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Recipes
"Bloomin' Onion Bites
By RoketJSquerl
DIRECTIONS Cut tops of pearl onions, then slice top down (being careful not to cut all the way through) 3 times to...
- FOR THE ONIONS:
- 20 pearl onions
- 2 eggs, lightly beaten
- 2 tbsp. water
- 1 c. flour
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- kosher salt
- Freshly ground black pepper
- Vegetable oil, enough to fill skillet 1" high
- FOR THE DIPPING SAUCE:
- 2/3 c. mayonnaise
- 2 tbsp. ketchup
- 1 tsp. horseradish
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1/4 tsp. dried oregano
TEX-MEX PINTO BEANS (PRESSURE COOKER!)
By RoketJSquerl
DIRECTIONS: Rinse and sort through dried beans
- 20 ounce package Hurst's HamBeens Pinto Beans with Ham
- 5 cups chicken broth
- 1 onion
- 1 jalapeno
- 1 clove garlic
- 1 packet taco seasoning
- 1/2 cup salsa verde
- 1/4 cup chopped cilantro
- salt and pepper, to taste
"Homemade Flour Tortillas"
By RoketJSquerl
In a large bowl, blend the flour, baking powder, and salt together
- 3 cups Organic, Unbleached Flour
- 1 teaspoon Salt
- 2 teaspoons Baking Powder
- 4-6 tablespoons lard or shortening
- 1 1/4 cups warm Water
FRIED CHICKEN EASIER
By RoketJSquerl
A whole 4-pound chicken, cut into 8 pieces, can be used instead of the chicken parts
- 1 1/4 cups buttermilk
- Table salt
- dash hot sauce
- 3 teaspoons ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3 1/2 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note)
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 3/4 cups vegetable oil
Cranberry Orange Bread
By RoketJSquerl
In a large mixing bowl, whisk together flour, salt, yeast, cranberries and orange zest
- 3 cups all-purpose flour
- 1 3/4 teaspoon kosher salt
- 1 1/2 teaspoon quick rise yeast
- 1 1/2 cups water
- 1 teaspoon almond extract
- 3/4 cup dried cranberries
- zest of 1 large orange
- Turbinado Sugar for topping (or any course sugar)
Campfire Burgers-New
By RoketJSquerl
Instructions Caramelized Onions: Warm olive oil in a large skillet over medium heat
- Caramelized Onions:
- 2 tablespoon olive oil
- 1 large Vidalia onion, sliced
- Pinch of salt
- 1/2 teaspoon balsamic vinegar
- Campfire Sauce:
- 1/4 cup regular mayonnaise
- 1/4 cup barbecue sauce
- 1/8 teaspoon liquid smoke
- Burgers:
- 1 pound ground beef
- 1/4 cup shredded cheddar cheese
- 2 slices cooked bacon, crumbled
- 2 teaspoon worcestershire sauce
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon salt
- Pinch of freshly cracked black pepper
- 4 hamburger buns
Deviled Eggs, Southern Style by Paula Deen
By RoketJSquerl
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl
- 7 large eggs, hard boiled and peeled
- 1/4 cup mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon prepared mustard
- Salt and pepper, for taste
- Paprika, for garnishing
- Sweet gherkin pickles sliced, for garnishing
- Pimentos, for garnishing
CHILE COLORADO
By RoketJSquerl
Instructions For the sauce: Place the chiles in a bowl and pour boiling water over them to cover
- For the sauce:
- 1 teapoon of olive or vegetable oil
- 1 small white onion, finely chopped
- 2 cloves of garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 3 whole dried ancho chiles
- 1 can of Hunt's Fire Roasted Tomatoes (14.5 ounce size)
- 1 can of RO*TEL Tomatoes (10 ounce size)
- 1 cup of chicken or beef broth
- salt and pepper to taste
- For the meat:
- 2 teaspoons of olive or vegetable oil
- 3 and 1/2 pounds of beef chuck roast or stew meat, cut into 1 and 1/2 inch cubes
- salt and pepper to taste
- For serving:
- Corn or flour tortillas, Sliced avocado, chopped cilantro, lime wedges, cotija cheese, sliced radishes, sour cream
- Side dishes:
- Pinto Beans and Mexican Rice
"Lemon Chicken"
By RoketJSquerl
Prep Time: 15 minutes Cook Time: 30 minutes Yield: Serves 2
- Marinade:
- 2 skinless, boneless chicken breasts
- 1 large egg, beaten
- Oil, for deep frying
- 1 1/2 tsp. soy sauce
- 1/2 tsp. sesame oil
- 1 Tbsp. cornstarch
- 1 tsp. cooking sake (Chinese cooking wine or sherry)
- Coating:
- 1/4 cup all-purpose flour
- 1/4 cup corn starch
- 1 tsp. baking soda
- Sauce
- 6 Tbsp. fresh lemon juice (3 lemons)
- 4 Tbsp. plum sauce
- 4 tsp. sugar
- 1/3 cup water
- 1 tsp. corn starch
- A pinch of salt to taste
HAMBURGER Done the Right Way
By RoketJSquerl
Whether or not your patty is of a fancy cuts of beef or down-to-earth store-bought, it should be treated with the s...
- PROS on grinding your own beef:
- CONS on grinding your own beef:
- The consistency of a food-processor ground beef is still, more or less, different than from a meat grinder. The meats are cut into tiny tiny pieces that resembles ground meat, but has a “chunkier” texture. Some prefer it. Some don’t.
- PROS on store-bought ground beef:
- Well, convenience. And cheap.
- CONS on store-bought ground beef:
- to to supermarket’s ground beef is run through a fine-grind setting, resulting in a bit of “mushy” texture. It is better to ask the butcher, if you have one, to grind the beef on demand through a coarse setting on the meat-grinder.