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Recipes
Honey Jalapeno Cornbread Muffins
By RoketJSquerl
Buttermilk cornbread made with cheese, jalapenos, corn kernels and honey and finished with a honey butter glaze
- For the Glaze:
- 1-1/2 cups of all purpose white or yellow cornmeal
- 3 tablespoons of all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon of kosher salt
- 1 cup of shredded Monterey Jack, Pepper Jack or sharp Cheddar cheese
- 1/8 cup of chopped, pickled jalapenos
- 1 cup of frozen corn kernels, thawed
- 2 tablespoons of honey
- 1/2 cup of cooking oil
- 2 large eggs
- 2/3 cup of buttermilk
- 1/4 cup of butter, melted
- 2 tablespoons of honey
- HALF RECIPE:
- 3/4 cups of all purpose white or yellow cornmeal
- 1 1/2 tablespoons of all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon of kosher salt
- 1/2 cup of shredded Monterey Jack, Pepper Jack or sharp Cheddar cheese
- 1/8 cup of chopped, pickled jalapenos
- 1/2 cup of frozen corn kernels, thawed
- 1 tablespoons of honey
- 1/4 cup of cooking oil
- 1 large eggs
- 1/3 cup of buttermilk
Duke's Chocolate Mayonnaise Cake
By RoketJSquerl
Preheat oven to 350°F and grease and flour two 8-inch cake pans
- 6 tablespoons unsweetened cocoa powder
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 cups Duke's mayonnaise (use full fat)
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups cold water
- 1 cup butter, softened
- 1 cup unsweetened natural cocoa powder
- 1 teaspoon vanilla extract
- 5 to 6 cups confectioners' sugar
- 6 or more tablespoons of milk
French Dip Sandwiches
By RoketJSquerl
Place the roast in your crockpot
- 3-4 lb Beef Round Steak (or any beef roast)
- 1 packet Onion Soup mix
- 1 packet Au Jus Gravy mix
- 2 (15 oz) cans Beef Broth
- 2 cups water
- 8 crusty Hoagie Rolls
- 8 slices Provolone, White American or Swiss cheese
"Quadruple Chile Cheeseburger"
By RoketJSquerl
Place chilis directly over a gas burner and cook, turning occasionally, until charred and blistered all over
- 2 whole fresh poblano or hatch chilis
- 2 pounds freshly ground beef chuck
- Kosher salt and freshly ground black pepper
- 1 chipotle pepper canned in adobo, finely chopped, plus 2 teaspoons adobo sauce
- 4 tablespoons mayonnaise
- 8 slices pepperjack or pepper colby-jack cheese
- 4 large hamburger buns
- 1/4 cup sliced pickled jalapeños
"Sweet and Spicy Pigs in a Blanket with a Spicy Cheese dip
By RoketJSquerl
Heat the oil in a large non-stick skillet, over medium-high heat
- 1 tbsp oil
- 1.5 lbs of small cocktail sausages (I used Smokies)
- 3 tbsp packed brown sugar
- 1/2 tsp cayenne pepper (I used a heaped tsp because we love spicy!)
- 1/4 cup tomato ketchup
- 2 tsp Worcestershire sauce
- 1 lb crescent roll sheet (2 sheets)
- 1 egg, lightly beaten (for the egg wash)
- 8 oz of shredded cheddar cheese or Monterrey Jack
- 1/2 habanero, deseeded
- Alternatively, you can use pepper jack cheese or habanero cheese (which is what I used)
- 1 tbsp cornstarch (cornflour)
- 1 can of evaporated milk
- 1/4 tsp cayenne pepper
- 2 tbsp spicy mustard
- Salt and pepper
Roast Beef Hash
By RoketJSquerl
Bring a large pot of water to a boil
- 1/4 cup canola oil
- 2 cups Yukon gold potatoes
- 1/2 medium onion, finely chopped
- 2 cups roast beef, diced in 1/4 inch cubes
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1/8 teaspoon cayenne
- 1/8 teaspoon ground nutmeg
- Salt and pepper
- 1/2 cup heavy cream
- 2 eggs
Pulled Pork Indoors with Ben's BBQ Sauce
By RoketJSquerl
Sweet paprika may be substituted for smoked paprika
- Pork:
- 1 Cup Plus 2 Teaspoons Table Salt
- 1/2 Cup Plus 2 Tablespoons Sugar
- 3 Tablespoons Plus 2 Teaspoons Liquid Smoke
- 1 Boneless Pork Butt (about 5 Pounds)
- 1/4 Cup Yellow Mustard
- 2 Tablespoons Ground Black Pepper
- 2 Tablespoons Smoked Paprika (see Note)
- 1 Teaspoon Cayenne Pepper
- Ben's Bbq Sauce:
- 1 Cup Apple Cider Vinegar
- 1 Cup Ketchup
- 3 Tablespoons Dark Brown Sugar
- 1 Tablespoon Yellow Mustard
- 1 Tablespoon Molasses
- 1/4 Cup Pan Drippings From Pork
- 1 Teaspoon Salt
- 1 Tablespoon Crushed Red Pepper Flakes
Beef Stock in the Pressure Cooker
By RoketJSquerl
1. Brown the beef in two batches: Heat the vegetable oil in the pressure cooker pot over medium-high heat until shi...
- 1 tbsp vegetable oil
- 4 pounds meaty beef shanks and oxtails
- 1 large onion, trimmed, peeled, and sliced thin
- 2 large carrots, trimmed, peeled and sliced thin
- 1/4 cup tomato paste
- 1 cup red wine
- 1 dried star anise pod (or substitute 2 bay leaves)
- 1 tsp whole black peppercorns
- 2 quarts of water, or a little more to cover the ingredients
"SPICY MISO TSUKEMEN (DIPPING NOODLES)
By RoketJSquerl
Instructions In a pot over medium heat, add canola oil, garlic, ginger and shallot and cook for 3-4 minutes, unti...
- For the dipping sauce:
- 6 0z green tea noodles or other noodles of your choice such as ramen, udon or somen.
- 1/2 tablespoon canola oil
- 1 garlic clove, finely chopped
- 1 large shallot (or a small onion), finely chopped
- 1 tablespoon ginger, peeled and finely chopped
- 2 tablespoons miso paste (I’m using awase miso)
- 1 tablespoon soy sauce
- 1 1/2 cup water
- 1 teaspoon granulated sugar
- 1 teaspoon powdered chicken stock
- 1 tablespoon sesame seeds
- 1/2 teaspoon chili oil
- 1 teaspoon sesame oil
- toppings (optional):
- 2 scallions, chopped on the bias - or more to your liking
- 2 tablespoons bonito flakes - or more to your liking
- ichimi pepper to taste
Twice Baked Beef Potatoes
By RoketJSquerl
Note: I always cook too much, yesterday was no exception
- 4 large potatoes
- 1 small onion
- 1 medium leek
- 1/2 bell pepper
- 12 oz ground beef
- 3 tsp tomato paste
- 1/2 cup corn
- 1/2 cup water
- knob of butter
- splash of milk
- grated cheese
- ketchup
- BBQ sauce
- Hot Pepper sauce to taste
- mustard
- seasoned salt
- pepper
- salt