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Rachael Ray Recipes

Mashed Sweet Potatoes, Pork Chop with Cider Gravy, Sautéed Apples and Onions
|Rachael Ray
Serve with Corn Muffins with Bacon Bits and Cheddar Cheese. Read more...
Isaboo's Bacon-Cheese-Barley Burgers
|Rachael Ray
Check out more pet-friendly recipes! Note: Always check with your vet about which foods are appropriate for you to share with your pet. Read more...
Butternut Squash with Thyme and Parmesan
|Rachael Ray
Serve with Turkey Cutlets with Corn, Sage and Proscuitto Stuffing, Peppers and Parmesan Cheese, and  Green Beans and Stewed Tomatoes. Read more...
Vegetable Stew with Potato and Cheese Pancakes
|Rachael Ray
When frying any kind of pancakes, you have to patiently wait for the edges to brown; otherwise they might fall apart when you try to flip them. –RR Read more...
Chipotle Cashew Chicken with Brown Rice
|Rachael Ray
"I was in a Park City, Utah grocery store and picked up a sack of nuts: chipotle-coated raw cashews. They were gone before I made it to the checkout line. I paid for the empty bag and immediately wrote this recipe based on the ingredients of those nuts. This may look like Chinese take-out but the maple and chipotle flavor makes for a surprise! Leave the nuts raw – they taste buttery and extra sweet. Toasting will develop a deeper flavor, but the sweet butter nuts have a unique texture... Read more...
Tex-Mex Buttermilk Chicken Tenders and Corn on the Cob
|Rachael Ray
Ingredients 4 cups vegetable oil, for frying 2 tablespoons chili powder 1 tablespoon sweet smoked paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon poultry seasoning Juice of 2 limes and 2 teaspoons grated peel, plus wedges for serving 2 cups buttermilk 2 1/2 cups flour 2 pounds chicken tenders Salt and pepper 4 ears corn Hot pepper sauce, for passing at the table Preparation In a large, heavy skillet, heat the oil over medium-high heat. In a bowl, combine the chili powder, paprika, garlic powder, onion powder,... Read more...
End of Summer Chili Pot
|Rachael Ray
This pot of chili uses up all the veggies from your garden before the frost takes over. Read more...
Potato Soup with The Works
|Rachael Ray
Ingredients 8 slices bacon, chopped 4 leeks, green parts removed and discarded, white parts chopped 4-5 cloves garlic, chopped 8 sprigs fresh thyme, leaves removed from stems 1 tablespoon paprika, plus additional for garnish Salt and freshly ground black pepper 4 pounds Russet potatoes, peeled and chopped 1 1/2 quarts chicken stock A dash of hot sauce (optional) 1 cup shredded New York-style cheddar cheese 1 cup shredded Parmigiano Reggiano cheese Scallions, for garnish Sour cream, for garnish (optional) Preparation In a large, heavy-bottomed pot over medium-high heat, cook the... Read more...
Quick Pork Stoup with Polenta
|Rachael Ray
Ingredients 3 tablespoons extra virgin olive oil (EVOO) 1/4 pound slab pancetta, chopped 1/2 cup flour 1 teaspoon ground allspice 1 1/2 to 2 pounds pork tenderloin, trimmed and cut into bite-size pieces Salt and pepper 1 large red onion, coarsely chopped 3-4 carrots, sliced 1/2 inch thick on an angle 3-4 ribs celery from the heart, sliced 1 inch thick on an angle 1 bay leaf 1 sprig rosemary 1 cup dry red wine 3 tablespoons tomato paste One 32-ounce container (32-ounce), (4 cups) chicken broth 2 cups milk... Read more...
Hot Chocolate-Toffee
|Rachael Ray
Serve with Oatmeal Cookie Pancakes and Sausage Scrambles and Cheese. Read more...
White Wine Chicken and Olive Stew
|Rachael Ray
This recipe incorporates Gremolata as a garnish. Read more...
Ham Steak with Apricot-Peach Sauce
|Rachael Ray
A short cut way to serving delicious ham! Read more...