Bandera recipes, please anyone?
Bandera is a chain but a good one. Owned by Houstons, or so I've heard. I've been looking for their cornbread, jalepeno dip and their cole slaw recipes but I'll take anything at this point. Anyone have a clue out there out or am I alone on this? Thanks for any help...
Yes, it is owned by Houston's. I like both Houston's and Bandera and am lucky enough to have both close by.
I found these two recipes online:
This one is from www.massrecipes.com
BANDERA RESTAURANT INCREDIBLE CORNBREAD STUFFING
Source: Bandera Restaurant, Los Altos, California
1 1/2 ounces softened butter
2 cups chopped onions
1 cup chopped celery
2 tablespoons chopped garlic
1 teaspoon black pepper
1/2 teaspoon rubbed sage
12 ounces crouton bread cut into 1 x 2-inch pieces
2 1/2 cups cold chicken or turkey stock
1 skillet Bandera Cornbread
Heat butter on medium heat until melted. Add onions, celery and
garlic and cook for 2 minutes. Add black pepper and sage. Continue
to cook until vegetables are tender. Remove from heat and allow to
Mix together cooled/sauteed vegetables with cornbread and crouton
bread. Add stock. Carefully mix until combined. Add to a buttered
baking dish. Dot with softened butter. Cover with foil. Bake for
approximately 10 minutes at 350 degrees F until hot. Remove foil and
bake for an additional 5 minutes.
CORNBREAD LIKE BANDERA'S
Board: Copycat/Restaurant Recipe Requests at Recipelink.com
From: Thomas of Delaware 2-14-2006
1 cup butter, melted*
1 cup granulated sugar*
1 (15 oz) can cream style corn
1/2 (4 oz) can chopped green chili peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
SOME SUGGESTED TOPPINGS:
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13-inch baking dish or better yet a 12-inch cast iron skillet.
In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean. If using the skillet - watch carefully as edges may brown too much and time should be under an hour.
If desired, serve with suggested toppings.
*Some think these quantities make it too rich (and unhealthy). Use 1/2 cup butter and less sugar to taste.
Source: The purple hat of Cleburne, TX
Adapted from: Judy Spence