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Rachael Ray Recipes

The "Izzy"
|Rachael Ray
Ingredients 2 slices whole wheat bread 1 cup smooth peanut butter, at room temperature 4 slices bacon 2 tablespoons honey, at room temperature Preparation Toast the bread in a toaster or toaster oven. While waiting for the bread to toast, place the bacon in a skillet over medium-high heat and cook until golden and crispy. Place the slices of toast side-by-side on a flat work surface. Spread peanut butter on both slices. Layer the bacon on one of the slices, then drizzle the honey over it and close the sandwich.It’s... Read more...
Panini-Stacked Sticks
|Rachael Ray
These Panini-Stacked Sticks make great finger food for picnics and parties. For a variety of picnic-ready dishes, serve with Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing and Fruit-Stacked Sticks. Read more...
Thai Glazed Chicken Lettuce Wraps
|Rachael Ray
Why get take-out when you can whip up these delicious chicken wraps in minutes? This recipe makes plenty for everyone, and they are interactive and fun to eat.Plum sauce – a dark brown, sweet, sour and spicy sauce made from Chinese plums blended with chili and ginger that is available on the Asian foods aisle – makes a yummy glaze, dip or spread. –RR Read more...
Spinach and Three Cheese Panini, Italian Flag Panini and Pizza Panini
|Rachael Ray
Panini is what Italian kids call sandwiches. Sometimes the sandwiches are hot like grilled cheeses. They are really good and make a fast dinner when no one wants to cook. In this recipe, you will build two panini of each kind, for six panini total. When they are all made, a grown-up helper (GH) can cook them up and help you serve them. Each person can have one half-sandwich of each kind. Read more...
Sliced Steak Stroganoff in French Bread with Dill-Relish Dressed Salad
|Rachael Ray
Ingredients 1 1/4 pounds sirloin (about one inch thick) or strip steak, trimmed of excess fat 1 bunch watercress, cleaned 1 crusty baguette 5 tablespoons extra virgin olive oil (EVOO), divided 2 tablespoons butter Salt and freshly ground black pepper 1 cup flour 1 small onion, peeled 1 1/2 cups beef stock 1/3 cup sour cream 2 tablespoons freshly squeezed lemon juice, divided 2-3 tablespoons fresh chopped dill 2 teaspoons Dijon mustard 1 tablespoon white wine or cider vinegar (eyeball it) 2 rounded spoonfuls of dill pickle relish 3-4 radishes,... Read more...
Which Came First? Chicken and Egg Sammies Deluxe
|Rachael Ray
Serve with Almost-Instant Browns. Read more...
Ciabatta with Tomato and Serrano Ham
|Rachael Ray
This recipe uses four basic ingredients to work magic served as sandwiches or as an appetizer. It doesn't get any easier than this! Read more...
Miss Leslie's Ham Salad on Biscuits
|Rachael Ray
Rachael says, "One great perk that comes along with working in and around food is that you are often surrounded by others who love to cook and eat as much as you do. Serious recipe swapping and swiping occurs as a result. Now, I don't know if Leslie makes anything of mine at home, but this recipe for her ham salad that she passed on to me one day at work is gonna be made in my kitchen, frequently!"Each serving is 2 sandwiches. Read more...
Turkey Florentine Meatball Heroes with Tomato and Red Onion Salad
|Rachael Ray
Ingredients 1 box frozen spinach (10 ounces), defrosted in the microwave 2 pounds ground turkey breast 1 small onion, grated or finely chopped 4 cloves garlic, grated or finely chopped 1 egg 1/2 cup breadcrumbs (a couple of generous handfuls) 1/2 cup grated Parmigiano Reggiano cheese 2 1/3 cups milk, divided 7 tablespoons extra virgin olive oil (EVOO), divided Salt and black pepper 3 tablespoons butter 2 rounded tablespoons flour 1 cup chicken stock 1/4 teaspoon freshly grated nutmeg (eyeball it) 5 medium plum tomatoes, halved lengthwise, lightly seeded, and... Read more...
Stuffed Hot Sausage Meatball Subs
|Rachael Ray
Ingredients 2 pounds bulk Italian hot sausage 1/2 pound smoked mozzarella cheese, cut into 12 cubes 1 tablespoon extra virgin olive oil (EVOO), plus more for drizzling 1 onion, finely chopped 2 cloves garlic, chopped 1/4 cup softened sundried tomatoes, chopped 1/4 cup pitted kalamata olives, chopped One can Italian crushed tomatoes (28 ounces) Salt and pepper Four crusty sub rolls, ciabatta bread or individual ciabatta rolls, 7-8 inches long per person A handful of basil leaves, torn or shredded Freshly grated Pecorino Romano cheese, for topping Preparation Pre-heat the... Read more...
Florentine Meatball Calzones with Creamy Tomato Dipper
|Rachael Ray
These mini-calzones are real crowd-pleasers and fun to make! Read more...
Tomatillo and Chicken Tostadas
|Rachael Ray
Rachael makes her tostadas more figure-friendly by using baked flour tortillas in lieu of fried corn tortillas. Read more...