To make Texas Caviar, combine peas and onions in medium bowl. Whisk together oil, chili powder and vinegar; stir into black-eyed pea mixture until well coated. Cover and marinate at room temperature for 2 to 4 hours, stirring occasionally.
Heat charcoal or gas grill to medium-high. Wrap 1 slice of bacon around sides of each filet; secure with wooden pick.
Grill pork filets 13 to 18 minutes, turning every 5 minutes, until internal temperature reaches 150 degrees F. Serve filets with Texas caviar.
Whisk together the vinegar, oil garlic and hot sauce.
Then fold in the avocado and the rest of the ingredients.
Season to taste and serve with Tortilla chips as an appetizer or you can serve also as a salad in lettuce lined bowls.
Combine all ingredients except salad dressing; mix well.
Pour salad dressing over mixture; cover and refrigerate to marinate for at least 2 hours.
Drain and serve with tortilla chips.
Stir black-eyed peas, diced tomatoes and green chiles, banana peppers, and balsamic vinaigrette salad dressing together in a bowl.
Dice above ingredients together.
Marinate overnight in salad dressing. Season with salt and pepper, if desired.
Serve with tortilla chips.
Boil corn on cob, remove kernals with a knife or use a 15 oz can of mexicorn, drained.
In a large bowl, add beans, tomatoes, veggies, spices, and salad dressing. Mix well and refrigerate overnight.
Combine all ingredients except dressing; mix well.
Pour dressing over mixture and cover.
Marinate in refrigerator at least 2 hours.
Serve with tortilla chips or use as salad entree.
nd a good dollop of caviar.
Steam or boil lobster (cook it!) for 15 minutes.
Cut lobster in half; place on a serving platter with caviar, arugula and red lettuce leaves.
Bruise dressing ingredients, ideally with a mortar. Drizzle onto salad.
Hollow out tomatoes slightly, at stem end, sprinkle with salt and pepper.
Drain.
Chill in freezer for 1 hour.
Blend caviar with mayonnaise.
Serve tomatoes on lettuce; top tomatoes with caviar-mayonnaise mixture.
Makes 6 servings.
ork in pan.
Make salad; Line crispy tortillas with romaine
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
4 cups.
*NOTE: The recipe for the caramelized nuts will
Mix the first 3 ingredients together.
Blend in the mayonnaise, lemon juice and spices; mix well and chill.
Spoon into bowl lined with salad greens.
Garnish with cooked eggs.
Place mixed greens in a large salad bowl.
Add warmed chili meat, sliced olives, tortilla chips, tomatoes and shredded cheddar cheese.
Add a dollop of sour cream and chives on top.
To serve, add ranch dressing and mix thoroughly.
Divide among 4 salad plates.
Place additional dollop of sour cream and chives on each plate and serve.
YUMMY!
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
Chop onion, tomato, green pepper and pickles; mix together. Cook cornbread and bacon according to package directions.
Crumble cornbread (set aside).
Crumble bacon (set aside).
Mix pickle juice and salad dressing together (set aside).
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.