Annie's French Dip Sandwiches

• Deli beef
• Packet of McCormick au jus
• Cream cheese
• Swiss cheese
• French fried onions
• Sandwich Rolls

Kneaders Caramel Syrup

 Kneaders Caramel Syrup

• 1 cup brown sugar
• 1 cup heavy whipping cream
• 1 cup light Karo syrup

Blend together and heat on stove top until sugar is smooth. Serve warm.

 

Ooey Gooey Cinnamon Rolls - Nancy Fuller

 Made these for Michael when he got home from his mission, August 2016.

Cowboy Cookies from the 70s

 

Diane LaBrecque'a Ice Cream Recipes

 

Ryan's Favorite Mexican Rice

2 cups long grain rice

1-14.5 ounce can diced tomatoes (or cut up 3 fresh ripe tomatoes)

1/2 cup onion, chopped

2 small or 1 large garlic clove

3 tablespoons canola or olive oil

3 cups chicken broth or better than bouillon

1 teaspoon salt

Heat oil in a large, wide heavy-bottomed pot (dutch oven) that has a tight-fitting lid over medium high heat. Sauté the rice till a nice golden Brown.

Add onions, sauté until clear. Then add the garlic, followed by the tomato and keep on sautéing.

Add broth, bring up to a boil for about 10 to 15 minutes. Once you have a rolling boil lower the heat to low simmer and cover, simmering for about another 20 minutes. 

Once the rice is done turn off the heat and leave undisturbed (do not open lid) for at least 15 minutes. Takeoff the lid and fluff the rice with a fork.

Restaurant-Style Mexican Rice

1 (28-ounce) can whole peeled tomatoes

1 medium onion, peeled and roughly chopped

2 cups chicken stock

1 1/2 teaspoons kosher salt

1/2 teaspoon ground cumin

1/3 cup neutral cooking oil, such as canola or safflower (or rendered lard)

2 cups long-grain white rice

1 to 2 chili peppers, such as jalapeno or serrano, seeded and minced

4 to 5 garlic cloves, pressed

1/4 cup finely chopped cilantro

Juice from 2 limes, plus additional wedges for serving

Place the tomatoes and onion in a blender or food processor and puree until smooth.

Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. 

(Reserve excess for another use, like Tomato Sauce.)

Meanwhile, heat the oil in a heavy Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes.

Add the jalapenos and cook until they have softened, about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds.

Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes.

Remove from heat and gently stir the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 minutes. Add cilantro and lime juice; fluff gently with a fork, Taste and adjust seasoning if desired. 

Serve with additional lime wedges.