Cloned Resaturant Recipes E

El Pollo Loco (Pollo Asada)

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Cheese/Eggs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           White wine vinegar
   1      cup           Olive oil
     1/2  cup           White wine
  10      milliliters   Garlic -- mince
   1 1/2  teaspoons     Hot sauce

Mix all ingredients and marinate two whole chicken which have been cut in
half. Marinate several hours in refrigerator. Grill chickens slowly until


El Pollo Loco Chicken

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Chicken -- cut pieces w/skin
                        BROILER BASTING SAUCE
     1/3  cup           Lemon juice
     1/3  cup           Lime juice
     1/3  cup           Canola or vegetable oil
   1      teaspoon      Ground turmeric
     1/2  teaspoon      Garlic salt
     1/4  teaspoon      Black pepper

Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces
in single layer without crowding them, until the meat appears milky white
and the juices run clear, no longer pink. Allow to cool in the broth,
uncovered, while you prepare the basting sauce. Arrange the chicken pieces
skin-side up on broiler pan in single layer and baste with enough of
mixture to evenly coat skin side. Turn and baste other side. Turn again to
skin side up and broil 6" from the heat, brushing with additional sauce
every few minutes until skin is really crispy and golden brown,
approximately 5 to 8 minutes for large pieces. BASTING MIXTURE-Mix juices,
oil, turmeric, salt and pepper. This makes enough to baste nine pieces.


El Pollo Loco Mexican Beans

Recipe By     : Greg Young of El Pollo Loco via LA Times
Serving Size  : 6    Preparation Time :0:30
Categories    : Beans and Legumes                California
                Mexican                          Side Dishes
                Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    vegetable oil
   1      whole         serrano chile
     1/4  teaspoon      serrano chiles -- ground
   1      28-oz. can    pinto beans
     1/3  cup           water

Heat oil and whole chile in sauce pan. When chile is tender, add ground
chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10
to 15 minutes.



 Categories: Soups, Mexican
      Yield: 4 servings

      1 qt Chicken stock                       1 c  Julienne-cut tomatoes
      2    Limes; (just the juice)           1/2 c  Julienne-cut red onion
      1 t  Dried Mexican oregano               1 T  Minced cilantro
      1 t  Dried basil                         4 oz Jalapeno Jack cheese; cubed
      1 t  Pureed chipotle chile               2    Corn tortillas;cut in strip
      1    Bay leaf                            1    Avocado*
           Salt & White pepper                 4    Lime slices
      2    Chicken breast halves*              4    Cilantro sprigs

  *Note- Chicken breasts should be cooked and shredded.  Avocado, peeled,
  pitted and sliced. Combine stock, lime juice, oregano, basil, pureed
  chipotle and bay leaf in stockpot. Season to taste with salt and white
  pepper.  Bring to boil. Simmer 15 minutes.
      Add shredded chicken, tomatoes, red onion and cilantro.  Bring to boil.
  Simmer 5 minutes.  Adjust seasonings to taste.  Ladle very hot soup into
  warm soup bowls.  Drop in cheese cubes.  Garnish each serving with a few
  tortilla strips, avocado slices, lime slice and cilantro sprig.  Makes
  about 1 quart.

El Torito Sweet Corn Cake

Recipe By     : El Torito Restaurant, California
Serving Size  : 12   Preparation Time :0:30
Categories    : Breads                           Copycat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter or margarine
   2      tablespoons   shortening
     1/2  cup           masa harina
   3      tablespoons   cold water
  10      ounces        corn kernels
   3      tablespoons   cornmeal
     1/4  cup           sugar
   2      tablespoons   whipping cream
     1/4  teaspoon      baking powder
     1/4  teaspoon      salt

My favorite, and well worth the effort. Masa harina comes in a bag like
flour and can be found with the flour in most supermarkets.  It's the flour
to use for corn tortillas. The recipe doubles easily and turns out well with
either of the two methods provided. -- Ann Weeks, Corona   Method two is the
moist scoop we usually get at the restaurant. -- patH
Place butter and shortening in mixer bowl and whip until soft; continue
whipping until fluffy and creamy. Add masa gradually while mixing; add water
gradually and mix thoroughly.

Place corn kernels in blender or food processor fitted with metal blade;
coarsely chop. Stir into the masa harina. Place (regular) cornmeal, sugar,
whipping cream, baking powder and salt in large mixing bowl; mix quickly.
Add masa mixture and mix lightly, just until blended. Pour into greased
8-inch-square baking pan. Cover with foil.

Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a
firm texture.

Method 2: Place pan in a larger pan and pour boiling water half way up corn
cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and
adding more boiling water, if necessary. When cooked through, remove corn
cake pan from water.

Let cooked cake stand at room temperature for few minutes before cutting
into squares or using a small ice cream scoop to serve.

Makes 10 to 12 small servings. Store leftovers in the refrigerator.


 El Torito's Sweet Corn Cake

      Yield: 10 servings

           LYNN THOMAS DCQP82A--
    1/4 c  Butter, unsalted
      2 tb Shortening
    1/2 c  Masa harina
      3 tb Cold water
      1    10 Ounce Pkg  frozen corn
      3 tb Cornmeal
    1/4 c  Sugar
      2 tb Whipping cream
    1/4 ts Baking powder
    1/4 ts Salt

  1) Whip butter and shortening in mixing bowl until fluffy and
  Add masa harina gradually and mix thoroughly. Add water gradually,

  mixing thoroughly. 2) Blend corn kernels until coarsley chopped.
  into masa mixture. 3) Mix cornmeal, sugar, whipping cream, baking
  powder and salt in large bowl. Add butter-masa mixture; mix until
  blended. 4) Pour masa mixture into 8" greased baking pan. Cover
  foil and bake at 350 degrees until corn cake is firm, 40 to 50
  minutes. Allow to stand at room temperature 15 minutes before
  into squares. Or use ice cream scoop to serve. Each serving
  about: 147 calories; 76 mg sodium; 16 mg cholesterol; 9 grams
 fat; 17
  grams carbohydrates; 2 grams protein; 0.21 grams fiber.


