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The flags of many nations have flown over the Lone Star State. Texas was even its own republic briefly. So it only makes sense that Texas should have a rich and diverse culinary heritage. This is big beef country. Texas gave us the cattle drive, the chuck wagon dinner (from which we get chicken-fried steak), and the iconic longhorn steer, though today the durable but not particularly tasty longhorn has been replaced by more flavorful breeds like Angus, Hereford, and Brahma. Traditionally, Texas barbecue is a slow-cooked affair using tougher cuts of beef, primarily brisket, over a wood fire. Of course, Texas is also the home of Tex-Mex cuisine. As the Spanish pushed northward from present-day Mexico, they brought with them an evolving cuisine. What had begun as a fusion of Spanish and Meso-American cooking was further influenced at the hands of Tejanos, Anglo ranchers, and others. The resulting hybrid cuisine would eventually become known as Tex-Mex. Culinary creations that Tex-Mex can call its own include beef fajitas, crispy tacos, nachos, chili con carne (hold the beans in Texas!), and the concept of the enormous combination platter.
 

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Tiffan Chilcott Wong 

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Home Town: Sacramento, California, USA
Living In: Houston, Texas, USA
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Angela K Lightfoot 

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Living In: Palestine, Texas, USA

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Cooking Level: Expert
Home Town: Miami, Florida, USA
Living In: Spring Branch, Texas, USA
About me: When I was employed, cooking was all about coming home from work and getting a meal on the table as fast as possible. As I am essentially a morning person, this was a challenge f…
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Peppered Shrimp Alfredo

Reviewed on Jul. 30, 2014 by melissa   view full review
This is great. I made it as is other than omitting the shrimp and just adding marinaded...

Mexican Sour Cream Rice

Reviewed on Jul. 30, 2014 by Toni Sortino Camden   view full review
Excellent -- loved it

Weeknight Slow Cooker Chuck Roast

Reviewed on Jul. 30, 2014 by Bibi   view full review
This yields a very tender roast. Mine was done in 6 hours, and it fell apart when removing it...

 
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