Belgian Waffles 1 cup cake flour 1 cup all purpose flour 1 tbsp baking powder 1/2 teaspoon salt

4 large eggs, separated cup sugar 2 teaspoon vanilla extract stick melted butter 2 cups milk (more or less) non-stick cooking spray Topping: Fresh fruit Whipped cream Powdered sugar Syrup of choice 1. 2. 3. 4. 5. 6. 7. 8. 9. Preheat the waffle iron according to the manufacturer's instructions. In a medium bowl combine all of your dry ingredients and whisk together. In a separate bowl add your egg yolks, sugar, vanilla, melted butter, and milk. Whisk together. Whip your egg whites to medium peaks. Add your dry ingredients to your wet ingredients and stir to combine. Gently fold in your egg whites. Waffle mix is ready to go. Follow manufactures instructions for cooking waffles. Top waffle with freshly cut fruit, whipped cream, powdered sugar and syrup if desired.

Christmas Stuffed Pork Chops 1 onion, chopped 1 large Granny Smith apple - peeled, cored and diced 2 tablespoons balsamic vinegar 1 cup dried cranberries 1 tsp dried sage 1 tsp thyme 1 tbsp lemon zest 1/2 cup gorgonzola cheese 4 thick cut pork chops Extra Virgin Olive Oil Salt and Pepper 1. 2. 3. 4. 5. 6. 7. 8. Cut a large pocket into the side of the pork chops and sprinkle with salt and pepper, set aside. In a large saute pan, add enough oil to lightly coat the bottom of the pan. Add the onions and caramelize them (about 10 minutes). Add the apple, vinegar, cranberries, sage and thyme. Saute together until the apple is tender (about 5 minutes) Remove from the heat and allow the mixture to cool. Once cooled, add the gorgonzola cheese and lemon zest. Stir to incorporate. Carefully spoon the stuffing mixture into the prepared pork chops. Pan sear the pork chops for about 2 minutes on each side. Transfer the pork chops to a large baking sheet and finish baking in the a 425 degree oven for about 10 minutes. Serve with mash potatoes and your favorite vegetable. Enjoy!

Homemade Ranch Dressing Dip 1 cup dry buttermilk 2 tbsp dried parsley 1 tsp dried dill 2 tsp onion powder 2 tsp garlic powder 1 tsp salt

1 tsp ground pepper 2 tsp sugar 1/4 tsp lemon extract 1. Combine all ingredients in a large bowl and mix together until well combined. Store in an airtight container until ready to use. To use your mix: 1 cup mayonnaise 1/2 cup sour cream 1/4 cup milk (may need a bit more for consistency) 2 tbsp dried Ranch mix (recipe above) 1. Combine everything in a large mixing bowl and whisk together. If needed, add more seasoning to taste. Allow the dressing to refrigerate for at least 2 hours before serving.

Eggnog
2 egg yolks 2 eggs 1/3 cup sugar 2 cups whole milk 1 quart half and half 1 tsp freshly grated nutmeg 2 egg whites (optional) 1/2 cup brandy or bourbon or rum (optional) 1. In a medium size mixing bowl whisk together the eggs and sugar. 2. In a large sauce pan combine the whole milk and half and half. Bring just to a boil and remove from heat. 3. Gradually ladle about 2 cups of the hot milk into the egg mixture while stirring the eggs. Once the eggs have been tempered, add them to the sauce pan. 4. Return the sauce pan to the heat and heat. Bring the mixture back up to about 180 degrees. Dont boil it or you will have scrambled eggs. The egg nog should coat the back of a spoon when finished. Add the nutmeg and stir to combine 5. Chill down the egg nog and add the brandy, bourbon, or rum. 6. While the egg nog is chilling whip the 2 egg whites and fold into egg nog once it has chilled. Serve and enjoy.

