RIO GRANDE MELON SALAD
Mangoes, melons and grapes are arranged and drizzled with a honey-lime dressing. Fresh fruit has never tasted better!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- In tightly covered container, shake all dressing ingredients until well blended.
- Arrange fruits on 6 plates. Drizzle with dressing. Garnish with watercress.
Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 15 mg
RIO GRANDE EGG PUFFS
Steps:
- For the sauce, warm the oil in a large saucepan over medium heat. Add the onion and garlic and saute until soft, about 3 minutes. Stir in the chile, breaking it into lumps. Gradually pour in 1 quart of water, stirring to combine. Bring the sauce to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, stirring occasionally, until it coats a spoon thickly. (The sauce can be made several days ahead, then cooled, covered, and refrigerated. Reheat before proceeding.)
- Separate the eggs, placing the whites in a nonplastic mixing bowl and the yolks in a separate medium bowl. Whisk the yolks lightly, just to combine, then add the flour, baking powder, and salt.
- Beat the egg whites with a mixer on high speed until they are stiff but not dry. Gently fold the yolk mixture into the egg whites. It's fine to have a few streaks remaining.
- Heat 1-inch of oil to 375 degrees F in a large skillet or Dutch oven. Drop a large spoonful of the batter gently into the oil. Within seconds it should puff up to be about double in size. Fry briefly until golden-brown and crisp, turning as needed to cook evenly. Remove with a slotted spoon and drain. Cut into the fritter to verify that is has cooked through but is still moist with a nearly melting center. Adjust the oil temperature a bit if necessary to get the desired result. Fry the remaining fritters a few at a time until all the batter is used. Spoon chile sauce on a platter and arrange the fritters over it. Serve immediately, passing any remaining sauce separately.
RIO GRANDE MINI LOAVES
This came from a box of Near East Spanish Rice. It's a great change from ordinary meatloaves, and cooks up very quickly! I serve it with Spanish rice and a salad.
Provided by Charmie777
Categories Meat
Time 45m
Yield 6 loaves
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients lightly, but well.
- Divide mixture into 6 portions; shape each portion into a loaf about 1-inch thick.
- Place in pan.
- Bake in 350ºF oven 25 minutes.
- Place slice of cheese on each loaf; spoon about 1 teaspoon salsa onto center of cheese.
- Bake an additional 5 minutes.
- Serve with additional salsa.
Nutrition Facts : Calories 322.3, Fat 20.7, SaturatedFat 10.2, Cholesterol 133.9, Sodium 366.1, Carbohydrate 1.7, Fiber 0.4, Sugar 0.9, Protein 30.9
RIO GRANDE ESPECIAL
I serve this as a build-your-own taco salad meal. Start with lettuce, tomatoes, sour cream, shredded cheddar, and crushed tostada chips. Top off with the piping hot meat mixture, kinda toss together, and enjoy!
Provided by Kim Grant
Categories Salad Taco Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
- Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 49.7 g, Cholesterol 68.8 mg, Fat 14.7 g, Fiber 7.1 g, Protein 27 g, SaturatedFat 5.5 g, Sodium 3169.4 mg, Sugar 19.8 g
CHOCOLATE MINI-LOAVES
Make and share this Chocolate Mini-Loaves recipe from Food.com.
Provided by Food Network Kitchen
Categories Dessert
Time 50m
Yield 8 mini-loaves, 8 serving(s)
Number Of Ingredients 16
Steps:
- Position the rack in the center of the oven and preheat to 350 degrees F. Generously spray the inside of a mini-loaf baking pan with the cooking spray and set aside.
- Put the butter, coffee, cocoa and milk in a small microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 3 minutes. Whisk to combine.
- Whisk the flour, granulated sugar, cinnamon, chile powder, baking soda, baking powder and salt in a large bowl. Beat the sour cream, eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients; stir in the sour cream mixture, until just combined. Divide the batter equally among the loaves, filling each about 3/4 of the way. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Allow the loaves to cool in the pan on a rack for 10 minutes. Run a knife around each loaf to loosen, remove the loaves and let cool completely on a rack.
- To serve, dust the tops of the loaves with confectioners' sugar. If you like, cut out small hearts or other festive stencils and place them on the loaves before dusting.
Nutrition Facts : Calories 439.5, Fat 21.6, SaturatedFat 13.1, Cholesterol 98.3, Sodium 199.3, Carbohydrate 59.7, Fiber 2.6, Sugar 38.1, Protein 5.7
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