Texaschef11's profile page
Recipes
Cowboy Cookies
By Texaschef11
Whisk the flour, baking soda, baking powder and salt together in a medium bowl
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups rolled oats
- 14 tablespoons (1 3/4 sticks) unsalted butter, cut into 1-inch cubes (see note above)
- 3/4 cup granulated sugar
- 1 cup firmly packed dark brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- 2 cups semisweet chocolate chunks (about 12 oz)
- 3/4 cup thin salty pretzels (about 1 1/2 oz), broken into tiny pieces
Blueberry Chipotle Chutney
By Texaschef11
Combine all ingredients in a large saucepan; bring to a boil
- 4 * 4 cups fresh blueberries
- 1 * 1 cup finely chopped Granny Smith apple
- 1/2 * 1/2 cup white wine vinegar
- 1/3 * 1/3 cup sugar
- 1/3 * 1/3 cup honey
- 3 * 3 tablespoons grated orange rind
- 1 * 1 tablespoon mustard seeds
- 2 * 2 tablespoons chopped canned chipotle chiles in adobo sauce (about 2 chiles)
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon ground ginger
Chorizo Refried Beans (Tyler Florence)
By Texaschef11
Finely chop the chorizo into small dice
- 4 * 4 links smoked Mexican chorizo
- 1/4 * 1/4 cup extra-virgin olive oil
- 1/4 * 1/4 white onion, finely diced
- 2 * 2 cloves garlic, peeled and chopped
- 2 * 2 (15.5 ounce) cans red kidney beans
- 1 to 2 * 1 to 2 cups low-sodium chicken stock
- * Kosher salt and freshly ground black pepper
Caramel Italian Cream Cake
By Texaschef11
Cake: 1. Preheat oven to 350°
- Quick Caramel Frosting:
- * 3 cups shaved coconut
- * 1 cup finely chopped pecans
- * 1/2 cup butter, softened
- * 1/2 cup shortening
- * 1 1/2 cups granulated sugar
- * 1/2 cup firmly packed dark brown sugar
- * 5 large eggs, separated
- * 1 tablespoon vanilla extract
- * 2 cups all-purpose flour
- * 1 teaspoon baking soda
- * 1 cup buttermilk
- * 1 cup sweetened flaked coconut
- * 1 cup butter
- * 1 cup firmly packed light brown sugar
- * 1 cup firmly packed dark brown sugar
- * 1/2 cup heavy cream
- * 4 cups powdered sugar, sifted
- * 2 teaspoons vanilla extract
- Preparation
- 1. Bring first 3 ingredients to a rolling boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly (about 7 minutes).
- 2. Stir in cream, and bring to a boil; remove from heat. Pour into bowl of a heavy-duty electric stand mixer. Gradually beat in powdered sugar and vanilla at medium speed, using whisk attachment; beat 8 to 12 minutes or until thickened. Use immediately.
- Test Kitchen Tip: Don't panic if you overbeat the frosting. Thin to a spreadable consistency by adding 1 to 2 tsp. hot water.
- * Cream Cheese Frosting
- * 1/4 cup butter, softened
- * 1/2 (8-oz.) package cream cheese, softened
- * 2 cups powdered sugar
- * 1 teaspoon vanilla extract
- Preparation
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
Chocolate Cherry Pinwheels
By Texaschef11
1. In large bowl, beat butter, sugar and eggs with electric mixer on medium speed until smooth
- 3/4 cup butter or margarine, softened
- 1 cup sugar
- 2 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons almond extract
- 1/4 cup maraschino cherries, finely chopped and drained on paper towels
- 3 drops red food color
- 1 teaspoon vanilla
- 1 tablespoon milk
- 1/4 cup unsweetened baking cocoa
Roasted Shrimp Wontons with Spicy Mango Sauce
By Texaschef11
Preheat oven to 400 degrees
- # Wontons:
- # 1 pound (16 to 18 count) shrimp, peeled and deveined
- # 2 tbsp olive oil
- # Salt and pepper to taste
- # 8 oz cream cheese
- # 1 small jalapeno, minced
- # 1 scallion, chopped
- # Sesame seeds
- # 1 pkg wonton wrappers
- #
- # Dipping sauce :
- # 1/2 cup chopped mango
- # 1/4 cup Korean/Asian BBQ sauce
- # 1/4 cup rice wine vinegar
- # 3 tbsp corn oil
Sour Cream Blueberry Pancakes
By Texaschef11
Whisk together the flour, sugar, baking powder and salt in a bowl
- 1 ½ cups flour
- 3 tablespoon sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup sour cream
- ¾ cup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup fresh blueberries
- Shortening to grease the griddle
Barbecue Chicken Salad
By Texaschef11
To make the avocado vinaigrette-put all of the ingredients except the oil into a food processor or blender
- For the Avocado Vinaigrette:
- 1/3 cup olive oil
- 1/3 cup rice vinegar
- 1 medium shallot, chopped
- 3 tablespoons peach jam
- 1 medium ripe avocado
- Salt and pepper to taste
- For the potatoes:
- 2-3 pounds red potatoes, washed
- 1 stick butter
- 1 medium shallot, minced
- 1 small bunch parsley, finely chopped
- For the chicken:
- 2 chicken breasts
- 1 tablespoon butter
- 1/2 small onion, minced
- 2 cloves of garlic, minced
- 1/2 cup ketchup
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1 heaping tablespoon brown sugar
- Hot sauce, to taste
- 1 nectarine, peeled, and diced
- 1 tomato, seeded and diced
- For the salad:
- Mixed greens
- Tomatoes, chopped
- Cucumbers, chopped
- Avocado, chopped
- Corn
- French fried onions
- Ranch Dressing
Chipotle Cheese Fondue
By Texaschef11
Accompaniments: Assorted cooked vegetables such as broccoli, small carrots, pearl onions, and potatoes Bread sticks...
- 1/2 pound finely diced Gruyere cheese (about 2 cups)
- 1/2 pound finely diced Emmenthal cheese (about 2 cups)
- 1 1/2 tablespoons cornstarch
- 2 large garlic cloves, halved
- 1 1/3 cups dry white wine
- 1 tablespoon fresh lemon juice
- 2 tablespoons kirsch -- (2 to 3)
- Freshly ground nutmeg, if desired
- 3 canned whole chipotle chiles in adobo, or to taste, minced (about 1 1/2
- 1 tablespoons )
- Freshly ground black pepper
Chipotle Polenta
By Texaschef11
In a medium saucepan, bring the chicken stock to a boil, add the butter and slowly pour in the polenta, whisking wh...
- 3 cups chicken stock
- 1 TBSP butter
- 1 cup polenta
- 2 TBSP chipotle en adobo puree -- (2 to 4)
- 1 tsp. salt