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Recipes
Triple Chocolate Tiramisu
By Texaschef11
1. Line the bottom of an 8x8x2-inch baking pan with some of the ladyfingers, cutting to fit as necessary
- 2 3-ounce packages ladyfingers, split
- 1/4 cup brewed espresso or strong coffee
- 1 8-ounce carton mascarpone cheese
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 1/3 cup chocolate liqueur
- 1 ounce white chocolate baking squares or white baking bars, grated
- 1 ounce bittersweet chocolate, grated
- Unsweetened cocoa powder
- Chopped chocolate-covered coffee beans (optional)
Butterscotch Pecan Ice Cream
By Texaschef11
To make the buttered pecans, preheat the oven to 350˚ F
- For the buttered pecans:
- 1 ½ tbsp. butter
- 1 ½ cups pecan halves
- ¼ tsp. coarse salt
- For the ice cream:
- 5 tbsp. butter
- ¾ cup dark brown sugar
- ½ tsp. coarse salt
- 2 cups heavy cream, divided
- ¾ cup whole milk
- 6 large egg yolks
- ½ tsp. vanilla extract
- 1 tbsp. scotch whisky (I didn’t have scotch so I used Jack Daniels)
Peach Cake with Dulce de Leche Swiss Meringue Buttercream
By Texaschef11
Preheat the oven to 350 degrees
- For the cake:
- 1 1/2 cup chopped pecans
- 1 1/2 sticks unsalted butter, at room temp
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup plain yogurt
- 1 tsp vanilla
- 1 1/2 cups cake flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup peeled, chopped peaches
- For the frosting:
- 4 egg whites
- 1 1/4 cup sugar
- 3 sticks unsalted butter, cubed and at room temp
- 1/3 cup dulce de leche
Vanilla Sparkling Wine Pound Cake
By Texaschef11
1. Preheat oven to 350 degrees F
- * 3 cups unbleached all-purpose flour
- * 1 tsp. baking powder
- * 1/4 tsp. salt
- * 1 cup sparkling wine or milk
- * 3 Tbsp. sour cream
- * 2 cups sugar
- * 3/4 cup unsalted butter, melted
- * 1/4 cup safflower or canola oil
- * 5 cold eggs
- * 2 Tbsp. vanilla paste or vanilla extract
- * 1 recipe Sparkling Wine Glaze, recipe below
German Chocolate Cookies
By Texaschef11
First make the German Chocolate Frosting
- German Chocolate Frosting
- 1 cup unsalted pecans, chopped
- 1 1/4 cup sweetened flaked coconut
- 1 cup evaporated milk (make sure you add 1 cup, not the whole can!)
- 1 Tablespoon cornstarch
- 1 cup sugar
- 1/2 cup unsalted butter, diced and at room temperature
- 3 large egg yolks, lightly beaten with 1 teaspoon water
- 1 teaspoon vanilla extract
- Cookies
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 Tablespoon vanilla extract
- 1 1/2 cups semi sweet chocolate chips
Mexican Shrimp Cobb Salad
By Texaschef11
1. To make the dressing, combine all ingredients in a food processor
- For the dressing:
- 1/2 c. lowfat buttermilk
- 1/4 c. light mayonnaise
- 1/4 c. fat free Greek yogurt
- 1 small jalapeno, seeds partially or entirely removed
- 1/4 c. of fresh cilantro
- 1 tomatillo, husks removed, chopped
- 1 clove garlic
- 1 scallion
- juice of 1/2 lime
- 1/2 tsp. dried parsley flakes
- 1/8 tsp. cumin
- 1/4 tsp. fresh ground pepper
- 1/4 tsp. salt
- For the salad:
- 16 oz. cooked large shrimp, peeled
- chipotle chili powder to taste
- 1 TBSP lime juice
- salt, to taste
- 6 c. romaine lettuce, shredded
- 1 (15 oz.) can black beans, rinsed and drained
- 1 c. corn kernels, fresh or frozen
- 2 TBSP red onion, divided
- 2 TBSP cilantro, chopped (I used more for garnish)
- juice of 1/2 lime
- 1 seedless cucumber, diced
- 2 c. diced tomatoes
- 1 ripe hass avocado, diced
- 1 c. reduced-fat Mexican blend shredded cheese
Watermelon Salsa
By Texaschef11
Combine watermelon, cucumber, onion, peppers, cilantro, and basil in a large bowl
- 2 cups finely chopped watermelon, seeds removed
- 1/2 cup finely chopped cucumber, peeled and seeded
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped red bell pepper
- 1/2 to 1 whole jalapeno pepper, seeded and diced finely
- 1/4 cup finely chopped fresh cilantro
- 1 Tablespoon finely chopped fresh basil
- 2 Tablespoons honey
- 2 teaspoons lime juice
- tortilla chips for dipping
Pumpkin Cinnamon Rolls
By Texaschef11
Mix to combine… …then knead till smooth
- 1 1 1 cup canned pumpkin or squash
- 2 2 2 large eggs
- 2 2 to 1/4 to 1/4 cup lukewarm water*
- 1/4 1/4 1/4 cup soft butter
- 2 1/2 2 1/2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 3/4 1 3/4 3/4 cups King Arthur White Whole Wheat Flour
- 1/4 1/4 1/4 cup Baker’s Special Dry Milk or nonfat dry milk
- 1 1 1 teaspoon ground cinnamon
- 1/2 1/2 1/2 teaspoon ground ginger
- 1/4 1/4 1/4 teaspoon ground cloves, optional
- 3 3 3 tablespoons brown sugar, light or dark
- 1 1/2 1 1/2 1/2 teaspoons salt
- 2 2 2 teaspoons instant yeast
Beer-battered Salmon Tacos with Chipotle Crema
By Texaschef11
Chipotle Crema: Combine all ingredients in a small bowl
- 8 * 8 corn tortillas
- 1 * 1 cup all-purpose flour
- 1 * 1 teaspoon sea salt
- 1 * 1 teaspoon coarsely ground pepper
- 1 * 1 cup beer, room temperature
- * Vegetable oil
- 1 * 1 pound salmon fillets, cut into pieces
- * Chipotle Crema
- 8 * 8 ounces sour cream or crema Mexicana
- 1/2 * 1/2 teaspoon lime zest
- 2 * 2 tablespoons fresh lime juice
- 1 to 2 * 1 to 2 teaspoons minced chipotle chiles in adobo sauce
- 1/2 * 1/2 teaspoon ground cumin
- 1/4 * 1/4 teaspoon salt
- * Garnishes: lime wedges, shredded cabbage, chopped fresh cilantro
Individual Peach Cobblers
By Texaschef11
Preheat oven to 350 degrees
- 4 large peaches
- 1 cup milk
- 1 cup self rising flour
- 1 tablespoon tapioca flour
- 1/2 cup plus 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla
- 2 teaspoons lemon juice
- 4 tablespoons, 1/2 stick, of butter