Not sure if this one is true, but it's googled off the internet. Straight from the Rio in Boulder!
3 parts Cuervo Gold
2 parts Duffy's lime juice (can be tough to find, but there's no substitute)
1 part triple sec
1 part clear apple juice
Wednesday, October 12, 2011
Wednesday, January 5, 2011
Risotto with Asparagus
Ingredients
10 asparagus spears trimmed, cut into 3/4-inch pieces, cooked and rinsed in cold water
32 ounces low-sodium chicken broth, divided
2 teaspoons extra virgin olive oil
1/4 cup finely chopped onions
1 cup uncooked arborio rice
1/2 cup grated Parmesan cheese, divided
Salt and ground black pepper to taste
1 tablespoon finely chopped chives (optional)
Directions
While preparing asparagus, heat broth to a simmer in a small covered pot and hold there. Heat oil in a medium pot over medium heat. Add onions and cook until softened, 2 to 3 minutes. Add rice and cook 2 minutes, stirring often.
Add 1/2 cup simmering broth while stirring constantly, shaking pan forward and back as you do, until absorbed, about 1 minute. Add 1/2 cup more broth and repeat the process. Continue repeating until rice is just tender and risotto is creamy and loose, about 20 minutes more. (Reserve any remaining broth for another use.)
Remove pot from heat and stir in 1/3 cup cheese, asparagus and salt and pepper to taste. Transfer risotto to bowls and garnish with remaining cheese and chives. Serve immediately.
10 asparagus spears trimmed, cut into 3/4-inch pieces, cooked and rinsed in cold water
32 ounces low-sodium chicken broth, divided
2 teaspoons extra virgin olive oil
1/4 cup finely chopped onions
1 cup uncooked arborio rice
1/2 cup grated Parmesan cheese, divided
Salt and ground black pepper to taste
1 tablespoon finely chopped chives (optional)
Directions
While preparing asparagus, heat broth to a simmer in a small covered pot and hold there. Heat oil in a medium pot over medium heat. Add onions and cook until softened, 2 to 3 minutes. Add rice and cook 2 minutes, stirring often.
Add 1/2 cup simmering broth while stirring constantly, shaking pan forward and back as you do, until absorbed, about 1 minute. Add 1/2 cup more broth and repeat the process. Continue repeating until rice is just tender and risotto is creamy and loose, about 20 minutes more. (Reserve any remaining broth for another use.)
Remove pot from heat and stir in 1/3 cup cheese, asparagus and salt and pepper to taste. Transfer risotto to bowls and garnish with remaining cheese and chives. Serve immediately.
Sweet Potato Casserole
Ingredients
3 c. sweet potatoes (about 4 potatoes)
1/2 c. sugar
1/2 c. softened margarine
2 eggs beaten
1 tsp. vanilla
1/2 c. milk
Topping
1/3 c. melted margarine
1 c. light brown sugar
1/2 c. flour
1 c. chopped pecans or oats
Directions
Boil and mash potatoes. Mix in sugar, margarine, eggs, vanilla and milk. Pour into 13x9 baking dish. Mix topping in separate dish and sprinkle on top of potato mixture. Bake 25 minutes at 350 degrees.
3 c. sweet potatoes (about 4 potatoes)
1/2 c. sugar
1/2 c. softened margarine
2 eggs beaten
1 tsp. vanilla
1/2 c. milk
Topping
1/3 c. melted margarine
1 c. light brown sugar
1/2 c. flour
1 c. chopped pecans or oats
Directions
Boil and mash potatoes. Mix in sugar, margarine, eggs, vanilla and milk. Pour into 13x9 baking dish. Mix topping in separate dish and sprinkle on top of potato mixture. Bake 25 minutes at 350 degrees.
Oriental Cole Slaw
Ingredients
6 green onions, sliced
1 head cabbage (chopped fine) or 2 lg bags cole slaw mix
2 pkg Ramen noodles (crushed fine) - omit seasoning mix
1/2 c. toasted slivered almonds
1/2 c. toasted sesame seeds
Dressing
4 tablespoons sugar
2 teaspoons salt
3/4 c. Canola oil
1 teaspoon ground pepper
6 tablespoons rice vinegar (green label)
Directions
Mix dressing and add to other ingredients just before serving. You can easily cut this recipe in half and also you can mx the dressing earlier in the day and refrigerate until ready to use.
