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Recipes
Turkey Monte Cristo Panini
By Texaschef11
Preheat the panini grill to medium high heat
- 3 tablespoons cranberry sauce, plus more for dipping
- 2 tablespoons whole grain Dijon mustard
- 8 slices country bread, a denser variety is best
- 8 slices Swiss cheese
- 3/4 lb sliced carved turkey
- 4 eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- Confectioner’s sugar, for dusting
Meyer Lemon Ricotta Cookies
By Texaschef11
1. Preheat oven to 375 degrees F
- 2 1/2 cups AP flour
- 1 tspn baking powder
- 1 tspn salt
- freshly grated zest of one meyer lemon
- 2 scant cups sugar
- 1 stick unsalted butter, at room temperature
- 2 eggs
- 15 oz. whole milk ricotta cheese
- 3 Tbspn freshly squeezed meyer lemon juice
Rum Punch Cupcakes
By Texaschef11
To make the cupcakes, preheat the oven to 350˚ F
- For the cupcakes:
- 3 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. salt
- 1/4 tsp. freshly grated nutmeg
- 16 tbsp. unsalted butter, at room temperature
- 2 cups sugar
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 tbsp. vanilla extract
- 3/4 cup canned coconut milk
- 3 tbsp. dark rum (optional)
- For the rum glaze:
- 6 tbsp. canned coconut milk
- 3 tbsp. sugar
- 1/4 cup dark rum
- For the frosting:
- 1 cup chopped pineapple
- 2-3 tbsp. rum
- 2 tsp. freshly squeezed lime juice
- 2 cups heavy cream
- 1/2 cup plus 2 tablespoons confectioners’ sugar
Pink Lemonade Fondant
By Texaschef11
1. Sprinkle gelatin over water in a microwave safe bowl
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 1 teaspoon pure lemon extract
- 1/2 cup light corn syrup
- 1 tablespoon glycerin
- 2 pounds confectioners’ sugar
- 3/4 teaspoon citric acid
- food coloring
- 1/2 tsp of vegetable shortening
Chocolate Raspberry Truffle Cake
By Texaschef11
To make the cake, preheat the oven to 350˚ F
- For the cake:
- 1 1/2 cups (4 1/2 oz.) unsweetened cocoa powder
- 1 tbsp. espresso powder
- 1 1/2 cups boiling water
- 3/4 cup sour cream
- 1 tbsp. vanilla extract
- 3 sticks (12 oz.) unsalted butter, at room temperature
- 2 1/2 cups plus 2 tbsp. (18 1/4 oz.) sugar
- 3 large eggs
- 1 3/4 cups plus 2 tbsp. (9 1/4 oz.) all-purpose flour
- 1 1/4 tsp. baking soda
- 3/4 tsp. salt
- For the raspberry filling:
- 16 oz. frozen raspberries, thawed
- 1/3 cup sugar
- 3 tbsp. cornstarch
- 1 tsp. lemon juice
- For the ganache filling:
- 8 oz. bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 3 tbsp. unsalted butter, at room temperature
- For the raspberry frosting:
- 1 cup sugar
- 4 large egg whites
- 21 tbsp. unsalted butter, at room temperature
- 1/3 cup strained raspberry puree*
- 1/2 tsp. vanilla extract
- Pink gel icing color (optional)
- For the chocolate glaze:
- 4 oz. bittersweet chocolate, finely chopped
- 1/2 cup heavy whipping cream
- 1/4 cup light corn syrup
- 2 tsp. vanilla extract
- For garnish:
- Additional fresh raspberries
Blueberry Topped Lemon Cheesecake
By Texaschef11
1. Preheat oven to 350 degrees F
- 1/3 cup butter, softened
- 1/4 cup sugar
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/8 teaspoon salt
- 4 8-ounce packages cream cheese, softened
- 1 8-ounce carton mascarpone cheese
- 1-1/2 cups sugar
- 2 eggs
- 2 tablespoons finely shredded lemon peel
- 3 tablespoons lemon juice
- 3 cups blueberries
- 1/2 cup sugar
- 1 tablespoon water
- 3 tablespoons lemon juice
Spicy Beef and Black Bean Chili
By Texaschef11
1Cook beef in a medium pot on medium high heat until browned
- 1 pound ground sirloin
- 1 Tablespoon Less Sodium Old El Paso Taco Seasoning Mix
- 1 (15.25 ounce) can Green Giant Whole Kernel Sweet Corn, drained
- 1 (15 ounce) can black beans, not drained
- 2 (14.5 ounce) can Muir Glen Fire Roasted Diced Tomatoes with Green Chilies, one drained, one not drained
- 1 cup water
- 1/2 teaspoon black pepper
- 6 Tablespoons reduced-fat sour cream
- (optional) chopped green onions or cilantro, garnish
Spicy Spinach Enchilada Dip
By Texaschef11
Preheat oven to 425 degrees
- # 1 can refried beans with jalapenos
- # 4 oz softened cream cheese
- # 1/2 cup Mexican blend shredded cheese
- # 2 tbsp hot sauce
- # 1 tsp cumin
- # 1 tbsp chili powder
- # 1/3 cup green chili enchilada sauce
- # 1 box thawed chopped spinach
- # 4 oz sour cream
- # 3/4 cup red enchilada sauce
- # 1 cup Mexican blend shredded cheese
Banana Coconut Ice Cream
By Texaschef11
Bake coconut in a shallow pan at 350°, stirring occasionally, 10 minutes or until toasted
- 2 * 2 cups sweetened flaked coconut
- 1 * 1 cup sugar
- 6 * 6 egg yolks
- 4 * 4 cups milk
- 2 * 2 cups half-and-half
- 1 * 1 (15-ounce) can cream of coconut
- 2 * 2 teaspoons vanilla extract
- 3 * 3 ripe bananas, mashed
- * Garnish: toasted sweetened flaked coconut
S'Mores Pudding
By Texaschef11
Preheat the oven to 300˚ F
- For the graham cracker layer:
- 4 1/2 whole graham crackers (5 x 2 1/2 inch rectangles), coarsely crumbled
- 2 tbsp. unsalted butter, melted
- 1 tbsp. sugar
- Dash of ground cinnamon
- For the chocolate pudding:
- 1 cup sugar
- 3 tbsp. cornstarch
- 2 tbsp. unsweetened cocoa powder
- 1 tsp. espresso powder (optional)
- Pinch of salt
- 3 large egg yolks
- 2 cups whole milk
- 1/2 cup heavy cream
- 8 oz. bittersweet chocolate, finely chopped
- 1 tbsp. whiskey (optional)
- 1 tbsp. unsalted butter
- 1 tsp. vanilla extract
- For the marshmallow topping:
- 2 large egg whites
- 1 cup sugar
- 1/4 cup water
- 2 tbsp. light corn syrup
- 1 1/4 tsp. vanilla extract