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Rachael Ray Recipes

Pasta, Cheese and Trees My Mama's Way
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My mom adds garlic and ricotta cheese to this dish. This is the way I had my pasta and trees when I was little – and I still do today! Read more...
Double Dipped Spicy Chicken
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Finger lickin' good for your next picnic! Read more...
Farmer’s Breakfast Deviled Eggs
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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
Curry and Chutney Deviled Eggs
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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
Umami-Marinated Flank Steak with Pearled Barley and Corn Salad
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Umami = yummy! A delicious blend of flavors makes for a sensational steak marinade. Pearled Barley and Corn Salad is just right alongside; enjoy leftovers hot or cold for lunch the next day! Read more...
Tor-tata
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Serve this tortilla frittata hot with sautéed peppers and onions or at room temperature with a tomato and avocado salad alongside. Read more...
Portland Pork Schnitzel-wiches with Pinot-Blackberry Gravy
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A fresh crusty ciabatta roll envelopes a tender, yet crunchy pork cutlet topped with a fruity wine sauce in this schnitzel-wich.  Read more...
Uptown Burgers and Tots
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'Tis the season for a little bit of luxury. Beef tenderloin burgers topped with melted mozzarella or mild cheddar taste like butter in your mouth. Homemade tater tots are an irresistible side. Read more...
Golden Bloom Chicken
|rachael-ray
Budget tip from Rach: Halve the chicken breasts horizontally, separating each into 2 cutlets. (Some markets sell “thin cut” chicken for a premium price but with a sharp knife, cutting the chicken breast yourself is easy, so why not save yourself some money!) Place each halved cutlet in an individual sealable plastic freezer bag with a slider tab. Add a tablespoon of water to each baggie and pound them into thin cutlets. The baggies can now be stacked and frozen for future use. Each portion will thaw in minutes and... Read more...
Poquito and Grande: Taquitos and Burritos
|rachael-ray
Ingredients For the taquitos: 2 cups shredded rotisserie chicken 1 teaspoon ground cumin 1/2 teaspoon dried oregano Salt and freshly ground black pepper 1 can chopped green chiles (4 ounces) A few leaves fresh cilantro or parsley, finely chopped Vegetable or canola oil, for frying 12 corn tortillas (6-inch) For the dipping sauce for burritos and taquitos: 1 tablespoon extra virgin olive oil 1 red onion, chopped 2 cloves garlic, grated or finely chopped 1 teaspoon sugar 1 tablespoon chili powder, a palm full 1 1/2 teaspoons ground cumin (1/2... Read more...
Sausage O'Patties
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Serve with Spiked Beans-n-Toast and Cream Eggs with Irish Cheese and Chives. Read more...
Grilled Green Quesadillas with Brie and Herbs
|rachael-ray
There are many consistencies to Brie cheese. A firmer variety is best for this recipe so that it doesn't ooze too much out of your wraps. –RR Read more...