Tito's Taco Salsa Recipe
Ingredients:8 roma tomatoes
1.5 small pickled jalapenos
One pickled carrot from the jalapeno can
One thin slice of white onion
Juice from 1/4 lime
about a tsp of salt
ten or so dashes of pepper (too much overpowers the other flavors)
I use my chop wizard and chop it all up into very small squares... then the secret is that you have to let it sit in the fridge for 24 hours.
Shredded Beef for Burritos
Ingredients:
2 pounds roast beef
3 cans Coke (NOT diet, big suprise)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar
Throw it all in the crock pot for about 4 to 6 hours
CILANTRO-LIME RICE
Ingredients:
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
Put it all in the rice cooker
CILANTRO RANCH
Ingredients:
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk (if you don't have buttermilk, you can make your own our milk into a one-cup measuring cup then Add 1 tablespoon of white vinegar)
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 pickled jalapeno (make sure it is pickled from the can)
Combine everything and then it has to sit in the fridge for a couple of hours
Ginger Salad Dressing-Japanese
Combine all the ingredients in a blender for 30 secondIngredients:
1/2 cup onion, minced
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons fresh ginger, minced
2 tablespoons celery, minced
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Pink Sauce from Tokyo Wako
Ingredients:
1 cup Best Foods mayonnaise
3 teaspoons paprika
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon water
1/2 teaspoon garlic powder
1/4 teaspoon powdered ginger
salt
Just combine all at once and shake shake shake
Wisconsin Cauliflower Soup
2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard (I just used regular mustard and it was fine)
1 cup shredded cheddar cheese
1 cup pepper jack cheese
Country Pasta with Mozzarella
8 oz. uncooked rigatoni (I used penne and it was wonderful)
8 slices bacon, cut in 1 inch pieces (I used real bacon pieces from Costco)
2 c. broccoli flowerets
1/2 tsp. minced garlic
2 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese (I used real Parmesean)
pinch of cayenne pepper
1/4 c. chopped parsley (I used much less)
TEXAS ROAD HOUSE SWEET YEAST ROLLS – Copy Cat
1 1/2 pkg. active dry yeast
1/2 cup warm water
2 cups milk- scalded and cooled to lukewarm
3 tablespoons of melted butter - cooled
1/2 cup sugar
2 quart all purpose flour --
2 whole eggs
2 tsp. salt
Soften yeast in warm water with a teaspoon of sugar.
Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy.
Add melted butter, eggs and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest.
Meanwhile, clean and dry bowl; grease clean surface of bow. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover; let rise in warm place until double in bulk.
Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes.
Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
Bake at 350 degrees F for 10-15 minutes (until golden brown). Baste immediately with butter
Yield: 5 to 6 dozen (depending on the size - I made mine kind of big and got about 3 dozen)
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