Rachael Rays Mexican Sundaes Recipes

TORTONI SUNDAES

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.

SPANISH SUNDAES

Steps:

• Bring a small pot of water to simmer over low heat.
• Stand the jar of chocolate sauce in the water and heat until warmed through.
• Whisk the cream, almond extract and sugar in a medium bowl until soft peaks form, about 1 to 2 minutes.
• Chop the Marcona almonds.
• Season the warm sauce with cinnamon and cayenne.
• Fill sundae dishes with chocolate fudge, nuts, ice cream, more fudge, more nuts and top with whipped cream.
• OLE!

MEXICAN CARAMEL SUNDAES

Steps:

• Preheat oven to 400 degrees F.
• In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon. Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes. Remove tortillas from oven, let cool to harden and break into large, uneven pieces. Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate. Top with 2 large scoops ice cream. Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon. Top each sundae with whipped cream swirls and Spanish peanuts.

SPICY SUNDAES

Steps:

• Heat the dessert sauce in small pot or microwave in small bowl. Stir in orange liqueur, cinnamon, and hot pepper. Fill sundae dishes with 2 scoops of ice cream and top with spicy, warm sauce and whipped cream. Using a vegetable peeler, decorate the sundaes with shavings of dark chocolate.

MEXICAN LASAGNA

Steps:

• Preheat the oven to 425 degrees F.
• 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.
• 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 and serve.

LOOKING FOR MR. GOODBAR SUNDAES

Steps:

• Get 4 sundae cups or goblets out and place a huge scoop of ice cream in each. Heat the fudge sauce 30 seconds in microwave, with the lid off the jar. Sprinkle a handful of nuts into each dish, top with a layer of fudge, another scoop of ice cream, a spoonful more of fudge. Heat the honey in microwave 10 to 15 seconds. Top sundaes with whipped cream, a drizzle of warm honey, then garnish with a few red peanuts and a couple of mini candy bars at the edge of the cup or goblet. edge. Serve with long spoons if you got them on plates, to catch any overflow.