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Recipes
PW's Flank Steak
By RoketJSquerl
Combine all ingredients in a glass or ceramic dish
- 1/2 Cup Soy Sauce
- 1/2 Cup Cooking Sherry
- 3 Tablespoons Honey
- 2 Tablespoons Sesame Oil
- 2 Tablespoons Minced Ginger
- 3 Cloves Minced Garlic (3 to 5)
- 1/2 Teaspoon Red Pepper Flakes
- 1 Flank Steak
"Tangerine Beef"
By RoketJSquerl
Marinate the beef for 1 hour in 1 teaspoon oil and 1 tablespoon of cornstarch and set aside
- 1 pound flank steak, thinly sliced against the grain
- 2 teaspoons oil, divided
- 1 tablespoon, plus 1/4 cup cornstarch
- 2 fresh tangerines or mandarin oranges
- 1 tablespoon sugar
- 1 tablespoon hot water
- 1/3 cup vegetable oil, for frying the beef
- 1/2 teaspoon minced ginger
- 1 small pod from a whole star anise (if need be, substitute with a pinch of five spice powder)
- 5 pieces dried tangerine or mandarin orange peels
- 5 dried red chili peppers (optional)
- 1 clove garlic, chopped
- 3 tablespoons light soy sauce
- 1 1/2 tablespoons brown sugar
- 1 teaspoon cornstarch, mixed with 1 tablespoon water
- 2 scallions, cut into 1-inch slices on the diagonal
"Hamburger Steak"
By RoketJSquerl
Instructions Heat one or two tablespoons of oil in a large nonstick skillet
- Ground Beef (can use lean, ground chuck, etc)
- 1 Cup Beef Broth
- All Purpose Flour
- Vidalia or other sweet onion, sliced
Buttermilk Pound Cake
By RoketJSquerl
Heat the oven to 350 degrees and line a loaf pan with parchment paper that has been sprayed with non-stick spray
- Buttermilk Pound Cake
- 1 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1/2 cup butter, room temperature
- 1 cup sugar
- 2 extra large eggs, at room temperature
- 1/2 cup buttermilk (see note on how to make your own)
- Zest of 1 lemon, finely chopped or grated
German Chocolate Doughnuts
By RoketJSquerl
In 3-quart heavy saucepan, heat oil over medium heat to 350°F
- 4 cups Crisco® Pure Vegetable Oil
- 1 cup Pillsbury™ Creamy Supreme™ Coconut Pecan Frosting
- 1/2 cup Pillsbury™ Creamy Supreme™ Chocolate Frosting
- 1 can Pillsbury™ Grands!™ Flaky Layers refrigerated honey butter biscuits
- 1/4 cup chopped pecans
- 1/4 cup flaked coconut, toasted
Spicy Miso Ramen (Rasa Malaysia Recipe)
By RoketJSquerl
Other than the toppings in my recipe, you should add pork slices, pickled bamboo shoots, etc
- Fresh Ramen Noodles (for Two People)
- 4 Cups Water
- 4 Tablespoons White Miso Paste
- 3 Teaspoons S&b La Yu or Chili Oil (3 to 4)
- 1/2 Teaspoon Hondashi
- 2 Hard-boiled Eggs
- 1/2 Can Corn Kernels (15 Oz Can)
- 1 Narutomaki (japanese Fish Cake With a Pink Swirl)
- 1 Stalk Scallion (finely Chopped)
- 1 Tablespoon White Sesame Seeds (pound With Mortar and Pestle Until Fine)
- Light Soy Sauce to Taste (optional)
- Some Seasoned Roasted Seaweed (cut Into Thin Strips)
"HOMEMADE EASY CHICKEN RAMEN & SOFT BOILED EGGS
By RoketJSquerl
This Easy Chicken Ramen can be made at home in about 30 minutes! A flavorful broth with chicken and noodles, and do
- For Soup:
- 1 tablespoon oil
- 1 onion, sliced
- 1 tablespoon fresh grated ginger root
- 4 garlic cloves, pressed or finely minced
- 1 tablespoon chili garlic sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1/2 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 4 ounces shiitake mushrooms, stems removed and sliced
- 1/2 - 3/4 pounds baby bok choy, sliced into quarters lengthwise
- 1 pound boneless, skinless chicken thighs
- 4 cups low sodium chicken broth
- 1 cup water
- 1-2 packages fresh yakisoba noodles* (one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store)
- Additional toppings (optional):
- sliced green onion
- cilantro
- chili garlic sauce
- sesame seeds
- lime wedges
- INSTANT POT Soy Marinated Soft Boiled Eggs (Ajitsuke Tamago):
- PREP 10 minsCOOK 2 minsINACTIVE 8 hoursTOTAL 8 hours, 12 mins
- 4-6 eggs
- 1 cup water
- For the marinade:
- 1/4 cup low sodium soy sauce
- 2 Tbsp Mirin
- 1/4 cup water
PAN SEARED CHICKEN BREASTS
By RoketJSquerl
For the best results, buy similarly sized chicken breasts
- For the Chicken:
- 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note)
- 2 teaspoons kosher salt or 1 teaspoon table salt
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter , melted
- 1 tablespoon unbleached all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon ground black pepper
- Lemon and Chive Pan Sauce:
- 1 medium shallot , minced (about 3 tablespoons)
- 1 teaspoon unbleached all-purpose flour
- 1 cup low-sodium chicken broth
- 1 tablespoon juice from 1 lemon
- 1 tablespoon minced fresh chives
- 1 tablespoon unsalted butter , chilled
- Table salt and ground black pepper
Miso Soup (Making the Dashi)
By RoketJSquerl
Your basic ratios are 1 cup of dashi to 1 teaspoon of miso
- 4 T Miso
- 4 T Bonito Flakes
- 4 T Kombu
- 1 Green Onions Sliced, dark green part only
- Soy Sauce if Desired
Cranberry Chicken Salad
By RoketJSquerl
Instructions Pull chicken and toss with celery, cranberries and pecans
- For the Dressing:
- 3 cups shredded, cooked chicken
- 1 rib celery, chopped
- 1/2 cup dried cranberries
- 1/3 cup chopped pecans
- 1 cup mayonnaise
- 1 tablespoon honey
- 1/2 tablespoon apple cider vinegar
- 1/4 teaspoon seasoned salt (like Lawry's), or to taste
- 1/4 teaspoon freshly ground black pepper