Recipe Index in alphabetical order.

If you know the name of the recpe simply click on this index to jump to that letter.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z


A



B

BARBEQUE SAUCE

Spicey Hot BBQ Sauce


In medium saucepan, heat the oil and saute' the garlic until it is translucent. Add the ketchup, vinegar, onion, red wine, Worcestershire sauce, Hoisin sauace and Chili Paste to the sauce. Add lemon juice, salt and pepper to taste. Place the saucepan over low heat, cover, and let the sauce cook for 1 to 2 hours to develop the flavors, stirring occasionally.

BEANS - Texas Frioles


  • 2 Cups stock
  • 1 Cup pinto beans

    For every two cups of stock (I usually use chicken), add one cup of dried pinto beans If I'm doubling the recipe, which I do regularly, I add 1/3 cup of each of the beans and 4 cups of stock. Bring to a boil, reduce heat, cover and cook for 45 minutes. Beans in Texas have everything to do with BBQ and they are delicious with hot sauce on them.


    C

    Texas Caviar

    • 1 can Blackeyed peas, drained
    • 1 can White Hominy, drained and chopped
    • 2or 3 Spring Onions, chopped
    • 1/2 cup Onion, chopped
    • 1 Green Pepper, chopped
    • 2 Medium Tomatoes, chopped
    • 2 cloves Garlic, minced
    • 1/3 cup chopped Parlsey
    • 1 cup Picante/ Salsa
    • 1 cup sliced Shoepeg Corn (white)
    • Cilantro, if desired


    Add all ingredients together, mix, cover for a day. Salt and Pepper to taste.

    Serve with small round Doritos.


    Chili Recipes Page One

    Chili Recipes Page Two

    Chili Recipes Page Three

    Chili Recipes Page Four


    D


    E


    F

    Fajitas


    Marinate a 1 1/2 pound Skirt or Flank steak in the following marinade:
    • 1/4 cup Vegetable Oil
    • 1/4 cup dark soy sauce
    • Juice and zest of two Limes
    • 2 Tbs Pickapeppa Sauce
    • 1 Tbs chili powder
    • 1 clove minced Garlic

    Slice steak into thin 1 1/2 inch strips and place in a glass utility dish. Combine marinade ingredients and and pour over steak. Sprinkle with chili powder. Cover and refrigerate overnight. Thread meat onto skewers and grill untill medium-rare. Serve on folded tortillas with salsa, etc.

    G


    H


    I

    J

    JERKY


    This is a wonderful jerky recipe. Try it, you'll like it!
    • Marinade:
    • 1 cups coffee
    • 1 cup teriyaki sauce
    • 1/2 cup soy sauce
    • 1/2 cup Worcestershire sauce
    • 1 Tbs. monosodium glutamate
    • 1/4 cup liquid smoke
    • 21 Tbs. pepper
    • 3 Tbs. cayenne pepper
    • 2 Tbs. garlic powder
    • 1 Tbs. seasoned salt
    • 3 Lbs. deer or beef meat, cut into strips or chunks. Coarse ground black pepper to gaste or omit if desired.

    Mix first 10 ingredients to make a marinade. Soak meat, refrigerated, in the marinade overnight or up to 24 horus. Drain well. Coat with coarse ground black pepper if deisred. line the bottom of the oven with foil. Spear meat with toothpicks and hang from the oven rack. Set oven at 150 degrees or at the lowest setting. Keep oven door ajar to help the meat dry. Cook to desired dryness. Meat may be cooked in a dehydrator if desired.


    K

    Sandy Lemons Insurance Agency - Rockwall, Texas

    Life Plus - Pycnogenols, Vitamins, Minerals, Melatonin, DHEA, FREE Tape!



    M

    Marinade-Baste for Ribs and Chicken


    • 2 cups cider vinegar
    • 1 cup water
    • 3 Tbs ground black pepper
    • 2 Tbs Salt
    • 1 Tbs Worcestershire sauce
    • 1 Tbs Paprika
    • 1 Tbs Chili Powder

    Heat ingredients in saucepan and use warm for baste and short term marinating. For overnight marinating allow to cool before using.

    N



    O

    P


    Q

    R


    S
    Grilled Shrimp


    • 2 pounds large or jumbo shrimp
    • 1/3 cup olive oil
    • 1/4 cup tomato sauce or pureed tomatoes
    • 2 Tbs red wine vinegar
    • 2 Tbs chopped fresh basil or 1 1/2 tsp dried basil
    • 1/2 tsp salt
    • 1/2 tsp cayenne pepper

    Peel and devein the shrimp. In a bowl stir together the oil, tomato sauce, vinegar, basil, minced garlic, salt and cayenne pepper. Add the shrimp and toss to coat evenly. Cover and refrigerate for two hours or so, stirring occasionally. Put shrimp on skewers with veggies of your choice. (Garlic, yellow or red bell peppers, cherry tomatoes, etc). Cook on medium-hot grill for about 6 minutes, basting with leftover marinade. They're my favorite grilled shrimp. Watch out for the cayenne though, everyone isn't a lover of the capsaisin flavor. L

    T


    U

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    X

    Y

    Z

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    This file was last modified Monday, 9-June-97 01:24:18