CITRUS SLAW

CITRUS SLAW Wahoo Copycat Recipe

Serves 6

3 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
2 teaspoons sugar
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 (12 oz.) package coleslaw mix (cabbage and carrots)

In small bowl combine lime juice, olive oil, sugar. Combine green onions, cilantro and coleslaw mix in a large bowl. Drizzle juice mixture over coleslaw mixture; toss well to coat.

PF CHANG'S SHRIMP FRIED RICE

SHRIMP FRIED RICE PF Chang's Copycat Recipe

Serves 2

1/4 teaspoon ground superfine mustard
1/4 teaspoon minced ginger
1/2 teaspoon minced or crushed garlic
1 teaspoon molasses
1 1/2 tablespoons lite soy sauce
canola cooking spray
1/3 cup egg substitute
salt and pepper to taste
4 teaspoons canola oil
1 1/2 cups tail-off cooked large shrimp from frozen, packed
3/4 cup petite green peas, frozen (or bean sprouts)
3/4 cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
2 to 3 green onions, chopped (use only white part or white plus some of the green if desired)

In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.

Heat a large, nonstick frying pan or skillet over medium heat. Spray center generously with canola cooking spray. Pour egg substitute in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside.

Spray more canola oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute. Add peas and carrots and stir fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout. Add steamed rice, stir and let cook about a minute. Drizzle the soy sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Turn off heat and stir in green onion and pieces of egg. Serve, offering additional soy sauce at the table, if desired.

SEAFOOD ENCHILADAS

SEAFOOD ENCHILADAS

Abuelo's Copycat Recipe

 

Makes 8

8 ounces crab

1 cup cooked shrimp

2 cups colby and monterey jack cheese

2 (10 oz.) cans cream of chicken soup

1/2 cup milk

1 small onion, chopped

1 (10 oz.) can tomatoes and green chilies (I use Rotel)

8 (6-inch) flour tortillas

 

In a bowl combine crab, shrimp, onion, 1 can of cream of chicken soup, and 1 cup of cheese.Place mixture in tortilla and roll up, place seam down in greased 9x13 pan. In another bowl combine 1 can soup, milk and tomatoes and green chilies, pour mixture over tortillas. Sprinkle remaining cheese. Bake at 350 degrees for 30-35 minutes. Let stand for 10 minutes.

Watermelon Margarita

WATERMELON MARGARITA Pappasito's copycat Recipe

Makes 5 Cups

2 cups diced seeded watermelon, frozen
3/4 cup tequila
1/3 cup triple sec (orange flavored liqueur)
1 tablespoon sugar
2 tablespoons lime juice
2 cups crushed ice
granulated sugar (optional)
lime slices (optional)
orange slices (optional)

Place frozen watermelon, tequila, triple sec, sugar, and lime juice in a blender; process until smooth. Add ice; process until smooth. Serve in glasses rimmed with sugar, and garnish with lime and orange slices, if desired.

Qdoba Black Beans

BLACK BEANS Qdoba Mexican Grill Copycat Recipe

Serves 6


1 tablespoon olive oil
4 garlic cloves, finely chopped
1 large jalapeno, seeded and chopped
1/2 teaspoon ground cumin
2 (15-oz.) cans black beans, rinsed and drained
1 (14 1/2- oz.) can chicken broth
fresh lime juice
fresh cilantro, chopped


Heat oil in heavy large saucepan over medium high heat. Add garlic, chili and cumin and saute 30 seconds.
Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher.
Continue boiling until thick, stirring frequently, about 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

Qdoba Copcat Queso Recipe

QUESO  Qdoba Copycat Recipe

Serves 4-6

2 poblano peppers

10-ounce container Philadelphia Cooking Creme

8-ounce package Mexican Blend Shredded Cheese

2 medium tomatoes, chopped fine

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon sweet paprika

1/4 cup minced cilantro

1/4 cup water

Cayenne pepper, to taste

Place peppers on a hot grill or under a broiler. Blacken the skins on all sides. Place them in a paper bag and roll top down to seal. Set aside until cool to touch, about 30 minutes. Peel off skins and discard seeds and stems. Chop peppers very fine.  Add chopped peppers, cooking creme, cheese, tomatoes, garlic powder, onion powder, salt and paprika to a medium size pot and stir over low heat until cheese is melted. Add the cilantro, water and cayenne pepper and stir for another minute or so until it thickens to preference.Turn off heat and serve immediately as a dip or sauce.

Qdoba Cilantro Lime Rice

LIME CILANTRO RICE Qdoba Mexican Grill Copycat Recipe


2 cups water
1 tablespoon butter
1 cup long-grain white rice
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/2 cup chopped cilantro


Bring water to a boil; stir butter and rice into water.  Cover, reduce heat to low, and simmer until rice is tender for 20 minutes. Stir lime zest, lime juice, and cilantro into cooked rice just before serving.

Qdoba Queso Buritto

Qdoba Mexican Grill Copycat Recipe


Large flour tortillas
Tip Steak, cubed (you could also try chicken, or omit meat for a vegetarian burrito)
Cilantro-Lime Rice  (see sidebar for recipe)
Pico de Gallo (see sidebar for recipe)
Guacamole  (see sidebar for recipe)
Queso Sauce  (see sidebar for recipe)

Panda Express Chow Mein Recipe

Ingredients

• Sauce:
• 1/2 cup soy sauce
• 1/4 cup sugar
• 2 tablespoons cooking wine
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 garlic clove chopped
• 2 teaspoons fresh ginger minced
• 2 tablespoons green onions minced
• 1/4 teaspoon sesame oil
• Chow Mein ingredients
• 14 ounces of lo mein noodles, or 2 packages of Yakisoba noodles (dry) prepared without seasoning packages
• 2 tablespoons cooking oil (use vegetable, olive oil, or oil of your choice)
• 2 cups nappa cabbage sliced
• 1 large white onion sliced thin
• 3 stalks of celery cut diagonally into 1/4 inch slices

Instructions

In a small bowl, whisk together soy sauce, sugar, cooking wine, oyster sauce, hoisin sauce, garlic, ginger, green onions, and sesame oil; set aside.
Prepare lo mein noodles by placing in boiling water. Cook according to package directions. When noodles are done, drain them.
Heat 2 tablespoons of oil in a wok or large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes, the onions will begin to become translucent. Stir in cabbage until heated through, about 1 minute. Add noodles, and 1/2 cup of sauce, stir until well combined and the noodles are heated through, about 2 minutes. Serve immediately