Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

Farmer's Bagel Baskets
|rachael-ray
It’s not every day that you get to say a half is better than a whole, but that’s the case when eating in moderation. Read more...
Squashed Rosemary Potatoes
|rachael-ray
These potatoes go well with a variety of meat dishes; you can also try them alongside Florentine Dream Burgers. Read more...
Bacon and Sweet Potato Hash
|rachael-ray
The salty sweet combination of this dish makes for a very satisfying breakfast side. Read more...
Cider Sweet Potatoes
|rachael-ray
Add flavor and texture to sweet potato mashers! Read more...
Skillet-Roasted Chicken with Rosti Potatoes and Steamed Veggies
|rachael-ray
Ingredients 2-2 1/2 pounds baby Yukon Gold potatoes, peeled only around the middle 4 tablespoons butter, divided 2 tablespoons extra virgin olive oil (EVOO) 4 boneless, skinless chicken breasts Salt and ground black pepper 2 tablespoons flour 2 cups chicken stock 2-3 tablespoons heavy cream 2 tablespoons grainy mustard 1 pound baby carrots 1 pound baby zucchini 1 tablespoon chopped chives undefined Preparation Place the potatoes into a pot and fill it with cold water. Place the pot over high heat and bring it up to a bubble. Boil the... Read more...
Sliced Steak with Fondue Gravy and Smashed Pea Potatoes
|rachael-ray
Ingredients 4 Idaho potatoes, peeled and chopped Salt and freshly ground pepper 2 tablespoons extra virgin olive oil (EVOO) 4 flat-iron steaks (6 ounces each), (each about 1-inch thick) 2 tablespoons butter 3 shallots, finely chopped 2 tablespoons all-purpose flour 2 tablespoons sherry or white wine 1 cup plus 2 tablespoons chicken stock, divided 1 cup plus 2 tablespoons milk or cream (whichever you prefer), divided 1 1/2 cups shredded Swiss cheese 1 box frozen peas (10 ounces) 2 tablespoons Dijon mustard 1/2 cup flat leaf parsley (about a handful),... Read more...
Garlic Mashed Potatoes with Spinach
|rachael-ray
Serve with Gorgonzola-Filled Meatballs with Bay and Onion Creamy Tomato Gravy. Read more...
Potato Salad Fra Diavolo
|rachael-ray
Serve with Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano. Read more...
St. Patrick's Day Reuben Hash
|rachael-ray
Ingredients 1 pound baby white potatoes such as Yukon gold, quartered 1 tablespoon butter, plus additional for the toast 1 tablespoon extra virgin olive oil (EVOO) 1 pound corned beef left over from dinner or thinly sliced from the deli counter, cut or torn into bite-size pieces 1 medium onion, chopped 1 pack (about a pound) sauerkraut, drained, rinsed and squeezed dry 1/4 cup spicy brown mustard (eyeball it) 1 cup Guinness beer (eyeball it) Salt and freshly ground black pepper 2 cups shredded Swiss cheese 4 eggs 4 slices... Read more...
Potato, Spinach and Artichoke Soup
|rachael-ray
Ingredients 5 large baking potatoes, peeled and quartered Salt One box frozen artichoke hearts (9 ounces), thawed Two boxes chopped frozen spinach (10 ounce each), thawed 2 tablespoons butter 2 tablespoons extra virgin olive oil (EVOO) 1 onion, finely chopped 4 cloves garlic, finely chopped 1 cup milk Pepper 4 sprigs thyme, leaves chopped One 32-ounce container (4 cups) chicken broth 1 cup grated Parmigiano Reggiano cheese, plus more to pass around the table Crusty bread, sliced and toasted Preparation Place the potatoes in a large pot of cold water... Read more...
Meat and Potatoes Hash
|rachael-ray
Ingredients 2 baking potatoes (1 1/2 pounds), peeled and shredded Salt 3 tablespoons butter, cut into small pieces, plus more for toast 1/2 cup shredded carrots 3/4 pound chopped corned beef 1/2 cup cream or half-and-half Freshly ground pepper 4 extra-large eggs, cooked any way you like 4 slices lightly buttered white toast Preparation Place the potatoes in a colander, lightly salt them and let drain for a few minutes.In a large nonstick skillet, melt the butter over medium heat. Mix in the potatoes, carrots and corned beef and increase... Read more...
Ground Turkey Shepherd's Pie
|rachael-ray
Rachael says, “I love mashed potatoes because they taste great and because they are so much fun to smash up! In this recipe, you can smash away because we’re making Shepherd’s Pie, which is ground meat mixed up with veggies and topped with smashed potatoes. The potatoes are like a crust, so they call it a pie even though it’s not. If you’re not taller than the stove, itself, let a grown-up helper (GH) handle the stovetop work – make sure you’re in there for the smashing though; that’s the... Read more...