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    17 Recipes

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    This is my own invention based on a spicy cocktail that Stephan Pyles, my culinary idol, serves in his restaurant. You will need to garnish the drink as I have, or in some manner to let your guests know about the kick that they are about to experience! The tamarind nectar is the perfect contrast to the infused tequila. I dare you to try this--it's good. Not too hot, just a little back heat that's put out nicely by the tamarind nectar. It will have you going back for more!

    Recipe #361449

    1 Reviews |  By Feisty

    Made with Recipe #152603, this is a very nice refreshing vinaigrette that goes well with a spring mix salad. I'm not sure how long this will keep, endlessly I suppose, but we've always eaten it before it ever had a chance to go bad! The mustard acts as an emulsifier and the vinaigrette will barely separate during refrigeration.

    Recipe #152607

    3 Reviews |  By Feisty

    This is a nice flavorful spread for italian bread. Even people that don't ordinarily like bleu cheese will like these, since the cheese takes on a different kind of flavor once broiled.

    Recipe #202867

    1 Reviews |  By Feisty

    This is another recipe that I make every year at Christmas time, and I'm always asked for the recipe. This is a Hershey's Kitchens recipe, but I'll post it the way I make it since it's a bit simpler.

    Recipe #353180

    I never liked Peanut Brittle until I had this recipe. This is my Aunt Barbara's recipe, and it is very light and fluffy compared to the other tooth-breaking recipes. Once you try this, you won't want any other peanut brittle. Everyone that has it has asked me for the recipe, so here you are!

    Recipe #353178

    6 Reviews |  By Feisty

    A sweet, spicy, smoky mustard that's got just the right amount of kick to it. This is something I made up from a combination of a few mustard recipes, and we really enjoy it. The chipotle powder gives it a unique twist that the other mustards don't have. NOTE: As mentioned by some reviewers, flour is not safe for canned products. Some cooks, myself included, have used flour in canning for years with no bad results. Please be your own judge here.

    Recipe #205688

    4 Reviews |  By Feisty

    After trying a lot of disappointing bran muffins, I came up with this one. The spices give a little more punch, while the raisins and nuts add iron and additional fiber. It's a great way to use up ripe bananas.

    Recipe #217646

    This is Stephan Pyles recipe, a wondrous Texas chef who I simply adore. He has served his New Texas Cuisine in many signature restaurants, including Star Canyon in Dallas and Las Vegas, and now Stephan Pyles restaurant in Dallas. My husband and I ate at Stephan Pyles restaurant one weekend, and my husband loved the cornsticks so much that the waitress continually brought him more, and eventually looked up the recipe for me! Now that's what you call impeccable service. From the chef's cookbook: "I first created this recipe at Routh Street Cafe in 1984. I've since had them on menus at five different restaurants in some form or another. They're also delicious when spread with a mixture of one part jalapeno jelly and three parts cream cheese whipped together. They're also best served warm." Blue cornmeal is really hard to find. Even in Dallas, with all of our Central Market and Whole Foods stores, I ended up having to buy it online at Purcell Mountain Farms. If you can't find it, yellow cornmeal will work just as well, although blue does have more protein and makes a nicer presentation. Note: Since this isn't my recipe, I have posted it as written. However, when I make it I use unbleached flour instead of the all-purpose, and I replace the salt with sea salt, which is milder. Just a personal preference, but I don't think it's right to change someone's recipe and post it--especially when it's a recipe from my culinary idol!

    Recipe #353196

    Casserole may be frozen for up to 1 month. Thaw overnight in the refrigerator and bake as directed.

    Recipe #152617

    3 Reviews |  By Feisty

    Got this off the web somewhere and modified it. It's the best barbecue sauce we've ever had, hands down! Adjust the cayenne to taste, we like it HOT!

    Recipe #152610

    This is a spicy, sweet, tangy barbecue sauce that makes the best wing sauce you ever had--and it's low carb! You'll never believe low carb can be this good. Warning: it is REALLY spicy, as most of my recipes are. If you can't handle the heat, cut back on the chipotle powder and hot sauce some, but the heat is what makes it so good.

    Recipe #228692

    4 Reviews |  By Feisty

    My husband, being a true Texan, loves cornbread almost as much as he loves me. I was not a great cornbread baker, so I bought The Cornbread Gospels by Crescent Dragonwagon to learn how to make his tummy happy, and what a great book that turned out to be. Every form and fashion of cornbread you can imagine, and (almost) all good. This recipe is from that book, and has earned rave reviews everywhere I have taken it. It's beautiful, and the essences of orange and cranberry combined with the crunchiness of stone ground cornmeal sets it apart from other quick breads, and it will leaving you wanting more. I hope you like it as well as we do.

    Recipe #403719

    This recipe is from my old tattered 1981 Better Homes cookbook. Tattered, because I've made this recipe so many times through the years I've worn the book out! Once you have this cheesecake you'll never want another.

    Recipe #202714

    3 Reviews |  By Feisty

    There are a million variations on chili, but only one true Texas-style chili. Once you eat this you'll find it difficult to eat the others. You can add pinto beans at the end, if you must, but you know we don't. This is very close to what we cook in the cookoffs--you don't think I'd post the actual recipe do you? :-) Note: Sazon Goya is a seasoning made from coriander and annato and adds flavor and color. You can find it in the Mexican section of most grocery stores, but you can omit it if you can't find it. Sazon is the seasoning, Goya the brand; Accent brand also makes a Sazon seasoning.

    Recipe #152624

    6 Reviews |  By Feisty

    I can't believe I haven't posted this! It's a big hit in my family, I get requests for it every year around Christmas. The key to this is to get your syrup thick before adding the vodka--this is what makes it indistinguishable from Di Saronno, at a much reduced cost.

    Recipe #202716

    4 Reviews |  By Feisty

    I'm the Queen of Cheap, so when I found recipes to make my own liqueurs I jumped on them! This is so much less expensive than the stuff in the fancy bottle, and if using in recipes no one will be the wiser.

    Recipe #202717

    2 Reviews |  By Feisty

    Blackberry-infused vinegar to use in my Blackberry Vinaigrette. Cooking time shown is approximate time to steep.

    Recipe #152603

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