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Recipes
Horseradish Chive Bread
By cheeserohan
Preheat oven to 375F. Mash butter with horseradish and chives until smooth
- 1 stick room-temperature unsalted butter
- 2 Tablespoons prepared horseradish
- 2 Tablespoons chopped fresh chives
- coarse salt
- 1 large French bread loaf (or 2 small)
Oven-Fried Ranch Chicken
By cheeserohan
1. Whisk the buttermilk, mayonnaise, half of the thyme, 1 teaspoon paprika, the onion and garlic powders, cayenne ...
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 4 sprigs thyme, leaves stripped and chopped
- 1 1/2 teaspoons paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- kosher salt
- 2 3-to-4-pound chickens, each cut into 8 pieces
- cooking spray
- 3 1/2 cups breadcrumbs (preferably panko)
- 1/2 cup fresh chives
- freshly ground black pepper
Potato-Parmesan-Crusted Fillet of Beef
By cheeserohan
1. Heat oven to 500F. Place potatoes in clean kitchen towel; squeeze out as much liquid as possible
- 12 oz. russet potatoes, peeled, coarsely shredded
- 1/4 cup minced onion
- 2 Tablespoons grated Parmesan cheese
- 1 1/2 Tablespoons all-purpose flour
- 1 egg, beaten
- 3/4 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 4 (6-oz.) beef tenderloin steaks, 1 1/2 inches thick
- 1 Tablespoon canola oil
- 1 Tablespoon butter
Pear and Frisee salad with Bacon and Blue Cheese
By cheeserohan
1. In a small skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crisp, 9 ...
- 4 slices bacon, cut into 1/2-inch pieces
- extra-virgin olive oil, if needed
- 3 Tablespoons fresh lemon juice
- coarse salt and ground pepper
- 3 small bunches frisee (8 ounces total), trimmed and torn into bite-size pieces
- 2 , pears, cored and thinly sliced
- 3/4 cups packed fresh parsley leaves
- 2 ounces blue cheese, crumbled (1/2 cup)
Crunchy Asian Broccoli Coleslaw
By cheeserohan
Mix dressing with seasoning packet from 1 of the soup mix packages
- 1/2 cup Italian dressing, divided
- 2 packages (3 ounces each) ramen noodle soup mix
- 2 packages (12 ounces each) broccoli slaw
- 4 green onions, sliced
- 1/2 cup dry roasted sunflower kernels
Cornbread Stuffing with Bacon
By cheeserohan
1. Heat oven to 350F. Spray 11 x 7-inch glass or ceramic baking dish with cooking spray
- 2 Tablespoons butter
- 4 slices applewood-smoked bacon, chopped
- 1 1/2 cups chopped celery
- 3/4 cup chopped onion
- 8 cups cubed cornbread (1 inch)
- 1 tablespoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup half-and-half
- 1 egg
French Fry Deluxe Salad
By cheeserohan
1. Bake the french fries as the label directs until crisp
- 3 cups frozen curly french fries (about 9 ounces)
- 4 strips bacon
- 1 Tablespoon yellow mustard
- 3 Tablespoons chopped dill pickle, plus a splash of pickle juice from the jar
- 1 1/2 Tablespoons ketchup
- 3 Tablespoons mayonnaise
- 1 1/2 Tablespoons malt vinegar
- 1/4 teaspoon sugar
- kosher salt and freshly ground pepper
- 1 cup grape tomatoes, halved
- 1/4 cup thinly sliced red onion
- 2 romaine hearts, torn
- 1/4 cup shredded sharp cheddar cheese
- toasted sesame seeds, for topping (optional)
Asian Rice Salad with Shrimp
By cheeserohan
1. Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl
- 2 cloves garlic, minced
- 1 2-inch piece ginger, peeled and grated
- 3 Tablespoons toasted sesame oil
- 1/4 cup rice vinegar
- 2 Tablespoons soy sauce
- Pinch of sugar
- 3/4 pound large shrimp, peeled, deveined and halved lengthwise
- 1 large carrot, shredded
- 2 stalks celery, thinly sliced
- 2 cups snow peas, thinly sliced
- 1 Tablespoon vegetable oil
- 2 cups cooked white or brown rice
- 1 bunch scallions, thinly sliced
- 1/4 head iceberg lettuce, shredded
- 1 cup mung bean sprouts
- 1/2 cup chow mein noodles and/or chopped peanuts
Chili Tortilla Chips
By cheeserohan
Cut tortillas into 6 wedges each
- 12 6-inch corn tortillas
- 2 Tablespoons vegetable oil
- 1 Tablespoon chili powder
- 1/2 teaspoon salt
- pinch of cayenne
Roast Beef Wraps with Dill Slaw
By cheeserohan
1. Make the slaw: Toss the coleslaw mix, dill, vinegar, sugar, mayonnaise, sour cream, horseradish, 3/4 teaspoon ...
- 3 cups shredded coleslaw mix
- 1/4 cup chopped fresh dill
- 1 Tablespoon white wine vinegar
- 1/4 teaspoon sugar
- 1/4 cup mayonnaise
- 2 Tablespoons sour cream
- 2 Tablespoons horseradish, drained
- kosher salt and freshly ground pepper
- 1/4 pound sliced dill-flavored havarti cheese
- 1/2 pound deli-sliced roast beef
- 4 whole wheat wraps