Recipes - CopyCat Recipes
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6. El Torito's Black Bean Soup
12 oz. dried black beans
8 cups chicken or vegetable stock
2 teaspoons olive oil
1 onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon cayenne pepper
3 tablespoons fresh lime juice
Fresh cilantro (optional)
Rinse and sort though black beans, discarding any that are shriveled or discolored. Place beans in a large stockpot. Cover beans with water and refrigerate to soak overnight. Drain beans and return to stockpot. Add stock and heat to boiling. Meanwhle, heat olive oil over medium-high heat in a large skillet. Add onion, carrot, celery and garlic and saute until
tender, approximately 5 minutes. Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper. Cover stockpot and reduce heat to simmer for 3 to 4 hours. Transfer soup to blender or food processor and puree to desired thickness. Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired. Add salt and pepper to taste and serve.
7. El Torito's Deep−Fried Ice Cream
20 ounces chocolate chip ice cream
2 cups 4−grain flake cereal, crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
4 (8−inch) flour tortillas
Oil for deep−frying
Cinnamonmixed with sugar
Whipped cream
4 maraschino cherries
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 to 6 hours.
Shape each tortilla into hourglass form (with narrow waist) by cutting off curved slice from 2 opposite sides. One end will serve as base for ice cream. Other end will be decorative fan.
Heat oil in wok or large deep−fryer. Place tortilla between 2 ladles or large spoons of different sizes (smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of upper fan supported by handle of larger ladle. Deep−fry until crisp. Drain and sprinkle with cinnamon−sugar. Set aside. Deep−fry frozen coated ice cream balls 30 to 45 seconds. Place each fried tortilla in large−stemmed glass, with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla. Top with dollop of whipped cream and decorate with cherry.
8. El Torito's Enchilada Sauce
2 Tbls. vegetable oil
2 Tbls. flour
1/4 cup red chile powder,mild
2 cups beef broth, fresh or canned
2 cups tomato puree, canned
1/2 teas. oregano, dried
1/4 teas. cumin
1/2 teas. granulated garlic
1 teas. salt (to taste)
Heat oil in large saucepan. Add the flour to the oil andmake a roux. Stir and cook over medium heat for 2 minutes until it becomes brown in color. Add the chile powder, beef broth, tomato puree, oregano, cumin, garlic and salt to the roux and simmer over low heat for 15 minutes.
9. El Torito's Mexican Caesar Salad
Cilantro Pepita Dressing:
2 medium Anaheim chiles, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 tsp. ground black pepper
1 tsp. salt
12 oz. salad oil
1/4 cup red wine vinegar
5 Tbs. grated Cotija cheese (see note)
2 small bunches cilantro, stemmed
1 1/2 cup mayonnaise
1/4 cup water
Salad:
2 corn tortillas
Vegetable oil
1 large (or two small) heads romaine lettuce, rinsed and spun dry
1/3 cup finely grated Cotija cheese
Roasted red bell pepper, peeled and cut into julienne strips
1/2 cup pepitas (roasted pumpkin seeds)
Place all dressing ingredients except cilantro,mayonnaise and water in a a blender of food processor. Blend approximately 10 seconds, then add cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do in batches. Place mayonnaise and water in a large stainless steel bowl, and mixwith a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an air−tight container and refrigerate.Will keep for three days. Yields 1 quart.
To assemble salad: Cut corn tortillas intomatchstick−size strips. Heat oil in sauté pan; fry tortilla strips until crisp. Remove with slotted spoon, and drain on paper towels. Set aside. Tear romaine into bite−size pieces. Place greens on salad plates and ladle approximately 2 ounces of cilantro pepita dressing on each salad. Sprinkle each dish with Cotija cheese and tortilla strips. Arrange four red pepper strips like spokes on the top of each salad, and garnish with whole pepitas. Note: Cotija cheese is a hard cheese, similar to Parmesan. It is available at some grocery stores andmost Mexican markets.
