RASPBERRY-CHOCOLATE GELATIN
Provided by Food Network Kitchen
Time 3h45m
Yield 9 servings
Number Of Ingredients 7
Steps:
- Puree the raspberries with 3/4 cup sugar and 1/3 cup water in a blender. Pour through a fine-mesh sieve into a bowl.
- Bring half of the raspberry puree to a boil in a small saucepan over medium heat. Sprinkle 4 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Stir in the hot raspberry puree until the gelatin dissolves, then stir in the remaining raspberry puree.
- Spray nine 5-ounce paper cups with cooking spray. Fill each cup about three-quarters full with the raspberry gelatin mixture. Refrigerate until the gelatin starts setting but the surface is still tacky, about 45 minutes.
- Meanwhile, bring the half-and-half and the remaining 1/4 cup sugar to a boil in a small saucepan, stirring until the sugar dissolves. Add the chocolate, reduce the heat to low and cook, stirring, until smooth. Sprinkle the remaining 2 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Pour in the chocolate mixture and stir until the gelatin dissolves. Pour the chocolate gelatin mixture into the cups on top of the raspberry gelatin and refrigerate until fully set, about 3 hours.
- Unmold the gelatin: Invert the cups onto plates and carefully tear off the paper. Top with whipped cream and raspberries.
GRILLED CHOCOLATE-RASPBERRY BURRITOS
Make and share this Grilled Chocolate-Raspberry Burritos recipe from Food.com.
Provided by LAURIE
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Stack tortillas and place in foil.
- Place over heat, turning occasionally until tortillas are warm and pliable.
- Remove and separate.
- Sprinkle each with chips and berries in the center.
- Fold in sides and roll up.
- Brush with half the melted butter.
- Place each on rack over heat, cover and grill about 3 minutes til grill marks show and chocolate is melted, turning at least once.
- Transfer to serving dish and brush with remaining butter.
- Combine sugar and cinnamon and sprinkle over burritos.
- Serve immediately with ice cream if desired.
Nutrition Facts : Calories 436.7, Fat 22, SaturatedFat 12, Cholesterol 15.3, Sodium 289.9, Carbohydrate 60.1, Fiber 6.3, Sugar 26.4, Protein 6.5
GRILLED VEGGIE BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 burritos
Number Of Ingredients 20
Steps:
- Prepare a grill for medium heat.
- Split the yellow squash and zucchini lengthwise down the middle. Brush them and the corn with olive oil, sprinkle with salt and pepper and grill until the veggies are somewhat soft and have nice grill marks. Allow to cool slightly, then cut the squash and zucchini into large dice. Scrape the corn from the cob.
- Warm the tortillas in a microwave. Heat the black beans in a pot and mash with a fork.
- To build the burritos, heap some Garlic Cilantro Lime Rice, mashed beans and diced veggies in the middle of each tortilla. Top with grated cheese, chopped tomatoes, chopped onions and sour cream. Tuck in the ends and roll into a burrito shape.
- Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
- Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.
- 2012 Ree Drummond, All Rights Reserved
GRILLED BURRITOS
These burritos have a great flavor and are very filling. This recipe makes a lot, but it reheats well. You can add or take away any number of ingredients to make these fit your family's tastes.
Provided by Krich
Categories Mexican
Time 30m
Yield 10 large burritos
Number Of Ingredients 13
Steps:
- Brown ground beef and drain.
- While browning ground beef, cook instant rice according to box directions.
- Warm refried beans in small saucepan.
- In a frying pan mix ground beef, enough water to just cover bottom of pan and taco seasoning mix.
- Stir well.
- Cook covered for 5 to 10 minutes until meat and sauce are combined.
- Add cooked rice and kidney beans to meat mixture.
- Cook until warmed throughout.
- Warm tortilla shells in microwave for 10-12 seconds.
- Cover center of shell with refried beans.
- Add meat mixture, then cheese, sour cream, taco sauce and whatever other ingredients you prefer.
- Fold over one side of tortilla, then fold in both ends.
- Finally fold over the other side of tortilla.
- Carefully place tortilla folded side down on a warm/hot frying pan or griddle.
- Let brown then turn over and brown other side.
Nutrition Facts : Calories 246.9, Fat 6.3, SaturatedFat 2.3, Cholesterol 33.3, Sodium 247.3, Carbohydrate 30.2, Fiber 6, Sugar 0.5, Protein 16.8
GRILLED RASBERRY CHOCOLATE BURRITOS
Wanted something sweet and didn't want to turn oven on or be stuck in the kitchen. These turned out rather yummy! The measurments are fairly accurate as I just eye ball it.
Provided by Kristin Miller
Categories Other Desserts
Number Of Ingredients 7
Steps:
- 1. Stack tortillas in foil. Place over heat on grill and turn occasionally to make tortillas warm and pliable. Once warm, remove from foil and seperate.
- 2. Sprinkle each with chocolate chips and berries in the center of tortilla. Fold in sides and roll up.
- 3. Brush each outside with half of melted butter. Place each on grill rack, cover and grill for about 3 mins., turning atleast once. Remove from heat once chocolate has melted and grill marks are shown.
- 4. Transfer to serving dish and brush with remaining melted butter. Sprinkle with cinnamon and sugar. Serve warm with vanilla ice cream and or Cool Whip. I've also done this with strawberries as well. You can also do this indoors if you have a George Foreman grill or grill pan.
