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Rachael Ray Recipes

Rosmary
Rosemary and Ham Scones
|Rachael Ray
These easy-to-make scones have the perfect blend of sweet and savory flavors.  Read more...
Open Wide! Tur-Chicken Club Burgers
|Rachael Ray
Serve with Green Potato Salad. Read more...
Twice-Baked Sweet Potatoes
|Rachael Ray
Don't save the sweet potatoes just for Thanksgiving – this recipe is delicious all season long and is a great new twist on regular twice-baked potatoes. Serve with a simple salad alongside. Read more...
Ham and Cheese Mini Frittatas
|Rachael Ray
You may want to double the batch – these mini frittatas will go quickly at your next cocktail party! Serve with two other outstanding appetizers: Baby Lamb Chops with Artichoke and Tarragon Dip and Crab Salad Bites on Endive. Note: Use 2 mini-muffin tins with 2-inch cups to make these easy party bites. These tins can be found with baking supplies in larger grocery stores or places where baking utensils are sold. Most hold 12 mini-muffins per tin, while some hold 24. This recipe will make 24 pieces. Read more...
Crispy Duck Salad with Bitter Orange Vinaigrette
|Rachael Ray
If you have yet to try duck, this is a great recipe to start with. Grilled or sautéed chicken or pork is delicious with this dressing as well. Read more...
Shallot and Guinness-Dressed Spinach Salad with Beef and Blue-Butter Croutons
|Rachael Ray
Ingredients 2 tablespoons butter 1/4 pound blue cheese, such as Stilton 3 cups pumpernickel bread, cut into cubes 2 cups beef stock or broth 1 tablespoon extra virgin olive oil (EVOO) 4 slices butcher-cut lean, smoky bacon, finely chopped 2 shallots, chopped 2 tablespoons sherry vinegar 1 cup Guinness stout 1 tablespoon Worcestershire sauce 2 tablespoons grainy mustard 2 pounds spinach, stemmed and coarsely chopped Salt and ground black pepper A few grates fresh nutmeg Leftover beef roast, such as prime rib or pot roast, thinly sliced Preparation Pre-heat oven... Read more...
Honey Nut Chicken
|Rachael Ray
Serve with Barbequed Succotash and Mini Mud Sandwiches (Like Mud Pie, but smaller...). Read more...
Turkey and Stuffin' Soup
|Rachael Ray
Serve with Vegetable Chunk Salad and Cranberry Sauce over Pound Cake a la Mode. Read more...
Spicy Honey-Nut Chicken
|Rachael Ray
Try this dish with Rachael's Barbecued Succotash. Read more...
"Buying in Bulk" Pot Roast
|Rachael Ray
You can feed a larger group or enjoy leftovers with this classic recipe. Note that it takes about 4-5 hours to prepare (but most of that is time in the oven!). Serve with Oven-Roasted Spicy Potatoes and Glazed Carrots alongside. Read more...
Mexican Chili Lasagna
|Rachael Ray
This dish is a great way to use leftover chili. It combines two recipe favorites – lasagne and chili! Read more...
Crunchy Vanilla-Almond French Toast with Fancy Fruit Topping and Sweet-n-Smoky Bacon
|Rachael Ray
Challah bread is wonderful for French toast, and this recipe doesn't disappoint. This recipe is also a great when you're having people over for brunch – not only is it a guaranteed crowd pleaser, but after you've done the prep work you can pop it in the oven and spend time with your guests. Read more...