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Recipes
Chocolate Raspberry Truffle Cupcakes
By Texaschef11
To make the cupcakes, preheat the oven to 350° F
- For the cupcakes:
- 9 tbsp. unsweetened cocoa powder
- 1 1/2 cups cake flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 8 tbsp. unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup strong coffee (or water)
- 1/2 cup whole or low-fat milk
- For the filling:
- Seedless raspberry jam
- For the raspberry truffles:
- 2 pints fresh raspberries
- 5 oz. semisweet or bittersweet chocolate, finely chopped
- 1/4 cup seedless raspberry jam
- 1/3 cup heavy cream
- For the frosting:
- 16 tbsp. unsalted butter, at room temperature
- 6 cups powdered sugar
- 1/2 cup seedless raspberry jam
- Pink icing color (optional)
Shrimp and Crab Stuffed Jalapenos
By Texaschef11
Using latex gloves, cut jalapenos in half lengthwise, scoop out seeds and veins
- 36 * 36 large jalapeno peppers
- 1 * 1 box lower-sodium chicken Stove Top stuffing
- 1 * 1 lb popcorn salad shrimp, cooked and peeled
- 1 * 1 lb crabmeat
- 1 * 1 pkg onion soup mix
- 1 * 1 pkg shredded Mexican cheese
- 4 * 4 lbs smoked bacon
- * Lemon pepper seasoning
- * Water, amount varies
Baked Sweet Potato Donuts
By Texaschef11
Prick the sweet potato several times with a fork and microwave for 8 minutes, until tender
- Cinnamon Sugar Coating:
- 1 cup mashed sweet potato total (I used 2 medium-sized potatoes)
- 3 tbsp unsalted butter
- 1/2 cup milk (I used whole)
- 2 1/4 tsp instant dry yeast
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 1/4 tsp sea salt
- 1/4 tsp ground nutmeg
- 1 tbsp vanilla
- 1 extra large egg
- 2 extra large egg yolks
- 3.5 cups bread flour, plus more for rolling
- 1 cup sugar
- 1 tsp cinnamon
- 4 tbsp unsalted butter, melted
Rio Grande Cornbread (Guy Fieri)
By Texaschef11
Preheat the grill to medium-high
- 2 ears corn, husked
- 1/4 cup bacon fat
- 1 1/4 cups yellow cornmeal
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs, beaten
- 1/2 cup creme mexicana (Mexican sour cream)
- 1 cup chopped fire roasted Hatch green chiles
- 1/8 cup water
- 1/2 cup chopped onion
- 12 ounces goat cheese
Pumpkin French Toast w/ Fig-Maple Syrup & Allspice
By Texaschef11
Butter: Place ingredients in a food processor and process until smooth
- Allspice Butter
- 1 stick unsalted butter, at room temperature
- 2 teaspoons ground allspice
- 2 tablespoon pure maple syrup
- ¼ teaspoon salt
- Fig Maple Syrup
- 8 fresh figs, quartered
- 1 ¼ cups pure maple syrup
- Pumpkin French Toast
- 1 heaping cup canned pumpkin puree
- 6 large eggs
- 2 egg yolks
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon cloves
- 1 teaspoon pure vanilla extract
- 2 cups whole milk
- 1 cup heavy cream
- ¼ teaspoon salt
- 8 1-inch thick slices day-old brioche or challah
- 4 tablespoons unsalted butter, cut into tablespoons
- ¼ cup vegetable oil
Pork Chop Marsala
By Texaschef11
Heat a large nonstick skillet over medium-high heat
- 6 tablespoons all-purpose flour, divided
- 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
- Cooking spray
- 1/3 cup minced shallots (about 2)
- 2 teaspoons bottled minced garlic
- 1 (8-ounce) package presliced mushrooms
- 2 teaspoons chopped fresh thyme
- 1 cup fat-free, less-sodium chicken broth
- 1/4 cup Marsala wine or dry sherry
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Throwdown's Fried Chicken with Ancho-Honey
By Texaschef11
1. Whisk together 1 quart of the buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large bak...
- 1 quart buttermilk, plus 2 cups
- Kosher salt
- 2 teaspoons chile de arbol powder or 2 tablespoons hot sauce
- 2 chickens (3 to 4 pounds), cut up into 8 pieces
- 3 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sweet paprika
- 2 teaspoons cayenne
- Freshly ground black pepper
- Peanut oil, for deep-frying
Tequila Bars - Guy Fieri
By Texaschef11
Preheat the oven to 350 degrees
- 1 12-ounce box vanilla wafers
- 1/2 cup pine nuts
- 3/4 cup unsalted butter (1 1/2 sticks), melted
- 1/3 cup tequila
- 1/2 cup fresh lime juice
- 5 large egg yolks, plus 2 egg whites
- 1 14-ounce can sweetened condensed milk
- 1 tablespoon sugar
- Agave nectar or honey, for drizzling (optional)
Chorizo con Queso
By Texaschef11
1. Warm the oil in a heavy saucepan over medium heat
- 1 tablespoon corn oil
- 1/2 pound chorizo
- 1/2 cup minced white onion
- 1 clove garlic, minced
- 1 cup diced tomato
- 1/3 cup roasted poblano pepper diced
- 1/3 cup chicken stock
- 3 cups grated mild Cheddar
Banana Streusel Muffins with Caramel Glaze
By Texaschef11
In a large bowl, combine dry ingredients
- Streusel Topping:
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large ripe bananas, mashed
- 3/4 cup granulated Sugar
- 1 egg, lightly beaten
- 1/4 cup butter, melted
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 1/4 cup brown Sugar
- 1/4 cup all-purpose flour
- 1/4 cup quick oats
- 2 tablespoons cold butter
- Caramel Glaze:
- 2 tablespoons butter
- 1/4 cup brown Sugar
- 1-1/2 tablespoons milk
- 1/2 cup powdered Sugar