RASPBERRY AND BLACKBERRY GALETTE
I've made this in mixed combo's of scratch, with pre-made store bought pie crusts, with fresh berries, frozen berries and it always taste great. Make sure the frozen berries are well drained. Or use the berry that is in season! Also, seal up cracks by pinching dough, otherwise, the filling will leak and put a piece of foil on bottom of oven just in case.
Provided by Antifreesz
Categories Tarts
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- CRUST;.
- Combine flour,sugar and salt in food processor;pulse to combine.
- Add butter and yolks;pulse until water is incorporated or until the dough forms a ball around blades.
- Turn out mixture onto lightly floured surface, press into lightly floured surface,press into a ball and then flatten into a 6 inch disk.
- Cover with plastic wrap and chill until firm in the refrigerator for about a hour.
- Preheat oven 450°F.
- On floured surface roll out to 14 to 15 inches.
- Transfer to unrimmed baking sheet.
- FILLING;.
- Toss together berries,2/3 cup sugar and cornstarch in medium bowl, coat well.
- Spread over dough,leaving 2 1/2 inch border of crust. Fold dough edge over the fruit;pleating and pinching to seal any cracks.
- Brush with egg whites and sprinkle the 2 teaspoons sugar over fruit but not the dough.
- Bake 45 minutes or until crust is deep golden brown and filling is hot and bubbling.
- If crust browns and filling is not ready cover crust(not berries)with loosely foil and continue baking.
- Cool on pan for 20 minutes.
- Slide spatula under all sides of crust to loosen galette from sheet and transfer to platter.
- Serve warm or at room temperature.
Nutrition Facts : Calories 649.9, Fat 33.4, SaturatedFat 20, Cholesterol 151.8, Sodium 320.7, Carbohydrate 81.4, Fiber 7.8, Sugar 35.4, Protein 8.7
CHOCOLATE BURRITOS
Melted chocolate mousse in a deep fried cinnamon burrito topped with whipped cream, raspberry sauce, hot fudge and fresh raspberries. This recipe will make anyone stand up and yell olé!
Provided by Chef Florida Janie
Categories Dessert
Time 18m
Yield 10 burritos, 6-10 serving(s)
Number Of Ingredients 12
Steps:
- This recipe makes 6-10 burritos.
- MAKE THE MOUSSE FIRST Open box of Dream Whip and add both packets to a large bowl. Add one cup milk and 1 teaspoon vanilla. Beat on high for 6 minutes. Add the packet of instant chocolate pudding and add one cup milk. Beat low to mix then on high for about 4 minutes.
- Lay one flour tortilla shell out flat. Sprinkle with cinnamon.
- Take about 1/3 cup mousse and place on tortilla at one end. (Do not use more than 1/3 cup because it will ooze out the sides. Trust me 1/3 cup of mousse is plenty!) Fold that end of the tortilla with mousse over one fold, then fold in the sides and continue folding gently until you almost reach the end.
- Beat 1 egg well and brush egg on the last flap of the tortilla. (You won't use the entire egg on one burrito. You will use one egg for about 6-10 burritos.) The egg will help keep the burritos together at the last fold.
- Hold the fold together for a few seconds to make sure it seals well.
- Drop in hot vegetable oil or a deep fryer until the burrito is a little brown and crunchy (approximately 3 minutes depending on how hot your oil is). If using stove top method be sure to turn the burrito over to ensure crispness on both sides.
- Remove from fryer and lay on paper towel to drain excess oil.
- Take your raspberry preserves and place in small microwave safe dish. Heat for about 10 seconds. Remove and stir to smooth consistency. Reheat as necessary to make warm and fluid. Do the same with the hot fudge.
- Lay the burrito on a plate. cover with whipped cream and drizzle warm raspberry sauce and hot fudge.
- Sprinkle each burrito with fresh raspberries and serve immediately.
Nutrition Facts : Calories 781.9, Fat 20.5, SaturatedFat 10, Cholesterol 47.1, Sodium 1292.8, Carbohydrate 132.7, Fiber 6.9, Sugar 47.9, Protein 15.9
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5/5 (1)Calories 361 per servingTotal Time 20 mins
- Stack the tortillas and wrap in a piece of foil; grill over medium-low heat about 5 minutes or until warm and pliable, turning packet once. [Or, wrap the tortilla stack in microwave-safe paper towels instead of foil; microwave on 100 percent power (high) for 20 to 40 seconds or until tortillas are warm and pliable.]
- Sprinkle 1/4 cup each of the chocolate pieces and the raspberries in the center of each tortilla; fold in sides and roll up. Brush burritos with half of the melted butter. Grill burritos on the rack of an uncovered grill directly over medium-low heat about 3 minutes or until the tortillas begin to show grill marks and the chocolate is melted, turning once. Transfer to a serving platter. Brush tortillas with remaining melted butter. In a small bowl combine the sugar and cinnamon; sprinkle over the burritos. Serve immediately. Makes 4 servings.
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- Combine melted butter, brown sugar, cinnamon and vanilla. Brush one side of each tortilla with melted butter mixture.
- Gently combine raspberries and chocolate chips. Spoon raspberry mixture evenly onto centres of buttered side of tortillas.
- Fold bottom and top edges of each tortilla 1 inch over raspberry mixture. Fold sides of tortillas to centres, overlapping edges.
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