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Recipes
Asian Baby-Back Ribs with Udon Salad
By cheeserohan
1. In a 4- to 6-quart slow cooker, mix together the soy sauce, sugar, vinegar, cornstarch, oil, ginger, and cayenn...
- 1/3 cup soy sauce
- 1/2 cup packed light brown sugar
- 2 Tablespoons rice vinegar
- 2 Tablespoons corn starch
- 1 teaspoon toasted sesame oil
- 1 1-inch piece fresh ginger, peeled and sliced
- 1/4 to 1/2 teaspoon cayenne pepper
- 4 pounds baby-back ribs (2 to 3 racks), cut into 8 pieces
- 1 8.8-ounce package udon noodles
- 1 bunch radishes (about 8), halved and thinly sliced
- 1/4 cup fresh cilantro leaves
- 4 , scallions, sliced
Pepper-Jack Chicken with Succotash
By cheeserohan
1. Combine the cheese and arugula in a bowl
- 4 ounces pepper-jack cheese, shredded
- 2 cups baby arugula, roughly chopped
- 2 large skinless, boneless chicken breasts (12 ounces each)
- 1 tablespoon olive oil, plus more for brushing
- Kosher salt
- 1 1/2 to 2 Tablespoons Cajun spice blend
- vegetable oil, for the grill
- 1 cup frozen lima beans, thawed
- 1 medium yellow summer squash, diced
- 2 cups corn kernels
- 1 cup grape tomatoes, halved
- juice of 1 lime
Crab Rolls with Lemon Aioli
By cheeserohan
In a large bowl, mix the mayonnaise with the celery and lemon juice and season with cayenne
- 1 1/4 cups aioli or mayonnaise
- 2 large celery ribs, cut into 1/4-inch dice
- 2 Tablespoons fresh lemon juice
- Cayenne pepper
- 1 1/4 pounds lump crabmeat, picked over and lightly broken up
- Salt
- 8 hot dog buns or 16 mini brioche rolls, split
- 8 Boston lettuce leaves, sliced
Cauliflower Steaks with Bacon, Tomatoes & Beer Cheese
By cheeserohan
1. For and entree, preheat the oven to 400F
- 1 large cauliflower, leaves and stem trimmed
- 12 slices meaty bacon
- 3 Tbsp butter
- 3 Tbsp flour
- 1 c pilsner beer
- 1 Tbsp grainy Dijon mustard
- 1 about 1 tsp Worcestershire sauce
- 2 to 3 dashes Tabasco hot sauce
- 1 bag (12 oz) shredded sharp yellow cheddar
- olive oil cooking spray
- salt and pepper
- 8 slics breakfast tomato
- finely chopped chives, for serving
Strawberry-Arugula Salad with Sweet Lime Vinaigrette
By cheeserohan
1. Toss the strawberry slices, arugula, and permesan crumbles in a large bowl
- 8 strawberries, hulled and thinly sliced (about 1 cup)
- 10 cups baby arugula
- 4 ounces parmesan cheese, crumbled with the tip of a knife (about 1 cup)
- 1 Tablespoon dijon mustard
- 1 Tablespoon sugar
- 2 Tablespoons fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup extra virgin olive oil
- kosher salt and freshly ground pepper
Double Bacon Potato Salad
By cheeserohan
1. Cook bacon in large skillet over medium to medium-high heat 7 to 10 minutes or until crispy; drain on paper tow...
- 8 oz. thick-cut bacon
- 3 lb. Yukon gold potatoes, peeled, cubed (3/4 inch)
- 1/2 cup canola oil
- 1 pasteurized egg
- 1 Tablespoon lemon juice
- 1 Tablespoon sherry vinegar
- 3/4 cup sour cream
- 1 Tablespoon BBQ seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups chopped celery
- 1 cup chopped green onions
- 1/4 cup finely chopped baby dill pickles
Spincach Salad with Corn Bread Croutons
By cheeserohan
In a bowl, toss the spinach, onion and Peppered Corn Bread Croutons
- 5 ounces baby spinach
- 1/2 cup sliced red ontion
- 1 / 1/2 cups Peppered Corn Bread Croutons
- 2 Tablespoons cider vinegar
- 1 1/2 teaspoons minced shallot
- 2 teaspoons Dijon mustard
- 1/2 teaspoon finely grated lemon zest
- 1 Tablespoon fresh lemon juice
- 1 1/2 teaspoons honey
- pinch of ground cloves
- 1/4 cup canola oil
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon flat-leaf parsley
- salt and freshly ground pepper
Crispy Shrimp Cakes
By cheeserohan
Mix ingredients together. Form the mixture into 8 patties
- 1 pound finely chopped peeled and deveined medium shrimp
- 1/3 cup mayonnaise
- 1/4 cup bread crumbs
- 1 large egg
- 1 Tablespoon chopped chives
- 1 Tablespoon prepared horseradish
Easy Shepherd Pie
By cheeserohan
1. Heat oven to 400 F. 2
- 1 lb ground beef
- 1/3 c ketchup
- 1 tsp Worcestershire sauce
- 8 oz frozen mixed vegetables, thawed
- 1/4 c shredded cheddar (optional)
- 1 16 oz package mashed potatoes, refrigerated or frozen and thawed
Moo Shu Pork
By cheeserohan
*Whisk the hoisin sauce, vinegar, garlic and 1/2 teaspoon each salt and pepper in a large bowl
- 3 Tablespoons hoisin sauce, plus more for serving
- 3 Tablespoons rice vinegar
- 2 cloves garlic, minced
- Kosher salt and freshly ground pepper
- 1 3/4-pound pork tenderloin, trimmed and cut into thin strips
- 2 Tablespoons vegetable oil
- 8 ounces shiitake mushrooms, stemmed and sliced
- 1 14-ounce bag coleslaw mix
- 1 bunch scallions, thinly sliced
- 12 Bibb lettuce leaves