Texas Peteandreg Zippy Tie Dye Coleslaw Recipes

TEXAS PETEANDREG; DEVIL'S RANCH DRESSING

Texas Peteandreg; Devil's Ranch Dressing image

[DRAFT]

Provided by Food Network

Yield 1 gallon

Number Of Ingredients 3

Ingredients

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 COLESLAW

Texas Coleslaw image

Like many Texas recipes, this coleslaw has a bit of a bite to it, tempered with the creamy taste of avocado. Sooooo good served at a Texas barbeque! This recipe was adapted from a Better Homes & Garden recipe.

Provided by Sandy in Oklahoma

Categories Peppers

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1 cup shredded jicama
1/2 cup chopped yellow bell pepper
1/2 cup golden raisin
1/2 cup chopped green bell pepper
1/2 cup sour cream or 1/2 cup plain yogurt
1/2 cup mayonnaise or 1/2 cup salad dressing
1 tablespoon finely chopped jalapeno pepper
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium avocado, seeded, peeled, chopped

Steps:

Cook time is chill time.
In a large bowl stir together the green cabbage, red cabbage, jicama, yellow pepper, green pepper, and raisins.
Stir together the sour cream, mayonnaise, jalapeno pepper, sugar, cumin, salt, and pepper. Pour dressing over cabbage mixture; toss to coat.
Cover and chill for 1 to 24 hours. Gently stir chopped avocado into coleslaw just before serving.

Nutrition Facts : Calories 234.5, Fat 15.5, SaturatedFat 3.9, Cholesterol 15.1, Sodium 267.6, Carbohydrate 24.9, Fiber 5.2, Sugar 12.4, Protein 2.7

TEXAS COLESLAW

Texas Coleslaw image

this is my first florida recipe.i tried it at a bbq and whined for the recipe. cook time is chill time.

Provided by mandabears

Categories Vegetable

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup mayonnaise
1 tablespoon lime juice
1 tablespoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 head green cabbage, finely shredded
1 large carrot, finely shredded
2 green onions, sliced
2 radishes, sliced

Steps:

whisk the mayonnaise, lime juice, cumin, salt and both peppers together.
In a large bowl mix the cabbage, carrots, green onions, radishes together.
Add the mayonnaise mixture and stir until well mixed.
Chill and enjoy.

Nutrition Facts : Calories 152.7, Fat 10.2, SaturatedFat 1.5, Cholesterol 7.6, Sodium 528.6, Carbohydrate 15.6, Fiber 3.4, Sugar 6.1, Protein 2.1

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

Ingredients

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.

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