Cafe Rio Salsa Verde

2-3 Tbsp olive oil
1 large onion, minced
5-6 garlic cloves, minced or pressed
2 green peppers
1-2 jalapeños, seeded and membranes removed
1 1/2 lb. tomatillos, husked and quartered
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp salt
1/4 tsp black pepper
1 1/2 tsp cumin
4 cups water
3 Tbsp chicken bouillon
3 Tbsp sugar

In large saucepan sauté onions and garlic in oil until tender and fragrant.

While onions are sautéing, combine tomatillos, green peppers, jalapeños, and cilantro in your blender. Process until smooth; you can add some of the water to make blending easier.

Pour tomatillo mixture over onions, add remaining water, salt, pepper, cumin and chicken bouillon. Simmer for 15 mins to 1 hour depending on the consistency you want. I boil it on high for 1 hr.

Use it to make "Cafe Rio Pork Barbacoa" or "Cafe Rio Burritos Enchilada Style"

Lasagna

11 Lasagna Noodles, this includes 2 extra noddles in case some break and you can't use them.
6 eggs
1 lb lean ground beef
1 lg onion, chopped
2 Tbsp beef bouillon
1 tsp cumin
1/2 tsp paprika
1/2 tsp garlic salt
1/2 tsp salt
1 lg can medium olives, chopped
1-4oz can mushrooms, chopped

1-24oz can Huntz spaghetti sauce
3-4 Tbsp brown sugar
1/3 cup white vinegar
Shredded cheese, I use Colby jack or Monterrey Jack

Cook lasagna noodles to package directions. When done, rinse and cool down with cold water, Let it sit in the water while waiting for the other stuff to be done.

Place the eggs with water and boil for 6 minutes (for Hard boiled eggs).  When eggs are done, cool down with cold water.  When they are cold, peel and slice with egg slicer.

In large skillet, cook ground beef, onion, and season with the spices (beef bouillon, cumin, paprika, garlic salt and salt).  Cook until beef is brown and cooked through.  Add olives and mushrooms, cook until warm.  Add Spaghetti sauce, brown sugar and vinegar, and bring it to a boil.  Sauce is ready!

Heat oven to 350 F.

In 9 x 13 pan place 3 lasagna noodles side by side, cover with sauce,  place egg slices (about 1-2 eggs) and cover with cheese.  Repeat 2 more times.

Bake for 30 mins or until cheese is melted in the center.  Serve with garlic bread, or breadsticks.

Cafe Rio Pork

1 pork roast (the one that comes wrapped in a net)
Coke
1/2 cup brown sugar
1-16oz bottle salsa verde (or use homemade one, see recipe)

Place pork and coke in crockpot. Add enough coke to cover pork. Cook for 5 hrs on high or 8 hrs on low.

When done, drain, shred pork and mix in sugar and salsa verde.

Cafe Rio Salad

Cafe Rio Chicken or Pork (see recipe)
Cafe Rio Rice (see recipe)
Cafe Rio Dressing (see recipe)
2-16 oz can black beans, rinsed
Pico de Gallo (tomatoes, onion, garlic & cilantro seasoned with oil, lime juice and salt to taste)
Mashed avocados (season with oil, lime juice & salt)
Tortilla strips
Limes
1 head romaine lettuce, sliced 1/2 inch thick

Enjoy!

Cafe Rio Chicken

1-16oz bottle Italian dressing
1 Tbsp chili powder
1 Tbsp cumin
1 garlic clove, minced
4 chicken breasts, cut in 4s

Place all ingredients in crockpot, and cook for 5 hrs on high, or 8 hrs on low. Shred chicken, and pour some of the juice over it to prevent drying.

Cafe Rio Rice

3 cups rice
4 tsp chicken bouillon
1/2 bunch cilantro
1 tsp cumin
1-4oz can green chilies
3/4 tsp salt
1 Tbsp butter
1/2 onion
6 cups water

Simmer for 30 mins.

Cafe Rio Dressing

1-16oz bottle ranch
1 garlic clove, minced
1/2 bunch cilantro
1/2 tsp lemon juice
1 jalapeño without seeds
2 medium sized tomatillos, peal off leaf, cut out stem and dice it.

Run through blender. Refrigerate for a few hours.

Chicken Enchiladas

3-4 chicken breasts, cut into bite size pieces
2 medium onions, chopped
Salt to taste
2 Tbsp Chicken bouillon
2 - 11.5 oz cans cream of chicken soup
2 cups sour cream
1 small can chili peppers
Tortillas (I like to use the uncooked tortillas at Costco, YUM!)
Shredded cheese

Sauté chicken, onion, salt and bouillon in a skillet, until chicken is cooked through and onions are tender.
In a bowl combine soup and sour cream, mix well.
When chicken is cooked add 1/2 soup mixture to the chicken. Cook until bubbly, turn off heat. Set aside.
To the remaining soup mixture, add the can of chilies. Set aside.
Cook 10 tortillas, and set aside. Great way to cook the tortillas is to use a pancake griddle.

