Sunday, October 19, 2008

Café Rio Pork

Café Rio Pork



1 ½ cup brown sugar

1 cup salsa

3-4 lb. pork roast

Cook in crock pot on high for 8 hours-low if your crock pot over cooks

Shred with Fork

Cilantro Ranch Dressing

1 pkg. dry hidden valley ranch

3 Tbs Salsa Verde

1/8 tsp Tabasco

½ bunch cilantro

2 med. Garlic cloves

¾ cup mayo

¾ cup sour cream

½ grated lime peel and juice (to taste)

Blender

Taste

Thin with buttermilk

Cilantro Lime Rice

1 cup uncooked white rice

1 tsp. butter

2 cloves minced garlic

1 tsp. grated lime peel

1 can chicken broth

¼ cup water

2 tbs. fresh lime juice

2 tsp. white sugar

3 tbs. fresh chopped cilantro

Combine rice, butter, garlic, lime peel, broth, and water.

Bring to a boil, cover, cook 15-20 min. or until tender.

Take off heat. In a separate bowl combine lime juice, sugar, cilantro and pour over hot rice and stir.

Salsa

1 can black beans or black-eyed peas

1 cup frozen corn

½ bunch of fresh cilantro

5 green onions chopped

1-2 avocados chopped

1-2 small tomatoes

1 pkg. Good seasons Zesty Italian dry mix salad dressing (follow directions) Mix all ingredients together tastes better if made a little before serving.

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