TEXAS BOWL OF RED
Provided by Food Network Kitchen
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add half of the beef and cook, stirring, until browned, about 4 minutes; transfer to a plate. Add the remaining 1 tablespoon olive oil to the pot and brown the remaining beef, then return the first batch to the pot. Reduce the heat to medium and stir in the garlic.
- Combine the chili powder, cumin and flour in a small bowl. Sprinkle over the meat in the pot and stir until evenly coated. Crumble in the oregano with your fingers, then add 3 cans beef broth, 2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Bring to a boil, then reduce the heat to low; partially cover and simmer until the meat is just tender, about 1 hour, 30 minutes.
- Whisk the remaining 1 can broth with the masa harina in a bowl to make a creamy paste; stir into the chili. Continue simmering over low heat until the meat is almost falling apart, 30 minutes to 1 hour, adding up to 2 cups water if the chili gets too thick. Divide among bowls and top with onion and pickled jalapenos.
RED-NECK TURTLE BURGERS
This is a GREAT kids' favorite, whether BBQ, frying or oven prepared. This recipe fits for all flavors of hot dogs and hamburger meat. If you make smaller hamburger patties, you can put them in hamburger buns to eat. BBQ grilling works also.
Provided by Darryl Canady
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix ground beef, chives, salt, Worcestershire sauce, and ground mustard thoroughly in a bowl; divide in fourths and make 4 thick oval-shaped burgers. Top each burger with a slice of sharp Cheddar cheese and about 2 tablespoons of chopped sweet onion.
- Poke 2 holes in the long ends of each burger with your fingers for the heads and tails. Insert half a hot dog into the head and tail holes, letting the rounded ends of the hot dogs poke out about 1 1/2 inches. Press to secure. Poke 2 more holes on each side of the burger and insert 2 more hot dog halves on each side for legs. Cut 2 small slits, about 3/4 inch long, into the ends of the legs to make toes. Repeat with remaining ground beef, hot dogs, cheese slices, and onion to make 4 turtle burgers topped with cheese and onion. If desired, cut tails to small sharp points for more realism.
- Place 3 halved bacon slices onto a work surface, sides touching. Weave 3 more bacon slices into the first ones, facing 90 degrees to the first slices, to make a woven bacon piece; lay the woven bacon onto a burger, arranging bacon between heads, legs, and tails. Secure with toothpicks. Repeat with remaining bacon to make 3 more woven bacon pieces and cover remaining burgers with bacon.
- Place a baking rack into a large roasting pan; lay the bacon-wrapped turtle burgers onto the rack and cover lightly with foil.
- Bake in the preheated oven until the burgers are no longer pink in the middle and hot dog ends are browned, 20 to 30 minutes. An instant-read meat thermometer inserted into the thickest part of a burger should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 552.9 calories, Carbohydrate 4.1 g, Cholesterol 134.4 mg, Fat 42.2 g, Fiber 0.2 g, Protein 37 g, SaturatedFat 17.4 g, Sodium 1382.4 mg, Sugar 2.8 g
CLASSIC TEXAS CAVIAR
Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices.
Provided by USA WEEKEND columnist Pam Anderson
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Yield 40
Number Of Ingredients 13
Steps:
- Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.
Nutrition Facts : Calories 39.9 calories, Carbohydrate 4 g, Fat 2.2 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 112.4 mg, Sugar 0.4 g
TEXAS RED AND A LONG NECK
Good ole Texas chili with beans!! This is a recipe on many Texas souvenir oven mits and pot holders. I think it's rather tasty and easy. It's very good with cornbread. Long neck means a beer to go with the chili.
Provided by Starlita
Categories Meat
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Brown stewing beef in large skillet until done, I like to use an iron skillet.
- Add chopped onions, green pepper, garlic and cook until tender.
- Stir in tomato paste and water.
- Stir in jalepeno peppers, spices and beans.
- Simmer for 45 minutes on low heat, stirring occasionally.
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