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Rachael Ray Recipes

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...
Bird-in-a-Bagel
|Rachael Ray
Eggs are "birds" in apple and cheese bagel "nests" for this high-energy, imaginative breakfast. Read more...
Healthier Cheese Fondue with Pretzels and Veggies
|Rachael Ray
Who doesn't like fondue?!? This is just a bit healthier than the original and made with some thickened up chicken stock. The mustard gives it a little bite. Read more...
Peanut-Curry Chicken and Rice
|Rachael Ray
Create an international chicken dish tonight with tasty Indian flavors.  Read more...
Roast Citrus Chicken with Lemon-Thyme Gravy, Mashed Potatoes and Green Beans
|Rachael Ray
Ingredients 4 chicken legs and 2 whole chicken breasts, cut in half 4 cloves garlic, smashed 10 fresh bay leaves 2 lemons, sliced 1 cup green Cerignola or Sicilian olives 1 large onion, chopped Extra virgin olive oil (EVOO), for drizzling 4 large Idaho potatoes (about 1 1/2 pounds), peeled and cut into about 1-inch cubes 1/2 cup part-skim or whole milk ricotta cheese 1/4 cup grated Parmigiano Reggiano cheese (about a handful) 1/4 Italian parsley, chopped (about a handful) 2 pounds green beans, stem ends removed 2 tablespoons butter... Read more...
Pesto-Presto Italian Flag Chicken
|Rachael Ray
Try serving these stuffed chicken breasts with Garlic and Cheese Orzo alongside. Read more...
Turkey Bacon and Green Onion Potato Skins
|Rachael Ray
To serve up a variety of potato skins, check out Rachael's Broccoli and Cheddar Potato Skins and her Ranch-Style Potato Skins. 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...
Inside-Out Turkey Bacon Cheese Burgers with Oven O-Rings
|Rachael Ray
Rachael says, "I made this for my friend Valerie Bertinelli, who is watching her figure but still cooking for her teenage rockstar son. This one deserves an encore! You’ll make it twice a week." Read more...
Florentine Meatball Calzones with Creamy Tomato Dipper
|Rachael Ray
These mini-calzones are real crowd-pleasers and fun to make! Read more...
Turkey Sweet Potato Shepherd's Pie and Cran-applesauce Sundaes
|Rachael Ray
Thanksgiving for four, for any day of the year! At Yum-o!, we believe in all things in moderation. Special treats like the Cran-applesauce Sundaes included in this recipe are to be eaten once in a while and only after you've been a good eater the rest of the time. That's why it's called a treat! Read more...
Polenta Egg Bake and Roasted Sausages with Vinegar and Grapes
|Rachael Ray
The eggs in this recipe are a new version of Birds in a Nest – the polenta being the nest here. The sausage dish dates back to Columbus. It’s an oldie but a goodie and better than ever when served with these eggs.Tidbit from Rachael: Muffin tins hold six portions, so two people get two eggs or everyone gets 1 1/2 – your call. I could eat four all by myself, easy! Read more...