Ca Sizzles Tijuana Torte Recipes

TIJUANA TORTE

Steps:

• Brown beef and onion in pan, Drain.
• Add other ingredients, except cheese.
• Simmer 10 to 15 minutes.
• Place 1/4 cup mixture in a 9x13 baking dish.
• Place a layer of tortillas on top.
• Add more mixture, then cheese.
• Repeat the same until finished.
• Bake at 350 for 25 minutes, until cheese is bubbling.
• Optional: Before serving add last layer of tortillas spread 1 to 1 1/2 cups sour cream over mixture.

AMARETTO TORTE

Steps:

• Preheat Oven to 350*.
• Grease and flour 2, 9 inch round cake pans.
• Beat cake mix, water, eggs, and oil in a large bowl on low speed for 30 seconds, and then on medium speed for 2 minutes.
• Pour into prepared pans.
• Bake for 28-33 minutes, or until a toothpick inserted in center comes out clean.
• Cool on racks.
• Split each cake layer horizontally into two thin layers. Cover loosely, set aside.
• In a sauce pan, mix cornstarch and sugar. Gradually stir in milk and beaten eggs. Stir over low heat until mixture bubbles and thickens.
• Cool mixture then stir in vanilla and rum flavorings.
• Cover and chill.
• Place one cake layer on a cake plate or serving platter.
• Sprinkle with 1/3 of the Amaretto and spread with 1/3 of the apricot preserves, followed by 1/3 of the thickened egg mixture.
• Continue layering, ending with plain fourth cake layer.
• In a bowl whip cream and 1/4 cup of Amaretto until stiff.
• Spread mixture over the top and sides of the cake.
• Sprinkle outer edge of top with candied fruit, if desired.
• Chill until ready to serve.

CALIFORNIA SUNSET PUNCH

Steps:

• Mix all ingredients well. Serve chilled.

CHICKEN BROCCOLI CA - UNIENG'S STYLE

Steps:

• In a large bowl, combine chicken, oyster sauce and soy sauce. Set aside for 15 minutes.
• Heat oil in a wok or large heavy skillet over medium heat.
• Saute garlic and onion until soft and translucent.
• Increase heat to high. Add chicken and marinade, then stir-fry until light golden brown, about 10 minutes.
• Stir in water, pepper and sugar.
• Add bok choy and broccoli, and cook stirring until soft, about 10 minutes.
• Pour in the cornstarch mixture, and cook until sauce is thickened, about 5 minutes.

SOUTH OF THE BORDER SHRIMP

Steps:

• Bring a large pot of water to boil (salted if preferred). Add the shrimp and cook until pink, about 3 minutes. Transfer to a large bowl of ice water. Drain and place shrimp in a large bowl.
• In a medium-sized bowl, whisk together the next 9 ingredients. Pour some of the marinade over shrimp, gently tossing to coat.
• In a large shallow dish, layer shrimp, lemon slices and onion. Pour remaining marinade over shrimp. Cover and refrigerate at least 6 hours.