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Recipes
"Scrambled Eggs"
By RoketJSquerl
Yields about 4 servings
- 8 large eggs
- 1/2 cup milk*
- 1/2 Tbsp butter
- 2 oz grated Cheddar or Monterrey Jack cheese (I use 1 oz of each)
- 1 Tbsp grated Parmesan cheese
- 1 tsp herb seasoning, recipe follows or salt and pepper to taste
Kentucky Hot Brown Sandwich
By RoketJSquerl
Preheat the oven to broil
- Mornay Sauce:
- 2 tablespoons of butter
- 2 tablespoons of all purpose flour
- 1-1/2 cups of half and half
- 1/2 cup of shredded Swiss cheese
- 2 tablespoons of shredded Parmesan cheese, plus
- additional for garnish
- 1/2 teaspoon spicy mustard
- Salt and white pepper to taste
- Sandwich:
- 10 ounces of thick sliced, roasted turkey breast, divided
- 4 slices of bacon, cooked crisp
- 4 thick slices of bread, toasted, crust removed
- and sliced diagonally
- 1/2 of a large tomato, cut into 4 wedges
- Paprika, to garnish
- Parsley, to garnish
"Moroccan-Spiced Burgers with Harissa Mayo
By RoketJSquerl
Directions In a large bowl combine the ground chuck, salt, black pepper, 1 tablespoon of harissa, cumin, thyme, an...
- 1 lb / 453 gr ground beef (I used 93%)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons harissa paste (make your own harissa with this recipe), divided
- 1 teaspoon ground cumin
- 1/2 teaspoon thyme
- 1/4 teaspoon garlic powder
- 1 medium onion, sliced 1/4-inch thick rounds
- 1 tablespoon olive oil
- 4 rolls (I used GF rolls)
- 1/4 cup mayonnaise (make your own mayonnaise with this recipe)
- Tomato, salad, and pickles
"Hoecakes-Cooks Country
By RoketJSquerl
INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 200 degrees
- Makes 16 Hoecakes
- INGREDIENTS
- 3 cups (15 ounces) white cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 cups buttermilk
- 2 large eggs
- 2 tablespoons bacon fat or vegetable oil
"Ben's Southern Style Coleslaw"
By RoketJSquerl
In a large glass bowl, toss together cabbage and carrots; set asisde
- 1 large head cabbage, shredded
- 2-3 medium carrots, shredded
- 1 cup mayonnaise (or miracle whip)
- 1/4-1/2 cup sugar
- 1/4 cup apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Slow Cooker Whole Roasted Chicken
By RoketJSquerl
1. Heat oil in a 12-inch skillet over medium-high heat until shimmering
- 1 tablespoon olive oil
- 2 yellow onions, coarsely chopped
- 6 garlic cloves, peeled
- 1 teaspoon tomato paste
- 1 tablespoon all-purpose flour
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 5 fresh thyme sprigs
- 2 bay leaves
- 1 (4 1/2 to 5-pound) whole chicken, neck and giblets removed
- Salt and pepper
Marble Cake and Whipped Buttercream Frosting
By RoketJSquerl
Heat oven to 350 degrees. Prepare two 8-inch round cake pans buy buttering (or spraying) and then adding a piece o...
- This recipe is adjusted for 3" round pans:
- 3 cups cake flour, sifted
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 2 1/4 cup butter, room temperature
- 2 1/4 cups white granulated sugar
- 12 egg yolks, room temperature
- 1 1/8 cup whole milk, room temperature
- 3 teaspoon McCormick® Vanilla Extract
- 3 tablespoons butter, melted
- 3/8 cup cocoa, good quality
- For Frosting:
- 2 1/4 cups butter, at room temperature
- 6 cups powdered sugar
- 1 1/8 cup cocoa powder
- 6 tablespoons heavy whipping cream
- 3 teaspoon vanilla extract
- pinch table salt
Sunny Lemon Bars
By RoketJSquerl
1. For the Crust: Adjust oven rack to middle position, preheat oven to 350°F, and line an 8- by 8- by 2-inch anod...
- For the Crust:
- 4 1/2 ounces (1 cup; 130g) all-purpose flour
- 2 ounces (1/2 cup; 60g) powdered sugar, preferably organic
- 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume
- 1/8 ounce (1 tablespoon; 4g) freshly grated lemon zest
- 4 ounces (1 stick; 115g) cold unsalted butter, cut into 1/4-inch dice
- For the Custard:
- 3 large eggs, cold
- 4 3/4 ounces (1/2 cup; 135g) egg yolks, from about 8 large eggs
- 9 1/2 ounces (1 1/3 cups; 270g) granulated sugar
- Pinch of kosher salt
- 1/4 ounce (1 packed tablespoon; 8g) freshly grated lemon zest
- 11 ounces (1 1/3 cups; 310g) lemon juice, from about 8 large lemons (see note above)
- For Garnishing:
- 2 ounces (1/2 cup; 55g) powdered sugar (optional)
- 6 ounces (1 cup; 170g) Lemon Chantilly (optional)
- 5 ounces (1 cup; 140g) Crispy Citrus-Candied Pistachios (optional)
New York-Style Cheesecake with a Fresh Strawberry Topping
By RoketJSquerl
For the crust, chocolate wafers (Nabisco Famous) can be substituted for graham crackers; you will need about 14 waf...
- Graham Cracker Crust:
- 1 cup graham cracker crumbs (4 ounces, 8 whole crackers, broken into rough pieces and processed in food processor until uniformly fine)
- 1 tablespoon granulated sugar
- 5 tablespoons unsalted butter, melted, plus additional 1 tablespoon melted butter for greasing pan
- Cheesecake Filling:
- 2 1/2 pounds cream cheese, cut into rough 1-inch chunks and left to stand at room temperature for 30 to 45 minutes
- 1/8 teaspoon table salt
- 1 1/2 cups granulated sugar (10 1/2 ounces)
- 1/3 cup sour cream (2 1/2 ounces)
- 2 teaspoons lemon juice from 1 lemon
- For the strawberry topping:
- 2 pounds fresh strawberries, cleaned, hulled, and cut lengthwise into 1/4-to 1/8-inch slices
- 1/2 cup granulated sugar
- pinch table salt
- 1 cup strawberry jam (about 11 ounces)
- 2 tablespoons lemon juice from 1 lemon
LEMON COCONUT FROSTIES
By RoketJSquerl
Combine the sugar and water in a small saucepan and place over medium heat
- 1 cup of sugar
- 1 cup of water
- Zest of 2 lemons
- 2 (15-oz) cans lite coconut milk
- 1/3 cup of the lemon syrup (or more to taste)
- 1 teaspoon vanilla extract
- Juice of 2 lemons (use the same ones you zested for the syrup)
- 3 oz white chocolate, melted
- 1/2 cup flaked coconut, lightly toasted