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Recipes
Sweet Skillet Cornbread
By cheeserohan
1. Preheat the oven to 400F
- 1 1/3 cups yellow cornmeal
- 1 1/3 cups all-purpose flour
- 3 Tablespoons sugar
- 2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 2 teaspoons kosher salt
- 1 stick unsalted butter
- 2 large eggs
- 2 Tablespoons honey
- 3/4 cup whole milk
- 3/4 cup sour cream
Cranberry Sangria
By cheeserohan
1. Stir together water, sugar, lemon slices, cloves, cinnamon, nutmeg and ginger in a 2-qt saucepan
- 1 1/2 c water
- 1 c sugar
- 4 slices lemon, plus more for garnish
- 6 whole cloves
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 4 cranberry-flavored or cranberry-blend tea bags
- 2 bottles white wine
- 1/4 c apple brandy
- 2 apples, cored and cut into thin wedges
- 1 c fresh cranberries
Sheet Pan Beef Tenderloin with Brussels Sprouts and Shallots
By cheeserohan
1. Preheat oven to 425F. Let beef stand at room temperature for at least 10 m,in or up to 1 hr
- 1 1 /2 lb beef tenderloin
- 3 Tbsp olive oil, divided
- 2 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 1 lb Brussels sprouts, trimmed and halved
- 2 large shallots, chopped
- 1 Tbsp whole grain mustard
- 1 Tbsp red wine vinegar
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp pure maple syrup
Cajun Rice with Sausage
By cheeserohan
1. Heat a large cast-iron skillet over high heat
- 2 slices bacon, chopped
- 12 ounces spicy chicken sausage (preferably Cajun style), cubed
- 1 small onion, chopped
- 2 stalks celery, sliced
- 1 small green bell pepper, chopped
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
- kosher salt and freshly ground pepper
- 1 cup long-grain white rice
- 1 cup low-sodium chicken broth
- 2 cups chopped frozen okra, thawed
- 2 Tablespoons chopped fresh parsley
Italian Ice
By cheeserohan
1. Blend the fruit, sugar honey and leomon juice with 2 cups ice in a food processor or blender until chunky
- 3 cups halved strawberries or chopped pineapple
- 2 Tablespoons sugar
- 2 Tablespoons honey
- 1 Tablespoon fresh lemon juice
Croissant French Toast
By cheeserohan
Whisk eggs, half-and-half, sugar, cinnamon, orange zest, and nutmeg in a large bowl to blend
- 5 large eggs
- 1 cup half-and-half
- 1 Tbsp. sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. finely grated orange zest
- 1/8 tsp. freshly grated nutmeg
- 4 croissants, split horizontally
- 1 Tbsp. unsalted butter, melted
- pure maple syrup, warmed
- fruit compote (optional)
Better-Than-Ever Beef Enchiladas
By cheeserohan
Preheat oven to 400F. Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink,...
- 1/2 pound extra lean ground beef
- 1/2 cup chopped green peppers
- 1/2 cup chopped red peppers
- 2 cups salsa, divided
- 1 cup sharp cheddar cheese, divided
- 2 Tablespoons Italian dressing
- 8 corn tortillas (6 inch)
- 2 Tablespoons chopped fresh cilantro
Horseradish-Crusted Brisket with Carrots
By cheeserohan
1. Prepare the brisket: Preheat the oven to 350F
- For the Brisket:
- 5 to 6 pounds point-cut beef brisket
- Kosher salt and freshly ground pepper
- 3 to 4 Tablespoons all-purpose flour
- 2 Tablespoons extra-virgin olive oil
- 5 large Spanish onions, cut into thin wedges
- 8 cloves garlic, smashed
- 3/4 cup tomato paste
- 3 cups (1 bottle) full-bodied red wine
- 1 teaspoon sugar
- 4 leafy inner stalks celery
- 2 6-to-8 inch sprigs fresh rosemary
- 2 bay leaves
- 1 pound carrots, halved crosswise
- For the Crust:
- 1 clove garlic, smashed
- Kosher salt
- 1 6-ounce piece fresh horesradish, peeled
- 1/2 cup roughly copped fresh parsley
- 2 to 3 Tablespoons dijon mustard
Pumpkin-Pie Parfaits
By cheeserohan
1. Put 7 cookies in a resealable plastic bag and crush into crumbs with a heavy pan
- 13 ginger snaps, chocolate wafers or graham crackers
- 1 Tablespoon unsalted butter, melted
- 3/4 cup plus 1 Tablespoon confectioners' sugar
- 1/2 cup canned pure pumpkin
- 2 1/2 teaspoons bourbon
- pinch of freshly grated nutmeg
- 1/2 cup white chocolate chips
- 2 cups cold heavy cream
New York-Style Crumb Cake
By cheeserohan
1. Make the crumb topping: Mix together flour, sugars, cinnamon, and 1/2 teaspoon salt in a medium bowl
- For the Crumb Topping:
- 3 1/2 cups cake flour (not self-rising)
- 2/3 cup granulated sugar
- 2/3 cup packed dark-brown sugar
- 1 1/2 teaspoons ground cinnamon
- coarse salt
- 2 1/2 sticks unsalted butter, melted
- For the Cake:
- 1 1/2 sticks unsalted butter, room temperature, plus more for pan
- 2 1/2 cups cake flour (not self-rising)
- 1/2 teaspoon baking soda
- coarse salt
- 1 cup granulated sugar
- 2 large eggs plus 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/2 cup low-fat buttermilk
- confectioners' sugar, for dusting