Wednesday, July 30, 2014

Cafe Rio Recipes

Cafe Rio Pork

1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5-7 lbs pork butt


Cook all together in a crock pot for 7-10 hours, shred meat, and cook 1 additional hour.

Café Rio Rice

3 cups water
3 t chicken bouillon
4 t garlic–minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
½ onion
3 c instant rice

Blend cilantro, green chiles, and onion together in food processor. Place all ingredients, except rice, in pot on stove and bring to a boil.  Take pot off burner, add rice, and cover for 5 minutes.

Café Rio Dressing

1 ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1/2 lime

Use a food processor to blend all the ingredients well. Refrigerate.

Serve with black beans, lettuce, tomatoes, sour cream, cheese.

Caramel Squares

1 cup oatmeal
1 cup flour
3/4 cup margarine or butter
3/4 cup brown sugar
1 tsp. baking soda

Mix together and spread mixture on bottom of lightly greased 9X13 pan.  Make another 1/2 of this recipe and set aside for crumb topping.

Bake at 350 degrees for 15 minutes or until top is golden brown.

32 caramel squares
3 TBS. margarine or butter
3 TBS. of milk

Melt caramels, margarine, and milk together over medium heat on stove.  Stir and mix well so mixture will not burn on bottom of pan.  When it is melted, pour over the baked, cooled oatmeal crust.  Do not pour over the crust when the crust is hot.

16 oz. bag semi-sweet or milk chocolate chips

Sprinkle chocolate chips over caramel mixture.

Sprinkle reserved crumb topping over the chocolate chips.  It will not cover all of it, so sprinkle it evenly with gaps in between. 

Bake at 350 degrees for 20 minutes or until golden brown on top.