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Recipes
RAINBOW SWIRL CAKE
By RoketJSquerl
Directions 1. Preheat the oven to 350 degrees and mix the cake batter according to the instructions on the box
- 1 Box Yellow Cake Mix + Box Ingredients
- Red, Orange, Yellow, Green, Blue and Purple Gel Food Coloring
- Buttercream Frosting
- Rainbow Sprinkles
Coleslaw-Pineapple Buttermilk Coleslaw
By RoketJSquerl
In a large bowl, toss together the cabbage, carrot, onion and celery
- 1 medium head of cabbage, about
- 1-1/2 pounds, shredded thin
- 1/2 cup of shredded carrot
- 1/4 cup of finely chopped red onion
- 1/4 cup of chopped celery
- 1/2 cup of mayonnaise
- 1/2 cup of buttermilk
- 1/3 cup of granulated sugar
- 1 teaspoon of kosher salt
- Freshly ground black pepper, to taste
- 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama)
- 2 tablespoons red wine vinegar
- 1 (6 ounce) can of pineapple juice
- 2 tablespoons of sweet pickle juice, optional
The Best Meat Sauce. EVER.
By RoketJSquerl
1. Heat the olive oil in a large pot or Dutch oven over medium heat
- 1/2 cup olive oil
- 8 ounces ground beef
- 8 ounces ground pork
- 8 ounces ground veal
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 tablespoons dried basil
- Salt and pepper, to taste
- 1/2 cup red wine
- 2 (28-ounce) cans crushed tomatoes (Tuttorosso Brand Preferred)
- 1 (28-ounce) can tomato puree (Tuttorosso Brand Preferred)
PRESSURE COOKER GOOEY CARAMEL
By RoketJSquerl
INSTRUCTIONS Place trivet in pressure cooker
- 2 , 14oz cans sweetened condensed milk
- 2 glass Ball pint jars
"Blooming Onion"
By RoketJSquerl
Slice one inch off the top of the onion
- For the flour mixture:
- 1 large white onion
- 1 cup Vegetable oil
- 1 cup all purpose flour
- 3/4 tsp cayenne/ red chilli powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
- 1 1/2 tsp salt
- For dipping:
- 1 cup whole milk
- 1 egg
- Dipping Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon ketchup
- 2 tablespoons cream-style horseradish sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 teaspoon dried oregano
- 1 pinch ground black pepper
- 1/2 teaspoon cayenne pepper
PRESSURE COOKER CRANBERRY SAUCE
By RoketJSquerl
Instructions Wash the Cranberries: Remove the stems
- 12 12 12 ounces (340 g) cranberries
- 2 1/2 2 1/2 270 teaspoons (12 g) orange zest from a 270 g large orange
- 1/4 1/4 270 cup (65 ml) freshly squeeze orange juice from a 270 g large orange
- 2 2 2 tablespoons (30 ml) maple syrup or honey (optional)
- Pinch Pinch of salt (0.36 g)
- 1/2 1 152 40% 70% – 1 cup, (115 g – 152 g) - Use 40% - 70% of the total cranberries weight
Ham Spread
By RoketJSquerl
In large bowl of food processor, pulse ham until finely chopped but with some chunkiness still visible
- one pound cooked ham, or about 3 1/2 cups loosely packed
- 1 tablespoon finely minced shallot
- 1/3 cup finely minced sweet pickle, or cornichons if you like sour pickles
- 1/2 cup finely minced Italian parsley
- 4 1/2 tablespoons whole grain Dijon mustard
- 3/4 cup mayonnaise
- 1/8 teaspoon ground red chipotle – I like Penzey’s
Apple Fritters
By RoketJSquerl
Combine flour, sugar, salt, baking powder, cinnamon
- Glaze:
- 1 cup All Purpose Flour ...
- 1/4 cup Sugar
- 3/4 tsp Salt
- 1 1/2 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1/3 cup Milk
- 1 Egg
- 1 cup Chopped Fuji or Gala Apple
- Oil for frying
- 2 cups Powdered Sugar
- 1 1/2 Tablespoons of milk or more as needed
- 1 teaspoon vanilla Extract, optional
Toffee Pecan Pie
By RoketJSquerl
Preheat oven to 350º F. Mix together eggs, sugar, corn syrup, vanilla, melted butter and salt until well-combined
- 1 Pie Crust Recipe
- 3 eggs
- 1/2 cup sugar
- 1 cup corn syrup
- 1 teaspoon vanilla
- 1/2 stick butter, melted
- pinch salt
- 2 cups pecans
- 1 cup toffee bits
Flaky Pie Crust, by Rose Levy Beranbaum
By RoketJSquerl
This pie crust is light, flaky tender and very crisp
- #1 Pastry for a 9-inch pie shell:
- 8 tablespoons unsalted butter, cold (4 oz.)
- 1 1/3 cups + 4 tablespoon pastry flour or 1 1/3 cups (dip and sweep method) bleached all-purpose flour (6.5 oz. or 184 grams)
- 1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
- 2 1/2 to 3 1/2 tablespoons ice water
- 1 1/2 teaspoons cider vinegar Optional
- 1/8 teaspoon baking powder (if not using, double the salt)
- #2 Pastry for a 9-inch lattice pie, a 9-inch deep-dish pie:
- 9 tablespoons unsalted butter, cold (4.5 oz.)
- 1 1/2 cups + 1 1/2 tablespoons pastry flour or 1 1/2 cups (dip and sweep method) bleached all-purpose flour (7.5 oz. or 214 grams)
- 1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
- 3 1/2 to 4 1/2 tablespoons ice water
- 1 1/2 teaspoons cider vinegar Optional
- 1/8 teaspoon baking powder (if not using, double the salt)
- #3 Pastry for a two-crust 9-inch pie:
- 14 tablespoons unsalted butter, cold (7 oz.)
- 2 1/4 cups + 2 tablespoons pastry flour or 2 1/4 cups (dip and sweep method) bleached all-purpose flour (11.25 oz.or 320 grams)
- 1/4 + 1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
- 5 to 7 tablespoons ice water
- 1 tablespoon cider vinegar Optional
- 1/4 teaspoon baking powder (if not using, double the salt)