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10. Emeril's Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
11. Emeril's Mole Sauce
1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup roasted pine nuts
2 poblano peppers
1 medium onion, quartered
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1 cup plus 1 tablespoon olive oil
1/2 cup chicken stock
1/2 cup heavy cream
Preheat the oven to 400 degrees F. Place the nuts, peppers, and onions on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes. Remove from the oven and peel, seed and chop the peppers. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree
until creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2minutes. Remove from the heat and keep warm.
12. Emeril's Southwest Seasoning
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Combine all ingredients thoroughly.
13. Energy Bars
1 cup dark raisins
1/2 cup golden raisins
1/3 cup butter or margarine
1/2 cup sugar
1 egg
1 1/4 cup whole wheat flour
1/4 cup toasted wheat germ
1/2 cup molasses
1/2 cup nonfat drymilk
1 cup sliced almonds (optional)
1 cup quick cooking oats
1/2 cup skim milk
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
Chop raisins (using a food processor if possible). Cream butter, sugar, molasses and egg.
Combine flour, drymilk, wheat germ, baking powder, baking soda, salt and ginger. Blend into creamed mixture with skim milk. Stir in oats, raisins, and half the almonds (if desired).
Pour into greased 13x9x2 inch pan and spread evenly. Sprinkle with remaining almonds (if desired). Bake at 350 degrees for approx. 30 minutes. Cool in pan and cut into 1x4 inch bars.
14. Entenmann's Fat Free Chocolate Cupcakes
1 small Box Jello cook &serve, chocolate pudding powder
1/2 cup Non−fat drymilk powder
1 tablespoon Unsweetened Hershey's cocoa
1/2 cup Sugar
1 cup Self−rising flour
4 Egg whites, beat til stiff with 1 pinch Salt in 1−1/2 qt. bowl
1 teaspoon Vanilla
4 ounces Applesauce
1/4 teaspoon Baking soda
In medium mixing bowl combine Jello powder, drymilk, cocoa, sugar and flour. Set aside.With electric mixer, beat alternately into the egg whitemixture a cup at a time with the vanilla, applesauce and baking soda, which have beenmixed together. Beat 2 minutes after last addition. Divide batter equally between 12 paper−line cupcake wells. Bake at 350 degrees about 18−20 minutes or until tester comes out clean. Cool in pan on wire rack 10 minutes then remove.
3. El Chico Mexican Restaurant Relish
4 cups carrots, sliced
2 cups onion, cubed
1 16 oz. can Jalapenos, sliced
4 oz. vinegar
2 cups water
1 tsp. salt
1/2 tsp. Oregano leaf
2 cloves garlic, chopped
Measure and place carrots in container. Measure cubed onions and place in container with carrots. Add the Jalapenos, including juice, to the carrots and onions. Add the vinegar, water, salt, oregano and garlic to the other ingredients and mix well. Cover container and place in refrigerator for a minimum of 24 hours. Before serving, stir all ingredients thoroughly.
*Remember, relish must be allowed to marinate for a MINIMUM of 24 hours.
4. El Pollo Loco Chicken
1/4 cup corn oil
1/4 cup melted butter
1/4 cup onion, minced
2 tablespoons garlic, finelyminced
2−3 drops yellow food coloring
1/4 teaspoon ground cumin
1 teaspoon dried oregano
4 tablespoons fresh lemon juice
4 tablespoons fresh orange juice
1 chicken, 2−1/2 to 3 pounds, halved
Combine oil, butter, onion, garlic, food coloring, cumin, lemon and orange juices in a large shallow pan. Add chicken halves, turning to coat well. Cover andmarinate several hours, or overnight. Remove chicken from marinade, then cook over medium coals on barbecue grill, or in a broiler 4 inches under source of heat, until browned on both sides and meat is done, turning and basting frequently, about 25minutes. Cut chicken halves into pieces. Serve with beans and rice, corn or flour tortillas, and fresh salsa.
5. El Pollo Loco Mexican Beans
1 tablespoon vegetable oil
1 whole serrano chile
1/4 teaspoon serrano chiles, ground
1 28−oz. can pinto beans
1/3 cup water
Heat oil and whole chile in sauce pan.When chile is tender, add ground chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10 to 15 minutes.
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