Rachael Rays Mexican Sundaes Recipes

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TORTONI SUNDAES



Tortoni Sundaes image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 6 servings

Number Of Ingredients 6

2 pints vanilla ice cream, softened in microwave on defrost for 1 minute
10 coconut cookies or coconut macaroons, from bulk cookie bins or shelf packaged
1/2 cup maraschino cherries, drained and chopped, plus 6 whole, for garnish
1/2 cup mini semisweet chocolate chips
Chocolate syrup or hot fudge sauce, for topping
1 package, 2 ounces, chopped salted nut topping, available on baking aisle

Steps:

  • Combine softened vanilla ice cream with crumbled macaroons, chopped maraschino cherries and mini semisweet chocolate chips. Spoon mixture into a small, glass, mixing bowl. Cover with plastic wrap and freeze until ready to serve dessert.
  • To form sundaes, scoop tortoni ice cream mixture into ice cream bowls. Drizzle with chocolate syrup or warmed hot fudge, top with remaining whole maraschino cherries and nut topping.

RACHAEL RAY'S MEXICAN LASAGNA



Rachael Ray's Mexican Lasagna image

Rachael must love her Mexican lasagna because she has several versions. I found this highly-rated recipe on the Food Network. This is broken into simple steps. The spinach flavored tortillas really make this something special. If you like spicy foods, be adventurous and try Jalapeno Cheddar tortillas. *NOTE* If you plan to have leftovers, the reviewers recommend serving the tortillas on the side and not layering with them. The tortillas get will be soggy after sitting in the refrigerator. Doing that makes assembly a snap! :)

Provided by Kats Mom

Categories     One Dish Meal

Time 30m

Yield 1 pan, 4 serving(s)

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
2 lbs ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15 ounce) can black beans, drained
1 (14 ounce) can stewed tomatoes or 1 (14 ounce) can fire-roasted tomatoes
1 cup frozen corn kernels
salt
8 (8 inch) spinach tortillas, available on dairy aisle of market
2 1/2 cups cheddar cheese or 2 1/2 cups monterey jack pepper cheese, shredded
2 scallions, finely chopped

Steps:

  • Preheat the oven to 425 degrees F.
  • TO COOK THE FILLING: Preheat a large skillet over medium high heat.
  • Add 2 tablespoons extra-virgin olive oil - twice around the pan.
  • Add chicken and season with chili powder, cumin, and red onion.
  • Brown the meat, 5 minutes.
  • Add taco sauce or stewed or fire roasted tomatoes.
  • Add black beans and corn.
  • Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
  • ASSEMBLE LASAGNA: Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil.
  • Cut the tortillas in half or quarters to make them easy to layer with.
  • Build lasagna in layers of meat and beans, then tortillas, then cheese.
  • Repeat: meat, tortilla, cheese again.
  • Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
  • Top with the scallions.
  • *NOTE* - I omit the last step and offer the chopped scallions, chopped tomatoes, salsa and sour cream on the side as additional toppings.

Nutrition Facts : Calories 866.9, Fat 41.3, SaturatedFat 17.9, Cholesterol 219.4, Sodium 1295.6, Carbohydrate 49.8, Fiber 10.3, Sugar 5.4, Protein 76.2

RACHAEL RAY'S MEXICAN SUNDAES



Rachael Ray's Mexican Sundaes image

This comes from her Open House cookbook and is a no brainer dessert. Please don't sub in any of the ingredients because they are made to go together to get the right flavor. This is a great end to a mexican meal. I made enchiladas, mexican salad and served this as a dessert. It was nice and light. Guests liked it a lot and talked about its unique flavor. It is not meant to be a heavy dessert. Yum-O. Enjoy. ChefDLH

Provided by ChefDLH

Categories     Dessert

Time 10m

Yield 8 serving(s)

Number Of Ingredients 3

8 ounces honey (in a honey bear squeeze bottle)
2 pints vanilla ice cream (vanilla bean specifically)
4 ounces salted Spanish peanuts (tiny peanuts with skins)

Steps:

  • Drizzle a little honey in the bottom of each ice cream dish.
  • Place a scoop of Vanilla bean ice cream on top.
  • Drizzle scoops with a little more honey, just enought to glaze the scoops.
  • sprinkle sundaes with salted Spanish peanuts and serve.

Nutrition Facts : Calories 303.8, Fat 14.3, SaturatedFat 5.5, Cholesterol 29, Sodium 56.5, Carbohydrate 41.2, Fiber 1.7, Sugar 37.9, Protein 6.1

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