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Recipes
Cinnamon Espresso Churros
By Texaschef11
Cinnamon sugar: In a small bowl, whisk together the sugar, cinnamon and espresso powder
- Cinnamon-Espresso Sugar
- 1/2 cup sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon instant espresso powder
- Churros
- 1 cup all-purpose flour, plus extra for dusting
- 1 cup water
- 6 tablespoons unsalted butter, at room temperature
- 2 tablespoons sugar
- 2 teaspoons instant espresso powder
- 1/2 teaspoon fine sea salt
- 2 large eggs, at room temperature, beaten
- Canola oil, for frying
- Special equipment: a deep-frying thermometer, a pastry bag fitted with a large star tip (recommended: Ateco 9826)
Kitchen Sink Candy Bars
By Texaschef11
Coat a 9x13-inch pan with cooking spray, line it with plastic wrap, then coat again with cooking spray
- Caramel layer
- 1 cup peanuts
- 2 1/2 cup thin pretzel sticks, broken up
- 2 oz (1/4 cup) water
- 8 oz (1 cup) sugar
- 7 oz (1/2 cup) sweetened condensed milk
- 6 oz (1/2 cup) light corn syrup
- 6 tbsp butter
- 1/2 tsp salt
- Peanut butter layer
- 8 oz (3/4 cup) creamy peanut butter
- 1 lb (1 1/2 cups) milk chocolate chips
- 2 lb chocolate, for coating
Spinach Calzones with Blue Cheese
By Texaschef11
Preheat oven to 425°. Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters
- * 1 (10-ounce) can refrigerated pizza crust
- * Cooking spray
- * 4 garlic cloves, minced
- * 4 cups spinach leaves
- * 8 (1/8-inch-thick) slices Vidalia or other sweet onion
- * 1 1/3 cups sliced cremini or button mushrooms
- * 3/4 cup (3 ounces) crumbled blue cheese
Huevos Rancheros Breakfast Nachos
By Texaschef11
Nutrition Facts Per Serving: * Servings: 4 servings * Calories207 * Total Fat (g)6 * Saturated Fat
- 4 1/2 cups baked tortilla chips (3 ounces)
- 1/4 teaspoon cumin seeds
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup bottled salsa
- 2 eggs
- 3 egg whites
- 3 tablespoons fat-free milk
- 1/8 teaspoon ground black pepper
- Nonstick cooking spray
- 1/2 cup shredded reduced-fat Mexican cheese blend (2 ounces)
Pumpkin Flan
By Texaschef11
Note: I find that this recipe works better if the custard is prepared and ready to go before the caramel is made
- 1 1/4 cups granulated sugar, divided
- 1/4 cup water
- 1 12-ounce can evaporated milk
- 1 14-ounce can sweetened condensed milk
- 6 ounces cream cheese, softened
- 1 cup pumpkin puree
- 5 eggs
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 teaspoons vanilla extract
- Boiling water
Poblanos Stuffed with Chorizo, Shrimp and Rice
By Texaschef11
In a medium saucepan, heat oil and chorizo, cook for 3 minutes
- 1 * 1 tablespoon oil
- 1/2 * 1/2 pound Mexican-style chorizo
- 1/2 * 1/2 red bell pepper, diced
- 1/2 * 1/2 green bell pepper, diced
- 1 * 1 jalapeno, minced
- 1 * 1 red onion, diced
- 2 * 2 tablespoons garlic, minced
- 1 * 1 cup short-grain rice
- 1 * 1 cup low-sodium chicken stock
- 1/2 * 1/2 cup white wine
- 1/2 * 1/2 cup water
- 4 * 4 large, fresh poblano chiles
- 1 * 1 pound shrimp, shelled, cut into 1/2-inch pieces
- 3/4 * 3/4 cup Cheddar, shredded
- 3/4 * 3/4 cup Jack cheese, shredded
Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone
By Texaschef11
Blackberry-Caramel: Heat the cream in a small saucepan over low heat
- Blackberry-Caramel:
- * 1/2 cup heavy cream
- * 1 cup sugar
- * 1/2 cup water
- * 1/2 cup blackberry puree
- * 2 teaspoons blackberry liqueur
- * 1/2 teaspoon vanilla extract
- *
- French Toast:
- * 4 large eggs
- * 1/4 cup sugar
- * 1/4 teaspoon fine salt
- * 1/2 cup pumpkin puree
- * 1 1/2 teaspoons ground cinnamon
- * 1/4 teaspoon ground nutmeg
- * 1/4 teaspoon ground ginger
- * 1 3/4 cups whole milk, plus more if needed
- * 1/2 cup heavy cream, divided
- * 2 teaspoons vanilla extract
- * 1 tablespoon dark rum
- * 8 slices day old challah, sliced 1/2-inch thick
- * 6 tablespoons unsalted butter
- * 2 tablespoons vegetable oil
- * 1 1/2 cups mascarpone, at room temperature
- * 1 pint blackberries, halved lengthwise
- * Confectioners' sugar
- * Fresh mint sprigs, for garnish
Spinach and Roasted Red Pepper Dip
By Texaschef11
Preheat oven to 350 degrees F
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup plain low-fat or fat-free yogurt
- 1/2 cup light mayonnaise dressing or salad dressing
- 1/4 cup grated Parmesan cheese
- 1 tablespoon all-purpose flour
- 1 teaspoon Dijon-style mustard
- 1 cup loosely packed fresh spinach leaves, coarsely chopped
- 3/4 cup bottled roasted red sweet peppers, drained and chopped
- 1/4 cup thinly sliced green onions
- 3 red and/or yellow sweet peppers, seeded and cut into strips
Individual Banana Puddings
By Texaschef11
Preheat oven to 350F. In a medium sized bowl, stir together graham cracker crumbs, sugar and melted butter until mi...
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 3 tbsp butter, melted
- 2-3 medium bananas, sliced
- 1/3 cup all purpose flour
- 1/4 tsp salt
- 2 1/2 cups milk (low fat is fine)
- 1 14-oz can sweetened condensed milk
- 2 large egg yolks
- 2 tsp vanilla extract
- 4 large egg whites, room temperature
- 1/3 cup sugar
- 1/2 tsp vanilla extract
Champagne Cupcakes with Sweet Champagne Buttercream Frosting
By Texaschef11
To Make The Cupcakes: Preheat oven to 350 degrees F (175 degrees C)
- Champagne Cupcake Ingredients:
- 2 3/4 * 2 3/4 cups all-purpose flour
- 3 * 3 tsp. baking powder
- 1 * 1 tsp. salt
- 2/3 * 2/3 cup butter
- 1 1/2 * 1 1/2 cups white sugar
- 3/4 * 3/4 cup champagne (the sweeter the better – even strawberry would be great!!)
- 6 * 6 egg whites
- Sweet Champagne Buttercream Frosting Ingredients:
- 3 1/4 * 3 1/4 cups powdered sugar
- 1 * 1 cup butter, at room temperature
- 1/2 * 1/2 teaspoon vanilla extract
- 3 * 3 tablespoons champagne, at room temperature