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Recipes
Chicken Refried Extra Crispy
By RoketJSquerl
Refrigerate fried chicken overnight
- Family sized pack of fried chicken, preferably from Popeye's
- 1 quart peanut or vegetable oil
B.E.L.T. Sandwich
By RoketJSquerl
When making the egg salad for this sandwich, don’t be afraid to add in all of your seasoning to the mix
- 3 Large Eggs
- 1 Tablespoon Mayonnaise (1 to 2)
- 1 Teaspoon Yellow Mustard (dijon, lemon juice and even vinegar can work here too) (1 to 2)
- Salt and Freshly Ground Black Pepper to Taste
- 1 Ripe Tomato, sliced
- 4 Tender Leaves of Lettuce
- 6 Pieces Thick Cut Bacon 4 Slices of Good Quality
- Whole Wheat Bread
"Ben's Favorite Pecan Pie Recipe
By RoketJSquerl
This is my favorite pecan pie recipe for many reasons
- 2 2nd Crust (my recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
- 2 2nd Crust (my recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
- 2 2nd Crust (my recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
- 2 2 1/2 and 1/2 cups (250g) coarsely chopped Diamond of California pecans (a very rough chop!)
- 2 2 1/2 and 1/2 cups (250g) coarsely chopped Diamond of California pecans (a very rough chop!)
- 2 2 1/2 and 1/2 cups (250g) coarsely chopped Diamond of California pecans (a very rough chop!)
- 3 3 3 large eggs
- 3 3 3 large eggs
- 3 3 3 large eggs
- 1 1 1 cup (240ml) dark corn syrup*
- 1 1 1 cup (240ml) dark corn syrup*
- 1 1 1 cup (240ml) dark corn syrup*
- 1/2 1/2 1/2 cup (100g) packed dark brown sugar
- 1/2 1/2 1/2 cup (100g) packed dark brown sugar
- 1/2 1/2 1/2 cup (100g) packed dark brown sugar
- 1 1 1/2 and 1/2 teaspoons pure vanilla extract
- 1 1 1/2 and 1/2 teaspoons pure vanilla extract
- 1 1 1/2 and 1/2 teaspoons pure vanilla extract
- 1/4 1/4 1/4 cup (60g) unsalted butter, melted and slightly cooled
- 1/4 1/4 1/4 cup (60g) unsalted butter, melted and slightly cooled
- 1/4 1/4 1/4 cup (60g) unsalted butter, melted and slightly cooled
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1/2 1/2 1/2 teaspoon ground cinnamon
HOMEMADE HOT DOG SAUCE... BY GRANDPA BOB
By RoketJSquerl
Place ground meats in a large dutch oven
- 1 lb ground chuck (80/20)
- 1 lb ground sirloin
- 2 cups cold water
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons kosher salt
- 2 teaspoons coarse black pepper
- 1 3/4 teaspoons onion powder
- 2 teaspoons dried garlic flakes
- 2 teaspoons dried onion flakes
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 teaspoon garlic salt
- 1 cup ketchup
- 4 Tablespoons Worcestershire sauce
- 1 cup brown sugar
1-Hour Pressure-Cooker Texas-Style Chile Con Carne
By RoketJSquerl
Place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until pliable and...
- 3 whole sweet fresh dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
- 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed
- 3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
- 1 1/2 quarts homemade chicken stock or store-bought low-sodium broth
- 2 whole Chipotle dried chilies canned in adobo sauce, plus 2 tablespoons sauce, stems and seeds removed
- 4 pounds whole beef chuck, trimmed of excess gristle and fat, cut into 2 to 3 large steaks
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, finely diced
- 4 medium cloves garlic, minced
- 1/2 teaspoon powdered cinnamon
- 1 tablespoon ground cumin
- 1/4 teaspoon ground allspice
- 2 teaspoons dried oregano
- 2 tablespoons Asian fish sauce, plus more to taste
- 2 to 3 tablespoons masa harina (optional)
- 2 tablespoons apple cider vinegar
- Hot sauce, to taste
- Chopped fresh cilantro leaves, for serving
- Thinly sliced scallions, for serving
Grilled Cheese for Grown-Ups ATK
By RoketJSquerl
Process cheddar, Brie, and wine in food processor until smooth paste is formed, 20 to 30 seconds
- 7 ounces aged cheddar cheese, cut into 24 equal pieces, room temperature (Cook's Illustrated recommends Cabot Sharp Vermont Cheddar Cheese, and nothing aged over a year, since it doesn't melt as well)
- 2 ounces Brie cheese, rind removed
- 2 tablespoons dry white wine or vermouth
- 4 teaspoons minced shallot
- 3 tablespoons unsalted butter, softened
- 1 teaspoon Dijon mustard
- 8 slices hearty white sandwich bread
French Onion Potato Casserole
By RoketJSquerl
Preheat oven to 350 degrees
- 1 (30-32oz) package frozen shredded hash browns
- 1 (10 3/4oz) can Cream of Chicken soup
- 1 (16oz) container French Onion Dip (Kraft)
- 8 oz shredded cheddar cheese
- 2 cups corn flakes, crushed
- 1/2 cup butter, melted
Chicken Crispers (Chili's Copycat)
By RoketJSquerl
To make sauce, combine all ingredients in a small bowl
- 2/3 cup mayonnaise
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- pinch of cayenne pepper
- 1 large egg, lightly beaten
- 1/4 cup milk
- 3/4 cup chicken broth
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 cup self-rising flour
- 10 chicken tenderloins
- 1/2 cup all-purpose flour
- 6 to 10 cups shortening or vegetable oil
Restaurant Style Salsa
By RoketJSquerl
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender o...
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- 1/4 cups Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoons Sugar
- 1/4 teaspoons Salt
- 1/4 teaspoons Ground Cumin
- 1/2 cups Cilantro (more To Taste!)
- 1/2 whole Lime Juice
HOT COCOA
By RoketJSquerl
If you want to increase or decrease this recipe for hot cocoa, the key ratio to remember is one and one-half tables...
- 6 tablespoons Dutch-processed cocoa powder, measured by dip-and-sweep
- 4 tablespoons granulated sugar
- Pinch table salt
- 1 cup water
- 3 cups low-fat milk (1 or 2 percent)
- 1 teaspoon vanilla extract
- 1/4 cup half-and-half