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Recipes
Broccoli Beef
By RoketJSquerl
So, how do you get the broccoli crisp-tender and the beef juicy, succulent? Well, the secret is to blanch the brocc...
- 3/4 pound flank or sirloin, sliced thinly across the grain
- 3/4 pound broccoli florets
- 2 tablespoons high-heat cooking oil
- 2 cloves garlic, very finely minced or smushed through garlic smusher
- 1 teaspoon cornstarch, dissolved in 1 tablespoon water
- *For the beef marinade*
- 1 teaspoon soy sauce
- 1 teaspoon Chinese rice wine (or dry sherry)
- 1/2 teaspoon cornstarch
- 1/8 teaspoon freshly ground black pepper
- *For the sauce*
- 2 tablespoons oyster sauce
- 1 teaspoon Chinese rice wine (or dry sherry)
- 1 tablespoon soy sauce
- 1/4 cup chicken broth
Coleslaw, Eastern NC Style
By RoketJSquerl
This recipe comes is adapted from Southern Living and I’ve been using it for years
- 1/2 cup white distilled vinegar
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 head green cabbage (or about 1 pound bag of coleslaw mix), shredded or finely chopped
How to Make Bone Broth in an Instant Pot
By RoketJSquerl
Place the bones in the Instant Pot, filling it about half full with bones
- 1-1.5 pounds of chicken feet or other "jointy" bones such as wings, legs, or thighs and any other leftover bones you may have like a chicken frame (AKA carcass). You can also use turkey, beef, pork, lamb, or venison bones
- 3 carrots cut into 2-3 inch pieces
- 3 stalks of celery cut into 2-3 inch pieces
- one onion, quartered (no need to peel it)
- 4-6 garlic cloves (no need to peel them)
- 1-2 Tablespoons of apple cider vinegar
- Filtered water
"CLASSIC SHORTBREAD
By RoketJSquerl
You can roll it out into a rectangle (use a non-stick surface!), score it, and dock it with a fork
- 1/2 cup sugar
- 1 cup butter room temperature or softened but not melted
- 1-1/2 cup all-purpose flour
- 1 tablespoon sugar to sprinkle on top
- Cut into desired shapes and let cool.
Instant Pot Vegetable Beef Soup
By RoketJSquerl
Chop beef and vegetables (celery, carrots, and potatoes) into uniform 1/2 inch bite-size pieces and set aside
- 1 1/2 to 2 pounds stew beef, cut into bite-sized pieces*
- Coarse salt and freshly-ground black pepper to taste
- 1 med onion, peeled and diced
- 2 to 3 ribs celery, chopped
- 2 large carrots, peeled and chopped
- 2 to 3 med red potatoes, chopped
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 1/2 cups fresh or frozen green beans
- 2 (14.5 ounce) cans of diced tomatoes with liquid
- 1 1/2 tablespoons beef bouillon granules
- 1 (1.4 ounce) packet of Knorr Vegetable Soup Mix
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 (32-ounce) containers Beef Stock/Broth**
- Coarse salt and freshly-ground black pepper to taste
- 2 bay leaves
"Chocolate Pound Cake with Fudge Icing"
By RoketJSquerl
Preheat oven to 325 degrees
- 3 sticks butter (1 1/2 cups)
- 1 8-ounce package cream cheese
- 3 cups sugar
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 6 eggs
- 1 tablespoon vanilla
- Chocolate Fudge Frosting
"Chicken Rice Pilaf
By RoketJSquerl
This Chicken Rice Pilaf is a very simple dish to make, yet quite comforting and very versatile
- 2 tbsp butter
- 2 tbsp olive oil
- 1 large onion chopped
- 2 tsp salt
- 2 tsp pepper
- 2 medium carrots chopped
- 2 stalks celery chopped
- 1 1/2 lbs chicken breast skinless and boneless, diced
- 2 cups rice long grain, I used Basmati
- 5 cups chicken broth low sodium
- 2 bay leaves
- 1 cup half and half
- 1/2 cup peas frozen
- 2 tbsp parsley fresh, chopped
- 1/4 cup parmesan cheese grated
"Lemon Butter Sauce for Fish
By RoketJSquerl
A Lemon Butter Sauce with Crispy Pan Fried Fish that would be perfectly at home in a posh restaurant, yet is so qui...
