For you that live on the Wasatch front you get to experience this wonder at a whim, for us in the Basin, the mileage presents a problem... Never fear, I have found that which is Cafe Rio
Beef:
Cafe Rio Beef:
3lb Chuck Roast
1 Can Green Chile (I used half of the big can to use the other half for rice/beans)
Sauce
1 C Beef Broth
1 Small Can Tomato Sauce
1 T Cumin
1/2 Onion
3 Cloves of Garlic, Minced
Place chuck roast in crock pot, pour green chile sauce, beef broth, & tomato sauce over the top and add cumin & garlic. Cut an onion in half a place full onion rings on top of the roast to flavor...they will be removed when the roast is cooked and discarded. Cook on low for 8-9 hours, or until meat falls apart easily. Shred meat into a different container, strain juices from the crock pot and pour over shredded beef.
Cilantro-Lime Vinaigrette Dressing
3 Tbsp vegetable oil
3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic1 tsp sugar
1 Tbsp vinegar
1 small jalepeno, seeded & diced
Combine in blender or food processor.
Green Chile Lime Rice
In a saucepan sauté
2 Tbsp butter
1 yellow onion, diced
4 cloves garlic
In a large pot, boil:
6 2/3 c. water
8 tsp chicken bouillon
½ bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chiles
1 Tbsp lime juice
½ tsp pepper
3- 3 ½ c. rice
Black Beans:
1 Can of Black Beans, Rinsed and Drained
1 1/3 C Tomato Juice
2 Cloves Garlic, Minced
1 tsp Cumin
2 T Olive Oil
1 1/2 tsp Salt
2 T Fresh Cilantro Chopped
In a skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
Tuesday, May 26, 2009
NO EXCUSES, THIS IS PATHETIC!!!
Okay I've been slacking, what with moving, having a baby, taking care of said baby... But... I'm back and I'm trying new things and... well here we go!!!
Friday, December 12, 2008
Golden Corral Rolls, copycat of course
Ingredients
1 envelope Active dry yeast
1/4 cup Very warm water
1/3 cup Sugar
1/4 cup Butter or margarine
1 teaspoon Salt
1 cup Scalding hot milk
1 Egg −− lightly beaten
4 1/2 cups Sifted all−purpose flour
2 tablespoons Melted butter or margarine −− for brushing rolls
Directions
Sprinkle the yeast over very warm water in a large bowl (Very warm
water should feel comfortably warm when dropped on wrist.) Stir until
yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt
to hot milk and stir until the sugar dissolves and butter or margarine
is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to
yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time,
to form a soft dough. Use some of the remaining 1/2 cup of the flour to
dust a pastry cloth. Knead the dough lightly for 5 minutes, working in
the remaining flour (use it for flouring the pastry cloth and your
hands). Place dough in a warm buttered bowl; turn greased side up.
Cover and let rise in a warm place until doubled in bulk, about 1 1/4
to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly
floured pastry cloth. Dough will be sticky, but use as little flour
as possible for flouring your hands and the pastry cloth, otherwise
the rolls will not be as feathery light as they should be. Pinch off
small chunks of dough and shape into round rolls about 1 1/2 to
1 3/4 inches in diameter. Place in neat rows, not quite touching,
in a well−buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in
a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of
rolls with melted butter or margarine, then bake in a 375 degree oven
for 18 to 20 minutes or until nicely browned. Serve warm with plenty
of butter. This recipe yields about 2 dozen rolls.
1 envelope Active dry yeast
1/4 cup Very warm water
1/3 cup Sugar
1/4 cup Butter or margarine
1 teaspoon Salt
1 cup Scalding hot milk
1 Egg −− lightly beaten
4 1/2 cups Sifted all−purpose flour
2 tablespoons Melted butter or margarine −− for brushing rolls
Directions
Sprinkle the yeast over very warm water in a large bowl (Very warm
water should feel comfortably warm when dropped on wrist.) Stir until
yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt
to hot milk and stir until the sugar dissolves and butter or margarine
is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to
yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time,
to form a soft dough. Use some of the remaining 1/2 cup of the flour to
dust a pastry cloth. Knead the dough lightly for 5 minutes, working in
the remaining flour (use it for flouring the pastry cloth and your
hands). Place dough in a warm buttered bowl; turn greased side up.
