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Recipes
Peanut Butter & Brownie Cheesecake
By RoketJSquerl
Preheat oven to 350 Degrees In a large mixing bowl, combine the cream cheese and peanut butter
- 1 box Fudge Brownie Mix (water, vegetable oil, and egg called along with the mix)
- 3/4 c. hot fudge ice cream topping, more for drizzling
- 16 oz. cream cheese, softened
- 1 1/2 c. crunchy peanut butter
- 14 oz. can sweetened condensed milk
- 1 1/2 c. whipping cream
- 2 tbsp. powdered sugar
- 8 oz. package Reese's Peanut Butter cups
Belgium Waffles, The Best Ever
By RoketJSquerl
1 In a medium mixing bowl stir together flour, baking powder, and salt
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 egg yolks
- 1 3/4 cups milk
- 1/2 cup canola oil
- 2 egg whites
Easy Instant Pot Chili - TRY
By RoketJSquerl
INSTRUCTIONS Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and Adjust...
- Umami Chicken Stock Mixture:
- 1 pound - 1 1/2 pound ground beef
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 can (28oz) crushed tomatoes
- 2 cans (540ml/19oz) red kidney beans, drained & rinsed
- 1 - 2 tablespoons (8g - 16g) chili powder (depends on your chili powder’s spiciness & preference)
- 1 tablespoon (6g) cumin seed, ground
- 1 teaspoon (1g) dried oregano
- 1 tablespoon (15ml) olive oil
- Optional: 1 tablespoon (15ml) apple cider vinegar
- Brown sugar, kosher salt, black pepper to taste
- 1 cup (250ml) unsalted chicken stock
- 2 tablespoons (30ml) fish sauce
- 1 tablespoon (15ml) light soy sauce
- 3 tablespoons (49g) tomato paste
- 1 teaspoon (2.5g) unsweetened cocoa powder
- Optional Garnish:
- Lime, Sour cream
- Jalapeno pepper, diced and seeded
- Green onions
- Cheddar cheese
Bun Thang (Vietnamese Noodle Soup)
By RoketJSquerl
To make the stock, add pork bones and cover with water and bring to boil for about 2-4 minutes
- Broth:
- 12 cups of water
- 4 lbs of pork neck bones
- 1 tbs of sugar
- 1 tbs dried shrimps
- 1 whole chicken or 3 large chicken thighs/breasts
- 2 tablespoons of fish sauce
- 1 medium shallot, peeled
- salt to taste
- Mis En Place:
- 1 large packet of vermicelli noodles
- Chicken from above
- Thinly fried egg
- Cha Lua (found in most Vietnamese/Asian markets wrapped in banana leaf)
- Condiments:
- lime wedges
- chopped green onion
- chopped rau ram (Vietnamese Coriander). substitute with cilantro if not available.
- fried shallots (prefried bottles fround in Asian markets)
- Other optional herbs include bean sprouts, perilla, mint.
- Sambal chili paste
GERMAN CHOCOLATE CAKE
By RoketJSquerl
Preheat oven to 350 F (177 C)
- For the Coconut Pecan Icing:
- 4 ounces (114 grams) high quality milk chocolate or semisweet chocolate*
- 1 ounce (28 grams) natural cocoa powder- 1/3 cup (I like Scharffen Berger or Hershey’s)*
- 4 ounces (120 milliliters) boiling water- 1/2 cup
- 8 ounces (240 milliliters) coconut milk- 1 cup
- 1 tablespoon (15 milliliters) vanilla extract
- 8 ounces (228 grams) unsalted butter, softened- 1 cup
- 14 ounces (396 grams) granulated sugar- 2 cups
- 4 large eggs
- 8 ounces (227 grams) all-purpose/plain flour
- 1/2 teaspoon (3 milliliters) baking soda
- 1 teaspoon (5 milliliters) baking powder
- 3/4 teaspoon (4 milliliters) salt
- 8 ounces (240 milliliters) heavy whipping cream- 1 cup
- 10 1/2 ounces (298 grams) granulated sugar- 1 1/2 cups
- 4 large egg yolks
- 4 ounces (113 grams) unsalted butter- 1/2 cup
- 1/8 teaspoon salt
- 1 teaspoon (5 milliliters) vanilla extract
- 6 ounces (170 grams) unsweetened desiccated coconut- 1 1/2 cups*
- 4 1/2 ounces (128 grams) pecans, toasted and coarsely chopped- 1 1/4 cups
Lemon Sugar Cookies
By RoketJSquerl
preheat oven to 350 degrees in a medium bowl whisk together baking soda, baking powder, salt and flour in a large
- 1 cup butter, softened
- 1 3/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 2 tsp pure lemon extract
- 2 tsp lemon zest
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 cups four
Orange Pineapple Smoothie
By RoketJSquerl
Pineapples offer a unique sweet taste that is great in smoothie mixes with other ingredients
- 1 cup fresh pineapple, fresh peeled and chopped
- 3/4 cup ice cubes
- 3/4 cup fresh orange juice
- Sugar to taste
- 1/2 cup whole milk
"Pizza Dip"
By RoketJSquerl
This is a great appetizer when you’ve got company coming over and you want to whip up something quick
- 8 oz cream cheese, softened
- 1/4 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/4 tsp dried basil
- 1 cup shredded mozzarella cheese
- 1 cup Parmesan cheese
- 1 cup pizza sauce
- toppings of your choice
"Sweet and Sour Shrimp Bowl
By RoketJSquerl
A tangy sweet sauce, pineapple, peppers, onions & snap peas over light, fluffy rice
- 1 teaspoon vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger (or 1/8 teaspoon ground ginger)
- 5 tablespoons brown sugar
- 1 teaspoon chili sauce
- 4 1/2 tablespoons rice wine vinegar
- 4 1/2 tablespoons ketchup
- 1 1/2 tablespoons Tamari sauce (or soy sauce)
- One 14 ounce box Gorton’s Popcorn Shrimp
- 8 ounces pineapple, chopped into 1-inch pieces
- 1 red pepper, chopped into 1-inch pieces
- 1 orange pepper, chopped into 1-inch pieces
- 1 medium yellow onion, chopped into 1-inch pieces
- 5 ounces snap peas, cut in half
- 3 cups cooked rice of your preference (1 cup uncooked)
- 1 tablespoon toasted sesame seeds
- 4 green onions, chopped finely on the bias
180 BRISKET RECIPE
By RoketJSquerl
180 is a perfect score for brisket in BBQ competitions
- Dry Rub:
- 1 whole beef brisket (14-16 lbs)
- Hickory wood chips
- Oak wood chips
- 1/4 dried granulated onion
- 2 tbsp finely ground porcini mushroom
- 3/4 to 1 cup Montreal steak seasoning
- Injection:
- 2 cups low-sodium beef stock
- 2 tbsp Worcestershire sauce
- Spritz:
- 2 cups low-sodium beef stock
- 3/4 cup Worcestershire sauce
- 2 tbsp fish sauce
- Wrap:
- 1-1/2 cups low-sodium beef stock
- 1 medium white sweet onion, sliced
- 2 tbsp unsalted butter
- 1 tbsp coarsely ground black pepper
- 1 tbsp beef au jus concentrate or concentrated beef bouillon
- In Diva Q’s book, this recipe also includes a glaze recipe and instructions for making burnt ends. Yum!