Acapulco's Crab and Avocado Enchiladas with Cilantro Cream recipe

Cilantro Cream Sauce:
1/4 teaspoon minced garlic
1/2 teaspoon salt
1 cup sour cream
2 tablespoons chopped onion
2 tablespoons chopped cilantro
1 dash granulated sugar

Enchiladas:
6 corn tortillas
Oil or lard
1 1/2 cups crab meat
6 tablespoons minced onion
Shredded jack cheese
Pitted black olives
Avocado slices
Sliced peeled tomatoes

Cilantro Cream Sauce: Puree garlic with salt. Combine sour cream, onion, cilantro and sugar. Add garlic mixture and stir gently to blend well.

Enchiladas: Heat tortillas, 1 at a time, in oil until soft. Place 1/4 cup crab meat in center of each tortilla, then sprinkle with 1 tablespoon onion. Spread a little Salsa Con Tomatillos on top. Roll enchiladas, and place, seam-side down, in shallow baking dish. Cover with remaining Salsa Con Tomatillos. Sprinkle generously with cheese.

Bake at 400 degrees F about 10 minutes, or until hot and cheese melts. Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices.

Makes 6 enchiladas.

Source: Acapulco Restaurant

Acapulco Restaurant Mexican Rice recipe recipe

This is as plain as I can find. There are tomatoes in this but little else.

1 large onion
2 cups long grain rice
2 ounces lard or chicken fat
2 cups chicken broth
1 cup tomato juice
1 cup diced tomatoes
1 tablespoon chopped parsley
1 teaspoon minced garlic
1 dash ground cumin
1 teaspoon salt
1 dash white pepper

Sauté onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. Turn into baking dish.

In large saucepan, combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. Bring to boil. Add broth to rice. Cover and bake at 350 degrees F for 20 to 30 minutes or until rice is fluffy. Use fork to fluff rice. Serve.

Servings: 6

Source: Posted by LladyRusty Friday, 16 February 2001, at 8:26 p.m. - Source: Kitchen Link Copycat Recipes

Acapulco Princess Black Forest Cake recipe

1/4 cup butter or margarine sugar
2 eggs
10 tablespoons milk
1 cup cake flour
1/2 teaspoon salt
2 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon water
2 tablespoons kirsch
1/2 cup raspberry preserves
2 (17 ounce) cans dark sweet cherries, drained
3 1/2 cups whipped cream (3 1/2-4 cups) chocolate
shavings - for garnish

Cream butter and 1/3 cup sugar until light and fluffy. Beat in eggs, then milk. Beat until smooth.

Sift together flour, salt, cocoa, baking powder and baking soda. Fold dry ingredients into egg mixture until blended. Pour into greased and floured 8-inch round cake pan. Bake at 350 degrees F for 30 minutes. Cool 10 minutes then remove from pan. Cool thoroughly on wire rack.

Slice cake crosswise twice to make 3 layers. Layers will be thin. Mix together 1 tablespoon sugar, water, and kirsch, then sprinkle top 2 layers (not bottom) with mixture. Spread all 3 layers with raspberry preserves. Cover each layer with cherries, then spread with whipped cream. Place second and third layers atop bottom layer. Sprinkle top with chocolate shavings. Chill until ready to serve.

Per Serving (excluding unknown items): 631 Calories; 36g Fat (51.0% calories from fat); 7g Protein; 72g Carbohydrate; 3g Dietary Fiber; 182mg Cholesterol; 515mg Sodium

Source: Acapulco Princess, Acapulco, Mexico

Acadiana Cafe Cajun Cabbage recipe

6 slices bacon, diced
1 tablespoon margarine
1 cup onion, chopped
1/2 cup green bell pepper, chopped
3/4 teaspoon cayenne pepper or to taste
2 cups canned tomatoes, diced
1 1/2 pounds cabbage, chopped

Cook bacon in a large heavy saucepan until brown and crisp. Add margarine and onion. Cook over medium heat until onions are translucent. Add green pepper and cook until soft, about 5 minutes more.

