King Ranch Polvorones Recipes

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BEST KING RANCH EVER



Best King Ranch Ever image

A family staple meal that has been in the monthly rotation for several years now and is still asked for quite often. This is great either served with refried beans and chips as a Mexican dish or with corn and steamed green beans as a casserole.

Provided by razzchick

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 8

Number Of Ingredients 9

6 cooked chicken breasts, shredded
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
½ cup chicken broth
½ cup chopped onion
1 (4 ounce) can chopped green chiles
6 corn tortillas, torn into strips - or more as needed
2 cups shredded Monterey Jack cheese, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles and juice, chicken broth, onion, and canned green chiles together in a bowl, stirring until thoroughly combined.
  • Place 1/3 of the tortilla strips in a layer into the bottom of a 9x13-inch baking dish; top with 1/3 of the chicken mixture. Repeat layers twice more; sprinkle Monterey Jack cheese on top of the casserole.
  • Bake in the preheated oven until cheese is golden brown and casserole is bubbling, 20 to 25 minutes. If casserole is still slightly runny, let stand 5 to 10 minutes until firm.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 17.2 g, Cholesterol 61.7 mg, Fat 14.9 g, Fiber 1.9 g, Protein 22.6 g, SaturatedFat 7 g, Sodium 1048 mg, Sugar 2 g

KING RANCH CHICKEN



King Ranch Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 17

Butter, for the baking dish
One 10.5-ounce can cream of chicken soup
One 10.5-ounce can cream of mushroom soup
One 10-ounce can diced tomatoes with chiles, such as Rotel
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chicken broth
16 corn tortillas, torn into pieces
1 roasted whole chicken (rotisserie chicken works great!), cooled and torn into chunks
1 large white or yellow onion, finely diced
1 red bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1 jalapeno, finely diced
1 1/2 cups grated sharp Cheddar
1 1/2 cups grated Monterey Jack cheese

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.

POLVORONES FROM PUERTO RICO



Polvorones from Puerto Rico image

These delicious cookies are a traditional recipe from Puerto Rico.

Provided by SST

Time 1h

Yield 50

Number Of Ingredients 9

½ cup vegetable shortening
½ cup unsalted butter, softened
1 cup white sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour, or more if needed
1 (21 ounce) package guava paste, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
  • Combine shortening and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and beat until fluffy. Mix in egg, egg yolk, vanilla, and almond extract.
  • Add flour, 1 cup at a time, until completely mixed; the dough should be stiff and able to hold its shape when formed into a ball. If this consistency is not achieved, add a little more flour.
  • Make 1-inch balls of dough and place 1 inch apart on the prepared cookie sheet. Use your finger to make small indentations in the middle of each cookie and fill it with a cube of guava paste.
  • Bake in the preheated oven until light golden on the bottom, about 15 minutes; do not overcook. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat with remaining batter.

Nutrition Facts : Calories 114.2 calories, Carbohydrate 18.4 g, Cholesterol 12.7 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 2.2 mg, Sugar 4.1 g

KING RANCH POLVORONES



King Ranch Polvorones image

Taken from a bag of King Ranch Young Pecans and placed here for safe keeping to make for a cookie bake at my daughters school.

Provided by Pixies Kitchen

Categories     Dessert

Time 30m

Yield 2 dozen

Number Of Ingredients 7

1 cup butter
1/2 cup sugar
2 teaspoons butter-nut flavoring
2 cups sifted flour
1/2 teaspoon salt
2 cups finely chopped young pecans
powdered sugar

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.

Nutrition Facts : Calories 2215.5, Fat 171.7, SaturatedFat 65.2, Cholesterol 244, Sodium 1237.6, Carbohydrate 160.6, Fiber 13.8, Sugar 54.7, Protein 23.9

POLVORONES



Polvorones image

Make and share this Polvorones recipe from Food.com.

Provided by pastry princess

Categories     Dessert

Time 32m

Yield 5 dozens

Number Of Ingredients 10

1/2 lb butter
1 cup granulated sugar
1/2 cup confectioners' sugar
2 eggs
4 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon brandy
1/2 cup sugar
2 tablespoons cinnamon

Steps:

  • Preheat oven to 375°F
  • Cream butter with the 2 kinds of sugar until very creamy and light. Add eggs, one at a time, beating well after each addition. Add baking powder and salt to flour and add to cream mixture in thirds. Finally, blend in the brandy.
  • Roll out on floured board to about 1/4 inch thickness. Cut with cookie cutter (smallest available). Place on greased cookie sheet and bake for approximately 12 minutes, until light gold in color. Sprinkle with mixture of sugar and cinnamon while still hot. Yields: about 5 dozen.

Nutrition Facts : Calories 1013.6, Fat 39.9, SaturatedFat 24.1, Cholesterol 182.2, Sodium 597.5, Carbohydrate 150.8, Fiber 4.2, Sugar 72.2, Protein 13.3

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