Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

Salmon Burgers with Caesar Slaw
|rachael-ray
When cooking with canned salmon, I like to keep the lid on and use it to squeeze out all the moisture, but be careful of the can’s sharp edges. –RR Serve with Bloody Mary Shrimp Cocktail and Mini Italian Mud Pies. Read more...
Panini-Stacked Sticks
|rachael-ray
These Panini-Stacked Sticks make great finger food for picnics and parties. For a variety of picnic-ready dishes, serve with Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing and Fruit-Stacked Sticks. Read more...
Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy
|rachael-ray
This turkey and stuffing recipe is part of a delicious Thanksgiving meal that will be ready in no time! Serve with Bourbon-Pecan Smashed Sweet Potatoes and Brussels Sprouts with Bacon. Read more...
Bird-in-a-Bagel
|rachael-ray
Eggs are "birds" in apple and cheese bagel "nests" for this high-energy, imaginative breakfast. Read more...
Sliced Steak Stroganoff in French Bread with Dill-Relish Dressed Salad
|rachael-ray
Ingredients 1 1/4 pounds sirloin (about one inch thick) or strip steak, trimmed of excess fat 1 bunch watercress, cleaned 1 crusty baguette 5 tablespoons extra virgin olive oil (EVOO), divided 2 tablespoons butter Salt and freshly ground black pepper 1 cup flour 1 small onion, peeled 1 1/2 cups beef stock 1/3 cup sour cream 2 tablespoons freshly squeezed lemon juice, divided 2-3 tablespoons fresh chopped dill 2 teaspoons Dijon mustard 1 tablespoon white wine or cider vinegar (eyeball it) 2 rounded spoonfuls of dill pickle relish 3-4 radishes,... Read more...
Turkey Cutlets with Gravy and Raw Stuffing Salad
|rachael-ray
Serve with Maple Cream Berries and Walnut Ice Cream. Read more...
Corny Polenta
|rachael-ray
Serve with Tex-Mex Peperonata and Chili Lime Fish Fry. Read more...
Which Came First? Chicken and Egg Sammies Deluxe
|rachael-ray
Serve with Almost-Instant Browns. Read more...
Green Rice and Peas
|rachael-ray
Add fresh herbs and peas to rice for an inviting side dish. Serve with Reverse Marinade, Hot and Sweet Pepper Chicken and Shrimp. Read more...
Lemon Rice
|rachael-ray
This simple side goes well with a variety of dishes, especially those with Mediterranean or Indian flavors, like lamb or curries. It's one of those recipes that you'll have memorized, since it's so easy and you can use it often. Read more...
Peanut-Curry Chicken and Rice
|rachael-ray
Create an international chicken dish tonight with tasty Indian flavors.  Read more...
Vegetable Curry
|rachael-ray
Ingredients 1 1/2 cups jasmine rice 2 tablespoons extra virgin olive oil (EVOO) 1 large, firm eggplant, half peeled, cut into 1-inch cubes 1 large onion, chopped 1 large red bell pepper, seeded and diced 4 cloves garlic, chopped 1 tablespoon tomato paste 1 cup vegetable or chicken stock 3 rounded tablespoons mild red curry paste, available on the international foods aisle at the grocery store 1 can chickpeas (15 ounces) 1/2 cup mango chutney (a couple of heaping tablespoons) Salt Sliced or slivered almonds, toasted A handful of cilantro,... Read more...