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    You are in: Home / Cookbooks / True Texas Treasures
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    176 recipes in

    True Texas Treasures

    This cookbook is for Stacy. We were 2006 regional swap partners, and I so enjoyed the many things she sent from Seattle. I couldn't find a cookbook that included all the recipes I thought a Texas cookbook should have, so this is it. It will probably be a work in progress for a while. There are soooo many recipes to include! Stacy, I hope you will enjoy it. Texas is rich in culinary history and influences. It's large and diverse geography is reflected in the culinary traditions from the various parts of Texas. When I think of the Piney Woods in Northeast Texas I think of barbecue, and in the Gulf Coast region you will find an abundance of seafood. Both areas are also influenced by the creole and cajun southern cuisine of their neighbor state Louisiana. The Hill Country, in the center of the state, is known for wild game, and there is a definite German and Czech/Bohemian influence on its cuisine, which includes wonderful sausages and baked goods. There is one word to describe my impression of the cuisine of the Texas Plains to the north - BEEF. Add to that all sorts of ranch food to go with it, including other farm animals. The Border region gives us that wonderful Southwest, Mexican and Texmex cuisine. In the western part of the Border region, there is a decided Indian influence to the Southwestern cuisine. All these regions seem to have blended and some of the tastiest dishes in the world have their roots in Texas tradition. A few words of caution to the uninitiated - Texas cuisine is typically well-seasoned, if not down right spicy. Traditional Texas fare isn't particularly heart healthy and low-cal, and didn't need to be. The fathers and mothers of the Lone Star state didn't lead couch potato lives, as so many of us do today. New traditions are developing as we speak. For example, Houston is an international city, and in downtown Houston you can walk from just about any office to one of the numerous Vietnamese restaurants there. In West Houston, there are some of the finest Vietnamese restaurants in the World, and as you would expect, Texas tastes are fusing with Asian tastes, and new dishes are being created that will likely be the traditions of tomorrow. I must mention natural food sources for a better understanding of Texas cuisine. In addition to the varieties of meat, game and seafood common in the area, Texas produces okra, peppers, Southern peas (black-eye, purple hull, etc.), beans, corn, greens, etc. Rice is grown in the Gulf Coast region, citrus fruits in the far south, peaches in the Hill Country, pecans and wheat in several regions. The list goes on and on. Texas is truly a food lovers paradise. It's my intent to add as many traditional Texas recipes as I can find. While they may be listed here, I may not have tried them. In fact, I may never try them. For example, a list of traditional Texas recipes must include fried oysters, but as I'm not an oyster fan, I don't plan to eat them. Some recipes included here may not be exactly as they were prepared in history, but reflect the taste of Texas today. Please feel free to contact me if you have questions or suggestions for this cookbook. I'm no "expert" but have had the good fortune to visit all the regions listed at some point during the 32 years I've lived, dined, and cooked in Texas. My list is based on that experience.
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    Recipe I found on About.com for Thai easy recipes that I am posting for ZWT. Here is what is stated about the recipe: "If you're one of the many people who has trouble finding special Asian ingredients like tamarind paste, not to worry - you can still create delicious pad Thai without it. In fact, the original pad Thai didn't contain tamarind at all (the makings of pad Thai being brought to Thailand via the Chinese), and the following recipe is based on this earlier version of the dish. When I was last in Thailand, I went back to the same pad Thai street seller everyday because of her amazing pad Thai, and it wasn't until just before I left that she told me how she makes it (without tamarind). If you're living in a place where Asian ingredients are difficult to find, then this [tamarind-free] recipe might just make your day. ENJOY!"

    Recipe #505636

    This casserole is requested at every holiday by family and friends. Its elegant enough for even your most picky guests. Hope you'll try it.

    Recipe #186384

    Great stew recipe I found in a wonderful cookbook called Tastes and Tales from Texas. Nothing warms you up better on a cold and dreary evening.

    Recipe #204542

    Another great Southern Living recipe that made it into the Five-Star Cookbook. Easy and delicious.

    Recipe #210511

    This is the original taco salad I prepared when it first became popular -- long before packaged taco seasoning mix. I still think it tastes the best! It's very family friendly (if you like it with a bit more kick, just add some diced jalapenos or hot sauce, or use jalapeno jack cheese).

    Recipe #211297

    This is a very easy and delicious berry pie. Since dewberries are related to the blackberry, feel free to substitute. Dewberries are plentiful "where I come from" and this is an old family recipe.

    Recipe #217945

    1 Reviews |  By kfcook

    My family loves chicken fried steak. I like flavor, so I created this recipe. Serve with mashed potatoes and cream gravy.

    Recipe #187387

    3 Reviews |  By kfcook

    I had so many hot peppers, so I put this recipe together. It is simple but good.

    Recipe #244874

    1 Reviews |  By kfcook

    This is an easy recipe and everyone will want a copy. I found this in a old Taste of Home book.

    Recipe #167534

    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.

    Recipe #41602

    Fluffy pecan pancakes are made light and airy with beaten egg whites. Enjoy these pancakes with your favorite syrup. From: Southern U.S. Cuisine

    Recipe #229078

    El Chico use to serve a dish similar to this. Serve it as a side dish or as a condiment with your enchiladas, chile, or beans.

    Recipe #17797

    This recipe comes from memories of my husband of his mothers "chili beans" Of course I changed it a bit and the title cause we all Know there are no beans in "chili"

    Recipe #85199

    A wonderful way to use those summer fresh peppers.

    Recipe #10350

    My wife really likes these. Several times a year she volunteers me to make them for potlucks and such at her place of employment. Sometimes, as I lay awake at night, I think these enchiladas may be what finally convinced her to marry me. (WARNING: If you don't like cheese,or if you're afraid of a little thing like a clogged artery, these are not for you).

    Recipe #8745

    These are a bit reminiscent of stuffed jalapeño peppers but much easier to make. I found this in the Junior League Celebrations cookbook.

    Recipe #91720

    As some of you know I have been attempting to record my mother's recipes for all eternity. This has been one of my all time comfort meals all my life. Some of the ingredients would change depending on how much $$ we had at the time. Feel free to add any seasoning you might like.

    Recipe #140213

    This quick and easy recipe was my winning entry in RSC #5. This dish is colorful and a southwest spin on pizza. It is very spicy with the chipotles and the jalapeño cheese. I served it with a green salad and simple dessert. Update: Since several reviewers were having trouble with the crust, I tried this again & agree that two cans of crescent rolls would be an improvement in order to not stretch the dough so thin. I have also made this on a pizza crust & into quesadillas and liked those options too. I hope you enjoy my spicy creation!

    Recipe #93531

    This flavorful dish is quick to prepare and perfect for busy nights. Serve with Mexican flavored side dishes or items such as scalloped potatoes and a green salad. This is an entry for RSC #8.

    Recipe #161360

    This is one of our families favorites and it is requested for the family get togethers throughout the year. It is bright, colorful, easy to make and since it uses low fat ingredients guilt free. The recipe was adapted from one served at the Kimbell Museum in Fort Worth Texas.

    Recipe #101803

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