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Cowboy Caviar The concept–dare we say dip –originated in the South, specifically Texas, thanks to Helen Corbitt, a popular chef and cookbook author. Her recipe was simple: black-eyed peas ...
Texas caviar was created in the U.S. state of Texas around 1940 by Helen Corbitt, a native New Yorker who later became director of food service for the Zodiac Room at Neiman Marcus in Dallas, Texas. [7][8] She first served the dish on New Year's Eve at the Houston Country Club.
It's a snack that's been around for more than 80 years, but "cowboy caviar" is recently getting a lot of attention on social media. Find out why (and how to make it).
The best Texas Caviar recipe, also known as cowboy caviar dip, tossed with shrimp, avocado and a spicy lime vinaigrette. You may serve as an appetizer or as a side for barbecued meats. Get the ...
Ro-Tel (stylized as Ro★Tel) is the brand name of a line of canned tomatoes and green chili. There are different varieties of Ro-Tel in varying degrees of hotness and spiciness. The brand was acquired by ConAgra Foods in 2000 from International Home Foods. Ro-Tel gets its name from its inventor, Carl Roettele, who started a family canning ...
Pimento cheese (or pimiento cheese) is a spread typically made of cheese, mayonnaise, and pimentos and is typically served on crackers and vegetables or in sandwiches. Although the recipe has its origins in the northern United States, it is generally most closely associated with the cuisine of the Southern United States and has been referred to ...
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Taramasalata or taramosalata (Greek: ταραμοσαλάτα; from taramás 'fish roe' < Turkish: tarama [1] + Greek: saláta 'salad' < Italian: insalata [2]) is a meze made from tarama, the salted and cured roe (colloquially referred to as caviar) of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds.