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Recipes
"The McWhopper"
By RoketJSquerl
1. Finely mince half of the onion and place on a double layer of paper towels on a microwave-safe plate and microw...
- 2 medium onion
- 3 tablespoons mayonnaise
- 1 tablespoon sweet pickle relish
- 2 teaspoons yellow mustard
- 1 tablespoon ketchup
- 2 teaspoons sugar
- 1/4 teaspoon marmite, vegemite, Maggi seasoning, or soy sauce
- 1/4 teaspoon ground turmeric
- 3 seeded hamburger buns
- 14 ounces fresh ground beef chuck
- Kosher salt and freshly ground black pepper
- 2 slices American cheese
- 3/4 cup shredded iceberg lettuce
- 6 slices fresh tomato
- 8 dill pickle chips
Parmigiano Panko Herb Encrusted Chicken Breasts
By RoketJSquerl
Use your judgment with the amount of cheese&panko you’d like to add
- 4 Chicken Breasts Pounded out to Roughly 1/4"
- Panko Flakes
- 1 1/2 Cups Freshly Grated Parmigiano Reggiano
- 2 Tbsps Dried Basil
- Salt & Pepper
- Extra Virgin Olive Oil
Cherry Hand Pies
By RoketJSquerl
Line a large rimmed baking sheet with parchment paper
- 1 1/2 tablespoons cornstarch
- 2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed
- 2/3 cup dried cherries
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1 14-ounce package all-butter puff pastry, thawed in refrigerator (I used a 17.3 oz. package of 2 sheets of puff)
- Flour (for dusting)
- 1 large egg white
- 1 1/2 teaspoons raw sugar
"Instant Pot Pressure Cooker Chicken Enchiladas
By RoketJSquerl
Instructions Set Instant Pot to Saute and add 1 tablespoon of oil
- Yield: 12 enchiladas
- 1 tablespoon of vegetable oil, plus additional for toasting tortillas
- 1 cup of finely diced onion
- 4 cloves of garlic, minced
- 1 jalapeno, seeds removed, minced
- 1 cup of low-sodium chicken broth
- 2 8 oz cans of good quality tomato sauce
- 2 tablespoons of chili powder
- 1 tablespoon of sugar
- 1 teaspoon of cumin
- 1 teaspoon of kosher salt and several turns of freshly ground pepper
- 1 1/2 pounds of boneless skinless chicken breasts, about 3 medium sized breasts
- 2 tablespoons of chopped fresh cilantro, plus more for garnish
- 12 corn tortillas
- 8 oz of sharp cheddar cheese, shredded
- 8 oz of monterey jack cheese, shredded
- sour cream for serving
Quesadillas de Camarones (Shrimp Quesadillas)
By RoketJSquerl
A Pioneer Woman Recipe
- Flour Tortillas
- 8 Large Raw Shrimp, peeled and deveined (8 to 12)
- 8 Ounces Mexican Red Sauce
- 1 Large Onion
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 2 Cups Cheese, grated (Monterey Jack is best)
- 2 Tablespoons Olive Oil
- Salt to Taste
mile high apple pie
By RoketJSquerl
Instructions pie crust To make the pie crust, combine the flour and salt in a food processor and process to combi...
- 3 3/4 cup all-purpose flour, plus more for rolling out pie crust
- 1 teaspoon slat
- 1 1/2 cups (3 sticks) cold, unsalted butter, cubed
- 3/4 cup ice water, plus more as needed
- 4 pounds apples (I used a mix of granny smith, golden delicious and Fuji) peeled, cored and sliced
- 1 lemon, juice and zested
- 1 tablespoon vanilla extract
- 1 tablespoons cinnamon
- 1/2 cup raisins
- 2 cups granulated sugar
- 3/4 cup cornstarch
- 1 egg, whisked with 1 tablespoon water
- turbinado sugar, for finishing
EGGS IN PURGATORY RECIPE
By RoketJSquerl
Instructions Drizzle olive oil into a skillet set over medium heat
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 cup tomato sauce
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley, chopped
- 4 large eggs
- 1/4 cup grated parmesan cheese
Spicy Andouille Bites
By RoketJSquerl
Heat oil in a large skillet
- 1/2 tablespoon cooking oil (I use EVOO)
- 3 pounds andouille or other smoked sausage
- 1 (18 ounce) barbecue sauce
- 1/2 cup ketchup
- 1/4 cup cane syrup (like Steen's)
- 1 teaspoon Creole or spicy brown mustard
- Couple dashes hot sauce, to taste, optional
- Dash Worcestershire sauce
- 1/2 cup packed light brown sugar
- 1/4 teaspoon Cajun or Creole seasoning (like Slap Ya Mama), or to taste, optional
Crispy Salt and Pepper Shrimp-ATK
By RoketJSquerl
Serves 4 to 6 In this recipe the shrimp are meant to be eaten shell and all
- 1 1/2 pounds shell-on shrimp (31 to 40 per pound)
- 2 tablespoons Chinese rice wine or dry sherry
- Kosher salt
- 2 1/2 teaspoons black peppercorns
- 2 teaspoons Sichuan peppercorns
- 2 teaspoons sugar
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable oil
- 5 tablespoons cornstarch
- 2 jalapeño chiles, stemmed, seeded, and sliced into 1/8-inch-thick rings
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 scallions, sliced thin on bias
- 1/4 head iceberg lettuce, shredded (1 1/2 cups)
Korean Ground Beef Quesadillas
By RoketJSquerl
Brown the beef in a large skillet sprayed with cooking spray
- 8 large flour tortillas
- 1 1/2 lbs. ground beef
- 1/4 c. brown sugar
- 1/3 c. soy sauce
- 3 cloves of garlic, crushed
- 1 T. sesame seeds
- 1 T. fresh ginger, grated
- 1/4 t. crushed red pepper flakes
- 3 c. shredded mozzarella
- 6 scallions, chopped