S: MENU de Cavafé Restaurante
1: Esperemos que todos nuestros clientes disfruten de nuestros deliciosos platillos muy saludables y llegar a ser muy exitosos con nuestro rico restaurante, será tu favorito! | Concepto: Restaurante casual con una sala de espera compuesta con sillones y sillas. El mejor servicio de todos! Cada menú estará por el tipo de comida y hora (8am-11am, 12pm-3pm, 4pm-7pm, 8pm a 12am). Abrimos a las 8:00am y cerramos a las 12:00pm. TE IMPRESIONARÁS!
2: Fruti-addict Delicioso coctel de frutas grande (kiwi, mango, sandía, y melón) con avena, yogurt natural bajo en grasas y splenda. Calorías: 110 Costo: 70 pesos | Huevo a la Cavafé Taco de huevo gigante, con una rica salsa de tomate, trozitos de salchicha y tortilla de maíz. Calorías: 280 Costo: 60 pesos
3: Hotcake Lover Estos hotcakes no son engordativos. Estan hechos con avena, leche descremada, puré de manzanas y nuez. Te encantarán! Puede ser acompañado con plátano si gustas. Calorías: 300 Precio: 90 pesos
4: Pasta y Verduras La perfecta combinación! Pasta tipo rotini con verduras (tomate, ejote, brocoli) al vapor con poca mantequilla y una salsita de queso espectacular. Calorias: 350 Precio: 200 pesos | Calabaza Caranbolas Rica calabaza baja en grasas rellena de queso, con sal y pimienta. Le encantara a tu paladar! Calorias: 210 Precio: 180 pesos
5: Ensalada Carafé Rica ensalada con lechuga, tomate, salami, pedasitos de pan, queso panela, queso parmesano y pimienta. Con un aderezo tipo Carafé. Calorías: 180 Precio: 120 pesos
6: Sandwishón Ricochón Un sandwish riquísimo que hará feliz a tu barriga. Tiene queso, tomate y jamón acompañado con una rebanada de queso panela y una naranja. Carlorías: 320 Precio: 170 pesos Pescado a la Parrilla Pescadito a la parrilla con mantequilla y pimienta arriba acompañado con nopales asados. Calorías: 250 Precio: 180 pesos
7: Tostada de la Familia Riquisima tostada nutritiva con salsita verde, aguacate, queso, pollo, frijoles y carne. Hecha al estilo Mexicano. | Calorías: 180 Precio: 120 pesos
8: Strawberry Berry Rico smoothie fresco que te encantará! Hecho con yogurt bajo en grasas, fresas, arándanos y moras. Calorías: 130, más frutas: 150 Precio: 80 pesos | Gelatina de Don Gelly La gelatina favorita de todos! A los niños les encantará! Muy dulce y hecha con pura fruta. Calorías por pedazo: 180 Precio: 100 pesos
9: Limonsón Encantón Este postre te dejara con las ganas de comer más! El yogurt de limón, y el jugo y la cáscara de limón fresco dan un sabor refrescante a un pay frío con menos de 200 calorías por porción. Hechos con unos frescos limones, este pay te encantará. | Calorías: 190 Precio: 80 pesos
10: Las excelentes dueñas de este restaurante, amigas desde mucho tiempo que decidieron hacer tu restaurante favorito y tu vida llena de felicidad, son: Carolina Gutiérrez Fernanda Lozano Valeria Gonzalez
11: Gracias! | Carafé
12: Mom's Artichoke Dip
13: Sasha's Fruit Dip and Cinnamon Chips
14: Momo's Cheeseburger Soup 1 lb. hamburger 4T butter 3/4 cup chopped onion 1 t. basil 2 (14 oz) cans chicken broth 3 cups diced potatoes 1/4 cup flour 2 cups cheese 1 cup evaporated milk salt and pepper Cook beef and onion. Mix all ingredients together and simmer.
15: Momo's Vegetable Soup 1 lb. hamburger 1 diced onion 1 large can diced tomatoes 4 cans diced potatoes 1 large bag frozen veggies 1/2-3/4 can of tomato juice 4-5 cups watter Cook meat and onion. Combine all ingredients and boil for 30 minutes. Simmer for several hours.
