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Rachael Ray Recipes

Campfire Hash
|Rachael Ray
Ingredients 2 tablespoons vegetable or canola oil 1 pound fully cooked, smoked kielbasa, thinly sliced 1 large onion, chopped 2 garlic cloves, finely chopped or grated 1 jalapeño pepper, seeded and finely chopped 3 large Idaho potatoes, peeled and cubed Salt and ground black pepper 1 box frozen corn (10 ounces), defrosted 4 eggs Preparation Place a large, cast iron skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the kielbasa to the pan and cook until golden brown, 6-7 minutes. Remove the... Read more...
Mashed Camembert Potatoes
|Rachael Ray
Start the potatoes 15 to 20 minutes before the chicken comes out of the oven. Read more...
Mashed Potatoes with Ricotta and Honey
|Rachael Ray
This will become your new go-to mashed potato recipe! Read more...
Mashed Potato Soup
|Rachael Ray
Turn leftover mashed potatoes into the ultimate comfort food with this rich and creamy mashed potato soup! Crispy bacon, sharp cheddar, and a velvety texture make this an easy, satisfying meal that’s perfect for chilly days. Read more...
Portuguese Chorizo and Kale Stoup
|Rachael Ray
If you haven’t tried Portuguese Chorizo and Kale Stoup, it’s time to get on it. A ‘stoup’ is somewhere between a soup and a stew, thick and hearty enough to fill you up, but still a bit brothy. This dish is comfort in a bowl, with the bold flavor of spicy Portuguese chorizo, earthy kale, and creamy potatoes that melt in your mouth. Chickpeas and tomatoes round it all out, and with some crusty bread on the side, it’s an absolute game-changer. It’s the kind of dish that makes you say,... Read more...
Chicken and Mushroom Goulash with Gnocchi
|Rachael Ray
This dish smells so good, your neighbors will be wondering what you're having for dinner! It's even better the next day as leftovers. Serve with Beet and Walnut Salad. Read more...
Cod with Fennel and Onion
|Rachael Ray
This is a restaurant quality dish that you can make right in your own kitchen, and a great recipe if you're trying fennel out for the first time. Fennel is native to the Meditteranean. It can be raw or cooked, and adds an aromatic classical flavor to this dish. –RR Read more...
Chicken Cacciatore Stoup
|Rachael Ray
Rachael says, "A stoup is what I call a meal that serves up thicker than a soup yet thinner than a stew. This hearty hunter's chicken stoup is a family favorite of ours, especially on chilly nights." If you have room, Figgy Sundaes are a great way to end this meal. Read more...
Cajun-Style Mashed Potatoes
|Rachael Ray
Fold into Rach's Mashed Potatoes and Parsnips.This is only one of ten ways to transform the above recipe. Check out the rest: Sharp Cheddar and Dijon Mustard Mashed Potatoes BLT Mashed Potatoes French Onion Mashed Potatoes Basil Pesto Mashed Potatoes Mexican-Style Mashed Potatoes Cheddar, Horseradish and Chive Mashed Potatoes Ranch Mashed Potatoes Butternut Squash and Sage Mashed Potatoes Herb Cheese, Roasted Red Pepper, Scallion Mashed Potatoes Read more...
Tor-tata
|Rachael Ray
Serve this tortilla frittata hot with sautéed peppers and onions or at room temperature with a tomato and avocado salad alongside. Read more...
Honey Dijon Potato Salad
|Rachael Ray
Honey Dijon—it's that perfect sweet-and-tangy combo that makes everything better, right? When it’s a choice for dipping, it’s hard to resist. And when it's in a potato salad? Well, that’s a game changer. Here’s a fresh take on the classic with a honey Dijon twist that brings all the flavor and none of the fuss! It’s the potato salad you didn’t know you needed—tender potatoes, crunchy radishes, capers, and a honey Dijon dressing that’s just the right amount of sweet and zesty. No need to wait for summer cookouts; this... Read more...
Cowboy Hash and Eggs, Texas Toast and Salsa
|Rachael Ray
This meal is a BLD meal – it can really be served any time of day (Breakfast, Lunch or Dinner). This recipe is simple comfort food, but packs a delicious variety of flavors. Read more...