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Rachael Ray Recipes

Squashed Rosemary Potatoes
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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
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The salty sweet combination of this dish makes for a very satisfying breakfast side. Read more...
Oil and Vinegar Flank Steak
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This flank steak recipe is so easy, you can make it on a whim. But you do need to leave time to marinate it! Read more...
Cider Sweet Potatoes
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Add flavor and texture to sweet potato mashers! Read more...
Sliced Steak with Fondue Gravy and Smashed Pea Potatoes
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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...
Spicy Buttermilk Chicken Tenders with Molasses Dipping Gravy
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Ingredients 2 pounds chicken tenders 3 cups buttermilk 2 cups olive, canola or peanut oil, as needed to shallow fry 2 cups plus 3 tablespoons flour, divided 2 tablespoons smoked paprika 1 tablespoon dry mustard 2 tablespoons chili powder 2 tablespoons grill seasoning 2 tablespoons poultry seasoning or dried ground thyme 3 tablespoons butter 2 cups chicken stock 2 tablespoons Worcestershire sauce 1/4 cup molasses Salt and ground black pepper Preparation Place the chicken tenders in the buttermilk and marinate for at least 30 minutes or up to 2 hours.Pre-heat... Read more...
Red, White and Blue Fruit Granita
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Ingredients 1 pound red fruit (such as strawberries and raspberries), rinsed, cleaned and sliced thin if needed, divided 1 pound blue fruit (such as blueberries and blackberries), rinsed, divided 1/2 cup sugar, divided 4 pinches salt, divided 4 teaspoons lemon juice, divided 1 cup water, divided Sweetened whipped cream or crème fraiche, for garnish Spirit or liqueur of choice, such as spiced rum, coconut rum, vanilla vodka or triple sec, for garnish (optional) Preparation Place half of the red fruit into a mixing bowl and set the other half aside... Read more...
Turkey Kielbasa, Sweet Potato and Leek Soup
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Use leftover potatoes for this hearty soup. Read more...
Sloppy Sausage and Pepper Heroes with Pickled Onions
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Ingredients 1/4 cup sugar 1/2 cup white balsamic vinegar 1 medium red onion, thinly sliced 2 tablespoons extra virgin olive oil (EVOO) 1 1/2 pounds ground pork Salt and ground black pepper 1 tablespoon fennel seeds 1 teaspoon red pepper flakes 3 cubanelle peppers (Italian frying peppers), seeded and thinly sliced 2 cloves garlic, finely chopped or grated 1/4 cup tomato paste 1/2 cup white wine 1 1/2 cups chicken stock 4 crusty rolls (such as a ciabatta or Kaiser roll), split and toasted Preparation Place a small pot over... Read more...
Beef and Barley Stoup with Fontina Grilled Cheese
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Use leftovers from Braised (Chuck) Roast Beef. Read more...
Steakhouse Tomato Stacks
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Ingredients 1 tablespoon extra virgin olive oil (EVOO) 6 slices bacon, chopped 1/2 cup buttermilk 1 cup crème fraiche 1 clove garlic, grated 2 tablespoons fresh dill, chopped 2 tablespoons chives, chopped Juice of 1 lemon 3-4 tablespoons prepared horseradish Salt and ground black pepper 6 beefsteak tomatoes 1 small red onion, thinly sliced into rings Preparation Place a small skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chopped bacon to the skillet and cook until golden and crispy, about 5... Read more...
Florentine Dream Burgers
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Try serving these burgers with Squashed Rosemary Potatoes alongside. Read more...