16: Mom's Loaded Potato Soup 8 potatoes, peeled and cubed 1/2 cup butter 1/2 cup all-purpose flour 8 cups milk 1/4 cup chopped onion 1 (8 ounce) container sour cream 1/2 cup shredded Cheddar cheese salt and pepper to taste Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft. While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened. Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.
17: Dad's Chili 1 lb. beef 1 can chili beans 1 can Hormel Chili with no Beans 1 small can tomato sauce I packet chili powder (mild) 1 can of corn Brown beef and drain. Add remaining items and simmer. Serve with cheese and crackers.
18: Momo's Wild Rice Soup | 1/2 cup wild rice 1 lb. bacon 1 cup chopped onion 1/3 cup chopped green pepper 2 (14 oz) cans chicken broth 2 (10 oz) cans cream of mushroom soup 4 oz can sliced mushrooms 1 pint half-n-half Wash wild rice, then boil for 15 minutes. Drain, rinse and set aside. Cut bacon into 2 inch pieces and fry until crisp. Save some drippings from bacon. Sauté onion and green pepper in bacon grease. Add rice, broth, soup, mushrooms and bacon. Cover and cook for one hour. Pour half-n-half in just before serving.
19: Nana’s Taco Soup 1 lb ground turkey or beef 1 large onion, chopped 1 can stewed tomatoes 1 can Rotel tomatoes with chilies 2 cans hominy – 1 white and 1 yellow 3 cans beens – 1 kidney, 1 black, 1 chili or pinto 1 can potatoes 1 can Veg-All 1 packet Taco seasoning 1 packet Ranch dressing (dry) Cook meat and onion. Drain. Add remaining ingredients and heat thoroughly.
20: Dee Dad’s Chicken and Rice Casserole 1/4 cup butter 1/2 cup cooked chopped onion 2 cups cooked rice 1 can cream of chicken 1 can of milk 1 cup cheddar cheese 1 package chopped broccoli 2 12 oz cans chicken Potato Chips (Dee Dad’s favorite part) Mix everything but cheese. Top with the cheese and bake at 350 for 30 minutes. Add a cup of crushed potato chips before serving.
21: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Berox | Cook beef and onion. Drain. Add chopped cabbage and onion. Cook on low for about 1-2 hours. Add salt and pepper to taste. Spoon into rolled dough and bake. | 1 lb. beef Head of cabbage Yellow onion Salt and Pepper Hot roll mix or 2 cans of crescent rolls | 350 | 11 min | Nana
22: 2 chicken breasts, shredded BBQ sauce Pineapple, diced Cilantro Shredded Cheese Tortillas Mix chicken and BBQ sauce. Layer cheese on a tortilla. Add chicken, cilantro and pineapple. Add another layer or cheese and tortilla. Cook in skillet or quesadilla maker. | Mom’s BBQ Chicken Quesadillas
23: Mom’s Balsamic Turkey Quesadillas Deli turkey Red onion Balsamic vinegar Shredded Cheese Tortillas Ranch Dressing Marinate onion in balsamic vinegar for about an hour. Layer cheese on tortilla. Add turkey, onion and more cheese and tortilla. Cook in skillet or quesadilla maker and use ranch for dip.
