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Rachael Ray Recipes

Which Came First? Chicken and Egg Sammies Deluxe
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Serve with Almost-Instant Browns. Read more...
Danish Lunch Box Smorbrod
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In Denmark, little open-faced sandwiches (that means they have no tops on them) are lunchtime and snack time favorites of kids and grown-ups alike! Try a mix-n-match of these three sammies and your box will rock – Danish-style! Read more...
Stuffed Potatoes with Ham, Thyme and Gruyère
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For a meal filled with potatoes, serve with The Yukon via Vermont: Yukon Gold Potato Pancakes and Chunky Applesauce. Read more...
Healthier Cheese Fondue with Pretzels and Veggies
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Who doesn't like fondue?!? This is just a bit healthier than the original and made with some thickened up chicken stock. The mustard gives it a little bite. Read more...
Classic Cheese Fondue
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Everyone loves fondue! This recipe adds delicious flavors to the classic fondue, and some savory ideas for things to dip. Read more...
Cheese and Summer Sausage
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Serve with Honey Nut Chicken Sticks and Fresh Fruit Roll Ups. Read more...
Scuderi Kids' Fast, Fake-Baked Ziti
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This meal feeds a hungry crowd, fast. It serves up easily and is great for picnics or potlucks. Serve with Spinach and Artichoke Salad. Hand-picked San Marzano canned plum tomatoes from Italy are favored by chefs for making pasta and pizza sauce because they both sweet and tart, and have firm flesh, few seeds and an outer skin that peels off easily. –RR Read more...
Rachael Ray's Pasta Carbonara
Pasta Carbonara
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Is there an occasion or a time of year when a big bowl of Carbonara *isn't* the perfect thing to have? I don't think so or at least in my... Read more...
Rach's Crowd-Pleasing Carrots, Peas and Cheesy Pasta
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Ingredients Salt 1 pound medium or large pasta shells One package cream cheese (8 ounces) 1 small onion, peeled 1 tablespoon extra virgin olive oil (EVOO) 2 tablespoons unsalted butter, cut into small pieces 2 garlic cloves, smashed 2 tablespoons all-purpose flour 1 cup chicken broth 1 1/2 cups milk One box frozen peas and carrots (10 ounces), thawed 1 cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese (4 overflowing handfuls, or more to taste) Freshly ground pepper 10 fresh chives, snipped into short pieces with kitchen scissors Preparation... Read more...
Strip Steaks with a Side of Blue Cheese Spaghetti
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This recipe is a rich, hearty meal. The blue cheese gives it a pungent air of sophistication. Read more...
POP-Sta Pasta Bar with Three Sauces
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Two pounds of pasta, and red, white and green sauces, in under 30 – this menu ROCKS! Read more...
Roast Citrus Chicken with Lemon-Thyme Gravy, Mashed Potatoes and Green Beans
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Ingredients 4 chicken legs and 2 whole chicken breasts, cut in half 4 cloves garlic, smashed 10 fresh bay leaves 2 lemons, sliced 1 cup green Cerignola or Sicilian olives 1 large onion, chopped Extra virgin olive oil (EVOO), for drizzling 4 large Idaho potatoes (about 1 1/2 pounds), peeled and cut into about 1-inch cubes 1/2 cup part-skim or whole milk ricotta cheese 1/4 cup grated Parmigiano Reggiano cheese (about a handful) 1/4 Italian parsley, chopped (about a handful) 2 pounds green beans, stem ends removed 2 tablespoons butter... Read more...