Horchata

INGREDIENTS

1 cup uncooked white long-grain rice

5 cups water

1/2 cup milk

1/2 tablespoon vanilla extract

1/2 tablespoon ground cinnamon

2/3 cup white sugar

 

 

DIRECTIONS

Let rice and water stand at room temperature for a minimum of 3 hours (I leave it overnight). Blend.

Strain (optional) or just pour the rice  & water into a pitcher.  Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving.

Arroz Blanco Mexican Rice with Green Chili & Sweet Onio

 Serves 16
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Recipe By: bridgette server
Serving Size: 16

Ingredients:
water, for rinsing the rice
720 grams long-grain white rice, 1 cup
1 cup granulated white sugar
8 cups chicken broth, homemade or canned low-sodium broth
2 teaspoons kosher salt
1 teaspoon white pepper
1 cup unsalted butter
1 cup olive oil
340 grams sweet onion, diced, about 1/4 large onion
2 teaspoons kosher salt
8 cloves garlic, mashed whole you will remove
2 4 oz. can green chiles, diced small
1/4 cup fresh cilantro, leaves only, chopped
1/4 cup fresh lime juice, only add in at the end
1/2 cup green onion, garnish

Directions:
Rinse the rice with cold water three times, until most of the starch  
is removed from the rice.

In a pot that the rice will cook in, place the chicken broth, sugar  
and white pepper, and 1/2 teaspoon salt to dissolve.  Bring to a boil  
right before saute mixture is finished.

Heat a 12" skillet until hot and then place butter and olive oil in  
the pan.  Place the onion and salt in the pan and saute the onion  
until tender, do not caramelize, just sweat until transluecent.  Crush  
the garlic but keep it whole so you can remove it later.  Add the  
garlic to the onions. Remove the garlic after 2 minutes.  Add the  
chopped green chili and saute a minute more.

Once the saute is finished, add the drained rice and cook just until  
the grains are coated with the oil.  Stir frequently until the grains  
of rice turn from translucent to milky-white, about 5 minutes-for the  
whitest rice, do not let grains brown.

Place the rice mixture into the pot and bring to a boil, uncovered.   
Do not stir.  Cook over a medium heat until the liquid has been  
absorbed and small air holes appear on the top of the rice.  You'll  
see holes forming that tunnel down into the rice forming on the  
surface, about 10 to 15 minutes.  Reduce the heat to the lowest  
setting and cover the saucepan. Cook for 20 minutes.  Remove pan from  
heat and let stand covered for 5 minutes.  Uncover and test a grain of  
rice: if still a little hard, re-cover pan and set over low heat for  
about 5 min.; if rice has absorbed all liquid and is completely dry,  
sprinkle on 2 tablespoons water before returning to heat.

When rice is done, sprinkle on cilantro leaves and lime juice and  
gently fluff with fork to mix and release steam and stop the cooking.

Vegetable Salsa

Serving Size: 24
 Ingredients:

>> 1 15 oz. can black eye peas, drained
>> 1 11 oz. can shoepeg corn, drained
>> 3 tablespoons green onions, chopped
>> 3 whole tomatoes, seeded and chopped
>> 3 whole avocados, ripe chopped
>> 2 tablespoons cilantro, chopped add to taste
>> 1 package dry Italian dressing, mixed to directions
>> 2 1/2 teaspoons kosher salt
>> 1/2 teaspoon freshly ground black pepper
>>
>> Directions:
>>
>> Seed and chop tomatoes or liquid will be really juicy.  Avocados  
>> should be chopped about the size of the corn or peas.  Drain peas,  
>> corn, and place in bowl.

“Tres Leches” Cak

Ingredients

4 eggs

1 c  sugar

3/4 c  oil

1 c  milk

2 c Pancake mix

1 tsp  vanilla

1 tsp baking powder

 

Mix all ingredients, bake for about 30 min at 350° F. 

 

For the Glaze

1 can of sweetened condensed milk

1 can of evaporated milk

1 can of “media crema” (Half and half???)

 

Blend the milks and pour over the cake, let cool, frosting (optional) of your choice and serve.

 

Deep-fried ice cream

Serving Size: 4

20 ounces chocolate chip ice cream -
2 cup four-grain flake cereal, crushed, like cornflakes
1 1/2 tablespoon granulated white sugar
3 1/2 teaspoon ground cinnamon
2 large eggs
1 teaspoon water
4 8-inch flour tortillas
5 quarts vegetable oil, for frying
cinnamon sugar, for garnish
whipped cream, for garnish
4 maraschino cherries, for garnish

Directions:
Form ice cream into 4 balls. Place in baking pan and freeze solid, 2
hours or longer. Mix cereal, sugar, and cinnamon. Divide equally
between 2 pie plates or other shallow containers. Beat eggs with
water. Roll each ice cream ball in cereal mixture and press coating
into ice cream. Dip coated ball in egg wash, then roll in second
container of cereal mixture. Again, press coating onto ice cream.
Freeze coated ice cream balls solid, 4-6 hours.