|Little Texas Cookbook|
|by Carolyn Dehnel|
Down-home cooking from the Lone Star state comes alive in this compendium of typically Texan recipes, including Jalapeno Jelly, Chicken Fried Stea...
1 - 10 of 55 for texas caviar
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Combined all ingredients and refrigerate 2 hours. Serve with corn chips or tortilla chips.
Drain corn and beans. Chop green onions, cilantro and garlic. Mix all ingredients together and let set in refrigerator for a couple hours. Serve with ...
Soak peas in water 6 hours or overnight; drain. In a large saucepan, cover peas with water and cook for 40 minutes; drain. Add Italian dressing and ...
Soak peas in water to cover for 5 hours, drain. In enough water to cover, bring to a boil. Reduce heat and boil for 45 minutes until tender but not ...
Cook peas in boiling water for about 40 minutes until cooked, but not too soft. Drain water. In a large mixing bowl combine remaining ingredients and ...
Chop and mix all ingredients together. Let sit in refrigerator at least 2 hours, better if it sits all night. Serve with tortilla or corn chips, also ...
Place drained peas in bowl. Blend oil and vinegar with remaining ingredients and add to peas. Cover bowl or put in covered jar and refrigerate 1 day. ...
Drain all canned ingredients. Put in bowl. Add bell pepper, onion, and Italian dressing. Cover and let sit overnight. Serve with tortilla chips.
Soak black-eyed peas in water for 6 hours or overnight. Strain water off peas; boil peas in fresh water until tender. Do not over cook. Strain most ...
Mix all ingredients in a large bowl. Serve at room temperature.
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