Add cayenne; stir well. Add cabbage and tomatoes; mix well. (Mixture will seem dry.) Cook slowly over medium heat, about 30 minutes or until cabbage is tender. Do not overcook.

Per Serving (excluding unknown items): 102 Calories; 11g Fat (99.0% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 133mg Sodium

Exchanges: 2 1/2 Fat

Source: Acadiana Cafe, San Antonio, Texas

Abuelo's Spinach Casserole recipe

5 pounds fresh leaf spinach, cleaned, stemmed
and chopped
1 cup 1/4-inch diced smoked bacon
1 tablespoon butter
3 cups sliced fresh mushrooms
1 tablespoon chipotle purée with adobo sauce
2 cups fresh diced onion
3 tablespoons fresh minced garlic
1/3 cup fresh diced red bell pepper
1 1/2 tablespoons seasoning salt
8 ounce processed cheese, cut into 2-inch cubes
6 ounce cream cheese, cut into 2-inch cubes
2 cup frozen whole-kernel corn
1/4 to 1/2 cup grated Monterey jack and
Cheddar cheese combined

Braise spinach in stock pot until limp but still bright green. Brown bacon in saucepan and drain, discarding drippings. Add butter to bacon in pan. Add mushrooms, chipotle puree, onions, garlic, red bell pepper and seasoning salt and sauté until onions and mushrooms are tender. Stir in processed cheese and cream cheese cubes and cook until cheese has melted, stirring continuously. Place spinach in strainer and press to remove all water. Place spinach in cheese mixture and stir well. Add corn and stir well. Cook for an additional three minutes and stir continually. Place in casserole and top with grated cheese. Heat in oven until cheese is melted.

Serves 8 to 10.

Source: Abuelo's Restaurant - Lubbock, Texas

Abuelo's Cilantro Lime Soup recipe recipe

Serves 8 to 12

1 whole chicken, cut up
1 1/2 gallons water
1 tablespoon chicken base

Remove skin and wings from chicken; cover with water and add chicken base. Cook chicken over medium heat for approximately 1 1/2 hours.

Remove chicken and let cool; bone chicken and chop meat into small pieces. Save broth.

1 tablespoon canola oil
3/4 cup diced onion
3/4 cup minced tomato
1/2 tablespoon minced garlic
1 teaspoon oregano
1/2 tablespoon chile powder
1/2 tablespoon salt
1/2 tablespoon finely chopped hot chiles
3/4 cup corn
2 cups chopped chicken
1/2 gallon reserved chicken broth
1/2 teaspoon chicken base
7 ounces white hominy, drained
1 1/2 tablespoons fresh lime juice
1/2 bunch fresh cilantro, chopped into 1/4-inch pieces

Place canola oil in pan and heat. Add onion, tomato, garlic, oregano, chile powder, salt and chiles and sauté until onions are translucent. Add corn, chicken, broth, chicken base and hominy. Bring to a boil and cook for 15 minutes. Add lime juice and remove from heat. Add chopped cilantro.

Nutritional analysis per serving, based on 8 servings: 151 calories, 4 grams fat, 8 grams carbohydrates, 23 grams protein, 30 milligrams cholesterol, 976 milligrams sodium, 21 percent of calories from fat

Source: dfw.com

Abacus Lobster Scallion Shooters recipe

2 ounces sesame oil
4 cloves garlic, minced
2 shallots
1 stalk lemongrass, minced
2 ounces ginger, peeled and minced
1 pound lobster meat, chipped fine
4 tablespoons tamari soy sauce
2 tablespoons sambal chili sauce
1 bunch scallions, chopped
2 tablespoons mint
2 tablespoon basil
32 pieces dumpling wrappers
2 eggs, whipped
3 cups peanut oil

In a medium saucepan, sauté in sesame oil the garlic, shallots, lemongrass and ginger until slightly browned. Remove from heat and transfer to mixing bowl. Fold in the lobster meat, soy sauce, sambal, scallions, mint and basil.

