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Recipes
Corn Muffins with Bacon, Cheddar Cheese and Jalapeno
By RoketJSquerl
Preheat oven to 375°. Weigh or lightly spoon flour into dry measuring cups; level with a knife
- HALF RECIPE:
- 4 1/2 ounces all-purpose flour (about 1 cup)
- 3/4 cup yellow cornmeal
- 3/4 shredded sharp cheddar cheese
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 4 center-cut bacon slices, cooked, drained, and crumbled
- 2 jalapeño pepper, seeded and minced
- 1 1/4 cups low-fat buttermilk
- 1/4 cup olive oil
- 1 large egg, lightly beaten
- Cooking spray
- 2 1/4 ounces all-purpose flour (about 1/2 cup)
- 1/3 cup yellow cornmeal
- 1/3 shredded sharp cheddar cheese
- 1 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 teaspoon ground cumin
- 1/8 teaspoon salt
- 2 center-cut bacon slices, cooked, drained, and crumbled
- 1 jalapeño pepper, seeded and minced
- 2/3 cups low-fat buttermilk
- 1/8 cup olive oil
- 1/2 large egg, lightly beaten
"CHOCOLATE BUNDT CAKE WITH CHOCOLATE FUDGE ICING"
By RoketJSquerl
A fabulous dense, moist chocolate bundt cake topped with a rich chocolate fudge icing
- For the Cake:
- 1 tablespoon butter, melted
- 1 tablespoon cocoa powder
- 3/4 cup natural unsweetened cocoa powder
- 6 ounces bittersweet chocolate (60% cacao), finely chopped
- 1 teaspoon instant espresso powder (optional)
- 3/4 cup boiling water
- 1 cup sour cream, at room temperature
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 2 cups light brown sugar
- 1 tablespoon vanilla extract
- 5 eggs, at room temperature
- For the Icing:
- 1/2 cup unsalted butter
- 1/2 cup cocoa powder
- 6 tablespoons evaporated milk
- 3 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Texas Potato Salad ATK
By RoketJSquerl
Combine vinegar, sugar, 1 1/2 teaspoons salt, and mustard seeds in bowl and microwave until steaming, about 2 minu...
- 1/2 cup red wine vinegar
- 1 1/2 tablespoons sugar
- Salt and pepper
- 1 teaspoon yellow mustard seeds
- 1/2 small red onion, sliced thin
- 2 jalapeño chiles (1 sliced into thin rings; 1 stemmed, seeded, and minced)
- 3 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
- 6 tablespoons mayonnaise
- 6 tablespoons yellow mustard
- 1/4 teaspoon cayenne pepper
- 2 large hard-cooked eggs, cut into 1/4-inch pieces
- 1 celery rib, minced
'CONEY ISLAND HOT DOG RECIPE-USE THIS ONE
By RoketJSquerl
People may disagree on what makes an authentic Coney Island Hot Dog, but you will agree that this Coney Island Hot
- 1 1 1 lb ground beef
- 1/2 1/2 1/2 cup diced yellow onion
- 2 1/2 2 1/2 1/2 tablespoons chili powder
- 1 1 1 tablespoon cumin
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon garlic powder
- 1/2 1/2 1/2 teaspoon celery salt
- 8 8 8 oz tomato sauce
- 1/4 1/4 1/4 cup water
- 1 1 1 tablespoon yellow mustard
- 1 1 1 tablespoon Worcestershire sauce
- 8 8 8 hot dog buns
- 8 8 8 hot dogs
- Shredded cheese, finely diced onion, and yellow mustard, for serving
Blackstrap Molasses & Fresh Ginger Cake
By RoketJSquerl
In a large mixing bowl, whisk together the ginger, molasses, sugar, oil and vanilla until smooth
- 2-3 tablespoons fresh ginger, peeled and finely grated
- 1 cup blackstrap molasses (substitute regular molasses)
- 1 cup brown sugar
- 1 cup canola oil
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 cup water
- 2 teaspoons baking soda
- 2 eggs
"Shrimp and Pimiento Cheese Grits
By RoketJSquerl
Bring 2 tsp. salt, ¼ tsp
- Kosher salt, freshly ground pepper
- 1 cup medium-grind grits (not instant)
- 1 cup pimiento cheese spread
- 4 teaspoons sambal oelek, divided
- 1 tablespoon olive oil
- 4 ounces thick-cut bacon, cut crosswise into 1/4-inch strips
- 1 pound large shrimp (about 20), peeled, deveined, divided
- 1/3 cup parsley leaves with tender stems, chopped
- 2 teaspoons fresh lime juice
Buffalo Chicken Cheese Balls
By RoketJSquerl
Buffalo Chicken in an easy to eat form
- 4 Cups Cooked Chicken, coarsely chopped
- 4 Ounces Cream Cheese, softened
- 1/4 Cup Hot Sauce (i Used Frank's Red Hot) (1/4 to 1/2)
- 3/4 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- Salt and Pepper
- 1 3/4 Cup Shredded Cheddar Cheese
- 1 Cup Flour
- 3 Eggs, lightly beaten with about a TBSP of water
- 2 Cups Panko Breadcrumbs
- Oil
Easy (Almost) French Buttercream
By RoketJSquerl
Whisk egg yolks and sugar together in a microwave-safe bowl; whisk in the eggs followed by the corn syrup
- 6 large egg yolks
- 14 ounces (397 grams/2 cups) granulated sugar
- 2 large eggs
- 2 ounces (57 grams/3 tablespoons) corn syrup
- 16 ounces (454 grams/2 cups) unsalted butter, soft but cool
- 3 1/2 ounces (99 grams/1 cup) high quality cocoa powder (such as Pernigotti or Callebaut) (optional)
- 2 tablespoons (30 milliliters) vanilla extract
Crock Pot Turkey Breast
By RoketJSquerl
Spray a 6-quart crock pot with cooking spray
- 1 carrot, chopped into 2 inch pieces
- 1 small onion, quartered
- 1 stalk celery, chopped into 2 inch pieces
- 1 (6 to 7 pound) bone-in turkey breast, defrosted
- 1 packet dry onion soup mix
- 1/2 teaspoon dried sage
- 2 tablespoons melted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon pepper
- 2 cups liquid reserved from cooking turkey
"Kinda Carolina Sauce by Kevin Kruger
By RoketJSquerl
[When I cook butt I use this sauce as a finishing sauce adding 1-2 T per cup of pulled pork
- 3/4 c apple cider vinegar, preferably unfiltered but the regular is fine
- 1/4 c plain (not seasoned) rice vinegar
- 6 Tbl Dijon mustard
- 4 tsp Worcestershire sauce
- 2 tsp pepper sauce like Cholula--my preference--or Tabasco
- 1/2 c vegetable oil
- S&P to taste