I need some Texan food?!
I need some Texan recipes or any western recipes!. Web sight or not!. Thank you! SO MUCH!Www@FoodAQ@Com
Answers:
QUICK & EASY KING RANCH CHICKEN CASSEROLE
(King Ranch is still the largest privately-owned ranch in Texas!. Thousands and thousands of acres!)
Prep: 30 min!., Cook: 19 min!., Bake: 1 hr!.; Stand: 10 min!.
1 (2-lb!.) skinned, boned, and shredded deli-roasted chicken
2 tablespoons butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
3/4 cup chicken broth
1 (10 3/4-oz!.) can cream of mushroom soup
1 (10 3/4-oz!.) can cream of chicken soup
2 (10-oz!.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder*
3 cups grated sharp Cheddar cheese
3 cups coarsely crumbled lime-flavored white corn tortilla chips
1!. Preheat oven to 350°F!. Melt butter in a large skillet over medium-high heat!. Add onion, and sauté 6 to 7 minutes or until tender!. Add bell pepper and garlic, and sauté 3 to 4 minutes!. Stir in chicken broth, cream of mushroom soup, and next 5 ingredients!. Cook, stirring occasionally, 8 minutes!.
2!. Layer half of chicken in a lightly greased 13- x 9-inch baking dish!. Top with half of soup mixture and 1 cup Cheddar cheese!. Cover with half of corn tortilla chips!. Repeat layers once!. Top with remaining 1 cup cheese!.
3!. Bake at 350° for 55 minutes to 1 hour or until bubbly!. Let stand 10 minutes before serving!.
*1 tsp!. chili powder and 1/8 tsp!. ground red pepper may be substituted for Mexican-style chili powder!.
Yield: Makes 8 to 10 servings
--Southern Living, FEBRUARY 2008
--------------------------------
Bowl ‘O Red No-Bean Chili
(REAL Texas chili does NOT contain beans!)
3 Tbsp!. olive oil
3 lb!. coarsely ground beef chuck
4 garlic cloves, minced
1 Tbsp!. ground cumin
1 Tbsp!. dried oregano
1/4 cup chili powder
1/4 cup masa harina
2 cups beef stock
1 cup pureed tomatoes
Salt and freshly ground pepper, to taste
In a large sauté pan over medium heat, warm the olive oil!. Add the beef and brown, stirring occasionally and breaking up any lumps with the back of a wooden spoon, 7 to 10 minutes!. Using a slotted spoon, transfer the meat to a slow cooker!.
Add the garlic, cumin, oregano, chili powder, masa harina, stock, tomatoes, salt and pepper to the slow cooker and stir to combine!. Cover and cook on high for 6 hours according to the manufacturer's instructions!. Serves 8 to 10!.
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Texas Watermelon Cake
Cake:
1 box white cake mix
1 (3 oz) package mixed-fruit gelatin
1 1/3 cups seedless watermelon, chopped small
3 egg white
1 tablespoon vegetable oil
Icing:
3 oz!. cream cheese
1/4 cup butter
2 cups confectioners' sugar
2 Tbsp!. (or less) watermelon juice
1!. For cake: In a large bowl, mix all ingredients!.
2!. Pour into a greased and floured Bundt pan and bake for 30-35 minutes or until wooden pick inserted in cake comes out clean!. Remove from pan and let cool!.
3!. For icing: In a bowl, beat cream cheese and butter until fluffy!.
5 Add confectioner’s sugar, and watermelon juice a bit at a time; mix until smooth and a spreadable (but not runny)!.
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Texas-Style BBQ Beef Brisket
In Hill Country, believed by many to be the birthplace of real Texas barbecue, brisket is the only meat in town!. Texans would never think of brushing a slow-cooking brisket with sauce!. They might start with a peppery rub, but usually they let the wood and smoke do the job of turning a tough cut of beef into the most tender, flavorful meat in the world, or at least in Texas!.
For the Hill Country rub:
2 Tbs!. chili powder
1 Tbs!. sweet paprika
1 tsp!. ground oregano
1 tsp!. salt
1/2 tsp!. ground cumin
1/4 tsp!. ground cayenne pepper
1 whole beef brisket, 5 to 6 lb!., trimmed to
leave a thin layer of fat
3 to 4 handfuls hickory or mesquite chips,
soaked if using charcoal
For the beer barbecue sauce:
3 Tbs!. vegetable oil
1 yellow onion, chopped
1 celery stalk, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, minced
2 Tbs!. chili powder
3 cups barbecue sauce
1 cup beer
2 Tbs!. prepared horseradish
2 Tbs!. cider vinegar
2 Tbs!. Worcestershire sauce
To make the Hill Country rub, in a small dish, stir together the chili powder, paprika, oregano, salt, cumin and cayenne!. Sprinkle the mixture evenly on all sides of the brisket, patting and rubbing it into the meat!. Tightly wrap the meat in a large piece of heavy-duty aluminum foil!. Let the meat stand at room temperature for at least 15 minutes, or cover and refrigerate for up to 24 hours before grilling!. If refrigerated, remove the brisket from the refrigerator at least 30 minutes before grilling!.