Cover and let rise in a warm place until doubled in bulk, about 1 1/4
to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly
floured pastry cloth. Dough will be sticky, but use as little flour
as possible for flouring your hands and the pastry cloth, otherwise
the rolls will not be as feathery light as they should be. Pinch off
small chunks of dough and shape into round rolls about 1 1/2 to
1 3/4 inches in diameter. Place in neat rows, not quite touching,
in a well−buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in
a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of
rolls with melted butter or margarine, then bake in a 375 degree oven
for 18 to 20 minutes or until nicely browned. Serve warm with plenty
of butter. This recipe yields about 2 dozen rolls.
Friday, November 28, 2008
Joleen, sorry I'm so late posting this
It sounds SOOO good!!! I'm going to for sure put it on my grocery list for this next trip!
(Joleen Kremin)
I tried a new recipe this week it turned out great! I did it just before I went to bed and when I woke up my lunch was all ready for work. The meat was super tender and melty! Its basically apple roast in a stew.
Its easy
Apple Cider Beef Stew
1 pkg stew meat – lightly salted/peppered
1 pkg baby carrots (I used the ones that are tiny – really bite size)
6 chopped potatoes (I used red potatoes and left the skins on)
1 lg onion (I just sliced it and left it in rings)
2 chopped apples (I used gala it was all I had)
2 cups apple cider (I substituted juice for cider because juice was cheaper)
2 cups beef bouillon
Put in crock pot for 8 hours on low.
I would salt it a little extra as it needed some more than the stuff you put on the beef, and I also added some pepper but not a ton.
I got it from a website my mom and I have been trying – they are simple real-life sort of recipes…
http://www.simplifysupper.com/index.php?day=1&year=2008&month=12&viewmine=&username=
(Joleen Kremin)
I tried a new recipe this week it turned out great! I did it just before I went to bed and when I woke up my lunch was all ready for work. The meat was super tender and melty! Its basically apple roast in a stew.
Its easy
Apple Cider Beef Stew
1 pkg stew meat – lightly salted/peppered
1 pkg baby carrots (I used the ones that are tiny – really bite size)
6 chopped potatoes (I used red potatoes and left the skins on)
1 lg onion (I just sliced it and left it in rings)
2 chopped apples (I used gala it was all I had)
2 cups apple cider (I substituted juice for cider because juice was cheaper)
2 cups beef bouillon
Put in crock pot for 8 hours on low.
I would salt it a little extra as it needed some more than the stuff you put on the beef, and I also added some pepper but not a ton.
I got it from a website my mom and I have been trying – they are simple real-life sort of recipes…
http://www.simplifysupper.com/index.php?day=1&year=2008&month=12&viewmine=&username=
Monday, November 24, 2008
Sweet Potato Balls and Pumpkin Streusel Pie
Sweet Potato Balls
4 large sweet potatoes
2/3 cup packed brown sugar
2 T orange juice
1 t orange zest
1/2 teaspoon grated nutmeg
2 cups shredded sweetened coconut
1/2 cup granulated sugar
1 t ground cinnamon
1 bag large marshmallows
preheat oven to 350 degrees
Bake the potatoes until tender then peel and mash them. Stir in the brown sugar orange juice, zest and nutmeg. In a seperate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creaeting a 2-3 inch diameter ball. Roll the balls in the coconut mixture, bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the ball to burst.
Pumpkin Streusel Pie
WARNING: We are trying this for the first time for Thanksgiving, it just looks SOOO good!
