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Recipes
Crepes, Mama's Homemade
By RoketJSquerl
(makes 10 crepes) 1. Heat a 10 inch skillet on medium low heat
- 1 and 1/2 cups of milk
- 3 large eggs
- 1 and 1/2 cups of all purpose flour
- 2 tbsp. of vegetable oil
- 1/8 tsp. salt
- See more at: http://www.cookingwithlibby.com/2013/01/mamas-homemade-crepes.html#sthash.ufCXKOga.dpuf
"Chili Beef Ramen
By RoketJSquerl
INSTRUCTIONS Firstly, make the chilli beef marinade by mixing together all the ingredients in a bowl
- Chili beef:
- 400 g flat beef steaks
- 1 tbsp sriracha hot sauce
- 1/2 tbsp runny honey
- 1 tbsp sesame oil
- Broth:
- 1/2 tbsp sesame oil
- 2 tbsp miso paste
- 500 ml beef stock good quality
- 2 garlic gloves crushed
- 2 cm fresh ginger peeled and crushed
- 1/4 cup soy
- 2 tbsp mirin
- Extras:
- 2 soy marinated soft boiled eggs
- 300 g thick udon noodles
- 150 g shiitake mushrooms
- 175 g baby corn
- 200 g bean sprouts
- 1 handful fresh coriander chopped
- 2-3 spring onions sliced
- 1 fresh red chilli sliced
Apple Cheddar Hand Pies
By RoketJSquerl
Sharp cheddar pie crust and spiced apples combine to create a temptingly tart and toasty hand pie
- All butter vodka crust with sharp cheddar:
- all purpose flour - 2.5 cups
- unsalted butter, cold and cut into small 1/4 - 1 cup (2 sticks)
- granulated sugar - 2 tablespoons
- salt - 2 teaspoons
- ice cold vodka - 1/4 cup
- ice cold water - 2-4 tablespoons
- grated sharp cheddar cheese (preferably white cheddar) - 3/4 cup
- Apple Filling:
- tart crisp apples (I like Granny Smith and Honeycrisp) - 3-4 large apples
- brown sugar - 1/2 cup
- granulated sugar - 1/2 cup
- cinnamon - 1 tablespoon
- nutmeg - 1/2 teaspoon
- lemon juice - 1 tablespoon
- Egg Wash:
- egg - 1
- salt - dash
- water - 1 teaspoon
Chocolate Cake Supreme Recipe
By RoketJSquerl
Cake Preheat oven to 350 degrees F
- Cake:
- 3 cups granulated sugar
- 1 3/4 cups buttermilk
- 1 1/2 cups brewed coffee, cooled
- 3 eggs
- 3/4 cup vegetable oil
- 1/2 cup dark chocolate, melted
- 3/4 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 1/2 cups baking cocoa
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoon salt
- Frosting:
- 1 cup heavy cream
- 2 Tablespoons granulated sugar
- 2 Tablespoons corn syrup
- 1 cup milk chocolate chips
- 1/4 cup butter
- Ganache topping:
- 1/4 cup heavy cream
- 1/2 cup dark chocolate chips
- Garnish:
- 1/2 cup chocolate flakes
Pressure Cooker Vietnamese Pho Tai
By RoketJSquerl
Instructions Before doing anything, cover the bones in water and let them bleed out for 30 minutes! Broth Cut ...
- packet Elephant World Pho Spice Mix or use the following individual spices:
- 2 medium Onions
- 4 inch Ginger Root
- 6-8 pounds Beef Knuckle/Leg Bones with marrow
- 1 pound Beef, any cheap cut (optional)
- 1-1/2 Tablespoons Kosher Salt, 1/2 the amount if using regular table salt
- 1/4 cup Three Crabs Brand Fish Sauce
- 1 inch piece Duong Phen (Rock Sugar)
- Fresh Water
- 5 whole star anise
- 6 whole cloves
- 3 sticks cinnamon
- 1 Tablespoon coriander seeds
- 1 Tablespoon fennel seeds
- 1 whole green cardamom pod
- 15 whole fructus amomi
- 2 pounds thin rice noodles
- Cooked beef from the broth
- 1 medium onion, sliced paper thin
- 1/2 pound sirloin, flank, London Broil or eye of round steak, sliced ultra thin (Tai)
- 3 scallions, with green tops sliced into small rings
- 4 cups fresh bean sprouts
- 2 limes cut in wedges
- Big bunches of each - Mint, Cilantro, Thai basil
- 3 Fresh Thai dragon or bird peppers (Scotch bonnet)
- Hoisin sauce
- Sriracha Hot Chili Sauce
Takashi’s Shoyu Ramen
By RoketJSquerl
I was searching in vain for the perfect ramen noodles
- Make Ramen Chicken Stock:
- Day 1
- 4 quarts 4 quarts water
- 4 pounds 4 pounds chicken bones
- 1 3/4 cups 1 3/4 cups peeled and chopped carrots
- 1 1/2 cup 1 1/2 cup chopped celery
- 1 cup 1 cup chopped leeks, white parts only
- 1/2 1/2 green cabbage
- 1/2 head 1/2 head garlic, halved horizontally
- 1-inch piece 1-inch piece fresh ginger, smashed
- one 10 x one 10 x 4-inch piece kombu, wiped with a damp cloth
- 1/2 cup 1/2 cup sake
- Make Braised Pork Belly:
- For the Pork Belly Simmer
- 1/2 tablespoon 1/2 tablespoon vegetable oil
- 9 ounces 9 ounces pork belly
- 4 cups 4 cups cold water
- 1/2 cup 1/2 cup sake
- 1-inch piece 1-inch piece fresh ginger, peeled and smashed
- For the Pork Belly Braising Liquid (Step 2)
- 1 1/2 cups 1 1/2 cups cold water
- 1 cup 1 cup Japanese soy sauce
- 3/4 cup 3/4 cup sugar
- 1 piece 1 piece star anise
- 1/2 teaspoon 1/2 teaspoon whole black peppercorns
- 1 1 cinnamon stick
- 1-inch piece 1-inch piece fresh ginger, peeled and smashed
- Start with the pork belly. Place a large skillet over high heat. Pour in the 1/2 tablespoon of vegetable oil. When it start to smoke, carefully add the pork belly fatty side down with a pair of tongs. Cook until golden brown, about two minutes.
