Rachael Rays Tortoni Recipe Foodcom

RACHAEL RAY'S TACOZAGNA

Steps:

• Preheat oven to 400°F
• Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil.
• Add the meat and brown, 5 minutes.
• While meat browns, grate the zucchini and carrots with a box grater.
• Add the vegetables to the meat and grate in the onion and garlic.
• Season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more to soften vegetables.
• Stir in beef stock.
• Grease a 8x13-" baking pan with vegetable oil.
• Layer in 3 overlapping flour tortillas and top with 1/3 meat, 1/3 cheese.
• Repeat the layers twice and bake 10-12 minutes to brown cheese.
• Top with scallions, lettuce and tomatoes, cut into squares and serve.

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.

RACHAEL RAY'S YAKITORI NOODLE BOWLS- REMIXED

Steps:

• Cook pasta according to directions.
• While pasta is cooking, brown chicken pieces with grated ginger, salt and pepper. Once browned add scallions and carrots. Cook veggies for a moment then add stock, soy sauce, terryaki sauce, cornstarch and sugar.
• Bring sauce to a boil and simmer until pasta is cooked.
• Drain pasta. Stir together pasta and chickn mixture. Serve topped with toasted sesame seeds or plain.

TORTONI

Steps:

• Mix evaporated milk and sugar.
• Add macaroon crumbs.
• Let soak for one hour.
• Fold in the whipped cream, salt, and vanilla.
• Fill individual souffle cups.
• Sprinkle with additional crumbs and chopped cherries.
• Freeze.
• Serve with additional dollop of whipped cream.

THREE MUSHROOM RIGATONI

Steps:

• Heat a grill pan to high.
• Place a large pot of water on the stove to boil. Add salt and cook rigatoni to al dente.
• Place porcini in a small pot with about 2 cups of water. Bring to a boil, drop to simmer, and reduce liquid by half, 10 minutes.
• While pasta and porcini are working, pour about 1/4 cup extra-virgin olive oil into a small bowl. Use a pastry brush to coat the portobellos in extra-virgin olive oil and place them on hot grill. Cook until dark and tender, 7 to 8 minutes, turning once. Remove and let rest.
• Heat a large deep skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add shiitakes and cook a few minutes then add garlic and cook a couple minutes longer. Add wine and reduce a minute. Halve and slice portobellos then add to shiitakes. Scatter the rosemary into the pan and turn to distribute the herb. Season the mushrooms with salt and pepper. Stir in tomatoes. Remove the porcini from steeping broth with a slotted spoon and chop. Stir mushrooms into sauce then add a few ladles of the steeping broth. Do not use the very last of it: any grit in the dried mushrooms will have settled to the bottom of the pot. Let flavors combine for a couple of minutes more.
• Drain pasta and add to warm pot. Grate some Romano down over the pasta and add a few ladles of the sauce to the pasta. Toss the pasta and sauce to coat, then transfer to a serving platter or into individual bowls and top with remaining sauce. Pass more cheese at table for topping, and bread for mopping. Yum-o!