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Recipes
Tea Topper
By cheeserohan
Heat water and sugar in a pot, stirring to dissolve the sugar
- 1 c water
- 1 c sugar
- 4 hibiscus tea bags
- orange juice
- sparkling wine
Roast Pork with Pan Sauce
By cheeserohan
1. Preheat oven to 450F. Lightly oil a heavy-bottomed metal roasting pan
- 2 Tablespoons extra-virgin olive olive oil, plus more for pan
- 8 garlic cloves, peeled
- 3 Tablespoons fresh rosemary leaves
- 2 Tablespoons fennel seed
- coarse salt and ground pepper
- 1 boneless pork shoulder (4 pounds), thin layer of fat left on
- 1/2 cup dry white wine
- 1 Tablespoon all-purpose flour
- 1 1/2 cups low-sodium chicken broth
Creamy Garlic Vinaigrette
By cheeserohan
1. Preheat the oven to 375F
- 15 medium unpeeled garlic cloves
- 1 Tablespoon extra-virgin olive oil
- 1/4 cup white wine vinegar
- 2 Tablespoons water
- 2 teaspoons Dijon mustard
- 1 teaspoon mayonnaise
- 1 teaspoon honey
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon Tabasco
- 1/3 cup canola oil
- Kosher salt and freshly ground pepper
Sausages with Acorn Squash and Onions
By cheeserohan
Preheat oven to 475 F. On a rimmed baking sheet, toss squash and onion with oil and arrange in an even layer, seas...
- 1 large acorn squash, halved, seeded and cut into 1/2-inch slices
- 1 red onion, cut into 1/4-inch wedges
- 3 tbs olive oil
- salt and pepper
- 4 hot or sweet Italian sausages (3/4 lb total)
- 1/2 c grated aged Asiago cheese (2 oz)
- 1 tbs chopped fresh sage leaves
- 1/4 c dried cherries, chopped
Veggie and Cheese Frittata
By cheeserohan
1. Place oven rack about 8 inches from broiler and preheat oven to 375F
- 3 teaspoons olive oil, divided
- 2 cups baby spinach
- 1 cup diced tomatoes
- 1 clove garlic, minced
- 2 whole eggs plus 6 egg whites
- 3/4 cup shredded lowfat chedder cheese
- salt and freshly ground black pepper
- 2 large tomatoes, sliced
Anne Burrell's Grilled Hanger Steak
By cheeserohan
1. In a small bowl, combine the mustard, garlic, rosemary, lemon zest and juice and crushed red pepper
- 1/4 c dijon mustard
- 3 cloves garlic, smashed and finely chopped
- 2 spirgs rosemary, picked and finely chopped
- zest and juice of 1 lemon
- pinch of crushed red pepper
- 2 1 1/2- lb hanger steaks, trimmed, membrane removed and cut in half lengthwise
- kosher salt
- extra-virgin olive oil
Cajun-Spiced Turkey
By cheeserohan
Set a rack inside a large heavy roasting pan
- Cajun Spice Mix:
- 5 Tbsp. kosher salt
- 2 Tbsp. cayenne pepper
- 2 Tbsp. garlic powder
- 2 Tbsp. sweet paprika
- 1 Tbsp. dried oregano
- 1 Tbsp. dried thyme
- 1 Tbsp freshly ground black pepper
- 1 Tbsp. onion powder
- Stir all ingredients in a small bowl to blend
- 1 12-14 lb. turkey, patted dry
- kosher salt and freshly ground pepper
- 1/2 cup Cajun Spice Mix
- 1 celery stalk, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 medium onion, coarsely chopped
- 1/2 cup (or more) olive or vegetable oil
Apple Coleslaw
By cheeserohan
Mix dressing and honey in large bowl
- 3/4 cup Miracle Whip
- 1 Tablespoon honey
- 1 package (16 oz.) coleslaw blend
- 2 apples (preferably 1 red and 1 green), chopped
The Half Circle
By cheeserohan
1/2 pomegranate juice, 1/2 pineapple juice, splash of Sprite
- pomegranate juice
- pineapple juice
- Sprite
Mexican Wedge Salad
By cheeserohan
In bowl, whisk oil, agave, lime zest and juice, jalapeno and garlic; season
- 1/2 c EVOO
- 1 Tbsp agave nectar
- 2 tsp lime zest plus 4 1/2 tsp juice
- 2 1/2 tsp finely chopped jalapeno
- 2 tsp finely chopped garlic
- 1 head iceberg lettuce, quartered
- 1/4 lb fresh chorizo, casings removed
- sliced red onion
- chopped cilantro
- crumbled feta