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Taco Bell Sauces

Taco Bell Mild Sauce

Copycat Recipe

3 cups water

2 teaspoons cornstarch

1 (6 ounce) can tomato paste

3 tablespoons white vinegar

4 teaspoons chili powder

2 teaspoons salt

1 teaspoon cayenne

Dissolve the cornstarch in water in a medium saucepan.  Add the remaining ingredients and stiff well.  ring the mixture to a boil over medium high heat, the reduce the heat and simmer for 5 minutes.  Turn off the heat and cover the sauce in until it has cooled.  Store the sauce in a covered container in your refrigerator.

 
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Posted by on August 1, 2012 in Taco Bell

 

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Can you Say Yummy Yummy?
 
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Posted by on July 31, 2012 in Uncategorized

 

Grilled Pineapple with Rum Caramel Sauce

Qdoba Grilled Pineapple with Rum Caramel Sauce
Copycat Recipe

Rum Caramel Sauce

1 stick butter
1 cup brown sugar
1 cup cream
1 cup rum
1 teaspoon vanilla

Melt butter in a 1qt. stainless saucepan until lightly brown.  Add sugar and cream and stir evenly.  Heat on stove over medium heat until slightly syrupy.  Remove pot from stove and add 1 cup rum.  Return to stove and ignite slowly.  Stir in vanilla and allow to cook over medium heat until desired consistency.
Grill pineapple slices.  Place on plate.  Drizzle with caramel sauce and top with goat cheese and toasted pepitas.  As a side, toss pecans with the caramel sauce and serve.

 
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Posted by on July 31, 2012 in Uncategorized

 

Spaghetti Fresca

ALEX RODRIGUEZ / BUCA DI BEPPO

1/4 c olive oil

2T fresh chopped garlic

1/2 c red onion, cut into ½ inch strips

1/2 c chicken stock

2 c fresh Roma tomatoes, chopped in ½ inch pieces

1 3/4 c fresh baby spinach

1/2 t kosher salt

1/2 t black pepper

1/4 c butter, cold (slice in 4 pieces)

18 oz spaghetti, cooked according to package directions

Heat oil in large sauté pan. Add garlic and onions. Sauté until the garlic starts to turn golden brown, stirring occasionally to keep the garlic from burning. Add chicken stock to the pan. This will de-glaze the pan and pull all the flavoring off the pan and into the sauce. Over medium heat, reduce the liquid by half, stirring occasionally. Add tomatoes, spinach, salt and pepper. Stir to mix and cook over medium heat until the spinach starts to wilt. Do not overcook.

Turn heat off and leave pan on range. Add cold butter pieces to the pan. Stir the butter pieces into the sauce until the butter is completely melted in. Dip the cooked pasta into boiling water for 5 seconds. Drain pasta completely and add to pan. Stir to mix. Using tongs or pasta fork, transfer pasta into service bowl. Top bowl with any vegetables left in the pan.

 
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Posted by on July 31, 2012 in Uncategorized

 

Charro Beans

Chevy’s Charro Beans
Copycat Recipe

3 cups dried pinto beans
3 quarts water
6 slices (about 8 ounces) uncooked bacon, coarsly chopped
1/2cup diced onion
1 tablespoon chopped garlic
1/2 jalapeno, stemmed, seeded and chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 tablespoon salt

In a stockpot, soak the beans overnight in the water (to cover). The next day, cook the bacon in a skillet over a medium-high heat until crisp, about 6-8 minutes. Add the onion, garlic, and jalapeno and cook for 5 minuets. Stir the chili powder and cumin and cook for 1 minute more. Add 1 cup of the soaking water from the beans while stirring and scraping the bottom of the skillet to loosen all the brown bits adhered to the pan. Add the beans and remaining water, and bring to a rapid boil. Decrease the heat to medium-low, and simmer for 1 ½ to 2 hours, or until the beans are soft. When the beans are cooked through, add the salt, and cook 1 to 2 minutes. Keep warm until ready to serve, or cool, cover and refrigerate for up to 3 days

 
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Posted by on July 27, 2012 in Uncategorized

 

Sweet Corn Tomalitos

Chevy’s Fresh Mex Sweet Corn Tomalito
Copycat Recipe

 Makes 12 to 16 servings.

5 tablespoons margarine, softened
1/4 cup Masa Harina
1/3 cup granulated sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed, divided
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon milk

In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute. In a blender container, blend half the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well. Pour the corn mixture into an 8-inch square baking pan. Tightly cover with plastic wrap and steam by setting atop a medium saucepan of water on top of the stove. Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a wooden pick inserted in the center comes out clean. Tomalito should have a smooth, moist texture.

NOTE
The pan must be tightly wrapped at all times.

 
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Posted by on July 27, 2012 in Uncategorized

 

Drunken Shrimp Fajitas

Chevy’s Fresh Mex Drunkin Shrimp Fajitas
Copycat Recipe

2 tablespoons butter
2 tablespoons tequila
zest and juice of one lime
1 tablespoon diced and seeded green chilies
24 large cooked shrimped
1/4 cup of fresh chopped cilantro

Melt butter in medium skillet. Add tequila lime juice and zest, and chiles. Simmer 2-3 min, until juices have reduce slightly. Add shrimp and cook until heated through. Stir in cilantro. Cover, remove from heat and serve immediately.

NOTES
Chevy’s serves these sizzling with rice and grilled fresh vegetables or you can use the San Antonio vegetables recipe.

 
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Posted by on July 27, 2012 in Uncategorized

 
 
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