1 pie shell
2 cups canned pumpkin
1 14 oz can sweetened condensed milk
2 eggs slightly beaten
1 1/2 t ground cinnamon
1/2 t ginger
1/2 t nutmeg
1/2 t salt
1/4 c. brown sugar, packed
2 T flour
2 T butter
3/4 cup walnuts finely chopped
Preheat oven to 425. In a mixing bowl, combine the pumpkin, sweetened condensed milk, eggs, 1 teaspoon cinnamon, ginger nutmeg and salt, pour batter into pie shell. bake for 15 minutes, reduce oven temp to 350. in a small bowl, combine brown sugar, flour and remaining cinnamon. cut in the butter until the mixture is crumbly. Stir in walnuts, sprinkle mixture evenly over the pie. bake for 40 minutes, cool completely. Refrigerate any leftovers
4 large sweet potatoes
2/3 cup packed brown sugar
2 T orange juice
1 t orange zest
1/2 teaspoon grated nutmeg
2 cups shredded sweetened coconut
1/2 cup granulated sugar
1 t ground cinnamon
1 bag large marshmallows
preheat oven to 350 degrees
Bake the potatoes until tender then peel and mash them. Stir in the brown sugar orange juice, zest and nutmeg. In a seperate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creaeting a 2-3 inch diameter ball. Roll the balls in the coconut mixture, bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the ball to burst.
Pumpkin Streusel Pie
WARNING: We are trying this for the first time for Thanksgiving, it just looks SOOO good!
1 pie shell
2 cups canned pumpkin
1 14 oz can sweetened condensed milk
2 eggs slightly beaten
1 1/2 t ground cinnamon
1/2 t ginger
1/2 t nutmeg
1/2 t salt
1/4 c. brown sugar, packed
2 T flour
2 T butter
3/4 cup walnuts finely chopped
Preheat oven to 425. In a mixing bowl, combine the pumpkin, sweetened condensed milk, eggs, 1 teaspoon cinnamon, ginger nutmeg and salt, pour batter into pie shell. bake for 15 minutes, reduce oven temp to 350. in a small bowl, combine brown sugar, flour and remaining cinnamon. cut in the butter until the mixture is crumbly. Stir in walnuts, sprinkle mixture evenly over the pie. bake for 40 minutes, cool completely. Refrigerate any leftovers
Sunday, November 16, 2008
Holiday cookies from Hope Taft
Hope's also taught me to make these, OH my gosh, talk about a sinful dessert, but SOOO stinking good!
MEXICAN WEDDING CAKES (from The All-New All-Purpose Joy of Cooking)
Yields about 4 dozen 1 ¼ “ cookies
In Mexico, where they’re often served at weddings, these are known as Pastelitas de Boda, or Little Wedding Cakes. They are also known as Pecan Butter Balls.
1 c. coarsely chopped pecans, toasted (see instructions below)
Position oven rack into the upper third of the oven. Preheat oven to 350. Grease cookie sheets or line with parchment paper.
Toast pecans, stirring occasionally, in a baking pan until lightly brown, about 5-7 minutes.
½ pound (2 sticks) unsalted butter, softened at room temp
¼ t. salt
½ c. + ½ c. powdered sugar
2 t. vanilla
2 c. flour
Set aside pecans to cool completely, then grind until very finely chopped but not powder or oily. (I just bought pre-ground pecans and toasted that. Maybe it would taste even better to follow the instructions to the “t”, but I think it has always turned out tasty.)Beat the butter, salt, ½ c. of powdered sugar, and vanilla on medium speed until very fluffy and well-blended. Gradually beat the pecans into the butter mixture. Sift the flour over the top and stir in until well-blended.Pull off pieces of the dough and roll between your palms into generous 1” balls. (At this point I place the balls on a cookie sheet lined with wax paper and freeze them. After frozen, I put them into a Tupperware dish and keep frozen until I’m ready to bake them.) When ready to bake, place about 1” apart on a well-greased cookie sheet. Bake, 1 sheet at a time, until the cookies are faintly tinged with brown, 12-14 minutes. Rotate the sheet halfway through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly. Cookies will crumble easily, so carefully transfer the cookies to racks to cool completely. Roll the cookies in remaining ½ c. powdered sugar until coated.
