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Rachael Ray Recipes

Croque Madame
|rachael-ray
This recipe will take you to Paris in one bite! The Dijon and nutmeg in the sauce give it fabulous flavor. You can serve with Green Salad with Strawberry Balsamic Vinaigrette. Read more...
Florentine Dream Burgers
|rachael-ray
Try serving these burgers with Squashed Rosemary Potatoes alongside. Read more...
Smoky Chipotle and Cheddar Mac
|rachael-ray
Serve with Chili-Garlic Roasted Broccoli and Tomato and Red Onion Salad with Lime-Cilantro Dressing. Read more...
The Ultimate Ham & Cheese Sandwich
|rachael-ray
Ingredients 3 tablespoons butter, divided 2 tablespoons flour 1 cup milk 1 tablespoon Dijon mustard A few grates fresh nutmeg Salt and freshly ground black pepper 8 slices white bread 12-16 slices deli ham 8 slices Swiss cheese 2 eggs 1 tablespoon raspberry jam 2 tablespoons white vinegar- 1/4-1/3 cup extra virgin olive oil (EVOO) 4-5 cups mixed salad greens Preparation Place a medium-size pot over medium heat and melt 2 tablespoons butter. Sprinkle the flour over the melted butter and cook for about 1 minute. Slowly whisk the milk... Read more...
Paprika Pork Cutlets with Swiss Chard Egg Noodles
|rachael-ray
This menu is based on the back-in-the-day idea of a good, square meal: meat, vegetable and starch. The flavors have all gotten an update, though! Read more...
Chili con Queso Fondue
|rachael-ray
This is a great snack, lunch or light supper. You can rollover any leftover meat into this recipe, turning this fondue into a more substantial leftover idea. Read more...
Red Beans and Rice Stoup
|rachael-ray
It's stoup, New Orleans-style! Try using turkey andouille sausage or substituting brown rice for white rice in this jazzy Cajun-style stoup. Read more...
Sweet Potato Salad with Warm Bacon Vinaigrette
|rachael-ray
Ingredients 4 medium sweet potatoes, peeled, cut in half lengthwise and sliced into half moons 2 tablespoons extra virgin olive oil (EVOO) 4 slices bacon 1 medium red onion, finely chopped 2 cloves garlic, finely chopped or grated Salt and ground black pepper 1 1/2 tablespoons Dijon mustard 2 tablespoons red wine vinegar 4 cups baby spinach, loosely packed Preparation Place a medium pot over medium-high heat with the sweet potatoes and enough cold water to cover them. Bring to a boil, reduce the heat to medium and simmer until... Read more...
Hoppin' John Stoup with Rice
|rachael-ray
Hoppin' John is a traditional dish made with black-eyed peas, rice and pork that is eaten throughout the southern United States. It's said that if Hoppin’ John is eaten on New Year's Day, it will bring good luck! Read more...
Campfire Hash
|rachael-ray
Ingredients 2 tablespoons vegetable or canola oil 1 pound fully cooked, smoked kielbasa, thinly sliced 1 large onion, chopped 2 garlic cloves, finely chopped or grated 1 jalapeño pepper, seeded and finely chopped 3 large Idaho potatoes, peeled and cubed Salt and ground black pepper 1 box frozen corn (10 ounces), defrosted 4 eggs Preparation Place a large, cast iron skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the kielbasa to the pan and cook until golden brown, 6-7 minutes. Remove the... Read more...
Braised Pork Chops
|rachael-ray
Pork chops and potatoes don't have to take a lot of time! You'll enjoy this meal in minutes! Read more...
Spring Stuffed Chicken
|rachael-ray
Ingredients 3 tablespoons extra virgin olive oil (EVOO) 5 sprigs thyme, leaves stripped and chopped 1 lemon, juiced and zested 1/4 cup parsley (about a handful), chopped 4 chicken breasts (about 6 ounces each), butterflied and pounded to 1/4-inch thick 4 slices proscuitto cotto or any good quality ham, such as rosemary ham 4 slices fontina cheese (about 4 ounces) Salt and freshly ground black pepper 1/2 cup dry white wine 1 large bunch of asparagus Preparation Place a large, tall-sided skillet with 1-2 inches of water over high heat... Read more...