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Rachael Ray Recipes

Jalapeño Yogurt Dip
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Try topping Rach's Twice-Baked Jalapeño Popper Sweet Potatoes with this Jalapeño Yogurt Dip. Read more...
Kielbasa Chili Dogs
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Try Rachael's Hungarian-style twist on the classic Coney Island dog with her Pickled Salad. Read more...
Make In My Stove-To-Table Fun-Due Pot
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Serve with Stretch a Buck Turkey and Bean Burrito Burgers and Jicama Carrot Orange-Chipotle Slaw. Read more...
Fresh Fruit Roll Ups
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Serve with Honey Nut  Chicken Sticks and Cheese and Summer Sausage. Read more...
Canadian Benny's
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Serve wih Apple, Potato and Onion Hash. Read more...
Oatmeal Cookie Pancakes
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Serve with Sausage Scrambles and Cheese and Hot Chocolate-Toffee. Read more...
Quick Stovetop Gravy
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Ingredients 3 tablespoons butter 3 tablespoons flour Leftover pan drippings from your turkey 1/2 cup white wine 3 cups store-bought chicken or turkey stock Salt and freshly ground black pepper 1 egg yolk Preparation Melt the butter in a medium-size saucepan over medium heat. Add the flour to make a roux. Cook, stirring constantly, for 2-3 minutes, until lightly golden in color.While roux is cooking, place the roasting pan that you cooked your turkey in on a burner over medium-high heat. Once the pan gets hot, add the wine and... Read more...
Mockbraten (Flank Steak with Sauerbraten-Style Sauce), Smashed Potatoes with Horseradish and Chives and Red Cabbage with Apple and Onions
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Rachael translates a traditionally long-cooked recipe into an easy-to-prepare complete meal. This recipe is a great alternative to plain flank steak. Read more...
Manchego Cheesy Rice
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Serve with Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans. Read more...
Black Bean Salsa with Exotic Fruit and Vegetable Chips
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A fresh, chunky salsa that's perfect for parties or snacking. Serve with multi-colored chips for an extra punch of color. Read more...
Oodles of Noodles Chicken Soup
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Chicken noodle soup: Everybody loves it, especially if it’s homemade. And mine is heavy on the noodles. (Shocking, right?) Read more...
Everything Gumbo
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In Cajun/Creole cooking, “the trinity” is a trio of vegetables (onion, celery, bell pepper) that starts out lots of dishes, including this gumbo. My trinity is “plus two” because I add garlic and a chile. You can shop for fresh seafood along with everything else if you’re planning on serving this onCook Day, but if you’re serving it later in the week, pick it up no earlier than the day before you’ll be serving it (and ideally on the day itself). Suggested side: Crusty white bread or rice with scallions... Read more...