Prepare a charcoal or gas grill for indirect grilling over medium-low heat!.
For a charcoal grill: Place a drip pan half full of water on the center of the fire bed!. Sprinkle the wood chips on the coals!. Place the foil-wrapped meat on the grill rack over the drip pan!. Cover the grill and cook for 3-4 hours, Www@FoodAQ@Com
(King Ranch is still the largest privately-owned ranch in Texas!. Thousands and thousands of acres!)
Prep: 30 min!., Cook: 19 min!., Bake: 1 hr!.; Stand: 10 min!.
1 (2-lb!.) skinned, boned, and shredded deli-roasted chicken
2 tablespoons butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
3/4 cup chicken broth
1 (10 3/4-oz!.) can cream of mushroom soup
1 (10 3/4-oz!.) can cream of chicken soup
2 (10-oz!.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder*
3 cups grated sharp Cheddar cheese
3 cups coarsely crumbled lime-flavored white corn tortilla chips
1!. Preheat oven to 350°F!. Melt butter in a large skillet over medium-high heat!. Add onion, and sauté 6 to 7 minutes or until tender!. Add bell pepper and garlic, and sauté 3 to 4 minutes!. Stir in chicken broth, cream of mushroom soup, and next 5 ingredients!. Cook, stirring occasionally, 8 minutes!.
2!. Layer half of chicken in a lightly greased 13- x 9-inch baking dish!. Top with half of soup mixture and 1 cup Cheddar cheese!. Cover with half of corn tortilla chips!. Repeat layers once!. Top with remaining 1 cup cheese!.
3!. Bake at 350° for 55 minutes to 1 hour or until bubbly!. Let stand 10 minutes before serving!.
*1 tsp!. chili powder and 1/8 tsp!. ground red pepper may be substituted for Mexican-style chili powder!.
Yield: Makes 8 to 10 servings
--Southern Living, FEBRUARY 2008
--------------------------------
Bowl ‘O Red No-Bean Chili
(REAL Texas chili does NOT contain beans!)
3 Tbsp!. olive oil
3 lb!. coarsely ground beef chuck
4 garlic cloves, minced
1 Tbsp!. ground cumin
1 Tbsp!. dried oregano
1/4 cup chili powder
1/4 cup masa harina
2 cups beef stock
1 cup pureed tomatoes
Salt and freshly ground pepper, to taste
In a large sauté pan over medium heat, warm the olive oil!. Add the beef and brown, stirring occasionally and breaking up any lumps with the back of a wooden spoon, 7 to 10 minutes!. Using a slotted spoon, transfer the meat to a slow cooker!.
Add the garlic, cumin, oregano, chili powder, masa harina, stock, tomatoes, salt and pepper to the slow cooker and stir to combine!. Cover and cook on high for 6 hours according to the manufacturer's instructions!. Serves 8 to 10!.
------------------------------
Texas Watermelon Cake
Cake:
1 box white cake mix
1 (3 oz) package mixed-fruit gelatin
1 1/3 cups seedless watermelon, chopped small
3 egg white
1 tablespoon vegetable oil
Icing:
3 oz!. cream cheese
1/4 cup butter
2 cups confectioners' sugar
2 Tbsp!. (or less) watermelon juice
1!. For cake: In a large bowl, mix all ingredients!.
2!. Pour into a greased and floured Bundt pan and bake for 30-35 minutes or until wooden pick inserted in cake comes out clean!. Remove from pan and let cool!.
3!. For icing: In a bowl, beat cream cheese and butter until fluffy!.
5 Add confectioner’s sugar, and watermelon juice a bit at a time; mix until smooth and a spreadable (but not runny)!.
-------------------------
Texas-Style BBQ Beef Brisket
In Hill Country, believed by many to be the birthplace of real Texas barbecue, brisket is the only meat in town!. Texans would never think of brushing a slow-cooking brisket with sauce!. They might start with a peppery rub, but usually they let the wood and smoke do the job of turning a tough cut of beef into the most tender, flavorful meat in the world, or at least in Texas!.
For the Hill Country rub:
2 Tbs!. chili powder
1 Tbs!. sweet paprika
1 tsp!. ground oregano
1 tsp!. salt
1/2 tsp!. ground cumin
1/4 tsp!. ground cayenne pepper
1 whole beef brisket, 5 to 6 lb!., trimmed to
leave a thin layer of fat
3 to 4 handfuls hickory or mesquite chips,
soaked if using charcoal
For the beer barbecue sauce:
3 Tbs!. vegetable oil
1 yellow onion, chopped
1 celery stalk, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, minced
2 Tbs!. chili powder
3 cups barbecue sauce
1 cup beer
2 Tbs!. prepared horseradish
2 Tbs!. cider vinegar
2 Tbs!. Worcestershire sauce
To make the Hill Country rub, in a small dish, stir together the chili powder, paprika, oregano, salt, cumin and cayenne!. Sprinkle the mixture evenly on all sides of the brisket, patting and rubbing it into the meat!. Tightly wrap the meat in a large piece of heavy-duty aluminum foil!. Let the meat stand at room temperature for at least 15 minutes, or cover and refrigerate for up to 24 hours before grilling!. If refrigerated, remove the brisket from the refrigerator at least 30 minutes before grilling!.
