Saturday, September 6, 2014
Fresh Herbs vs. Dried Herb Measurements
When using fresh herbs, the easy rule of thumb is to triple the amount of dried herbs called for in the recipe. For example, 1 tsp. dried oregano equals 3 tsp. (1 TBS.) minced fresh oregano.
Self-Rising Flour Substitute
As a substitute for self-rising flour, place 1 1/2 tsp. baking powder and 1/2 tsp. salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Wednesday, July 30, 2014
Cafe Rio Recipes
Cafe Rio Pork
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5-7 lbs pork butt
Directions:
Cook all together in a crock pot for 7-10 hours, shred meat, and cook 1 additional hour.
Café Rio Rice
3 cups water
3 t chicken bouillon
4 t garlic–minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
½ onion
3 c instant rice
Blend cilantro, green chiles, and onion together in food processor. Place all ingredients, except rice, in pot on stove and bring to a boil. Take pot off burner, add rice, and cover for 5 minutes.
Café Rio Dressing
1 ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1/2 lime
Use a food processor to blend all the ingredients well. Refrigerate.
Serve with black beans, lettuce, tomatoes, sour cream, cheese.
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5-7 lbs pork butt
Directions:
Cook all together in a crock pot for 7-10 hours, shred meat, and cook 1 additional hour.
Café Rio Rice
3 cups water
3 t chicken bouillon
4 t garlic–minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
½ onion
3 c instant rice
Blend cilantro, green chiles, and onion together in food processor. Place all ingredients, except rice, in pot on stove and bring to a boil. Take pot off burner, add rice, and cover for 5 minutes.
Café Rio Dressing
1 ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1/2 lime
Use a food processor to blend all the ingredients well. Refrigerate.
Serve with black beans, lettuce, tomatoes, sour cream, cheese.
Caramel Squares
1 cup oatmeal
1 cup flour
3/4 cup margarine or butter
3/4 cup brown sugar
1 tsp. baking soda
Mix together and spread mixture on bottom of lightly greased 9X13 pan. Make another 1/2 of this recipe and set aside for crumb topping.
Bake at 350 degrees for 15 minutes or until top is golden brown.
32 caramel squares
3 TBS. margarine or butter
3 TBS. of milk
Melt caramels, margarine, and milk together over medium heat on stove. Stir and mix well so mixture will not burn on bottom of pan. When it is melted, pour over the baked, cooled oatmeal crust. Do not pour over the crust when the crust is hot.
16 oz. bag semi-sweet or milk chocolate chips
Sprinkle chocolate chips over caramel mixture.
Sprinkle reserved crumb topping over the chocolate chips. It will not cover all of it, so sprinkle it evenly with gaps in between.
Bake at 350 degrees for 20 minutes or until golden brown on top.
1 cup flour
3/4 cup margarine or butter
3/4 cup brown sugar
1 tsp. baking soda
Mix together and spread mixture on bottom of lightly greased 9X13 pan. Make another 1/2 of this recipe and set aside for crumb topping.
Bake at 350 degrees for 15 minutes or until top is golden brown.
32 caramel squares
3 TBS. margarine or butter
3 TBS. of milk
Melt caramels, margarine, and milk together over medium heat on stove. Stir and mix well so mixture will not burn on bottom of pan. When it is melted, pour over the baked, cooled oatmeal crust. Do not pour over the crust when the crust is hot.
16 oz. bag semi-sweet or milk chocolate chips
Sprinkle chocolate chips over caramel mixture.
Sprinkle reserved crumb topping over the chocolate chips. It will not cover all of it, so sprinkle it evenly with gaps in between.
Bake at 350 degrees for 20 minutes or until golden brown on top.
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