Cafe' Rio Sweet Pork Salad
Sweet Pork
2 1/2 lbs pork roast
1/3 c. water
1/8 t. garlic salt
1/8 t. salt
1/8 t. pepper
1/2 c. green chili sauce w/pork
1/2 c. brown sugar
Cook pork and seasonings in crock pot for four hours on high or until tender. Shred and add green chili sauce and brown sugar.
Cafe' Rio Rice (I use regular rice but can also choose this recipe)
4 t. chicken bouillon
4 t. minced garlic
3 c. rice
1 T. butter
3 c. water
Blend in blender:
1/2 bunch of cilantro
1 can green chilies
3/4 t. salt
1/2 onion
Bring to 3 c. water to boil. add all other ingredients, simmer covered for 30 minutes.
Creamy lime dressing:
1 pkg. Hidden Valley Ranch Dressing
1 T. green salsa verde
1/3 bunch cilantro
1 T. minced garlic
3/4 c. mayo
3/4 c. buttermilk (1t. vinegar + milk)
1 lime, zest and juice
Mix all and chill for several hours.
Also needed:
flour tortillas
black beans
shredded cheese
shredded lettuce
chopped tomatoes
sliced olives
chopped onions
salsa
guacamole
sour cream
Wanton salad toppings
Build your own salad: In a plate, start with tortilla, add your meat, rice and your choice toppings from the above list. Top with creamy lime dressing. So very good. So worth it.
Ham n' Noodles
3 c. wide egg noodles
2 T. butter
1/2 c. whipping cream
1 c. cubed ham
1/4 c. Parmesan cheese
salt and pepper to taste
Cook noodles according to package. In skillet, over med/high heat, melt butter. Stir in whipping cream and bring to a boil. Cook and stir for 2 minutes. Add ham, cheese, salt and pepper. Heat through. Drain noodles and add to skillet. Stir and serve. I like to serve this meal with peas n' carrots and rolls.
San Francisco Pork Chops
2 t. olive oil
8 pork chops
3 c. no yolk egg noodles
1/2 c. apple juice
4 T. brown sugar
4 T. soy sauce
1/2 t. red pepper flakes
4 t. corn starch
4 T. water
Combine apple juice, brown sugar, soy sauce and red pepper. Set aside. . In skillet, over med/high, heat oil. Add chops and brown 3-4 min. each side. Pour sauce over chops. Reduce heat to low; cover and simmer for 10 minutes. Cook noodles according to package. Drain and put on serving platter Remove chops only, when done onto noodles.You can cut into bite size pieces. In small bowl combine water and cornstarch, stir into the sauce in skillet. Cook sauce over med/high heat for 1-2 min. until thickens. Pour sauce over the noodles and pork chops. Ready to serve. Again, I love the sweet and sour of this meal when you add peas n' carrots and rolls.
