Cafe Rio anyone?

**I got these recipes from my Ward cookbook but am sure they are posted else where**

Café Rio Pork


Slow cook your pork roast in a crock pot with garlic and a little water until you can pull it apart. 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, 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

Cafe Rio Creamy Tomatillo Dressing
1 package Hidden Valley Ranch
1 cup mayo 1 cup cilantro,
chopped 2 cloves garlic,
chopped 3 tomatillos - peel off paper, chop
1/3 - 1/2 cups buttermilk, to consistency you want
1/4 tsp. cayenne pepper (optional)
Put in blender and mix.

Homemade tortillas
3 C. flour
1/2 C. veggie or olive oil
1 1/8 C. luke warm water
1 tsp. salt 1/2 tsp. baking powder
Mix all ingredients and knead. If too hard to knead, add a little water but if too sticky add a little more flour. Let stand for about 10 minutes. Makes about 12 small balls. Flatten each by rolling them out and then cook them in a frying pan

Cafe Rio Rice
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice

Blend cilantro, green chile's and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes

P. F. Chang's Mongolian Beef

Ingredients:

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions


Directions....
1-Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2-Don't get the oil too hot.
3-Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4-Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5-Remove it from the heat.
6-Slice the flank steak against the grain into 1/4" thick bite-size slices.
7-Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
8-Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
9-Let the beef sit for about 10 minutes so that the cornstarch sticks.
10-As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
11-Heat the oil over medium heat until it's nice and hot, but not smoking.
12-Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
13-You don't need a thorough cooking here since the beef is going to go back on the heat later.
14-Stir the meat around a little so that it cooks evenly.
15-After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
16-Put the pan back over the heat, dump the meat back into it and simmer for one minute.
17-Add the sauce, cook for one minute while stirring, then add all the green onions.
18-Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
19-Leave the excess sauce behind in the pan

Enjoy!!


Find the recipe here