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Recipes
Sweet Corn and Shrimp Chowder
By Texaschef11
Peel, clean and tail your shrimp and cut the corn from the cobs
- 1 medium onion, diced
- 1 1/2 lb. potatoes, peeled & diced
- 1 jalapeño, stemmed, seeded, & diced
- 1 quart + 1 pint chicken broth
- ~7 oz bacon, diced
- 2 c. fresh sweet corn (from ~3 cobs)
- 1/2 lb. shrimp, raw
- 1 1/4 c. heavy cream
- sea salt
- freshly ground black pepper
- oyster crackers
- cilantro or parsley, chopped
Buttery Baked Caramel Corn
By Texaschef11
Preheat oven to 250 degrees
- # 1 cup butter
- # 2 cups firmly packed brown sugar
- # 1/2 cup dark corn syrup
- # 1 teaspoon salt
- # 1/2 teaspoon baking soda
- # 1 1/4 teaspoon vanilla extract
- # 6 quarts air popped corn
Deep-Fried Pickles with Honey-Mustard Dipping Sauce
By Texaschef11
For the sauce, in a small bowl, stir together all the sauce ingredients until smooth
- HONEY-MUSTARD SAUCE:
- 1/2 cup sour cream
- 1/4 cup Dijon mustard
- 1/4 cup mayonnaise
- 2 tablespoons honey
- PICKLES:
- Vegetable oil for frying
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup cornmeal
- Salt and freshly ground black pepper
- 48 slices bread and butter pickles (from a 16-ounce jar)
Red Chile Wings
By Texaschef11
To make the wings, stir together the lime juice, vinegar, olive oil, salt, black pepper, garlic and cayenne for a m...
- Ingredient for the wings:
- 1/4 cup lime juice
- 2 tablespoons white vinegar
- 2 tablespoons olive oil
- 1 teaspoon salt, plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon dried garlic flakes or 1 clove garlic, minced
- 1/4 teaspoon cayenne, plus more to taste
- 2 pounds chicken wings, cut Buffalo style
- 1 jicama, peeled and cut into sticks
- 1/2 bunch of radishes, cut into slices
- Chipotle blue cheese dressing
- Ingredients for the red chile salsa:
- 25 chiles de arbol, stems and seeds removed
- 4 guajillo chiles, stems and seeds removed
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/4 teaspoon ground allspice
- 1 teaspoons vegetable oil
- 1/4 cup white vinegar, plus more to taste
- Salt to taste
Main Street Bakery Cinnamon Rolls (Disney)
By Texaschef11
In a large mixing bowl, combine the warm water, yeast and sugar
- Dough
- 1/4 cup warm water (110 – 115 degrees)
- 1 (1/8 ounce) package dry active yeast
- 1 Tablespoon sugar
- 1/2 (3.4 ounces) package instant vanilla pudding
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 large egg, lightly beaten
- 1/2 teaspoon kosher salt
- 4 cups all purpose flour
- Filling
- 1/2 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1 Tablespoon ground cinnamon
- Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1 Tablespoon milk
Peanut Butter Chocolate Twist Cupcakes
By Texaschef11
1. Allow butter and eggs to stand at room temperature for 30 minutes
- 1/2 cup butter
- 3 eggs
- 2-1/2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup peanut butter
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- 1-1/2 teaspoons vanilla
- 1 cup milk
- 4 ounces milk chocolate, melted
- 1 recipe Peanut Butter Frosting
- 1 recipe Chocolate Frosting
- Shaved milk chocolate and/or bite-size chocolate-covered peanut butter cups, halved
Overnight Stuffed Banana Fosters French Toast
By Texaschef11
Melt butter in a heavy bottomed skillet over medium heat
- Filling:
- 4 tablespoons butter
- 1/4 cup light brown sugar
- Pinch ground cinnamon
- 1 teaspoon rum extract
- 3 ripe bananas, peeled, cut into 1/2-inch-thick rounds
- 4 ounces cream cheese, room temperature
- 1 large unsliced loaf French bread, bread cut into 8 slices
- 4 large eggs
- 1/2 cup heavy cream
- 1 1/2 cups whole milk
- 2 teaspoons ground cinnamon
- 1 teaspoon rum extract
- Nonstick cooking spray
- Confectioners' sugar, for garnish
- Maple syrup, whipped cream
Pumpkin Cheesecake Bread Pudding
By Texaschef11
1. Set the oven rack in the middle position
- For bread layers:
- 14 to 16 1/2 -inch slices brioche or firm white bread, trimmed of crusts and cut in half
- 1 1/2 cups butter, melted (I only needed about a cup)
- For custard:
- 2 8-oz. packages cream cheese, at room temperature
- 1 cup sugar
- 6 eggs
- 1 15-oz. can (about 1 3/4 cups) pumpkin
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 teaspoon allspice
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- For topping:
- 1/2 cup brown sugar, packed
- 2 tablespoons butter, melted
Roasted Chicken with Asiago Polenta and Truffled Mushrooms
By Texaschef11
Preheat oven to 325°. To prepare chicken, remove and discard giblets and neck from chicken
- * Chicken:
- 1 * 1 (5-pound) roasting chicken
- 1 1/2 * 1 1/2 teaspoons finely chopped fresh thyme
- 2 * 2 teaspoons fresh orange juice
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 2 * 2 garlic cloves, minced
- 1 * 1 orange, halved
- 6 * 6 garlic cloves, peeled
- 2 * 2 thyme sprigs
- 1 * 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
- * Cooking spray
- 1/2 * 1/2 cup white wine
- 2 * 2 teaspoons all-purpose flour
- * Mushrooms:
- 2 * 2 teaspoons butter
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 12 * 12 ounces mixed wild mushrooms, sliced (about 8 cups)
- 1 * 1 (8-ounce) package presliced mushrooms
- 2 * 2 teaspoons truffle oil
- * Polenta:
- 2 * 2 cups fat-free milk
- 3/4 * 3/4 cup water
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 3/4 * 3/4 cup instant dry polenta
- 1/2 * 1/2 cup (2 ounces) grated Asiago cheese
Thai Coconut Lime Fondue
By Texaschef11
Preheat oven to 425°. To prepare dippers, trim the fat from pork
- * Dippers:
- * 1 1/2 pounds pork tenderloin
- * Cooking spray
- * 1 tablespoon water
- * 1 tablespoon rice vinegar
- * 1 tablespoon low-sodium soy sauce
- * 1 tablespoon honey
- * 2 cups sugar snap peas, trimmed
- * Fondue:
- * 1 teaspoon sesame oil
- * 1 tablespoon minced peeled fresh ginger
- * 3 garlic cloves, minced
- * 1 (16-ounce) can fat-free, less-sodium chicken broth
- * 1/4 cup all-purpose flour
- * 1/4 cup water
- * 1 cup light coconut milk
- * 1 teaspoon grated lime rind
- * 1/4 cup fresh lime juice
- * 1 1/2 tablespoons brown sugar
- * 1/8 teaspoon salt
- * 1/8 teaspoon crushed red pepper
- * Remaining ingredient:
- * 3 cups hot cooked rice