Tower of Terror! I love that ride.
Gabe at Playhouse Disney. He loved it when the bubbles came down from the ceiling.
Gabe loves his Grandpa!
As requested, here is my Café Rio meal recipe.
Rarely do I make exact measurements when I cook, so I’ll do my best to present a coherent follow-able (is that a word?) recipe for you all.
Sweet Pork Recipe
Ingredients:
Prepare the meat at least 4 hours in advance
A few pounds worth of Pork Roast
Dr. Pepper -One liter is more than enough
Brown sugar-at least a cup, maybe more like 2 cups, depending on how much meat you have or how sweet you want the recipe to be.
Enchilada sauce-whatever brand you want, no more than a cup will be sufficient
Spices-I put in minced garlic, seasoned salt, pepper, and onion powder. Really whatever you feel like (you probably don’t want Italian seasoning or the like though). Put as much spice as you feel is reasonable.
Preparation:
If you have time, put pork and some Dr. Pepper (not so much that the entire roast is covered; just enough to allow it to simmer in the soda) in a crock pot and turn it on low. Let simmer for a few hours. This allows the meat to get tender. Then throw the rest of the ingredients in a cook for 4 or more hours.
If you don’t have that much time, throw all ingredients into crock pot and cook for at least 4 hours. So hard, I know.
While the meat is on it’s last hour of cooking, prepare the rice:
Café Rio Cilantro-Lime Rice Recipe:
Ingredients:
1 Cup uncooked rice
1 tsp butter
1-2 tsp minced garlic
1 tsp lime juice
2 cups water
1 chicken bouillon cube
1 Tbsp lime juice
2 tsp sugar
Abt 3 tbsp fresh chopped cilantro—FRESH-not the dried stuff. Trust me, the dried stuff doesn’t work!
In a rice cooker (or saucepan if you don’t have a rice cooker) combine the rice, butter, garlic, 1 tsp, lime juice, water, and the bouillon cube. Turn rice cooker on; make sure the bouillon cube gets mixed in well, or it gets icky. I just stir the rice around while it’s cooking. While rice is cooking, chop cilantro. My rice cooker switches to warm after about 15-20 min, but always check to make sure the rice is cooked (after abt 15-20 min). In a small bowl, mix lime juice (the Tbsp) sugar, and cilantro. Mix this in with the rice, and fluff!
If you want the salad (or just use it as a yummy sauce like I do), here’s the recipe for the Cilantro-lime dressing.
Creamy Cilantro dressing:
1 package of dry Buttermilk dressing
½ Cup Sour Cream
½ Cup Mayonaise
1/2 to 1 Cup chopped Cilantro
1 tsp minced Garlic
2 tomatillos, chopped (they look like green tomatoes)
Some Salt
2 Tbsp Lime Juice
1/4-1/2 C Sugar
Put all ingredients in a blender and blend!