Prepare a charcoal or gas grill for indirect grilling over medium-low heat!.
For a charcoal grill: Place a drip pan half full of water on the center of the fire bed!. Sprinkle the wood chips on the coals!. Place the foil-wrapped meat on the grill rack over the drip pan!. Cover the grill and cook for 3-4 hours, Www@FoodAQ@Com
These are good:
Texas Ranch Chicken
2 teaspoons olive oil
1 1/2 pounds skinless, boneless chicken parts
1 1/2 cups Ranch-style salad dressing
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C)!. Spread the olive oil in a 9x13 inch baking dish!.
Arrange chicken in the dish, and cover with the dressing!. It's best to place chicken pieces close together so that the cheese and the dressing do not burn on the bottom of the pan!.
Bake for 20 minutes in the preheated oven!. Remove from heat, top with mozzarella cheese, and return to the oven!. Continue cooking for about 15 minutes, until the cheese is melted and lightly browned and the chicken is no longer pink and juices run clear!. serves 6
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Texas Pinto Beans
1 pound dry pinto beans
1 (29 ounce) can reduced sodium chicken broth
1 large onion, chopped
1 fresh jalapeno pepper, chopped
2 cloves garlic, minced
1/2 cup green salsa
1 teaspoon cumin
1/2 teaspoon ground black pepper
water, if needed
serves 8!.
Place the pinto beans in a large pot, and pour in the chicken broth!. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper!. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender!. Add water as needed to keep the beans moist!.
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And there are many more here:
http://allrecipes!.com/Search/Recipes!.asp!.!.!.Www@FoodAQ@Com
Texas Ranch Chicken
2 teaspoons olive oil
1 1/2 pounds skinless, boneless chicken parts
1 1/2 cups Ranch-style salad dressing
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C)!. Spread the olive oil in a 9x13 inch baking dish!.
Arrange chicken in the dish, and cover with the dressing!. It's best to place chicken pieces close together so that the cheese and the dressing do not burn on the bottom of the pan!.
Bake for 20 minutes in the preheated oven!. Remove from heat, top with mozzarella cheese, and return to the oven!. Continue cooking for about 15 minutes, until the cheese is melted and lightly browned and the chicken is no longer pink and juices run clear!. serves 6
==================
Texas Pinto Beans
1 pound dry pinto beans
1 (29 ounce) can reduced sodium chicken broth
1 large onion, chopped
1 fresh jalapeno pepper, chopped
2 cloves garlic, minced
1/2 cup green salsa
1 teaspoon cumin
1/2 teaspoon ground black pepper
water, if needed
serves 8!.
Place the pinto beans in a large pot, and pour in the chicken broth!. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper!. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender!. Add water as needed to keep the beans moist!.
===========
And there are many more here:
http://allrecipes!.com/Search/Recipes!.asp!.!.!.Www@FoodAQ@Com
Chicken Fried Steak
I use tenderized round steak
Salt and pepper to taste and a little garlic
flour
eggs 4 to 6 depending on how many steaks you have
milk sm amount
cooking oil / skillet
season the steaks, put the eggs in a bowl and whisk them then add the milk
put the oil in the skillet and start to get it hot
about medium to high heat not high though
put the flour in another bowl
put the seasoned meat in the flour then in the egg mixture then in the flour again and fry till golden brown on both sides
Cream gravy and mashed potatoes goes well with this!. Www@FoodAQ@Com
I use tenderized round steak
Salt and pepper to taste and a little garlic
flour
eggs 4 to 6 depending on how many steaks you have
milk sm amount
cooking oil / skillet
season the steaks, put the eggs in a bowl and whisk them then add the milk
put the oil in the skillet and start to get it hot
about medium to high heat not high though
put the flour in another bowl
put the seasoned meat in the flour then in the egg mixture then in the flour again and fry till golden brown on both sides
Cream gravy and mashed potatoes goes well with this!. Www@FoodAQ@Com
Barritos and nachos!!
sorry have no recipe but just came back from mexico and discovered that these were actually invented in texas not mexico!. Invented after america took texas off mexico so are 100% american!.
No thats not the answer to your question but just bored!. good luckWww@FoodAQ@Com
sorry have no recipe but just came back from mexico and discovered that these were actually invented in texas not mexico!. Invented after america took texas off mexico so are 100% american!.
No thats not the answer to your question but just bored!. good luckWww@FoodAQ@Com