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Recipes
Jam Jar Key Lime Pies
By RoketJSquerl
Mix graham crackers, sugar and melted butter to for crust mixture
- 1 cup graham cracker, crushed well
- 1 and 1/2 tablespoons sugar (vanilla sugar is a great option)
- 3 tablespoons butter, melted
- pinch salt
- 2 whole eggs + 3 egg yolks
- 1/2 cup sugar
- 1/3 cup milk (whole is best)
- 1/4 plus 2 tablespoons key lime juice (bottled key lime or regular lime juice will work)
- pinch salt
- 6 tablespoons butter, unsalted & split into tablespoons and softened
- 1/2 teaspoon lime zest
- 1 cup heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla bean paste or extract
- lime slices, to finish
- jam (jelly) jars
Instant Pot Chicken Tikka Masala
By RoketJSquerl
This Easy Instant Pot Chicken Tikka Masala recipe makes a restaurant-quality Indian curry that has succulent pieces...
- 2 2 2 Tbsp butter or ghee
- 1 1 1 Tbsp ginger, finely chopped
- 2 2 2 Tbsp garlic, minced
- 2 2 2 Tbsp coriander powder
- 1 1 1 Tbsp cumin powder
- 3/4 3/4 3/4 tsp turmeric powder
- 1 1 1 tsp black pepper powder
- 1 1/2 1 1/2 to tsp Kashmiri chili powder (or to taste)
- 2 2 2 lbs boneless skinless chicken thighs, cut into bite-size pieces
- 1 1 1 cup whole milk yogurt
- 8 8 8 oz tomato sauce
- 1 1 to tsp salt (or to taste)
- 4 4 4 tsp lemon juice
- 1 1 to Tbsp honey (or to taste)
- 4 4 4 Tbsp tomato paste
- 1 1 1 tsp garam masala
- 1 1 1 Tbsp dried fenugreek (kasuri methi) leaves
- 1/2 1/2 1/2 cup heavy cream *
- 1/4 1/4 1/4 cup cilantro leaves, chopped
Double Mustard and Garlic Sauce
By RoketJSquerl
Double Mustard and Garlic Sauce - a simple no cook butter sauce with mustard, garlic & chives
- 150 150 150 g salted butter
- 1 1 1 garlic clove crushed (see notes)
- 3/4 3/4 3/4 tbsp finely chopped fresh chives
- 2 2 2 tsp dijon mustard (see notes)
- 2 2 2 tsp french mustard (see notes)
"Effortless Angel Food Cake
By RoketJSquerl
1. Adjust oven rack to the middle position and preheat to 350°F
- To Serve:
- 5 ounces bleached cake flour (1 cup plus 2 tablespoons; 140g) (see note above)
- 15 ounces cold egg whites (2 cups; 425g) from 12 large eggs
- 15 ounces granulated sugar (2 cups; 425g)
- 1 tablespoon (15ml) vanilla extract
- 1 ounce freshly squeezed lemon juice (2 tablespoons; 25g) from 1 small lemon
- 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
- 2 pints assorted fruit, such as blueberries, blackberries, and figs (optional)
- 1 ounce Fresh Lemon Syrup (2 tablespoons; 25g) (optional)
- 6 ounces Lemon Chantilly (1 cup; 170g) (optional)
Fresh Pasta with Alfredo Sauce
By RoketJSquerl
Directions for pasta- Place egg,egg yolks,water and salt in mixer bowl
- For the Pasta:
- 6 egg yolks
- 1 egg
- 1/2 teaspoon salt
- 3 1/2 cup all purpose flour sifted
- 1/2 cup water
- Basic Alfredo sauce:
- 3 cups heavy whipping cream
- 12 tablespoons (1 1/2 stick) butter sliced
- 1 1/2 cup fresh ground or grated parmesan cheese (Very good one)
- 1/2 teaspoon fresh grated nutmeg
- Fresh ground white or black pepper.(I love extra)
- 4 garlic cloves crushed or minced
- minced fresh parsley or basil
- Salt to taste
- Other optional ingredients:
- If you love lemony taste add 1/4 cup lemon juice to heavy cream and lemon zest from 1 lemon.
