Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

Chicken Honey Mustard Biscuits
|Rachael Ray
Biscuit mix is a great shortcut for making these delicious biscuits in a jiffy! This recipe is a great use of leftover chicken. Read more...
Oven-Baked Corn Dogs
|Rachael Ray
Serve with Sweet Relish Slaw Salad and baked or reduced-fat chips alongside the dogs, along with Black and White and Red All Over Sodas. Read more...
Green Gobble-'Ems Garlic Bread Chunks
|Rachael Ray
Green Gobble-'Ems are a tasty garlic bread alternative and are also delish with soups and stoups. Read more...
Puttanesca Pizza
|Rachael Ray
This recipe is from Rachael's new book: 2, 4, 6, 8 - Great Meals for Couples or Crowds Read more...
Monkey Buns
Monkey Buns
|Rachael Ray
Whether you bake them up for breakfast, brunch, snack or dessert, these easy treats will have all the monkeys in your house asking for more! Read more...
Pretzel Nachos
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 1 whole package (about 6-8 hot dogs) turkey hot dogs, sliced into rounds 1 bag baked pretzel chips 1 cup sharp cheddar cheese, shredded Spicy brown mustard Preparation Pre-heat the oven to 400ºF. Place a medium size skillet over medium-heat with two turns of the pan of EVOO, about 2 tablespoons. Add the turkey dog rounds and heat until brown and crispy, about 5 minutes. Remove from heat and reserve. On the bottom of a ceramic casserole dish, place a layer of... Read more...
Greek Goulash
|Rachael Ray
Ingredients 6 pita rounds Olive oil cooking spray 2 tablespoons extra virgin olive oil (EVOO) 1 1/2 pounds ground sirloin or lamb Black pepper 1 teaspoon dried oregano or 2 sprigs fresh oregano, finely chopped 2 pinches ground cinnamon 1 onion, chopped 4 cloves garlic, grated 1 small eggplant, peeled and chopped into 1/4-inch dice 1 box frozen spinach (10 ounces), defrosted and wrung dry in a towel 1 can tomato sauce (15 ounces) 1/2 cup pitted kalamata black olives, chopped 1 lemon, zested 1/2 cup flat leaf parsley, chopped... Read more...
Moroccan Chili and 10,000 Grains of Sand
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 2 pounds ground lamb Salt and pepper 2 tablespoons chili powder (a couple of palmfuls) 1/2 tablespoon cumin (half a palmful) 1/2 tablespoon sweet paprika (half a palmful) 1 tablespoon coriander (a palmful) 1/4 teaspoon cinnamon (eyeball it) in your palm 1 bay leaf 1 large onion, chopped 1 green bell pepper, seeded and chopped 2 cloves garlic, finely chopped The zest of 1 lemon 2 tablespoons Worcestershire sauce (eyeball it) 1 can tomato sauce (15 ounces) 4 pita breads 2 tablespoons... Read more...
Cheesy Rice Cake Stuffed with Herbs and Greens
|Rachael Ray
A surprise filling of seasoned Swiss chard in found inside this delightful rice and cheese cake topped with a mix of breadcrumbs and cheese. Read more...
Chicken Pot Pies with Puff Pastry Tops
|Rachael Ray
Flaky, golden puff pastry meets a creamy, veggie-packed chicken stew in this irresistible pot pie. The ramps, fresh peas, and asparagus add a pop of seasonal freshness, while buttery pastry hearts (or your shape of choice) make it extra fun. If you're team "extra cream," go ahead and gild that lily. Pro tip: the puff pastry is the star, so feel free to eat it first...we won’t judge 😉 Read more...
Croissant Egg Boats
|Rachael Ray
These egg boats couldn't be easier, especially since you start with bakery fresh croissants! Read more...
Crostini Toasts
|Rachael Ray
Crostini are the base for countless delicious dips and spreads, including Crostini Bar: Smoky Eggplant and Roasted Garlic Spread, Crostini Bar: Mushroom "Paté,"White Bean and Sesame Spread and Crostini Bar: Puttanesca Bruschetta and Crostini Bar: Raw Zucchini and Corn Topper. Read more...