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Recipes
Chicken & Shrimp Jambalaya (Crock pot)
By Texaschef11
1. Cut chicken into 3/4-inch pieces
- 1 pound skinless, boneless chicken breast halves or thighs
- 2 cups thinly sliced celery (4 stalks)
- 2 cups chopped onion (2 large)
- 1 14.5-ounce can no-salt-added diced tomatoes, undrained
- 1 14-ounce can reduced-sodium chicken broth
- 1/2 of a 6-ounce can (1/3 cup) no-salt-added tomato paste
- 1 recipe Homemade Salt-Free Cajun Seasoning or 1 1/2 teaspoons salt-free Cajun seasoning
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 1/2 cups uncooked instant brown rice
- 3/4 cup chopped green, red, and/or yellow sweet pepper
- 8 ounces fresh or frozen peeled and deveined cooked shrimp*
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
- Celery leaves (optional)
Sweet Potato and Bacon Potstickers
By Texaschef11
Place sweet potatoes in a 400 degree oven
- # Dipping Sauce:
- # 2 large sweet potatoes
- # 1 egg + 1 egg white
- # 1 shallot
- # 1/2 tsp cinnamon
- # 1/4 tsp nutmeg
- # 1 tsp fresh ginger
- # 1 green onion
- # 6 slices thick hickory smoked bacon
- # 1/4 black pepper
- # 1/2 teaspoon salt
- # 1 tbsp dark brown sugar
- # 1 pack wonton wrappers
- # 1/2 cup cooking oil
- # 1/4 cup soy sauce
- # 1 tbsp peanut oil
- # 1 tsp sesame oil
- # 1 tsp chili oil
- # 2 tbsp rice wine vinegar
- # 2 tsp dark brown sugar
- # 1 Thai chili
Lime Basil Tarts
By Texaschef11
Lime Basil Mousseline Filling: 1
- Ingredients:
- 4 4 4 egg yolks
- 3 3 3 tbsp butter (45 gr)
- 2 2 juice of 2 limes (50 gr juice, 2 gr zest)
- 5 5 5 basil leaves, chiffonade (5 gr)
- 1/4 1/4 1/4 cup sugar (55 gr)
- (Whip Cream)
- 1 1 35% cup 35% cream; cold(225 gr)
- 1 1 1 tbsp sugar (15 gr)
- 1/2 1/2 1/2 tsp vanilla (1 gr)
- (Pâte Sucrée – Tart Shell Dough)
- 12-inch; 9-inch; 4 15 2 20 six 4 inch tarts/ prep: 15 min / chill: 2 hr/ bake: 20 min]
- 1 1 2 cup butter (250 gr; 2 sticks)
- 1 1/3 1 1/3 1/3 cup pastry flour (180 gr)
- 1 1/3 1 1/3 1/3 cup all purpose flour (180 gr)
- 2/3 2/3 2/3 cup sugar (125 gr)
- 1 1 1 large egg (~55 gr)
- 1/2 1/2 1/2 tsp vanilla (4 gr)
- + tart pans
- + rolling pin
- + plastic wrap
- Directions:
- 1 1. 1. Using the paddle attachment, lightly cream together butter, sugar, vanilla and salt in mixing bowl.
- 2 2. to Scrape down sides and add egg and mix until combined. Sift flours together, and add to the mixture just until incorporated. Do not over mix.
- Baking:
- to 375′F. to 375′F.
- 1 1. to Mold your pastry into your tart pan and refrigerate– refrigerating the dough prior to baking guards against excessive shrinking during baking.
- 2 2. to Using a fork, gently prick the bottom of the dough. Be careful not to fully puncture the dough or else any fillings might leak through.
- 4 4. 8-10 to 3-5 8-10 minutes. Remove the shells from the oven, allow to cool for 3-5 minutes and remove the parchment paper and beans.
