Cafe Rio Recipe

Beans:

1 can black or pinto beans
2 tablespoons olive oil
2 cloves minced garlic
1 teaspoon cumin
2 tablespoons chopped cilantro
1/3 cup tomato juice

Rinse and drain beans and set aside.  Add all other ingredients and simmer slightly.  Add beans and cook until warm through.

Pork:

2 pounds boneless, ribmeat, shoulder or picnic butt pork roast
1 can Dr. pepper
1/4 cup water
2 dashes garlic salt

Do enough water, Dr. pepper, and garlic that will cover the pork in the crock pot.  Cook for 8 hours on low.  Then shred mean and top with the Cafe Rio Pork Sauce.

Sauce:

Amount for every 2-3 pounds of meat.
1 can Dr. pepper
1 can red enchilada sauce
1 cup brown sugar
1 can green chili

Add this sauce to shredded pork and cook on low for 2 hours to simmer.

Rice:

1 cup uncooked long grain rice
1 teaspoon butter
2 cloves garlic
1 teaspoon lime juice
1 can 15 ounces chicken broth
1 cup water
1 tablespoon lime juice
2 teaspoons sugar
3 teaspoons chopped cilantro

Combine all but last three ingredients in rice cooker and cook until done.  Then mix last three ingredients together and mix throughout rice once cooked.

Dressing:

1 (1 ounce) package hidden valley ranch dressing mix
1 cup buttermilk
1 cup mayo
1 large or 2 small tomatillos (they are green and by the tomatoes)
1 clove garlic, minced
1/2 bunch cilantro, chopped
1/2 teaspoon lime juice
1/2 to 1 small jalapeno, seeds removed

Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors meld.  Beware that the dressing tends to get hotter the longer it sits.

French Dip Sandwiches

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)

2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.
Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low.
Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Gluten Free Meatloaf

1 1/2 lbs ground beef
3/4 cup oatmeal
1/8 teas pepper
1 tsp salt
1 onion (chopped)
1/2 tsp worcestershire sauce
1/2 cup milk (utilize soy for dairy free)
1 egg

Sauce:
1/2 cup brown sugar
1/2 tsp dry mustard
1/8 tsp worcestershire sauce
1/4 cup vinegar

Combine beef, oatmeal, seasonings, onion, 1/2 tsp worcestershire sauce, milk & egg; mix well.  Place mixture in loaf pan.  Piece top with a fork. 

Combine remaining ingredients in sauce pan; blend well.  Heat sauce to boiling.  Pour 3/4 of sauce over the loaf.  Bake 350' for 45 minutes.  Spoon remaining sauce over loaf before slicing.

Homemade Chili Cheese Dogs

3 Tbs vegetable oil (or butter)

1 sweet yellow onion, diced

1 pound mushrooms, sliced thinly

1 cup diced celery

1 cup diced red pepper

½ cup diced carrots

1 pound ground beef

2 cloves garlic, minced

2 (15 ounce) cans tomato sauce

1 (15 ounce) can diced tomatoes

1 (6 ounce) can tomato paste

1 cup red wine

4 tbs. ground cumin

2 tbs. chili powder

1 Tbs. thyme

1 Tbs. oregano

2 Tbs. brown sugar

Salt to taste

4 jumbo hot dogs, heated according to package instructions

4 Rudi’s gluten-free multi-grain hot dog rolls – split open and toasted

1 cup grated sharp cheddar cheese (for dairy free omit cheese)

Optional garnishes:  sour cream, guacamole

In a large pot, heat oil over medium high heat. Add onions, mushrooms, celery, red pepper, and carrots, and cook, stirring occasionally, until vegetables are soft and the onions are translucent. Add ground beef and cook until the meat is lightly browned and no pink spots remain.  Add minced garlic and cook, stirring constantly, until garlic is tender and fragrant, about two minutes.  Add tomato sauce, diced tomatoes, tomato paste, and red wine and stir until well combined.  Bring soup to a boil, then reduce heat to medium, cover the pot, and simmer for 15 minutes.

Add cumin, chili powder, thyme, oregano, and brown sugar.  Bring soup back to a boil; reduce heat to medium, cover the pot, and simmer for 20-25 minutes.  Taste the soup and adjust seasonings if necessary.  Heat hot dogs according to package instructions.  Place one hot dog on each Rudi’s Gluten-free hot dog roll.  Ladle a heaping scoop of chili on top of the hot dog.  Top with grated cheese and desired garnishes. 

*** You will have extra left-over chili.  Store in an air-tight container and freeze for up to one month.

Steak and Gravy

3 lb. cubed steak
Salt and pepper
1/4 c. water
1/2 c. flour
1 can cream of mushroom soup
4 oz. can sliced mushrooms, drained
Garlic salt

Mix flour, salt and pepper. Roll steak pieces in flour mixture. Place in crock pot. Mix soup, water and mushrooms. Pour over steak. Cover and cook on low 7 to 9 hours or high 3 to 4 hours. Good served over rice.

Dripping Roast Beef Sandwiches with Melted Provolone

1 can Condensed French Onion Soup
1 Tbsp Worcestershire sauce
3/4 lb thinly sliced deli roast beef
4 Hoagie rolls
4 slices deli provolone cheese cut in half
1/4 c drained mild or pickled banana pepper rings

Heat oven to 400'. Heat soup and Worcestershire in 2-quart saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally. Divide beef among rolls. Top beef with cheese slices and place sandwiches onto baking sheet. Bake 3 minutes or until sandwiches are toasted and cheese is melted. Spoon soup mixture onto sandwiches. Top each sandwich with 1 Tbsp. pepper rings.

French Dip Sandwich

Take 1 Chuck Roast and fill crock-pot with water along with the Roast till it is overflowing the Roast. Take 1/2 Chopped Onion and place in Crock-Pot or use onion soup mix. Add Beef Bullion Cubes. Cook on High for 1 hour then cook an additional 6-8 hours on low. Always make sure the Water is above the meat. Take Fork and the Roast should fall apart.

Sauce:
Use Kroger Brand (or any other) with Au Jus Mix - follow directions and add water. One packet will be plenty.

Bread/Rolls:
Buy Steak Rolls at Sam's or Rolls at Bowman's are some great ones. Place Provolone cheese on Rolls in Oven with Lid for 1-2 Minutes till melted.

Enjoy!!!