- Make sure not to boil the sauce if adding lemon juice or it will curdle.
- Hot pepper flakes.
- Any Other desired ingredients mentioned above.
Vietnamese Beef Bowls
By RoketJSquerl
FOR THE NOODLES: Cook the noodles in boiling water for about 5 minutes, drain and rinse under cold water
- For the Noodles:
- 8 Oz Rice Noodles
- 1/4 Cup Canola Oil
- 4 Tablespoons Chopped Scallions
- 1 Garlic Clove, chopped
- For the Beef:
- If You Are Using Thinly Sliced Meat, it's best to stir-fry them quickly using a wok or skillet. If using a piece of meat such as a sirloin, grill it and then slice it thin across the grain.
- 1 Piece Lemongrass, about 10 inches long (the amount sold in herb-like packages)
- 2 1/2 Tablespoons Brown Sugar
- 1 Garlic Clove
- 1 Tablespoon Canola Oil
- 4 Tablespoons Fish Sauce
- 1 Lb Meat (see Note Above)
- Cooking Spray or Vegetable Oil
- For the Sauce:
- 1/2 Cup Water
- 1/4 Cup Fish Sauce
- 3 Tablespoons Fresh Lime Juice or Vinegar
- 2 Tablespoons Brown Sugar
- 2 Small Dried or Fresh Red Chiles
- Toppings: Use Any One of These, according to your taste
- Dry Roasted Peanuts, crushed
- Mint Leaves
- Basil Leaves (thai or Regular)
- Carrots, shredded or julienne
- Napa Cabbage, shredded
- If You Have Spring Rolls at Home, such as frozen ones, you can cook them, cut in half and add to the noodle bowls as well.
Cornbread Sticks
By RoketJSquerl
Preheat the oven to 425 degrees F
- 6 tablespoons unsalted butter (2 tablespoons melted)
- 1 small red jalapeno pepper, seeded and finely chopped
- 2 scallions, thinly sliced
- 1 clove garlic, minced
- 1/2 teaspoon salt, plus more to taste
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1 cup buttermilk, shaken
- 1 large egg
- 1 cup grated sharp cheddar cheese
"Carolina Gold-Lowcountry Style
By RoketJSquerl
This is our version of the famous Carolina Gold BBQ sauce used by Maurice Bessinger in his restaurants
- The recipe: (Yield-2 cups)
- 1 cup yellow prepared mustard
- 1/2 cup apple cider vinegar
- 1/4 cup molasses
- 1/4 cup honey
- 1 tablespoon dark brown sugar
- 2 tablespoons worcestershire sauce
"Elvis Panini"
By RoketJSquerl
Place the bread on a baking sheet, and brush each slice with butter
- 4 SLICES SOURDOUGH OR FRENCH BREAD
- 2 TABLESPOONS UNSALTED BUTTER, ROOM TEMPERATURE
- PEANUT BUTTER, TO TASTE
- 4 SLICES THICK-CUT BACON, COOKED
- 1 RIPE BANANA, SLICED
Chicago Deep Dish Dough 2
By RoketJSquerl
The amount of kneading required for a typical pizza dough is way too much kneading for deep dish
- Flour (100%): 436.26 g | 15.39 oz
- Water (45%): 196.32 g | 6.92 oz
- ADY (.75%): 3.27 g | 0.12 oz |.87 tsp
- Salt (1%): 4.36 g | 0.78 tsp
- Olive Oil (6%): 26.18 g | 0.92 oz | 5.82 tsp | 1.94 tbsp
- Corn Oil (12%): 52.35 g | 1.85 oz | 11.63 tsp | 3.88 tbsp
- Butter/Margarine (6%): 26.18 g | 0.92 oz | 5.53 tsp | 1.84 tbsp
- Sugar (1.5%): 6.54 g | 0.23 oz | 1.64 tsp
- Total (172.25%): 751.45 g | 26.51 oz | 1.66 lbs | TF = 0.126875
- The Flour Blend can be (1) all KAAP flour, or (2) 80% KAAP (349 g/12.3 oz.) and 20 % semolina (87.25 g/3 oz.)
- Note: 1/2 tsp of Baker's NFDM was added, but is optional (used for color and tender crust affect)