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Recipes
Lettuce Wedges with Blue Cheese Dressing
By cheeserohan
1. In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder and onion p...
- juice of 1 large lemon
- 1 c mayonnaise
- 1 c buttermilk
- 1/2 c sour cream
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 6 oz blue cheese, crumbled (about 1 1/2 c)
- 2 heads iceberg lettuce
- 10 slices bacon, cooked and crumbled
- 1 medium tomato, finely diced
Ramen with Pork Meatballs
By cheeserohan
1. Position a rack in the upper third of the oven; preheat to 450F
- 2 Tablespoons vegetable oil, plus more for brushing
- 4 cloves garlic
- 1 2-inch piece ginger, peeled
- 1 bunch scallions, cut into 1-inch pieces
- 1 1/4 cups panko breadcrumbs
- 3 Tablespoons soy sauce
- 1 teaspoon sugar
- 1 large egg
- 1/2 pound lean ground pork
- 1 14-ounce cans crushed tomatoes
- 3 3-to-5-ounce packages ramen noodles (flavor packets discarded)
Homemade Applesauce
By cheeserohan
Core and peel the apples. Put 1 inch of water in the bottom of a slow cooker, stir in the lemon juice and add the ...
- 3 pounds apples (any variety)
- water
- 1 Tbsp lemon juice
- 1 c sugar (optional)
- 1 tsp ground cinnamon (optional)
Pumpkin Doughnut Muffins
By cheeserohan
1. Preheat oven to 350F. Butter and flour 12 standard muffin cups
- for the sugar coating:
- 10 Tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/3 cup buttermilk
- 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
- 3/4 cup light brown sugar
- 2 large eggs
- 3/4 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, melted
Crab Salad Sandwiches
By cheeserohan
Stir together crab, mayonnaise, and chopped chervil
- 3 cups jumbo lump crabmeat (about 1 pound)
- 1/4 cup mayonnaise
- 1 teaspoon finely chopped chervil, plus sprigs for garnish
- coarse salt and freshly ground pepper
- fresh lemon juice
Derek's Chocolate Waffles
By cheeserohan
1. Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside
- 3 Tablespoons unsalted butter
- 3 Tablespoons vegetable shortening
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 3 Tablespoons sugar
- 3 large eggs
- 1 cup milk
- 1/2 cup chocolate syrup, plus more for serving
- 1/2 teaspoon vanilla extract
- cooking spray
- confectioners' sugar and berries for topping (optional)
Basic Risotto
By cheeserohan
1. In a medium saucepan, bring broth to a simmer; reduce heat and keep warm
- 6 cups low-sodium chicken broth
- 1/4 cup (1/2 stick) unsalted butter
- 1 large shallot diced small
- coarse salt and ground pepper
- 1 cup Arborio or Carnaroli rice
- 1/2 cup dry white wine, such as Pino Grigio
- 2 Tablespoons grated Parmesan (1/4 ounce)
Grilled Lemon Chicken with Cabbage and Corn Slaw
By cheeserohan
*In a large bowl, whisk together the honey, 2 Tablespoons of the oil, 2 Tablespoons of the lemon juice, 1/2 teaspoo...
- 2 teaspoons honey
- 2 Tablespoons plus 1 teaspoon olive oil
- 5 Tablespoons fresh lemon juice
- Kosher salt and black pepper
- 1/4 small green cabbage (1/2 pound), cored and shredded
- 1 red bell pepper, thinly sliced
- 1 cup corn kernels (from 1 to 2 ears, or thawed frozen)
- 4 6-ounce boneless, skinless chicken breasts
Potatoes with Ranch Dressing
By cheeserohan
In a medium pot, bring potatoes to boil over high in salted water and cook until tender when pierced with a knife, ...
- 1 pound small potatoes
- 1/2 cup low-fat buttermilk
- 1/4 cup sour cream
- 2 Tablespoons mayonnaise
- 2 Tablespoons finely chopped herbs (parsley, chives or basil)
- 3/4 teaspoon fresh thyme leaves
- 1 small garlic clove, minced
- coarse salt and ground pepper
Tomato-Shrimp Risotto
By cheeserohan
In a large saucepan, saute onion, olive oil and 1 Tablespoon butter over medium-high heat 4 minutes
- 1 cup chopped onion
- 1 Tablespoon olive oil
- 2 1/2 Tablespoons butter, divided
- 1 1/2 cups risotto rice
- 1/2 cup white wine
- 1 (14 1/2 oz.) can diced tomatoes
- 4 cups hot chicken stock, divided
- 1 pound peeled, deveined large shrimp (halved lengthwise)
- 1 1/2 cups frozen green peas
- 1 cup grated Parmesan cheese