Beef Enchiladas
Enchilada Sauce: - 1/4 cup vegetable oil - 1/4 cup flour - 1/4 cup Chile Powder - 1 tsp ground cumin - 1 tbsp garlic powder - 1 tbsp onion powder - 2 tsp salt - 1/2 tsp sugar - 3 cups chicken stock 1. In a large saute pan heat the oil. When the oil is hot, reduce the stove temperature and add the flour. Continue mixing with a whisk until the the flour and oil mixture begins to for bubbles. 2. Add the chile powder and whisk to fully incorporate. 3. Slowly add the chicken stock and whisk to incorporate. Turn the stove heat up and bring the mixture to a boil. Continue cooking for a few minutes. 4. Stir in the cumin, garlic powder, onion powder, salt and sugar. 5. Cook the sauce for an additional 3 minutes. Enjoy!

Beef Enchiladas: - 2 pounds ground beef - 1 large onion diced - 2 garlic cloves, minced - corn tortillas or flour tortillas - 2 cups cheddar cheese - vegetable oil - salt and pepper to taste 1. Heat a large skillet and add enough oil to lightly coat the bottom of the pan. 2. Add the onions and saute until transparent (about 3 minutes). 3. Add the ground beef and garlic. Cook until the beef is fully cooked through. 4. Remove the beef and drain any excess oil. 5. Wipe out the pan and add a little vegetable oil back to the pan and heat the pan. 6. Warm the tortilla in the pan by searing it on each side for about 20 seconds. 7. Dip the warmed tortilla in the enchilada sauce and set onto a plate. 8. Place a large spoonful of prepared filling onto the prepared tortilla. Roll in up and place it seam side down in a large baking dish that has been sprayed with vegetable spray. 9. Pour the remaining enchilada sauce over the enchiladas and liberally sprinkle with grated cheddar cheese. 10. Bake in a 400 degree oven for about 15 minutes or until the cheese has melted and is bubbling. 11. Serve and Enjoy!

Fettuccine and Alfredo Sauce - Fettuccine Noodles - 2 tbsp freshly minced garlic - 1/4 cup roasted red bell pepper, diced - 2 cups cream - 1/2 cup Parmesan Cheese grated - Salt and freshly cracked pepper to taste - Extra Virgin Olive Oil 1. Prepare noodles as directed on package. 2. Heat a large saute pan on the stove and add about 2 tbsp of olive oil to the pan. 3. Add the garlic and diced roasted bell pepper to the pan and saute until fragrant. 4. Add the cream to the pan and bring to a boil. Reduce the heat to a simmer and add the parmesan cheese. Gently stir until the cheese has melted. 5. Add the cooked and drained noodles to the alfredo sauce to coat. 6. Serve immediately

Hot and Sour Soup 1 large chicken breast cut into 1/2 inch cubes 1 cup mushrooms (shitake, button, portabella...doesnt matter) 1 cup thinly sliced cabbage 6 green onions sliced 1 tbsp freshly minced ginger 2 tbsp soy sauce 1/3 cup rice vinegar 4 cups chicken stock 1 tbsp chili sauce (or to taste) 2 tbsp cornstarch 1/4 cup water 1 whole eggs, beaten vegetable oil salt and pepper to taste

1. Heat a large saute pan on the stove. Add enough oil to lighlty coat the bottom of the pan. 2.Add the chicken and cook through. 3. Once the chicken is cooked, add the mushrooms, slice cabbage, green onions, fresh ginger, soy sauce, and vinegar. Saute for about 30 seconds. 4.Add the chicken stock to deglaze the pan. Bring the stock to a simmer. 5. In a small bowl, whisk together the corn starch and water. Pour the cornstarch mixture into the pan and stir. Allow the soup to come to a bowl and thicken slightly. 6. After about 2 minutes, slowly drizzle in the egg while stirring the soup. Salt and pepper to taste. 7. Serve and Enjoy!

