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Recipes
"North Carolina Dipped Fried Chicken
By RoketJSquerl
1. FOR THE CHICKEN: Dissolve 1/2 cup salt and sugar in 2 quarts cold water in large container
- CHICKEN
- Salt and pepper
- ¼ cup sugar
- 3 pounds bone-in chicken pieces
- 1 ¼ cups all-purpose flour
- ¾ cup cornstarch
- 1 teaspoon granulated garlic
- 1 teaspoon baking powder
- 3 quarts peanut or vegetable oil
- SAUCE
- 1 ¼ cups Texas Pete Original Hot Sauce
- 5 tablespoons Worcestershire sauce
- 5 tablespoons peanut or vegetable oil
- 2 tablespoons molasses
- 1 tablespoon cider vinegar
"Chocolate Cake Pops
By RoketJSquerl
yield: 40 CAKE POPS
- 1 1 1 cup (125g) all-purpose flour (spoon & leveled)
- 1 1 1 cup (200g) granulated sugar
- 6 6 1 Tablespoons (31g) unsweetened natural cocoa powder (1/3 cup + 1 Tbsp)
- 1/2 1/2 1/2 teaspoon baking soda
- 1/4 1/4 1/4 teaspoon salt
- 1/2 1/2 1/2 cup (120mll) canola, vegetable, or melted coconut oil
- 2 2 2 large eggs, at room temperature
- 1 1 1 teaspoon pure vanilla extract
- 1/2 1/2 1/2 cup (120ml) hot water
- Chocolate Frosting
- 6 6 to Tablespoons (86g) unsalted butter, softened to room temperature
- 3/4 3/4 3/4 cup (90g) confectioners' sugar
- 1/2 1/2 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
- 2-3 2-3 2-3 teaspoons heavy cream or milk
- 1/2 1/2 1/2 teaspoon pure vanilla extract
- Coating
- 32 32 32 ounces candy melts or coating (or pure chocolate)*
- sprinkles
Lemon Pound Cake Recipe
By RoketJSquerl
Lemon Pound Cake makes a delicious dessert for lemon lovers! Made with lemon juice, lemon zest, and topped with a l
- For the Lemon Pound Cake:
- 3 sticks butter (1 1/2 cups)
- 1 (8-ounce) package cream cheese
- 6 eggs
- 2 tablespoons lemon juice
- zest of one lemon
- 3 cups sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon vanilla
- For the Lemon Buttermilk Glaze:
- 1 1/2 cups confectioner's sugar
- 2 tablespoons lemon juice
- zest of 1 lemon
- 1 tablespoon buttermilk
Orange-Pineapple Smoothie 2
By RoketJSquerl
1. Process frozen pineapple chunks and next 4 ingredients in a blender until smooth, stopping to scrape down sides
- 2 cups frozen pineapple chunks
- 1 cup orange juice
- 1 cup vanilla yogurt
- 3/4 cup milk
- 1/4 cup SPLENDA No Calorie Sweetener, granular
- Garnish: orange wedges
No-Yeast 20-Minute Beer Flat Bread
By RoketJSquerl
In a large bowl stir together the flour, baking soda, baking powder and salt
- 3 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- 1 tbs olive oil
- 3/4 cup plain Greek yogurt (not non-fat)
- 3/4 cup wheat beer, room temperate
Authentic German Potato Salad
By RoketJSquerl
Instructions Boil the potatoes in their skin in enough salted water to cover the potatoes until fork tender about 2...
- 5 pounds Yukon Gold potatoes
- 1/2 pound bacon strips, reserving about 2 tablespoons of bacon fat
- 1 small red onion, finely diced
- 2 tablespoons fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup chicken stock
- 1 teaspoon sugar
- 2 teaspoons kosher salt
- 1 teaspoon fresh cracked pepper
- 3/4 cup red wine vinegar
- 1/4 cup Japanese rice vinegar
- 1/2 cup vegetable oil
Stir-Fried Thai-Style Beef with Chiles and Shallots
By RoketJSquerl
If you cannot find blade steaks, use flank steak; because flank steak requires less trimming, you will need only ab...
- Beef and Marinade
- 3/4 teaspoon ground coriander
- 1/8 teaspoon Ground white pepper
- 1 teaspoon light brown sugar
- 1 tablespoon fish sauce
- 2 pounds blade steak , trimmed and cut into 1/4-inch-thick strips (see illustrations below)
- Stir-Fry
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 tablespoon light brown sugar
- 1 tablespoon Asian chili-garlic paste
- 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
- 3 tablespoons vegetable oil
- 3 serrano chiles or jalapeño chiles, halved, seeds and ribs removed, chiles cut crosswise 1/8 inch thick
- 3 medium shallots , trimmed of ends, peeled, quartered lengthwise, and layers separated
- 1/2 cup fresh mint leaves , large leaves torn into bite-sized pieces
- 1/2 cup fresh cilantro leaves
- 1/3 cup chopped unsalted roasted peanuts
- lime wedges for serving
Green Chile Cornbread
By RoketJSquerl
Finally. A green chile cornbread that is moist, flavorful, and filled with corn and chiles
- 1 Cup Plus 2 Tbsp Cornmeal
- 1 Cup All Purpose Flour
- 1 1/2 Teaspoons Salt
- 1 Teaspoon Baking Soda
- 1 Tbsp Baking Powder
- 1/4 Cup Sugar
- 1/2 Cup Softened Unsalted Butter (1 stick)
- 1/2 Cup Sour Cream
- 2 Eggs
- 1 3/4 Cups Milk
- 2 Cups Chopped, roasted green chiles (Anaheim or Hatch) (2 7-ounce cans of whole green chiles, drained, chopped)
- 1 Cup Corn (frozen Is Fine)
- 1 Cup Shredded Cheddar or Monterey Jack Cheese (4 Ounces)
Best Carne Asada-Food Lab
By RoketJSquerl
1. Place dried ancho and guajillo chilies on a microwave-safe plate and microwave until pliable and toasty-smellin...
- 3 whole dried ancho chilies, stems and seeds removed (see note above)
- 3 whole dried guajillo chilies, stems and seeds removed (see note above)
- 2 whole chipotle peppers, canned in adobo
- 3/4 cup fresh juice from 2 to 3 oranges, preferably sour oranges
- 2 tablespoons fresh juice from 2 to 3 limes
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons soy sauce
- 2 tablespoons Asian fish sauce
- 6 medium cloves garlic
- 1 small bunch cilantro, leaves and tender stems only, divided
- 1 tablespoon whole cumin seed, toasted and ground
- 1 teaspoon whole coriander seed, toasted and ground
- 2 tablespoons dark brown sugar
- Kosher salt
- 2 pounds skirt steak (2 to 3 whole skirt steaks), trimmed and cut with the grain into 5- to 6-inch lengths
- Warm corn or flour tortillas, lime wedges, diced onion, fresh cilantro, and avocado, for serving
Crispy Coconut Chicken with Spicy Honey Orange Sauce
By RoketJSquerl
If using chicken breasts, pound down and cut into strips
- 1 and 1/2 pounds skinless, boneless chicken breasts or tenders
- 1 cup sweetened shredded coconut1
- 3/4 cup Panko2
- 1/2 cup whole wheat flour (or all-purpose)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large Eggland's Best eggs
- 1/4 cup coconut oil3
- optional or garnish: chopped cilantro or parsley
- 1/2 cup orange preserves/marmalade
- 1/4 cup honey
- 3 Tablespoons dijon mustard
- 1 teaspoon crushed red pepper flakes
- salt, to taste