Cafe Rio Cilantro Ranch Dressing Copycat Recipe

Prep Time 5 minutes

Ingredients

• 1 packet Hidden Valley Ranch mix TRADITIONAL not BUTTERMILK
• 1 c. mayonnaise I prefer Best Foods
• 1 c. buttermilk
• 2 tomatillos remove husk, diced
• 1/2 bunch cilantro fresh
• 1 clove garlic
• 1 lime juiced
• 1 jalapeno we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds

Instructions

1. Add all the ingredients in to a blender.
2. Blend until smooth.
3. Serve as a dressing over salad or as a dip for veggies and chips.
   All the following Cafe Recipes are from Favorite Family Recipes - they really are the best ones I have come across
   

Cafe Rio’s Cilantro Lime Rice and Black Beans

Cook Time 20 minutes

Servings 4

Ingredients

For the Rice:

• 1 c. rice uncooked, long-grain, white rice
• 1 tsp. butter
• 2 cloves garlic minced
• 1 tsp. lime juice freshly squeezed
• 1 15 oz. can chicken broth
• 1 cup water
• 1 Tbsp. lime juice freshly squeezed
• 2 tsp. sugar
• 3 Tbsp. cilantro fresh chopped

For the Black Beans:

• 2 Tbsp. olive oil
• 2 cloves garlic minced
• 1 tsp. ground cumin
• 1 can black beans rinsed and drained
• 1 1/3 c. tomato juice
• 1/2 tsp. salt
• 2 Tbsp. cilantro fresh chopped

Instructions

For the Rice:

1. In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil.
2. Cover and cook on low 15-20 minutes, until rice is tender.
3. Remove from heat. In a small bowl combine lime juice, sugar and cilantro.
4. Pour over hot cooked rice and mix in as you fluff the rice.

For the Black Beans:

1. In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cafe Rio Sweet Pork Copycat Recipe

Servings 8

Ingredients

• 2 pounds pork we use boneless pork rib meat
• 3 cans Coke NOT diet
• 1/4 c. brown sugar
• dash garlic salt
• 1/4 c. water
• 1 can diced green chilies
• 3/4 10oz can red enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
• 1 c. brown sugar

Instructions

1. Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
2. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
3. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
4. Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!