Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

Scallops Newburg-Stuffed Potatoes
|rachael-ray
Use leftover baked potatoes to make this scumptious dish. Read more...
Meatball Spiedini with Caprese
|rachael-ray
Ingredients 1/4 cup milk 2 slices bread, torn 1 1/4 pounds mixed ground sirloin, pork and veal 1 clove garlic, grated 2 tablespoons finely chopped flat leaf parsley 2 pinches dried oregano 1/4 cup grated Parmigiano Reggiano cheese (about a handful) Salt and ground black pepper Extra Virgin Olive Oil (EVOO), as needed for drizzling 12 miniature mozzarella balls (bocconcini), halved 12 cherry tomatoes, halved 24 small basil leaves Preparation Pre-heat oven to 400ºF. In a small bowl, pour the milk over the bread and let sit for a couple... Read more...
Steakhouse Rib-Eye
|rachael-ray
Ingredients 3 tablespoons extra virgin olive oil (EVOO), plus extra for drizzling 2 big rib-eye steaks, each about 1 1/4-inches thick 4 cloves garlic, sliced in half lengthwise 2-3 sprigs fresh rosemary Salt and ground black pepper Preparation Pre-heat oven to 400ºF. Place a large, cast iron skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. While the pan is heating up, rub the steaks with the cut sides of the garlic cloves and season them with salt and pepper. When the oil in... Read more...
Super-Sized 7-Layer Casserole
|rachael-ray
Ingredients 1 package corn tortillas or any color corn chips 2 tablespoons vegetable oil or cooking spray 1 box elbow macaroni 1 tablespoon extra virgin olive oil (EVOO) 2 pounds ground beef 1 medium onion, finely chopped 6 cloves garlic, grated, divided 4 jalapeño peppers, finely chopped, divided 2 tablespoons chili powder 1 tablespoon coriander 1 tablespoon cumin 3 tablespoons tomato paste 1 bottle of beer 3 tablespoons butter 3 tablespoons flour 2 1/2 cups milk 1 can chopped tomatoes with chilies (14.5 ounces), drained 3 cups shredded yellow cheddar... Read more...
Sausage and Spinach-Stuffed Roasted Chicken with Roasted Garlic Fettuccine
|rachael-ray
You can make this delicious meal in no time. You will surprise yourself at how well you can cook! Read more...
Pumpkin Cream Tortellini Lasagna
|rachael-ray
Ingredients 1 small pumpkin (about 2 pounds), quartered and seeded, seeds cleaned and reserved 2 tablespoons sugar 1 tablespoon chili powder 1 tablespoon cinnamon Salt 2 pounds large cheese tortellini 2 tablespoons butter 1 medium onion, chopped 3-4 cloves garlic, finely chopped or grated Ground black pepper 2 tablespoons flour 2 cups milk A few grates fresh nutmeg 2 cups shredded sharp yellow cheddar Preparation Pre-heat oven to 400°F and a broiler. Scatter pumpkin seeds on a baking sheet and sprinkle with sugar, chili powder and cinnamon. Roast for about... Read more...
No-Noodle Lasagnas
|rachael-ray
Rachael suggests variations for lasagna for those allergic to wheat or those on low-carb diets. A loaf pan would work well for this baked dish. Read more...
Cheeseburger Bread
|rachael-ray
Like a cheeseburger and a pizza all rolled together! Read more...
Big Smacker Daym Drops Burger
|rachael-ray
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
Veggie Matzoh Fritters
|rachael-ray
Great recipe for Passover! Read more...
Rach's Rouladen
|rachael-ray
Elevate your dinner table with this hearty and flavorful rouladen dish. Tender beef wrapped around a savory filling of bacon, eggs, breadcrumbs, and watercress, all simmered in a rich wine and mustard-infused gravy. Serve with classic sides like chive-topped potatoes and buttered radishes for a comforting, satisfying meal. Read more...
Shallot and Guinness-Dressed Spinach Salad with Beef and Blue-Butter Croutons
|rachael-ray
Ingredients 2 tablespoons butter 1/4 pound blue cheese, such as Stilton 3 cups pumpernickel bread, cut into cubes 2 cups beef stock or broth 1 tablespoon extra virgin olive oil (EVOO) 4 slices butcher-cut lean, smoky bacon, finely chopped 2 shallots, chopped 2 tablespoons sherry vinegar 1 cup Guinness stout 1 tablespoon Worcestershire sauce 2 tablespoons grainy mustard 2 pounds spinach, stemmed and coarsely chopped Salt and ground black pepper A few grates fresh nutmeg Leftover beef roast, such as prime rib or pot roast, thinly sliced Preparation Pre-heat oven... Read more...