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Recipes
KOREAN TOTS WITH SPICY CHEESE SAUCE
By RoketJSquerl
1. Preheat oven to 425 degrees
- Cheese Sauce:
- 1 lb. frozen tater tots
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 8 oz shredded sharp cheddar cheese
- 1 tablespoon cornstarch
- 1 (12 oz.) can evaporated milk
- 1-2 tablespoons gochujang
8x3 Orange Cake with Passion Fruit Buttercream
By RoketJSquerl
Preheat oven to 325 F (177 C)
- For the Passion Fruit Buttercream:
- 16 ounces (340 grams) unsalted butter, softened- 2 cups/4 sticks
- 21.7 ounces (615 grams) granulated sugar- 2.7 cups
- 4 large eggs
- 2 tablespoons + 2 tsp vanilla extract
- 2 tablespoons (23 milliliters) finely grated orange zest lightly packed
- 1.5 tablespoon orange oil or orange extract
- 11-1/2 ounces (327 grams) cake flour*- 2.71 cups
- 5.76 ounces (163 grams) all-purpose/plain flour-1.36 cup
- .68 teaspoon baking soda
- 2 teaspoons baking powder
- 10.85 ounces (307 grams) plain low-fat yogurt- 1 1/3 cup
- 1/2 cup orange juice
- 8 ounces (227 grams) egg whites separated from whole eggs or from a carton- 1 cup
- 16 ounces (454 grams) granulated sugar- 2 1/4 cups
- 1/2 ounce (14 grams) corn syrup- 1 tablespoon
- 16 ounces (454 grams) unsalted butter softened but not warm- 2 cups
- 1 tablespoons (15 milliliters) vanilla extract
- 2 teaspoons (10 milliliters) passion fruit paste
- 4 tablespoons (60 milliliters) orange juice
Tonkatsu Sauce
By RoketJSquerl
1. In a small bowl, stir together ketchup, Worcestershire, soy sauce, mirin, sugar, mustard, and garlic powder
- 1/3 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
Miss Trunchbull's Chocolate Cake
By RoketJSquerl
Preheat the oven to 350F degrees
- Cake:
- 1 1/2 cups boiling water
- 2 1/2 teaspoons instant espresso powder
- 4 1/2 ounces semi-sweet chocolate
- 2 1/2 cups all-purpose flour
- 2 3/4 cup granulated sugar
- 1 1/4 cups unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3 large eggs
- 1 1/2 cups buttermilk*
- 3/4 cup vegetable oil
- 2 teaspoons vanilla
- Chocolate Ganache:
- 14 ounces semi-sweet or bittersweet chocolate, finely chopped
- 1 1/4 cups heavy cream
- Milk Chocolate Buttercream:
- 3/4 cup unsalted butter
- 1 1/2 cups powdered sugar
- 4 ounces milk chocolate
- 1 teaspoon vanilla
- Pinch of salt
"Oyakodon (Japanese Chicken & Egg Rice Bowls)
By RoketJSquerl
Instructions In a non-stick frying pan or cast iron skillet over medium high heat, add the dashi stock, soy sauce, ...
- 2/3 cup dashi stock
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
- 1 pound chicken thighs, cut into bite-sized pieces
- 1 medium onion, thinly sliced
- 2 large eggs, beaten
- Steamed medium grain rice
- 1 scallion, chopped
Crock Pot Country Steak with Gravy
By RoketJSquerl
Spray the bottom of a 6-quart slow cooker
- to thicken gravy:
- 1 1/2-2 pounds cubed steak
- 1 packet of au jus gravy mix
- 1 can cream of chicken soup undiluted
- 1 packet of Beefy French onion soup mix
- 1 1/2 cup of water
- 3 tbsp . cornstarch
- 1/4 cup of juices from crock pot
2-Minute Mayonnaise Recipe
By RoketJSquerl
1. Place egg, lemon juice, and mustard in the bottom of cup or jar that just fits the head of your immersion blend...
- 1 whole yolk
- 1 tablespoon lemon juice (from 1/2 a lemon)
- 1 teaspoon dijon mustard
- 1 medium clove garlic, minced
- 1 cup vegetable or canola oil
- Kosher salt
Hearty Beef Stew
By RoketJSquerl
Directions Preheat oven to 350 degrees
- For Step 1:
- 3 lbs. boneless beef chuck roast, cut into 1-inch chunks
- 2 tbsp. olive oil
- kosher salt
- ground black pepper
- 1/4 cup all-purpose flour
- 2 carrots, unpeeled and quartered
- 2 celery ribs, quartered
- 1 medium yellow onion, quartered
- 10 garlic cloves, split in half
- 2 tbsp. tomato paste
- 1/4 cup balsamic vinegar
- 3/4 bottle dry red wine (I used Merlot)
- 1 bay leaf
- 2 whole fresh thyme sprigs
- 4 cups beef broth
Lemon Layer Cake
By RoketJSquerl
SERVES 10 TO 12 The filling can be made a day ahead and refrigerated, but it will become quite stiff; fold it with ...
- Lemon Curd Filling:
- 1 cup fresh lemon juice from about 6 lemons
- 1 teaspoon gelatin (powdered)
- 1 1/2 cups granulated sugar (10 1/2 ounces)
- 1/8 teaspoon table salt
- 4 large eggs
- 6 large egg yolks (reserve egg whites for cake)
- 8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and frozen
- Cake:
- 2 1/4 cups cake flour (9 ounces), plus extra for pans
- 1 cup whole milk , room temperature
- 6 large egg whites , room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups granulated sugar (12 1/4 ounces)
- 4 teaspoons baking powder
- 1 teaspoon table salt
- 12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened but still cool
- Fluffy White Icing:
- 2 large egg whites
- 1 cup granulated sugar (7 ounces)
- 1/4 cup water
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 tablespoon corn syrup
Ranch Potatoes Recipe
By RoketJSquerl
Pre-heat the oven to 350 degrees
- 8-10 medium potatoes (cut into 1/2” cubes)
- 1 can cream of mushroom soup (undiluted)
- 1 1/2 cups milk
- 1 envelope ranch dressing mix
- 2 cups shredded cheddar cheese (divided)
- salt and pepper
- 6 bacon slices (cooked until crispy and crumbled)