24: Mom's Pioneer Woman’s Comfort Meatballs | Mix beef and oats. Pour in milk, minced onion, salt and pepper and mix well. Roll into balls and refrigerate for 30 minutes. Preheat the oven to 350. Heat oil in skillet over medium heat. Dredge meatballs in flour and brown them in the skillet until light brown. Place them in a baking dish. Stir the sauce together and drizzle over meatballs. Bake for about 45 minutes. Great with potatoes or in sandwich. | MEATBALLS: 1 1/2 lbs ground beef 3/4 cup quick oats 1 cup milk 3 T minced onion 1 1/2 t salt Pepper 4 T canola oil c flour | SAUCE: 1 cup ketchup 2 T sugar 3 T vinegar 2 T Worcestershire sauce 4-6 T minced onion
25: Mom's Taco Cupcakes 1 lb ground beef 1 packet taco seasoning 2/3 cup water 1 can black beans, drained 2 cups cheddar cheese, shredded 36 wonton wrappers your favorite taco toppings - salsa, cheese, sour cream, lettuce, tomatoes, etc cooking spray Preheat oven to 375. Brown the meat in a skillet and drain off fat. Return the meat to the skillet; add the taco seasoning, water and black beans. Mix and simmer for 5-10 minutes, until water is absorbed. Spray 18 regular muffin pan cups with cooking spray. Place one wonton wrapper in each muffin cup. Divide half of the taco meat between muffin cups. Sprinkle half of the cheese over the cupcakes. Repeat layers - wonton, taco meat and cheese. Bake at 375 for 20 minutes, or until cheese is bubbly. Top with your favorite taco toppings
27: "There is no love sincerer than the love of food." ~George Bernard Shaw | Mom | Taco Casserole | 1 lb beef 1 can tomato soup 1 cup picante 1/2 cup dry rice 1/2 cup milk Shredded Cheddar cheese Tortilla chips | 350 | 30 min | Cook beef and drain. Add remaining ingredients, except chips. Put in casserole dish and bake. Cover with shredded cheese and serve with chips.
28: Momo’s Vegetable Pot Luck 1 (10 oz) pkg. frozen broccoli 1 (10 oz) pkg. frozen cauliflower 1 can sweet corn, drained 1 can creamed corn 1 can cream of celery soup 2 cups shredded mozzarella cheese Ritz crackers Butter Cook broccoli and cauliflower together and drain. Mix all together and put in a 9 x 13 pan. Crush 1 roll of Ritz crackers and place on casserole. Melt 2 T butter and drizzle on top. Bake at 350 for 30 minutes.
29: Grandma Cookie's Eye of Roast | 1 eye of round roast 1 jar Heinz brown gravy 1 envelope onion soup mix 1/2 cup Italian dressing 1 large can mushroom stems and pieces Pour ingredients over beef, cover and bake at 250. Remove from liquid and refrigerate until cool. Slice meat thin, pour sauce over roast and reheat – about 5 hours. Add corn starch to liquid to make gravy.
30: Mom’s CrockPot Teriyaki Chicken 1-3 lbs. boneless, skinless chicken thighs (or breasts) 3/4 cup sugar 3/4 cup soy sauce 6 T. cider vinegar 3/4 t. ground ginger 3 4 t. minced garlic 1/4 t. pepper 4 1/2 t. cornstarch 4 / 2 t. cold water Long Grain Rice Place chicken in slow cooker. In a large bowl, combine sugar, soy, vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4-5 hours until chicken. Remove chicken and keep warm. Skim fat away. Place leftover liquid in saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until thickened. Serve with chicken and rice.
31: Momo’s Pasta Salad 16 oz pasta 1 bottle Italian Dressing 1 bunch green onion, diced 2 cucumbers, diced 1 bell pepper, diced 2 tomatoes, diced 2 cups shredded carrots Parmesan Mix together and add Parmesan cheese to taste. Serve chilled.
32: Mom’s Honey Lime Chicken Enchiladas | 1 lb chicken, cooked and shredded 2 cups Shredded cheese 3/4 cup honey 3/4 cup lime juice 1 garlic clove Dash of Cayenne pepper (don’t tell Dad) 2 cans (or one large can) Mild green enchilada sauce 1/2 cup half-n-half Tortillas In small bowl, mix honey, lime juice, garlic and cayenne pepper. Add chicken and marinade all day or at least an hour. Take chicken out but save any leftover juice. Add chicken to cheese and stuff 6-8 tortillas with mixture. Mix enchilada sauce, half-n-half and remaining juice together. Pour over enchiladas. Bake at 350 for 30.
33: Momo | 350 45 min | Chicken Tetrazinni | 1 rotisserie chicken, meat from bone 1 lb spaghetti, cooked in chicken broth 1 diced onion 1/2 lb shredded cheese 1 diced green pepper 1 cup mushroom soup Flour and 1 cup milk – mixed smooth Mix all ingredients. Put in casserole pan and bake.
