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Recipes
Japanese Curry Roux
By RoketJSquerl
In a big frying pan, melt the butter and/or ghee under medium heat
- 6 tablespoons of ghee or butter (I used a mix of ghee and butter)
- 1/2 cups plain flour
- 4 tablespoons of Garam masala
- 1 tablespoon curry powder
- 1 tablespoon coriander powder
- 1 tablespoon of chilli powder (optional)
- 1 teaspoon of black pepper powder (optional)
- 1 piece of dark cooking chocolate (2cm x 2cm x 2cm)
- Pinches of salt
- Pinches of sugar (optional)
"Pecan Pie - Brown Eyed Baker
By RoketJSquerl
1. Prepare the crust and refrigerate for at least 1 hour
- 1 recipe Pie Dough (for single crust)
- 6 tablespoons unsalted butter, cut into 1-inch pieces
- 1 cup dark brown sugar
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup light corn syrup
- 1 tablespoon vanilla extract
- 2 cups pecans, toasted and chopped into small pieces
Taco Pot Pie
By RoketJSquerl
Preheat the oven to 350 degrees
- dough for a double crust pie
- 1 tablespoon vegetable, canola, or olive oil
- 1 medium onion, thinly sliced
- 1/2 red, yellow, or orange pepper, seeded and thinly sliced
- 1 jalapeño, seeded and thinly sliced (optional)
- 1 pound ground beef
- 2 teaspoons cornstarch
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried minced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- pinch of ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 4 ounces cheddar cheese, grated
- 1 large egg, beaten with 1 tablespoon of water
- toppings: sour cream, salsa, avocado, guacamole
No-Knead Small Baguette
By RoketJSquerl
1. In a medium bowl, stir together the flour, table salt, sugar, and yeast
- 3 Cups Bread Flour
- 1/2 Teaspoon Table Salt
- 3/4 Teaspoon Sugar
- 1/4 Teaspoon Instant or Other Active Dry Yeast
- 1 1/2 Cups Cool (55 to 65°f) Water
- Additional Flour for Dusting
- 1/4 Cup Extra-virgin Olive Oil
- 3/4 Teaspoon Coarse Sea Salt
Grillades and Grits
By RoketJSquerl
Combine flour and cajun seasoning in a large plastic bag
- Grillades:
- 1 1/2 to 2 pounds top round steak, cut into 1/2-inch slices
- 1/3 cup flour
- 1 1/2 teaspoons cajun seasoning
- 3 tablespoons vegetable oil, divided
- 1 celery stalk, chopped
- 1 onion, chopped
- 1/2 green pepper, diced
- 1/2 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon flour
- 1 (14-ounce) can beef broth
- 1 (14.5 ounce) can fire-roasted tomatoes, undrained
- 2 bay leaves
- 2 teaspoons Worcestershire sauce
- 1 teaspoon red wine vinegar
- 1 teaspoon tabasco sauce
- 1/2 teaspoon Italian seasoning
- Grits:
- 2 cups water
- 2 cups milk
- 1 teaspoon salt
- 1 cup stone-ground grits (I like white grits)
- 2 tablespoons butter
- 1/4 teaspoon white pepper
- 1/2 cup shredded Cheddar cheese
- 1/4 cup shredded Parmesan cheese
Buffalo Chex® Mix
By RoketJSquerl
In large microwavable bowl, mix cereals, crackers and pretzels; set aside
- 4 cups Rice Chex™ cereal
- 4 cups Wheat Chex™ cereal
- 2 cups Parmesan-flavored crackers
- 2 cups pretzel twists
- 6 tablespoons butter
- 2 1/2 tablespoons hot sauce
- 1 packet ranch dressing mix
- 2 teaspoons celery seed
Buttered Rosemary Rolls
By RoketJSquerl
A Pioneer Woman Recipe
- Frozen, unbaked dinner rolls
- Melted Butter (regular, salted)
- Fresh Rosemary, coarsely chopped
- Coarse Sea Salt
Melt-In-Your-Mouth Shortbread Cookies
By RoketJSquerl
Form the refrigerated cookie dough roll into a variety of geometric shapes: circles, squares or triangles
- 1 cup Land O Lakes® Butter, softened
- 1/2 cup firmly packed brown sugar
- 1 teaspoon vanilla
- 2 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
"Lazy Day Crock pot Lasagna Recipe
By RoketJSquerl
Instructions In a large skillet brown the beef completely and drain off any remaining fat
- 1 bag of frozen cheese ravioli (25 oz)
- 1 lb of ground beef, browned
- 3 cans of crushed tomatoes (14 or 15 oz each)
- 1 tablespoon of Italian Seasoning
- 1 tablespoon of Garlic Salt
- 4 cups of mozzarella cheese
- 1/4 cup parmesan cheese (optional)
Lemon Curd
By RoketJSquerl
Place eggs, sugar, lemon zest and lemon juice in a saucepan
- 3 eggs, whisked
- 2/3 cup sugar
- Zest of one large lemon
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons unsalted butter, divided