Preheat your oven to 350 F.
In a tortilla, place some chicken mixture, roll the tortilla, and place in 9x13 baking dish. Repeat until all the chicken is used.
Now pour the soup and chili mixture over the top, and coat with cheese.

Bake for 20 mins or until cheese is melted.

Chicken Tikka Masala - Indian

2 cups uncooked basmati rice
3 chicken breasts, whole
Kosher salt
Ground coriander
Cumin
1/2 to 1 cup plain yogurt
6 Tbsp butter, divided
1 large onion, chopped
4 large garlic cloves, minced or pressed
1 piece (about 2in by 1in) fresh ginger, grated
2-3 Tbsp garam masala (it is a spice)
1-28 oz can diced tomatoes
1 Tbsp sugar
1 1/2 cup heavy cream
1/2 cup Fresh cilantro, chopped
Red pepper flakes (optional)

Cook rice.

Heat up grill to about 450 F (medium to high heat) if no grill, broil in oven about 5-7 mins per side.
Season chicken with salt, coriander and cumin. Coat with yogurt. Grill, or broil until cooked.

In large skillet, sauté onions in 2 Tbsp butter until slightly brown. Add garlic, ginger, and salt, and sauté for a minute longer. Add garam masala and red pepper flakes (if you want it spicy), diced tomatoes, and sugar, mix well and simmer for 5 mins.

After sauce has simmered add heavy cream. Chop chicken into bite size pieces and add to sauce. Add cilantro.

Serve over rice.

Make some Garlic Naan to go along!

NOTE: the original recipe included some seasonings for the rice (that's why it is yellow in the picture) however... I did not like it.  I think it will be better with just plain white rice.  If you want to try the seasoned rice melt 4 Tbsp butter and add 2 cups rice, 1 tsp salt, 1 Tbsp turmeric, and 4 cups water.  Bring to a boil, and simmer for 20 mins. or until all the water is gone, and the rice is soft.

Completos - Chilean Hot Dogs

8 Bun length hot dogs, cooked
8 Bakery hot dog buns (find them in the bakery section at your local grocery store)
2 Avocados
Olive Oil
Juice of 2 limes (about)
Salt
2 tomatoes, chopped small
Sauerkraut (optional)

Mayo
Ketchup
Mustard

My favorite way to cook hot dogs is to grill them, but you can boil, fry or microwave them as well.

Warm buns in grill warmer or put them in warm oven (about 150 F) for a while.

Smash avocados with a fork, and season with 1-2 tsp olive oil, salt and lime juice to taste.

Season chopped tomatoes with 1-2 tsp oil, and salt to taste.

To make completos, place hot dog in bun, and then add tomatoes, avocado and sauerkraut, top with desired dressings.

Perros Calientes - Venezuelan Hot Dogs

Quantities depend on how many you make...

Bun length hot dogs, cooked
Bakery hot dog buns, find them in the bakery section at your local grocery store.
Miniature French fries, or potatoes and oil.
Cabbage, chopped very little
Onion, chopped
Mayo
Ketchup
Mustard (although I can't understand why someone might like this...)

If you need to make the fries, peel your potatoes, and cut them very little, about 3/4 inch long, and 1/8 inch wide. Fry them in oil until golden brown, remove onto a paper towell, and add little bit of salt.

Place hot dog in bun, and add onions, cabbage and fries, top with desired dressings, enjoy!

Fried Rice - Margaret Mylroie

8 slices of bacon cut into squares
1-16oz pkg frozen mixed veggies
4 cups cooked rice (2 uncooked)
3 eggs
soy sauce to taste (not very much)

Fry bacon, set aside.
In some bacon grease fry veggies until thawed, add rice and bacon, and mix well. Make room in the middle and pour the eggs, cook eggs in the middle until hardened ( scramble them), then mix with the rice mixture. Add soy sauce to taste.

BBQ Chicken Pizza

Pitta pockets
BBQ sauce
Chicken chopped very small
Chicken Bouillon
Garlic cubes
Onion, chopped
Green pepper, chopped
Mozzarella cheese

Preheat oven to 375 F.
In skillet, cook chicken with bouillon and garlic. When chicken is done set aside to top pizza.
Spread BBQ sauce onto pitta pocket ( or any other pizza crust you choose). Top with chicken, onions, green pepper and cheese.
Bake for 9 - 12 mins.

Mushroom Marsala Chicken

1/2 cup olive oil, plus more for sautéing
1 cup chopped onion
3 Tbsp. chopped garlic
16 oz mushrooms
3/4 cup flour, divided
1 1/2 tsp salt
Black pepper to taste
1 Tbsp. Italian seasoning
**2 lbs. boneless, skinless chicken pieces
**2 1/2 cups chicken broth
3 Tbsp lemon juice
1 Tbsp sugar
1 Tbsp soy sauce
1/8 tsp Worcestershire sauce
1 tsp crushed red pepper flakes
1/3 cup chopped fresh basil
1/3 cup chopped fresh parsley

In a skillet, heat a small amount of oil over medium heat. Sauté onion and garlic for about 2 minutes. Mix mushrooms with 2 Tbsp flour; add to the skillet and sauté until the mushrooms are heated through and the flour is slightly brown. Set aside.

