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Recipes
Green Chile Pork Enchiladas
By Texaschef11
1. Preheat oven to 400 degrees F
- 8 large tomatillos, husked and washed
- 1 large red onion, coarsely chopped
- 6 cloves garlic, smashed
- 2 Serrano chiles, chopped
- 2 poblano chiles, coarsely chopped
- ¼ cup plus 2 tablespoons canola oil
- ¼ cup fresh Lime juice
- ½ cup packed chopped cilantro, plus cilantro leaves for garnish
- 1 tablespoon clover honey
- Salt and freshly ground black pepper
- 4 lbs pork shoulder, cut into 2-inch pieces
- 2 to 4 cups homemade chicken stock or low sodium chicken broth
- 12 6-inch corn tortillas
- 2 cups shredded Monterey Jack cheese
- Sour cream, for garnish
- Guacamole, for garnish
Baked Spinach & Artichoke Dip
By Texaschef11
Preheat oven to 350 degrees
- 1 , 8-ounce package of cream cheese, softened
- 1/4 cup mayo
- 1/2 cup mozzarella (divided), grated
- 1/4 cup Parmesan cheese (divided), grated
- 1/4 cup Romano cheese (divided), grated
- 1/4 cup Asiago cheese (divided), grated
- 1 clove garlic, pressed through a garlic press or finely minced
- 1/2 teaspoon dried basil
- kosher salt and black pepper to taste
- 1 can artichoke hears, drained, quartered, and chopped
- 1 package of chopped frozen spinach, thawed and drained
Pumpkin Cinnamon Rolls with Butterscotch Pumpkin Glaze
By Texaschef11
To make the dough, in a large mixing bowl, whisk together 1/3 cup milk, yeast, granulated sugar and 1/2 cup pumpkin...
- 1/3 cup Warm Milk, not hot
- 2 1/4 tsp Active Dry Yeast
- 1/2 cup Granulated Sugar
- 1/2 cup Canned Pumpkin
- 2 Tbsp Oil
- 1 Large Egg
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Freshly Grated Nutmeg
- 1/8 tsp Ground Clove
- 3 1/2 cups All Purpose Flour
- 2 Tbsp Unsalted Butter, softened
- 1/3 cup Brown Sugar
- 1 1/4 tsp Ground Cinnamon
- Glaze
- 3 Tbsp Butterscotch Chips
- 2 Tbsp Cream Cheese
- 1 Tbsp Pumpkin Puree
- 1 Tbsp Milk
- 2/3 cup Confectioners' Sugar
- 1/4 tsp Vanilla Extract
Pina Colada Ice Cream
By Texaschef11
1. To make the toasted coconut ice cream batter, heat the coconut in a 10- or 12-inch skillet over medium heat, st...
- For the toasted coconut ice cream:
- 1 c. dried shredded coconut (preferably unsweetened)
- 1 c. whole milk (I used 2%)
- 2 c. heavy cream, divided
- 3/4 c. sugar
- pinch salt
- 1 vanilla bean, split in half lengthwise
- 5 large egg yolks
- 1 TBSP light rum or 1/2 tsp. vanilla extract
- For the pineapple sorbet:
- 2 c. fresh pineapple chunks
- 8-10 TBSP sugar
- 1/2 c. water
Carrot Cake Cupcakes with Dulce de Leche Buttercream
By Texaschef11
1. Preheat oven to 325 degrees
- 4 * 4 cups peeled and finely grated carrots
- 3 * 3 large eggs, room temperature
- 2 * 2 cups sugar
- 1 1/2 * 1 1/2 cups vegetable oil
- 1/3 * 1/3 cup buttermilk
- 1 * 1 vanilla bean, split and scraped, pod reserved for another use (or 1 1/2 teaspoons pure vanilla extract)
- 1/2 * 1/2 cup crushed pineapple, well drained
- 1 * 1 cup walnuts or pecans, toasted and finely chopped
- 1/2 * 1/2 cup sweetened shredded coconut
- 3 * 3 cups all-purpose flour
- 2 * 2 teaspoons baking powder
- 1 * 1 teaspoon baking soda
- 1 * 1 teaspoon salt
- 1 * 1 teaspoon ground cinnamon
- 1 * 1 teaspoon ground ginger
- 1/8 * 1/8 teaspoon ground cloves
Two Bite Chocolate Cream Pie
By Texaschef11
Preheat oven to 350°. Spray 2 mini-muffin trays (12 muffin cups each) with cooking spray
- Cooking-oil spray
- 30 About 30 chocolate cookies, such as Nabisco Famous Chocolate Wafers
- 3/4 cup sugar, divided
- 1/2 teaspoon coarse salt
- 2 large eggs (1 separated)
- 1/2 cup chopped bittersweet chocolate
- 1 tablespoon butter
- 2 tablespoons cornstarch
- 5 teaspoons Dutch-processed unsweetened cocoa powder, divided
- 1 cup milk
- 1/2 cup heavy whipping cream
Pecan Pie Bars
By Texaschef11
Preheat the oven to 350 degrees F
- For the crust:
- 18 tbsp. unsalted butter, at room temperature
- 6 tbsp. granulated sugar
- 2 large eggs
- 1/2 tsp. vanilla extract
- 2 1/4 cups. all-purpose flour
- 1/4 tsp. baking powder
- 1/8 tsp. salt
- For the topping:
- 16 tbsp. unsalted butter
- 1/2 cup honey
- 1 1/2 cups light brown sugar, packed
- 1/2 tsp. grated lemon zest
- 1/2 tsp. grated orange zest
- 2 tbsp. heavy cream
- 1 lb. pecans, coarsely chopped
Grilled Corn Skewers with Chipotle Cilantro Butter
By Texaschef11
Heat grill over high heat
- 6 * 6 ears fresh corn, silks removed, husks left on, soaked in cold water for 5 minutes
- 2 * 2 sticks unsalted butter, at room temperature
- 2 to 4 * 2 to 4 chipotle chiles in adobo, pureed, 2 tablespoons total
- 2 * 2 cloves garlic, chopped
- 1/4 * 1/4 cup freshly chopped cilantro leaves, plus more for garnish
- * Salt and freshly ground black pepper
- * Honey, to taste
- * Special equipment: 6-inch wooden skewers, soaked in water for 30 minutes
Thick and Chewy Chocolate Chip Cookie
By Texaschef11
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees
- 2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
- 1 cup packed (7 ounces) light or dark brown sugar
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1-1 1/2 cups semisweet chocolate chips
Pecan Tuilles
By Texaschef11
Preheat an oven to 350°F
- 1/2 cup pecans, plus 1/3 cup, finely chopped
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 5 Tbs. unsalted butter, melted and cooled
- 2 large egg whites, lightly beaten
- 1/2 tsp. vanilla extract