El Dorado Recipes

EL DORADO

Steps:

• Shake all ingredients together with ice.
• Strain into a cocktail glass.
• Garnish with grated chocolate.

EL DORADO MEXICAN CASSEROLE

Steps:

• Brown ground beef in large skillet, stirring until crumbly.
• Add onion, salt, pepper, garlic salt and powder, tomato sauce, catsup and olives, mixing well.
• Simmer until onions are tender, stirring frequently.
• Combine sour cream, cottage cheese and chili pepper in small bowl.
• Layer tortilla chips, ground beef mixture, sour cream mixture and Monterey Jack cheese alternately in large greased casserole, ending with grated Monterey Jack cheese.
• Bake at 350 degrees for 30 minutes.
• Serve with picante sauce.

EL DORADO

Steps:

• Shake well with ice and strain over rocks in Collins glass.
• Garnish with orange.

EL DORADO HOT CHOCOLATE

Steps:

• Stir the sugar and 2 tablespoons of the water together in a heavy-bottomed saucepan. Cover and bring to a boil over medium heat. Uncover and continue to cook, swirling the pan but not stirring, until the sugar is a dark golden caramel, 7 to 10 minutes. (It should smell slightly burnt.) Pull pan from the heat and carefully pour the 1/4 cup water into the caramel. Take care; it may spatter a lot. Whisk until smooth and allow to cool. (The burnt caramel can be held for up to 2 weeks at room temperature.)
• When ready to serve: Put 3 tablespoons of the burnt caramel into 4 mugs or cups and top evenly with the chopped chocolate. Bring the milk to a simmer in a medium pan over medium heat. Pull pan from the heat and add the Goldschlager and rum; pour over the chocolate. Serve El Dorado Hot Chocolates with a spoon to stir the layers together.