University of Texas Longhorns Cookbook

University of Texas Longhorns Cookbook

by Barbara Beery
     
 

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Texas Longhorn fans will go wild with this fabulous new cookbook from Barbara Beery! Filled with recipes that are perfect for tailgate parties, back to school get-togethers, or any University of Texas celebration, this book is brimming with tasty treats and snacks you won't want to miss. The Longhorn-themed recipes include such favorite party food as

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Overview

Texas Longhorn fans will go wild with this fabulous new cookbook from Barbara Beery! Filled with recipes that are perfect for tailgate parties, back to school get-togethers, or any University of Texas celebration, this book is brimming with tasty treats and snacks you won't want to miss. The Longhorn-themed recipes include such favorite party food as Armadillo Potatoes, Texas Red Chili, and Lonestar Quesadillas. On the sweet side are treats like Texas Fight Pecan Tassies and Peachy Keen Dumplings. And with Big as Bevo Cookies, any Longhorns celebration will be complete! With 30 full-color photographs and easy-to-follow, step-by-step instructions, this book cookbook belongs in the hearts and homes of all UT students, alumni, and fans.

Product Details

ISBN-13:
9781423611448
Publisher:
Smith, Gibbs Publisher
Publication date:
10/29/2009
Sold by:
Barnes & Noble
Format:
NOOK Book
Sales rank:
1,042,163
File size:
5 MB

Read an Excerpt

Texas Toast cheesy bread

Ingredients

1 cup grated Mexican cheese blend

1/2 teaspoon smoked or sweet paprika

1/4 teaspoon garlic powder

8 slices Texas Toast, crusts removed

1/4 cup butter, melted

1/4 cup chopped cilantro for garnish (optional)

Makes 24

Preheat a grill pan or fry pan to medium-low heat 5 minutes before grilling.

Toss together cheese, paprika, and garlic powder in a medium-size mixing bowl. Set aside.

Brush each bread slice lightly on both sides with melted butter.

Grill bread slices on each side until lightly toasted, about 30 to 45 seconds per side.

Sprinkle seasoned cheese equally over top side of grilled toasts. Cover with foil for about 1 minute to allow cheese to melt.

Remove covering and place each grilled toast on a cutting board. Allow to cool about 1 minute, and then slice each toast into three equal breadsticks. Garnish with chopped cilantro if desired.

Grill 'em, horns!

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