LOCA MOCHA MONSTER RECIPES

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RACHEL'S MOCHA LOCA ICED COFFEE RECIPE - FOOD.COM



Rachel's Mocha Loca Iced Coffee Recipe - Food.com image

Make and share this Rachel's Mocha Loca Iced Coffee recipe from Food.com.

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 serving(s)

Number Of Ingredients 6

1 cup hot water
1 teaspoon instant coffee granules or 1 teaspoon powdered instant coffee
2 teaspoons sugar
2 teaspoons Hersheys Chocolate Syrup
1/2-1 cup crushed ice
1/4 cup milk

Steps:

  • Mix hot water, instant coffee mix, sugar, and chocolate syrup in a small mug until all ingredients have dissolved.
  • Put 1/2 to 1 cup ice (depending on how cold you want it) in a tall mug or glass.
  • Pour the contents of the small mug over the ice.
  • Then stir in the milk.
  • That's it. It's that simple. Enjoy!

Nutrition Facts : Calories 110.8, FatContent 2.4, SaturatedFatContent 1.5, CholesterolContent 8.5, SodiumContent 46.7, CarbohydrateContent 20.1, FiberContent 0.3, SugarContent 14.6, ProteinContent 2.5

LOCO MOCO RECIPE | GUY FIERI | FOOD NETWORK



Loco Moco Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     main-dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 16

2 cups long grain rice
3 1/2 cups low-sodium chicken broth
1 pound ground beef (80/20 blend)
1/4 cup diced Maui onion
Kosher salt and freshly cracked black pepper
Canola oil
1 tablespoon unsalted butter
1/4 cup roughly chopped cremini mushrooms
1/4 cup diced Maui onion
1 1/2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch
Canola oil
4 large eggs
2 to 3 tablespoons chopped fresh flat-leaf parsley, for garnish, optional
1/4 cup seeded and diced Roma tomato, for garnish, optional

Steps:

  • For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use.
  • For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
  • Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
  • For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
  • In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
  • For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
  • To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.

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LOCO MOCO RECIPE | GUY FIERI | FOOD NETWORK
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