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Rachael Ray Recipes

Twice-Baked Jalapeño Popper Sweet Potatoes
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These sweet potatoes are packed with powerhouse flavors, including cheddar and cream cheese, sour cream, bacon and jalapeño. Read more...
Oven Steak Fries
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Ingredients 5 russet potatoes, cut into thin wedges 3 tablespoons extra-virgin olive oil 1 teaspoon dried thyme, eyeball it 1 teaspoon dried oregano, eyeball it 1 tablespoon steak seasoning blend, such as Montreal Steak Seasoning or, salt and pepper Preparation Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Coat potatoes with extra-virgin olive oil, dried herbs and steak seasoning or, salt and pepper. Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven 25 minutes. Turn potatoes once, half way... Read more...
Chicken or Turkey Spanakopita Burgers and Fries with Yogurt Dip
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Burgers with a Greek twist! You can also use pita chips in place of the fries. Read more...
Chicken Caesar Burgers with Parmigiano Taters
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This is one of Rachael's most popular burger combos! Read more...
Twice-Baked Potato Fritters
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Ingredients 1/4 pound bacon, chopped 1 cup mashed potatoes (use leftovers) or make fresh using 4 medium potatoes 1/4 cup sour cream 1/2 cup grated cheddar cheese 3-4 scallions, sliced 1 egg Salt and freshly ground black pepper 1 cup dried potato flakes Canola oil, for frying Preparation Pre-heat a large skillet over medium heat and cook the bacon until golden brown. Remove to a paper towel-lined platter to drain.In a large mixing bowl, combine cooled mashed potatoes and the sour cream, cheddar cheese, scallions, egg, cooked bacon, salt and... Read more...
Go Oregonian! Oregon Style Pork Chops with Pinot Noir and Cranberries, Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts and Blue Cheese, Charred Whole Grain Bread with Butter and Chives
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Ingredients 4 (1 1/2-inch thick) boneless pork loin chops Salt and pepper 4 tablespoons extra virgin olive oil (EVOO), 3 turns of the pan 2 leeks 1 cup hazelnut or filbert nut pieces 1/2 cup dried sweetened cranberries 1 cup Pinot Noir (such as Willamette Valley Oregon brand) 1 cup chicken stock 1/2 stick butter, divided 2 shallots, thinly sliced 1 pound crimini (baby portobello) mushrooms, cleaned and sliced 1/2 pound shiitake mushroom caps, sliced 1 bunch kale, chopped, 4-5 cups 1 can sliced beets (15 ounces), drained 8 ounces... Read more...
Ginger Flank Steak with Wasabi Smashed Potatoes
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Serve with Sesame-Soy Green Beans and Peppers. Read more...
Sweet 'n Sour Sirloin Stir-Fry with Ranch Mashed Potatoes
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Serve with Warm Sesame Slaw Salad. Read more...
Mashed Potatoes and Parsnips
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Ingredients 6 medium potatoes, peeled and cubed 4 medium parsnips, peeled and sliced 1-inch thick Salt 1 cup milk 4 tablespoons butter, sliced 2 tablespoons flat leaf parsley, finely chopped White pepper or finely ground black pepper, to taste undefined Preparation Place the potatoes and parsnips in a pot, cover with water and bring to a boil. Salt the water and cook to tender. Drain and mash the potatoes and parnsips with milk and butter. Season with parsley, salt and pepper, to taste. Read more...
Steakhouse Shepherd's Pie
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Serve with Tomato and Shrimp Salad with Horseradish Dressing. Read more...
Bacon and Leek Warm Potato Salad
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For a meal that's sure to be a home run hit, serve with Chicken Franks and Red Slaw-Kraut Dogs. Read more...
Chipotle Potato Salad
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Serve with Grilled Chicken Posole Salad. Read more...