Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

BLD: Antipasti Frittata
BLD: Antipasti Frittata
|rachael-ray
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
Chicken Divan Casserole
Chicken Divan Casserole
|Rachael Ray
Let’s be real—casseroles are the superhero of the dinner world. They show up, they’re easy, they’re delicious, and they’re totally chill about you digging in for that extra serving. This... Read more...
Steak Quesadillas
Steak Quesadillas
|Rachael Ray
Read more...
Mushroom Lovers' French Bread Pizzas
|rachael-ray
For a memorable pizza party serve with White Pizza and Puttanesca Pizza. Read more...
Herb and Egg Scramble with Garlic Toast and Sliced Tomato
|rachael-ray
Rachael says, "My husband John and I keep a small bottle of truffle oil in the cupboard. We drizzle it on these eggs for an extra-special finish. Try it some time, although the eggs are pretty tasty as-is, too. The recipe easily adjusts, as do the potatoes and the toast in this meal, to feed one or more. Enjoy!" Read more...
Cordon Bleu-Style Chicken Tenders
|rachael-ray
When you’re craving something crispy, cheesy, and loaded with flavor, these Cordon Bleu-Style Chicken Tenders have got you covered. This recipe takes the classic Cordon Bleu concept and gives it a quick and easy twist with tenders, making it the perfect dish when you want something indulgent yet approachable. Plus, the crispy golden crust is perfect for dipping in Dijon, Dijonaise, or honey mustard—your choice.  As with all things, you’re the boss—your choice is always the right choice! Read more...
The Freaky Greek
|rachael-ray
Ingredients 2 jarred roasted red peppers 1/3 cucumber, peeled and chopped 1/2 cup crumbled feta cheese 1/2 cup plain Greek-style yogurt 1 clove garlic Juice of 1/2 lemon 2 pounds ground lamb 1 tablespoon finely chopped onion (about a palmful) 1 tablespoon chili powder (about a palmful) 1 teaspoon dried oregano (about 1/3 palmful) 1 teaspoon paprika (about 1/3 palmful) 1 teaspoon garlic powder (about 1/3 palmful) 2 pinches ground cinnamon Salt and pepper Extra virgin olive oil (EVOO), for drizzling 4 romaine lettuce leaves 4 crusty rolls, split Thinly... Read more...
Birds in a Nest with Blankets
|rachael-ray
This is a breakfast dish that can be eaten for dinner or any time of the day! Read more...
Lemony Pepper Parmesan Dressed Salad
|rachael-ray
This easy, refreshing salad goes really well with Tomato, Basil and Cheese Baked Pasta. Read more...
Turkey Saltimbocca Roll-ups, Mushrooms and White Beans Ragout, Spinach with Pancetta and Onions
|rachael-ray
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
|rachael-ray
Serve with That's Shallota Flavor Spaghetti. Read more...
Italian Club Finger Sandwiches
|rachael-ray
Serve with Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus. Read more...