Mama Savoldi's
RECIPES
Cafe Rio Recipes
Black Beans
​
From: http://www.favfamilyrecipes.com/2007/11/jared-and-i-love-cafe-rio.html
2 T. olive oil
2 cloves garlic, minced
1 tsp. cumin
1 can black beans, rinsed and drained
1 can diced tomatoes (can substitute 1 1/3c. tomato juice)
1 1/2 tsp. salt
2 T. fresh cilantro, chopped
​
In a non stick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomatoes, and salt. Heat through, stirring frequently. Just before serving, stir in cilantro.
Cilantro Lime Rice
​
From: http://www.favfamilyrecipes.com/2007/11/jared-and-i-love-cafe-rio.html
1 c. uncooked white rice 1 c. water
1 tsp. butter 1 T lime juice
2 cloves garlic, minced 2 tsp. sugar
1 tsp. lime juice, (fresh is best) 3 T. fresh cilantro, chopped
1 can (15 oz) chicken broth
3 T. fresh cilantro, chopped
​
In a saucepan, combine rice, butter, garlic, 1 tsp. lime juice, chicken broth, and water. Bring to a boil. Cover and cook on low 15-20 mins, until rice is tender. Remove from heat. In a small bowl, combine remaining lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Easy Pico de Gallo
​
From: http://www.favfamilyrecipes.com/2007/11/jared-and-i-love-cafe-rio.html
3 tomatoes, diced
1/2 bunch cilantro, minced
1/2 sweet onion, minced
1 section of green pepper, minced
3/4 cloves garlic, minced
1/3-1/2 c. vinegar
salt and pepper to taste
​
Mix above ingredients up really well and refrigerate in an air tight container
Dressing​
From: http://www.favfamilyrecipes.com
1 pkg Ranch dressing mix
3 tomatillos (remove papery skin) rough chop
1 c. mayo
1 c. buttermilk
1 c. (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp. cayenne pepper
2 tsp. green Tobasco sauce
​
Dump everything in a blender and blend until smooth. Refrigerate in air-tight container
Shredded Pork
​
3-5 lb. center cut pork roast or Boston Butt roast
1/3 c. cider vinegar 2 tsp. molasses
1 can Coke (NOT Diet Coke!) 1 can diced green chilies
1/4 c. brown sugar 3/4 can red enchillada sauce
dash garlic salt
Put 3-5 lb. Center cut pork roast or Boston Butt roast in crock pot with 1/3 c. cider vinegar and 2 tsp molasses. Cook in crock pot on high for about 4-6 hours (or until it shreds easily, but don't let it get too dry!) Remove pork from crock pot and drain any liquid left in the pot. Shred pork. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce, and about 1/4 c. brown sugar (you can add a little more or less to taste, up to 1 cup.) If it looks too thick, add more Coke little by little.