- 5 5. 3/4 to 3-4 to to for 3/4 baked tart shells, return to the oven for 3-4 minutes to dry out the base. For fully baked, return to the oven until golden brown (8-10 minutes)
Pink Lemonade Cupcakes
By Texaschef11
Preheat oven to 350 degrees and line your cupcake pan with liners
- 1 box white cake mix
- 3/4 cup frozen pink lemonade concentrate
- 1/2 cup water
- 1/3 cup vegetable oil
- 4 egg whites
- 3 drops of red food coloring
- (makes two dozen)
- Frosting
- 3 cups confectioners sugar
- 1 stick unsalted butter (room temperature)
- 4 tbsp frozen pink lemonade concentrate
- Pinch of salt
Brown Butter and Butternut Squash Bread
By Texaschef11
Preheat your oven to 350 degrees, and grease two (9 inch) loaf pans
- Glaze (optional):
- 2 cups pureed roasted butternut squash
- 1 cup unsalted butter
- 3 large eggs
- 1 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg (preferrably freshly ground)
- 1/4 teaspoon ground cloves
- 5 tablespoons salted butter
- 1 teaspoon vanilla extract
- 1 1/2 cup or so of confectioner’s sugar
Snickerdoodle Pie
By Texaschef11
In bowl mix all ingredients together and spoon over baked pie
- Single crust Pie crust (I used one of the rolled kind you find in the biscuit section of the supermarket) OR make your own..which ever you prefer.
- Cinnamon sugar (2Tbsp. sugar + 2 tsp. cinnamon combined) DIVIDED into 2 equal amounts
- 2 Tbsp melted butter
- 1/2 cup butter divided
- 1/2 cup light brown sugar
- 3 Tbsp water
- another 1/4 tsp cinnamon
- 2 Tbsp light corn syrup
- 2 tsp vanilla (divided)
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cream of tarter
- 1/2 cup milk
- 1 1/2 cups flour
- Cream Cheese Glaze
- 3 ounces cream cheese, softened
- 3 tablespoons powdered sugar
- 2 tablespoons milk
- (you can adjust amounts based on the consistency you prefer)
Red Velvet Cheesecake
By Texaschef11
1. Preheat oven to 350°F
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon McCormick® Pure Vanilla Extract
- 2 eggs
- 2 ounces semi-sweet baking chocolate, melted
- 1 tablespoon McCormick® Red Food Color
- 1 prepared chocolate crumb crust (6 ounces)
Cinnamon Roll Cookies
By Texaschef11
1. In an electric or stand mixer, cream the sugar and butter
- 2 Cups sugar
- 1 Cup butter, softened
- 3 eggs
- 1 teaspoon vanilla
- 1 Cup sour cream
- 6 Cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 12 tablespoons softened butter, (divided into 6 equal slices (2 tablespoons a slice))
- 1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
- 1 1/2 Tablespoons ground cinnamon, divided
- Frosting
- 8 oz softened cream cheese
- 1/2 Cup powdered sugar
- 2-4 Tablespoons milk, to thin icing
Sweet Hot Baby Back Ribs
By Texaschef11
1. Combine first 4 ingredients in a small bowl
- * 2 tablespoons ground ginger
- * 1 teaspoon salt
- * 1 teaspoon black pepper
- * 1/2 teaspoon dried crushed red pepper
- * 3 slabs baby back pork ribs (about 5 1/2 lb.)
- * 2 limes, halved
- * Sweet-Hot 'Cue Sauce
Pecan Pies
By Texaschef11
This recipe makes 3 pies or 33 miniature pies
- 16 oz. pecans
- 2 sticks margarine
- 16 oz. package light brown sugar
- 1 heaping tablespoon (serving tablespoon, not measuring spoon) self-rising flour
- 16 oz. bottle light corn syrup
- 1 tablespoon (serving tablespoon, not measuring spoon) imitation vanilla
- 6 eggs
- 3 regular size (not deep dish) frozen pie crusts