salad. Read more...
Mexican Deep-Dish Pan Pizza
|Rachael Ray
A south of the border twist on an old standard, this recipe is a real crowd pleaser! To make a thinner "crust," you can halve the crust ingredients. Read more...