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Recipes
"Spicy Korean Short Rib Sandwich"
By RoketJSquerl
Instructions First things first, you'll need to braise the short ribs, remove the bone and then shred the meat
- 2 short ribs, braised and meat shredded
- 2 eggs, fried over easy
- 1 small baguette (I used whole grain)
- cilantro, as garnish
- sesame seeds, as garnish
- 3 TBS gochujang
- 1 tsp honey
- 1 TBS sesame oil
- 1 tsp soy sauce
- 1 lime, juiced
- 1 TBS brown sugar
- 1/2 red onion, sliced thin
- 2 garlic cloves, sliced thin
- 2 limes, juiced
- 1 orange, juiced
- dash sugar
- salt
Cherry Pineapple Dump Cake
By RoketJSquerl
Instructions Preheat oven to 350˚
- 20 oz crushed pineapple, undrained (we used Dole)
- 21 oz cherry pie filling (we used Duncan Hines)
- 1 pkg moist yellow cake mix (we used Betty Crocker)
- 1/2 - 1 cup shaved almonds or chopped walnuts
- 1/2 cup (1 stick) butter, melted
Slow Cooker Fire Roasted Pot Roast
By RoketJSquerl
Spray 6- to 7-quart slow cooker with cooking spray
- 1 boneless beef pot roast (2 lb)
- Salt and pepper
- 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
- 3/4 lb potatoes, peeled, cut into 2-inch cubes
- 1/2 lb carrots, cut into 2-inch pieces
- 1 can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
- Chopped fresh Italian (flat-leaf) parsley, if desired
Barbecue Smoked Beef Chuck Recipe
By RoketJSquerl
1. Combine pepper and salt in a small bowl
- 2 ounces coarsely ground black peppercorns (about 1/3 cup; 55g) (see note above)
- 2 1/4 ounces kosher salt (about 1/4 cup; 65g)
- 1 (4- to 5-pound; 1.8 to 2.25kg) piece beef chuck roll
- Dill pickles, sliced yellow onion, and white bread, for serving
"Fire Roasted 15 Minute Salsa
By RoketJSquerl
Instructions Grill the peppers, garlic, and tomatillos over high heat until marked, about 10 minutes
- 1 - 15 oz can Hunt's Fire Roasted Diced Tomatoes
- 4 whole tomatillos peeled
- 2 jalapeño peppers
- 1 small white onion
- 3 cloves garlic
- 1 tablespoon chopped cilantro
- 3/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
Apple with Cheddar Crust Turnovers
By RoketJSquerl
Combine flour, sugar, and salt in a food processor and pulse once or twice
- Dough:
- 2 1/2 cups of all-purpose flour, plus more for dusting
- 1 tsp sugar
- 1/2 tsp salt
- 14 tbsp (1 3/4 sticks) unsalted butter, chilled and cut into small pieces
- 4 oz. cheddar cheese (around 1 1/2 cups), grated
- 1/2 cup ice water
- Filling:
- 3/4 lb. (1–2) Granny Smith apples, peeled, cored, and cubed
- 1 lb. (2–3) Cortland apples, peeled, cored, and cubed
- 1/2 cup of sugar
- 1/4 cup of all-purpose flour
- 1 tsp fresh lemon juice
- a little under 1/2 tsp ground cinnamon
- 1/8 tsp freshly grated nutmeg
- 1/8 tsp salt
- a pinch of ground cloves
- 1 tbsp unsalted butter, cut into small pieces (to dot the filling)
- 1 egg yolk beaten with 2 tablespoons of water
- turbinado or demerara sugar, for dusting (granulated will work as well)
Zeppole (Italian Doughnuts)
By RoketJSquerl
These are a very simple recipe and don't require a ton of work, which is nice
- 1 cup all-purpose flour
- 1 tsp orange zest
- 1/4 cup sugar
- 1/4 cup sour cream
- 1 egg, beaten
- 1/2 tsp vanilla
- 1 tsp baking powder
- 1/2 tbsp olive oil (or melted butter)
- cinnamon sugar
- oil for frying - vegetable or canola oil
Maque Choux Recipe
By RoketJSquerl
Maque Choux (pronounced Mock-shoe) is creamy, rich stewed corn dish that is most certainly Cajun
- 4 Tbsp Unsalted Butter
- 1/4 Cup Tasso, finely diced
- 3 Ears Corn
- 1/2 Cup Onion, finely diced
- 1/4 Cup Celery, finely diced
- 1/2 Cup Green Pepper, finely diced
- 1 Tbsp Fresh Thyme Leaves
- 1/8 Cup Garlic, minced
- 1 Cup Tomato, diced
- 1/2 Cup Green Onions, finely sliced
- Kosher Salt, black pepper and Cayenne to taste
Roadside Chicken
By RoketJSquerl
Mix/shake till well dissolved
- 1 Cup White Vinegar
- 1/2 Cup Veg Oil
- 1/4 Cup Worcestershire Sauce
- 1 Tbs Sea or Kosher Salt
- 1 Tbs White Sugar
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon White Pepper
- 1/2 Teaspoon Celery Salt
Chicken Pot Pie Soup
By RoketJSquerl
Bake pie shells according to package instructions, once cooled break into bite size pieces to sprinkle on top of so...
- 2 tablespoons of butter
- 1 medium onion, diced
- 2 stalks of celery, diced
- 1 large carrot, diced
- 2 tablespoons of flour
- 6 cups of chicken stock – plus additional to thin if soup is very thick
- 4 cups of frozen shredded potatoes, used for hash browns
- 4 cups of cooked, diced or shredded chicken
- 1/2 cup of heavy cream
- 1 cup of frozen peas
- Frozen pie shells