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Recipes
"Instant Pot Cheeseburger Macaroni
By RoketJSquerl
Turn on the saute option on your Instant Pot and add the oil
- 1/2 T. vegetable oil
- 1 1/4 lb. ground beef
- 1 C. chopped onion
- 1 tsp. garlic sea salt
- 1 tsp. italian seasoning
- 1/4 tsp. smoked paprika
- 1/4 tsp. pepper
- 1/4 C. ketchup
- 2 C. uncooked elbow macaroni
- 2 C. beef broth
- 2 C. shredded sharp cheddar cheese
"White Chocolate Bundt Cake
By RoketJSquerl
Instructions Preheat oven to 350º
- Cake:
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks butter, softened, plus more for buttering pan
- 2 cups sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon pure almond extract
- 5 eggs, at room temperature
- 4 ounces white chocolate, melted and still warm
- 1 cup sour cream
- White chocolate glaze:
- 4 ounces white chocolate, coarsely chopped
- 1/2 cup heavy cream
Mom's Vegetable Soup
By RoketJSquerl
Saute onion and celery in pot with a little oil or butter until onions are translucent
- 5-6 Red Potatoes, cubed
- 1 can or 1 cup fresh Carrots
- 1 cup Celery, sliced
- 1 can Sweet Peas
- 1 can Corn
- 1 can Green Beans
- 1 can Tomatoes, crushed or diced
- 1 Onion, chopped
- 2 (8oz) cans of chicken stock
- one packet of Italian dressing mix
- 2 cups water
- 1 tsp tomato paste
- Salt and Pepper, to taste*
Tamales With Green Chili and Pork
By RoketJSquerl
Roasted poblanos give the sauce a fruity green-pepper flavor, while jalapeño provides a mellow heat
- 4 medium poblano peppers
- 1 medium jalapeño
- 1 pound tomatillos, husked, washed, and halved
- 3 mediums cloves garlic, smashed and peeled
- 1 cup packed roughly chopped fresh cilantro leaves and tender stems
- 1 cup homemade chicken stock or low-sodium broth
- 2 tablespoons juice from 1 lime
- Kosher salt
- Sugar, to taste
- 4 cups shredded pork carnitas (see note above)
- 1 recipe basic tamale dough
- 3 dozen dried corn husks, soaked in water for at least 1 hour
- Salsa verde, for serving
Quick Miso Ramen with Shrimp, Chicken or Tofu
By RoketJSquerl
Like so many soup recipes, this is just a starting point
- 1 Lime or Small Lemon
- 4 Oz. Shrimp, tofu or chicken breast
- 1 Dash Coarse Salt
- Several Cranks of Fresh Pepper
- 1/2 Teaspoon Red Pepper Flakes
- 2 Tablespoons Vegetable, olive or sesame oil (2 to 3)
- 1 Package Ramen Noodles
- 1 Tablespoon Miso Paste or 1 Packet Instant Miso Soup
- 2 Teaspoons Soy Sauce
- Two or Three Green Onions, chopped
- 1/2 Can Bamboo Shoots or 1/4 Cup Fresh Sprouts
- 2 Tablespoons Chopped Parsley, cilantro or basil
- 1 Hard-boiled Egg, sliced (optional)
- Hot Chili Sauce, such as sriracha
Hushpuppies with Spicy Dipping Sauce
By RoketJSquerl
1. Whisk together the cornmeal, flour, baking powder, baking soda, salt and cayenne in a large bowl
- For the Hushpuppies:
- 3/4 cup cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 3/4 cup buttermilk
- 2 eggs
- 1/4 cup minced yellow onion
- 2 quarts peanut or vegetable oil, for frying
- For the Dipping Sauce:
- 1/3 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon Sriracha
Pressure Cooker Mashed Potatoes
By RoketJSquerl
1. If you want flavorful and buttery mashed potatoes, don’t forget to heat up the butter, garlic and milk before ...
- 4 russet potatoes or 6 Yukon gold potatoes, peeled and quartered
- 1 cup water
- 100 ml milk
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons grated Parmesan cheese
- Kosher salt & pepper to taste
Old Fashioned Slow Stewed Southern Green Beans
By RoketJSquerl
Rinse, trim and snap green beans in half or thirds
- 2 pounds of fresh green beans
- 4-1/2 cups of water
- 5 ounces of fatback or salt pork, rinsed and cubed, sliced or quartered
- 1 teaspoon of freshly cracked black pepper, or to taste
- 1/4 teaspoon of cayenne pepper, or to taste, optional
- Salt, at the end, only as needed, to taste
- 1 tablespoon of butter or bacon fat, to finish, optional
Barcelona Wine Bar's Sherry-Braised Short Ribs with Autumn Vegetables
By RoketJSquerl
"Before you read on, here's the bottom line on this dish: it rocks
- Brine:
- 1 Small Rib Celery, coarsely chopped
- 1/2 Small Carrot, peeled and coarsely chopped
- 1/2 Small Spanish Onion, coarsely chopped
- 1/2 Small Head Garlic, halved
- 3 Sprigs Flat-leaf Parsley, coarsely chopped
- 1 Small Sprig Fresh Rosemary, coarsely chopped
- 1 Cup Apple Cider
- 3/4 Cup Cream Sherry or Another Sweet Sherry
- 2 Tbs. Sherry Vinegar
- 4 Black Peppercorns
- 1 Bay Leaf
- 2 Tsp. Kosher Salt
- Six 4 Inch Long Beef Short Ribs
- Vegetables:
- 1 Pint Pearl Onions (2 cups)
- 2 Yukon Gold Potatoes
- 2 Parsnips, peeled and cut into 3/4 inch dice
- 1 Celery Root, peeled and cut into 3/4 inch dice
- 1 Turnip, peeled and cut into 3/4 inch dice
- 3 Tbs. Olive Oil
- Kosher Salt and Freshly Ground Black Pepper
- Braising:
- 2 Cups Instant Flour or All-purpose Flour
- 1/2 Cup High Quality Spanish Paprika
- 1/4 Cup Chili Powder
- 3 Tsp. Kosher Salt
- 1 1/2 Tsp. Cayenne
- 3/4 Cup Olive Oil
- 5 Cups Veal Stock (or Half and Half of Beef and Chicken Stock)
CHICKEN PARMESAN
By RoketJSquerl
Preheat oven to 350º F Make the sauce: Open the cans of tomatoes and set aside
- For the Sauce:
- 1/3 cup good quality extra virgin olive oil
- 2 medium garlic cloves, minced (1 tablespoon)
- 1/4 teaspoon crushed red pepper flakes
- 2 24-ounce cans plum tomatoes (Imported San Marzano or Muir Glen organic are best)
- 1/2 teaspoon kosher salt
- 10-12 basil leaves, slivered plus extra for garnishing
- For the Chicken:
- 4 whole boneless skinless chicken breast halves (about 2 pounds)
- Kosher salt, to taste
- 1/2 cup flour
- 2 large eggs
- 2 cups plain bread crumbs or Panko
- Oil for sautéing
- 1/2 cup freshly grated parmesan cheese plus extra for sprinkling on top
- 8 ounces mozzarella cheese, thinly sliced (or grated mozzarella)