34: Mom’s Southwestern Goulash Cook macaroni according to package directions. Cook beef and onion until meat is no longer pink. Drain. Stir in tomatoes, corn, tomato sauce, chilies, cumin, pepper and salt. Bring to a boil. Reduce heat and simmer, uncovered for 4 minutes. Drain macaroni and add to meat mixture. Add cilantro just before serving. | 1 cup uncooked elbow macaroni 1 lb. beef 1 medium onion, chopped 1 (28 oz) can diced tomatoes, undrained 2/3 cup frozen corn 1 (8 oz) can tomato sauce | 1 (4 oz) can green chilies 1/2 t. cumin 1/2 t. pepper 1/4 t. salt 1/4 cup fresh cilantro
35: Mom's Tuna Noodle Casserole | 5 cups pasta – like rotini 2 cans tuna, drained 2 cups peas 2 cans cream of mushroom soup 1 cup milk 1/ 2 cup grated Parmesan 1 t. garlic powder 1 t. pepper 1/ 2 cup French fried onions Preheat oven to 375. Combine the pasta, tuna and peas in a bowl. In a separate bowl, whisk the soup, milk, cheese, garlic powder and pepper and pour over the top of the tuna mixture. Mix together and put in casserole dish. Cover with foil and bake for 20 minutes. Add French fried onions and bake another 5 minutes.
36: Mom's White Chicken Chili 1 Rotisserie Chicken, cooked (about 2 cups) 1 medium onion, diced and cooked 2 cans Great Northern Beans 1 can of corn 1 can green chilies 1/4 t. cumin and oregano 32 oz chicken broth 1 lime Mix all together and let stew for an hour. Serve with crackers and green tobasco.
37: Name | Nana's Spaghetti Sauce Brown sausage and hamburger with onion and green pepper and drain. Add tomatoes, tomato paste, tomato sauce, pepperoni and spices. Cook on low 15-20 minutes. Add mushrooms and cook an additional 5-10 minutes. | 1 can Italian diced tomatoes 1 tsp. oregano and basil 1 small can tomato paste 1 tsp. Italian seasoning 1 small can tomato sauce 1/2 yellow onion - diced 1 small jar mushrooms 1/2 green pepper - diced | 1 pound ground beef 1 Tbsp. chopped parsley 1 pkg Italian sausage 1 tsp. salt (or seasoning salt) 10-15 thin pepperonis 1 tsp. sugar 1 can diced tomatoes 1 tsp. garlic powder
38: Dee Dad’s Pink House Chicken Salad 4 cups cooked chicken, cubed 1 cup mayo 1 cup crushed pineapple 1/4 cup pecans (optional) 1 T lemon pepper Cook chicken in broth with salt, pepper and onion. Cook and cut into cubes. Mix everything together and serve on bread or lettuce.
39: Mom’s Baked Cream Cheese Spaghetti | 12 oz. spaghetti 1 28 oz jar marinara 1 lb beef 1 t Italian seasoning 1 clove minced garlic 8 oz cream cheese 1/2 c Parmesan Brown beef and drain. Add seasonings and marinara to beef. Cook spaghetti for 10 minutes and drain. Add cream cheese thoroughly. Layer sauce, spaghetti and sauce in 9 x 13 pan. Bake at 350 for 30 minutes. Top with Parmesan.
40: Nana's Pork Chop Casserole | 4-6 thin pork chops 1 small jar mushrooms 1 large yellow onion - sliced 1/2 cup chicken broth 1 bell pepper – sliced 2 Tbsp. Worcestershire Sauce 1 or 2 tomatoes - slice Salt & Pepper Layer pork chops in bottom of casserole dish. Add layer of sliced onion, pepper, and tomatoes with mushrooms on the top. Salt & pepper to taste and poor chicken broth and Worcestershire Sauce over all. Bake at 350 for 50 minutes to 1 hour. Serve with rice. *
41: Mom's Pizza Rolls Pepperoni Mozzarella Cheese Crescent Rolls Marinara Roll pepperoni and cheese in rolls and bake according to roll directions. Use marinara for dip. | You can also substitute filling with ham and cheddar cheese.
