I need to put a computer in the kitchen. Right now whenever I want to look up one of my recipes I have to drag in a laptop or print something out. Until I get back to practicing Ruby on Rails with a Cookbook program I’m going to use this thing to put some of my favorite recipes online so that I can easily access them. I don’t have my computers properly networked yet and right now all my recipes are in Vim. The following is a recipe I found online for a Cafe Rio Salad knock off. Works pretty good. This part will only have the Pork, Rice and Salad dressing. Maybe later I’ll add some of my personal touches, like the salsa, and guacamole. I’m making it for a dinner party tonight for some out of town friends.
Slow cook your pork roast in a crock pot with garlic and a little water until you can pull it apart (8+ hours). At that point add the following
1 can diced green chilis
1 to 2 cans of medium or hot enchilada sauce (the red stuff), depending on how much pork you use
1 can of either Dr. Pepper or Coke (I use Coke)
At least 1 cup of brown sugar but use as much more as you want to get your sweetness
salt to taste.
Make your recipe a little on the strong side as once you add it to a tortilla it mutes the flavors just a bit
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.
1 1/3 cups sour cream
3/4 cup mayonnaise
1 bunch of cilantro
1 package ranch dressing mix
4 tbsp. salsa verde (green salsa)
2 cloves of garlic
1/8 tsp. Tabasco sauce
juice of one lime
Mix together in the blender… and that’s it!