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Recipes
Chile Rubbed Steak Taco
By Texaschef11
Prepare grill or an appliance like The Griddler In a small bowl, stir together chili powder, garlic powder, salt, ...
- 1 tablespoon plus 1 teaspoon chili powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cinnamon
- 16 ounces trimmed flank steak
- 6 6" white corn tortillas
- toppings of your choice
Pecan Crusted Spinach Artichoke Dip
By Texaschef11
1. Preheat oven to 400°F (205°C)
- 2 (9-ounce each) packages frozen creamed spinach, defrosted*
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup mayonnaise
- 1 (14-ounce) can artichokes, drained and coarsely chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup finely chopped onion
- 1/8 teaspoon cayenne pepper (optional)
- 1/3 cup crushed herb stuffing mix
- 1/2 cup chopped pecans
Best Ever Chocolate Chip Cookies
By Texaschef11
1. Preheat oven to 350 degrees F
- 3/4 c. unsalted butter, softened
- 3/4 c. brown sugar
- 1/4 c. granulated sugar
- 1 egg
- 2 tsp. vanilla extract
- 2 c. all purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. bittersweet chocolate chips
Coconut Banana Cupcakes
By Texaschef11
Preheat the oven to 350 degrees, and line the cupcake tins
- 1/2 cup well-mushed banana (it is easier to use a browner banana: they are softer and sugarier and better for our purposes)
- 1 1/4 cup all purpose flour
- 1/4 teaspoon making soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/3 cup canola oil (or 1/3 cup coconut oil)
- 3/4 cup coconut milk
- 2 teaspoons vanilla
- 1/4 cup chocolate chips (dark or semi sweet)
- 1/2 cup shredded coconut
- 1/2 cup shaved coconut
Strawberry Champagne Vinaigrette
By Texaschef11
To make the vinaigrette, combine the strawberries, apple cider vinegar, champagne, sugar and salt in the bowl of a ...
- 1 cup fresh strawberries, sliced
- 2 1/2 tbsp. apple cider vinegar
- 1 1/2 tbsp. Champagne
- 1 tbsp. sugar
- Pinch of salt
Beef Tenderloin with Bordelaise Sauce, Caramelized Carrots and Shallots
By Texaschef11
To make the bordelaise sauce, in a 3-quart saucepan over medium heat, melt the butter
- For the bordelaise sauce:
- 1 1/2 Tbs. unsalted butter
- 2 shallots, chopped
- 1 Tbs. freshly cracked pepper
- 1 bay leaf
- 6 to 8 fresh thyme sprigs
- 1 bottle (375ml) Cabernet Sauvignon (about
- 1 1/3 cups)
- 2 cups unsalted veal or beef stock
- 3 Tbs. unsalted butter
- 2 beef filets (preferably prime), each 6 oz., well trimmed
- Salt, to taste
- Freshly cracked pepper, to taste, plus 1/8 tsp.
- 1 carrot, cut into 1/4-inch dice (about 1 cup)
- 2 shallots, cut into 1/4-inch dice (about 1 cup)
- 1 fresh thyme sprig
- 1 bay leaf
- 1 Tbs. chopped fresh flat-leaf parsley
Lemon Ricotta White Chocolate Cookies
By Texaschef11
Heat oven to 350 degrees F
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup ricotta cheese
- 2 teaspoons finely grated lemon zest
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 2 large eggs
- 3/4 cup white chocolate chips
- 1/4 cup finely ground almonds
- Confectioners' sugar, for dusting
Pumpkin Lasagne
By Texaschef11
1. In a large nonstick frying pan, heat the oil over moderately low heat
- * 2 tablespoons olive oil
- * 2 onions, chopped
- * 2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
- * 2 1/4 teaspoons salt
- * 1 teaspoon fresh-ground black pepper
- * 1 teaspoon dried sage
- * 1/2 teaspoon grated nutmeg
- * 3 cups canned pumpkin puree (one 28-ounce can)
- * 1 1/2 cups heavy cream
- * 1 1/2 cups grated Parmesan
- * 1/2 cup milk
- * 9 no-boil lasagne noodles (about 6 ounces)
- * 1 tablespoon butter
Caramel Apple Cupcakes
By Texaschef11
1. Apple Spice Cupcakes: 1
- Apple Spice Cupcakes:
- 2 * 2 cups applesauce
- 2 * 2 eggs
- 1 * 1 cup water
- 1 * 1 box Duncan Hines® Spice Cake mix
- Dulce de Leche:
- 1 * 1 14 ounce can of condensed milk
- * Tip: For a time saver use Duncan Hines Caramel Frosting or canned dulce de leche from your local supermarket
- Butterscotch Frosting:
- 3/4 * 3/4 cup sugar
- 1/4 * 1/4 cup water
- 5 * 5 egg whites
- * Pinch of salt
- 2 * 2 cups unsalted butter, cut into 1/2 inch pieces at room temperature
- 1 1/2 * 1 1/2 teaspoon vanilla extract
- 2 * 2 teaspoon molasses
Dr Pepper or Big Red Jelly
By Texaschef11
Combine sugar, lemon juice, and soda pop in large saucepan
- 3 1/2 c. sugar
- 2 1/4 c. Dr. Pepper or Big Red soda pop
- 1/4 c. lemon juice
- 3 oz. liquid pectin
- Few drops red food color (if using Dr. Pepper soda)