- Lemon Butter Sauce:
- 60 60 4 g / 4 tbsp unsalted butter , cut into pieces
- 1 1 1 tbsp fresh lemon juice
- Salt and finely ground pepper
- Crispy Pan Fried Fish:
- 2 2 4-5oz 1) thin white fish fillets (120-150g / 4-5oz each), skinless boneless (I used Bream, Note 1)
- Salt and pepper
- 2 2 2 tbsp white flour
- 2 2 2 tbsp oil (I use canola)
- Serving:
- Lemon wedges
- Finely chopped parsley, optional
- 2) pour into small bowl. (Note 2)
"Quesadilla (Beef, Vegetable or Chicken)
By RoketJSquerl
Choose ONE Filling! The spice mix adds terrific flavour - great with vegetable, chicken, beef, pork and turkey
- Quesadillas:
- 6 8 6 8 6 - 8 flour tortillas (20cm/8")
- 2 2 1) cups shredded Monterey Jack cheese (or other of choice) (Note 1)
- 3/4 3/4 3/4 cup roughly chopped coriander/cilantro
- 1 1 1 cup corn kernels (frozen thawed or can drained)
- ONE ONE Filling of Choice, below (beef, chicken or vegetable)
- Quesadilla Spice Mix:
- 1 1 1 tsp each onion powder, dried oregano, salt
- 2 2 2 tsp each cumin powder, paprika
- 1/4 1/4 1/4 tsp each black pepper, cayenne pepper (optional)
- CHOOSE ONE FILLING
- Beef Filling:
- 1/2 1/2 1/2 tbsp olive oil
- 2 2 2 garlic cloves , minced
- 1/2 1/2 1/2 onion , finely chopped
- 500 500g 1 / 1 lb ground beef / mince
- 1 1 1 small red capsicum/bell peppers , diced
- 2 2 2 tbsp tomato paste
- 1/4 1/4 65 cup / 65 ml water
- Chicken Filling:
- 2 1/2 2 1/2 1/2 tbsp olive oil
- 500 500 2) g/1 lb chicken thighs , skinless boneless (Note 2)
- 2 2 2 garlic cloves , minced
- 1 1 1 small onion , quartered and sliced
- 1 1 1 small red capsicum/bell pepper , diced
- Vegetable Filling:
- 2 2 2 tbsp vegetable oil
- 1 1 1 onion , diced
- 2 2 2 cloves garlic , minced
- 1 1 1 can of black beans, drained (400g/14oz)
- 1 1 1 capsicum/bell pepper , diced (any colour)
- 1 1 1 cup corn (canned drained or frozen thawed)
- 1/4 1/4 1/4 cup tomato paste
- 1/4 1/4 65 cup / 65 ml water
Devils Food Cake
By RoketJSquerl
Regular, or natural, cocoa like Hershey's can be used with good results, though the cakes will bake up a bit drier,...
- 4 Ounces Unsweetened Chocolate, chopped
- 1/4 Cup Dutch-processed Cocoa Powder
- 1 1/4 Cups Water (boiling)
- 3/4 Cup Unbleached All-purpose Flour
- 3/4 Cup Cake Flour
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Table Salt
- 8 Ounces Unsalted Butter (2 Sticks), softened, plus extra for greasing pans
- 1 1/2 Cups Packed Dark Brown Sugar
- 3 Large Eggs, room temperature
- 1/2 Cup Sour Cream
- 1 Teaspoon Vanilla Extract