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Recipes
Baked French Toast Casserole with Praline Topping
By Texaschef11
1. Generously butter a 9×13-inch baking dish
- For the Praline Topping:
- 1 loaf French bread (13 to 16 ounces)
- 8 eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash of salt
- 1 cup unsalted butter, at room temperature
- 1 cup light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt
Coconut Banana Bread with Lime Glaze
By Texaschef11
Preheat oven to 350°
- 2 cups all-purpose flour (about 9 ounces)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 1/4 cup plain low-fat yogurt
- 3 tablespoons dark rum
- 1/2 teaspoon vanilla extract
- 1/2 cup flaked sweetened coconut
- Cooking spray
- 1 tablespoon flaked sweetened coconut
- 1/2 cup powdered sugar
- 1 1/2 tablespoons fresh lime or lemon juice
Baked Spinach Dip Mini Bread Bowls
By Texaschef11
Preheat oven to 350 degrees F
- 13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury
- 2 tablespoons extra virgin olive oil
- 2 cups baby spinach, coarsely chopped
- 1 clove fresh garlic, minced
- 3 oz softened cream cheese
- 1/2 cup light sour cream
- 2 Tablespoons fresh shredded parmesan cheese
- 1/8 teaspoon ancho chile pepper
- 1/8 teaspoon garlic salt
- 1/8 teaspoon table salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 Cup shredded mozzarella cheese
Chocolate Caramel Molten Lava Cake
By Texaschef11
1. In a bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate until...
- * 7 ounces bittersweet chocolate, finely chopped
- * 2 cups plus 2 tablespoons granulated sugar
- * 1 cup whipping cream
- * 1/4 cup (1/8 lb.) butter
- * 4 large eggs, separated
- * 3 tablespoons all-purpose flour
- * Powdered sugar
Asiago Bagels
By Texaschef11
1. To make the sponge, stir the yeast into the flour in a 4-quart mixing bowl
- Sponge:
- 1 teaspoon (0.11 ounce) instant yeast
- 4 cups (18 ounces) unbleached high-gluten or bread flour
- 2 1/2 cups (20 ounces) water, at room temperature
- Dough:
- 1/2 teaspoon (.055 ounce) instant yeast
- 3 3/4 cups (17 ounces) unbleached high-gluten or bread flour
- 2 1/2 teaspoons salt
- 2 teaspoons (.33 ounce) malt powder OR 1 Tablespoon (.5 ounce) dark or light malt syrup, honey or brown sugar
- 8 ounces Asiago cheese, shredded
- To Finish:
- 1 Tablespoon baking soda
- Cornmeal or semolina flour for dusting
- 1 cup shredded Asiago cheese
Grilled Tomato Soup with Grilled Cheese Croutons
By Texaschef11
Prepare the soup: Preheat the panini grill to high heat
- For the soup:
- 2 pounds tomatoes, halved
- 1-2 cups vegetable broth
- 3 tablespoons extra virgin olive oil, divided
- Salt and black pepper
- 1 medium yellow onion
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon granulated sugar
- 2 tablespoons chopped fresh parsley
- 1 sprig fresh thyme
- For the grilled cheese croutons:
- 2 tablespoons butter, softened
- 1 teaspoon chopped fresh basil*
- 1/2 teaspoon chopped fresh chives*
- 1/2 teaspoon chopped fresh thyme*
- 4 slices sourdough bread
- 6 slices Sargento Colby-Jack cheese, or other semi-firm cheese
- The herbs are optional, but they do add great flavor if you have them on hand.
Ancho Chile Shrimp Quesadilla
By Texaschef11
In a dry skillet heated on high, toast the ancho chile for about 10 seconds or just until it starts to puff
- For the shrimp:
- 1 dried ancho chile, stems and seeds removed
- 1/4 cup orange juice
- 1 tablespoons lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- Pinch of cayenne
- 2 cloves garlic, roughly chopped
- Salt to taste
- 1 pound of large uncooked shrimp (31-35 count), heads removed, peeled and deveined
- 1 tablespoon unsalted butter
- For the quesadillas:
- 1 tablespoon unsalted butter
- 8 six-inch flour tortillas
- 1 cup shredded Monterrey Jack cheese (4 ounces)
- 1 cup shredded Muenster cheese (4 ounces)
- 2 jalapeño chiles, stems and seeds removed, chopped
- 1/4 cup chopped cilantro
- 2 cooked pieces of bacon, crumbled (optional)
- Salsa for serving
Nutella and Sea Salt Stuffed Sugar Cookies
By Texaschef11
Using a 1 teaspoon measure, scoop out Nutella and place in small mounds on a cookie sheet lined with parchment pape...
- 1/2 cup Nutella (chocolate-hazelnut spread)
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups plus 1/3 cup granulated sugar, divided
- 14 tbsp (1 3/4 sticks) unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp sea salt
Beer Cheese Soup
By Texaschef11
1. Saute carrots, onions, and celery in butter until very tender
- 1/2 cup Carrots, chop fine
- 1 cup Onion, chop fine
- 1/4 cup celery, chop fine
- 1 (32 ounces) package Velveeta cheese, cut into litle cubes
- 3 T Butter
- 1/4 cup Flour
- 1 can Chicken Broth (14oz)
- 1 1/2 cups Heavy Cream
- 1/2 cup Wisconsin Made Beer
Tres Leches Cake
By Texaschef11
1. Preheat oven to 350 degrees
- 1 cup All-purpose Flour
- 1-1/2 teaspoon Baking Powder
- 1/4 teaspoons Salt
- 5 whole Eggs
- 1 cup Sugar, Divided
- 1 teaspoon Vanilla
- 1/3 cups Milk
- 1 can Evaporated Milk
- 1 can Sweetened, Condensed Milk
- 1/4 cups Heavy Cream
- WHIPPED TOPPING
- 1 pint Heavy Cream, For Whipping
- 5 Tablespoons Sugar