|New Tastes from Texas|
|by Stephan Pyles|
No one knows Texan food like Stephen Pyles, acclaimed chef of Star Canyon and AquaKnox restaurants in Dallas.
Results 1 - 10 of 44 for texas rolls
Result Page: 1
For filling: In ... an envelope shape. Roll up skin toward ... skins. Fry egg rolls, a few ... rolls. Drain on paper towel. Serve with taco sauce. Makes 48.
Pour yeast into warm water. Let dissolve in bowl. Scald milk. Add 1/4 cup Crisco. Let cool then add to yeast. Add sugar, salt, eggs and flour. Mix. ...
Combine cream cheese, ... roast beef. Gently roll them up, cover and ... serve, carefully slice each beef roll into bite size pieces with a sharp knife.
Beat cream cheese ... pepper and pecans. Shape mixture into a log, then roll in chili powder. Chill before serving. Slice to serve on crackers. Yield: 7 cups.
Boil sugar and Milnot until forms a soft ball; stir occasionally. Lower heat and add dates. Stir and smash dates. Remove from heat and add butter and ...
Stack it like ... tomato/last slice of Texas toast mayonnaise side ... the edges of the plate. Fill the center with fries and serve. This makes 2 burgers.
Roll each roll into ... to chill in refrigerator 1-2 hours. Just before serving, add cashews. Slice breadsticks and fill with lettuce and chicken salad.
Brown together ground chuck and sausage. Drain well. In crockpot, add tomatoes, soup, cheese (cubed), meats, and spices. Heat on low setting until ...
In a small ... butter. If using rolls, knead them ... while still warm. Combine all ingredients. Glaze should be consistency that will run down the sides.
Saute onions, salt ... not brown. Knead rolls together, roll out ... Pour over onions and cheese. Bake at 350 degrees for 25 to 30 minutes or until firm.
Result Page: 1
top of page