RoketJSquerl's profile page
Recipes
Piecrust - EVAN'S ULTIMATE APPLE PIE DOUGH
By RoketJSquerl
1. In a bowl, mix together the flour, salt, sugar and baking powder (if using) with a whisk, fork or your fingers
- 12 ounces (340 g) all-purpose flour
- Pinch of kosher salt
- 1 tablespoon sugar
- 1 teaspoon baking powder (optional)
- 2 ounces (60 g) unsalted butter, softened
- 6 ounces (170 g) chilled unsalted butter or other fat, cut into 6 to 8 pieces
- 4 ounces (115 g) cold apple juice or 4 ounces (115 g) cold water plus 1 tablespoon apple cider vinegar
NEW ORLEANS RED BEANS AND RICE
By RoketJSquerl
Place clean dried beans in a medium pot and cover with room temperature water
- 1 pound dried red beans, rinsed and picked through for stones
- 1/3 cup diced pancetta
- 1 large yellow onion, diced
- 3 celery stalks, chopped
- 1 green or red bell pepper, deseeded and diced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- pinch cayenne or a few dashes of Tony Chachere Seasoning
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, coarsely chopped
- 2 teaspoons fresh thyme, roughly chopped
- 1/2 pound cooked smoked sausage cut into 1-inch pieces
- 10 cups chicken stock
- 2 bay leaves
- 6 cups cooked white rice
- chopped green onions, garnish
Dark Chocolate Walnut Fudge
By RoketJSquerl
Line an 8X8 dish with foil (I line mine horizontally and vertically so that once the fudge is chilled - I can use t...
- 3 C Dark Chocolate Chips
- 1 (14 oz) can sweetened condensed milk
- 1/4 C butter
- 1 C chopped walnuts
- 1/8 tsp salt
- 1 1/4 tsp vanilla bean paste
Easy One Pot Pressure Cooker Spaghetti Bolognese
By RoketJSquerl
Instructions Combine chicken stock, water, tomato paste, light soy sauce, fish sauce, and Worcestershire sauce in a...
- 300 300 300 grams (10 oz.) spaghetti
- 1/2 1/2 1/2 pound ground beef
- 1 1 1 small onion, sliced
- 3 3 3 cloves garlic, minced
- 1 1 1 stalk celery, chopped
- 8 8 8 white mushroom, sliced (optional)
- Sherry wine
- pinch A pinch of dried oregano
- pinch A pinch of dried basil
- to salt and black pepper to taste
- Olive oil
- 1 1 2 cup unsalted homemade chicken stock + 2 cup water
- 156 156 156 ml (5.5 fl oz can) tomato paste
- 2 2 2 tablespoons light soy sauce
- 1 1 1 tablespoon fish sauce
- 1 1 1 tablespoon Worcestershire sauce
"THE BEST CINNAMON ROLLS EVER
By RoketJSquerl
Instructions In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs
- 1 cup warm milk
- 1 tablespoon instant dry yeast
- 2 tablespoons white granulated sugar
- 1 teaspoon salt
- 3 tablespoons salted butter, softened
- 1 large egg
- 3 cups all-purpose flour
- 1/2 cup salted butter, melted
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 4 ounces cream cheese, softened
- 1/4 cup salted butter, softened
- 1 to 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Grilled Flank Steak Tacos
By RoketJSquerl
Instructions For the marinade: Add all of the ingredients to a jam or jelly jar with a tightly sealing lid
- For the steak marinade:
- 2 lbs. flank steak
- 4 minced garlic cloves
- 1 jalapeno, minced
- 1 handful cilantro, chopped
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- Juice of 2 limes
- Juice of 1 orange
- 1/4 cup olive oil
- For the pico de gallo:
- 4 tomatoes, chopped
- 1/2 small red onion, chopped
- 1 jalapeno, chopped (I remove half the seeds to keep the heat at medium)
- 1 large handful cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
- For the tacos:
- 8 flour tortillas
- Shredded jack cheese
- Sliced avocado
- Lime wedges
"Ginger Peach Pie-USE THIS ONE
By RoketJSquerl
Directions: The crust: Prepare my pie crust recipe through step 5
- 2 1 1 (my recipe makes 2 crusts; 1 for bottom 1 for top)
- 2 1 1 (my recipe makes 2 crusts; 1 for bottom 1 for top)
- 2 1 1 (my recipe makes 2 crusts; 1 for bottom 1 for top)
- 8-9 8-9 7-8 medium peaches (about 7-8 cups peach chunks)
- 8-9 8-9 7-8 medium peaches (about 7-8 cups peach chunks)
- 8-9 8-9 7-8 medium peaches (about 7-8 cups peach chunks)
- 2/3 2/3 2/3 cup (130g) granulated sugar
- 2/3 2/3 2/3 cup (130g) granulated sugar
- 2/3 2/3 2/3 cup (130g) granulated sugar
- 1/2 1/2 1/4 cup (62g) all-purpose flour OR 1/4 cup instant tapioca
- 1/2 1/2 1/4 cup (62g) all-purpose flour OR 1/4 cup instant tapioca
- 1/2 1/2 1/4 cup (62g) all-purpose flour OR 1/4 cup instant tapioca
- 1 1 1 Tablespoon fresh lemon juice
- 1 1 1 Tablespoon fresh lemon juice
- 1 1 1 Tablespoon fresh lemon juice
- 2 2 2 teaspoons peeled + minced fresh ginger
- 2 2 2 teaspoons peeled + minced fresh ginger
- 2 2 2 teaspoons peeled + minced fresh ginger
- 1 1 1 teaspoon ground cinnamon
- 1 1 1 teaspoon ground cinnamon
- 1 1 1 teaspoon ground cinnamon
- 2 2 2 Tablespoons unsalted butter, cut into small cubes
- 2 2 2 Tablespoons unsalted butter, cut into small cubes
- 2 2 2 Tablespoons unsalted butter, cut into small cubes
- 1 1 1 large egg beaten with 1 Tablespoon (15ml) milk
- 1 1 1 large egg beaten with 1 Tablespoon (15ml) milk
- 1 1 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
- optional: coarse sugar for sprinkling on crust
- optional: coarse sugar for sprinkling on crust
IRON SKILLET SWEET POTATO COBBLER
By RoketJSquerl
Cover the sliced or chopped sweet potatoes with water and boil just long enough to soften
- Crust Recipe:
- Cobbler
- 4 medium sweet potatoes, peeled and sliced or chopped (about 6 or 7 cups)
- 1 cup white granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons all-purpose flour
- 1 1/2 cups water from cooked sweet potatoes
- 5 tablespoons butter
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 5 tablespoons butter, softened
- 10 About 10 tablespoons ice water
Beef Enchiladas
By RoketJSquerl
1. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt
- 3 cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 1/4 pounds boneless chuck steaks, trimmed of fat
- 1 tablespoon vegetable oil
- 2 yellow onions, finely chopped
- 1 (15-ounce) can tomato sauce
- 1/2 cup water
- 4 ounces Monterey Jack cheese, shredded, divided
- 4 ounces sharp cheddar cheese, shredded, divided
- 1/3 cup chopped fresh cilantro
- 1/4 cup chopped canned pickled jalapeños
- 12 (6-inch) corn tortillas
Crock Pot Chicken Stock
By RoketJSquerl
1). Every week or two I buy a whole free range, organic chicken from our farmer
- chicken bones
- onion
- carrot
- celery
- 1-2 Tbsp Apple Cider Vinegar