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Recipes
Chocolate Crack
By cheeserohan
1. Line a 10-inch by 15-inch cookie sheet with heavy-duty foil
- 1 box graham crackers
- 2 sticks salted butter
- 1 cup brown sugar
- 2 cups semi-sweet chocolate chips (12 ounce package)
Pulled Pork Sandwiches with Root Beer Barbeque Sauce
By cheeserohan
1. Trim fat from port roast
- 1 2 1/2-to 3-pound boneless pork sirloin roast
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 Tablespoon vegetable oil
- 2 medium onions, cut into thin wedges
- 1 cup root beer
- 2 Tablespoons minced garlic
- 3 cups root beer (two 12-ounce cans)
- 1 cup bottled chili sauce
- 1/4 teaspoon root beer concentrate (optional)
- 6 to 8 dashes bottled hot pepper sauce (optional)
Buttery Shrimp and Radish Pasta
By cheeserohan
1. In a large pot of boiling salted water, cook pasta according to package instructions
- coarse salt and ground pepper
- 3/4 pound linguine or other long pasta
- 1/4 cup (1/2 stick) unsalted butter
- 2 garlic cloves, thinly sliced
- 1 large bunch radishes, thinly sliced, greens rinsed well and roughly chopped
- 1 pound frozen large shrimp (peeled and deveined), thawed
Steak-Spinach Salad with Sour-Cream Potatoes
By cheeserohan
1. Preheat the oven to 400F
- 2 medium russet potatoes
- 3 Tablespoons olive oil, plus more for brushing
- 1/2 cup sour cream
- 2 Tablespoons buttermilk
- 1/4 cup chopped fresh chives
- juice of 1/2 lemon
- Kosher salt and freshly ground pepper
- 1 3/4-pound boneless sirloin steak
- 1 large red onion, sliced into thick rings
- 6 ounces baby spinach or chopped regular spinach
- 2 to 3 Tablespoons steak sauce
Ravioli with Spinach and Bacon
By cheeserohan
Cook the ravioli according to the package directions
- 1 pound raviloli (fresh or frozen)
- 6 slices bacon
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- 2 bunches fresh spinach
- 1 Tablespoon fresh lemon juice
Shrimp Tacos with Mango Slaw
By cheeserohan
1. Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar 1/4 cup cilantro and 1 Tablespoon water i...
- 3 Tablespoons mayonnaise
- 1 to 1 1/2 teaspoons Sriacha or other Asian chile sauce, plus more for serving
- 2 limes (1 juiced, 1 cut into wedges)
- 1/2 teaspoon sugar
- 3/4 cup fresh cilantro
- 3/4 pound medium shrimp, peeled, deveined and halved crosswise
- 1 14-ounce package coleslaw mix
- 1 mango, peeled and sliced into thin strips
- 1/2 small red onion, thinly sliced
- kosher salt
- 2 teaspoons vegetable oil
- 12 hard taco shells
Seafood St Jacques Rolls
By cheeserohan
1. Heat a griddle pan over medium-high
- 4 large brioche or white, hoagie-shaped rolls
- melted butter for rolls, plus 3 tbsp butter for seafood sauce
- freshly grated Parmigiano-Reggiano
- 2 large shallots, chopped
- 2 large cloves garlic, chopped
- 3 tbsp flour
- 1/2 c dry sherry or dry white wine
- 2 c milk, warmed
- 1/2 tsp dry mustard
- a little freshly grated or ground nutmeg
- salt and white pepper
- 1/2 lb medium shrimp, peeled and deveined, then halved horizontally
- 8 sea scallops, side muscle removed, then halved horizontally
- 8 oz cooked lump crabmeat
- 8 oz cooked lobster meat, chopped
- finely chopped flat-leaf parsley and chive, for garnish
Slow-Cooker Corned Beef and Cabbage
By cheeserohan
In a 5-to 6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme
- 2 celery stalks, cut into 3-inch pieces
- 3 carrots, cut into 3-inch pieces
- 1 small yellow onion, cut into 1-inch wedges (root end left intact)
- 1/2 pound small potatoes, halved if large
- 6 sprigs thyme
- 1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 Tablespoon pickling spice
- 1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
- grainy mustard, for serving
Sweet Potato Biscuits
By cheeserohan
Wrap sweet potato in a paper towel
- 1 medium sweet potato (about 5 oz.)
- 1 1/4 cups whole wheat biscuit mix
- 2 Tablespoons chilled unsalted butter, cubed
- 1/2 cup lowfat buttermilk
- 1/4 teaspoon allspice
Mexican Brownies
By cheeserohan
Preheat oven to 350F. Grease 9x13-inch baking dish
- 2 sticks unsalted butter
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup unsweetened cocoa powder
- 1 cup flour
- 1 teaspoon ground Mexican cinnamon (canela)
- 1/4 teaspoon pequin chili powder or cayenne pepper
- 1/2 teaspoon baking powder