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Recipes
Kung Fu Panda Soup
By RoketJSquerl
1. In a medium-sized pot set over medium-high heat, pour in stock and water
- 4 Cups Vegetable or Chicken Stock (1 litre)
- 2 Cups Water (475mL)
- 1 Tablespoon Soy Sauce (1 to 2)
- 5 Drops Toasted Sesame Oil (5 to 6)
- 1 Teaspoon Chili Paste
- 2 Teaspoons Sugar
- 1 Tablespoon Finely Grated Fresh Ginger
- 1 Clove Garlic, finely minced, grated, or passed through a garlic press
- 1 Stalk Celery, finely grated
- 1/2 Red Bell Pepper, cut into thin 1 inch strips
- 1 Small Carrot, cut into thin 1 inch strips
- 3 Bunches Baby Bok Choy, cut into bite size pieces (save root end for tomorrow’s post!)
- 1 Handful Pea Pods
- 1 Small Handful Shiitake Mushrooms, sliced
- 6 Ounces Dry Soba Noodles (170g)
- 3 Tablespoons Cilantro, chopped, plus more for garnish
"Lemon-Limoncello Cupcakes"
By RoketJSquerl
1. Prepare the cupcakes. Preheat the oven to 350 degrees F and position a rack in the center
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 ounces (1/2 stick) unsalted butter, at room temperature
- 2 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons limoncello
- 1/2 cup buttermilk
- 1/4 cup lemon juice
- Zest of one lemon
- For the lemon curd:
- Zest of 2 lemons
- 1/2 cup lemon juice
- 1/4 cup granulated sugar
- 1 egg + 1 egg yolk
- For the cream cheese limoncello frosting:
- 2 ounces (1/2 stick) unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 tablespoon limoncello
- 2 cups powdered sugar, sifted
Weeknight Chicken & Mushroom Pho
By RoketJSquerl
- For the Broth:
- 1 teaspoon ground coriander
- 1 teaspoon Chinese five spice
- 2 packages of Knorr Homestyle Stock + 8 cups of water (or 8 cups of homemade chicken stock)
- 1 2-inch piece of ginger, cut into quarters
- 2 chicken breasts, cut into quarters
- salt and pepper, to taste
- For the Vegetables:
- 3/4 pound mushrooms (of your choice), gently cleaned and thinly sliced
- 1/2 tablespoon unsalted butter
- 1 red onion, very thinly sliced (reserve a few slices for a garnish later)
- 1 bunch bok choy, cleaned
- For the Noodles:
- 1 pound dry rice noodles, ramen noodles, etc. (any thin noodle will do)
- To Serve:
- Thinly sliced red onion
- Fresh cilantro
- Lime wedges
- Sprouts
- Hoisin sauce
- Sriracha and/or hot chile sauce
"Homemade Jell-O Style Chocolate Pudding"
By RoketJSquerl
makes 4 servings In a medium bowl, combine the gelatin and 2 1/2 ounces milk
- 1/4 ounce powdered gelatin
- 2 1/2 ounces milk
- 5 ounces sugar
- 3/4 ounce cocoa powder
- 3/4 teaspoon salt
- 12 ounces milk
- 2 teaspoons vanilla extract
Caramel Popcorn
By RoketJSquerl
Preheat oven to 275 degrees
- 1 C. - Butter
- 2 C. - Brown Sugar
- 1/2 C. - Dark Corn Syrup (or light)
- 1 Tsp. - Salt
- 1/2 Tsp. - Baking Soda
- 1 Tsp. - Vanilla Extract (optional)
- 5 Q. - Popped Popcorn
"Instant Pot Butter Chicken
By RoketJSquerl
Directions: 1. Combine Greek yogurt, garam masala, turmeric, garlic, ginger, cumin, and salt in a large container ...
- For the Marinade:
- 1 cup (8 ounces) Greek yogurt
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon finely grated garlic (2 to 4 cloves)
- 1 teaspoon finely grated ginger
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1 3/4 pounds (800g) boneless chicken thighs, trimmed and cut into 1-inch pieces
- For the Sauce and to Finish:
- 2 cups (about 14 ounces) Tuttorosso tomato sauce
- 4 tablespoons (2 ounces) unsalted butter
- 1/2 cup (120ml) heavy cream
- Chopped fresh cilantro
- Cooked basmati rice or warm naan, for serving
Easy Spiced Gingerbread Cake with Caramel frosting — Sweetest Menu
By RoketJSquerl
Preheat the oven to 160 C (320 F)
- Spiced gingerbread cake:
- 115 grams (1/2 cup) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 80 grams (1/4 cup) molasses
- 210 grams (1 and 1/2 cups) plain flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground ginger*
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1.4 teaspoon ground cloves
- 120 ml (1/2 cup) milk
- Chocolate ginger cookie crumbs:
- 105 grams (3/4 cup) plain flour
- 1 tablespoon cornflour or corn starch
- 50 grams (1/4 cup) caster sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 tablespoon cocoa powder
- 60 grams (1/4 cup) unsalted butter
- Caramel frosting:
- 60 grams (1/4 cup) unsalted butter, room temperature
- 250 grams icing or powdered sugar
- 1/2 cup caramel sauce, homemade or store bought
Hamburger Soup
By RoketJSquerl
In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic
- 2-1/2 pounds Ground Chuck
- 1 whole Large Onion, Diced
- 2 stalks Celery, Diced
- 3 cloves Garlic, Minced
- 1 can (14.5 Ounce) Can Whole Tomatoes
- 3 cups Beef Stock Or Beef Broth, Plus More As Needed
- 1 whole Yellow Bell Pepper, Seeded And Diced
- 1 whole Red Bell Pepper, Seeded And Diced
- 1 whole Green Bell Pepper, Seeded And Diced
- 4 whole Carrots, Peeled And Sliced On The Diagonal
- 5 whole Red Potatoes, Cut Into Chunks
- 3 Tablespoons Tomato Paste
- 1/2 teaspoon Kosher Salt (more To Taste)
- 1/2 teaspoon Black Pepper, More To Taste
- 2 teaspoons Dried Parsley Flakes
- 1/2 teaspoon Ground Oregano
- 1/4 teaspoon Cayenne Pepper (more To Taste)
"Instant Pot Grits
By RoketJSquerl
Instant Pot Grits just might be the creamiest, most delicious grits you ever tasted
- 2 2 2 tablespoons bacon grease or vegetable oil
- 1 1 1 cup stone ground grits
- 3 3 3 cups water
- 1 1/2 1 1/2 1/2 cups half-and-half or milk
- 1 1/2 1 1/2 1/2 teaspoons salt
- 2 2 2 tablespoons butter, cut into pieces
- 1/2 1/2 1/2 cup shredded cheddar cheese
3 Ingredient Pineapple Dole Whip
By RoketJSquerl
Place all ingredients in a high powered blender or food processor
- 350 g frozen pineapple chunks (about 2 overflowing cups)
- 1 cup vanilla ice cream
- 1/2 cup pineapple juice (or orange juice)