Texas Peteandreg Devils Ranch Dressing Recipes

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TEXAS PETEANDREG; HOT STICKY FINGER PLUM PORK SPARERIBS



Texas Peteandreg; Hot Sticky Finger Plum Pork Spareribs image

Provided by Food Network

Number Of Ingredients 5

¼ cup honey
5 lbs pork spareribs
½ cup Texas Pete® Hot Chicken Wing Sauce
½ cup Asian plum sauce
¼ cup soy sauce

Steps:

  • 1. Combine Texas Pete® Hot Chicken Wing Sauce, asian plum sauce, soy sauce and honey for marinade. 2.Place meat in large, sealable container or bag. Add marinade and allow to coat. 3.Refrigerate 24 hours. 4.Drain meat before cooking; reserve marinade. 5.Brown ribs over medium-high heat in a brasier; add reserved marinade to brasier, cover and cook in a 325°F oven for 2 hours or until spareribs are tender.

TEXAS RANCH DRESSING



Texas Ranch Dressing image

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.

Provided by Miss Annie

Categories     Salad Dressings

Time 5m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 8

3/4 cup mayonnaise
1/2 cup buttermilk
1 tablespoon minced parsley
2 teaspoons minced onions
1 -2 garlic clove, minced
1/2 teaspoon coarse-ground black pepper
1/4 teaspoon salt
1 dash white vinegar (optional)

Steps:

  • Combine all the ingredients in a large lidded jar and shake well.
  • Chill at least 30 minutes.
  • The dressing keeps, refrigerated, at least 5 days.
  • VARIATION: Add one or two minced fresh or pickled jalapeños.

TEXAS PETEANDREG; HUSH PUPPIES W/ CHEDDAR CHEESE AND BACON



Texas Peteandreg; Hush Puppies w/ Cheddar Cheese and Bacon image

[DRAFT]

Provided by Food Network

Yield 3 dozen hushpuppies

Number Of Ingredients 14

For frying peanut, grapeseed or canola oil
1 ¼ cups white cornmeal
½ cup all- purpose flour
1 tsp Kosher salt
1 tsp black pepper
2 tsp baking powder
1 cup buttermilk
1 egg, beaten
1 tsp garlic, minced
2 tbsp Texas Pete® Hot Sauce
1 cup Texas Pete® Medium Salsa, drained, pulsed in food processor
1 cup cheddar cheese, thick shred
½ cup bacon, cooked and crumbled
To taste Kosher salt for finishing

Steps:

  • 1. Preheat fryer to 350°F or pour 4 inches of oil into a deep, heavy pot. Clip a candy thermometer on the side of the pot and bring to 350°F over medium-high heat. 2. In a large bowl, whisk together the cornmeal, flour, salt, pepper and baking powder. Set aside. 3. In a medium bowl, whisk together buttermilk, egg, garlic, Texas Pete® Hot Sauce and Texas Pete® Medium Salsa. Pour wet ingredients into the dry ingredients and stir until just mixed. 4. Add cheese and bacon. Mix until just combined. 5. Using 2 tablespoons or a #30 scoop, carefully drop balls of batter into fryer. Fry for about 4 minutes, turning halfway through, until golden brown and cooked through. 6. Transfer to paper towel lined sheet tray and sprinkle with kosher salt to taste. Serve immediately.

TEXAS PETEANDREG; DEVIL'S RANCH DRESSING



Texas Peteandreg; Devil's Ranch Dressing image

[DRAFT]

Provided by Food Network

Categories     condiment

Yield 1 gallon

Number Of Ingredients 3

3 quarts ranch dressing, prepared
2 cups Texas Pete® Original Hot Sauce
2 cups roasted poblano peppers, peeled and seeded, pulsed in food processor

Steps:

  • Combine ingredients. Refrigerate until ready to use.

TEXAS PETEANDREG; WARM BUFFALO POTATO SALAD



Texas Peteandreg; Warm Buffalo Potato Salad image

[DRAFT]

Provided by Food Network

Yield 12 cups

Number Of Ingredients 10

¾ cup vinaigrette dressing or ranch dressing, prepared
¼ cup Texas Pete® Original Hot Sauce
6 tbsp vegetable oil
4 lbs red potatoes, cut into ½
2 tbsp chopped garlic
2 tsp Italian seasoning
2 tsp Kosher salt
1 tsp pepper
1 ½ cups diced celery, ¼" diced
1 cup crumbled bleu cheese

Steps:

  • 1. Combine vinaigrette (or ranch) and hot sauce. Set aside. 2. Mix vegetable oil, garlic, Italian seasoning, salt and pepper in large bowl. Add potatoes; mix to coat potatoes with mixture. Transfer to sheet pan. 3. Bake potatoes at 375°F for 55 minutes or until tender. Cool slightly. 4. To make salad, toss potatoes, celery and onion with the hot sauce vinaigrette mixture. Top with bleu cheese crumbles.

TEXAS PETEANDREG; SULTRY GRILLED CHICKEN



Texas Peteandreg; Sultry Grilled Chicken image

Provided by Food Network

Number Of Ingredients 13

2 ½ cups Texas Pete® Original Hot Sauce
2 Tbsp finely chopped garlic
4 oz. olive oil
1 tsp Kosher salt
1 tsp pepper
2 lbs. boneless chicken tenders or thighs
2 Tbsp olive oil
2 Tbsp chopped garlic
2 - 26 oz. jars marinara sauce (prepared)
¾ cup Texas Pete® Original Hot Sauce
2 cups kalamata olives, drained, roughly chopped
3 Tbsp red wine vinegar
For garnish chopped fresh parsley

Steps:

  • 1.Combine Texas Pete® Original Hot Sauce, 2 tbsp. chopped garlic, ¼ cup olive oil, 1 tsp kosher salt and 1 tsp pepper for marinade. 2.Place chicken in large, sealable container or bag. Add marinade and allow to coat. 3.Refrigerate 48 hours. 4.Drain chicken before cooking. Discard marinade. 5.Grill chicken until internal temperature reaches 165°F. Alternatively, bake chicken at 400°F for 40 to 50 minutes or until internal temperature reaches 165°F. 6.To make sauce, saute garlic in olive oil until fragrant. Add 2 tbsp olive oil, 2 tbsp chopped garlic, marinara sauce, ¾ cup Texas Pete® Original Hot Sauce, 2 cups olives, 3 tbsp red wine vinegar and 1 tsp pepper. Simmer for 15 minutes to allow flavors to blend. Top cooked chicken with sauce. Garnish with chopped parsley.

TEXAS PETE® DEVIL'S RANCH DRESSING



Texas Pete® Devil's Ranch Dressing image

Make and share this Texas Pete® Devil's Ranch Dressing recipe from Food.com.

Provided by Texas Petereg

Categories     < 15 Mins

Time 5m

Yield 1 gallon

Number Of Ingredients 3

2 cups Texas Pete® Original Hot Sauce
3 quarts ranch dressing, prepared
2 cups poblano peppers, roasted peeled and seeded, pulsed in food processor

Steps:

  • Combine ingredients.
  • Refrigerate until ready to use.

Nutrition Facts :

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