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Pumpkin Fudge

Pumpkin Fudge

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1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan

  • 3 * 3 cups sugar
  • 3/4 * 3/4 cup butter
  • 1 * 1 5-ounce can evaporated milk
  • 1/2 * 1/2 cup canned pumpkin
  • 1 * 1 10-ounce package cinnamon-flavored pieces
  • 1 * 1 7-ounce jar marshmallow creme
  • 3/4 * 3/4 cup chopped walnuts, toasted
0/5 (0 Votes)

Sriacha Beer Can Chicken

Sriacha Beer Can Chicken

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1 Remove the giblets from the chicken and pat it dry with a paper towel

  • 1 Whole Chicken, giblets removed and patted dry
  • 1/2 Cup (1 stick) Unsalted Butter, softened
  • 1/4 Cup Sriracha Chili Sauce
  • 1 Can Light Beer (pale ale works great)
0/5 (0 Votes)

Mountain Dew Cupcakes (2)

Mountain Dew Cupcakes (2)

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Beat butter on medium for 30 seconds

  • 1 cup butter (2 sticks)
  • 2 cups sugar
  • 4 large eggs
  • 3/4 cup Mountain Dew
  • 1/4 cup of lemon and lime juice (juice from 1 lemon and 1 lime)
  • zest from 1 lemon and 2 limes (separate into 2 piles, one for buttercream)
  • 1 1/2 teaspoons lemon extract
  • 2-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
5/5 (2 Votes)

Baked Honey Dijon Chicken Tenders

Baked Honey Dijon Chicken Tenders

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Preheat the oven to 400 degrees

  • 1 cup panko breadcrumbs
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • pinch cayenne pepper
  • 3 Tbs butter, melted
  • heaping 1/4 cup Dijon mustard
  • 1 Tbs honey
  • 1 1/2 lbs boneless, skinless chicken breasts, cut into vertical strips
4/5 (1 Votes)

Fiery Grilled Peach and Habanero Salsa

Fiery Grilled Peach and Habanero Salsa

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1. Prepare grill to medium-high heat

  • 4 large peeled peaches, halved and pitted (about 1 pound)
  • 2 (1/4-inch-thick) slices red onion
  • Cooking spray
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sugar
  • 1 teaspoon grated orange rind
  • 1 teaspoon finely chopped seeded habanero pepper
  • 1/2 teaspoon salt
5/5 (1 Votes)

Spicy Chipotle Shrimp Salad

Spicy Chipotle Shrimp Salad

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1. Heat a grill pan over medium-high heat

  • 1 1/2 * 1 1/2 pounds peeled and deveined large shrimp
  • 1/8 * 1/8 teaspoon salt
  • 1/8 * 1/8 teaspoon freshly ground black pepper
  • * Cooking spray
  • 1/4 * 1/4 cup finely chopped celery
  • 2 * 2 tablespoons finely chopped red onion
  • 2 * 2 tablespoons chopped fresh cilantro
  • 3 * 3 tablespoons canola mayonnaise
  • 1 * 1 tablespoon chopped chipotle chile, canned in adobo sauce
  • 2 * 2 teaspoons fresh lime juice
  • 1/2 * 1/2 teaspoon ground cumin
  • 8 * 8 Boston lettuce leaves
0/5 (0 Votes)

Hot Jalapeno Crab Dip

Hot Jalapeno Crab Dip

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1. Preheat the oven to 350°F (175°C)

  • 1 pound lump crabmeat, picked over for shells and cartilage
  • 1 teaspoon minced garlic
  • 1/2 cup chopped pickled jalapeño
  • 1/4 pound Monterey jack cheese, with jalapeños, grated
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1/2 teaspoon salt
  • 1/2 cup mayonnaise
  • 2 ounces freshly grated Parmesan cheese
0/5 (0 Votes)

Pork Chops with Chile Rellenos and Ancho Sauce

Pork Chops with Chile Rellenos and Ancho Sauce

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Char chiles over gas flame or in broiler until blackened all over

  • 6 large fresh poblano chiles,* stemmed
  • 1 teaspoon cumin seeds
  • 12 ounces unpeeled Yukon Gold potatoes or baby Dutch potatoes, cut into 1/3-inch cubes (about 2 1/2 cups)
  • 1 1/4 cups coarsely grated sharp white cheddar cheese (about 4 ounces)
  • 1 tablespoon chopped fresh oregano plus oregano leaves for garnish
  • 1 cup low-salt chicken broth
  • 1/2 cup orange juice
  • 5 teaspoons ancho chile powder,** divided
  • 1 tablespoon honey
  • 1 tablespoon Italian double-concentrated tomato paste***
  • 1 cinnamon stick
  • 1 garlic clove, pressed
  • 1 tablespoon coarse kosher salt
  • 6 1-inch-thick pork loin chops on bone, frenched
  • Olive oil
0/5 (0 Votes)

Fried Pickles with Spicy Dipping Sauce

Fried Pickles with Spicy Dipping Sauce

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Prepare sauce: In a blender combine eggs, salt, and juice of half a lemon

  • For sauce:
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 lemon, juiced
  • 2 cups canola oil
  • 1/4 cup ketchup
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Crystal Hot sauce
  • 2 tablespoons chopped scallions (green part only)
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 lemon, juiced
  • For the pickles:
  • 1 1/2 cups sliced dill pickles, drained and patted dry
  • 4 eggs
  • 1 cup milk
  • 1 cup yellow cornmeal
  • 1 cup masa harina
  • Oil, for deep-frying
  • 2 tablespoons Essence
  • Emeril's ESSENCE Creole Seasoning:
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
4/5 (1 Votes)

Grilled Rib Eye Steak with Chipotle Honey Glaze and Roasted Pepper Relish

Grilled Rib Eye Steak with Chipotle Honey Glaze and Roasted Pepper Relish

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Roasted Pepper Relish: Combine all ingredients in a medium bowl and let sit at room temperature for 15 minutes befo...

  • Roasted Pepper relish
  • 2 roasted red peppers, drained and cut into thin strips (from a jar)
  • 2 cloves garlic, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped fresh flat leaf parsley
  • 2 tablespoons finely chopped fresh cilantro
  • Salt and freshly ground black pepper
  • Chipotle Honey Glaze
  • ½ cup honey
  • 1 tablespoon chipotle puree
  • 1 tablespoon Dijon mustard
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • Rib-eye
  • Two 16-ounce rib-eye steaks
  • Canola oil
  • Salt and coarsely ground black pepper
  • Cilantro sprigs
0/5 (0 Votes)