Thompson Ranches
Thompson Ranches Ranch in Crystal City
1202 E Crockett St, Crystal City, TX 78839
America/Chicago time zone
4.4 average rating from 9 reviews for Thompson Ranches
Related Posts
Loading...
No Records Found
Sorry, no records were found. Please adjust your search criteria and try again.
Maps failed to load
Sorry, unable to load the Maps API.
Classic Strawberry Shortcake with Sponge Cake and Fresh Whipped Cream
Learn how to make sponge-style strawberry shortcake with fresh berries and whipped cream, plus smart storage and food-safety tips for spring baking.- Holiday Recipes | Food Ingredient Nutrition | Nut and Seed Products | Recipes | Vegetables and Vegetable Products
Pumpkin Power: Creative Ways to Use Every Part of Your Pumpkin this holiday season
When autumn arrives, pumpkins take center stage, adorning our doorsteps and filling our kitchens with their warm, earthy flavor. However,... Fresh Mint Mojito-Style Cocktail
A bright mint-and-lime cocktail with a crisp finish, plus an easy zero-proof version for warm days, backyard meals, or casual entertaining.Mastering the Perfect Prime Rib Roast: A Guide to Different Cooking Methods in 2024
Prime Rib Roast, often regarded as the crown jewel of holiday feasts, is a classic centerpiece that never fails to...Appetizer Quiche Squares Recipe
Preheat oven to 325ºF. In medium bowl combine flour and salt. Cut in Crisco to form coarse crumbs. Add water, 1 tablespoon at a time, mixing with fork until particles are moistened and cling together. Form dough into ball. Roll into a 10-inch square on lightly floured board. Ease dough into 9 x 2-inch pan. Press excess up around edges of pan to form 1-inch rim. Bake at 325ºF for 10 minutes. Set aside.
For filling, in large bowl blend eggs, evaporated milk, flour, Worcestershire sauce, salt and garlic powder. Stir in shrimp, cheese, carrot and onion. Pour into partially-baked pastry. Bake at 325ºF for 30 to 35 minutes, or until knife inserted in center comes out clean. Cut into 20 squares.Grilled Steak with Steamed Broccoli and Cauliflower
A simple steak dinner with crisp-tender steamed broccoli and cauliflower, finished with butter, lemon, and herbs for an easy weeknight plate.Creamy Vegan Broccoli & Tofu Bowl with Pan-Roasted Crouton-Style Toppers
Golden tofu, tender-crisp broccoli, and a silky blended cream sauce—finished with crunchy crouton-style bites for a cozy vegan bowl.Steak with Sautéed Mushrooms, Spaghetti, Chips, and Guacamole
A hearty steak dinner with browned mushrooms, simple spaghetti, and a crisp, creamy side of tortilla chips and guacamole.Mediterranean Hummus Mezze Bowl with Tomato-Cucumber Salad, Lemon-Olive Oil, and Sesame Toast
A restaurant-style mezze plate at home: creamy hummus-style dip with olives and lemon-olive oil, bright tomato-cucumber salad, and crisp sesame toast.Outdoor Skillet Pizza with Eggs, Mushrooms, and Crispy Flatbread
A savory cast-iron flatbread pizza with mushrooms, melty cheese, and baked eggs—made for the grill, campfire, or backyard cookout.Homemade Caramel Popcorn – A Crunchy, Sweet Treat for Every Occasion
Caramel popcorn is the perfect blend of sweet and salty, with a satisfying crunch that makes it irresistible. Whether you’re...Cream Puff Appetizers Recipe
Preheat oven to 400ºF. In medium saucepan combine water and Butter Flavor Crisco. Heat to rolling boil. Add Pillsbury BESTflour and salt, stirring until mixture forms a ball. Continue to cook and stir for 1 minute. Remove from heat. Add eggs all at once, beating until smooth.
Drop by 1/2-teaspoonfuls at least 1-1/2 inches apart onto ungreased baking sheet. Bake at 400ºF for 20 to 30 minutes, or until golden brown. Cool away from draft. Meanwhile, prepare one of the fillings.
For shrimp filling, in medium mixing bowl blend cream cheese and sour cream. Stir in cocktail sauce, tarragon, pepper and garlic powder. Add shrimp, water chestnuts and scallions. Mix thoroughly. Cover and refrigerate for at least 30 minutes. Season to taste with salt.
For chicken filling, in medium mixing bowl combine all ingredients. Mix thoroughly. Cover and refrigerate for at least 30 minutes.
To fill, cut off tops of cooled cream puffs. Remove dough filaments from inside. Fill with desired filling. Replace tops.










