Ranchero Cookies Recipes
AUTHENTIC HOMEMADE RANCHERO SAUCE RECIPE
This is the best ranchero sauce recipe I have ever tasted, with a base of diced tomato, jalapeno and onion, seasoned with a mixture of chili powders and seasonings. Perfect on huevos rancheros or any Mexican or Tex Mex dish.
Provided by Mike Hultquist
Categories Main Course Salsa sauce
Time 30m
Number Of Ingredients 15
Steps:
- Heat a large pan to medium-high heat and add the olive oil.
- Cook the onions and peppers down about 5 minutes to soften.
- Add the garlic and cook another minute, stirring a bit.
- Add the tomato and chicken broth. Stir.
- Stir in the cilantro and seasonings.
- Bring to a quick boil then reduce the heat and simmer for 20-25 minutes to let the flavors develop. The sauce will thicken up for you.
- Transfer the mixture to a blender or food processor and pour in the lime juice. I used my stick blender.
- Process until nice and smooth.
- Use immediately or store in the refrigerator in a covered glass container.
Nutrition Facts : Calories 28 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, Sodium 80 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
RANCHERO SAUCE
This is served hot. It is great as a salsa or served over grilled chicken.
Provided by Andrea
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly browned, about 5 minutes. Cook and stir onion in the bacon grease until onion is transparent, 5 to 10 minutes. Remove bacon from skillet and drain on a paper towel-lined plate; crumble.
- Stir chopped tomatoes, tomato sauce, cilantro, jalapeno pepper, salt, pepper, and crumbled bacon into onion; bring to a simmer and cook until flavors blend, about 15 minutes.
Nutrition Facts : Calories 19.4 calories, Carbohydrate 3.1 g, Cholesterol 1.2 mg, Fat 0.6 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 129.7 mg, Sugar 1.8 g
RANCHEROS
These were on the oatmeal box when I was just a small kid in the 50's When I make these for bake sales, they're always one of the first to go. Always attached a recipe to each package and everyone always seems to say.........OHHHH!!! I REMEMBER THESE!!! You can also use walnuts instead of the peanuts.
Provided by Elaine L. Smith
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sift together flour, salt, baking soda and baking powder and set aside.
- Cream together shortening, brown sugar and white sugar until light and fluffy. Beat in eggs, vanilla and coconut.
- Add sifted ingredients and mix well. Stir in oatmeal, chocolate chips and nuts. Mix thoroughly.
- Drop by teaspoonful onto ungreased baking sheets. Bake for 8--12 minutes until golden brown.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 24.5 g, Cholesterol 10.3 mg, Fat 9.7 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 3 g, Sodium 85.6 mg, Sugar 14.9 g
YANKEE RANCHEROS
After my in-laws began affectionately referring to me as a Yankee, I decided I needed to learn to make a few Mexican dishes. These rancheros are super easy and make my Tex-Mex-loving family happy-even if they do come from a Northerner. -Darla Andrews, Schertz, Texas
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook potatoes according to package directions for stovetop., Meanwhile, in a microwave-safe bowl, mix beans and salsa. Microwave, covered, on high until heated through, 1-2 minutes, stirring once. In a large nonstick skillet, heat naan over medium-high heat until lightly browned, 2-3 minutes per side; remove from pan. Keep warm., Coat same skillet with cooking spray; place over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., To serve, spread bean mixture over naan. Top with potatoes, eggs and cheese. If desired, serve with additional salsa.
Nutrition Facts : Calories 430 calories, Fat 23g fat (6g saturated fat), Cholesterol 202mg cholesterol, Sodium 703mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.
RANCHERO COOKIES
Another old family recipe. This recipe has coconut,dates,oatmeal & chocolate chips. They are one of our favorites. You can substitute raisins for the dates but I really prefer dates.
Provided by Lynda Sweezey
Categories Cookies
Time 25m
Number Of Ingredients 13
Steps:
- 1. Mix flour,salt,baking soda,baking powder.
- 2. Blend shortening,sugars,eggs & vanilla.Mix with above dry ingredients. Add oatmeal,coconut,chocolate chips,dates.Mix.
- 3. Bake in a preheated 375 degree oven. Bake 8-10 minutes. Watch carefully as sometimes 375 is to hot.
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RANCHERO SAUCE RECIPE | THE ANTHONY KITCHEN
From theanthonykitchen.com
4.8/5 Estimated Reading Time 4 mins
- Add the olive oil to a medium-sized saucepan over medium-high heat. Stir in the onion and jalapeño and sauté for about 5 minutes, until softened. Add the garlic and sauté 1 minute more.
- Carefully pour in the tomatoes and using the back of a wooden spoon, crush the tomatoes. Stir in the salt, pepper, cumin, and paprika. Reduce the heat to medium and allow to simmer 10 minutes, stirring occasionally.
- For a smooth sauce, transfer the contents of the saucepan to a blender or food processor. Remove the feed tube (to prevent a build-up of steam and pressure), cover with a dish towel and process until smooth. Serve and enjoy.
FRESH HUEVOS RANCHEROS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.8/5
- To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside for later.
- To cook the beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.
- Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.
- Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
RANCHERO COOKIES | RECIPES | THE RANCH KITCHEN
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COWBOY COOKIES RECIPE + VIDEO - MUY BUENO COOKBOOK
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Estimated Reading Time 7 mins
RECIPE OF AWARD-WINNING CHILE’S RELLENO’S AND RANCHERO ...
From thesaturdayszone.com
Estimated Reading Time 4 mins
- Start by toasting your poblano chilies, I place on a open burner on low heat and turn with a pair of tongs, when toasted completed they will look black and toasty, place into a ziplock and let them steam for about 10minutes or so.
- Now add your flour onto a plate and set aside. Now check your chilies and with a knife start scraping the Chile’s, I do it under the water to take off the blackened skin, make a small slit and take out the seeds and veins, dry with a paper towel, now you can stuff with your cheese not to much they need to close so the cheese does not ooze out,, flour all the way around and set aside on a clean plate.
- Now I use around 6 eggs. Start by adding all the whites to a large bowl, add a little salt and pepper if desired, start beating your whites on high till they are thickened, you can turn your bowl upside down that’s how thick they should be, now 1 by 1 add in your yolks and keep beating till thickened,
EASY RANCHERO SAUCE RECIPE (SALSA RANCHERA) - GIMME YUMMY ...
From gimmeyummy.com
Estimated Reading Time 1 min
- Add the garlic, onion, chile pepper, jalapeño and saute for about 4-5 minutes stirring occasionally.
- Reduce the heat to medium low, add in the tomatoes and cook for 6-8 minutes or until the tomatoes soften.
SIMPLE, CLASSIC RANCHERO SAUCE - FRUGAL HAUSFRAU
From frugalhausfrau.com
Estimated Reading Time 4 mins
- Heat olive oil in a medium saucepan, add onion and peppers and cook until slightly softened. Add garlic, cumin and cayenne and cook for just a minute longer. Add tomatoes and juice and simmer until vegetables are cooked through and softened and sauce is thickened, about 15 minutes. When a spoon is run through the sauce it should not immediately fill in.
- Add the sugar, salt to taste and vinegar and cook for a minute or two longer to blend the flavors.
- Feel free to increase/decrease the amounts of sugar, salt, Jalapeno or Serrano, cayenne, vinegar, etc. to suit your taste.
SCRAMBLED HUEVOS RANCHEROS RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 Estimated Reading Time 4 mins
- Heat a small pan (I use an 8-inch cast iron skillet) over medium heat. Butter the skillet or spray it with cooking spray.
- Place the tortilla in the pan. Let it warm up on one side, and then flip it. Repeat if you want an extra crispy tortilla.
- Once both sides are hot, sprinkle cheese onto the tortilla. I like to leave the center alone and cover the perimeter with cheese.
EASY RANCHERO SAUCE - ISABEL EATS - EASY MEXICAN RECIPES
From isabeleats.com
Estimated Reading Time 5 mins
- Add onions, tomatoes, jalapeno, chipotle pepper, garlic, salt, paprika and dried oregano. Cook for 10 minutes, stirring occasionally, until onions and peppers soften and the mixture becomes very concentrated.
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