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Recipes
Chipotle Rubbed Cowboy Steak With Jalapeno Jelly
By Texaschef11
Rub paste over steak to thinly cover, refrigerate for at least 4 hours, tightly covered
- 24 ounces prime bone --in short tail ribeye
- --chipotle paste--
- 8 cloves roasted garlic
- 6 tablespoons chipotle powder
- 6 tablespoons kosher salt
- 1 tablespoon coarse ground black pepper
- 6 tablespoons peanut oil
- --jalapeno jelly--
- 4 jalapeno peppers -- seeded and chopped
- 1 cup new mexican red peppers -- diced
- 2 cups cider vinegar
- 4 cups sugar
- 6 ounces liquid pectin
Lemon Biscotti
By Texaschef11
Preheat oven to 350. In a large mixing bowl combine the flour, sugar, and baking powder
- For the Biscotti:
- 2 3/4 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 1/2 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon canola oil
- 3 eggs
- Cooking spray
- For the Glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/8 teaspoon fresh lemon juice
Baked Tex Mex Pimiento Cheese Dip
By Texaschef11
Preheat the oven to 350 degrees and lightly grease a 2-quart baking dish
- 1/2 cup mayonnaise
- 6 oz cream cheese, softened to room temperature (reduced fat is fine)
- 3/4 cup chopped roasted red bell pepper
- 2 jalapeno peppers, seeds and ribs removed, chopped finely
- 8 oz extra sharp cheddar, grated (about 2 cups)
- 8 oz Pepperjack cheese, grated
- 1/3 cup minced scallion (2-3 scallions)
- 1/3 cup minced fresh cilantro
- 1 tsp Worcestershire sauce
- 1/4 tsp red pepper flakes (more or less to taste)
- salt and pepper to taste
- tortilla chips, for serving
Lime in the Coconut Donuts
By Texaschef11
Dissolve yeast in warm water in the bowl of a stand mixer
- for the donut:
- 1/2 ounce packages yeast
- 1/4 cup hot water, roughly 110 degrees in temperature
- 1 1/2 cups milk, scalded and cooled
- 1/2 cup sugar
- 1 teaspoon kosher salt
- 2 eggs
- 1/3 cup shortening
- 5 cups all-purpose flour
- canola oil
- Lime Mousse
- 1/2 cup pure lime cocktail syrup
- 1/2 cup simple syrup
- 4 large egg yolks
- 1 package unflavored gelatin
- 1 1/2 cups whipping cream
- Pina Colada Frosting
- 1/3 cup butter
- 2 cups powdered sugar
- 3/4 cup pineapple coconut juice blend
- 1/2 teaspoon rum extract
- flaked coconut to garnish
Creamy Spinach Lasagne Rolls
By Texaschef11
Prepare pot to boil water for the lasagne noodles
- For the white sauce:
- 1/4 c butter
- 1/4 c flour
- 2 c milk
- garlic powder to taste
- dash of nutmeg
- For the lasagne roll-ups:
- 1 box (16-oz.) lasagne noodles
- 1 box (10-oz.) frozen spinach (thawed and drained)
- 2 cartons (15-oz. each) Ricotta cheese
- 2 c shredded mozzarella cheese
- 2/3 c Parmesan cheese
- 2 eggs
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 tsp Italian seasoning
- salt/pepper to taste
- dash nutmeg
Mini Moon Pies
By Texaschef11
To make the dough: In a mixer fitted with the paddle attachment, cream the butter until smooth
- Dough:
- 12 * 12 Tbs butter, at room temperature
- 3/4 * 3/4 cup powdered sugar
- 2 * 2 tsp vanilla extract
- 1/4 * 1/4 cup cocoa powder
- 2 * 2 Tbs cornstarch
- 1 * 1 cup all-purpose flour
- Marshmallows:
- 1/4 * 1/4 cup water
- 1/4 * 1/4 cup light corn syrup
- 3/4 * 3/4 cup sugar
- 2 * 2 egg whites
- 1 * 1 Tbs gelatin
- 2 * 2 Tbs cold water
- 1/4 * 1/4 tsp vanilla extract
- Chocolate Coating:
- 12 * 12 ounces semisweet chocolate, chopped
- 1/4 * 1/4 cup vegetable oil
Pecan Pie Muffins
By Texaschef11
Combine first three ingredients in a large bowl, make a well in the center of the mixture
- 1 Cup chopped pecans
- 1 Cup brown sugar
- 1/2 Cup plain flour
- 2 eggs
- 1/2 Cup butter or margarine, melted
Bacon Grits Fritters
By Texaschef11
1. Prepare grits according to package directions, using 4 cups milk and 1 tsp
- 1 cup uncooked quick-cooking grits
- 4 cups milk
- 1 teaspoon salt
- 1 1/2 cups (6 oz.) shredded extra-sharp white Cheddar cheese
- 1/2 cup cooked and finely crumbled bacon (about 8 slices)
- 2 green onions, minced
- 1/2 teaspoon freshly ground pepper
- 2 large eggs
- 3 cups Japanese breadcrumbs (panko)
- Vegetable oil
Spicy Chipotle Sliders
By Texaschef11
Chipotle Mayonnaise: Combine mayonnaise, chipotle pepper, adobo sauce and lime juice in a food processor then puree...
- * Chipotle Mayonnaise:
- 1/2 * 1/2 cup mayonnaise
- 1 * 1 tablespoon chopped chipotle peppers in adobo sauce
- 1/2 * 1/2 tablespoon adobo sauce
- 1 * 1 teaspoon fresh lime juice
- 1/2 * 1/2 teaspoon lime zest
- * Salt and pepper to taste
- * Sliders:
- 1 1/4 * 1 1/4 pounds ground sirloin
- 2 * 2 tablespoons chipotles in adobo sauce, minced
- 2 * 2 tablespoons steak sauce
- 1/4 * 1/4 cup minced onion
- 1/2 * 1/2 teaspooon ground cumin
- 1 * 1 package small rolls
- * Pepper jack cheese
- * Burger bar options; lettuce, red onion sliced pickles, mustard, sliced tomatoes, ketchup, pepperoni, hot peppers.
Fried Pickles
By Texaschef11
Drain the pickles, reserving 2/3 cup of the pickle juice
- 1 pint sliced dill pickles
- 1 large egg, lightly beaten
- 3/4 cup plus 1 tbsp. all-purpose flour, divided
- 1/2 tsp. hot sauce
- 1 tsp. cayenne pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- Pinch of salt
- Vegetable or canola oil, for frying
- Ranch dressing, for serving