CAFE RIO/COSTA VIDA RECIPES Edit    Tags: Main Dishes
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Directions:
  1. CAFE RIO/COSTA VIDA
  2. SWEET PORK
  3. 1 c. favorite salsa (I like pace the best)
  4. 1 c. brown sugar
  5. 3-4 lbs pork roast (bone in or out)
  6. Put all in crock pot, cook and then shred (usually all day...if it looks dry just add equal amounts more of salsa/brown sugar. I have a more involved recipe using Adobo sauce and Coke, but this is just as good I think - make a comment if you want me to email you the more involved one
  7. CAFE RIO CHICKEN
  8. I am not a huge lover of the chicken so I can't really attest if this is a true likeness or not, but it is really good
  9. 1 sm bottle zesty italian dressing (I use Kraft)
  10. 1 T chili powder
  11. 1 T cumin
  12. 3 cloves garlic-minced
  13. 4-5 lbs of chicken breast
  14. Cooke all together in crock pot for approx 4 hrs, shred then cook another hour
  15. GREEN LIME RANCH
  16. 3 fresh medium (golf ball size) tomatillos cut into quarters
  17. juice of 1 lime
  18. 1 c fresh cilantro - i usually just use half the bunch in the dressing and half in the rice
  19. 5 stalks of green onion with ends
  20. 2 cloves crushed garlic
  21. ¼ to ¾ t salt
  22. ½ c buttermilk
  23. ½ c mayo
  24. ½ c sour cream
  25. 1 pkg dry ranch buttermilk dressing mix or 3 T of the bulk
  26. ¼ t crushed cayenne pepper
  27. 1 jalepeno chopped
  28. Put all ingredients in the blender and blend well. If you like it a little more mild, use less cayenne pepper and less of the jalepeno seeds. I usually only use 5-6 seeds & a tiny piece of the core. My mom uses the whole pepper seeds and all.
  29. GREEN RICE
  30. Juice of 1 lime
  31. 4 t chicken bullion
  32. 2-3 minced garlic cloves
  33. ½ bunch cilantro
  34. 1 can green chilies
  35. 2/4 t salt
  36. 1 medium onion, chopped
  37. Chop above coarsely and then fry in 1 T butter or oil
  38. Add 1 ½ c rice and fry
  39. Add 3 c water, bring to rapid boil, turn down as low as possible, cover and simmer.
  40. According to my friends in our Spanish branch, the trick to separated mexican style rice is to not stir and to cook as low as possible. If you want stickier rice, stir occasionally and cook faster.


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