42: Mom's Chicken Piccata 2-4 chicken breasts Salt and pepper 4 T. flour 5 T. butter 4 T. olive oil 1 cup dry white wine 3/4 cups chicken broth 2 whole lemons 3/4 cup heavy cream Chopped parsley 1 pound angel hair pasta Pound chicken in a baggie. Sprinkle with salt and pepper and flour. Heat 2 T. butter and 2 T. oil in pan and fry chicken until golden brown, about 3 minutes. To the pan, after removing browned chicken, pour in wine and broth and juice of two lemons. Whisk the sauce and allow to cook and bubble until reduced by half. Sprinkle in a little salt and pepper. Reduce heat and pour in cream, allowing to cook for 2 minutes while whisking. Cook pasta. Put everything together and sprinkle parsley over it before serving.
43: Aunt Sarah’s Sesame Chicken | 1 package chicken tenderloins 3/4 cup honey 4 T. melted butter 1 T. soy sauce 1 t. sesame seeds Lay chicken in greased baking dish. Mix honey, melted butter and soy sauce in a bowl, stir well. Pour mixture over chicken and bake at 325. Baste the chicken every 10 minutes until the chicken is cooked all the way. Sprinkle with seeds and salt and return to oven for 5 minutes. Serve over rice.
46: Mom’s Basic Muffins 2 cups all-purpose flour 1 /2 cup sugar 1 Tbsp. baking powder 1 /2 tsp. salt Preheat the oven to 400 and line muffin tin. In a large bowl, combine the flour, sugar, baking powder and salt. In a medium bowl, stir together the milk, melted butter or oil and egg. Add other ingredients here. Make a well in the dry ingredients and pour in the wet ingredients. Gently stir with a spatula, and add any extra ingredients you like after you’ve stirred a few strokes. Mix the batter just until it’s blended. Don’t worry about getting all the lumps out – over mixing will make your muffins tough. Fill muffin cups almost to the top and bake for 20-30 minutes. | 1 cup milk 1 /4 cup butter, melted 1 large egg Additional ingredients of your choice
47: Grandma Cookie’s Foolproof Fudge | 2 c. semi-sweet chocolate chips 1 (14 oz) can condensed milk (not evaporated) Dash of salt 1 c. walnuts or pecans (optional) 1 t. vanilla extract Combine chips, milk and salt. Cook in microwave for 1 minutes, or until melted. Stir and cook more if needed. Stir in nuts and vanilla. Spread evenly into foil in 9” pan. Chill for 2 hours or until firm. Turn fudge over onto cutting board; peel off foil and cut into squares.
48: Mom’s Apple Pie | 8 cups sliced, peeled assorted baking apples - about 3 lbs. (Granny Smith, Cortland, Jonathan) 2 Tablespoons lemon juice 3/4 cup white sugar 1/4 cup brown sugar 1/4 cup all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 Tablespoons butter 1 egg yolk 1 Tablespoon milk In a large bowl, toss the sliced apples with lemon juice. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust. Bake at 425 degrees for 15 minutes.. Reduce heat to 350 degrees and bake 40-45 minutes more or until crust is golden and filling is bubbly. (Dad likes the crust buttered and sprinkled with sugar.)
49: Mom's Pioneer Woman Spreads | 1 cup brown sugar 1 cup butter 1 egg 2 cups flour 1/2 t. salt 1 t. vanilla chocolate chips Mix all but chocolate together and spread on foil-lined cookie sheet about 1/4 to 1/2 inch thick. Bake for 15 minutes at 350. Sprinkle chocolate chips on top and bake another minute.
50: Grandma Cookie’s Carrot Cake 1 cup veggie oil 2 cups sugar 4 eggs 2 t baking soda 2 t baking powder 2 t cinnamon 1/2 t salt 1 cup flour 1 t vanilla 3 c grated carrots Mix oil and sugar together. Add eggs, soda, baking powder, cinnamon, salt and flour. After mixture is smooth add carrots and vanilla. Pour in 11 x 9 pan. Bake at 350 for 45 minutes to an hour.
