Hot Dr. Pepper
The Dr. Pepper Museum is located in Waco, Texas.
12 ounces Dr. Pepper
2 lemon slices
Pour the Dr. Pepper into a saucepan. Heat until it is hot and bubbly, at exactly 170 degrees F.
Place a lemon slice in the bottom of each of two mugs. Pour the Dr. Pepper into the mugs, then serve immediately.
Grilled Texas 1011 Meat Kabobs
Marinade
1/4 cup diced Texas 1011 onions
1 teaspoon salt
2/3 cup red wine vinegar
1/2 teaspoon thyme
2 tablespoons olive oil
1/2 teaspoon dry mustard
1 tablespoon soy sauce
1/2 teaspoon pepper
Kabobs
1 pound beef, chicken or shrimp
3 medium Texas 1011 onions, quartered
1 zucchini squash, sliced
1 yellow squash, sliced
2 medium green or red bell peppers, cut into pieces
6 cherry tomatoes
Make marinade: Mix all marinade ingredients in a bowl, reserve some for basting in a smaller bowl.
Prepare kabobs: Slice beef or chicken into bite-size pieces. If using shrimp, peel, leaving tails intact. Place beef, chicken or shrimp in large bowl of marinade and refrigerate for 2 to 4 hours.
Remove beef, chicken or shrimp from marinade. Place all vegetables and meat on skewers, alternating colors. Grill beef for 12 to 15 minutes, chicken for 15 to 20 minutes and shrimp for 6 to 8 minutes. Turn and baste kabobs frequently with reserve marinade.
Serve on a bed of rice.
Tex-Mex Chops
4 boneless loin chops (1 pound)
1 tablespoon vegetable oil
1 1/2 cups bottled chunky salsa
1 (4 ounce) can diced green chiles
1/2 teaspoon ground cumin
1/4 cup grated Cheddar cheese
Heat oil in heavy skillet over medium-high heat. Brown chops on one side, about 2 minutes. Turn chops. Add salsa, chiles and cumin to skillet. Lower heat. Cover and barely simmer for 8 minutes. Uncover.
Top each chop with 1 tablespoon cheese. Cover and simmer an additional minute, until cheese melts. Serve immediately.
Tex-Mex Skillet Supper
1/2 pound lean ground beef
1/2 cup chopped onion
1 (15 ounce) can black beans, drained
1 (14 1/2 ounce) can diced tomatoes
1 cup frozen corn
1/2 cup uncooked regular rice
1/2 cup tomato catsup
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/2 cup shredded Cheddar cheese
Tortilla chips (optional)
In large nonstick skillet, cook beef and onion until beef is browned; drain. Add remaining ingredient except cheese and tortilla chips; mix well. Simmer, covered, 30 minutes or until rice is cooked.
Remove skillet from heat; sprinkle beef mixture with cheese. Cover and let stand until cheese is melted. Serve with chips, if desired.
Yield 4 servings.
Tex-Mex Capirotada
Pudding
12 slices stale bread, preferably French or whole wheat
8 to 10 ounces grated Monterey jack or cubed cream cheese
3/4 cup pitted prunes, plumped in hot water and diced
3/4 cup seedless white raisins or dates, diced
2 large bananas, sliced, or coarsely chopped apples
1 cup sliced almonds
Syrup
2 cups water
1 1/2 cups brown sugar, packed
1/2 teaspoon cinnamon
Egg Mixture and Topping
2 cups water
1 cup granulated sugar
4 eggs, separated
4 tablespoons flour
Meringue
Reserved egg whites
2 tablespoons granulated sugar
Presentation
Sweetened whipped cream or ice cream
Toast the bread and allow to cool. Using a well-buttered baking dish, 12 x 9 x 2 inches, make a layer of bread, using about half the bread. Top with half the cheese and fruits and all the bananas or apples. Add another bread layer, then the remaining cheese, fruits, and the nuts. Set aside.
In a medium-size saucepan, boil the water, sugar, and cinnamon together for 5 minutes. Pour over the pudding mixture.
In the same saucepan, boil the water and sugar for 5 minutes. Remove 1 cup and beat with egg yolks and flour, then add this egg mixture to the remaining syrup and cook over medium heat, stirring constantly, for 5 minutes or until thick. Pour custard over the bread and fruits. Cover and let stand several hours at room temperature, or refrigerate overnight.
When ready to bake the pudding, beat the egg whites until very stiff, beating in the sugar at the last. Spread atop the pudding and then bake at 350 degrees F for about 40 minutes, or until the meringue is well browned and the pudding is set.
Serve small portions with a dollop of ice cream or whipped cream.
Storage, Freezing, and Advance Preparation: The basic dessert, excluding the topping, may be prepared 24 hours in advance or overnight. Because of the sweet syrups, the bananas will not turn brown any faster than they would during ordinary baking. The topping should be added just prior to baking. The pudding may be served either hot or cold; it will reheat easily without changing consistency, either in a microwave oven or in a hot 400 degree F oven, covered with foil.
Yield: 12 to 14 servings
Texas Beef Brisket
Posted by kdipaolo at recipegoldmine.com May 29, 2001
4 pounds beef brisket
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
1 10-ounce canned beef broth
Make a dry rub by combining chili powder, salt, garlic powder, onion powder, black pepper, sugar, dry mustard and crushed bay leaf.
Season the raw brisket on both sides with the rub. Place in roasting pan and roast, uncovered, for one hour at 350 degrees F.
Add the beef broth and enough water to make 1/2 inch liquid in roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours or until fork tender.
Trim the fat and slice meat thinly across the grain.
Grilled Tex-Mex Salad
2 ears corn
1/4 cup finely chopped onion
1 (15 ounce) can black beans, rinsed and drained
1 jalapeno chile pepper, chopped, seeds in if you like it hot
1/2 cup chopped red bell pepper
1/4 cup chopped cilantro
1 tablespoon canola oil
2 tablespoons fresh lime juice
1 teaspoon mild chile powder
1/2 teaspoon ground cumin
Place the corn on the grill and roast, turning often, until golden brown on the outside, about 15 minutes. When it cools, cut the kernels off into a bowl.
Add the onions, beans, jalapeno, red pepper, and cilantro.
Combine the oil, lime juice, chile powder, and cumin in a smaller bowl. Pour over the corn and bean mixture, and toss to mix. Let sit in the refrigerator for half an hour before serving.
Yield: 4 servings
Texas Chicken Quesadillas
Posted by JBic at recipegoldmine.com 6:14:30am 7/14/03
These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey jack. Serve with plenty of guacamole, sour cream and chunky salsa!
Makes: 4 quesadillas
2 tablespoons vegetable oil, divided
1 onion, sliced into rings
1 tablespoon honey
2 skinless, boneless chicken breast halves, cut into strips
1/2 cup barbeque sauce
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey jack cheese
8 (10-inch) flour tortillas
Preheat oven to 350 degrees F.
In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.
Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken.
Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey jack cheese. Top with remaining tortillas.
One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.