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Recipes
"Chinese Chicken Salad
By RoketJSquerl
Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients
- Asian Dressing:
- 2 tbsp light soy sauce (Note 1)
- 3 tbsp rice vinegar (aka rice wine vinegar, or use cider vinegar)
- 1 tbsp sesame oil
- 2 tbsp grapeseed oil (or canola or any other neutral flavored oil)
- 1 tsp sugar
- 1 1/2 tsp fresh ginger , grated or very finely chopped
- 1 garlic clove , minced
- 1/2 tsp black pepper
- Salad:
- 4 cups Chinese cabbage (Nappa Cabbage), finely shredded (Note 2)
- 1 1/2 cups red cabbage , finely shredded
- 1 cup carrot , finely julienned (see video)
- 2 cups chicken , shredded
- 1/2 cup shallots / scallions , finely sliced on the diagonal
- Garnishes
- 1/2 to 1 cup crunchy noodles (I use Chang's) (Note 3)
- 1 - 2 tsp sesame seeds
Flat Iron Steak with Herb Butter
By RoketJSquerl
The herb butter for these steaks (from Brooklyn's Marlow&Sons) is an adaptation of a classic accompaniment called m...
- 4 8-oz. flat iron steaks
- Kosher salt and freshly ground black pepper,
- to taste
- 8 tbsp. unsalted butter, softened
- 3 tbsp. roughly chopped flat-leaf parsley
- 3 tbsp. roughly chopped chives
- 1 shallot, finely chopped
- 4 tbsp. canola oil
"Classic Biscuit-Topped Peach Cobbler"
By RoketJSquerl
1. For the Peach Filling: Preheat oven to 400°F and set rack to middle position
- For the Peach Filling:
- 2 pounds (about 8 medium) firm but ripe summer peaches, pitted and cut into roughly 3/4-inch cubes (about 5 1/2 cups; see note above)
- 1/2 cup granulated sugar
- 2 tablespoons fresh juice from 1 lemon
- 2 tablespoons bourbon (optional; see note above)
- 3/4 teaspoon cornstarch
- Pinch kosher salt
- Generous pinch freshly grated nutmeg (optional; see note above)
- 2 drops almond extract (optional; see note above)
- For the Biscuit Topping:
- 5 1/4 ounces (1 cup) all-purpose flour
- 1/2 cup granulated sugar (4 ounces), divided
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch pieces
- 1/2 cup whole milk
- Ice cream or whipped cream, for serving
"Sausage and Cheese "Hissy Fit" Dip
By RoketJSquerl
Instructions Preheat oven to 350 degrees F
- 1 pound breakfast sausage with sage (like Jimmy Dean)
- 8 ounces Velveeta cheese, cubed
- 1 (8 ounce) block original cream cheese, cubed
- 1-1/2 cups sour cream
- 1 cup shredded cheese, your choice
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1/4 cup sliced green onions
- 1/4 teaspoon curry powder, optional
- 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
- 1/2 teaspoon garlic powder
- 2 teaspoons dried minced onion
- 2 teaspoons dried parsley
- Assorted chips, crackers or mixed raw vegetables
'Cantonese Beef Rice Bowls
By RoketJSquerl
Cantonese beef rice bowls are made with browned ground beef, simmered in stock, spices, oyster sauce, soy sauce sim
- 1 tablespoon oil
- 1 pound ground beef
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon Shaoxing wine or dry sherry
- 2 1/2 cups chicken stock
- 3 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1 cup frozen peas
- 2 tablespoons cornstarch, mixed with 2 tablespoons water
- steamed rice, to serve
Bread and Butter Pickles 2
By RoketJSquerl
Yield: About 4 cups of picklesPrep Time: 20 min + marinating timeCook Time: 5 min
- 5 1/2 cups (1 1/2 pounds) thinly sliced pickling cucumbers
- 1 1/2 Tablespoons kosher salt
- 1 cup thinly sliced sweet onion
- 1 cup granulated white sugar
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/4 cup light brown sugar (packed)
- 1 1/2 teaspoons mustard seeds
- 1/2 teaspoon celery seeds
- 1/8 teaspoon ground turmeric
English Toffee
By RoketJSquerl
Heat the oven to 350℉ (177℃)
- 2 cups whole almonds (4 cups if you plan to coat both sides of the toffee)
- 2 sticks unsalted butter
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons salt
- 1/3 cup cold water
- 1 1/2 pounds 70% cacao chocolate (3 pounds if coating both sides)
Apple Walnut Chicken Salad- Applebee’s Copycat
By RoketJSquerl
Make chicken marinade. Combine water, salt, garlic powder, and liquid smoke in a medium bowl
- Chicken Marinade:
- 3 cups water
- 1 tablespoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon hickory-flavored liquid smoke
- 1 boneless chicken breasts, pounded to 1/2-inch thickness
- oil
- ground black pepper
- Balsamic Vinaigrette:
- 1/4 cup red wine vinegar
- 3 tablespoons granulated sugar
- 3 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon minced garlic
- 1/2 teaspoon lemon juice
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon dried tarragon
- pinch ground black pepper
- 1 cup extra-virgin olive oil
- Candied Walnuts:
- 1 teaspoon peanut oil
- 1 teaspoon honey
- 2 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- pinch of cayenne pepper
- 3/4 cup chopped walnuts
- Salad:
- 4 cups chopped romaine lettuce
- 4 cups chopped red leaf lettuce
- 1 apple, diced
- 1/2 small red onion, sliced
- 1/2 cup diced celery
- 1/4 cup crumbled blue cheese
BBQ Chicken Quesidillas
By RoketJSquerl
Heat a pan over medium heat
- 1 (10 inch) tortilla
- 1/4 cup cheddar, shredded
- 1/4 cup jack, shredded
- 1/4 cup chicken, cooked, shredded or cut into small pieces and warm
- 2 tablespoons BBQ sauce
- 1/4 cup pineapple, sliced and optionally grilled
- 1 jalapeno, sliced
- cilantro to taste
Coleslaw-Lexington-Style Red Coleslaw
By RoketJSquerl
Whisk together vinegar, ketchup, sugar, black pepper, and hot sauce in small bowl
- For the Dressing:
- 2/3 cup apple cider vinegar
- 1/2 cup ketchup
- 1/4 cup sugar
- 2 teaspoons freshly ground black pepper
- 2 teaspoons hot sauce, preferably Texas Pete
- For the Slaw:
- 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
- 1 large carrot, peeled and grated on the large holes of a box grater
- 2/3 cup sugar
- 1/3 cup kosher salt