Wednesday, April 14, 2010
Oriental Cabbage Salad
Posted by Gina and John Zarate Family at 12:52 PM 0 comments
Labels: salad
Monday, February 8, 2010
Tuna Salad Sandwich
1 can (12 oz) solid white tuna, drained
1/3 cup fat free plain yogurt
1 can (4 oz) crushed pineapple, drained
1 stalk celery, finely chopped (1/3 cup)
1/4 cup sweet pickle relish
1/4 cup chopped pecans
1 tsp mustard
1/8 tsp cinnamon
Mix all together and serve as a sandwich with lettuce and tomato.
This was an eat better America recipe and I loved it. I like tuna sandwiches, but this was really good!
Posted by tam at 12:22 PM 0 comments
Tuesday, April 22, 2008
The (Almost) Café Rio Salad
Pork:
4 lbs pork roast
4 (8oz) cans tomato sauce
3 tsp. pressed garlic
3 cups brown sugar
4 tsp. cumin
4 cups Dr. Pepper
4 T. molasses
1 tsp. salt
pepper to taste
Combine all ingredients in slow cooker or crock-pot, cover and cook for 10 hrs on LOW or 5 hrs on HIGH. Baste as needed. When pork is cooked, remove and shred with forks to serve. Add back in some juice for extra flavor on pork and salad to liking.
Lime Rice:
2 T. butter
1 1/4 cup rice
2 1/4 cup chicken broth
3/4 tsp. salt
pepper
juice and zest of 1 large or 2 small limes
2 T. finely chopped cilantro
1/4 tsp. cumin
In cooking pot, melt butter with rice, then add liquid and other ingredients. Bring to boil, reduce heat, cover and cook for 20 minutes.
Cafe Rio Salsa Ranch-Jaymas recipe
1pkg dry hidden Valley Ranch mix
1c. butter milk ( I just added vinager to reg. milk)
1c.mayo
2 Tomatillos peeled (paper skin and outer skin)
(I found these at Smiths by the green peppers and jalapenos They probably have them at other stores to)
1 clove garlic minced
1/3 bunch cilantro chopped
1/2 tsp. lime juice
1 sm. jalapeno
Mix in Blender
Other basic salad ingredients:
Chopped lettuce
Black beans
Pico de gallo/salsa
Guacamole
Shredded cheese
Tortilla chips
Cilantro
Limes
Posted by Amanda at 4:52 AM 2 comments