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Recipes
Chipotle Hollandaise Sauce
By Texaschef11
Place egg yolks, lemon, salt, chipotle and adobo sauce in the blender
- 2 egg yolks
- Juice of 1/2 lemon
- Pinch of Salt
- 1 chipotle + 1 Tbsp adobo sauce (from canned chipotles in adobo)
- 1 stick of butter, melted
Yellow Cake with Chocolate Frosting
By Texaschef11
Preheat oven to 350°. To prepare cake, coat bottom of a 13 x 9-inch baking pan with cooking spray (do not coat ...
- Cake:
- Cooking spray
- 1 tablespoon all-purpose flour
- 1/2 cup butter, melted
- 1 (8-ounce) carton fat-free sour cream
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup egg substitute
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup low-fat buttermilk
- Frosting:
- 1/2 cup (4 ounces) block-style fat-free cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa
- 1 to 2 tablespoons evaporated fat-free milk
- 1/8 teaspoon salt
- 3 cups powdered sugar, divided
Banana Oatmeal Chocolate Chip Cookies
By Texaschef11
1. Preheat oven to 350°
- 1/2 cup mashed ripe banana (about 1 medium)
- 1/2 cup packed brown sugar
- 1/4 cup butter, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 5 3/5 ounces all-purpose flour (about 1 1/4 cups)
- 2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate chips
- Cooking spray
Rolo Dream Bars
By Texaschef11
Preheat oven to 300F. Cream together the butter, sugar, and salt with a mixer on medium speed
- Start by freezing a bag of Rolos for 2-24 hours
- Shortbread Base
- Ingredients
- 1 cup butter (2 sticks), room temperature
- 1 teaspoon salt
- 3/4 cup sugar
- 2 cups unbleached all-purpose flour (I used King Arthur)
Bloody Mary Shrimp Sliders with Mango Salsa
By Texaschef11
Sliders: Combine all ingredients except eggs, breadcrumbs, celery, pepper, olive oil, flour and mini buns in a plas...
- * Shrimp Sliders:
- 1 * 1 lb medium shrimp; thawed, peeled, deveined and cooked
- 1/2 * 1/2 cup tomato juice
- 1/4 * 1/4 cup pepper vodka
- 1-2 * 1-2 teaspoons hot sauce
- 1/2 * 1/2 teaspoon sugar
- 1/2 * 1/2 teaspoon celery salt
- 2 * 2 teaspoons prepared horseradish
- 1/4 * 1/4 cup fresh lemon juice
- 1 * 1 teaspoon Worcestershire sauce
- 1 * 1 teaspoon Tabasco
- 4 * 4 eggs
- 1 * 1 cup plain bread crumbs
- 1/2 * 1/2 cup finely chopped celery
- 1/2 * 1/2 cup finely chopped red bell pepper
- 2 * 2 cups panko breadcrumbs
- 2 * 2 cups flour
- 1/4 * 1/4 cup vegetable oil
- 8 * 8 mini buns
- * Mango Salsa:
- 1 * 1 mango, peeled, pitted and diced
- 3 * 3 plum tomatoes, seeded and cubed
- 1/4 * 1/4 cup chopped fresh cilantro
- 1/4 * 1/4 cup chopped red onion
- 1 * 1 tablespoon lime zest
- 1 * 1 tablespoon fresh lime juice
- 2 * 2 teaspoons minced seeded jalapeno
- 2 * 2 tablespoons olive oil
- * Salt and pepper to taste
Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting
By Texaschef11
1. Preheat oven to 350 F. Line cupcake pans with paper liners
- Blueberry Lemon Cupcakes:
- 3/4 cup + 2 Tbsp. all-purpose flour, divided
- 3/4 cup cake flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup + 2 Tbsp. sugar
- zest of 1 lemon
- 2 large eggs, room temperature
- 1 tsp. pure vanilla extract
- 2 Tbsp. freshly squeezed lemon juice
- 1/2 cup + 2 Tbsp. milk, room temperature
- 1 cup fresh blueberries + extra for garnish
- Lemon Cream Cheese Frosting:
- 8 oz. cream cheese
- 5 Tbsp. unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- 1/2 tsp. pure vanilla extract
- 1 Tbsp. freshly squeezed lemon juice
- zest of 1 lemon
Sticky Fingers Bars
By Texaschef11
To make the crust: Preheat the oven to 375 degrees F
- For the crust:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup salted peanuts, coarsely chopped
- 4 (2.07 oz) Snickers bars
- For the filling:
- 3 large eggs
- 1 1/4 cup sugar
- 1/4 cup Lyle’s Golden Corn Syrup or light corn syrup
- 2 tbsp unsalted butter, melted
- 1 tbsp vanilla extract
- Pinch of salt
- 1 cup smooth peanut butter (creamy or natural works)
- 1 cup salted peanuts, coarsely chopped
- 3 oz bittersweet chocolate, coarsely chopped
Chocolate Guiness Cake with Irish Cream Sabayon
By Texaschef11
Make the Cake - This portion of the recipe can be made ahead and allowed to sit at room temperature for 2 days ...
- Cake
- 8 oz (2 sticks) sweet unsalted butter, cut into bits
- 1 cup Guinness stout
- 1/2 cup natural cocoa powder
- 1/4 cup black cocoa powder
- 2 cups granulated sugar
- 3/4 cup sour cream
- 2 large eggs
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 2 1/2 tsp baking soda
- butter to grease baking pan or rings
- Sabayon
- 6 large egg yolks
- 1/4 cup granulated sugar
- 1/3 cup water
- 1/3 cup Irish cream liqueur
- 1 oz bittersweet chocolate, chopped
- 2 oz milk chocolate, chopped
- 3/4 cup heavy whipping cream, whipped to soft peaks
- pinch of kosher salt
- Special Equipment
- twelve 3" diameter pastry rings, cupcake tins or 9" x 3" round baking pan
- parchment paper
- foil
- baking sheet
Fettuccine with Cranberry Macadamia Nut Pesto
By Texaschef11
1. Combine basil, garlic and nuts in a large food processor
- 12 cups fresh basil leaves
- 12 garlic cloves
- 4 1/2 cups macadamia nuts
- 3 cups olive oil
- 1 1/2 cups grated Parmesan cheese
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 3 2/3 cups Ocean Spray® Craisins® Dried Cranberries
- 6 pounds fettuccine, cooked al dente
Pumpkin Caramel Cheesecake with Gingersnap Crust
By Texaschef11
For Crust: Preheat oven to 350°F
- Crust
- 1-1/2 cups ground gingersnap cookies
- 1-1/2 cups toasted pecans (about 6 ounces)
- 1/4 cup firmly packed brown sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- Filling
- 4 8-ounce packages cream cheese, room temperature
- 1-2/3 cups sugar
- 1-1/2 cups canned solid pack pumpkin
- 1/2 cup + 1 tablespoon whipping cream
- 1 tsp. ground cinnamon
- 1 tsp. ground allspice
- 4 large eggs
- 1 Tbs. (about) purchased caramel sauce
- 1 cup sour cream