/8 cup of the Texas Roadhouse rib seasoning over each side
omment: The secret of the Texas Roadhouse Tater Skins is a delicate
Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined.
Divide sauce among small condiment cups. Refrigerate until ready to serve.
Heat the oil in a deep fryer or larrge stock pot to 375-400\u00b0 Fahrenheit.
Prepare the seasoned flour mix by combining flour with garlic powder, paprika, sugar and pepper in a large mixing bowl. Whisk seasonings and flour to incorporate well.
Slice 3/4 inch of the root end of each onion.
Make 12-16 slices into the trimmed end ...
Preheat oven to 375\u00b0 F.
Mix butter and sugar, then add eggs one at a time, mixing after each egg.
Add buttermilk,jalapeno and chilies and mix well.
Combine dry ingredients in another mixing bowl.
Gradually add dry ingredients to buttermilk mixture.
Fold in corn and cheeses.
Place mixture in well greased cactus shaped corn stick pan or paper lined muffin cups (if using muffin cups fill@ 2/3 full).
Bake at 375\u00b0F for 20-25 minutes or until toothpick inserted in the center comes out clean.
Preheat oven to 375 degrees.
In large bowl, mix cream cheese and sour cream. Add garlic, green onions, jalapenos, salt and pepper. Mix well.
Stir in corn.
Spread mixture evenly in large glass baking dish. Top with shredded cheese.
Bake for approximately 30 minutes.
Cook onion in fat until transparent.
Do not brown.
Add sugar, tomatoes and corn.
Simmer 10 minutes.
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
Soften yeast in warm water with a teaspoon of sugar.
Scald milk; cool to lukewarm.
Add yeast, sugar and enough flour to make a medium batter.
Beat thoroughly.
Let stand until light and foamy.
Add melted butter (which has been cooled), eggs and salt.
Beat well.
Add enough flour to form soft dough.
Sprinkle small amount of flour on counter and let dough rest.
Meanwhile, clean and dry bowl; grease clean surface of bowl.
Knead dough until smooth and satiny.
Put in greased bowl; turn over to grease top.
Cover; ...
Inspect corn on the cob and remove
and beans (I prefer the Texas beans and fresh pablano pepper
In a large saucepan combine corn, water, green or red bell
Cook pasta until tender.
Drain all cans of vegetables.
Dice bell pepper (use only the amount for your taste).
Mix all together.
This recipe should be made up the day before you want to serve it.
Keep refrigerated until served.
Combine all ingredients.
Refridgerate an hour or so to let the flavors meld.
Serve with tortilla chips. The recipe makes a LOT so have a good-sized container on hand to keep it in (or 1/2 the recipe), but if you bring it to a party to serve in a chip and dip tray it will go fast so it's good to have plenty on hand to replenish -- .
00b0F. Line a 6-cup Texas muffin pan with paper liners
emaining ingredients except for the Corn Tortillas.
Rinse cans with
In medium saucepan, saute onion in butter until tender. Stir in flour. Add potatoes, water and bouillon. Bring to a boil; reduce heat, cover and simmer 7 to 10 minutes or until potatoes are tender. Add corn, jalapeno, milk and seasonings. Cover and simmer 15 minutes. This recipe only serves 2. Double if you want more.
green cardamon pod, corn sticks (My recipe# 74650), a salad, and
edium heat. Cook the onion, corn and garlic, stirring, until the
nion, celery, carrot, peppers, and corn to bacon and bacon fat