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Recipes
Dixie Stampede Vegetable Soup
By RoketJSquerl
In 3 quart sauce pot, melt the butter and make a roux by adding the flour, onion powder and garlic powder
- 4 tablespoons butter
- 4 tablespoons flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 tablespoon corn syrup
- 2 cups chicken broth
- 2 cups heavy whipping cream
- 1 cup finely chopped mixed vegetables
Homemade Peanut Brittle
By RoketJSquerl
Heavily butter TWO 9 X 13 baking sheets with a rim, or heavily coat with baking spray
- 3 cups granulated white sugar
- 1 1/2 cups light corn syrup, golden syrup can be substituted
- 1/2 cup water
- 1/4 teaspoon table salt
- 3 cups raw peanuts, skin on is fine
- 1 tablespoon vanilla extract
- 6 tablespoons softened butter
- 1 tablespoon baking soda
Raspberry Fool
By RoketJSquerl
In a bowl, stir together the raspberries, sugar, and liqueur (or water) and let it sit for 10 to 15 minutes
- 3 cups Raspberries, Plus A Few More For Serving
- 1/4 cup Sugar
- 3 Tablespoons Raspberry Liqueur (or You May Just Use Water)
- 2 cups Cold Heavy Cream
- 1/2 cup Powdered Sugar
- 8 whole Vanilla Wafers (or Other Cookie)
- Fresh Mint Sprigs, For Garnish (optional)
Grilled Chicken Skewers
By RoketJSquerl
Combine all marinade ingredients and whisk together well
- 1 cup Olive Oil
- 3/4 cup Soy Sauce
- 1/4 cup Lemon Juice
- 1/4 cup Prepared Mustard (Dijon or Yellow)
- 1/4 cup Worcestershire Sauce
- 2 teaspoons Minced Garlic
- 1-1/2 teaspoon Freshly Ground Black Pepper
- 2 pounds Chicken Tenderloins
- 1 package Wooden Meat Skewers (or metal skewers if you have them)
"Oreo and Peanut Butter Brownie Cakes"
By RoketJSquerl
1. Preheat oven to 350 degrees F
- 1 box brownie mix, 8×8 inch size
- 24 Oreo Cookies
- 1/2 cup creamy peanut butter
"Meatier Meatloaf-CI
By RoketJSquerl
INSTRUCTIONS SERVES 6 TO 8 We recommend using ground chuck for this recipe
- 2 tablespoons unsalted butter
- 1 onion, chopped fine
- 6 ounces white mushrooms, trimmed and sliced thin
- 1 tablespoon tomato paste
- 3 tablespoons plus 1/2 cup low-sodium chicken broth
- 2 garlic cloves, minced
- 2 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon unflavored gelatin
- 1/2 slice hearty white sandwich bread, torn into 1-inch pieces
- 1/3 cup minced fresh parsley
- 2 teaspoons Dijon mustard
- 3/4 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1 pound ground pork
- 1 pound 85 percent lean ground beef
- Glaze
- 1/2 cup ketchup
- 1/4 cup cider vinegar
- 3 tablespoons packed brown sugar
- 1 teaspoon hot sauce
- 1/2 teaspoon ground coriander
Crispy Buttermilk Pancakes
By RoketJSquerl
"These pancakes are easy to make and taste better than any boxed mix
- 2 Cups All-purpose Flour
- 2 Tablespoons Sugar
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Large Egg
- 3 Tablespoons Unsalted Butter, melted and cooled to room temperature
- 2 Cups Buttermilk
- Butter or Oil for Cooking
Easy French Dip Sandwiches
By RoketJSquerl
Place beef, broth, soup mix, rosemary and garlic powder in the pressure cooking pot
- 1.5-lb boneless beef top round roast, thinly sliced
- 1 can (14.5 oz.) beef broth
- 1 packet dried onion soup mix
- 1 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 4 sub rolls, sliced lengthwise
- 8 slice provolone cheese
French Onion and Bacon Tart
By RoketJSquerl
INSTRUCTIONS SERVES 6 TO 8 Either yellow or white onions work well in this recipe, but stay away from sweet onion...
- Crust
- 1 ¼ cups unbleached all-purpose flour (6 1/4 ounces)
- 1 tablespoon sugar
- ½ teaspoon table salt
- 8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and well chilled
- 2 - 3 tablespoons ice water
- Filling
- 4 ounces bacon (about 4 slices), halved lengthwise, then cut crosswise into 1/4-inch pieces
- Vegetable oil, if needed
- 1 ½ pounds onions, halved through root end, peeled, and cut crosswise into 1/4-inch slices (about 6 cups), see photo below
- 1 sprig fresh thyme
- ¾ teaspoon table salt
- 2 large eggs
- ½ cup half-and-half
- ¼ teaspoon ground black pepper
"Chicken Curry Mee Malaysian Noodle Soup
By RoketJSquerl
Curry Mee is a Malaysian yellow curry noodle soup made with yellow egg noodles and a rich curry broth
- 2 2 2 tablespoons oil
- 1 1 1 onion, minced
- 3 3 3 cloves garlic, minced
- 1 1 1 tablespoon minced ginger
- 1 1 1 tablespoon minced lemongrass
- 1 1 1 tablespoon red curry paste
- 1/2 1/2 1/2 pound boneless skinless chicken thighs, thinly sliced
- 3 3 3 tablespoons curry powder
- 1/2 1/2 1/2 teaspoon turmeric
- 1 13.5 1 13.5 1 13.5 ounce can coconut milk
- 4 4 4 cups chicken stock
- 3 3 3 tablespoons fish sauce (optional for vegetarians)
- 1 1 1 teaspoon sugar
- 8 8 8 ounces egg noodles
- to to taste
- 2 2 2 handfuls raw bean sprouts, washed and trimmed
- Cilantro leaves, for garnish
- 1 1 1 lime, cut into wedges