- Repeat this process on all sides of the pork belly. Turn down heat if it starts to burn.
- Place the seared pork belly in a large pot. Add the 4 cups of cold water, 1/2 cup sake, and 1-inch piece of smashed ginger. Turn heat to high and bring to a boil. Reduce heat to low, and simmer, uncovered, for 45 minutes.
- Meanwhile, combine all of the braising liquid ingredients in a 4-quart saucepan.
- Day 2
- Prep Ramen Ingredients:
- 1/2 cup 1/2 cup marinated bamboo shoots (available at most Japanese grocery stores)
- 8 thin slices 8 thin slices fish cake (naruto)
- 1 1 scallion, both white and green parts, thinly sliced diagonally
- 1 sheet 1 sheet nori, sliced in quarters
- Make Hard Boiled Eggs:
- 2 2 eggs
- 1 tablespoon 1 tablespoon kosher salt
- 4 cups 4 cups pork belly braising liquid
- When cool enough to handle, peel the eggs and discard the shells.
- Rinse out the small saucepan, and then set back on the stove. Add the peeled eggs and the pork belly braising liquid. Turn the heat to high and bring to a boil. Then turn off the heat, and let the eggs hang out while you finish the rest of the recipe.
- Make Shoyu Base (To be Combined With Chicken Stock, Above):
- one 10 x one 10 x 4-inch piece kombu, wiped with a damp cloth
- 1 1/2 cups 1 1/2 cups white soy sauce (shirojoyu)
- 2 cups 2 cups water
- 1 tablespoon 1 tablespoon plus 1/2 teaspoon kosher salt
- 1 cup 1 cup Japanese soy sauce
- 1 1/2 cups 1 1/2 cups dried bonito flakes (katsuobushi)
- Place all ingredients in a medium-sized saucepan. Turn the heat to high and bring to a boil. The reduce heat to low, and simmer for 10 minutes. Strain this mixture through a fine-mesh sieve into a large bowl.
- Make Ramen Broth:
- 4 cups 4 cups ramen chicken stock
- 1 1/2 cups 1 1/2 cups shoyu base
- Combine both mixtures in a medium-sized saucepan. Turn the heat to high and bring to a boil. Reduce heat to very low and cover.
- Warm Pork Belly, Cook Ramen Noodles
- 4 ounces 4 ounces braised pork belly, cut into 1/2-inch thick slices
- four 7-ounce pieces four 7-ounce pieces frozen ramen noodles
- Turn the heat back up to high and bring water to a boil. Add noodles and cook according to the directions on the packaging. Drain and immediately divide noodles between four bowls.
"Pan-Seared Filet Mignon Bordelaise
By RoketJSquerl
Preheat the oven to 450°
- 2 tablespoons butter, divided
- 8 ounces button mushrooms, sliced
- 4 - 1 1/4 "-1 1/2" thick filet mignons
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 recipe Bordelaise Sauce from this site (prepared ahead of time)
"LEMON BLUEBERRY EBELSKIVER PANCAKE BITES
By RoketJSquerl
Instructions Icing Beat the cream cheese and butter until fluffy
- 1 1/2 cups cake flour + 1 Tablespoon
- 1/4 teaspoon kosher salt
- 1 heaping Tablespoon baking powder
- 3 Tablespoons sugar
- 1 and 1/2 cups Pet Milk
- 1 lemon, juiced
- Zest of 1 lemon
- 1 egg, beaten
- 1 and 1/2 tsp. vanilla extract
- 2 Tablespoon butter, melted
- 1 cup blueberries, fresh or frozen
- Cream Cheese Icing
- 4 oz. cream cheese, room temp
- 2 Tablespoons butter, cold
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/2 cup milk
Crispy Cheddar Chicken
By RoketJSquerl
1. Cut each chicken breast into 3 large chunks
- Chicken:
- 4 large chicken breasts
- 2 sleeves Ritz crackers
- 1/4 t salt
- 1/8 t pepper
- 2 Eggs mixed with 2 Tbsp water
- 3 C cheddar cheese, grated
- 1 t dried parsley
- Sauce:
- 1 14 ounce can cream of chicken soup
- 2 T sour cream
- 2 T butter
"Homemade Udon Noodles
By RoketJSquerl
Homemade Udon Noodles from scratch with step-by-step introductions and pictures
- 200 200 405) g pastry flour (type 405)
- 200 200 405) g pastry flour (type 405)
- 200 200 405) g pastry flour (type 405)
- 110 110 110 g water lukewarm
- 110 110 110 g water lukewarm
- 110 110 110 g water lukewarm
- 10 10 10 g sea salt
- 10 10 10 g sea salt
- 10 10 10 g sea salt
- 2 2 2 tbsp cornstarch
- 2 2 2 tbsp cornstarch
- 2 2 2 tbsp cornstarch