Boriqua Pork Burgers With Creamy Sofrito Ranch Slaw Rsc Recipes

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RANCH PORK BURGERS #RSC



Ranch Pork Burgers #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. love ranch burgers but decide for a lighter version. Tip: form patties ahead and put in fridge, hold together better when cooked.

Provided by ladywulf

Categories     Pork

Time 16m

Yield 4 Burgers, 4-5 serving(s)

Number Of Ingredients 9

1 lb ground pork
1 cup parmesan cheese
1 cup breadcrumbs
1 cup pickle juice
1/2 cup fresh chives
1 (1 ounce) package Hidden Valley Original Ranch Dressing Mix
1 egg
1 pinch salt
1 pinch pepper

Steps:

  • in large bowl combine all ingredients, form 4 even patties.
  • put in fridge until pan is heated.
  • heat large pan with small amount of oil, then cook patties 10 minutes;.
  • 5 minutes each side.
  • cook until temp reaches 165 or brown on each side.

Nutrition Facts : Calories 532.9, Fat 33.9, SaturatedFat 14, Cholesterol 150.3, Sodium 700.2, Carbohydrate 20.8, Fiber 1.4, Sugar 2.1, Protein 34.2

SOFRITO....PUERTO RICAN



Sofrito....Puerto Rican image

Sofrito is a base used in a lot of Puerto Rican and Caribbean dishes. Its usually used in stews and rice dishes.

Provided by chef FIFI

Categories     Sauces

Time 15m

Yield 6-8 cups

Number Of Ingredients 10

1 onion, large
6 -7 tomatoes, large
16 garlic cloves, small peeled
8 aji dulces sweet peppers
1 cilantro, bunch stems cut off
5 culantro, leaves
1 red bell pepper, large
1 green pepper, medium to large
salt
1 tablespoon salt (you will have to add by taste, and you will need more than this)

Steps:

  • You may have to do this in batches depending on the size of your food processor.
  • Add onion to the food processor and let blend until smooth.
  • Then add tomatoes and let blend until smooth.
  • Then add the rest of the ingredients and let blend until smooth.
  • Refridgerate promptly.
  • This last for about 2 days in the fridge, freezing is highly recommended.
  • The best way to freeze this is in ice cube trays to make it convenient or small snack sized baggies.
  • *this makes a large batch*.

Nutrition Facts : Calories 100.7, Fat 0.9, SaturatedFat 0.1, Sodium 1178.7, Carbohydrate 20.8, Fiber 6, Sugar 12.1, Protein 3.7

BARBECUED PORK BURGERS WITH SLAW



Barbecued Pork Burgers with Slaw image

Provided by Alexis Touchet

Categories     Pork     Quick & Easy     Backyard BBQ     Mayonnaise     Carrot     Summer     Grill/Barbecue     Cabbage     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 (1/2-pound) piece green cabbage, cored
1/4 cup mayonnaise
1 tablespoon milk
1 tablespoon plus 1 1/2 teaspoons white-wine vinegar, divided
1/2 cup very finely shredded carrot (1 medium)
1 tablespoon thinly sliced fresh chives
1/2 cup bottled tomato-based barbecue sauce
1/4 teaspoon cayenne
1 1/2 pounds ground pork
4 kaiser or soft rolls, split and grilled
Equipment: an adjustable-blade slicer

Steps:

  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
  • Thinly slice enough cabbage with slicer to measure 2 cups. Whisk together mayonnaise, milk, and 1 1/2 teaspoons vinegar until smooth, then toss with cabbage, carrots, chives, and salt and pepper to taste. Let coleslaw stand at room temperature, uncovered, while making burgers.
  • Stir together barbecue sauce, cayenne, 1/4 teaspoon salt, and remaining tablespoon vinegar until combined well.
  • Mix together pork, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons barbecue sauce mixture until combined (do not overmix), then form into 4 (3/4-inch-thick) burgers (4 inches in diameter).
  • Oil grill rack, then grill patties, covered only if using a gas grill, turning over occasionally, until just cooked through, about 6 minutes total. Brush top of each patty with 1 tablespoon barbecue sauce mixture, then turn over and grill 30 seconds. Brush top of each patty with 1 tablespoon barbecue sauce, then turn over and grill 30 seconds more.
  • Brush cut sides of rolls with remaining 1/4 cup barbecue sauce, then sandwich patties and coleslaw between rolls.

SOFRITO



Sofrito image

Make and share this Sofrito recipe from Food.com.

Provided by Joanne

Categories     Vegetable

Time 10m

Yield 8 cups

Number Of Ingredients 6

1 head garlic or 20 garlic cloves
2 cubanelle peppers, roughly chopped
1 bunch fresh cilantro, roughly chopped
1 small onion, roughly chopped
1/4 cup olive oil
2 limes, juice of

Steps:

  • Add all ingredients to food processor or blender. Blend until smooth.
  • You can freeze half of this and keep the other half in the refrigerator.
  • Keeps in refrigerator for about 2 weeks. Keeps in freezer for 6 months.

Nutrition Facts : Calories 83.9, Fat 6.9, SaturatedFat 1, Sodium 4.6, Carbohydrate 5.7, Fiber 1, Sugar 1.4, Protein 1

CRAB RANCH GORGONZOLA SLAW #RSC



Crab Ranch Gorgonzola Slaw #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry: This is not your ordinary coleslaw. The combination of the creamy ranch gorgonzola dressing, sweet and succulent crab meat makes this extra special. You will soon make this your 2-go-2 slaw for any occasion.

Provided by logansw

Categories     Crab

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 13

20 ounces coleslaw mix
1 lb crabmeat, divided
10 -15 grape tomatoes, quartered
1 1/2 tablespoons Italian parsley, chopped
2 tablespoons chives, chopped
1 ounce Hidden Valley Original Ranch Seasoning Mix
3 ounces gorgonzola, crumbled
1 ounce parmesan cheese, shredded
1 cup whole buttermilk
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon lemon zest
3/4 teaspoon black pepper

Steps:

  • Combine dressing ingredients in a large mixing bowl. Mix well. Fold in 1/2 of the crab meat, tomatoes, parsley and chives.
  • Chill in fridge for at least 1 hour. When ready to serve, top slaw with remaining crab meat and fried garlic.

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