Tuesday, July 24, 2007
3 cans Mexican style tomato sauce (Pato brand, yellow can)
3 cans tomato sauce
1 cup brown sugar
4 cloves garlic
Cook roast until tender (6-8 hours on low in a crock pot), shred and season with salt and pepper. Put in a large pot with tomato sauces, sugar and garlic. Simmer for about one hour.
To make salads, cook flour tortillas on a griddle with a little vegetable oil until brown. Put in bowl with meat, mexican rice, beans (black or pinto), lettuce, fresh diced tomato and top with a sprig of fresh cilantro and parmesan cheese. Top with dressing.
Mix the following in a blender:
1 envelope buttermilk ranch dressing
1 cup mayo
1 cup buttermilk
1 cup sour cream
1 cup fresh cilantro
3 cloves garlic
1/4 tsp. cayenne pepper (optional)
I got this recipe from my friend Mary Rogers. It is the closest thing to Cafe Rio's sweet pork salad I've tried! Above is the original recipe. You may want to adjust the amounts of tomato sauce and brown sugar depending upon how big your roast is and how sweet you want it to be (but the Pato brand tomato sauce is the secret). I also like to put cheese on the tortillas and bake them in the oven until the cheese melts. So Yummy!
Tuesday, July 3, 2007
12 ounces dry fettuccine
2 red bell peppers, julienne
3 teaspoons garlic
2 teaspoons cayenne pepper
1 cup light sour cream
1 cup chicken broth
raw medium shrimp
1 cup grated Parmesan cheese
dash crushed red peppers
salt and pepper to taste
1. While the noodles are cooking, saute red bell peppers, garlic, & cayenne pepper on medium, in 1 tablespoon olive oil, for 3-5 minutes.
2. Stir in sour cream & broth, simmer uncovered for 5 minutes.
3. Add shrimp, crushed red peppers, salt, & pepper. Cook 5-7 minutes until shrimp are done. Stir occasionally.
4. Remove from heat & stir in cheese.
5. Toss with pasta.