Lay out dumpling wrappers evenly on a flat surface, then brush a thin layer of egg on each wrapper. Place a small amount of the mixture in the center of the wrapper. Fold the edges of the wrappers up around the mixture and squeeze the edges to seal the dumpling. Deep fry dumplings in 350 degree F peanut oil until golden brown.

Source: Kent Rathbun, Executive Chef, Abacus, Dallas, Texas - as published in Southwest Food Service News

A Pacific Cafe Restaurant Midori Cheesecake recipe

Biscotti Crumb Crust:
3 1/2 ounces ground almonds
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 pinch salt
1 teaspoon baking powder
1 teaspoon Chinese five-spice powder
2 eggs

Heat oven to 350 degrees F.

Combine all dry ingredients and mix at a low speed. Add eggs and vanilla extract and mix for 2 to minutes. Turn out dough onto a floured surface and roll into a log approximately 14 inches in length. Place on a sheet pan lined with parchment paper and flatten slightly, to a thickness of about 3/4 of an inch. Bake for 15 minutes.

Let it cool, then cut biscotti into 1/2 inch pieces. In a food processor, process pieces until they resemble coarse cornmeal in texture. Put crumbs into a bowl and mix well with the melted butter. Press crumb mixture into a 9-inch springform pan, to form a solid 1/4 inch thick layer. Bake at 350 degrees F for 7 to 10 minutes. Set aside to cool.

Filling:
24 ounces cream cheese
3/4 cup granulated sugar
1 cup Midori
2 tablespoons lime juice
2 tablespoons unflavored gelatine powder
3/4 cup whipping cream

Whip cream to stiff peaks.

In a saucepan, combine Midori, lime juice and gelatine. Set aside for 5 minutes.

Combine the cream cheese and sugar and beat until soft, then heat gently untill gelatine completely dissolves. Add half the Midori mixture to the cheese and mix. Add the remaining Midori and mix. Put the mixture into a large mixing bowl and fold in the whipped cream. Scoop filling into the springform pan and smooth the top. Refrigerate for 2 hours.

Glaze:
3/4 cup Midori
1/4 cup water
2 tablespoons lime juice
1/4 cup granulated sugar
1/4 cup melted butter
1 teaspoon vanilla extract
2 teaspoons unflavored gelatine powder

Combine all the ingredients in a saucepan and let it stand for 5 minutes. Gently warm the mixture over a low heat and whisk until the gelatine is completely dissolved. Pour the Glaze onto the cheesecake and chill 2 hours. Remove from the mold and serve.

Source: A Pacific Café Restaurant, Oahu, Kauai and Maui

A Different Pointe of View Banana Horneada recipe recipe

10 bananas, peeled
1 log phyllo dough
3 ounces plugra butter, melted
8 ounces Ibarra chocolate, chopped
8 ounces Swiss chocolate, chopped
4 ounces powdered sugar
8 ounces cashew nuts, toasted and chopped

Combine chocolates and cashews; set aside.

Place phyllo on cutting board; slightly butter the top. Repeat process with remaining phyllo dough. Cut dough into pieces large enough to wrap a banana in, then brush butter over the top of the dough pieces. Sprinkle chocolate mixture over the dough. Roll each banana in a sheet of dough. Place bananas on a sheet pan. Brush butter over the top of the dough. Sift powdered sugar over the bananas. Bake bananas in a 500 degree F oven until golden brown. Cut off the ends of the bananas before serving.

Makes 10 servings.

Source: Chef Cristobal Soto, A Different Pointe of View, Phoenix, Arizona

A&W Onion Rings recipe recipe

1 cup McCormick Golden Dipt Tempura batter mix
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer (regular or nonalcoholic)
1 extra large white onion, sliced 3/8-inch thick
6 cups vegetable oil (for deep fryer)

Heat the deep fryer to 375 degrees F.

Combine tempura mix with the spices and liquid to make a batter, using a fork. There will be some small lumps which is okay.