MEXICAN WEDDING CAKES (from The All-New All-Purpose Joy of Cooking)
Yields about 4 dozen 1 ¼ “ cookies
In Mexico, where they’re often served at weddings, these are known as Pastelitas de Boda, or Little Wedding Cakes. They are also known as Pecan Butter Balls.
1 c. coarsely chopped pecans, toasted (see instructions below)
Position oven rack into the upper third of the oven. Preheat oven to 350. Grease cookie sheets or line with parchment paper.
Toast pecans, stirring occasionally, in a baking pan until lightly brown, about 5-7 minutes.
½ pound (2 sticks) unsalted butter, softened at room temp
¼ t. salt
½ c. + ½ c. powdered sugar
2 t. vanilla
2 c. flour
Set aside pecans to cool completely, then grind until very finely chopped but not powder or oily. (I just bought pre-ground pecans and toasted that. Maybe it would taste even better to follow the instructions to the “t”, but I think it has always turned out tasty.)Beat the butter, salt, ½ c. of powdered sugar, and vanilla on medium speed until very fluffy and well-blended. Gradually beat the pecans into the butter mixture. Sift the flour over the top and stir in until well-blended.Pull off pieces of the dough and roll between your palms into generous 1” balls. (At this point I place the balls on a cookie sheet lined with wax paper and freeze them. After frozen, I put them into a Tupperware dish and keep frozen until I’m ready to bake them.) When ready to bake, place about 1” apart on a well-greased cookie sheet. Bake, 1 sheet at a time, until the cookies are faintly tinged with brown, 12-14 minutes. Rotate the sheet halfway through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly. Cookies will crumble easily, so carefully transfer the cookies to racks to cool completely. Roll the cookies in remaining ½ c. powdered sugar until coated.
Thursday, November 13, 2008
Holiday cookies from Nickole Hansen... sorry I've been slacking
Don't these sound GREAT!!!
CARAMEL APPLE COOKIES
1/2 c. shortening
1 1/3 c. brown sugar, firmly packed
1 egg
2 1/4 c. sifted flour + 3 tbsp.
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg
1 c. raisins
1/2 c. apple juice or cider
1/2 tsp. salt
1 c. grated, peeled apples
1 c. walnuts, chopped
CARAMEL ICING:
1/4 c. butter
1/4 c. brown sugar, packed
1 1/2 c. powdered sugar, sifted
1/4 tsp. salt
2 1/2 tbsp. light cream or milk
Cream shortening, sugar and egg until light and fluffy. Sift together dry ingredients and add to creamed mixture. When well blended, stir in remaining ingredients. Drop by tablespoonfuls onto greased baking sheet. Bake at 350 degrees for 12 minutes. Makes 60 cookies.
CARAMEL ICING: Cook butter and brown sugar only until sugar dissolves, about 3 minutes. Add remaining ingredients. Stir until well blended.
CARAMEL APPLE COOKIES
1/2 c. shortening
1 1/3 c. brown sugar, firmly packed
1 egg
2 1/4 c. sifted flour + 3 tbsp.
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg
1 c. raisins
1/2 c. apple juice or cider
1/2 tsp. salt
1 c. grated, peeled apples
1 c. walnuts, chopped
CARAMEL ICING:
1/4 c. butter
1/4 c. brown sugar, packed
1 1/2 c. powdered sugar, sifted
1/4 tsp. salt
2 1/2 tbsp. light cream or milk
Cream shortening, sugar and egg until light and fluffy. Sift together dry ingredients and add to creamed mixture. When well blended, stir in remaining ingredients. Drop by tablespoonfuls onto greased baking sheet. Bake at 350 degrees for 12 minutes. Makes 60 cookies.
CARAMEL ICING: Cook butter and brown sugar only until sugar dissolves, about 3 minutes. Add remaining ingredients. Stir until well blended.
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