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Recipes
Honey-Glazed Carrots with Cilantro
By cheeserohan
In a large skillet, combine carrots and oil; add just enough water to cover carrots (about 2 cups)
- 6 medium carrots, halved lengthwise and cut into 2-inch pieces
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon honey
- 2 Tablespoons dry white wine, low-sodium chicken broth, or water
- 2 Tablespoons finely chopped fresh cilantro
St. Patty's Corned Beef and Cabbage Soup
By cheeserohan
1. In a soup pot, heat the oil, over medium-high heat
- 2 Tablespoons extra-virgin olive oil
- 1 large onion, halved and sliced
- 4 ribs celery with leafy tops, thinly sliced crosswise
- 3 carrots, shredded (1 1/2 cups)
- 1 bay leaf
- 1 small head savoy cabbage, quartered, cored and shredded
- salt and freshly ground pepper
- 1 12-ounce bottle beer
- 1 32-ounce container (4 cups) chicken broth
- 1 28-ounce can diced tomatoes
- 2 Tablespoons Worcestershire sauce, plus more for seasoning
- 1-1/2 pounds corned beef, chopped
- 3/4 cup white rice
- pumpernickel or rye bread and butter.
French Onion Burgers
By cheeserohan
1. Heat the olive oil in a large skillet over medium-high heat
- 2 Tablespoons extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 1/2 teaspoon sugar
- kosher salt
- 1/2 cup low-sodium chicken broth
- 2 Tablespoons plus 1 teaspoon Worcestershire sauce
- 1 1/2 pounds ground beef
- 1 teaspoon onion powder
- 4 brioche or hamburger buns, split
- 2 cups shredded Gruyere cheese (about 6 ounces)
- Dijon mustard, lettuce and potato chips, for serving (optional)
Skillet Chicken Parmesan
By cheeserohan
1. Slice the chicken breasts in half horizontally to make 4 thin cutlets
- 2 skinless, boneless chicken breasts (about 10 oz each)
- 1 8-inch piece day-old baguette (about 4 oz)
- 2 tbs extra-virgin olive oil
- 1/4 c grated parmesan cheese
- 1/4 c plus 2 tbs finely chopped fresh basil
- kosher salt and freshly ground pepper
- 1 15-oz can tomato puree
- 1 small clove garlic, grated
- 1/4 tsp red pepper flakes
- 1/2 c shredded part-skim mozzarella cheese
Slow Cooker Triple Chocolate Brownies
By cheeserohan
1. Lightly coat a 5-quart slow cooker insert with cooking spray
- nonstick cooking spray
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon coarse salt
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 8 ounces bittersweet chocolate, chopped
- 1 cup sugar
- 3 large eggs, lightly beaten
- 1 cup walnut halves, coarsely chopped
- 1 cup semisweet chocolate chips
Unstuffed Peppers
By cheeserohan
In a large saucepan, bring 2 cups water, the rice and 1/2 teaspoon salt to a boil
- 1 cup long-grain wild rice
- 1 pound mild Italian sausage, casings discarded
- 2 green bell peppers, chopped
- 1 10-ounce package white mushrooms, sliced
- 1 red onion chopped
Romaine Salad with Tomatoes and Bacon
By cheeserohan
In a skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes
- 4 slices bacon
- 1 head romaine lettuce, cut into strips (6 cups)
- 1 cup grape tomatoes, halved
- 4 scallions, sliced
- 4 to 6 Tablespoons creamy Parmesan or Caesar dressing
Tres Leches Cake
By cheeserohan
1. Preheat oven to 350F. Lightly butter a 9-by-13 inch baking dish
- 1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 5 large eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 can (14 oz.) sweetened condensed milk
- 1 can (12 oz.) evaporated milk
- 1 cup whole milk
- 2 cups heavy cream
- 5 cups fresh fruit (optional), such as oranges or berries, for serving
Easy Press-In Pie Crust
By cheeserohan
1. Preheat oven to 350F. In a food processor, pulse cookies until firmly ground (you should have about 1 1/2 cups...
- 6 ounces cookies (about 12 graham crackers, 46 vanilla wafers, or 30 chocolate wafers, such as Famous)
- 3 Tablespoons sugar
- 1/4 teaspoon coarse salt
- 5 Tablespoons unsalted butter, melted
Purple Pomegranate Granitas
By cheeserohan
1. Whisk the pomegranate juice and lavender in a chilled stainless-steel bowl
- 3 cups pomegranate juice
- 1 teaspoon chopped fresh lavender flowers, plus small flowers for garnish
- 2 Tablespoons fresh lime juice
- 1/2 cup spiced rum (optional)