Slice the onion, and separate all of the rings. Dip the individual rings into the batter, then drop into the preheated oil. Deep fry for 3 to 5 minutes until golden brown. Remove to a paper towel lined plate. Salt lightly, and serve hot!

A & W Coney Island Sauce recipe recipe

2 small onions, finely chopped
5 pounds hamburger
64 ounces Hunt's Tomato Paste
64 ounces Hunt's Tomato Purée
1 1/2 cups granulated sugar
1/3 cup cider vinegar
2 tablespoons chili powder
1 tablespoon pepper
1 tablespoon celery seed
3 tablespoons plus 1 teaspoon salt

Brown hamburger and onions in a very large skillet; drain. Add remaining ingredients and simmer for 3 1/2 hours, stirring frequently as it will tend to stick.

This freezes very well. To get that authentic taste, use only Kogel franks and rehydrate dry minced onions in boiling water.

A & P Spanish Bar Cake recipe

This makes one 9 x 13-inch cake. It can be cut into bars by running a fork lengthwise across the icing to make it like the A & P Spanish Bar Cakes.

Heat oven to 350 degrees F. Grease and flour a 9 x 13-inch pan.

Dry ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ginger
1/2 teaspoon grated nutmeg

Sift the above ingredients together and set aside.

Next ingredients:
1/2 cup butter
1/4 cup solid shortening
1 1/2 cups granulated sugar
2 large eggs, beaten
1 teaspoon pure vanilla extract
1 cup chunky applesauce
1 cup plump raisins (soak the raisins in warm water to plump them
up while mixing the other ingredients-drain before adding to batter)
1/2 cup rough cut toasted walnuts

Cream the butter, shortening together, add eggs and beat well. Turn mixer on low speed and add vanilla extract and applesauce. Add raisins and walnuts-keeping the mixer at low speed start adding the dry ingredients. DO NOT over-mix. Just make sure the flour is all in, then stop mixing. Pour into the pan and bake in the middle of the oven for 45 minutes or until the center tests done.

Cream Cheese Frosting:
8 ounces cream cheese softened
4 tablespoons butter
2 teaspoons vanilla extract
2 1/2 cups confectioners sugar
1/3 cup milk
1 tablespoon fresh lemon juice

Beat well, adding more milk or confectioners sugar to make it smooth and easy to spread.

Golden Broccoli recipe

2 packages frozen broccoli
2 teaspoons salt
2 tablespoons lemon juice
Pepper
1 can cream of mushroom soup
1/2 cup grated Cheddar cheese

Cook broccoli. Drain. Place in dish. Sprinkle with lemon juice and pepper and cover with soup. Sprinkle cheese on top. Bake at 350 degrees F for 20 minutes, or until cheese is melted and bubbly.

Cheesy Broccoli Potato Topper recipe

1 can Cheddar cheese soup
4 large hot baked potatoes, split
1 cup cooked broccoli florets

Stir soup in can until soup is smooth. Place hot baked potatoes on microwave-safe plate. Carefully fluff up potatoes with fork. Top each potato with broccoli. Spoon soup over potatoes. Microwave on HIGH 4 minutes or until hot.

Jade Green Broccoli recipe

2 pounds broccoli (1 bunch)
1 clove garlic, minced
1 tablespoon cornstarch
2 tablespoons soy sauce
1/2 cup water or vegetable stock
1/4 cup oil
1/8 teaspoon salt
2 tablespoons sherry

Clean and peel broccoli. Cut stems on a 1/8-inch slant. Mix cornstarch, soy sauce and chicken stock or water. Set aside.

Heat a wok or cast iron pan until it is very hot and dry. Add oil, then salt. Turn heat to medium and add garlic. When golden brown, turn heat up and add broccoli. Stir fry for 3 minutes. Add sherry and cover the pan quickly. Cook, covered, for 2 minutes. Add cornstarch mixture and stir until thickened.

Broccoli with Onion-Jack Sauce recipe

Makes 8 servings.

