Search results for "recipe"

Recipe: Chorizo Cheese Dip

Recipe: Chorizo Cheese Dip

Cooking time: 20 minutes
Ingredients
12 oz. Chorizo de San Manuel chorizo
1 pound lean ground beef
2 pounds American cheese, cubed
1 10 oz.

Recipe: Armadillo World Headquarters Shrimp Enchiladas

Recipe: Armadillo World Headquarters Shrimp Enchiladas

 
(Makes 12 enchiladas)
Ingredients
24 medium to large fresh shrimp, peeled and deveined
12 corn tortillas
1 cup chicken stock
1 avocado
For the stock
1 clove of garlic (peeled and chopped fine)
12 tomatoes
6 onions
1 pound canned green chile strips
Juice squeezed from half a lemon
1⁄3 pound butter
Cut the vegetables in half and then in quarters.

Recipe: Texas Trash Pie

Recipe: Texas Trash Pie

Texas Trash Pie
Pie Crust
Yields three 10-inch crusts
¼ teaspoon salt
1 cup milk
2 cups minus 3 tablespoons shortening, preferably Crisco
5 cups flour
Filling
1 cup chocolate chips
1 cup caramel bits
1 cup pretzels, crumbled
1 cup graham crackers, crumbled
1 cup coconut
1 stick butter, melted
14 ounce can sweetened
condensed milk
Directions
Preheat oven to 350 F.

Y’all Asked For It: Texas Red Grapefruit Pie Recipe

Y’all Asked For It: Texas Red Grapefruit Pie Recipe

After we published our photo essay on citrus and its role in the Rio Grande Valley in April, readers, friends, and family were clear: they wanted a recipe for the featured grapefruit pie.

Recipe: Lady Bird Johnson’s King Ranch Casserole

Recipe: Lady Bird Johnson’s King Ranch Casserole

After mentioning Ro-Tel in an interview, Lady Bird Johnson is credited with putting the canned tomato brand on the U.S.

Recipe: Fernet Punch

Recipe: Fernet Punch

We asked Las Ramblas to whip up a cocktail specially fit for the winter holidays.

Recipe: Chile Pequin Salsa

Recipe: Chile Pequin Salsa

Ingredients
4 tomatoes
1 medium onion
Juice of 8-10 key limes
1 bunch cilantro, leaves only
40 to 50 chile pequins
Salt and pepper
Directions
Mash the chile pequin using a molcajete or another form of mortar and pestle.

Sip On This: Four Texas-Made Cocktail Recipes to Keep Summer Going

Sip On This: Four Texas-Made Cocktail Recipes to Keep Summer Going

Though one of Texas’ hottest summers is beginning to cool off, that doesn’t mean it’s time to give up refreshing poolside cocktails just yet.

Recipe: Kenny and Ziggy’s Chicken Matzo Ball Soup

Recipe: Kenny and Ziggy’s Chicken Matzo Ball Soup

The food served during the eight-day celebration of Passover, which starts on April 15 this year, has deep symbolism.

Recipe: Adams “Original” Red Velvet Cake

Recipe: Adams “Original” Red Velvet Cake

Cake Ingredients:
½ cup shortening
1 ½ cups white sugar
2 eggs
1 teaspoon “Adams Best” Vanilla
1 teaspoon Adams Butter Flavor
3 tablespoons cocoa powder
1 ounce Adams Red Food Color
1 teaspoon baking soda
2 ½ cups all-purpose flour, sifted
1 teaspoon salt
1 cup buttermilk
1 tablespoon vinegar
Icing Ingredients:
1 pound confectioners’ sugar, sifted
½ cup shortening
1 tablespoon “Adams Best” Vanilla
¼ teaspoon Adams Butter Flavor
½ teaspoon salt
5 tablespoons milk (approximately)
Directions:
Cream shortening and sugar.

Recipe: Ratatouille

Recipe: Ratatouille

Recipe by June Naylor
Serves 4 to 6
Ingredients:
3 Japanese eggplants
1 zucchini
1 yellow squash
1 green bell pepper
1 red bell pepper
1 yellow onion
1 to 2 cloves garlic
1 to 2 jalapeños, seeded (optional)
4 to 6 Roma tomatoes, depending on size
2 to 3 tablespoons olive oil
3 tablespoons chopped fresh herbs, such as basil, oregano, thyme
Salt and pepper to taste
Directions:
Dice the eggplant, zucchini, squash, bell peppers, and onion into 1/2-inch pieces.

Recipe: Sopa Tarasca

Recipe: Sopa Tarasca

This Tarascan soup is primarily made with home-cooked beans with the addition of some chiles and tomatoes for flavor.

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