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Our Tastebud Adventures gift pack includes one autographed copy each of 
"Texas Peppers, the Jalapeño Cookbook" and "Cooking with Texas Peppers"

Item Name: Tastebud Adventures Gift Pack
Item Number: TP03
Price:  $17.50
Shipping : SHIPPING INCLUDED ON THIS PRODUCT!
Texas customers will be charged sales tax.

This offer is only available at this site.

Reserve your copy today by clicking on "Buy Now" or downloading the order form below. This specialty cookbook is priced at only $7.95, what a great gift, order now.

Item Name: Texas Peppers, the Jalapeño Cookbook
Item Number: TP01
ISBN: 1-931294-06-2
Also available at Amazon.com
Price: $7.95

Purchase "Texas Peppers – The Jalapeño Cookbook".

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Using a colander, drain all juice into a bowl. Reserve 1/4 of juice, discard the rest. In a large saucepan, add sugar, karo and juice (large pan because it tends to foam up). Bring to a boil over medium heat; boil until it forms a medium ball in a cup of cold water. Remove from heat. Let stand to cool about 5 minutes (be sure not let cool too long or you won't be able to pour it). Slowly pour over peppers in the jar. Cool completely. Refrigerate after it has cooled. Let set for 2-3 days (be sure it is tightly sealed).
These peppers are best served on large scoop Fritos that have been filled with cream cheese.

I enjoy making these peppers at Christmas and dividing into pint jars to give as Christmas presents or take to parties.

We hope you will enjoy these samples and take the time to order a copy of one or both of our recipe cookbooks today.

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In a large pan, combine margarine and flour, over medium heat. When smooth, add chicken broth and mix well. Cook five minutes, stirring. Add remaining ingredients; cook 45 minutes over medium/low heat. Serve over rice.

Note: can combine shrimp and crawfish tails.

We hope you will enjoy these samples and take the time to order a copy of one or both of our recipe cookbooks today.

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Cut 3 tortillas into ninths, place on food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistency of cornmeal. Place oil in stockpot over medium/high heat. Add onion, poblano pepper and garlic. Saute until onion is clear. Add butter and let melt. Add tortilla/four mixture to the pan and mix to form a roux. Cook 4 to 5 minutes, stirring with a wire whip. Do not let mixture burn. While stirring, slowly add stock. Scraping down sides and bottom often. Add half and half. Bring to a slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard boil. Turn off heat and let cool. Add chicken before serving. Top each serving with shredded cheese, diced poblano and jalapeno peppers and tortilla strips.

We hope you will enjoy these samples and take the time to order a copy of one or both of our recipe cookbooks today.

Click Image to enlarge

Preheat oven to 350 degrees. Spread pizza crust, top with cheese and jalapeno peppers. Roll up crust and place seam down on a cookie sheet. Brush crust with egg whites and cook until golden brown. Slice roll-ups into 1 inch rounds and serve.

We hope you will enjoy these samples and take the time to order a copy of one or both of our recipe cookbooks today.

To reach us by telephone:  936-438-1691

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Reserve your copy today by clicking on "Buy Now" or downloading the order form below. This specialty cookbook is priced at only $7.95, what a great gift, order now.

Item Name: Cooking with Texas Peppers
Item Number: TP02
ISBN: 0-9714541-0-8
Also available at Amazon.com
Price: $7.95

Purchase "Cooking With TEXAS PEPPERS".

click to enlarge

1 cup onion, chopped 1/2 cup green bell pepper, chopped
5 tablespoons butter, divided
2 cups chicken, cooked and chopped
1 (4.5 ounce) can chopped green chilies
1 jalapeño pepper, seeded and chopped
1/4 cup flour
1 teaspoon coriander, ground
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cup Monterey jack cheese, shredded
12 6 inch flour tortillas

Preheat oven to 350 degrees. In a large saucepan, cook onions and green pepper in 2 tablespoons butter until tender. Combine onion mixture in a bowl with chopped chicken, green chilies and jalapeño pepper, set aside. For sauce: in the same saucepan, melt 3 tablespoons butter. Stir in flour, coriander and salt. Stir in chicken broth all at once; cook and stir until thickened and bubbly. Cook and stir 1 or 2 minutes longer. Remove from heat; stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of chicken mixture. Roll up, arrange rolls in a 13X9X2 baking dish; pour remaining sauce over rolls and sprinkle with remaining cheese. Bake uncovered 25 minutes or until bubbly.

We hope you will enjoy these samples and take the time to order a copy of one or both of our recipe cookbooks today.