Sliced Fennel and Orange Salad 1 fennel bulb 1/4 cup fresh orange juice 2 large navel oranges, peeled and segmented 2 tbsp honey 2 tbsp freshly chopped mint extra virgin olive oil salt and pepper to taste 1. Cut of the top of stems of the fennel and the tough root end of the fennel bulb. 2. Cut the fennel into thin slices and arrange them on a serving platter. 3. Combine the orange juice and segments, honey and mint in a small bowl and gently mix together to combine. 4. Carefully arrange the orange segments over the fennel slices and spoon the orange juice dressing over the salad. 5. Drizzle some olive oil over the salad, sprinkle with salt and pepper. Served chilled. Enjoy! Homemade Sodas 2- 2 liter empty soda bottles 1/8 - 1/4 dry bread yeast " Fleischmann or Red Star" 2 cups sugar 1 tablespoon extract 1. Mix in a 1 gallon container , add hydrated yeast and split between 2, 1/2 liter soda bottles, shake and cap.

Nick Stellino's Shrimp with Spicy Mushroom Sauce

Ingredients
1/4 cup all-purpose flour 2 teaspoons paprika 1/2 teaspoon salt (optional) 1/4 teaspoon freshly ground black pepper (optional)

Gamberi con il Sugo di Funghi all'Arrabiata

Serves 4-6 Prepare the Spicy Mushroom Sauce and keep warm. In a shallow bowl or plate, mix together the flour, paprika, and optional salt and pepper. Heat the extra-light olive oil in a saut pan or skillet over medium-high heat. Toss the shrimp in the seasoned flour mixture; shake off the excess. Fry in the hot oil for 1 to 2 minutes on each side, until the shrimp are crisp and golden brown but not completely cooked

5 tablespoons extra-light olive oil 2 pounds medium-sized raw shrimp, peeled and deveined 3 tablespoons grated Romano cheese 1 tablespoon chopped fresh parsley for garnish (optional) Spicy Mushroom Sauce 2 tablespoons extra-light olive oil, divided 1/4 pound slab bacon, with the rind removed, cut in 1/4-inch dice (or regular bacon, roughly chopped) 5 garlic cloves, thickly sliced 1/2 white onion, chopped 1/2 teaspoon red pepper flakes 1/2 pound sliced mushrooms: shiitake, white button or crimini 31/2 tablespoons chopped Italian parsley 1/2 cup white wine 11/2 cups tomato sauce 11/2 cups chicken broth 2 tablespoons softened butter mixed with 2 tablespoons flour to form a soft paste

through. Set aside on a plate lined with paper towels to absorb any excess oil. Bring the Spicy Mushroom Sauce to a simmer. Add the shrimp to the simmering sauce and cook for 3 more minutes. Serve on a tray and sprinkle with the grated Romano cheese and the optional parsley. Spicy Mushroom Sauce In a large saut pan, add 1 tablespoon of the extra-light olive oil and cook the bacon over medium heat until it is nicely browned, about 3 to 4 minutes. Using a slotted spoon, transfer the cooked bacon to a dish lined with a paper towel and set aside. Add the remaining olive oil, garlic, onion and red pepper flakes, and cook over medium-high heat until the garlic begins to brown, 3 to 4 minutes. Add the sliced mushrooms and parsley, and cook for 2 to 3 more minutes, stirring well. Add the white wine, stir well, and cook for 2 minutes. Add the tomato sauce and chicken broth; bring to a boil over high heat, and then simmer for 15 to 20 minutes. Add the cooked bacon and cook for 2 more minutes. If you like the sauce thicker, bring it back to a boil and add the butter-flour paste, 1 teaspoon at a time, whisking well and waiting 1 minute before adding more of the paste. Continue this process until the sauce reaches the consistency you like. You do not need to use all of the butter-flour paste. Keep the sauce warm until ready to use.

