TEXAS PETEANDREG; RED VELVET CONES
[DRAFT]
Provided by Food Network
Yield 48 cake cones
Number Of Ingredients 21
Steps:
- 1. Preheat the oven to 350° Fahrenheit. 2. In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, Texas Pete® Hot Sauce and vanilla. 3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. 4. Carefully spoon the batter into the ice cream cones filling them 2/3 of the way up to give them room for rising in the oven. Arrange the cones on a parchment-lined sheet tray standing up and place them into the oven to bake at 350 degrees for approximately 15-20 minutes or until they have fully risen and a tooth pick inserted into the center of the cake comes out clean. 5. Remove the cakes from the oven and let cool completely. 6. While the cakes are in the oven, prepare the spicy cream cheese frosting. 7. Place the softened cream cheese and the softened butter into a medium size mixing bowl and whisk together until smooth. Add the powdered sugar and continue to whisk until the mixture is smooth. Add the vanilla extract and the Texas Pete® Hotter Hot Sauce and whisk one more minute. You may add more powdered sugar or Texas Pete® Hotter Hot Sauce so that the icing is to your liking. 8. Place the spicy cream cheese frosting into a piping bag with a small decorative tip. 9. Using the tip of the piping bag, carefully puncture a small hole into the center of the top of the red velvet cake and pipe approximately 2-3 tablespoons of the spice cream cheese into the center of the cake allowing some of the cream cheese to come out of the top for decoration. Continue until all the red velvet cake cones are filled. Use any extra cream cheese icing to frost the tops of the cones. 10. Sprinkle with powdered sugar and serve.
TEXAS PETE® ZIPPY TIE DYE COLESLAW
Make and share this Texas Pete® Zippy Tie Dye Coleslaw recipe from Food.com.
Provided by Texas Petereg
Categories < 15 Mins
Time 15m
Yield 2 quarts
Number Of Ingredients 15
Steps:
- Place the thinly shaved red cabbage into a large mixing bowl. Add the brown sugar, red wine vinegar and the Texas Pete® Hotter Hot Sauce and mix well.
- Let this mixture marinate at room temperature for 10 minutes before adding all the remaining ingredients from the bell peppers to the mayonnaise. Season with salt and pepper and mix until all ingredients are fully incorporated and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 331.5, Fat 1.4, SaturatedFat 0.2, Sodium 134.4, Carbohydrate 78.9, Fiber 10.8, Sugar 56.8, Protein 6.7
TEXAS COLESLAW
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
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
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
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
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