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Recipes
Fajita Marinade
By RoketJSquerl
Marinade for 30 min. before grilling
- 2 tbsp Lime juice
- 1 tsp chili powder
- 1 tsp kosher salt
- 1/4 tsp ground cumin
- 3/4 tsp freshly ground black pepper
- 1/8 tsp garlic salt
- 1 tbsp extra-virgin olive oil
"Roasted pork tenderloin with creamy mustard sauce
By RoketJSquerl
Instructions Preheat the oven to 375 F
- For the sauce:
- 1 pork tenderloin (1 to 1.5 pounds)
- 1 tablespoon olive oil
- 1/2 cup heavy whipping cream
- 1/4 cup finely grated parmesan cheese
- 2 tablespoons salted butter
- 1 tablespoon dijon mustard
"Preston Rolls
By RoketJSquerl
Instructions At least a day before you want the rolls: In a bowl or 2-3 cup measuring cup, place shortening and p...
- 1 cup boiling water
- 1 cup shortening
- 3 pkgs Rapid Rise Yeast (I use Red Star)
- 1 cup lukewarm water
- 2 eggs
- 6 cups all purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
"Niku Udon (Japanese Meat Udon)
By RoketJSquerl
In a large pot, combine 8 cups water and kombu
- For Serving:
- 8 cups plus 2 tablespoons water, divided
- 2 (6 inches each) pieces kombu
- 1 1/2 ounces dried, shaved bonito
- 1/4 cup sake
- 1/4 cup granulated sugar
- 1/4 cup soy sauce
- 1/2 inch piece fresh ginger, grated
- 1 pound beef, shaved (sliced as thinly as possible) and cut into 1- 1 1/2 inch pieces
- 1/2 cup mirin
- 1/2 cup usukuchi soy sauce
- 1/2-1 teaspoon salt
- 4 bricks (8.8 ounces each) frozen udon
- 1 scallion or negi, thinly sliced
- Shichimi togarashi
"Cheesy Ham and Potato Soup
By RoketJSquerl
Instructions Cook bacon in a soup pot until fat is rendered and bacon is cooked
- 3 slices bacon, chopped
- 2 cups smoked ham, trimmed and cubed
- 2 pounds potatoes (about 6 medium), peeled and cut into chunks
- 1 cup chopped (preferably sweet) onion
- 1/4 cup chopped celery
- 3 tablespoons all-purpose flour
- 1-1/2 teaspoons kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/4 teaspoon Creole or Cajun seasoning, or to taste, optiona
- 6 cups chicken broth
- 2 tablespoons unsalted butter
- 1 cup whole milk
- 1-1/2 cups shredded Cheddar cheese, plus extra for garnish, optional
Easy Crock Pot Cowboy Beans
By RoketJSquerl
Instructions Cook your bacon over medium heat on your stove until crisp, drain and crumble In a different skille...
- 1/2 lb bacon cooked crisply and crumbled (we used precooked bacon crumbles instead)
- 1/2 lb ground beef
- 1/2 lb ground pork breakfast sausage
- 1/2 cup onion, chopped
- 16 oz can pork and beans
- 16 oz can pinto or chili beans
- 16 oz can butter beans, drained
- 16 oz can kidney beans, drained
- 1/4 cup catsup
- 1/4 cup barbeque sauce
- 1/4 cup brown sugar, packed
- 1/4 cup molasses
- 2 Tablespoon mustard
- 1 Tablespoon chili powder
- 1 teaspoon garlic salt
- 1 teaspoon Montreal steak seasoning or pepper
"Chicken Alfredo Tortellini Soup
By RoketJSquerl
Warm a large pot over medium-high heat
- SERVES 8 | ACTIVE TIME 10 Min | TOTAL TIME 30 Min
- 2 tablespoons unsalted butter
- 1/2 medium yellow onion, diced
- 4 ounces baby carrots, halved lengthwise and sliced into half-moons
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cut into bite-size cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 4 cups reduced-sodium chicken stock
- 1 cup half-and-half
- 1 teaspoon crushed red pepper flakes
- 9 ounces cheese tortellini, frozen or fresh
- 2 cups freshly shredded Parmesan cheese
- 2 ounces fresh baby spinach
Italian Pot Roast
By RoketJSquerl
1 Trim some of the fat from the meat
- 3 1/2 to 4 pound rump or chuck beef roast
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 1 large carrot, diced (about 1 cup)
- 1 large celery stalk, diced (about 1 cup)
- 1 medium red onion, diced (1 to 1 1/2 cups)
- 2 garlic cloves, finely minced
- 2 Tbsp chopped fresh flat-leaf parsley
- 1 bay leaf
- 1 Tbsp finely chopped fresh sage
- 3 cups medium-bodied Italian red wine (we used a Barbera)
- 1 28-ounce can Italian plum tomatoes, put through a food mill to remove the seeds
"Perfect Thin and Crispy French Fries Recipe-THE FOOD LAB
By RoketJSquerl
Directions 1. Place potatoes and vinegar in a saucepan and add 2 quarts (1
- 2 2 4 1/4-inch 1/4-inch potatoes (900g; about 4 large potatoes), peeled and cut into 1/4-inch by 1/4-inch fries (keep raw potato sticks submerged in a bowl of water after cutting)
- 2 2 2 tablespoons (30ml) distilled white vinegar
- Kosher salt
- 2 2 2 quarts (1.9L) peanut oil
"Our Favorite Instant Pot or Slow Cooker Bone Broth Recipe
By RoketJSquerl
Think of bone broth as a more rich and velvetly stock
- YOU WILL NEED
- 3 to 4 pounds 3 to 4 pounds bones, can be chicken, beef, pork or a mix of bones; try using marrow-filled bones or gelatin rich chicken feet
- 2 tablespoons 2 tablespoons apple cider vinegar or red wine vinegar
- 1/2 pound 1/2 pound onion, peeled and chopped (1 large)
- 1/4 pound 1/4 pound carrots, chopped (2 to 3 medium)
- 1 1 /4 pound celery, chopped (2 to 3 celery ribs)
- 4 medium cloves 4 medium cloves garlic, crushed
- 2 2 bay leaves
- 1 teaspoon 1 teaspoon whole peppercorns
- 2 teaspoons 2 teaspoons sea salt or more to taste
- Optional: small bunch fresh parsley or dill, 3 to 6 sprigs fresh thyme, 4 quarter-sized slices unpeeled fresh ginger