Nick Stellino's Shrimp with Spicy Tomato Sauce

Ingredients
1 pounds shrimp, peeled and deveined, size 21 / 25 per pound teaspoon salt teaspoon freshly ground black pepper 1 cup flour 1 teaspoons paprika 6-8 tablespoons olive oil 5 cloves of garlic, thickly sliced 1 tablespoon red pepper flakes 2 tablespoons fresh Italian parsley, chopped cup white wine 15 ounces clam juice 8 ounces tomato sauce 1 tablespoons freshly squeezed lemon juice

Gamberi al Sugo Piccante

Serves 6 Rinse shrimp in cold water and pat dry. Sprinkle shrimp with salt and pepper. Mix flour and paprika together in a shallow pan and generously dust shrimp with flour mixture. In a large (12-inch) skillet, heat 2 tablespoons of oil on medium high until rippling. In small batches, no more than 8-9 shrimp at a time, cook shrimp for 30 seconds on each side. Continue to add oil as necessary to the pan. The flour should form a crusty coating on the shrimp. The shrimp will be slightly brown but undercooked. Reserve to a platter and cover with foil. . In the same skillet, add 2 tablespoons olive oil and cook the garlic and red pepper flakes over medium heat until garlic is browned, 3- 5 minutes. Add the chopped parsley. Add the white wine, stirring , and scraping to dislodge any browned bits at the bottom of the pan. Increase heat to high, and simmer until liquid is reduced to 1/3 of the original volume. This will take 4-6 minutes. Add the clam juice and tomato sauce and bring to a boil. Reduce the heat and simmer until the sauce reaches the proper consistency, this will take about 10- 12 minutes to reduce and thicken. Place shrimp in tomato sauce and cook for 2-3 minutes. To test for doneness, check the back spine of the shrimp. The flesh should be pink and opaque. Squeeze juice of a half of lemon over the sauce, gently stir, and serve immediately.

Nick Stellino's Shrimp with Ham and Parmesan Cheese Sauce

Ingredients
5 tablespoons extra-light olive oil 1/2 cup all-purpose flour 1 teaspoon paprika 1/2 teaspoon salt In a shallow bowl or plate, mix together the flour, paprika, salt and pepper. Heat the extra-light olive oil in a saut pan or skillet over medium-high heat until the oil starts to sizzle, about 3 minutes. Toss the shrimp in the seasoned flour mixture, shake off the excess flour, and fry in the hot oil for 1 to 2 minutes on each side, until they are crisp and

Gamberi alla Crema con Prosciutto e Parmigiano

Prepare the Cream Sauce with Ham and Parmesan Cheese and keep warm.

1/4 teaspoon freshly ground black pepper 2 pounds medium-sized raw shrimp, peeled and deveined 1 tablespoon chopped fresh parsley for garnish (optional) Cream Sauce with Ham and Parmesan Cheese: 1 tablespoon butter 2 tablespoons olive oil 1/2 cup chopped onion 4 ounces prosciutto or ham, thinly sliced and chopped into small pieces 4 cloves garlic, thickly sliced 1/4 teaspoon red pepper flakes 1/2 cup sparkling white wine or champagne 1 cup chicken broth 1 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3/4 cup freshly grated Parmesan cheese 1/4 cup frozen peas, defrosted

golden brown but not completely cooked through. Set aside on a tray lined with brown paper. Add the shrimp to the simmering sauce and cook for 2 to 3 more minutes, stirring well. Sprinkle with the optional chopped parsley, if you like, and serve. Cream Sauce with Ham and Parmesan Cheese: Melt the butter and olive oil in a large saut pan over medium heat until bubbling. Saut the onion, prosciutto or ham, garlic and red pepper flakes until the onions are tender and the ham begins to brown, 6 to 8 minutes. Add the sparkling wine, stirring to dislodge any flavorful brown bits at the bottom of the pan. Cook for 2 minutes. Stir in the chicken broth, heavy cream, salt and pepper. Bring the sauce to a boil and simmer to a sauce consistency, 12 to 15 minutes. Add the Parmesan cheese and peas, and cook until the cheese has melted. Keep warm until ready to serve.

