Anyway, for your eating pleasure, I present to you Cafe Rio:
Café Rio Lime Cilantro Rice
2 cups Chicken Broth
1 Tb Lime Juice
½ Tb Garlic Powder
1 Tb Minced Dry Onion
Pinch of Salt
Cook the above ingredients according to the rice’s packing instructions (substituting the water with broth). When rice is done, add ¼ – ½ cup fresh cilantro, 1 TBL lime juice, and ½ can green enchilada sauce.
2 ½ - 3 ½ lbs Pork Loin Roast
½ cup Dark Brown Sugar
½ cup Worcestershire Sauce
½ tsp Dried Oregano
½ tsp Powdered Ginger
1 tsp Salt
1 tsp Dry
1 tsp Garlic Powder
2 Tb Dried Minced Onion
Cook all of the ingredients in a Crock Pot approx. 4 hours on high. When done shred the pork. Then combine 1 can of Red Enchilada Sauce and ½ cup Dark Brown Sugar and pour on top.
Café Rio Tomatillo Dressing
3 fresh tomatillos, cut into quarters
juice of 1/2 lime
1/2 cup buttermilk (or make w/dry buttermilk mix)
1/2 cup mayonnaise
1/2 cup sour cream
1 pkg. dry Ranch Buttermilk Dressing Mix
1 cup fresh cilantro (abt. one bunch)
6 stalks (1/2 bunch) green onions, w/ends
2 cloves crushed garlic
4 tsp. sugar
5 cross section slices of 1 jalapeno pepper
Black Beans
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
I don't think the beans are from Cafe Rio, but they are still good. Enjoy!
1 comment:
I am so excited to try this one! Thanks for the recipe. Also, I checked, and Whitney's cookie recipe is not anywhere to be found. Why are you holding out? (I guess I could just ask Whitney...)
Also, I totally remember teeny little super guy. I loved him!
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