6 green onions, sliced
1 head cabbage (chopped fine) or 2 lg bags cole slaw mix
2 pkg Ramen noodles (crushed fine) - omit seasoning mix
1/2 c. toasted slivered almonds
1/2 c. toasted sesame seeds
Dressing
4 tablespoons sugar
2 teaspoons salt
3/4 c. Canola oil
1 teaspoon ground pepper
6 tablespoons rice vinegar (green label)
Directions
Mix dressing and add to other ingredients just before serving. You can easily cut this recipe in half and also you can mx the dressing earlier in the day and refrigerate until ready to use.
Dessert Sushi
Ingredients:
1/2 cup jasmine rice
1 1/3 cups (11 ounces) light coconut milk
6 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons butter, softened
1 tablespoon milk
1/4 teaspoon vanilla
2 tablespoons cocoa powder
5 tablespoons all-purpose flour
1 1/2 ounces quartered strawberries (2-3 medium strawberries)
1 1/2 ounces kiwi, sliced into long rectangular strips (3/4 of a medium kiwi)
1/3 cup semisweet chocolate chips, melted
Directions:
Combine rice, coconut milk, 2 tablespoons sugar, and 1/4 teaspoon salt in a small saucepan and heat over medium-high heat, stirring regularly, until the mixture boils. Reduce heat, cover and simmer for 15 to 20 minutes, or until liquid is absorbed and rice is tender and sticky. Remove from heat and cool to room temperature.
Meanwhile, mix butter and remaining 4 tablespoons sugar in a medium bowl until creamed. Add milk, vanilla, and cocoa powder and mix until smooth; stir in flour and remaining 1/4 teaspoon salt.
Roll chocolate dough into a 12-inch log and place down the middle of a large sheet of waxed paper. Place another piece of waxed paper on top of the log and use a rolling pin to roll the log into a 12×6-inch rectangle. Remove top sheet of waxed paper.
Spread room temperature coconut rice on top of chocolate dough rectangle in a 12×5.5-inch rectangle, leaving a 1/4-inch border on both long sides of the rectangle. Line up quartered strawberries horizontally down the center of the coconut rectangle. Line up sliced kiwi below the line of strawberries. Roll up dough into a cylinder like a “sushi roll” by lifting up waxed paper and sealing the ends of the dough together. Roll the roll on the counter and press together firmly. Remove waxed paper from the roll and cut into 16 dessert sushi pieces with a sharp knife. Fill in any gaps with extra fruit, if needed.
Place melted chocolate into small soy sauce containers. Serve dessert sushi with chocolate “soy sauce” and eat with chopsticks! Makes 8 servings.
1/2 cup jasmine rice
1 1/3 cups (11 ounces) light coconut milk
6 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons butter, softened
1 tablespoon milk
1/4 teaspoon vanilla
2 tablespoons cocoa powder
5 tablespoons all-purpose flour
1 1/2 ounces quartered strawberries (2-3 medium strawberries)
1 1/2 ounces kiwi, sliced into long rectangular strips (3/4 of a medium kiwi)
1/3 cup semisweet chocolate chips, melted
Directions:
Combine rice, coconut milk, 2 tablespoons sugar, and 1/4 teaspoon salt in a small saucepan and heat over medium-high heat, stirring regularly, until the mixture boils. Reduce heat, cover and simmer for 15 to 20 minutes, or until liquid is absorbed and rice is tender and sticky. Remove from heat and cool to room temperature.
Meanwhile, mix butter and remaining 4 tablespoons sugar in a medium bowl until creamed. Add milk, vanilla, and cocoa powder and mix until smooth; stir in flour and remaining 1/4 teaspoon salt.
Roll chocolate dough into a 12-inch log and place down the middle of a large sheet of waxed paper. Place another piece of waxed paper on top of the log and use a rolling pin to roll the log into a 12×6-inch rectangle. Remove top sheet of waxed paper.
Spread room temperature coconut rice on top of chocolate dough rectangle in a 12×5.5-inch rectangle, leaving a 1/4-inch border on both long sides of the rectangle. Line up quartered strawberries horizontally down the center of the coconut rectangle. Line up sliced kiwi below the line of strawberries. Roll up dough into a cylinder like a “sushi roll” by lifting up waxed paper and sealing the ends of the dough together. Roll the roll on the counter and press together firmly. Remove waxed paper from the roll and cut into 16 dessert sushi pieces with a sharp knife. Fill in any gaps with extra fruit, if needed.
Place melted chocolate into small soy sauce containers. Serve dessert sushi with chocolate “soy sauce” and eat with chopsticks! Makes 8 servings.
Crock Pot Stuffing
Ingredients
1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten
Directions
Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 6 hours.
1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten
Directions
Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 6 hours.
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