Best 5 King Ranch Polvorones Recipes

BEST KING RANCH EVER

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.

KING RANCH CHICKEN

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

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.

KING RANCH POLVORONES

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.

POLVORONES

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.