El Rancho Grande Recipes

COPYCAT RESTAURANT STYLE MEXICAN RICE

Steps:

• Melt butter in a large saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, pepper and cayenne and cook a few minutes more.
• Stir in onions and cook until onions are tender. Stir in tomato sauce and chicken broth and bring to a boil.
• Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Stir in cilantro.

THE BEST MEXICAN WHITE CHEESE DIP

Steps:

• Place cheese, milk, and butter in a sauce pan over low heat.
• Heat until melted - stirring frequently.
• Stir in the green chillis, cumin, garlic salt, and the cayenne pepper. Remember, it doesn't take much cayenne.
• Add more milk if you want it thinner.
• Serve immediately with chips, tortillas, and your favorite mexican dish.

EL RANCHO CHICKEN

Steps:

• Preheat oven to 350º.
• Brease a large cookie sheet.
• Pound chicken breasts between 2 sheets of waxed paper to about 1/4 inch thick.
• Dip chicken into salad dressing to coat.
• Then dip into crushed chips, making sure chicken is well-coated.
• Place on cookie sheet.
• Bake 30 minutes.

BUSY DAY EL RANCHO CHICKEN

Steps:

• Combine soups, undrained tomatoes and next 3 ingredients, set aside.
• Sprinkle 1/3 of the tortilla strips over bottom of ungreased 3qt baking dish.
• Layer 1/2 of the chicken, spoon 1/2 of the soup mixture on top.
• Sprinkle 1/2 the cheese and another 1/3 of the tortilla strips over soup.
• Layer with remaining chicken, soup and tortillas.
• Bake covered at 350 for 45 minutes until bubbly and center is hot.
• Uncover, sprinkle with remaining cheese. Bake 3-4 minutes longer until cheese is melted.
• Top with sliced tomatoes. Let stand 10 minutes before serving.

COPYCAT DON PABLOS SALSA

Steps:

• Place tomatoes, onions, tomato paste, water, garlic powder, cilantro, cumin, salt and sugar in a blender or food processor.
• Puree until smooth.
• Add remaining measure of tomatoes and mix till blended. (Fresh, diced tomatoes may be substituded for diced canned tomatoes.)
• Add optional jalepeno peppers to taste.

RANCHERO SALSA

Steps:

• Preheat broiler. (500º).
• Place tomato quarters and pepper halves, cut side down, on broiler pan.
• Broil 4 inches from the heat for 5-7 minutes, 'til skins start to blacken.
• Remove from broiler pan; cool.
• Remove skins from tomatoes and peppers; finely chop.
• Cook onion and garlic in hot oil, in a small saucepan for 3 minutes.
• Stir in tomatoes, peppers and cumin. Bring to a boil.
• Reduce heat and simmer, uncovered, for 10 - 15 minutes or 'til most of the liquid has evaporated.
• Cool completely.