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Recipes
"Shrimp Etouffee
By RoketJSquerl
A rich and flavorful Shrimp Etouffee made with a dark roux will bring a little taste of New Orleans to your kitchen
- 1/2 cup Vegetable oil
- 1/2 cup all-purpose flour
- 1 1/2 cups diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 2 large garlic cloves, minced
- 1 (8-ounce) jar clam juice
- 1 (14-ounce) can diced tomatoes, undrained
- 1 1/2 teaspoons Cajun seasoning
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon Tabasco sauce
- 2 pounds shrimp, peeled and deveined
- 2 tablespoons butter
- green onions, sliced
- white rice for serving
Strawberry Jam Sweet Rolls
By RoketJSquerl
1 Heat oven to 350°F. Spray 9-inch pie plate or 8- or 9-inch square (2-quart) glass baking dish with cooking spray...
- Glaze:
- 1 can Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet (or 1 can Pillsbury™ refrigerated crescent dinner rolls, seams pressed together)
- 2 tablespoons unsalted butter, softened
- 1 cup strawberry jam or preserves (or your favorite flavor jam, nut butter, or spread)
- 3 oz regular or 1/3-less-fat cream cheese, softened (about 1/3 cup)
- 2 tablespoons unsalted butter or light buttery spread, softened
- 1 teaspoon vanilla
- Garnish, if desired
- Fresh berries
"BEEF RIB PHO RECIPE
By RoketJSquerl
Heat the oven to 200°F. Place the shallot, garlic, and sugar in a mortar and pestle
- Ribs:
- MAKES 6 BIG BOWLS OF NOODLES
- PREP TIME: 1 HOUR
- COOK TIME: 12 HOURS
- TOTAL TIME: 13 HOURS
- 1 shallot, finely minced
- 1/2 head garlic (6-8 cloves), finely minced or pressed
- 1/4 cup sugar
- 2 tablespoons fish sauce, or to taste
- lots of freshly ground pepper
- 14 lbs beef back ribs
- Pho:
- 1 onion, peeled
- 1 shallot, peeled, halved lengthwise
- 2 inches ginger
- 1 cinnamon stick
- 1/2 teaspoon whole cloves
- 1/2 teaspoon coriander seeds
- 5 star anise
- 75 g rock sugar or about 1/3 cup sugar
- fish sauce to taste
- To Serve:
- pho noodles, fresh or dried, 3 oz per serving
- omasum/beef tripe, optional
- beef balls, optional
- sliced green onions
- roughly chopped cilantro
- fresh bean sprouts
- Thai chilis/jalapeno
- Thai basil
- lime wedges
- hoisin sauce
- sriracha
Layered Peppermint Cheesecake
By RoketJSquerl
1. Prepare Peppermint Cheesecake Layers: Preheat oven to 325°
- PEPPERMINT CHEESECAKE LAYERS:
- 3 (8-oz.) packages cream cheese, softened $$
- 1/2 cup sugar
- 2 tablespoons unsalted butter, softened $
- 3 large eggs $
- 1 tablespoon all-purpose flour
- 1 1/2 cups sour cream $
- 2 teaspoons vanilla extract
- 1/4 teaspoon peppermint extract
- 2/3 cup crushed hard peppermint candies
- SOUR CREAM CAKE LAYERS:
- 1 (18.25-oz.) package white cake mix
- 2 large eggs $
- 1 (8-oz.) container sour cream $$
- 1/3 cup vegetable oil
- WHITE CHOCOLATE MOUSSE FROSTING:
- 2/3 cup sugar
- 1 cup white chocolate morsels
- 2 cups whipping cream $
- 2 teaspoons vanilla extract
- Garnishes: White chocolate curls, peppermint candies
"Texas Three Dump Chili"
By RoketJSquerl
1. No beans in the chili when you are serving chili in public
- First dump:
- 4 lbs. beef cut into 1/2 inch cubes (chuck, round or steak)
- 3 beers or stock (I used Negra Modelo, a sweet, dark Mexican beer)
- 3 tablespoons vegetable oil
- 1 whole garlic head minced
- 1 large onion diced
- 1 tablespoon paprika
- 1 tablespoon beef bullion (I like “Better than Stock”)
- 1 packet Sazon Goya
- 3 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon jalapeno powder
- 1/2 teaspoon brown sugar
- Second dump:
- 2 tablespoons dark chili powder (Pendery’s “Puebla”)
- 1 tablespoon light chili powder (Pendery’s “Fort Worth Light”)
- 1 tablespoon paprika
- 1/2 teaspoon Ancho powder
- 1/4 teaspoon Cayenne Pepper
- Third dump:
- 2 tablespoons dark chili powder (Pendery’s “Puebla”)
- 1 tablespoon light chili powder (Pendery’s “Fort Worth Light”)
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon brown sugar
- 1/2 packet Sazon Goya
"The “Unofficial” Masters Pimento Cheese Sandwich""
By RoketJSquerl
(and most like childhood), makes 2 sandwiches A sandwich like no other!
- 1 cup swiss cheese, about 5 oz, finely grated
- 3/4 cup american cheese, 4 oz, finely grated
- 1/4 cup mayonnaise
- 2 oz pimentos, chopped with juices
- 4 slices white bread, we used Arnold Brick Oven white bread
Sipping Hot Chocolate
By RoketJSquerl
1. Pour milk into a saucepan and heat until hot (not boiling), stirring frequently
- 3 cups whole milk
- 3 tablespoons cocoa powder (Hershey's Special Dark)
- 2 tablespoons sugar
- pinch of salt
- pinch of cinnamon
- pinch of nutmeg
- 1/2 teaspoon vanilla
- 3 ounces milk, bittersweet or dark chocolate (I used dark)
A & P Original SPANISH BAR CAKE !
By RoketJSquerl
Gather your spices and the other ingredients together
- 2 c flour
- 1-1/2 c sugar
- 1-1/2 tsp baking soda
- 1 Tbsp cocoa powder
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp nutmeg
- 1 tsp allspice, ground
- 1/2 c vegetable oil
- 2 c applesauce
- 2 medium eggs...slightly beaten
- 1 c raisins.....plump them in warm water,drain and use. .(add these last, after everything else is mixed)
- ...........frosting.......
- 8 oz cream cheese ...softened
- 4 Tbsp butter, softened
- 2 tsp vanilla extract
- 1-1/2 c confections sugar
- 1/3 c milk
- 1 Tbsp lemon juice, fresh
- walnuts are an option...your choice
Chick-fil-A Sandwich Copycat
By RoketJSquerl
Place a chicken breast on a cutting board
- 4 hamburger buns, split
- 1 head green leaf lettuce, leaves separated
- 1 beefsteak tomato, sliced
- 20 dill pickle slices
- 2 boneless, skinless chicken breasts
- 1 cup dill pickle juice
- 1 1/2 cups milk, divided
- 1 cup peanut oil
- 1 large egg
- 1/2 cup all-purpose flour
- 1 tablespoon confectioners' sugar
- Kosher salt and freshly ground black pepper, to taste
Kielbasa And Onions
By RoketJSquerl
In a large skillet, heat one tablespoon of olive oil over medium-high heat
- 2 2 1/2 pounds smoked kielbasa sausage, sliced into 1/2 inch rounds
- 2 2 2 onions, sliced into rings
- 2 2 2 tablespoons olive oil
- 1 1 1 tablespoon butter
- to and pepper, to taste