Easy Spanish rice

 

Ingredients

• 2 cups long grain rice
• 1/8 cup oil
• 8 oz tomato sauce
• 6 stems cilantro (optional)
• 1 tsp salt
• 1 tsp minced garlic
• 4 cups water
• 1 cube chicken flavored bouillon
• dash cumin
• dash garlic pepper
• Can green chili 

1. Heat oil in large frying pan on medium heat.

2. Add rice and cook until golden brown.
3. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
4. When rice is brown, add water, tomato sauce, salt, garlic, cumin, chili’s and garlic pepper to pan.
5. Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and ENJOY.

Cafe rio pork

Ingredients

• 2 1/5 pounds roast Pork sirloin tip, or Pork Shoulder.
• 1 can Dr. Pepper
• 1 bottle taco sauce red
• 1-2 cups brown sugar packed, We use 1 1/2 Cups usually, but do it by taste
• 2 cloves garlic crushed 
• cilantro fresh, chopped

Instructions

• Combine sauce in Dutch oven pan with lid  or crock pot and then add pork.
• Cook for two hours at 325 degrees in oven or traeger or low in crock pot for 8 hours
• Shred pork two hours ( crockpot) or 30 min (oven) before the end and let it continue to cook in the sauce.
• We like to cook up some tortillas, the whole wheat uncooked tortillas are wonderful or just the regular are good, but definitely buy the uncooked ones so they are more fresh.

Mongolian beef

INGREDIENTS

Sauce
• 2 teaspoons vegetable oil
• 1/2 teaspoon ginger (minced)
• 1 Tablespoon minced garlic
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup brown sugar
Beef
• 1 pound flank steak
• 1/4 cup cornstarch
• 1 1/2 cups vegetable oil
• 3 cups cooked rice
• 3 green onions (sliced) - optional garnish

INSTRUCTIONS

Sauce
1. Heat vegetable oil in a medium saucepan over medium heat. Don't get the oil too hot.
2. Add ginger and garlic to the pan. Then quickly add the soy sauce and water before the garlic scorches.
3. Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens.
4. Remove from heat.
Beef
5. Slice the flank steak against the grain into 1/4" thick slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
6. Place the cut steak in a large resealable bag and add cornstarch. Shake the bag to coat the steak completely in cornstarch and let sit for 10 minutes.
7. As the beef sits, heat up the vegetable oil in a skillet over medium heat. You want it hot but not smoking.
8. Add the beef to the oil and sauté until brown. Stir around a little so that it cooks evenly.
9. After a couple minutes, use a large slotted spoon or tongs to take meat out and place on paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.
10. Put the pan back on the oven over medium/low heat.
11. Serve over cooked rice.
12. Garnish with green onion, if desired.

Teriyaki sauce

INGREDIENTS

Nutrition

• 1⁄4

  cup  soy sauce
• 1 

  cup  water
• 1⁄2

  teaspoon  ground ginger
• 1⁄4

  teaspoon  garlic powder
• 5 

  tablespoons packed brown sugar
• 1 -2 

  tablespoon  honey
• 2 

  tablespoons  cornstarch
• 1⁄4

  cup  cold water

  
  

  
  

  
  

  
  

  
  

  DIRECTIONS

  • Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
  • Mix cornstarch and cold water in a cup and dissolve.
  • After sauce is simmering, add cornstarch and water mixture, whisking well until sauce thickens.
  • Heat until sauce thickens to desired thickness.

Eloise’s favorite Parmesan garlic bread twists

INGREDIENTS

• 1 1/2 cups warm water
• 2 tablespoons sugar
• 1 tablespoon yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 3 1/2 to 4 cups flour
• 1/2 cup butter, melted
• 2-3 cloves garlic, minced
• 1/2 cup Parmesan cheese
• Coarse salt, for sprinkling

INSTRUCTIONS

1. In the bowl of a stand mixer, combine warm water, yeast and sugar. Let stand for 5 minutes. Stir in olive oil and salt.
2. Gradually add the flour until a soft dough forms. Let dough raise for 10 minutes.
3. Meanwhile, stir together melted butter and minced garlic.
4. On a lightly floured surface, roll dough into a large square, about 16×16 inches. Brush dough with half of the garlic butter. Sprinkle with Parmesan cheese.
5. Fold dough in half, then cut into 1 inch wide strips. Twist strips and place on 2 lightly greased baking sheets. Allow breadsticks to raise for 15-20 minutes while you preheat the oven to 400 degrees.
6. Bake for about 18-20 minutes, or until golden brown. Brush breadsticks with remaining garlic butter and sprinkle with coarse salt.

NOTES

Total time does not include rising.