RoketJSquerl's profile page
Recipes
Candied Jalapenos
By RoketJSquerl
Sanitize your canning jars
- 3 lbs fresh jalapeno peppers
- 1 c apple cider vinegar
- 1/2 c white vinegar
- 1/2 c Viogner wine
- 7 c granulated sugar
- 1/4 tsp tumeric
- 1/2 tsp celery seed
- 1 tsp granulated garlic
Pizzadilla (Quesadilla Pizza)
By RoketJSquerl
The Pizzadilla: This is What Happens When a Quesadilla and a Pizza Make Sweet Love Adjust oven rack to 6 to 8 inch...
- 1/2 teaspoon extra-virgin olive oil
- 2 large flour tortillas that just fit inside your cast iron skillet
- 3/4 cup store-bought or homemade pizza sauce
- 5 ounce shredded whole milk low moisture mozzarella cheese
- 2 ounces grated Parmesan cheese, divided
- 2 basil leaves, roughly torn
- Additional toppings, as desired
Banana Pudding Parfaits
By RoketJSquerl
Every once in a while, you come across a new Banana Pudding recipe that uses real ingredients and gives the old rec...
- Banana Layer:
- 2 pounds ripe bananas (about 5 large bananas), peeled and chopped
- 2 teaspoons fresh lemon juice
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- Custard Layer:
- 3 cups whole milk
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 3/4 cup sugar
- 2 tablespoons cornstarch
- Rum-Flavored Whipped Cream:
- 1 cup heavy cream
- 1 to 2 tablespoons confectioner’s sugar
- 2 tablespoons premium-quality dark rum, like Mount Gay or Myers’s
- 3/4 cup crushed gingersnaps (approximately 8 cookies)
Green Beans and Red Potatoes
By RoketJSquerl
Combine all ingredients in a large pot, bring to a boil, then turn to medium low and cook about 1 1/2 hours until p...
- 2 pounds fresh, frozen or canned green beans
- 6 or 7 red potatoes, cut in pieces
- 1 to 2 cups chicken broth or 1 (14.5 ounce) can
- 1 ham hock (Can use cooked ham, bacon, pork jowl or salt pork about a half cup, chopped)
- 2 to 3 cups water
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup finely diced onion (Optional)
- 1 teaspoon minced garlic (Optional)
Pork Tinga
By RoketJSquerl
If you never heard of pork tinga, it is basically the Mexican pulled pork, cooked nice and slow, and packed with so...
- 2 Lb Pork Shoulder, cut into large cubes
- 2 Tbsp Canola Oil
- 2 Medium Yukon Gold Potatoes, cleaned and cubed
- 1 Can Crushed Red Tomatoes (16 oz)
- 2 Chipotle Peppers in Adobo Sauce, diced
- 2 Tbsp The Adobo Sauce
- 1 Tsp Worcestershire Sauce
- 1 Tbsp Dried Mexican Oregano, crushed between your fingers
- 1 Tsp Salt
- 1 Tsp Pepper
- Corn Tortillas, warmed
- 1 Large Avocado, sliced
- Pickled Red Onions
- Fresh Cilantro, chopped
- Cotija Cheese, optional
"BUBBLE BERRY COBBLER"
By RoketJSquerl
Preheat your oven to 350 degrees F
- 1 (16.3 Ounce) Can of Jumbo Biscuits.
- 1 (21 Ounce) Can of Cherry Pie Filling.
- 1 (21 Ounce) Can of Blueberry Pie Filling.
- 9 x13 Pan.
- 3/4 Cup of Powdered Sugar.
- 1/4 Cup of Milk.
WINGER'S STICKY CHICKEN FINGERS
By RoketJSquerl
In a medium saucepan, over medium heat, combine the hot sauce, brown sugar and water
- 1/3 cup Frank’s Original Hot Sauce
- 1 cup brown sugar
- 1/4 cup water
- 8 breaded chicken fingers, cooked
The Best Chili Ever
By RoketJSquerl
Posted by J. Kenji Lopez-Alt, January 22, 2010 at 7:25 AM This recipe seems fairly long and involved, but most i...
- For the garnish (all suggestions optional):
- 1 pound dried dark red kidney beans
- Kosher salt
- 4 quarts water
- 3 whole Ancho, Pasilla, or 2 whole New Mexico red, California, Costeño, or Choricero chiles, seeded, and torn into rough 1-inch pieces (about 1/8 ounce)
- 1 whole Cascabel, Arbol, or Pequin chile, seeded, and torn in half
- 5 pounds bone-in beef short rib, trimmed of silverskin and excess fat
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 quart low-sodium chicken broth (preferably home made), divided
- 2 whole anchovy filets
- 1 teaspoon marmite
- 2 teaspoons soy sauce
- 2 tablespoons tomato paste
- 1 1/2 tablespoons whole cumin seeds, toasted, then ground
- 1 1/2 teaspoons whole coriander seeds, toasted, then ground
- 2 whole cloves, toasted and ground
- 1 star anise, toasted and ground
- 1 tablespoon extra-finely ground coffee beans
- 1 ounce chopped unsweetened chocolate
- 1 large yellow onion, diced fine (about 1.5 cups)
- 3 fresh Thai bird chiles or 1 jalapeño, finely chopped
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon dried oregano leaves
- 2 bay leaves
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup cider vinegar, plus more to taste
- 1/4 cup vodka or bourbon
- 1/4 cup Frank's Red Hot Sauce
- 2 tablespoons dark brown sugar
- Scallions, sliced fine
- Cheddar, Jack, or Colby cheese, grated
- Sour cream
- Jalapeño or poblano peppers, diced and seeded
- Onion, diced
- Avocado, diced
- Saltines
- Fritos
Classic Chicken Pot Pie
By RoketJSquerl
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1/3 cup butter or margarine
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
- 1/2 cup milk
- 2 1/2 cups shredded cooked chicken or turkey
- 2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
Basic Creamy Coleslaw Dressing Recipe
By RoketJSquerl
1. In a medium bowl, whisk together the mayonnaise, vinegar, sugars, salt and pepper
- 3/4 cup mayonnaise
- 4 tablespoons malt, cider or rice vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon light brown sugar
- Salt and pepper, to taste
- 16 ounces coleslaw mix (combination of shredded cabbage and carrots)