TEXAS PETEANDREG; WARM BUFFALO POTATO SALAD
[DRAFT]
Provided by Food Network
Yield 12 cups
Number Of Ingredients 10
Steps:
- 1. Combine vinaigrette (or ranch) and hot sauce. Set aside. 2. Mix vegetable oil, garlic, Italian seasoning, salt and pepper in large bowl. Add potatoes; mix to coat potatoes with mixture. Transfer to sheet pan. 3. Bake potatoes at 375°F for 55 minutes or until tender. Cool slightly. 4. To make salad, toss potatoes, celery and onion with the hot sauce vinaigrette mixture. Top with bleu cheese crumbles.
RANCH DRESSING
Provided by Food Network
Time 5m
Yield About 1 3/4 cups
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream and vinegar. Add the chives, parsley, salt, garlic powder, onion powder and black pepper and whisk well to combine.
- Store in an airtight container in the refrigerator for up to 1 week.
TEXAS RANCH DRESSING
This dressing is easy to make. We serve it on everything from lettuce to baked potatoes. From one of my favorite cookbooks Texas Home Cooking.
Provided by Miss Annie
Categories Salad Dressings
Time 5m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a large lidded jar and shake well.
- Chill at least 30 minutes.
- The dressing keeps, refrigerated, at least 5 days.
- VARIATION: Add one or two minced fresh or pickled jalapeños.
TEXAS PETEANDREG; HUSH PUPPIES W/ CHEDDAR CHEESE AND BACON
[DRAFT]
Provided by Food Network
Yield 3 dozen hushpuppies
Number Of Ingredients 14
Steps:
- 1. Preheat fryer to 350°F or pour 4 inches of oil into a deep, heavy pot. Clip a candy thermometer on the side of the pot and bring to 350°F over medium-high heat. 2. In a large bowl, whisk together the cornmeal, flour, salt, pepper and baking powder. Set aside. 3. In a medium bowl, whisk together buttermilk, egg, garlic, Texas Pete® Hot Sauce and Texas Pete® Medium Salsa. Pour wet ingredients into the dry ingredients and stir until just mixed. 4. Add cheese and bacon. Mix until just combined. 5. Using 2 tablespoons or a #30 scoop, carefully drop balls of batter into fryer. Fry for about 4 minutes, turning halfway through, until golden brown and cooked through. 6. Transfer to paper towel lined sheet tray and sprinkle with kosher salt to taste. Serve immediately.
TEXAS PETEANDREG; DEVIL'S RANCH DRESSING
Steps:
- Combine ingredients. Refrigerate until ready to use.
TEXAS PETEANDREG; SULTRY GRILLED CHICKEN
Provided by Food Network
Number Of Ingredients 13
Steps:
- 1.Combine Texas Pete® Original Hot Sauce, 2 tbsp. chopped garlic, ¼ cup olive oil, 1 tsp kosher salt and 1 tsp pepper for marinade. 2.Place chicken in large, sealable container or bag. Add marinade and allow to coat. 3.Refrigerate 48 hours. 4.Drain chicken before cooking. Discard marinade. 5.Grill chicken until internal temperature reaches 165°F. Alternatively, bake chicken at 400°F for 40 to 50 minutes or until internal temperature reaches 165°F. 6.To make sauce, saute garlic in olive oil until fragrant. Add 2 tbsp olive oil, 2 tbsp chopped garlic, marinara sauce, ¾ cup Texas Pete® Original Hot Sauce, 2 cups olives, 3 tbsp red wine vinegar and 1 tsp pepper. Simmer for 15 minutes to allow flavors to blend. Top cooked chicken with sauce. Garnish with chopped parsley.
TEXAS PETE® DEVIL'S RANCH DRESSING
Make and share this Texas Pete® Devil's Ranch Dressing recipe from Food.com.
Provided by Texas Petereg
Categories < 15 Mins
Time 5m
Yield 1 gallon
Number Of Ingredients 3
Steps:
- Combine ingredients.
- Refrigerate until ready to use.
Nutrition Facts :
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