I actually got this recipe off of Candra's Family Favorites blog. It is definitely a keeper.
Café Rio Dressing
1 buttermilk 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 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.
Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.
Café Rio Rice
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
3 c rice (see note)
Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.
Monday, October 15, 2007
Friday, October 5, 2007
Preheat oven to 425. Butter 4 (3/4 cup) custard cups ( I just use my regular ceramic cereal bowls, and only make 3). Place on baking sheet. Microwave chocolate and 1/2 cup butter in a large bowl 1 minute or until butter is melted. Stir with wire whisk until chcolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between cups.
Bake 13-14 minutes or until sides are firm but centers are soft ( and runny and gooey). Let stand 1 minute. Run knife around cakes to loosen. Invert cakes into dishes. Serve.
Top with vanilla ice cream or cool whip.