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Recipes
"Pecan Pie-RecipeTinEats
By RoketJSquerl
Instructions Pie Crust: Place flour, salt and sugar in a food processor
- Pie Crust (or 9" store bought) (Note 1):
- 1 1/4 cups plain white flour (all purpose flour)
- 1/4 tsp salt
- 2 tsp white sugar
- 115 g / 1 stick unsalted butter , cold, cut into 1cm/ 1/3" cubes
- 2.5 - 3 tbsp ice cold water
- Pecans:
- 1 1/4 cups pecans , enough to decorate top
- 1 1/4 cup pecans (for filling)
- Filling:
- 3 eggs
- 1 cup / 200g brown sugar, packed
- 60 g / 4 tbsp unsalted butter , melted
- 3/4 cup / 185 ml light corn syrup (Note 2 for subs)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 tbsp bourbon (or rum or marsala, or other liquor of choice, or omit)
"Butter & Cultured Buttermilk"
By RoketJSquerl
Prep Time: 2 minutes (but requires overnight rest) Make time: 20 minutes Yield: about 1 cup of cultured butter,...
- 2 cups fresh whipping cream/heavy cream (see instructions before measuring)
- 6 tablespoons yogurt or creme fraiche (make sure the packaging says it contains live cultures)
- Finishing salt (like Maldon’s, or gray sea salt) (optional)
"Mini Cherry Cheesecake Pies
By RoketJSquerl
Instructions Pre-heat oven to 400 degrees
- Servings: 6
- 2 refrigerated pie crusts
- 1 8 oz block cream cheese softened to room temp.
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 21 oz can cherry pie filling
- 1 beaten egg
- 1 tbsp water
- 1 tbsp sugar
"Chocolate Peanut Clusters
By RoketJSquerl
INSTRUCTIONS If desired, spray slow cooker insert lightly with non-stick cooking spray
- 2 lbs white almond bark (might be labeled as white candy coating) , broken or chopped into smaller squares
- 12 oz bag semisweet chocolate chips
- 4 oz bar German sweet chocolate, broken or chopped into smaller squares
- 32 oz dry roasted or cocktail peanuts
- holiday sprinkles (optional)
Flour Tortillas, Thin and Tender
By RoketJSquerl
Makes 10 tortillas Place flour and salt in the workbowl of a food processor fitted with a steel blade and pulse to...
- 2 cups all-purpose flour
- 1 teaspoon of kosher salt
- 1/4 cup cold lard, preferably back lard (see note above)
- 3/4 cups cold water
7 GRAIN SEED BREAD FOR THE 1 LB. BREAD MACHINE
By RoketJSquerl
Contributed by: Bob's Red Mill Natural Foods 1 lb
- 5/6 cups Water
- 1 2/3 cups Unbleached White Flour
- 2 Tbsp Non-Fat Dry Milk Powder
- 2/3 cup + 1 Tbsp 7 Grain Hot Cereal
- 3/4 tsp Sea Salt
- 2 Tb Molasses
- 1 Tb Vegetable Oil or softened butter
- 1 1/2 tsp Active Dry Yeast
- 1 1/3 Tbsp Poppy Seeds
- 1 1/3 Tbsp White Hulled Sesame Seeds
- 1 1/3 Tbsp Raw Shelled Sunflower Seeds
Tacos al Pastor with Pineapple Salsa
By RoketJSquerl
Toast the dried chilies in a pan over medium heat until fragrant, about 3-5 minutes, let them cool, cut them in hal...
- 4 dried guajillo chilies
- 2 dried ancho chiles
- 1 dried chipotle chili
- 1 pineapple, peeled and cored
- 1 white onion, diced
- 4 cloves garlic
- 1 tablespoon cider vinegar
- 1 tablespoon lime juice
- 1 teaspoon cumin seeds, toasted and ground
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 (2 pound) pork butt or shoulder
- 12 small corn tortillas
- 1 cup cilantro
- 2 limes, cut into wedges (optional)
"Simple Pork and Spinach Miso Ramen
By RoketJSquerl
Directions: Heat a large pot over medium high heat
- 1 1 1 Lb. Ground Pork
- 1 1 1 Tbsp. Grated Ginger
- 3 3 3 Finely Minced Garlic Cloves
- 1/2 1/2 1/2 Cup Thinly Sliced Onion
- 1 1 1 Tsp. Kosher Salt
- 1/2 1/2 1/2 Tsp. Black Pepper
- 3 3 3 Star Anise Pods
- 4 4 4 Tbsp. Red Miso Paste
- 8 8 8 Cups of Chicken Stock
- 4 4 4 Cups of Baby Spinach
- Cilantro for topping
- Green Onions for Topping
- Chili Sauce for Topping (optional if you don't want it spicy)
- Ramen Noodles
- Soft Boiled Eggs (optional)
"Potato Burger Buns-CI
By RoketJSquerl
INSTRUCTIONS MAKES 9 ROLLS These rolls are ideal for both burgers and sandwiches
- 1 1 pound 1-inch russet potatoes, peeled and cut into 1-inch pieces
- 2 2 tablespoons 4-inch unsalted butter, cut into 4-inch pieces
- 2 1/4 2 1/4 cups 1/3 (12 1/3 ounces) bread flour
- 1 1 tablespoon 1 tablespoon sugar
- 2 2 teaspoons 2 teaspoons instant or rapid-rise yeast
- 1 1 teaspoon 1 teaspoon salt
- 2 2 large 1 1 1 lightly beaten with 1 teaspoon water and pinch salt
- 1 1 tablespoon 1 tablespoon sesame seeds (optional)
Niku Udon
By RoketJSquerl
Fill a large pot halfway up with water and bring to a boil
- For the Udon Broth:
- 1 quart water, at room temperature
- 1 large pieces of kombu, approximately 10 by 4-inches, or about 1/2 ounce total, rinsed
- 1 1/2 cups packed katsuobushi (dried bonito flakes)
- 1/2 cup plus 2 tablespoons Japanese soy sauce
- 1/2 cup mirin
- For for the Niku Udon:
- 8 ounces beef, very thinly sliced
- 1/2 cup firm tofu, cut into 1/4-inch cubes
- 2 scallions, ends trimmed, chopped into 1-inch pieces
- 1 pound dried udon noodles
- 1/2 cup watercress