Nick Stellino's Shrimp Wrapped in Proscuitto

Ingredients
1/2 pound Italian style prosciutto, sliced paper thin 20 shrimp, 16-20 count, shelled and deveined with tail left on 2 tablespoons olive oil 1 recipe Lentils with Tomatoes and Onions Coat a large nonstick saute pan with the olive oil and heat on high heat for 2 minutes. Add the shrimp and cook 2 minutes on each side. The shrimp are cooked when the prosciutto is well browned and like a second skin and the tail and the shell have turned pink. To serve, cover the bottom of each plate with a layer of warm lentils and top with five cooked shrimp.

Gamberi Avvolti Con Prosciutto

Serves 4 Wrap one slice of prosciutto around each shrimp, making sure the body is completely covered, while leaving the tail and the last piece of shell exposed. Squeeze it tighlty in your palm to make sure the prosciutto clings to the shrimp.

Nick Stellino's Lentils with Tomatoes and Onions

Ingredients
3 tablespoons olive oil 1/2 onion, chopped 3 garlic cloves, chopped 1/3 teaspoon red pepper flakes 1 (1-pound) can peeled Italian tomatoes 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh basil Cook's Tip: 1 cup dried lentils 2 cups Chicken Stock 3/4 teaspoon salt Different types of lentils have different cokking times and different liquid absorption rates. Be your own judge as to whether to add more liquid to obtain the consistency you like best.

Lenticchie All' Antica Con Pomodoro E Cipolle

Serves 4 to 5 Heat the olove oil in a medium aucepan set on high heat for 1 minute. Reduce the heat to low, add the onion, garlic and red pepper flakes, and cook 1 minute. Meanwhile, drain the tomatoes, reserving the juices separately. Chop the tomatoes and add them to the pan along with the parsley and basil and cook for 3 minutes. Add the lentils, stir well and cook for 2 minutes. Pour in the stock, the reserved tomato juices and the slat and bring to a boil. Reduce the heat to a simmer, cover and cook for 25 minutes. Transfer 1 1/2 cups of the lentil mixture to a blender and process to a creamy consistency. Stir it back into the saucepan, cover and simmer for 10 minutes. The lentils are ready when they are tender to the bite.

Nick Stellino's Shrimp, Marinated and Broiled

Ingredients
18 jumbo shrimp (8-10 count. About 2 pounds) 6 cloves garlic, chopped cup freshly squeezed lemon juice 2 tablespoons chopped fresh Italian parsley 1 tablespoon chopped fresh basil 2 teaspoons chopped fresh sage 1 teaspoon chopped fresh rosemary (one half) teaspoon red pepper flakes teaspoon salt teaspoon freshly ground black pepper 1 cup olive oil cup Italian style bread crumbs

Gamberi al forno
Yield: 6 generous portions Prepare the marinade. In a large bowl mix the chopped garlic, lemon juice, parsley, basil, sage, rosemary, red pepper flakes, salt and pepper. Whisk in the olive oil. Pull off the little "swimmer fins" or tiny legs at the bottom of the shrimp. With a large, sharp knife, slice the shrimp in half, lengthwise, leaving the shell on. Toss the shrimp in the marinade and leave to absorb the flavors for at least one half-hour, but no more than 45 minutes. Arrange an oven rack 3-4 inches from the top burner. Preheat the broiler. Remove the shrimp from the marinade and dip the cut half into the breadcrumbs. Place the breaded shrimp, crumb side up on a broiling pan. Broil the shrimp until they are just cooked through and the breadcrumbs are nicely browned, about 3-4 minutes. Serve the shrimp hot. Alternately, preheat an outdoor grill to medium-high heat. Grill the breaded shrimp shell side down for 3 minutes, turn and grill the breaded side for 2 minutes, or until the breadcrumbs are toasted brown and the shrimp have curled slightly.

