op.
Optional: serve with Steakhouse Lite Ranch Sauce for dipping.
In a small bowl, combine mayonnaise and chipotle pepper. Heat Texas toast on a foil-lined baking sheet according to package directions.
Meanwhile, in a large skillet coated with cooking spray, cook beef in batches over medium heat until no longer pink.
Layer warmed Texas toast with spinach, steaks, mayonnaise mixture, cheese and tomato. Broil 3-4 inches from heat for 1-2 minutes or until cheese is melted.
il, buttermilk, eggs, food coloring, Texas Pete(R) Hot Sauce and
Combine Texas Pete Original Hot Sauce, 2
hunks, pecans and coconut. Line Texas-shaped cookie pan with aluminum
ou cook your burgers.
Texas Toast -- As the burgers cook
/8 cup of the Texas Roadhouse rib seasoning over each
Cut wings
at all joints and throw away tips.
Deep fry wings for 8
to
10
minutes
until
crispy or bake in oven on cookie sheet
at
450\u00b0 for 45 minutes.
Combine Texas Pete and melted margarine.\tPlace cooked wings in sauce mixture in bowl and
toss and
serve\timmediately.
Serve
with
Bleu
cheese dressing and celery.
Makes 24 to 30 pieces.
and beans (I prefer the Texas beans and fresh pablano pepper
Braise meat and
onion\tuntil
well done.
Mix in Texas Red Chili seasoning, flour
and
2
cups au jus or beef stock. Simmer mixture for approximately 20 minutes, stirring often so chili does not
stick\tand
burn.
Serve
in
bowl topped with grated cheese and
diced onions. Serve with taco salad, nachos and burritos.
Place brisket in large glass baking dish.
Sprinkle meat with tenderizer.
Combine all remaining ingredients except Barbecue Sauce and rub on meat.
Cover and refrigerate the brisket overnight.
Bake at 250\u00b0 for 5 hours, covered.
Add water if liquid is needed.
Pour Texas Barbecue Sauce over brisket and cook 1 hour longer.
Let stand for 15 minutes, then slice thinly across the grain.
Preheat broiler.
Mix olive oil and garlic in a small bowl and brush the top of each piece of Texas Toast.
Mix remaining ingredients in a small bowl.
Broil olive oil coated toast until lightly toasted.
Spread thinly with the cheese mixture and place under broiler until cheese is melted.
Sprinkle with very finely grated parmsan as soon as it is out of the oven (optional).
Serve immediately.
br>Add 1 teaspoon of Texas Pete(R) Hotter Hot Sauce
Combine Texas Pete Hot Chicken Wing Sauce, Asian Plum Sauce, Soy Sauce and Honey for marinade.
Place meat in large, sealable container or bag. Add marinade and allow to coat.
Refrigerate 24 hours.
Drain meat before cooking; reserve marinade.
Brown ribs over medium-high heat in a brasier; add reserved marinade to brasier, cover and cook in a 325 degree oven for 2 hours or until spareribs are tender.
Brown beef in shortening.
Add beef broth and tomato sauce.
Combine the remaining ingredients.
Add to the beef mixture; bring to a boil.
Reduce heat, cover and simmer for 1 hour.
Combine spices and add to chili.
Cover and simmer for 45 minutes.
Add more water if necessary if the chili gets too thick.
Combine ingredients and add to chili. (True Texas chili does not contain beans, but if you really want to you can add a can of chili beans here.)
Cover and simmer for 30 minutes.
Make the sauce: in a saucepan, melt butter over medium heat; add in onion; stir/saute onion until soft but not brown.
Add in ground beef and spices; mix well; add enough water to just cover mixture.
Simmer mixture over low heat, stirring occasionally until meat is cooked and sauce is thickened, about 30 minutes.
To serve-place hot dogs in buns and top with Texas Hot Sauce, mustard, and onion; serve immediately.
In large plastic food bag or 13 x 9 inch glass baking dish, blend recipe mix, oil and vinegar.
Add steak, turning to coat. Close bag, or cover, and marinate in refrigerator 30 minutes to 3 hours.
Remove meat from marinade, discarding marinade.
Grill or broil, turning occasionally, until desired doneness.
Slice meat thinly across the grain.
Preheat grill. Season steak with Steakhouse Seasoning, massage into steak. Pour steakhouse marinade over steak. Massage into steak. Do not add salt or pepper because of the salt and pepper in both seasoning. Refrigerate for 3 hours. Grill for 15 minutes or to desired doneness.
Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter.
Add 2 Tbsp oil & ice water.
Stir to blend.
To fry: heat oil to 350 in deep fryer or skillet.
Spread coconut on a flat pan a little at a time, adding more as needed.
Dip shrimp in batter,then roll in coconut.
Fry in hot oil until lightly browned.
Combine marmalade, grey poupon mustard, honey & hot sauce for dipping.
HEAT oil in large skillet on medium-high heat. Add mushrooms; cook and stir 3 minutes or until tender. Cool completely.
MIX ground beef and Seasoning Mix until well blended. Divide into 8 portions. Shape into thin patties. Place about 1 tablespoon each of the mushrooms and cheese in center of each of 4 patties. Top with remaining patties, pinching edges to seal filling. If necessary, lightly flatten with spatula.
GRILL over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160\u00b0F).
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