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    You are in: Home / Cookbooks / Texican
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    Texican

    A “Texican” was a person from Texas (then part of Mexico) of non-Mexican ancestry. After Texas became independent and then a state, the term “Texican” began to be used for a person of Mexican ancestry living in Texas. Exactly the opposite! Texas cooking has a style all its own, influenced by its proximity to Mexico, native Americans, cowboys, and a frontier spirit.
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    Parsnips and coffee play a role in this Texas haute cuisine venison dish created by Shane Stark, executive chef at Paggi House, Austin, Texas. Tastes like a million dollars but is surprisingly inexpensive if your hunter's been successful. From the Austin Statesman. Cooking time approximate.

    Recipe #383783

    1 Reviews |  By Molly53

    A savory border recipe as published in our local paper today.

    Recipe #180293

    4 Reviews |  By Molly53

    Found on the back of the Au Gratin Potatoes box.

    Recipe #188907

    1 Reviews |  By Molly53

    Christie's restaurant was a beloved eatery in San Antonio for over 50 years before closing in the 90's. From the San Antonio Express News. Please read the recipe several times before attempting as the article said this was a demanding recipe and take care to add the oil one tablespoon at a time. Chilling time not included in preparation time.

    Recipe #189724

    A delicious twist on cornbread from the pages of Texas Monthly

    Recipe #193882

    1 Reviews |  By Molly53

    A sensational savory salsa. Published in the Houston Chronicle.

    Recipe #71599

    1 Reviews |  By Molly53

    An exotic tropical twist to flan. Created by Alan Mallett, executive chef at Prairie View University and published in the Houston Chronicle. Time does not include the chilling time.

    Recipe #71597

    7 Reviews |  By Molly53

    Had one of these the other night...Yum! Straight from the Red Lobster website. We like ours straight up, but you can whirl it with ice cubes if you like your 'rita frozen.

    Recipe #73258

    An amazing array of mouth watering flavors from the Texas Monthly Magazine.

    Recipe #84729

    1 Reviews |  By Molly53

    A zesty taste sensation from Jay's Mestena Cafe in San Antonio, Texas as published in Texas Highways Magazine.

    Recipe #85892

    An unusual dessert from Margarita C. Hinojosa of Benavides, Texas, famous in the Rio Grande Valley for her Nopalito Pie as published in the Texas Highways magazine. Her creation is reminiscent of the taste of apple pie, especially if served warm and topped with a gorgeous vanilla ice cream (whipped cream works well, too).

    Recipe #85893

    2 Reviews |  By Molly53

    A Southwestern twist on a perennial favorite sure to tickle your taste buds. From the Chex Cereal Company.

    Recipe #86481

    1 Reviews |  By Molly53

    A lively, piquant twist on a traditional dish courtesy of the National Barley Foods Council.

    Recipe #86844

    A novel twist on slaw from the Texas Monthly magazine. This salad is best served the same day.

    Recipe #87247

    2 Reviews |  By Molly53

    A luscious dessert from Mama Ninfa, founder of the popular Ninfa's Restaurants as published in the San Antonio Express News. Cooking time is approximate.

    Recipe #89412

    1 Reviews |  By Molly53

    This recipe from Josie Slonaker of Corpus Christi was judged Best of Show at the Texas Prickly Pear Council's 1992 festival cookoff. It appears in Cookin' with Cactus.

    Recipe #102650

    From the International Chili Society. This is the chili recipe that virtually won the west, changing the way chili was judged in competition. In 1978, this Texas style chili recipe recipe won a regional chili cookoff held in Reno Nevada. This is the same recipe that has won four world championships (over 100,000.00 in prize money) and numerous regional chili cookoffs.

    Recipe #104010

    1 Reviews |  By Molly53

    This rich casserole is reminiscent of that old Texas favorite, King Ranch casserole, but is made with pork instead of chicken. For variety, use the filling to make enchiladas instead of a casserole. From Texas Monthly magazine.

    Recipe #104274

    Source: The Austin American Statesman

    Recipe #109783

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