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Recipes
Espresso Zabaglione
By Texaschef11
1. In the top of a double boiler, whisk the egg yolks and sugar to a creamy consistency
- # 4 egg yolks
- # 1/4 cup of sugar
- # 1/4 teaspoon nutmeg
- # 2 tablespoons strong coffee or 1/2 teaspoons instant espresso powder dissolved in 2 tablespoons warm water
- # 2 tablespoons coffee liqueur
- # 1/2 cup grated semisweet chocolate
Honey Dijon Mustard Vinaigrette
By Texaschef11
1. In a small mixing bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper
- 2 tablespoons white wine vinegar
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon salt or taste
- 1/4 teaspoon freshly ground black pepper or to taste
- 1/2 cup vegetable oil
Guacamole with Cumin Dusted Tortillas
By Texaschef11
Combine all ingredients in a molcajete and mix to a chunky consistency
- 4 * 4 ripe Hass avocados, peeled, pitted, and chopped
- 1/2 * 1/2 red onion, chopped
- 1 * 1 jalapeno pepper, minced
- 2 * 2 limes, juiced
- * Salt and pepper
- * Chopped fresh cilantro leaves, to taste
- * Cumin Dusted Tortillas, recipe follows
Blueberry Crumb Cake
By Texaschef11
Begin with preparing your streusel topping by combining your granulated sugar, brown sugar, cinnamon, and nutmeg, a...
- Streusel Topping
- 1/4 cup granulated sugar
- 1/3 cup brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 8 tablespoons butter, melted (1 stick)
- 1 1/3 cups all-purpose flour
- Cake
- 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- 3/4 cup granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Confectioners' sugar for sprinkling
Rock & Roll BBQ's Sweet Macaroni Salad
By Texaschef11
1. Cook macaroni according to the directions; drain and rinse in cold water
- 1 (16oz) package elbow macaroni noodles
- 4 medium carrots, shredded
- 1 large red pepper, chopped
- 1 jalapeno, minced
- 1 medium red onion, chopped
- 2 cups fat-free mayonnaise
- 1 (14oz) can fat-free sweetened condensed milk
- 1 cup sugar
- 1 cup cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
Tortilla Crusted Chicken with Avocado Cilantro Sauce
By Texaschef11
Preheat oven to 400 degrees
- 2 boneless skinless chicken breasts
- 1 egg
- ¼ cup milk
- 4 cups tortilla chips (El Milagro works great, something with no salt)
- ¼ cup sour cream
- 1 small avocado, pitted and peeled
- 1 tablespoon cilantro, minced
- juice of one lime
- 2 to 3 tablespoons water
- salt
Drunken Mexican Chorizo Con Queso Dip
By Texaschef11
# Heat a medium sauce pot over medium/high heat and brown chorizo, onion, and Serrano pepper # Add chili powder, cu
- ¼ pound ground pork chorizo
- ½ cup white onions –small dice
- 1 small Serrano pepper- finely chopped
- 1 Tablespoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon oregano – crushed
- 12 oz Mexican beer
- 8 oz Jack cheese-shredded
- 1 Tablespoon all purpose flour
- Salt/Pepper- to taste
- 1 Tablespoon fresh lime juice
- Chopped cilantro and onions
Diner Style Cranberry Walnut Muffins
By Texaschef11
Preheat the oven to 325F. Cream together the sugar and butter in a large bowl
- 1/2 cup (1 stick) room temperature butter
- 1 cup brown sugar
- 3 eggs (room temperature)
- 3 cups pancake mix (I used Jiffy Baking Mix)
- 1/2 cup skim milk (You can use whatever you have on hand)
- 1/2 cup fresh cranberries, or dried cranberries reconstituted
- 1/2 cup chopped walnuts
- Sparkling White Sugar for topping, if desired
Pumpkin Custard Profiteroles with a Maple Sugared Glaze
By Texaschef11
Pumpkin Custard (I recommend making it 1 day in advance): Start by preheating your oven to 325 degrees
- Maple Sugared Glaze:
- Pumpkin Custard
- 3 cups whipping cream
- 2 1/4 cups canned pure pumpkin (not pie filling)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup sugar
- 9 large egg yolks
- Profiteroles
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup (1stick) unsalted butter
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 1 large egg yolk
- 1 large egg, beaten for brushing over profiteroles
- 1/2 cup confectioners sugar
- 2 tablespoons maple syrup (good quality syrup)
- 1/2 teaspoon cinnamon
- Whipped Cream Topping:
- Adapted from At Home with Vicki Bensinger In-Home Culinary Classes
- 2 cups heavy cream
- 1/4 cup confectioners sugar
- 1/2 teaspoon vanilla
- 1/2 cup finely chopped pecans
Pumpkin Cupcakes With Maple-Cream Cheese Frosting
By Texaschef11
Moist, spiced pumpkin cupcakes topped with a delicious, homemade maple cream cheese frosting
- FROSTING:
- 1 stick unsalted butter, room temperature, plus more for greasing pans
- 1 cup firmly packed dark-brown sugar
- 1/3 cup granulated sugar
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- 1/2 cup buttermilk mixed with 1 teaspoon vanilla
- 1 1/4 cups canned solid-pack pumpkin
- Two (8-ounce) packages cream cheese, softened
- 1 stick unsalted butter, room temperature
- 2 cups confectioners’ sugar
- 1/4 cup pure maple syrup