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Recipes
Ultimate Pumpkin Pie
By Texaschef11
Make the crust: Combine the flour, sugar and a pinch of salt in a large bowl
- For the crust:
- * 2 cups all-purpose flour, plus more for dusting
- * 5 teaspoons sugar
- * Salt
- * 12 tablespoons cold unsalted butter, cut into small pieces
- *
- For the filling and topping:
- * 1 15-ounce can pure pumpkin
- * 2 tablespoons unsalted butter, softened
- * Salt
- * 3 large eggs, plus 1 egg white
- * 1/2 cup sugar
- * 1 cup heavy cream
- * 1 teaspoon ground cinnamon
- * 1/2 teaspoon freshly grated nutmeg
- * 1/2 cup pecans
- * 1 cup fresh cranberries, or frozen, thawed and drained
- * 1 2.3-ounce package amaretti cookies (about 12)
Margarita Mousse
By Texaschef11
Custard: In a medium saucepan, combine 1/4 cup of the sugar, the gelatin, and the salt
- # Meringue:
- # 1/4 cup sugar
- # 1 envelope unflavored gelatin
- # 1/4 teaspoon salt
- # 1/4 cup fresh lemon juice
- # 1/4 cup fresh lime juice
- # 1/4 cup limeade concentrate or tequila
- # 1/4 cup fresh orange juice or Triple Sec
- # 4 egg yolks
- # 1 teaspoon grated lime zest
- # 1 cup whipping cream
- # *3 egg whites
- # 1/4 teaspoon cream or tartar
- # 1/4 cup sugar
Sweet Corn and Roasted Garlic Custards
By Texaschef11
Preheat oven to 375°
- 1 whole garlic head
- 2 teaspoons butter
- 3 cups fresh corn kernels (about 5 ears)
- 1/2 cup chopped green onions
- 1/2 teaspoon chopped fresh thyme
- Cooking spray
- 1 1/2 cups fat-free milk
- 3 large eggs
- 1 large egg yolk
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Thyme sprigs (optional)
Mojito Cookies
By Texaschef11
In a large bowl, cream together butter and sugar until light and fluffy
- 1 cup butter, room temperature
- 1 cup sugar
- 1 large egg
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/4 tsp rum extract (optional)
- 2 tbsp lime zest
- 1/2 tsp. salt
- 2 1/2 cups bleached all-purpose flour
- green sanding sugar, for decorating
Butternut Squash Turkey Stroganoff
By Texaschef11
et a large pot of water over high heat to boil
- 1 tbsp. olive oil
- 2 shallots, minced
- 3 large portabello mushroom caps, chopped (optional)
- 2 lbs. lean (93%) ground turkey
- 12 oz. cubed butternut squash (or you favorite winter squash)
- 1 tbsp. salt
- 1 tbsp. smoked hot paprika
- 2 tbsp. sweet paprika
- 1 tbsp. caraway seeds
- 1/2 tsp. freshly ground nutmeg
- 16 oz. sour cream (I used light)
- 12 oz. egg noodles
Almost Famous Pumpkin Cheesecake
By Texaschef11
Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit
- * 12 tablespoons unsalted butter, melted
- * 2 1/2 cups graham cracker crumbs
- * 2 3/4 cups sugar
- * Salt
- * 2 pounds cream cheese, at room temperature
- * 1/4 cup sour cream
- * 1 15-ounce can pure pumpkin
- * 6 large eggs, at room temperature, lightly beaten
- * 1 tablespoon vanilla extract
- * 2 1/2 teaspoons ground cinnamon
- * 1 teaspoon ground ginger
- * 1/4 teaspoon ground cloves
- * 2 cups sweetened whipped cream
- * 1/3 cup toasted pecans, roughly chopped
Jalapeno Bottle Caps with Blue Cheese Dip
By Texaschef11
Heat the oil in a deep skillet to 375 degrees F
- * Peanut oil, for frying
- 1 * 1 cup Fry Mix, recipe follows
- 8 * 8 tablespoons beer
- 3 * 3 jalapeno peppers (about 3 1/2 ounces), trimmed, seeded, and sliced crosswise 1/4-inch thick
- * Pinch salt
- * Blue Cheese Dip, recipe follows
Cheesy Ranch Chex Mix
By Texaschef11
1. In large microwavable bowl, mix cereal, pretzels and crackers
- 9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)
- 2 cups bite-size pretzel twists
- 2 cups bite-size cheese crackers
- 3 tablespoons butter or margarine, melted
- 1 package (1 oz) ranch dressing and seasoning mix
- 1/2 cup grated Parmesan cheese
Rockin' Avocado Sauce
By Texaschef11
Mix all ingredients very well in a bowl, chill for a couple hours
- 2 large ripe Avocados
- 1 cup Sour Cream
- 1/8 cup Horseradish
- 1/8 cup Mayo
- 2 T Lemon Juice
- 1 pinch Salt
- 1 pinch Chili Powder
- 1 pinch ground Cumin
Horchata (Rice Milk)
By Texaschef11
In a blender, combine the rice and warm water
- * 1 cup uncooked long grain white rice
- * 1 quart warm water
- * 1/2 cup whole milk
- * 2 teaspoons pure vanilla extract
- * 1/2 teaspoon almond extract
- * 1/2 teaspoon ground cinnamon
- * 1/4 cup sugar
- * Whole cinnamon sticks, optional, for serving