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Recipes
Hershey's Syrup
By Texaschef11
Combine cocoa, sugar and salt in a saucepan
- 1/2 cup unsweetened cocoa
- 1 cup granulated sugar
- 1 cup water
- 1 tsp vanilla
- Dash of salt
Banana Ice Cream
By Texaschef11
Place bananas in freezer and freeze overnight
- # 2 1/4 pounds ripe bananas (aprox 6)
- # 1 tablespoon lemon juice -- freshly squeezed
- # 3/4 cup light corn syrup
- # 1 vanilla bean -- scraped
- # 1 1/2 cups heavy cream
Beef Enchiladas with Chipotle Pasilla Chili Gravy
By Texaschef11
In a dry skillet heated on high, toast the pasilla and chipotle chiles on each side for about 10 seconds or just un...
- For the pasilla-chipotle chili gravy:
- 1 or 2 dried chipotle chiles (depending on how hot you want it), seeds and stems removed
- 4 dried pasilla chiles, seeds and stems removed
- 1/4 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon
- 3 cups beef broth
- 2 tablespoons lard or vegetable oil
- 2 tablespoons all-purpose flour
- For the enchiladas:
- 1 pound ground beef
- 1/2 medium yellow onion, diced and divided
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 1 tablespoon of lard or vegetable oil
- 12 corn tortillas
- 2 cups shredded cheddar cheese (8 ounces)
Coconut Cake with Lime Curd Filling
By Texaschef11
Have all the ingredients at room temperature
- 2 1⁄2 cups cake flour
- 2 1⁄4 tsp. baking powder
- 3 ⁄4 tsp. salt
- 1 1/3 cups milk
- 2 1⁄4 tsp. vanilla extract
- 12 Tbs. (1 1⁄2 sticks) unsalted butter
- 1 1⁄2 cups sugar
- 3 eggs
- 1 jar (11.5 oz.) lime curd
- 1 batch Seven-Minute Coconut Frosting
- 1 1⁄2 cups sweetened shredded coconut
Mini Citrus Tarts
By Texaschef11
* In a large stainless steel bowl, whisk together eggs, yolks, and sugar
- Lemon Cream
- Yield: ~ 2 cups
- From The Last Course by Claudia Fleming
- * 3 whole eggs
- * 3 egg yolks
- * 1/2 c. sugar
- * 1/2 c. lemon juice
- * 3 T. lemon zest
- * Pinch of salt
- * 4 T. unsalted butter
Heavenly Candy Bar Cake
By Texaschef11
Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth
- 9 fun-size or 21 mini chocolate-coated caramel and creamy nougat bars
- 1/2 cup butter or margarine
- 2 cups sugar
- 1 cup shortening
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups buttermilk
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- Chocolate-Marshmallow Frosting
- Garnishes: chopped frozen fun-size chocolate-coated caramel and creamy nougat bars, candy corn
Individual Swirled Pumpkin Cheesecakes
By Texaschef11
PREHEAT oven to 300° F. Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray
- 12 foil cupcake liners
- Nonstick cooking spray
- 2 pkg. (8 oz. each) cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 large eggs
- 1/2 cup LIBBY'S® 100% Pure Pumpkin
- 2 tablespoons Gingerbread Latte or Pumpkin Spice Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
- 2 teaspoons ground cinnamon
Santa Fe Calabacitas
By Texaschef11
Heat 2 tablespoonos of the oil in a large skillet and saute the onion for about 4 minutes over medium-high heat
- 4 tablespoons olive oil
- 1 cup finely chopped onion
- 3 clove of garlic -- minced
- 2 1/2 cup diced summer squash
- 2 1/2 cup diced zucchini
- 2 cup corn kernels -- fresh or frozen
- 6 scallions -- chopped (3/4 cup)
- 1/2 cup chopped hot green chile -- roasted, with skin removed
- 1/2 cup chopped mild green chile -- roasted, with skin removed
- 1 cup diced ripe Roma (plum) tomatoes
- 1/2 cup firmly packed coarsely chopped fresh cilantro leaves
- 1/2 cup cream or grated Jack cheese (optional)
- 1/2 teaspoons salt
Raspberry and White Chocolate Fudge Brownies
By Texaschef11
Preheat oven to 325 degrees F
- 6 ounces good quality white chocolate, coarsely chopped
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2/3 cup (4 ounces) white chocolate chips
- 1 cup (4 ounces) fresh, or frozen unsweetened raspberries, not defrosted
Coconut Lime Shrimp with Mango Dipping Sauce
By Texaschef11
Start with defrosting your frozen shrimp by running cool water over it until thawed
- 1 bag of cooked, peeled, and deveined shrimp
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, roughly chopped
- 1 cup coconut milk
- 1 cup flour
- 3/4 cup beer
- 1 , 7-ounce package sweetened coconut flakes
- 1/2 cup panko breadcrumbs, or regular breadcrumbs
- peanut oil or vegetable oil
- Mango Dipping Sauce
- 1 tablespoon red onion, finely minced
- 1/2 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- 2 tablespoons apricot jam1/2 cup mango juice
- pinch red pepper flakes (optional)
- 1/8 teaspoon salt
- 1 tablespoon fresh lime juice
- 1 teaspoon vegetable oil