1 cilantro chopped
1 parsley chopped
½ c oregano
½ c green onions chopped
4 minced cloves
1 c rice vinegar
1/2 c water
1 T olive oil
Salt to taste
8 pork chops
two limes
Mix together all ingredients and place chops into mixture and marinate for 1 hour
Cook on grill spray grill to prevent sticking.
5 minutes per side/squeeze fresh lime over chops and serve.
1T oil
2 onions sliced
6 cloves garlic
1 ear corn (frozen ok)
1 (6-oz) tomato paste
4 – cans veg. Broth
1 avocado
¼ jack cheese
1/2c cilantro
1c tortilla strips
1 chipotle chile packed in adobo sauce
(chilies very hot, use two for mild soup)
Cook onions, garlic,– till brown, add paste, chipotle chilies. Add to broth
Broth – bring to boil/simmer 5 mins
Puree soup in blender
Divide cheese, cilantro, corn (brown in pan first), tortilla strips into bowls ladle soup over top
½ c olive oil
10 lbs potatoes – cut in eights
6 lbs green peppers – sliced
5 medium onions – sliced
20 chicken breasts
5 pks. of hot Italian sausage
seasoning
Lawry's-pepper-oregano-basil-garlic powder
Pour olive oil into lg pan (cover bottom of pan with oil)
10 lb pork shoulder butt boneless
7 – 28 oz stewed tomatoes
8 lg diced green chiles
4 white onions
4 lg sliced olives
6 T cumin
2 t pepper
3 t chile powder
12 cloves garlic
2 cans of el pato (duck sauce)
Dice and brown pork in large pan then drain.
Sauté onions
In large pot, all ingredients simmer for about ½ hour then serve
¼ c olive oil
½ onion (chopped)
2 lb romas tomatoes
4 t roasted garlic
½ c fresh cilantro
1 sm. Can chipotle chiles in adobe sauce
¼ c red wine vinegar
1 T salt
1 t sugar
1 lime
Saute onions and garlic in pan.
Blend together:
Place 1 lb tomatoes, cilantro, garlic, onions, vinegar, chipoltes
Add the rest of the tomatoes and lime juice, salt and sugar and blend again for 10 seconds for a chunky salsa.