Combine the remaining flour with salt, pepper and Italian seasoning; dredge chicken pieces. In another skillet heat 1/2 cup oil over medium heat. Brown the chicken pieces. Add the mushroom mixture.

Stir in chicken broth, lemon juice, sugar, soy sauce, Worcestershire sauce and red pepper flakes. Simmer for 12 mins. Stir in basil and parsley. Continue to simmer uncovered, 10 minutes more, or until the chicken is cooked through.

** I used 3 chicken breasts, they were really thick, so I split them in half, (so that they are thinner) and it was perfect!
Also, instead of chicken broth I used 2 1/2 cups water and 2 1/2 Tbsp. chicken bouillon.

Sunshine Potatoes - Mom Nancy

6 large red potatoes, shredded
2 cans cream of mushroom soup
2 cups sour cream
Salt & Garlic salt to taste
Lemon Pepper to taste
Shredded cheese

Heat oven to 350 F.
Combine everything together except for cheese. Place in 9 x 13 baking dish and top with cheese. Bake for 30 - 40 mins.

Italian Cream Cheese Chicken

3 chicken breasts, cut into bite size pieces.
Italian dressing (1/2 to 3/4 of a 16 oz bottle)
1-8 oz pkg cream cheese
1- 10.5 oz can cream of chicken soup
1 cup water
1 tsp dried basil

Stovetop method:
Fry chicken in the Italian dressing until cooked through. In a separate bowl mix cream cheese, soup, water and basil. When chicken is done add the cream cheese mixture. Cook until heated through. Serve with rice.

Crockpot method:
Soak chicken in crockpot with Italian dressing (dressing must cover the chicken). Let cook on low for 4 hrs. In a separate bowl mix cream cheese, soup, water and basil. When the chicken is done drain some of the liquid out, (I like to keep about 3/4 cup in) and add the soup mixture. Cook for 1 more hour. Serve over rice.

Porotos Con Riendas - Mama Lucy

½ lb. Great Northern Beans

1 cup Butternut Squash, cubed

1 carrot, grated

½ green pepper, chopped

1 small onion, chopped

1 garlic clove, pressed

1 Tbsp bullion cube

Spaguetti noodles



Preasure cook beans, squash, salt and water for 15-20 minutes.



When done, saute carrot, green pepper, onion, garlic with bullion cube until nice and tender.



Add sofrito to beans and add noodles. Cook until noodles are tender.



Variation: for Porotos Granados, omit the noodles, and add 1 cup of corn and 1 fresh tomato, diced.

White Chili Soup - Amy Beck

5 pieces chicken, cut up

1 onion, sauteed

4 cans Great Northern beans

32 oz. chicken broth

2 lg. cans green chilies

salt to taste

2 tsp. cumin

2 tsp. oregano

1/4 tsp. red pepper (cayenne)

3 tsp. garlic powder

1 cup (1/2 pint) whipping cream or half n' half

2 cups sour cream

Yummy toppings: chopped cilantro, limes, fritos and sour cream.


Saute chicken with the onions so that it is mostly cooked before you add it in with the rest of the ingredients.

Dump everything except the whipping cream and sour cream into a big pot. Cook until boiling. Take off heat and add the whipping cream and sour cream.

Homemade Stuffing - Mom Nancy (changed a little by Mari)

This recipe will easily feed 20 people, (probably more), so feel free to cut it in half if you'd like



1 bag of bread crumbs

1/2 cup bacon grease

2 Tbsp butter

Salt & Pepper to taste

1/2 tsp Lemon Pepper

1/4 tsp Seasoning Salt

6 celery sticks, chopped

4 medium onions, chopped not too small

1 1/2 quart chicken broth

2 turkey stuffing boxes



Sautee celery & onions in bacon grease & butter.



In BIG bowl, mix bread crumbs with onion & celery. Add chicken broth and stir (for a while) until the broth is soaked through, it takes some time for the broth to really get through everything.



Bake covered with Tin foil, for 45 min. at 350°, or stuff in turkey.

Noodle Salad

1 pkg. garden rotini noodles (spiral)

Your favorite cheese (I usually use Colby Jack)

Your favorite veggies, I usually use:

Tomatoes

Green Pepper

Broccoli

Black Olives

1 bottle Italian Dressing

Pepperoni slices cut in ¼.



Cook noodles; while noodles are cooking, cut veggies and cheese to bite size. When noodles are done be sure to cool them before mixing them with the veggies (otherwise the cheese will melt). Mix all together and serve.



TIP: If you’re not going to eat the whole salad at once then do not add the italian dressing, the salad refrigerates better if the dressing is not in it.