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Recipes
BACON WRAPPED HOT DOGS WITH CHEESE SAUCE
By RoketJSquerl
Instructions Cheese Sauce: Toss together the cheese and cornstarch in a small saucepan
- 2 1/2 cups grated cheddar or tasty cheese, or any other good melting cheese
- 1 tbsp cornstarch (corn flour)
- 1 can evaporated milk (375g / 12oz)
- 1/2 tsp onion powder (optional - adds extra flavour)
- 1/2 tsp garlic powder (optional - adds extra flavour)
- 1 tsp salt
- 1 to 2 tbsp milk
- 6 hot dogs (American style - Note 1)
- 6 strips of streaky bacon, long enough to wrap each hot dog
- 12 toothpicks, soaked in water for 30 minutes
- 4 brown onions, peeled and sliced
- 1 tbsp oil
- 6 soft hot dog buns
- 1/4 cup bacon, diced
Skillet Pork Chops with Pan Gravy
By RoketJSquerl
Skillet seared pork chops finished in a pan gravy
- 1 to 2 tablespoons of cooking oil, divided
- 4 to 6 (3/4 inch) bone-in, rib pork chops
- Salt, pepper, garlic powder and Cajun seasoning, to taste
- 1 cup chicken or beef broth
- 1/2 teaspoon dried rubbed sage
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- Couple splashes of Worcestershire sauce
- 1 tablespoon butter
- 1 tablespoon of cornstarch
- Splash of water
- Salt and pepper, to taste
"Homemade Egg McMuffin-THE FOOD LAB
By RoketJSquerl
Directions 1. Spread 1 teaspoon butter on each half of the English muffin and place halves in a 10-inch nonstick or...
- 1 tablespoon unsalted butter (1/2 ounce; 15g), softened, divided
- 1 English muffin, split
- 1 slice high-quality Canadian bacon
- Nonstick cooking spray
- 1 large egg
- Kosher salt and freshly ground black pepper
- 1 slice American, cheddar, Swiss, or Jack cheese
Parker House Rolls-KA Flour
By RoketJSquerl
1) In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients (except the 3 tables...
- 12 3/4 oz. King Arthur Unbleached All-Purpose Flour
- 2 1/2 teaspoons instant yeast
- 3 tablespoons sugar
- 1 1/4 teaspoons salt
- 1/4 cup potato flour or 3/4 cup instant mashed potato flakes
- 3 tablespoons butter
- 1 cup milk
- 1 large egg
- 3 1/2 to 4 tablespoons butter, melted; for brushing on rolls
Duke's Mayonnaise Mashed Potatoes
By RoketJSquerl
Instructions Place potatoes in a large pot and cover with 2 inches of water
- 3 pounds russet or yukon gold potatoes, peeled and cut into chunks
- 6 tablespoons butter, cut into cubes
- 1/2 cup mayonnaise (preferably Duke's mayonnaise)
- 3/4 to 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon freshly ground black pepper
Apple Enchiladas
By RoketJSquerl
In a skillet over medium heat, melt 3 tablespoons of butter with the brown sugar
- For the Apples:
- 3 tablespoons of butter
- 1/8 cup of light brown sugar, or to taste
- 4 small apples, peeled, cored and cut into chunks
- 1/4 teaspoon of apple pie spice, or to taste
- For the Enchiladas:
- 1/2 cup of water
- 1/2 cup (1 stick) of butter
- 1 cup of granulated sugar
- 6 (8 inch) flour tortillas
- Ground cinnamon
White Chicken Enchiladas with Green Chile Sour Cream Sauce
By RoketJSquerl
Preheat oven to 425 degrees
- 8 soft taco size flour tortillas
- 2 cups shredded Monterrey jack cheese, divided
- 2 cups shredded cooked chicken
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- Salt and pepper, to taste
- Chopped, fresh cilantro for garnish
Pastoral Tacos
By RoketJSquerl
Place each pork cutlet between two pieces of plastic and pound until they’re 1/8 of an inch thick
- For the Marinade:
- 3 (2-ounce) pork cutlets
- 1 tablespoon white vinegar
- 2 tablespoons fresh pineapple juice
- 1/4 teaspoon pimentón (smoked Spanish paprika)
- 1/2 teaspoon ancho-chile powder or red pepper flakes
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- For the Pineapple Salsa:
- 1/2 cup fresh pineapple chunks, cut into 1/4-inch cubes
- 1 shallot, diced
- 1 tablespoon chopped cilantro
- 1/2 medium jalapeño chile, seeds and stems removed, diced
- Juice from 1/2 lime (about 1 tablespoon)
- 1 teaspoon extra-virgin olive oil
- Corn tortillas
FRESH STRAWBERRY PIE RECIPE
By RoketJSquerl
DIRECTIONS: Make the Baked Pie Shell: Process ¾ cups of the flour, the sugar and salt together in a food processo...
- For the Baked Pie Shell:
- 1 1/4 cups (177 grams) all-purpose flour, divided
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons (85 grams) cold unsalted butter, cut into 1/4-inch slices
- 1/4 cup (46 grams) chilled solid vegetable shortening, cut into 2 pieces
- 2 tablespoons vodka, cold
- 2 tablespoons ice water
- For the Filling:
- 4 pints (about 3 pounds) fresh strawberries, gently rinsed and dried, hulled
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons Sure-Jell for low-sugar recipes (the pink box)
- Pinch of salt
- 1 tablespoon lemon juice
- For the Whipped Cream:
- 1 cup (120 ml) heavy cream
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
CHINESE BOILED SHRIMP WITH GINGER SCALLION DIPPING SAUCE
By RoketJSquerl
Prepare the dipping sauce first
- For the sauce:
- 1 tablespoon minced ginger
- 1 tablespoon minced scallion
- 1 tablespoon oil
- 2 tablespoons light soy sauce
- 1 tablespoon water
- 1/2 teaspoon sugar
- 1/4 teaspoon dark vinegar
- To cook the shrimp:
- 1 pound shrimp
- 3 slices ginger
- 2 scallions, whole
- 1 1/2 tablespoons salt
- 2 tablespoons Shaoxing wine