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Recipes
Scallion Cornbread Muffins
By cheeserohan
Preheat oven to 450F. Lightly grease 6 cups of a standard-size muffin pan
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour (spooned and leveled
- 2 Tablespoons sugar
- 3/4 teaspoon baking powder
- 1/2 cup plus 2 Tablesppoons buttermilk
- 2 Tablespoons oil
- 1 large egg, whisked
- 1/4 cup chopped scallions
Garden Potato Salad
By cheeserohan
1. Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay le...
- 1 lemon
- 5 or 6 sprigs fresh parsley, plus 2 Tablespoons chopped leaves
- 2 or 3 sprigs fresh thyme
- 1 bay leaf
- 3 cloves garlic, smashed
- 2 pounds small red-skinned potatoes, cut into 1/4-inch-thick rounds
- 4 medium carrots, cut into 1/4-inch-thick rounds
- 3/4 cup fat-free plain yogurt
- 1/4 cup low-fat mayonnaise
- 1 Tablespoon plus 1 teaspoon whole-grain or dijon mustard
- 3 scallions, minced, whites and greens separated
- freshly ground pepper
- 2 stalks celery, cut into 1/4-inch-thick slices
- 1 small Kirby cucumber, cut into 1/4-inch-thick rounds
Missouri Toasted Ravioli
By cheeserohan
1. For sauce: In medium saucepan, cook onion and garlic in olive oil until tender
- 1/2 cup finely chopped onion
- 1 clove garlic, minced
- 1 Tablespoon olive oil or butter
- 2 pounds ripe fresh tomatoes, peeled, seeded and cup up
- 2 Tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 Tablespoons tomato paste
- 2 eggs, lightly beaten
- 1/4 cup milk
- 1 16-to 20-ounce package frozen meat-filled ravioli, thawed
- 1 to 1 1/3 cups seasoned dry bread crumbs
- vegetable oil for deep fat frying
- grated Parmesan cheese (optional)
Frozen Chocolate-Mousse Trifles
By cheeserohan
1. In a medium bowl, toss together cake and brandy, if desired
- 2 cups crumbled chocolate angel food cake (5 ounces)
- 1 Tablespoon brandy (optional)
- 4 large egg whites
- 1/2 cup sugar
- 1/3 cup unsweetened cocoa powder, sifted
- 1/2 cup cold heavy cream
- 1/2 ounce bittersweet chocolate
Mac and Jack Salad
By cheeserohan
Bring water to a boil and add pasta
- 1 lb macaroni elbows
- 1 c frozen corn defrosted
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 4 ribs celery, chopped
- black pepper
- 8 oz brick Monterey pepper jack cheese, diced
- 2 Tbl red wine vinegar
- 1/4 c extra-virgin olive oil
- 1 c tomatillo salsa (mild, green)
- 2 Tbl chopped cilantro leaves
Frozen Honey Cream
By cheeserohan
In a medium bowl, using an electric mixer, beat cream to stiff peaks, then refrigerate
- 1 3/4 cups cold heavy cream
- 2/3 cup wildflour or orange blossom honey
- 4 large egg yolks
":Popcorn" Cauliflower
By cheeserohan
Heat oven to 400F. In a large bowl, combine the cauliflower, oil and 1/2 tsp salt
- 1 head cauliflower, cut into small florets
- 3 Tbls olive oil
- kosher salt
New England Lobster Salad Burger
By cheeserohan
1. Prepare the lobster salad: Combine all lobster salad ingredients in a bowl, and stir to mix well
- Lobster Salad:
- Lobster Salad:
- Lobster Salad:
- 6 6 1 8-oz chopped cooked lobster (from 1 steamed 8-oz tail)
- 6 6 1 8-oz chopped cooked lobster (from 1 steamed 8-oz tail)
- 6 6 1 8-oz chopped cooked lobster (from 1 steamed 8-oz tail)
- 1/4 1/4 1/4 c mayonnaise
- 1/4 1/4 1/4 c mayonnaise
- 1/4 1/4 1/4 c mayonnaise
- 3 3 3 Tbsp chopped bread-and-butter pickle chips
- 3 3 3 Tbsp chopped bread-and-butter pickle chips
- 3 3 3 Tbsp chopped bread-and-butter pickle chips
- 2 2 2 Tbsp shopped shallot
- 2 2 2 Tbsp shopped shallot
- 2 2 2 Tbsp shopped shallot
- 1 1 1 Tbsp thinly sliced fresh chives
- 1 1 1 Tbsp thinly sliced fresh chives
- 1 1 1 Tbsp thinly sliced fresh chives
- 2 2 1 tsp fresh lemon juice (from 1 lemon)
- 2 2 1 tsp fresh lemon juice (from 1 lemon)
- 2 2 1 tsp fresh lemon juice (from 1 lemon)
- 1/2 1/2 1/2 tsp kosher salt
- 1/2 1/2 1/2 tsp kosher salt
- 1/2 1/2 1/2 tsp kosher salt
- 1/2 1/2 1/2 tsp black pepper
- 1/2 1/2 1/2 tsp black pepper
- 1/2 1/2 1/2 tsp black pepper
- 1/2 1/2 1/2 tsp hot sauce
- 1/2 1/2 1/2 tsp hot sauce
- 1/2 1/2 1/2 tsp hot sauce
- Burgers:
- Burgers:
- Burgers:
- 12 12 90/10 oz 90/10 beef sirloin
- 12 12 90/10 oz 90/10 beef sirloin
- 12 12 90/10 oz 90/10 beef sirloin
- 1/2 1/2 1/2 tsp table salt
- 1/2 1/2 1/2 tsp table salt
- 1/2 1/2 1/2 tsp table salt
- 1/2 1/2 1/2 tsp black pepper
- 1/2 1/2 1/2 tsp black pepper
- 1/2 1/2 1/2 tsp black pepper
- 4 4 4 Vermont cheddar cheese slices
- 4 4 4 Vermont cheddar cheese slices
- 4 4 4 Vermont cheddar cheese slices
- Bibb lettuce leaves
- Bibb lettuce leaves
- Bibb lettuce leaves
- 4 4 4 kaiser rolls, toasted
- 4 4 4 kaiser rolls, toasted
- 4 4 4 kaiser rolls, toasted
- 4 4 4 cooked thick-cut bacon slices, halved
- 4 4 4 cooked thick-cut bacon slices, halved
- 4 4 4 cooked thick-cut bacon slices, halved
Blueberry Crumble
By cheeserohan
1. Preheat the oven to 375F
- For the Crumble:
- 1/2 cup rolled oats
- 3/4 cup flour
- 1/2 cup light brown sugar
- 7 Tablespoons softened butter
- For the Filling:
- 4 cups blueberries
- 1/3 cup granulated sugar
- 1 Tablespoon flour
- 1 teaspoon lemon juice
Spicy Haitian Pork
By cheeserohan
1. In a blender, combine the garlic with the scallions, thyme, black pepper, chiles, onion, bell pepper, lime juic...
- 4 garlic cloves, coarsely chopped
- 3 scallions, coarsely chopped
- 2 teaspoons thyme leaves
- 1 teaspoon freshly ground pepper
- 1 or 2 Scotch bonnet chiles, coarsely chopped
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- Juice of 3 limes
- 5 whole cloves
- Kosher salt
- 2 pounds boneless pork shoulder, cut into eight 1/2-inch-thick steaks
- 1 1/2 cups water
- 2 tablespoons vegetable oil