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Recipes
Bean and Bacon Soup
By RoketJSquerl
This was the perfect soup to end the day
- 4 Strips Lean Bacon
- 3 Large Carrot, chopped
- 2 Stalks Celery, chopped
- 1 Small Onion, chopped
- 4 Cloves Garlic, minced
- Sea Salt and Freshly Cracked Pepper, to taste
- 1 Bay Leaf
- 3 Cans White Beans (15 1/2 ounce) drained
- 4 Cups Chicken Broth
- 2 Tablespoons Chopped Fresh Parsley
CROCK POT HONEY GARLIC LITTLE SMOKIES
By RoketJSquerl
Instructions Whisk together ketchup, brown sugar, soy sauce, garlic powder, honey and sriracha in a bowl
- 1-1/2 cups ketchup
- 1/4 cup packed brown sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1 tablespoon honey
- 1 tablespoon sriracha
- 2 (14-ounce) packages little smokies
- 1 tablespoon chopped fresh parsley (optional).
beef udon soup
By RoketJSquerl
Preheat an oven to 325°F
- 3 lbs boneless beef chuck roast, cut into 1 1/2 – 2 inch cubes
- 1/4 cup all-purpose flour
- 2 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 10 cloves garlic
- 3 inch ginger
- 2 lemongrass
- 1 cinnamon stick
- 1/4 cup brown sugar
- 1/2 cup soy sauce
- 1/2 cup rice wine
- 4 cups beef broth
- 2 bay leaves
- Beef Broth
- 1 piece kombu, dried kelp (can be found at most asian markets)
- 1 piece lemongrass
- 2 inch ginger
- 5 cloves garlic
- 5 cups of beef broth
- udon noodles, cooked
- spinach, sauteed
CHICKEN & DUMPLIN CASSEROLE
By RoketJSquerl
The secret of this is not to stir anything
- 2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
- 2 cups chicken broth
- 1/2 stick of butter
- 2 cups Bisquick
- 2 cups whole milk
- 1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
- 3 teaspoons of chicken granules (I use Wylers)
- 1/2 teaspoon dried sage
- 1 teaspoon black pepper
- 1/2 teaspoon of salt or more to taste
Buttercream Icing by Craftsy 3
By RoketJSquerl
Icing is best for decorating when made one or two days before use
- SMALL BATCH:
- For smaller KitchenAid mixers:
- 2 pounds (900 gm) confectioners’ sugar
- 1/3 to 1/2 cup (79 ml to 118 ml) warm water
- 2 teaspoons clear vanilla flavoring
- 1 teaspoon near-colorless butter flavoring
- 3/8 teaspoon popcorn (fine-grain) salt, if not available, omit salt
- 1 pound or 2 cups (450 gm) vegetable shortening (Sweetex brand is recommended. Sweetex is a high-ratio shortening.)
- BIG BATCH:
- Using the 5-quart KitchenAid mixing bowl (recipe used in class):
- 5 pounds (2.3 kg) confectioners’ sugar
- 1 1/4 to 1 1/2 cups (296 ml to 355 ml) warm water
- 1 tablespoon + 2 teaspoons clear vanilla flavoring
- 2 teaspoons near-colorless butter flavoring
- 1 teaspoon popcorn (fine grain) salt, if not available, omit salt
- 2 1/2 pounds or 5 cups (1.13 kg) vegetable shortening (Sweetex brand is recommended.)
"Cheddar Bay Biscuits"
By RoketJSquerl
Directions 1. Adjust oven rack to the upper-middle position, and preheat oven to 425 degrees
- Garlic Topping:
- 1 1/2 cups (7 1/2 ounces) all-purpose flour
- 1 1/2 cups (6 ounces) cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 1/2-inch pieces
- 2 cups shredded cheddar cheese (about 4 1/2 oz)
- 1 1/2 cups buttermilk
- 4 tablespoons (1/2 stick) salted butter
- 2 cloves garlic, finely minced or through garlic press
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Old Bay seasoning
- 1 teaspoon dried parsley
ORIGINAL VIENNESE APPLE STRUDEL
By RoketJSquerl
To make the dough Mix lukewarm water, oil, vinegar and salt in a big bowl
- 1/3 cup lukewarm water (80 ml / 80 g)
- 1 tablespoon + 1/2 teaspoon neutral tasting vegetable oil (15 g)
- 1/2 teaspoon vinegar (or lemon juice)
- 1/8 teaspoon table salt or fine sea salt
- 5.3 oz. (150 g) bread flour (substitute with all purpose flour)
- vegetable oil for brushing the dough
- flour for dusting
- 3 1/2 tablespoons butter (50 g)
- 3/4 cup fine bread crumbs (100 g)
- 5 tablespoons granulated sugar (65 g)
- 1/2 teaspoon ground cinnamon
- 4 tablespoons raisins (50 g)
- 3 tablespoons rum or lukewarm water for soaking the raisins
- 2 lbs sweet-tart apples (e.g. MacIntosh) (900 g)
- 1 tablespoon lemon juice
- 2 tablespoons melted butter for brushing the dough (separated)
- confectioner’s sugar for dusting
- whipped cream for serving (optional)
"Ultimate Fudge Brownies with Peanut Butter Chips
By RoketJSquerl
Preheat your oven to 325 degrees
- ~ 10 tbls. unsalted butter
- ~ 1 1/4 cups granulated sugar
- ~ 3/4 cup + 2tbls unsweetened cocoa powder
- ~ 1/4 tsp. salt
- ~ 1 tsp. vanilla extract
- ~ 2 large eggs
- ~ 1/2 cup all purpose flour
- ~ 1 cup peanut butter chips
HOMEMADE CHOCOLATE TURTLES
By RoketJSquerl
In a heavy saucepan, combine caramel, 2 tbsp water, vanilla extract and butter over medium heat to melt
- 30 pieces chewy baking caramel
- 1/2 tsp vanilla extract
- Water
- 1/2 cup unsalted butter, room temperature
- 2 cup pecans
- 1/2 cup pistachios, shelled
- 4 cup semi-sweet chocolate chips
- 2 tbsp Kahlua
- 2 tbsp freshly brewed dark coffee
- 1 tbsp canola oil
- 1/2 tsp ground green cardamom
Parlor Market Pimento Cheese with Crostini
By RoketJSquerl
Mix all ingredients together in a medium bowl and garnish with green onions, if desired
- Pimento Cheese:
- 1 pound smoked cheddar, grated
- 1 pound bacon, cooked, crumbled
- 8 oz. cream cheese, softened
- 1 quart mayonnaise
- Approximately 1/4-can chipotle peppers in adobo, chopped
- 1 green onion, white and green parts, chopped, optional
- Makes 4 cups pimento cheese
- Crostini:
- 1 day old baguette, sliced
- 1/4 cup olive oil
- Paprika, Italian seasoning, kosher salt