Entenmann's Apple Crumb Cake

1/3 cup Butter
4 Granny Smith Apples
¾ cup Sugar
1 tsp Lemon peel
½ tsp Cinnamon
1/8 tsp Mace
1/3 cup Currants
2½ cups Flour
3 tbsp Sugar
½ tsp Salt
 1 package Active dry yeast
¾ cup Water
1/3 cup Butter
1 Egg
1 tsp Lemon peel
¾ cup Chopped pecans
6 tbsp Flour
¼ cup Confectioner's sugar
3 tbsp Butter
¼ tsp Cinnamon

Melt butter in large skillet. Pare,core and slice apples
 to ½" pieces. Add apples to butter and cook, stirring,
8 minutes until tender. stir in sugar, peel, cinnamon,
mace and currants. Cook 15 minutes, stirring until thickened.
In large bowl, combine 1 cup flour, sugar, salt and yeast.
In small saucepan, combine water and butter. Heat on low flame
 until 120°F Gradually add to dry ingredients. Beat 2 minutes,
 Beat in egg, peel and ¾ cup flour. With mixer, beat 2 minutes.
 Add remaining flour, stir in. Cover, let rest 20 minutes.

Grease 2 baking sheets. Place half the dough on well floured
 work surface, roll to 14"x12". Place on sheet. Spread ½ filling
 lengthwise down center of the dough. Starting about ¾" for filling,
 cut 1" wide strips diagonally from filling to edges of dough.
 Alternately fold opposite strips of dough at angles across filling.
 Fold ends over filling. Brush large piece of waxed paper with
 vegetable oil. Loosely cover sheet. Top with plastic wrap.
Refrigerate 2 hours.
Uncover, let stand at room temperature 10 minutes. Preheat oven
 to 375°F. Combine rest of ingredients for topping. Sprinkle over

Bake 30-35 minutes until lightly browned. Remove from sheet. Cool.


Entenmann's Fat-Free Chocolate Cupcakes

1 small Box Jello chocolate pudding powder
½ cup Non-fat dry milk powder
1 tbsp Unsweetened Hershey's cocoa
½ cup Sugar
1 cup Self-rising flour
 4 Egg whites, beat until stiff with 1 pinch Salt
1½ qt bowl
1 tsp Vanilla
4 oz Applesauce
¼ tsp Baking soda

In medium mixing bowl combine Jello powder, dry milk, cocoa,
 sugar and flour. Set aside. With electric mixer, beat
alternately into the egg white mixture a cup at a time with
 the vanilla, applesauce and baking soda, which have been
mixed together. Beat 2 minutes after last addition. Divide
batter equally between 12 paper-line cupcake wells. Bake at 350°F
 about 18-20 minutes or until tester comes out clean. Cool in
 pan on wire rack 10 minutes then remove.


Entenmann's Fat-Free Oatmeal Raisin Cookies

Recipe By     :
Serving Size  : 48   Preparation Time :0:00
Categories    : Desserts                         Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----WALDINE VAN GEFFEN VGHC42A-----
   1      tablespoon    Molasses
   3                    Raw egg whites
   1      cup           Dark raisins
   1 1/2  teaspoons     Vanilla
   1      cup           Light brown sugar -- packed
   1      cup           Granulated sugar
     1/2  cup           Non-fat dry milk powder
     1/2  teaspoon      Cinnamon
   1 1/2  teaspoons     Baking powder
   2 1/2  cups          Quaker brand quick-cooking -- rolled oats
   1      cup           All-purpose flour

Put molasses, egg whites and raisins into blender and blend on high speed
just to mince but not to puree (about 5-10 seconds). Empty mixture into
medium mixing bowl. With mixer beat in on medium speed each of the
remaining ingredients, beating well after each addition, adding both the
oats and flour in small portions. Switch to mixing spoon if dough becomes
too stiff for mixer. Lightly spray cookie sheet with Pam and wipe off
excess lightly with paper towel; any excess of the cookie sheet may burn
while cookies are baking. You need only a very light film of the Pam just
to keep cookies from sticking. Use 1 measuring teaspoonful of dough for
each cookie and place 2" apart on prepared cookie sheet. Bake in preheated
350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing
from cookie sheets carefully.


Entenmann's Pound Cake

½ lb Real butter
2 cups Powdered sugar
3 large Eggs
1 2/3 cups Flour
1 tbsp Lemon or vanilla extract

Preheat oven to 325°F. Spray an 8½" Pyrex loaf dish with Pam.
 Cream butter with sugar on high speed of mixer for 5 minutes.
 Add 1 egg and then a little flour, beating 2 minutes. Add 2nd
 egg and half of remaining flour and beat 2 minutes. Add 3rd egg,
 rest of flour and extract, beating 2 minutes. Spread thick and
 creamy batter evenly in prepared loaf dish. Bake 65 minutes or
 until tester inserted into center comes out clean.

Cool in baking dish on wire rack 30 minutes. Remove from dish.
 Slice ½" thick. If freezing, be sure to slice before freezing
loaf. Thaw to use within 6 months.


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