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Recipes
Italian Sausage Minestrone
By cheeserohan
1. In a Dutch oven, cook sausage over medium heat until no longer pink; drain
- additional ingredients:
- 1 pound bulk Italian sausage
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 3 Tablespoons olive oil
- 7 cups reduced-sodium chicken broth
- 2 cans (15 oz. each) cannellini or white kidney beans, rinsed and drained
- 2 cans (14 12/ oz. each) fire-roasted diced tomatoes, undrained
- 2 bay leaves
- 1 Tablespoons Italian seasoning
- 1 Tablespoon tomato paste
- 1 cup ditalini or other small pasta
- shredded or shaved Parmesan cheese
Peanut-Banana Espresso Smoothie
By cheeserohan
Blend all ingredients in blender
- 1 cup low-fat milk
- 1 Tablespoon instant espresso powder
- 1/4 cup natural creamy peanut butter
- 1 ripe banana, cut into thirds
- 1 cup ice
Slow-Cooker Brisket Sandwiches
By cheeserohan
1. Heat the vegetable oil in a large skillet over medium-high heat
- 2 Tablespoons vegetable oil
- 1 5-to-6 pound first-cut or flat-cut brisket, cut into 3 pieces
- 4 cloves garlic, smashed and peeled
- 1 12-ounce bottle stout beer
- 4 stalks celery, cut into large pieces
- 2/3 cup packed brown sugar
- 1/2 cup tomato paste
- 1/2 cup red wine vinegar
- 1/3 cup dijon mustard
- 1/3 cup soy sauce
- 2 bay leaves
- 1 teaspoon paprika
- rolls
- coleslaw, for serving
Beef Short Ribs over Gorgonzola Polenta
By cheeserohan
1. Trim fat from meat. In a 5- to 6-quart slow cooker, combine onions, carrots and fennel
- 2 1/2 to 3 pounds boneless beef short ribs
- 2 large onions, cut into thin wedges
- 2 medium carrots, thinly sliced
- 1 medium fennel bulb, cored and cut into thin wedges
- 1 14.5-ounce can diced tomatoes, undrained
- 1 cup dry red wine
- 2 Tablespoons quick-cooking tapioca, crushed
- 2 Tablespoons tomato paste
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon ground black pepper
- gorgonzola polenta
Steakhouse Salad
By cheeserohan
1. Rub the steak with 1 tsp on the oil; season on both sides with the steak rub
- 1 lb sirloin steak (about 1 inch thick)
- 2 Tbsp plus 1 tsp olive oil
- 2 tsp Montreal steak rub (or other favorite rub)
- 2 Tbsp white-wine vinegar
- 1 tsp Dijon mustard
- 1 small clove garlic, minced
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 (5 oz.) package mixed baby greens
- 1 pint cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cup crumbled Danish blue cheese
Apple and Sour Cream Coffee Cake
By cheeserohan
1. Preheat oven to 350F. Make topping: In a medium bowl, combine butter, brown sugar, pecans, oats, cinnamon, an...
- For the Crumb Topping:
- 1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
- 1/2 cup packed light-brown sugar
- 1/2 cup toasted pecans, chopped
- 1/4 cup old-fashioned rolled oats
- 1/2 teaspoon cinnamon
- 1/4 teaspoon coarse salt
- For the Batter:
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for cake pan
- 2 cups all-purpose flour (spooned and leveled), plus more for cake pan
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon coarse salt
- 1 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 4 large eggs
- 1 cup sour cream
- 2 Winesap or Granny Smith apples (about 1 pound), peeled, cored, and diced medium
- 1 cup toasted pecans, chopped
Anne Burrells' Super-Thick Hot Chocolate
By cheeserohan
1. In a saucepan, combine the whole milk, evaporated milk and vanilla and warm up over low heat
- 3 cups whole milk
- 1 cup evaporated milk
- 1/2 teaspoon pure vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sugar
- 2 Tablespoons cornstarch
- pinch of ground cinnamon
BLD Burgers
By cheeserohan
1. Preheat the oven to 375F
- 8 slices meaty bacon
- 1 stick butter at room temperature
- 1 large shallot, finely chopped
- 1/4 c cilantro or parsley tips, finely chopped
- 2 Tbsp chives, finely chopped
- 2 cloves garlic, grated
- salt
- 4 sandwich-size English muffins
- 1 lb ground 80-percent lean sirloin
- 1 Tbsp Worcestershire sauce
- black pepper
- 1/2 lb bulk spicy pork breakfast sausage
- 4 slices sharp white cheddar or sharp white American
- 1/2 c ketchup
- 3 Tbsp chipotle hot sauce
- 4 eggs
Sicilian Nachos
By cheeserohan
1. In a skillet, cook the first five ingredients over medium heat until beef is no longer pink; drain
- 1 pound ground beef
- 1 small red onion, finely chopped
- 1 small carrot, finely chopped
- 4 garlic cloves, minced
- 3/4 teaspoon crushed red pepper flakes
- 1/2 cup dry red wine or beef broth
- 1 can (15 oz.) crushed tomatoes, undrained
- 1 can (8 oz.) tomato sauce
- 1/2 cup vegetable broth
- 1 bay leaf
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 Tablespoons minced fresh basil or 2 teaspoons dried basil
- 40 sliced French bread baguette (1/4 in. thick)
- 2 garlic cloves, halved
- 1/3 cup olive oil
- 1 cup shaved Parmesan cheese
Crunch Asian Noodle Slaw
By cheeserohan
1. In a shallow baking pan, spread out sesame seeds and celery seeds
- 1 Tablespoon white sesame seeds
- 1 Tablespoon black or white sesame seeds
- 1 teaspoon celery seeds
- 1 3-ounce package chicken-or beef-flavored ramen noodles, broken into small pieces
- 4 cups shredded green cabbage or 1/2 of a 16-ounce package shredded cabbage with carrot (coleslaw mix)
- 2 cups fresh broccoli florets, coarsely chopped
- slaw dressing (recipe follows)