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Recipes
"Pineapple Cobbler"
By RoketJSquerl
Place butter in medium sauce pot
- Filling:
- 2-20 ounce cans chunk pineapple, undrained
- 1 stick butter
- 1/2 cup all purpose flour
- 1/4 cup brown sugar (dark or light)
- Topping:
- 2 cups Bisquick Brand Baking Mix
- 1 cup brown sugar (dark or light)
- 1 cup milk
"Hainanese Chicken Rice-The Woks of Life
By RoketJSquerl
Hainanese Chicken Rice is a classic dish, beloved by people all over Asia
- For the chicken:
- 1 whole fresh (or organic) chicken, 3-3 1/2 pounds
- 1 tablespoon salt
- 12-14 cups water
- 4-5 slices ginger
- 2 whole scallions
- Ice
- For the Rice:
- Chicken fat, taken from the back cavity of the chicken
- 4 cloves of garlic, minced
- 3 cups of white rice, preferably jasmine rice, washed and drained
- Chicken stock, from cooking the chicken
- 2 teaspoons salt
- For Sauce 1: Ginger-Garlic Sauce
- 4-inch piece of ginger, roughly chopped
- 1 clove garlic
- 3 tablespoons oil
- pinch of salt
- For Sauce 2: Sweet Dark Soy Sauce
- 1/3 cup water
- 3 tablespoons rock sugar (about 3 sizable chunks, or just measure out granulated sugar)
- 1/3 cup dark soy sauce
- For Sauce 3: Chili Sauce
- 6 fresh red chilies (we used Holland chilies)
- 3-inch piece of ginger
- 3 cloves of garlic
- 1/2 teaspoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon sugar
- The juice of 1 small lime
- 1 teaspoon rice vinegar (or white vinegar)
- 3-5 tablespoons chicken broth (from boiling the chicken, or until a saucy consistency is achieved
Easy Baked Honey Mustard Chicken
By RoketJSquerl
In a small bowl, combine the mustards, honey, and 2 teaspoons of the olive oil
- 1/4 cup of grainy, course mustard
- 1/4 cup smooth dijion mustard
- 1/2 cup honey (I love Bee Raw Honey)
- 3 teaspoons extra virgin olive oil
- 1/2 of a small yellow onion, diced
- 2 cloves garlic, minced
- 2 1/2 pounds boneless skinless chicken tenderloins
- salt and pepper
- 3 - 4 small sprigs of fresh rosemary
Italian Bread Dip
By RoketJSquerl
This was a really good oil dip, perfect for an appetizer
- 1/2 tsp. crushed red pepper
- 1 tsp. black pepper
- 1 tsp. dried oregano
- 1 tsp. dried rosemary
- 1 tsp. dried basil
- 1 tsp. dried parsley
- 1 tsp. granulated garlic
- 1 tsp. minced garlic
- 1 tsp. kosher salt
- 1/4 cup extra virgin olive oil (or as needed)
Honey Baked Ham
By RoketJSquerl
DIRECTIONS Heat oven to 350F with rack on lower position
- Fully cooked, spiral-sliced ham (4-5 lbs)
- 1 cup good apple cider
- 1/4 cup firmly packed brown sugar
- 1/4 cup coarse ground mustard (the kind with whole mustard seeds in it)
- 1/4 cup honey
Crunchy Beef and Onion Casserole
By RoketJSquerl
Preheat the oven to 350 degrees F
- 3 cups of dry, medium sized shell pasta
- 1 tablespoon of olive oil
- 1 cup of chopped Vidalia or other sweet onion
- 1/2 cup of green bell pepper
- 2 teaspoons of minced garlic
- 1 pound of ground beef
- 1 (14.5 ounce) can of stewed tomatoes
- 1 (8 ounce) can of tomato sauce
- 1 tablespoon of chopped fresh basil
- 1 teaspoon of dried parsley
- 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
- Kosher salt and freshly cracked black pepper, to taste
- 1 teaspoon of beef base (like Better Than Bouillon), optional
- 1 (10.5 ounce) can cream of onion or mushroom soup
- 1 cup of shredded cheddar cheese
- 1-1/2 to 2 cups of French fried onions
Coconut-Vanilla Bean Cake with Coconut Meringue Buttercream Frosting
By RoketJSquerl
1. Make the Cake: Preheat oven to 350 degrees F
- For the Cake:
- 2 1/4 cups cake flour
- 1 1/4 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, at room temperature, cut into 2-inch pieces
- 6 egg whites
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
- 1 vanilla bean, split in half lengthwise
- For the Frosting:
- 1 1/2 cups granulated sugar
- 6 egg whites
- 1 1/2 cups unsalted butter, at room temperature, cut into 2-inch pieces
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2/3 cup coconut milk
- For the Garnish:
- 1 cup sweetened shredded coconut
Orange Marmalade - Ball® Fresh Preserving
By RoketJSquerl
Directions PREPARE boiling water canner
- 4 oranges
- 2 lemons
- 1/8 tsp. baking soda
- 1-1/2 cups water
- 1 3-oz pouch Ball® RealFruit™ Liquid Fruit Pectin
- 1/2 tsp. butter or margarine, optional
- 5 cups sugar
- 6 Ball® (8 oz) half pint glass preserving jars with lids and bands
Classic Jambalaya
By RoketJSquerl
1 Step 1 Ingredients 2 Step 2 Chop the Veggies Chop the onion, celery, green bell pepper and garlic
- 2 tablespoons butter
- 1 pound chicken breast, cut into 1/2 inch pieces
- 1/2 pound andouille sausage
- 1 medium yellow onion, chopped
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons Creole seasoning
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1 (14 ounce) can chicken broth
- 2 bay leaves
- 1 cup white long grain rice
- 1/2 pound medium raw shrimp
- 4 green onions, thinly sliced
Crockpot Pork Roast
By RoketJSquerl
Thoroughly coat the pork loin in worcestershire sauce and spices
- 2.5-2.75 pound pork loin
- 2 tablespoons worcestershire sauce
- 1 1/2 teaspoon dried minced onion
- 1 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon dried sage
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
- 3/4 cup water