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It’s time to put your slow cooker to use. Browse our favorite recipes from Dallas chefs featuring Tex-Mex, French, Italian, Southwestern, and American chili recipes.
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Recently Added
Midnight Rambler’s Sorrel Soother
Ingredients 2-inch piece of frozen turmeric root 2 heaping tablespoons ground cinnamon 2 heaping tablespoons dried hibiscus flowers 1 heaping tablespoon lemon myrtle 1 teaspoon freshly cracked black pepper 1 liter boiling water Directions Using a Microplane, grate the entire…
Hide’s P&T
Ingredients ¾ ounce pineapple juice ¾ ounce tamarind syrup ¼ ounce lime juice Club soda Directions Shake first three ingredients in a cocktail shaker. Pour over crushed ice and top with club soda.
Gung Ho’s Beatrix Kiddo
Ingredients 2 ounces lychee boba 1 ounce club soda 3 ounces honeydew melon juice 3 ounces water infused with lime and mint 2 drops orange flower water 1 edible orchid flower Directions Pour lychee boba and club soda into a…
Grange Hall’s Summer Corn Stew
Ingredients 8 ears of fresh corn 2 bags of frozen corn 1 medium yellow onion 4 oz unsalted butter ¼ cup heavy whipping cream 1 duck egg 1 lime Fresh herbs like basil, parsley, or tarragon Kosher salt Cayenne Pepper…
Apricot Pie
Ingredients 1 large can apricots 1 cup sugar 1/3 cups flour ½ teaspoon cinnamon or nutmeg 8 ounces whipping cream Directions Mix ingredients well and pour into unbaked pie crust. Bake at 350°, about 45 minutes or until done.
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