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Recipes
Pumpkin Caramel Layer Cake with Cinnamon Pecan Topping
By Texaschef11
In a medium saucepan, combine the sugar and water
- Frosting:
- 1 cup sugar
- 1/2 cup water
- 1 1/2 sticks (6 ounces) unsalted butter, softened
- 2 tablespoons heavy cream
- 1 pound cream cheese, cut into 2-inch cubes
- 2 tsp vanilla extract
- Cake:
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1 1/4 cups light brown sugar
- 4 large eggs
- 3/4 cup vegetable oil
- One 15-ounce can pumpkin puree
- 1/2 cup whole milk
- Cinnamon Pecan Topping:
- 1 cup crushed pecans
- 1 egg white
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- 1/4 teaspoon salt
- Caramel Sauce for drizzle:
Mini Peanut Butter Cheesecakes
By Texaschef11
Preheat the oven to 350˚ F
- For the crust:
- 1 cup chocolate cookie crumbs (I use Oreos)
- 2 tbsp. unsalted butter, melted
- 1 tbsp. sugar
- For the cheesecake:
- 12 oz. cream cheese, at room temperature
- ¼ cup sour cream
- ½ cup peanut butter
- 2/3 cup sugar
- 1 large egg plus 1 large egg yolk
- Dash vanilla extract
- Pinch of coarse salt
- For the ganache:
- 4 oz. bittersweet chocolate, finely chopped
- ½ cup heavy cream
- 1 tbsp. unsalted butter, at room temperature
Caramelized Pear Risotto
By Texaschef11
Start by sauteeing the onions in the olive oil (with the basil and some salt + pepper) over high heat
- 2 ripe pears, chopped (we used Bartlett, but Bosc would probably do REALLY well)
- 1 medium red onion, chopped
- 1 small yellow onion, chopped
- ~1.5c arborio rice or medium grain white rice, or some combination thereof.
- 2 c chicken broth (we used bouillon) (or veg)
- ~1tsp dried basil or about 1tbsp fresh basil
- salt and pepper to taste
- ~1tbsp extra virgin olive oil
- Boiling water, as needed
Bobby Flay's Spice Rubbed Ribs with Honey Chipotle Glaze
By Texaschef11
Combine all spices in a small bowl
- Rub:
- 1/2 * 1/2 cup ancho chili powder
- 1/4 * 1/4 cup Spanish paprika
- 1/4 * 1/4 cup freshly ground black pepper
- 1/4 * 1/4 cup dry mustard
- 1/4 * 1/4 cup kosher salt
- 1/4 * 1/4 cup ground coriander
- 2 * 2 tablespoons dried oregano
- 2 * 2 tablespoons ground cumin
- 1 1/2 * 1 1/2 tablespoons chile de arbol
- 1/4 * 1/4 cup canola oil
- 2 * 2 racks country ribs, 12 ribs each, membrane removed
- * Charcoal briquettes
- * Chimney starter and newspaper
- 4 * 4 cups hickory or oak wood chips, soaked in cold water for at least 60 minutes
- 1 1/2 * 1 1/2 cups clover honey
- 3 * 3 heaping tablespoons chipotle in adobo puree
- * Parsley sprigs, for garnish
- Chipotle honey glaze:
- * Clover honey, to taste
- * Chipotle in adobo, pureed, to taste
- * Salt and pepper
Zucchini Lemon Muffins
By Texaschef11
Combine the first 6 ingredients in a bowl, and make a well in center of mixture
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 2 teaspoons grated lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup coarsely shredded zucchini
- 3/4 cup skim milk
- 3 tablespoons vegetable oil
- 1 large egg
- Cooking spray
Banana Split Cupcakes
By Texaschef11
To make the cupcakes, preheat the oven to 350° F
- For the cupcakes:
- 2 1/2 cups all-purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 12 tbsp. unsalted butter, at room temperature
- 2 1/2 cups sugar
- 6 eggs
- 1 cup plus 2 tbsp. buttermilk
- 1 1/3 cups mashed ripe banana
- For the filling:
- 1 lb. strawberries, hulled and diced small
- 2 tbsp. confectioners’ sugar
- 12 oz. crushed pineapple, drained
- For the frosting:
- 1 1/2 cups heavy cream, chilled
- 1/3 cup confectioners’ sugar, sifted
- 1/2 tsp. vanilla extract
- For the ganache:
- 8 oz. bittersweet chocolate, chopped
- 1 cup heavy cream
- 1 tbsp. light corn syrup
- For garnish:
- Multi-colored sprinkles
- Maraschino cherries
Jalapeno Cheddar Sandwich Bread
By Texaschef11
Adjust one oven rack to the lowest position, and another to the middle position
- 3 3/4 cups (18 3/4 ounces) unbleached all-purpose flour, plus more for dusting the work surface
- 2 teaspoons salt
- 1 cup cold buttermilk
- 1/3 cup water
- 2 Tablespoons unsalted butter, melted
- 3 Tablespoons honey
- 1 envelope (about 2 1/4 teaspoons) instant yeast
- 2-3 jalapenos, seeds and ribs removed, diced
- 1 cup shredded cheddar cheese (the sharper, the better)
Chicken and Black Bean Taco Salad with Chipotle Dressing
By Texaschef11
Preheat oven to 400°. Coat both sides of tortillas with cooking spray; place over 1-quart glass mixing bowls or 1...
- 4 * 4 (8-inch) 97%-fat-free flour tortillas (such as Mission)
- * Cooking spray
- 6 * 6 cups shredded iceberg lettuce, divided
- 1 1/2 * 1 1/2 cups chopped cooked chicken breast
- 1/3 * 1/3 cup taco sauce (such as Old El Paso)
- 1/2 * 1/2 teaspoon chopped canned chipotle chile in adobo sauce
- 3/4 * 3/4 cup canned black beans, rinsed and drained
- 3/4 * 3/4 cup frozen whole-kernel corn, thawed
- 1 1/2 * 1 1/2 teaspoons chili powder
- 1 * 1 teaspoon minced garlic
- 1 * 1 cup chopped tomato
- 4 * 4 large tomatillos, coarsely chopped
- 2 * 2 tablespoons chopped fresh cilantro
- 1/4 * 1/4 cup (1 ounce) shredded Monterey Jack cheese
- 2 * 2 tablespoons sliced green onions
- 3/4 * 3/4 cup fat-free ranch dressing
- 1 * 1 tablespoon chopped canned chipotle chile in adobo sauce
Fish Tacos with Lime Cilantro Crema
By Texaschef11
Preheat oven to 425 To make the crema In a small bowl, whisk together onions, cilantro, mayonnaise, sour cream, l...
- For the crema
- 1/4 cup thin sliced green onions
- 1/4 cup chopped fresh cilantro
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 teaspoon grated lime zest
- 1 1/2 teaspoons fresh lime juice
- 1/4 teaspoon salt
- 1 garlic clove, minced
- For the tacos
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1/8 teaspoon granulated garlic
- 24 ounces red snapper fillets
- 8 6" white corn tortillas
- 2 cups shredded romaine
Taco Seasoned Chex Mix
By Texaschef11
1. In large microwavable bowl, mix cereals, crackers, pretzels and peanuts
- 6 cups Corn Chex® cereal
- 2 cups bite-size cheese crackers
- 2 cups bite-size pretzel twists
- 1 cup salted peanuts
- 3 tablespoons vegetable oil
- 2 tablespoons water
- 1 package (1.25 oz) Old El Paso® taco seasoning mix