Nick Stellino's Shrimps with Pine Nuts and Herbs

Ingredients
1 cups pine nuts, finely chopped, or ground in a food processor (being careful not to over process)

Gamberi fritti con Pinoli

Serves 6 In a bowl, mix chopped pine nuts, parsley, basil, flour, and lemon zest. Place in a line in front of you, the shrimp, flour for dusting, egg wash, the

 cup plus one tablespoon finely chopped fresh parsley; (1 tablespoon is for garnish) 2 Tablespoons finely chopped fresh basil cup flour Zest of 2 lemons, finely chopped or grated 8 Tablespoons "Extra Light "olive oil 1 pounds medium shrimp, peeled and deveined with tails left on teaspoon Salt teaspoon Pepper 4 Tablespoons of Flour for dusting Egg wash - 2 eggs whisked well with 2 teaspoons water 1 Recipe of Roasted Garlic and Sun-Dried Tomato Mayonnaise

pine nut mix, as well as a plate for the coated shrimp and one plate for the cooked shrimp. You will have to coat and cook your shrimp in batches, so an assembly line set up works well. Heat 8 Tablespoons of olive oil in a deep wide saut bottom for good heat conduction). pan (with a thick

Season Shrimp with salt and pepper to taste (a light sprinkling of each). Dust lightly with a sprinkle of flour (brush off excess flour). Dip the shrimp in the egg wash then coat with the pine nut mixture and add to the hot oil. Only cook as many as comfortably fit in the pan at a time. Cook for 1 to 1 minutes on each side and remove to a clean plate lined with a paper towel. The pine nuts should be a light golden color. Continue with the remaining shrimp in as many batches as necessary. Place the flavored mayonnaise in a small bowl or ramekin in the center of a platter. Surround with the cooked shrimp. Sprinkle the shrimp with chopped parsley. Garnish the flavored Mayonnaise with either a sprig of basil, or lemon zest/curls with a sprig of parsley.

Nick Stellino's Sole with Orange-Ginger Sauce

Ingredients
1 to 1 pounds sole (Dover or Petrale), skinned and boned 6 tablespoons Pompeian Extra

Chef Nick Stellino

Serves 4 Make the orange-ginger sauce (see accompanying recipe) and keep warm.

Light Olive Oil 1 tablespoon chopped parsley For the batter: cup flour cup cream 2 eggs 1 tablespoon cornstarch (optional) teaspoon salt

To prepare the fillets: Using a blender, mix the flour, cream and eggs-adding the optional cornstarch for a fluffier coating-and salt. Place the fish fillets in a large baking dish and pour the egg-and-flour mixture over the fish. Turn each fillet to make sure that it is well coated with the egg-and-flour batter, handling gently so as not to break the delicate fillets. In a large saut pan, cook the extra light olive oil over high heat until it starts to sizzle, about 2 to 3 minutes. One at a time, lift the fish fillets from the egg-and-flour batter and place in the hot oil. (You might need to do this in 2 batches.) Cook the fish, 1 to 2 minutes per side, until it starts to brown. Lift the fish from the pan with a fish spatula and place on a tray lined with a paper towel. Pat the top of each fillet with another paper towel to absorb the extra oil. To prepare the orange-ginger sauce:

For the orange-ginger sauce: 2 tablespoons Pompeian Extra Virgin Olive Oil white onion, chopped 1 tablespoon ginger, peeled and chopped 1 tablespoon orange zest, chopped 1 tablespoon garlic (about 2 to 3 garlic cloves), chopped pound fillet of sole, chopped (optional) cup sherry 1 cup orange juice 2 cups chicken stock (or, for a more complex flavor, 1 cup fish stock and 1 cup chicken stock) 1 orange, peeled and sectioned (optional) 2 tablespoons butter 2 tablespoons parsley, chopped Cook the extra virgin olive oil in a saucepan over high heat for 1 to 2 minutes. Reduce the heat to medium, add the onion and ginger, and cook for 1 to 2 minutes. Add the orange zest and garlic. Cook 1 more minute, stirring well; add the optional chopped sole, and cook 1 more minute. Increase the heat to high and add the sherry. Stir well and cook for 1 to 2 minutes until reduced by half. Add the orange juice and stock (or stocks). Bring to a boil over high heat, cover, then reduce the heat to medium-low and cook for 25 minutes. Strain the sauce into another saucepan and dispose of the strained solids. Bring the liquid to a boil over high heat, then reduce the heat to medium and cook for 10 to 15 minutes until it thickens to a sauce-like consistency and coats the back of a spoon. The sauce can be made up to this point the day before. It will keep fresh in the refrigerator for 2 days. Just before serving, add the optional sections of peeled orange and the butter to the orange-ginger sauce. Cook over low heat for 1 to 2 minutes and stir gently until the butter has completely melted into the sauce and the orange sections have warmed through. To serve: Place a sole fillet in the middle of each dish and top with the orangeginger sauce. Sprinkle the chopped parsley over the sauce, and serve.

Costa Vida Sweet Pork

Just like our favorite Mexican restaurant, and easy to make. This recipe makes a lot, so you can use the meat to fill burritos, enchilada, tacos, or add to salad with Cafe Rio Salad Dressing.

Total Preparation Time: 15 to 30 minutes Ingredients: Pork Actual Cooking Time: More than 2 hours Number of Servings: More than 10 Origin: Mexican & Spanish Special Features: Quick to Prepare (under 30 minutes) Simple (6 ingredients or less) Crock Pot Meal Type: Entree

Ingredients
6 (approx) pounds Port butt/shoulder 1 19oz. Red Enchilada Sauce 1 can Dr. Pepper or (20oz) 1 tsp. Salt tsp. Garlic salt 1 c. Brown sugar 1 tbsp. Fresh cilantro, chopped

Preparation
*Wrap meat in foil. Put in roasting pan and bake at 275 degrees for 5 hours. Pull the meat out and let it cool for 30 minutes then shred. In separate bowl, mix the enchilada sauce, Dr. Pepper, salt, garlic salt, brown sugar and chopped cilantro. Pour over meat and mix.

Cook's Notes
Serve in fresh cooked tortilla with black or pinto beans and Cilantro Lime Rice. Add your favorite burrito toppings and enjoy!

Sweet Pork This recipe is very similar to Felicias, but the ratios are a little different. The size of the roast is approx. A little bigger/smaller should be fine. 4 lb. pork roast (I used a rump) 2 cups brown sugar 1 (12-14 oz.) jar salsa 2 cans Coke (24 oz. or 2 1/2 cups) Place roast in crock pot, fill half way with water and cook for 6-8 hours Discard water. Shred meat and return to the crock pot Combine sugar, salsa, and coke in a seperate bowl. Add mixture to the meat in the crock pot. Cook an additional 3 hours. Stir occasionally.

Sweet Pork 1-2 lb. pork tenderloin (I have used inexpensive pork carnitas also available at Winco) 1 cup brown sugar 2 cups fresh salsa Mix sugar and salsa, pour over pork. Cook in crock pot for 8 hrs. on low. When done shred with two forks and return to juice in crock pot and allow liquid to absorb. Serve with tortillas and all the fixins!

Green Chile Rice (Serves 6) 1 cup rice 2 cups chicken broth 4 oz. green chiles 1 sm. onion, diced 1/3 cup fresh cilantro 1 tsp. oregano 1/2 tsp. salt 1-2 tsp. cumin 3 green onions. Mix together and pour into greased 9 x 13 pan. Bake in the oven for 1 hour or until rice is done at 350.