King Ranch Polvorones Food

BEST DAMN KING RANCH CHICKEN CASSEROLE

Steps:

• Step 1 Preheat oven to 350 degrees.Step 2 Add butter to large skillet over medium high heat. When butter melts, add onion and bell pepper. Cook for 5-7 minutes until softened. Add garlic and cook for 2 more minutes. Remove from heat.Step 3 To a large bowl add cooked chicken, Rotel, chopped jalapeno, both soups, cream, pepper, and cumin. Stir well to combine. Add cooked veggies and stir to combine.Step 4 You are ready to assemble! Butter or spray a deep 9×9 casserole dish. Start with a layer of tortillas. Cut 2 tortillas in half and place the cut side along the edges of the pan and place one hole tortilla to cove the hole in the center. Spoon about 1- 1 ½ cups of the chicken mixture on top of the tortillas and spread evenly. Top with ½ cup of shredded cheese...now tortillas...you may have to cut a few to fill in the holes in the corners.Step 5 Repeat layers ending with chicken mixture and cheese on top. Bake at 350 for 35 -40 minutes or until bubbly and golden brown. Check after 25 minutes, if cheese is getting too brown, lay a piece of foil over the top.Step 6 Let sit at least 15-20 minutes before cutting. Keep leftovers in container tightly sealed and refrigerate. It is even better the next day!Step 7 You can also bake it off the day before serving, refrigerate and reheat before serving. To reheat, cover with foil and bake at 300 for 45-50 minutes or until heated through.

KING RANCH CHICKEN

Steps:

• Preheat the oven to 375°F (190°C). Lightly slick a 13-by-9-inch (33-by-23 cm) baking dish with butter or oil.
• Melt the butter or heat the oil in a large skillet over medium-high heat. Add the onion and the bell pepper, poblano pepper, and jalapeño peppers and cook, stirring frequently, until tender and lightly browned, 8 to 10 minutes.
• Add the garlic, chili powder, cumin, salt, and pepper, and cook, stirring, for 1 minute.
• Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1 minute. Still stirring constantly, slowly stir or whisk in the stock and bring to a boil. Boil until the mixture thickens, which could take anywhere from 1 to 2 minutes. Remove from the heat.
• Add the tomatoes and sour cream to the skillet and stir to combine. Add the chicken and cilantro and stir again until blended.
• Combine the cheeses in a small bowl.
• Place a large cast-iron skillet or wok over medium-high heat. Lightly brush each tortilla on both sides with oil. Cook the tortillas, working with just a couple at a time, on the hot skillet or wok until lightly browned and crisp, flipping once, about 1 minutes per side.
• Cover the bottom of the prepared baking dish with 6 tortillas, overlapping the tortillas slightly. Top with 1/2 of the chicken mixture and 1/3 of the cheese mixture. Repeat the layers once, adding 6 more tortillas and the remaining chicken mixture and 1/2 the remaining cheeses. Top with the remaining tortillas and cheese.
• Lightly coat a sheet of aluminum foil with butter or oil and cover the baking dish, butter or oil side down. Bake the casserole for 20 minutes.
• Uncover the casserole and continue to bake until bubbly and lightly browned on top, 10 to 15 more minutes.
• Let the casserole stand 10 minutes to cool slightly and then sprinkle with cilantro, serve, and prepare to be serenaded by compliments.

KING RANCH CHICKEN

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Make the soup/tomato mixture, which is very bizarre and might scare you off. But please: Be brave and stick with me through this challenging time. You won't be sorry! In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cumin, salt, pepper and chicken broth. Then--this is the time to be strong--stir it all together. Trust me!
• Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the wacky soup mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the you-know-what.
• Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes.
• Look at that! Serve it with a salad and a dang hearty appetite.
• To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350 degrees F following the baking instructions above.

PAN DE POLVO

Steps:

• Combine canela, anise and water in a small sauce pan. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from heat and cool completely.
• Pre-heat your oven to 350 degrees. Place the canela sticks (cinnamon) on a baking sheet and warm in oven for 3 minutes. This helps to make the canela easier to grind. In a molcajete or food processor finely grind warmed canela sticks and sugar. Place in a bowl and set aside until ready to dust cookies.
• Combine all of the dough ingredients in a large bowl and knead for 15 minutes, add 1 cup of tea by ¼ cup at a time (with varying temperatures you might not need all the tea) and continue kneading until the dough come together.
• Combine well, then remove dough from the bowl, divide dough in fourths and roll out to ¼ inch thick on a floured board and use your favorite cookie cutter and bake on an ungreased cookie sheet for 12- 15 minutes.
• Remove from oven, allow to cool a few minutes and dust with cinnamon sugar.

KING RANCH POLVORONES

Steps:

• Pre heat oven to 325 degrees. Cream butter, sugar, butter-nut flavoring until fluffy. Sift flour and salt and add to creamed mixture, blending throughly. Add young pecans and mix well. Shape into 1 inch balls and place on baking pan. Bake at 325 for 20 minutes. Do NOT brown. Cool, then roll in powdered sugar. For chocolate cookies: Add 1/4 cup cocoa to the flour mixture and use vanilla instead of the butter-nut flavoring.

KING RANCH CASSEROLE

Steps:

• In a large pan sprayed with cooking spray, saute onion, bell peppers, garlic and celery.
• Add soups, tomatoes, chiles, spices and chicken broth.
• Line bottom of 9x13 pan with tortilla strips.
• Spread half of chicken over tortillas and top with sauce, then half of cheese.
• Cover with another layer of tortillas, chicken, sauce and cheese.
• Bake at 350 degrees for 30 minutes or until bubbly.

OMT'S KING RANCH CHICKEN

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a blender on low, combine the cream of chicken soup, cream of mushroom soup, chicken broth, tomatoes.
• Set aside.
• Coat a 9-by-13-inch baking dish (2 1/2 quart casserole dish) with cooking spray.
• Place 1/3 of the tortillas in the bottom of the pan, layering half each of the chicken and onion, then sprinkle with one-third of the grated cheese.
• Pour 1/3 of the soup mixture over the top, and then repeat the layers.
• Top the casserole with the remaining third of the cheese.
• Bake for 45 minutes or until the cheese has melted and browned slightly.

KING RANCH CHICKEN

Steps:

• Preheat oven to 350 degrees. Coat 11 by 7 by 2-inch baking dish with nonstick cooking spray and set aside. Sauce: Melt butter in medium heavy skillet over moderate heat. Add garlic, red pepper, and cumin and stir-fry 1 minute. Blend in flour, add broth and milk, and cook, stirring constantly, until thickened and smooth -- about 3 minutes. Stir in sour cream, salt, and black pepper to taste; set aside. Filling: Melt butter in large heavy skillet, over moderate heat. Add onion, green pepper, green chilies, mushrooms, tomatoes, and pimiento, and cook, stirring often, until vegetables soften and flavors meld-10 to 15 minutes. Tortillas: Pour oil to depth of 1/2 inch in small heavy skillet, set over moderate heat, and heat until ripples appear on skillet bottom. Holding tortillas by tongs, dip one by one into oil just long enough to soften, 5 to 10 seconds. Drain on paper towels.
• To Layer: Arrange half of tortillas in bottom of prepared baking dish, then build up layers this way, distributing each evenly: 1/2 chicken and 1/3 sauce; 1/2 each filling, cheese, olives, and scallions, and 1/2 remaining tortillas, chicken, filling, cheese, olives, scallions, and finally, remaining sauce. Bake, uncovered, until bubbly- about 30 to 35 minutes. Serve at once.