Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

Penuche Caramel Ice Cream Balls
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Serve with Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce , Coffee Granita and Peppery Salad. Read more...
Nutella Tarte
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Serve for dessert with Herb Apricot Chicken, Butternut Squash Risotto and Roast Broccolini and Beans. Read more...
Caramel Peanut Butter Dip and Fuji Apples
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Kids will enjoy helping make this easy apple dip for a snack or for dessert. Serve with Crunchy Oven Baked Chicken Toes and Creamy Salsa Dip and Veggies. Read more...
Chocolate Mint Parfaits
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This festive-looking dessert is perfect for celebrating special occasions. If you have room, it's an elegant finale for Well-Deserved, Well-Dressed Individual Beef Wellingtons with Steamed Broccoli Spears.  Read more...
Great Grilled Vegetable Sandwich
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You won't miss the meat in this vegetarian sandwich – it's a great way to enjoy your veggies! Read more...
Turkey Saltimbocca Roll-ups, Mushrooms and White Beans Ragout, Spinach with Pancetta and Onions
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Ingredients 12 pieces turkey cutlets, 2 packages 6 slices prosciutto di Parma, cut in 1/2 across the center of the ham 12 leaves whole fresh sage plus 2 tablespoons finely chopped Extra-virgin olive oil (EVOO) for drizzling, plus 4 tablespoons, divided Salt and pepper 2 teaspoons poultry seasoning, 2/3 palmful 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 cup dry white wine, (eyeball it) 2 cups chicken stock, divided 4 cloves garlic, chopped 1/2 teaspoon crushed red pepper flakes 1 pound crimini (baby portobello) mushrooms, wiped clean and sliced 1... Read more...
Sausage and Broccoli Rabe
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Serve with That's Shallota Flavor Spaghetti. Read more...
Italian Club Finger Sandwiches
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Serve with Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus. Read more...
Tomato and Onion Salad
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For a complete meal, serve with Spicy Shrimp with Spaghetti Aglio Olio (Garlic and Oil). Read more...
Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy
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Ingredients 6 slices marble rye bread 4 tablespoons softened butter, divided 2 1/2 pounds turkey breast cutlets Salt and pepper 3 teaspoons poultry seasoning, divided 4 tablespoons extra virgin olive oil (EVOO), divided 2 tablespoons flour 1 quart turkey broth (such as College Inn brand) or chicken stock 1 pound button mushrooms, chopped 2 ribs celery, from the heart, chopped with leafy green tops 1 cup water chestnuts (1 small can), drained and chopped 1/2 red bell pepper, seeded and chopped 3 scallions, chopped 2 tablespoons fresh thyme leaves, chopped... Read more...
Tortellini with Spinach Walnut Pesto
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For a complete meal, serve with Balsamic Roast Pork Tenderloins, Roast Ratatouille and a Soft Cheese Board. Browning walnuts in the toaster oven is convenient, but you have to be careful because the oil in the nuts gets very hot and it doesn’t take much for them to go from toasted to burnt. –RR Read more...
Pasta Salad with Ricotta Salata and Broccolini
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Ricotta salata sounds like the soft, creamy cheese that you bake into lasagna, but it’s actually a semi-hard cheese that’s salty and crumbly. –RRFor a complete meal, serve with Portobello Burgers with Roasted Red Pepper Paste and Smoked Mozzarella and Tomato, Onion and Cucumber Salad. Read more...