2 tablespoons butter or margarine
1 large onion, coarsely chopped (2 cups)
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup shredded Monterey jack cheese (4 ounces)
Salt and ground pepper, to taste
3 pounds fresh broccoli, cut up

Melt butter in medium saucepan over medium heat. Add onion and cook until tender, about 8 minutes. Stir in flour. Add milk; cook and stir for several minutes until sauce thickens and comes to a boil. Stir in cheese until it melts; season with salt and pepper.

Meanwhile, cook broccoli until tender-crisp. Drain well. Place broccoli in shallow serving dish and top with Onion-Jack Sauce.

Calories: 158 (23% from protein, 32% from carbohydrate, 45% from fat) Protein: 9.9 grams Total fat: 8.4 grams Saturated fat: 5 grams Cholesterol: 23 mg Sodium: 168 mg Carbohydrate: 13.7 grams Dietary fiber: 4.8 grams

Exchanges: 2 vegetable, 1/2 meat, 11/2 fat, 1/4 milk

Broccoli Souffle recipe

2 tablespoons butter
2 tablespoons chopped onions
3 tablespoons all-purpose flour
2 cups milk
2 cups chopped broccoli, cooked
1 teaspoon salt
1 teaspoon pepper
1 teaspoon nutmeg
1 cup grated cheese
6 eggs, separated

Brown onions in butter. Stir in flour; slowly add milk, stirring constantly. Stir in broccoli, seasonings and cheese and cook until thickened. Remove from heat and let cool.

Beat egg whites until stiff. Fold broccoli mixture into egg whites. Pour into casserole and bake at 350 degrees F for 45 minutes.

Broccoli and Cream Sauce recipe

Select firm, green heads of broccoli. Cut the broccoli off at the point of the stem where it cuts easily. This is usually just below where the floret stalks begin. Then cut the florets into even-size pieces. If any of the floret stems are too thick, cut them in half, or more if needed. Put the broccoli in a flat pan with enough water to make about 1 inch on the bottom of the pan. Cover the pan and turn the heat on high. When you hear it begin to boil (or see the steam come out of the pan), turn the heat down to medium. Cook for 12 minutes.

You can test the stem portions to be sure it is done. Drain the liquid and set back on the burner, uncovered, for a minute or two to make sure all the liquid is boiled off. Eat plain, cover with butter, or cover with Cream Sauce.

Cream Sauce:
2 tablespoons butter
2 tablespoons flour
1 cup milk
About 1 cup grated cheese

Melt butter in a pan. When it bubbles, add flour. Cook and stir about 1 minute to cook the flour. When it is cooked add milk and stir to blend. The flour likes to stick around the edges, so get it off with a spoon. It will take a while to thicken because it has been in the refrigerator. When it is thick, add grated cheese to the mixture.

Blue Cheese Broccoli recipe

1 1/2 pounds fresh broccoli
1 (4 ounce) package blue cheese
1/4 cup whipping cream
1 tablespoon butter
2 cloves garlic, minced
1/4 cup pine nuts or almonds

Cut broccoli into florets. Cook broccoli until crisp tender.

Combine blue cheese and whipping cream and mix until somewhat smooth.

In small skillet saute garlic and nuts in butter. Stir nut mixture into blue cheese sauce. Serve over hot broccoli.

Yield: 4-6 servings.

Baby Broccoli with Orange Sauce recipe

Coarse salt
2 bunches baby broccoli (about 1 pound), untrimmed
1/2 cup fresh orange juice
2 shallots, halved lengthwise and thinly sliced
1 teaspoon balsamic vinegar
1/4 teaspoon red pepper flakes (optional)

In a large pot of boiling salted water, cook baby broccoli until just tender, 12 to 15 minutes; drain. Transfer to a serving bowl.

Meanwhile, in a small skillet, combine orange juice, shallots, vinegar and pepper flakes, if using; simmer over medium heat until reduced to 1/4 cup, 3 to 4 minutes.

Spoon sauce over baby broccoli; toss gently.

Makes 4 servings.

Approximate nutritional information per serving: calories, 71; fat, less than 1 gram; protein, 5 grams; carbohydrates, 14 grams; fiber, 2 grams