51: Dee Dad’s Pineapple Upside Down Biscuits 1 (10 oz) can crushed pineapple 1/2 cup packed brown sugar 1/4 cup butter, room temperature 10 maraschino cherries 1 (12 oz) package buttermilk biscuits Grease 10 muffin tin cups. Strain can of crushed pineapple and save juice for later. Combine pineapple, sugar and butter. Divide pineapple mixture in 10 muffin tin cups. Place a cherry in the center, making sure cherry hits the bottom of the tin. Place one biscuit in tins. Spoon pineapple juice over and bake for 12-15 minutes. Cool for 2 minutes and invert pan to release biscuits. Serve warm.
52: Mom’s Cream Cheese Bars (similar to Gooey Butter Cake) CRUST: 1/2 cup butter, softened 1 golden yellow cake mix Mix butter and cake mix until crumbly. Spread in buttered 9 x 13 pan. TOPPING: 1 pound powdered sugar 2 eggs 1 (8 oz) pkg. cream cheese, softened Cream powdered sugar, eggs and cream cheese. Spread over crust. Bake at 350 for 35 minutes.
53: Aunt Sarah’s Pumpkin Muffins Beat sugar and oil in large bowl until blended. Add eggs, beating well. Add pumpkin. Combine the dry ingredients in a medium bowl. Add dry mixture to the large bowl. Beat at low speed. Grease muffin pad and fill 2/3 full. Bake at 325 until fork comes out clean. | 3 eggs 3 c. flour 1 c. veggie oil 1/2 t. salt 1/2 t. baking powder | 2 c. sugar 1 t. baking soda 1 t. ground cloves 1 t. cinnamon 1 t. nutmeg 2 cups canned pumpkin
54: Granny's Orange Salad 2 cans mandarin oranges, drained 1 can crushed pineapple, drained 2 cups cottage cheese, small curd Orange Jello Cool Whip Mix together. Sprinkle a package of orange jello over mixture and stir and chill for 2 hours. Fold in 2 cups of cool whip and chill until served.
55: Name | Grandma Cookie’s Apple Salad 5-6 medium to large Red Delicious Apples 1 pint heavy whipping cream 1 t vanilla 1/2 cup sugar 1 cup pecans Peel apples and chop. Whip cream with vanilla and sugar. Mix into apples and pecans. Refrigerate until serving.
56: Mom's Peanut Butter Blossoms 1 cup white sugar 1 cup peanut butter 1 egg Chocolate kisses Preheat oven to 350. Mix sugar, egg and peanut butter. Shape into 1-inch balls. Dip one side of ball in sugar and lay on cookie sheet sugar side up. Bake for 10 minutes. Remove from oven and place kisses in middle.
57: Mom's S'mores Rolls | Crescent rolls chocolate chips mini marshmallows Unfold crescent rolls and layer chocolate chips and marshmallows inside. Roll up and bake according to roll directions. Can also substitute filling with an apple pie filling.
58: Abby's Pink Lemonade Cupcakes 1 package white cake mix (without pudding in mix) 1 cup water 3 egg whites 1/ 3 cup plus 1/ 4 cup thawed pink lemonade concentrate, divided 2 T. vegetable oil 5-8 drops red food coloring 4 cups powdered sugar 1/ 3 cup butter, softened Preheat oven to 350. Beat cake mix, water, egg whites, 1/ 3 cup lemonade concentrate, oil and 4-6 drops food coloring in large bowl and beat for 2 minutes. Spoon into paper cups. Bake 18 to 22 minutes or until toothpick comes out clean. Cool cupcakes for about 5 minutes. Beat powdered sugar, butter and 1 /4 cup lemonade concentrate in medium bowl. Add 1-2 drops food coloring. Spread over cupcakes.
59: Mom’s Chocolate Coconut Bars 3 cups grated graham crackers 1/ 4 cup sugar 3 /4 cup melted butter 1 cup pecans 1 cup semisweet chocolate 1 (14 oz) can sweetened condensed milk 1 1 /2 cups sweetened coconut Preheat oven to 375. Splash a 15 x 10 baking sheet with water and line with parchment paper. In a large bowl, stir together cookie crumbs, sugar and butter. Press into bottom and sides of baking sheet. Bake, rotating halfway through, for about 10 minutes. Let cool, about 20 minutes. Sprinkle crust with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely. Trim the edges and cut into bars.