Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

Chicken Honey Mustard Biscuits
|rachael-ray
Biscuit mix is a great shortcut for making these delicious biscuits in a jiffy! This recipe is a great use of leftover chicken. Read more...
Oven-Baked Corn Dogs
|rachael-ray
Serve with Sweet Relish Slaw Salad and baked or reduced-fat chips alongside the dogs, along with Black and White and Red All Over Sodas. Read more...
Green Gobble-'Ems Garlic Bread Chunks
|rachael-ray
Green Gobble-'Ems are a tasty garlic bread alternative and are also delish with soups and stoups. Read more...
Puttanesca Pizza
|rachael-ray
This recipe is from Rachael's new book: 2, 4, 6, 8 - Great Meals for Couples or Crowds Read more...
Monkey Buns
Monkey Buns
|rachael-ray
Whether you bake them up for breakfast, brunch, snack or dessert, these easy treats will have all the monkeys in your house asking for more! Read more...
Pretzel Nachos
|rachael-ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 1 whole package (about 6-8 hot dogs) turkey hot dogs, sliced into rounds 1 bag baked pretzel chips 1 cup sharp cheddar cheese, shredded Spicy brown mustard Preparation Pre-heat the oven to 400ºF. Place a medium size skillet over medium-heat with two turns of the pan of EVOO, about 2 tablespoons. Add the turkey dog rounds and heat until brown and crispy, about 5 minutes. Remove from heat and reserve. On the bottom of a ceramic casserole dish, place a layer of... Read more...
Greek Goulash
|rachael-ray
Ingredients 6 pita rounds Olive oil cooking spray 2 tablespoons extra virgin olive oil (EVOO) 1 1/2 pounds ground sirloin or lamb Black pepper 1 teaspoon dried oregano or 2 sprigs fresh oregano, finely chopped 2 pinches ground cinnamon 1 onion, chopped 4 cloves garlic, grated 1 small eggplant, peeled and chopped into 1/4-inch dice 1 box frozen spinach (10 ounces), defrosted and wrung dry in a towel 1 can tomato sauce (15 ounces) 1/2 cup pitted kalamata black olives, chopped 1 lemon, zested 1/2 cup flat leaf parsley, chopped... Read more...
Moroccan Chili and 10,000 Grains of Sand
|rachael-ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 2 pounds ground lamb Salt and pepper 2 tablespoons chili powder (a couple of palmfuls) 1/2 tablespoon cumin (half a palmful) 1/2 tablespoon sweet paprika (half a palmful) 1 tablespoon coriander (a palmful) 1/4 teaspoon cinnamon (eyeball it) in your palm 1 bay leaf 1 large onion, chopped 1 green bell pepper, seeded and chopped 2 cloves garlic, finely chopped The zest of 1 lemon 2 tablespoons Worcestershire sauce (eyeball it) 1 can tomato sauce (15 ounces) 4 pita breads 2 tablespoons... Read more...
Cheesy Rice Cake Stuffed with Herbs and Greens
|rachael-ray
A surprise filling of seasoned Swiss chard in found inside this delightful rice and cheese cake topped with a mix of breadcrumbs and cheese. Read more...
Chicken Pot Pies with Puff Pastry Tops
|rachael-ray
Flaky, golden puff pastry meets a creamy, veggie-packed chicken stew in this irresistible pot pie. The ramps, fresh peas, and asparagus add a pop of seasonal freshness, while buttery pastry hearts (or your shape of choice) make it extra fun. If you're team "extra cream," go ahead and gild that lily. Pro tip: the puff pastry is the star, so feel free to eat it first...we won’t judge 😉 Read more...
Croissant Egg Boats
|rachael-ray
These egg boats couldn't be easier, especially since you start with bakery fresh croissants! Read more...
Crostini Toasts
|rachael-ray
Crostini are the base for countless delicious dips and spreads, including Crostini Bar: Smoky Eggplant and Roasted Garlic Spread, Crostini Bar: Mushroom "Paté,"White Bean and Sesame Spread and Crostini Bar: Puttanesca Bruschetta and Crostini Bar: Raw Zucchini and Corn Topper. Read more...