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Recipes
PEANUT BUTTER COOKIES
By RoketJSquerl
HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl
- 3/4 cup Jif® Creamy Peanut Butter
- 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
- Or 1/2 cup Crisco® All-Vegetable Shortening
- 1 1/4 cups firmly packed brown sugar
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 large egg
- 1 3/4 cups Pillsbury BEST™ All Purpose Flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
Asian BBQ Chicken Skewers
By RoketJSquerl
Line a sheet pan or broiler pan with foil and spray with cooking spray
- 3/4 cup hoisin sauce
- 1/4 cup sweet Asian chile sauce or hot pepper jelly
- 1/4 cup unseasoned rice vinegar
- 1/4 cup chicken stock
- 2 tbsp. minced fresh ginger
- 2 garlic cloves, minced
- 1 tsp. toasted sesame oil
- 1 tsp. five spice powder
- 1 tsp. chile or sriracha sauce
- 1/4 cup toasted sesame seeds
- 1 lb. chicken breast steaks or skinless, boneless chicken breasts
- 30 - 30 small bamboo skewers, soaked in warm water for 1 hr.
"Candied Yams (Sweet Potatoes) Recipe-Serious Eats
By RoketJSquerl
Directions 1. In a 9- by 13-inch baking dish, arrange sweet potato rounds in an even layer, overlapping where neces...
- 2 1/2 pounds (1.1kg) sweet potatoes, peeled and sliced crosswise into 1/2-inch-thick rounds
- 1 cup light brown sugar (about 7 ounces, lightly packed; 200g)
- 1/4 cup unsalted butter (2 ounces; 60g)
- 1/2 cup (120ml) water
- 1 tablespoon (12g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1 tablespoon (15ml) apple cider vinegar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground ginger
Natchitoches Meat Pies with Spicy Creole Aioli
By RoketJSquerl
Melt the butter in a large cast iron skillet over medium high heat, when hot add the ground meats, cook until brown...
- For the dough:
- For the Filling
- 2 Tbsp Butter
- 1/2 lb Ground Beef
- 1/2 lb Ground Pork
- 1/2 Cup Spanish Onion, finely diced
- 1/2 Cup Red Bell Pepper, finely diced
- 1/4 Cup Celery, finely diced
- 1/2 Cup Green Onions
- 3 Garlic Cloves, minced
- 2 Tbsp Homemade Worcestershire Sauce
- 1 Tbsp Crystal Hot Sauce
- Kosher salt, black pepper, and Cayenne to taste.
- 1/2 Cup Beef Stock
- 1/8 Cup All Purpose Flour
- 4 Cups All Purpose Flour
- 2 tsp Iodized Salt
- 1 tsp Baking Powder
- 1/2 Cup Lard
- 1 Egg
- 1 Cup Milk
- Spicy Creole Aioli
- 1 cup mayonnaise
- 3 scallions including green tops, minced
- 3 tablespoons Creole mustard
- 1 tablespoon minced garlic
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon cayenne pepper powder
- Instructions
- Add all ingredients to a medium-sized mixing bowl and stir until fully combined.
- Serve immediately, or for optimal flavor, allow the aioli to chill for a minimum of 1 hour to allow the flavors to set.
"Strawberry Stuffed French Toast"
By RoketJSquerl
In a medium bowl, combine the 2 tablespoons of butter and the cream cheese until combined
- Filling:
- 2 Tablespoons unsalted butter, softened and more for cooking the french toast
- 4 ounces cream cheese, softened
- 1 1/2 Tablespoons strawberry preserves or jam
- 1 cup diced strawberries
- 4 thick slices challah, French, or Italian bread
- Powdered sugar, for dusting
- Egg Batter:
- 6 extra-large eggs
- 1 Tablespoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 Tablespoons sugar
- 1 teaspoon vanilla extract
- 1 cup whole milk
- Breading:
- 1 1/2 cups crushed Cornflakes
- 1 cup sliced almonds
Beef Burgundy (Boeuf Bourguignon)
By RoketJSquerl
Slice the bacon into lardons (thin strips) and cook in a heavy bottomed skillet unti crispy, on medium heat, to ren...
- 2 pounds chuck eye roast, cut into 2-inch pieces
- 1 bag frozen pearl onions (you can go with fresh, but it's a hassle to peel those babies!)
- 1 medium carrot, washed and finely chopped
- 2 cloves of garlic, minced
- 4 strips quality bacon (it's easier to cut while frozen)
- 1-1/2 cups Burgundy wine (or any red wine)
- 1 cup Beef broth (I don't recommend bouillon cubes, as they can be salty)
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp (heaping) tomato paste
- 1 pound fresh white mushrooms, quartered
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 3-4 sprigs fresh thyme (or 2-3 tsp dried thyme..fresh is best)
- 2 sprigs fresh marjoram
- 1 Bay leaf
- flour, salt & pepper (for seasoning the meat)
- olive oil
- Fresh parsley (for garnish) about 1/2 cup, finely chopped
"Miso Soup with Potato
By RoketJSquerl
Miso soup is a traditional Japanese soup in which we use dashi for the base, then mix with miso paste
- 1 potato (cut into thin French fry shapes)
- 1/8 cup chopped green onion
- Spices
- 1 tsp hon dashi
- 2 tbsp miso paste
"THE BEST HOT CHOCOLATE, with an egg yolk"
By RoketJSquerl
In a microwave safe bowl, melt the chocolate on 50% power in 30 second intervals
- 2 cups (16 oz) Whole milk
- 2 tablespoons sugar
- 3 tablespoons Ghirardelli unsweetened cocoa powder
- 5 oz semi-sweet baking chocolate (I used Ghirardelli), chopped
- Large pinch kosher salt
- 1 egg yolk
Old Fashioned Homemade Apple Cider
By RoketJSquerl
Homemade apple cider is a fun project and a great way to use up all of those little, imperfect apples you get from ...
- 12 Or So Small-medium Apples, assorted types
- 1 Small Orange
- 1/2 Cup Brown Sugar (1/2 to 1)
- 3 Cinnamon Sticks (3 to 4)
- 1 Whole Nutmeg
- 1 Tbsp Whole Cloves
- Water to Cover
"Orange Rolls"
By RoketJSquerl
This makes a triple batch of rolls, so you can make one batch and freeze the others
- Then Add:
- 1 Cup Milk (scald & Cool Til Luke Warm)
- 3 Tbsp Butter
- 1 Cup Flour
- 3 Eggs Beaten
- 1/2 Cup Sugar
- 1 Tbsp Yeast
- * Beat the Above Mixture Together, with a large wire whip, and let sit for 15 minutes.
- 3 Cups Flour
- 1 Tsp. Salt