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Recipes
Chicken Marsala
By Texaschef11
In a shallow bowl or plate combine the flour and spices and stir to combine thoroughly
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon oregano
- ½ teaspoon thyme
- 2 boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms
- ¾ cup Marsala
- 1 cup chicken stock
Banana Whoopie Pies
By Texaschef11
Preheat oven 350F. Line a baking sheet with parchment paper
- 2 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup butter, room temperature
- 1 1/4 cups sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cups mashed banana (2 medium)
Mac N Cheese Bites
By Texaschef11
Cook the pasta according to the package directions and drain well
- 1 lb. elbow macaroni
- 3 Tbsp. butter
- 4 Tbsp. flour
- 1-1/2 cup milk (skim works fine)
- 3 packed cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated, plus more for sprinkling on top
- 2 extra large egg yolks
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg, freshly grated
Butterfinger Crunch Brownies
By Texaschef11
Preheat oven to 350 In a medium bowl, whisk together the flour, baking powder, salt and cinnamon
- 1 3/4 cups sifted all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 8 tablespoons unsalted butter, room temperature
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 9 mini Butterfingers, coarsely chopped
Chocolate Espresso Cupcakes with Mocha Mascarpone Frosting
By Texaschef11
Preheat the oven to 325°F (170°C)
- 6 ounces (175 grams) flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 Tbs unsweetened cocoa powder
- 5 ounces (150 grams) sugar
- 1 tsp fine espresso powder
- 2 large eggs, lightly beaten
- 2/3 cup (150 ml) warm milk
- 2/3 cup (150 ml) vegetable oil
- 1 tsp vanilla extract
Rock & Roll BBQ Jerk Chicken
By Texaschef11
1. Put all marinade ingredients in food processor (or blender)
- 2 small white onions - chopped
- 2 cloves garlic
- 1/4 cup cilantro leaves
- 1 cup finely chopped scallions (green onion...stalk and all)
- 4 tsp fresh thyme leaves
- 2 tsp salt
- 4 tsp sugar
- 2 tsp ground Allspice (Jamaican Pimento)
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 3 hot peppers, chpped (Scotch Bonnet or Habanero...Jalapeno if you have a soft stomach)
- 2 tsp ground black pepper
- 6 tbl soy sauce
- 2 tbl cooking oil
- 2 tbl white or cider vinegar
Lemon Rosemary Chex Mix
By Texaschef11
1. In large microwavable bowl, microwave butter on High about 40 seconds or until melted
- 1/4 cup butter
- 2 tablespoons fresh rosemary leaves, minced
- 1 tablespoon lemon zest
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 cups Corn Chex® cereal
- 2 cups Wheat Chex® cereal
- 2 cups Rice Chex® cereal
- 1 cup raw almonds
- 1 cup Parmesan-flavored crackers (not fish-shaped)
Double Lemon Cheesecake
By Texaschef11
Preheat oven to 350 degrees and butter bottom and sides of spring form pan
- For the shortbread crust:
- 1 c flour
- 1 Tbsp corn starch
- 1/4 tsp salt
- 1/3 c unsalted butter, at room temperature
- 1/3 c sugar
- 2 large egg yolks
- 2 tsp vanilla extract
- For the cheesecake:
- 3 packages (8 oz each) cream cheese, softened
- 1 c sugar
- 3 Tbsp corn starch
- zest of 1 lemon (just the yellow part)
- juice of 1 lemon (no seeds please)
- 1/2 tsp vanilla
- 3 eggs
- For the lemon curd (or just buy some at the store):
- 3/4 c sugar
- 2 Tbsp corn starch
- 1/2 c water
- 1/4 c lemon juice
- 1 egg yolk, beaten
Strawberry Lemonade
By Texaschef11
In a medium saucepan, bring the water and sugar to a boil
- 2 cups water
- 1 cup sugar
- 1 Tbs. grated lemon peel (don't worry it gets strained out)
- 1 cup fresh lemon juice (from about 6 lemons)
- 1 pint strawberries, hulled and halved (about 2 cups)
- 2 cups sparkling water or club soda, chilled
- mint sprigs, whole strawberries and/or lemon slices for serving (optional)
Ninfa's Spicy Pickled Carrots
By Texaschef11
In a medium-sized pot, add the water, vegetable oil, vinegar and chiles de arbol
- 1 cup water
- 1/4 cup vegetable oil
- 2 cups white vinegar
- 1 ounce chiles de arbol, stems removed
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 teaspoon kosher salt (plus more to taste)
- 1 pound carrots, cut into thin rounds
- 1/4 cup slivered onions
- 1 garlic clove
- 1 jalapeño, seeds and stem removed, sliced