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Recipes
Dipping Sauces
By RoketJSquerl
Follow instructions above
- Apricot Dipping Sauce:
- 3/4 Cup Apricot Preserves
- 3 Tablespoons Mayonnaise
- 1 1/2 Tablespoons Dijon Mustard
- 1 Tablespoon Rice Vinegar
- Japanese Style Dipping Sauce:
- 2 Tablespoons Soy Sauce
- 2 Tablespoons White Vinegar
- 1 Tablespoon Dijon Mustard
- 3/4 Teaspoon Wasabi
- 1 Tablespoon Mayonnaise
- 2 Tablespoons Sour Cream
- In a Bowl Combine Soy Sauce, Vinegar, Mustard and Wasabi. Whisk in Mayonnaise and Sour Cream. Place in the Fridge for at Least 30 Minutes, the Longer It Is Left the More the Flavor Comes Through.
- Orange Marmalade Dipping Sauce:
- 1/2 Cup Orange Marmalade
- 2 Tsp Prepared Horseradish
- 1 Tbsp Dijon Mustard
- Chili Dipping Sauce:
- 2 Tablespoon Lime Juice
- 2 Teaspoons Fish Sauce
- 2 Teaspoons Sugar
- 1/2 Cup Sweet Chili Sauce (i Use Thai Kitchen Brand Again.)
- Mix Lime and Sugar Together, Place in the Microwave 30-45 Seconds, to Dissolve Sugar, Stir in Fish Sauce and Sweet Chili, Place in Serving Bowl and Serve With Crab Cakes.
Mac and Cheese Muffins - Spicy Southern Kitchen
By RoketJSquerl
Instructions Preheat oven to 375 degrees and spray a 12-cup nonstick muffin tin with cooking spray
- 12 ounces pasta, cooked
- 2 tablespoons butter
- 4 ounces pasteurized cheese (Velveeta) cut into cubes
- 1 cup milk
- 1 egg
- pinch of salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crushed potato chips
Peach Pie
By RoketJSquerl
1 Heat oven to 425°F. In large bowl, mix peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice
- 7 cups fresh or frozen (partially thawed) sliced peeled peaches (about 3 pounds)
- 1 1/4 cups sugar
- 1/4 cup quick-cooking tapioca
- 1/4 teaspoon cornstarch
- 1/4 teaspoon ground cinnamon
- 2 tablespoons fresh lemon juice
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1/2 teaspoon all-purpose flour
- 2 tablespoons peach preserves or jelly
"Modernist Cheese Sauce
By RoketJSquerl
Making nachos at home gives you the freedom to use a tastier, fancier cheese instead of processed nacho cheese, but...
- 1/2 cup cold wheat beer or water
- 14 grams sodium citrate
- 7 ounces Gruyère cheese, shredded (about 3 cups)
- 6 ounces sharp cheddar cheese, shredded (about 3 cups)
"The Wizarding World of Harry Potter Butterbeer Hack Hustle
By RoketJSquerl
It took three years for two guys, Steve Jayson and Ric Florell, to develop the secret recipe for Butterbeer, a frot...
- Get This:
- 1 1/3 cups water
- 1 cup marshmallow creme
- 1 envelope Dream Whip Whipped Topping Mix
- 2 tablespoons powdered sugar
- 1/8 teaspoon salt
- 1/2 teaspoon plus 1/4 teaspoon butter flavoring
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon caramel extract or flavoring (Watkins is best)
- 10 12-ounce cans cold A&W Cream Soda
- You will also need:
- Immersion hand blender
"CHOCOLATE ESPRESSO LAYER CAKE WITH CHOCOLATE GANACHE
By RoketJSquerl
This Chocolate Espresso Cake takes chocolatey richness to a whole new level
- 1/2 1/2 1/2 cup (1 stick) salted butter, softened
- 1 1/2 1 1/2 1/2 cups granulated sugar
- 1/2 1/2 1/2 cup dark brown sugar
- 3 3 3 eggs
- 2 2 2 teaspoons vanilla extract
- 1/2 1/2 1/2 cup sour cream
- 2 2 2 cups all-purpose flour
- 1/2 1/2 1/2 cup cocoa powder
- 1 1 1 teaspoon baking powder
- 2 2 2 teaspoons baking soda
- 1 1 1 teaspoon salt
- 2 2 2 tablespoons espresso powder
- 3 3 3 shots espresso (~1/3 cup)
- 1 1 1 cup buttermilk, shaken
- 10-oz. 10-oz. 10-oz. package mini semi-sweet chocolate chips
- 1 1 1 tablespoon flour
- 1 1 1 batch Chocolate Ganache Frosting
- 1 1 1 batch Chocolate Ganache
- 1/2 1/2 1/2 cup chocolate-covered espresso beans
Oyster Stew
By RoketJSquerl
Melt the butter over medium heat in a large Dutch oven
- 8 Tbsp Butter
- 1 Shallot, diced finely
- 2 Green Onions, diced (divided)
- 1 Jar Medium Size Oysters, chopped into pieces (reserving the liquid)
- 1 Dash Tabasco (optional)
- 1/2 Gallon Milk
- Sea Salt and Pepper to Taste
Chile verde con carne (beef green chili)
By RoketJSquerl
Roast the Anaheim, poblano, and jalapeños chiles under the broiler until blackened, about 5 minutes per side
- 1 pound (about 7) Anaheim or Hatch chiles
- 1/2 pound (about 3) poblano chiles
- 2 jalapeño chiles (used 4 chiles in crock pot)
- 3 pounds chuck roast, cut into 1-inch cubes
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 tablespoon bacon grease or vegetable oil
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 4 cups chicken broth (3 cups if using a slow cooker)
- 1/2 pound fresh tomatillos, husks removed and cut in half
- 1 cup chopped cilantro
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/4 teaspoon ground allspice
- 2 tablespoons masa harina
- 1 tablespoon freshly squeezed lime juice
- Sour cream, for serving
- Cilantro, for serving
- Warm tortillas, for serving
- Tortilla chips, for serving
Pepper Jelly Recipe
By RoketJSquerl
PREPARE boiling water canner
- 4 1/2 cups finely chopped green bell pepper (about 4 large)
- 1/2 cup finely chopped jalapeño pepper (about 4 small)
- 1 1/4 cups cider vinegar
- 3 Tbsp Ball® RealFruit™ Low or No-Sugar Needed Pectin
- 2 cups sugar
- 1 cup honey
- 6 Ball® or Kerr® (8 oz) Quilted Crystal® Jelly Jars with Lids and Bands
Asian Baked Marinated Chicken Breast
By RoketJSquerl
Instructions Mix all ingredients for the marinade together in a bowl or a Ziploc bag
- 4 skin-on, bone-in or boneless chicken breasts
- 2 Tbsp olive oil
- 1 Tbsp sesame oil
- 3 Tbsp low sodium soy sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp Worcestershire sauce
- 2 Tbsp lemon or lime juice
- 5 Tbsp honey
- 6 cloves of garlic, minced
- 1 Tbsp fresh ginger, finely grated
- 1/2 tsp freshly ground black pepper
- 2 tsp kosher salt (plus more to taste)
- 2 Thai chiles, de-seeded and finely chopped (optional)