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That salsa is awesome served just with cinnamon chips. I have used it as a B recipe several times. Pass it around with the salad chopper!chefann said:mmm.... sounds good.
Don't forget about the mango salsa sundaes from a couple summers ago. That salsa would be a good part of ice cream nachos.
Here you go. I'm sure Deb won't mind sharing here.esavvymom said:*Bump* I saw that someone posted a file for Ice Cream nachos on Director Success....but I'm a lowly SC, so I can't access it. (I only found it because it came up in a google search). Would one of you directors mind posting that file here? For your convenience- this is the thread link on Director Success..One gal was asking for info on them, and it sounded really good!Thanks!
*ICE CREAM NACHOSIngredients:flour tortillas
cinnamon
sugar
Vanilla ice cream
2-3 Bananas
1 lb. Strawberries
whole, fresh pineapple
Nuts
Chocolate bar
Cool whip
Hot Fudge
Caramel sauce 1. Preheat oven to 400 degrees
2. Mix equal parts cinnamon and sugar in the FLOUR/SUGAR SHAKER.
3. Lay out 2 tortillas on the LARGE GROOVED CUTTING BOARD. Brush with water using CHEF'S SILICONE BASTING BRUSH. Sprinkle with the cinnamon/sugar mixture.
4. Using PIZZA CUTTER, cut tortillas into triangles. Transfer to LARGE BAR PAN (or any other flat stone). Bake for 8-10 mins or until brown and crisp.
5. Spread tortilla chips all over the RECTANGULAR PLATTER WITH HANDLES
6. Rinse strawberries in the MESH COLANDERS.
7. Use the CORE N MORE to remove stems and then slice with the EGG SLICER PLUS. Place sliced strawberries in 2 CUP PREP BOWL.
8. Slice bananas with the EGG SLICER PLUS and place in 2 CUP PREP BOWL.
9. Using the LARGE GROOVED CUTTING BOARD and the FORGED CHEF’S KNIFE, cut the top and bottom off the pineapple and then cut in half horizontally (through the equator).
10. Cut both pieces of the pineapple using the PINEAPPLE WEDGER then cut the fruit into smaller chunks with the CHEF’S KNIFE.
11. Toast nuts in the 8" SAUTE PAN and then chop the nuts using the FOOD CHOPPER.
12. Using the SKINNY SCRAPER, place hot fudge in the SMALL MICROCOOKER and cook for 30-60 seconds until melted.
13. Place caramel dip in a 1 C PREP BOWL and microwave until warm/melted.
14. Using the MEDIUM SCOOP, fill the EASY ACCENT DECORATOR with Cool Whip.
15. Get the ice cream from the freezer and scoop on top of chips using the ICE CREAM DIPPER.
16. Add the strawberries, bananas, and pineapple on top of ice cream.
17. Top with Cool Whip in EASY ACCENT DECORATOR.
18. Use V-SHAPED CUTTER & SMALL BAMBOO SPOONS to drizzle hot fudge and caramel over all.
19. Garnish with chopped nuts and grate chocolate over the entire platter using the MICROPLANE ADJUSTABLE GRATER.
20. Serve using CHEF’S TOOLS SLOTTED TURNER OR SPOON. Note: You can also keep all the components separate and have everyone build their own nacho sundae.*
*
Deb Jennings #447038
Independent Team Leader
815.823.9060
[email protected]
Yes, we have a variety of delicious vegetarian recipes for grilling such as grilled vegetable skewers, grilled portobello mushrooms, and grilled veggie burgers. You can find these recipes on our website or in our "Grillin' and Chillin'" cookbook.
The key to preventing food from sticking to the grill is to make sure it is properly preheated and well-oiled before adding the food. You can also try brushing the food with a light coating of oil before grilling. Using a grilling basket or foil can also help prevent sticking.
Absolutely! We have a variety of healthy grilling recipes such as grilled salmon with avocado salsa, grilled chicken and vegetable kabobs, and grilled veggie and quinoa salad. These recipes are all packed with flavor and are a great option for those looking for healthier grilling options.
One of our top recommendations for a delicious and versatile marinade is our Classic BBQ Marinade. It's easy to make and works well with a variety of meats such as chicken, pork, and beef. You can find the recipe on our website or in our cookbook.
When grilling seafood, it's important to keep a close eye on it as it can easily overcook. It's best to use a grilling basket or foil to prevent the fish from sticking to the grill. You can also marinate the seafood beforehand to add flavor and prevent it from drying out. Lastly, make sure the grill is well-oiled before adding the seafood to prevent sticking.