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Recipes
SWEET AND SPICY ASIAN STYLE PICKLED CARROTS
By RoketJSquerl
Instructions Clean and sterilize 3 pint jars, lids and rings (For instructions on how to do this, see this link )...
- 2 pounds of peeled carrots, julienned (or use a vegetable peeler to peel long thin strips of carrots.)
- 1 1/2 cups cider vinegar
- 1 1/2 cups water
- 1/2 cup rice vinegar
- 3 whole star anise
- 3/4 cup raw or granulated sugar
- 1 tablespoon crushed red pepper flakes
- 3 tablespoons minced fresh ginger root
- 1 clove garlic, peeled and minced
- 1 teaspoon kosher salt
Chicago Deep Dish PizzaMaking.com
By RoketJSquerl
1. Make the Dough: Use the Chicago Deep Dish Dough 2 for the current best recipe
- For the Sauce:
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh garlic
- 1 tablespoon chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 1/2 teaspoon fennel seeds
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1 (28-ounce + 14-ounce) cans plum tomatoes, coarsely crushed
- 2 tablespoon dry red wine
- 1 1/2 teaspoons sugar
- Toppings:
- 1 tablespoon extra-virgin olive oil
- 1 pound mozzarella/provolone cheese, sliced
- 8 ounces pepperoni, thinly sliced
- 1 pound crumbled (half hot, half sweet) Italian sausage
- 1/2 cup grated Parmesan Reggiano
Slow Cooker Cheesy Chicken And Rice
By RoketJSquerl
Place chicken in bottom of slow cooker
- 4 boneless skinless chicken breasts
- 1 large onion, chopped (I use Vidalia)
- 1 8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
- 1 cup cheddar cheese
- 1 10.5 ounce can cream of chicken soup (regular or fat free)
- 1 15 ounce can whole kernel corn, drained
"Tangy Cranberry Chutney"
By RoketJSquerl
1. Heat your olive oil in a small sauce pan over medium heat, then add in your shallots and cook for 5 minutes or s...
- 2 teaspoons olive oil
- 2 large shallots, minced
- 1 jalapeno pepper, minced
- 1 1-inch cube of fresh ginger, minced well
- 2 cups fresh or frozen cranberries (if using frozen, do not thaw them out beforehand)
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 3 tablespoons cider vinegar
"White BBQ Chicken Subs
By RoketJSquerl
Instructions Mix all ingredients for the white BBQ sauce and refrigerate until ready to use
- White BBQ Sauce:
- Servings 2 subs
- Ingredients
- 1/2 cup mayo
- 2 Tbsp white vinegar
- 1/2 Tbsp fresh cracked white pepper
- 1/2 Tbsp Creole mustard
- 1/2 tsp salt
- 2 Tbsp sugar
- 2 large garlic cloves
- 2 tsp horseradish
- 1 Tbsp lemon juice
- 1/2 tsp paprika
- Sandwich:
- 6-8 chicken tenders
- 2 Tbsp vegetable oil for cooking
- Salt and pepper
- 2 large shallots sliced
- 1 1/2 cups shredded Monterrey Jack cheese
- 2 French bread subs
- 1/2 About 1/2 cup white BBQ sauce more for dipping or drizzling
"OVEN-ROASTED HASH BROWN RECIPE
By RoketJSquerl
INSTRUCTIONS Preheat the oven to 400F and line a cookie sheet with parchment paper
- 2 medium/large potatoes (I used russet)*
- 1 onion
- 1 bell pepper (any color)
- 2 Tbsp olive oil, divided
- salt
- pepper
- garlic powder (optional)
Peanut Butter Brownies
By RoketJSquerl
Preheat oven to 350F and line a 9”x13” baking pan with parchment paper, or butter it up
- 1 3/4 cups all-purpose flour
- 3/4 tsp salt
- 12 Tbsp (6 oz) butter
- 1/4 cup peanut butter (see note above)
- 1/3 cup cocoa powder (I used Valrhona)
- 1/2 cup heavy cream
- 1 tsp espresso powder or instant coffee
- 2 oz unsweetened chocolate, chopped
- 2 eggs
- 2 egg yolks
- 2 tsp vanilla extract
- 2 1/2 cups granulated sugar
- 6 oz semisweet chocolate chunks (or roughly chopped)
- 1/4 cup peanut butter
- 1/4 tsp coarse sea salt
Tex-Mex-Style Soft and Chewy Flour Tortillas
By RoketJSquerl
For quesadillas and scooping up melted cheese, though, I prefer a thicker tortilla that's soft and chewy
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 3 tablespoons lard or vegetable shortening
- 3/4 cups warm water (approximately 110°F)
INSTANT POT HOT BEEF SANDWICH
By RoketJSquerl
Set your Instant Pot to sauté and add in the olive oil, when it’s hot add the beef cubes; season with salt and p...
- 1 tbsp extra virgin olive oil
- 453 g beef cubes (1 lb)
- 1 Large onion, , sliced in sticks
- 3 Cloves garlic , crushed
- 1/4 Cup red wine
- 2 Cups sodium-reduced beef stock
- 2 tbsp tomato paste
- 1/2 tsp salt , plus more
- 1/4 tsp pepper , plus more
French Dip Sandwiches Au Jus
By RoketJSquerl
In a medium pot, add beef broth, onion and garlic to a boil
- 4 cups beef broth
- 1/2 small onion, sliced into rings
- 1-2 cloves garlic, minced
- 4 hoagie rolls
- 1 lb lean, rare deli roast beef, thinly sliced
- 8 thin slices provolone
- roasted garlic mayonnaise
- prepared creamy horseradish