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Recipes
Drunken Turkey Chili Mac
By Texaschef11
-In a large Dutch oven over medium heat, add the oil and brown the turkey meat, along with the fennel seed, thyme a...
- 1 tablespoon olive oil
- 2 pounds ground turkey
- 1-1/2 tablespoons fennel seed
- 1 teaspoon each ground thyme and sage
- 1 medium red onion, grated
- 1 red pepper, diced
- 1 green pepper, diced
- 1-15 oz. can corn
- 2-15 oz. can kidney beans, drained
- 1-29 oz. can tomato purée
- 1-29 oz. can tomato sauce
- 1 cup beer
- 2 tablespoons garlic powder (or 4 cloves minced garlic)
- 2 teaspoons smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons chili powder
- 1/2 teaspoon ground coriander
- 2 teaspoons cumin
- 1 teaspoon ground mustard
- 2 tablespoons Worcestershire sauce
- salt and pepper
- 1 16 ounce box whole grain elbow macaroni, cooking according to package directions
- grated cheddar cheese (garnish)
- chopped red onion (garnish)
Double Crusted Apple Pie
By Texaschef11
To prepare pastry, lightly spoon 2 1/2 cups flour into dry measuring cups; level with a knife
- Pastry:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 1/2 cup ice water
- Cooking spray
- Filling:
- 10 cup thinly sliced peeled Granny Smith apple (about 3 pounds)
- 3/4 cup granulated sugar
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 tablespoon chilled butter, cut into small pieces
- Topping:
- 1 tablespoon fat-free milk
- 1 teaspoon turbinado sugar
Rock & Roll Cheese Enchilada Chowder
By Texaschef11
1. Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a crock pot; stir
- 1 (19oz) can of Red Enchilada Sauce
- 1 (16oz) can of Black Beans; drained
- 1 (10oz) can of Diced Tomatoes; drained
- 1 (10oz) package Frozen Whole Kernel Corn
- 3/4 cup White Onions; chooped
- 3/4 cup Red Peppers; chopped
- 2 Jalapenos; finely chopped (adjust accordingly)
- 1 (12oz) can of Cream of Chicken Soup
- 2 cups of 1% Milk
- 1 cup shredded Monterey Jack Cheese
- 1 cup shredded Nacho or Mexican Blend cheese
- Sour Cream (for topping)
- Guacamole (for topping)
- Tortilla Chips (for topping)
Sweet Potato Cheesecake
By Texaschef11
1. For crust, in a medium bowl stir together the crust ingredients
- # For Crust:
- # 2 cups gingersnap cookie crumbs (about 30 cookies)
- # 6 Tbsp. butter, melted
- # For Filling:
- # 3 8-ounce packages cream cheese, softened
- # 1/2 cup butter, softened
- # 1-1/3 cups sugar
- # 1 cup cooked or canned sweet potatoes, mashed
- # 3/4 tsp. ground nutmeg
- # 3/4 tsp. ground cinnamon
- # 3 Tbsp. bourbon
- # 1 tsp. vanilla
- # 4 eggs
- # For Topping:
- # 1-1/2 cups dairy sour cream
- # 2 Tbsp. sugar
- # 1-1/2 Tbsp. bourbon
- # Additional gingersnap cookie crumbs (optional)
Bobby Flay's Red Velvet Cake
By Texaschef11
Preheat the oven to 350 degrees F
- Cake:
- 3 3/4 cups AP Flour
- 3 tablespoons Dutch processed cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, at room temperature
- 2 1/4 cups granulated sugar
- 3/4 cups vegetable oil
- 3 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons red wine vinegar
- 1 tablespoon red food coloring
- 1 1/2 cups buttermilk, at room temperature
- Frosting, recipe follows
Strawberry Tres Leches Cake
By Texaschef11
1 Preheat oven to 350 degree F
- 1 2-layer-size regular white cake mix
- 3/4 cup butter, softened
- 6 eggs
- 1/2 cup water
- 2 tablespoons finely shredded lime peel
- 1 recipe Tres Leches Mixture (see recipe below)
- 3 cups fresh strawberries, chopped
- 1 cup whipping cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
Carrot Cranberry Sheet Cake with Orange Cream Cheese Frosting
By Texaschef11
Preheat oven to 350 degrees F
- Cake
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 cups sugar
- 1 cups buttermilk, at room temperature
- 1/2 cup canola oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups shredded carrots
- 1 (8 ounce) can of crushed pineapple, drained well
- 2/3 cup dried cranberries – tossed with 1 Tablespoon all purpose flour
- 1/2 cup unsalted walnuts, chopped
- Frosting
- 3 cups powdered sugar
- 8 ounces cream cheese
- 1/2 cup unsalted butter, softened
- 2 teaspoons orange juice
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- Chopped unsalted walnuts, for topping
Tin Roof Ice Cream
By Texaschef11
Warm the milk, sugar, salt and 1/2 cup (125 ml) of the cream in a medium saucepan
- 3/4 cup whole milk
- 3/4 cup sugar
- Pinch of salt
- 1 1/2 cups heavy cream
- 1/2 vanilla bean, split lengthwise
- 4 large egg yolks
- 1/4 teaspoon vanilla extract
- 3/4 cup Chocolate-Covered Peanuts (recipe below)
- Fudge Ripple (recipe below)
Sweet Potato and Praline Pie
By Texaschef11
Preheat the oven to 375 degrees F
- Praline topping:
- •Sweet Pecan Pie Crust, recipe follows
- •1 1/2 to 2 pounds sweet potatoes, about 3 medium-sized
- •2 large eggs
- •3/4 cup heavy cream
- •1/3 cup brown sugar
- •1/4 cup pure sugar cane syrup (recommended: Steen's)
- •1 teaspoon vanilla extract
- •1 teaspoon ground cinnamon
- •1/2 teaspoon ground nutmeg
- •1/4 teaspoon salt
- •
- •3 tablespoons butter
- •1/4 cup white sugar
- •1/4 cup pure sugar cane syrup (recommended: Steen's)
- •1 cup toasted pecans, lightly crushed
- •Pinch salt
Cheddar Cheese Green Chile Corn Cakes
By Texaschef11
Preheat oven to 400 F. While oven is heating, place cornbread pan in oven for 10 minutes
- 1 cup canned creamed corn
- 1 cup well-shaken buttermilk
- 1/2 cup vegetable oil
- 2 large eggs, lightly beaten
- 2 cups Buckeye Cornbread Mix
- 1/2 cup finely chopped fresh jalapeño peppers
- 1 1/2 cups shredded sharp cheddar cheese