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Recipes
Barbecue Chicken, Bacon & Jalapeno Pizza Bread
By RoketJSquerl
Preheat the oven to 400°F
- Topping:
- 1 lb homemade pizza dough or 1 [13.4 oz] refrigerated pizza dough [such as Pillsbury Classic]
- 1/2 cup barbecue sauce, divided [plus add'l for dipping]
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 1/2 cups roasted chicken, chopped
- 4 slices bacon cooked & crumbled
- 12 pickled jalapeno slices [more or less to your taste]
- 2 Tbsp chopped cilantro
- 2 green onions, finely chopped
- garlic salt
- 2 Tbsp butter, melted
- 2 Tbsp grated Parmesan cheese
- 1/2 tsp dried Italian seasoning
Italian Pressed Picnic Sandwich
By RoketJSquerl
In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper until combined
- 1/4 cup extra virgin olive oil
- 3 tablespoon balsamic vinegar
- 1 1/2 teaspoons dijon mustard
- 1/8 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
- 1/4 cup prepared basil pesto
- 1 ciabatta loaf, sliced in half horizontally
- 1/4 pound sliced provolone cheese
- 1/2 pound salami
- 1/2 pound hot cappicola ham (or regular ham)
- 1/4 pound pepperoni
- 1 pound fresh mozzarella, cut into 1/4 inch slices
- 1/2 cup sliced roasted red peppers
Black Forest Poke Cake
By RoketJSquerl
Make cake according to package directions in a 9 x 13 pan
- 1 box of Devil's Food Cake Mix
- (and ingredients called for on package)
- 1 Can of Cherry Pie Filling
- 1 Jar of Hot Fudge Sauce (I found with the ice cream toppings)
- 1 8 oz container of whipped topping
- mini chocolate chips or chocolate shavings
"Pecan date fruitcake
By RoketJSquerl
Instructions: Preheat the oven to 350°F and grease and flour or line with parchment paper a 9-inch baking pan (squ...
- Ingredients:
- 4 cups chopped dates
- 2 cups chopped pecans
- 1 cup unsweetened shredded coconut
- 1/2 cup all-purpose flour
- 2 tablespoons orange zest
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 (14-ounce) can sweetened condensed milk
"Asian Pot Roast
By RoketJSquerl
Asian Pot Roast is a twist on a classic
- 4-pound boneless beef chuck roast
- 2 tablespoons vegetable or canola oil
- 3 slices ginger, mashed
- 2 medium onions, thinly sliced
- 5 cloves garlic, peeled and smashed
- 2 cups beef stock
- 1/3 cup shaoxing wine or dry sherry
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons sugar
- 5 medium carrots
- 3 scallions, cut into 2-inch lengths
- 1 1/2 tablespoons cornstarch, dissolved into 1/4 cup water
Zuppa Toscana
By RoketJSquerl
1.Sauté Italian sausage and crushed red pepper in a large pot
- 1 lb ground Italian sausage
- 1 1/2 tsp crushed red peppers
- 1 large diced white onion
- 4 Tbsp bacon pieces (I bought the REAL bacon pieces in the salad section, worked great and not as much grease)
- 2 tsp garlic puree
- 10 cups water
- 5 cubes of chicken bouillon
- 1 cup heavy cream
- 1 lb sliced Russet potatoes, or about 3 large potatoes (sliced with skins left on)
- 1/4 of a bunch of kale chopped (I used my kitchen shears)
Chicago Italian Beef Sandwich
By RoketJSquerl
Yield: Makes about 10 sandwiches with about 1/4 pounds of meat each
- The beef:
- 1 boneless beef roast, about 3 pounds with most of the fat trimmed off
- The rub:
- 1 tablespoon ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper
- The juice:
- 6 cups of hot water
- 4 cubes of beef bouillon (see discussion below) *
- The sandwich:
- 10 soft, fluffy, high gluten rolls, sliced lengthwise but hinged on one side or Italian bread loaves cut widthwise into 10 portions (Gonnella, Turano, and D'Amato are the bakers of choice in Chicago)
- 3 medium sized green bell peppers
- 1 tablespoon olive oil, approximately
- 1 cup hot giardiniera
Shells & Cheese (with Bacon & Peas)
By RoketJSquerl
First, boil up some pasta! These are just good ol’ medium pasta shells, but you can use the small shells if you w...
- 12 ounces, weight Small Or Medium Pasta Shells
- 2 cups 2% Milk
- 1 Tablespoon Butter
- 8 ounces, weight Velveeta, Cut Into Cubes (I Actually Used About 10-12 Ounces!)
- 2 cups Grated Sharp Cheddar Cheese (more To Taste!)
- 1/4 teaspoon Seasoned Salt, More To Taste
- 1/2 teaspoon Black Pepper
- 1/2 cup Frozen Peas (more To Taste)
- 8 slices Thin Bacon, Fried Crisp And Chopped
Rapid Rolls From 'Kitchen Confidence' (HALF RECIPE)
By RoketJSquerl
Preheat the oven to 400°F
- 3 2/3 tsp active dry yeast
- 7/8 cup warm water (105º to 115ºF)
- 1/4 cup honey
- 1/4 cup (1/2 stick) unsalted butter, melted, plus more for brushing
- 1 large eggs, beaten
- 1 teaspoons kosher salt, plus more for sprinkling
- 3 cups all-purpose flour, plus more as needed
Krispy Kreme Bread Pudding
By RoketJSquerl
Cut each doughnut into 5 or 6 pieces and place in a greased 9X13-inch or slightly smaller baking dish
- 1 dozen stale Krispy Kreme glazed doughnuts (any glazed doughnuts will do)
- 3 eggs, lightly beaten
- 1 cup whole milk
- 1 1/4 cups heavy cream
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- pinch of nutmeg
- 1 cup semisweet chocolate chips
- 2/3 cup heavy cream