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Recipes
Reuben Scramble
By cheeserohan
In bowl, whisk eggs. Stir in next 4 ingredients; season
- 8 eggs
- 1/4 lb sliced corned beef, chopped
- 2/3 c grated Swiss cheese
- 1/2 c drained sauerkraut
- 1 tbsp mustard
- 4 tbsp butter, melted
- 4 slices rye toast
- 1 tbsp chopped fresh dill
Easy Stuffed Shells
By cheeserohan
Cook pasta according to package directions; drain and rinse in cold water
- 1 package (12 ounces) jumbo pasta shells
- 1 jar (26 ounces) spaghetti sauce
- 36 frozen cooked Italian meatballs (1/2 ounce each), thawed
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
Indoor S'mores
By cheeserohan
1. Into large bowl, measure cereal
- 8 cups Golden Grahams cereal
- 5 cups miniature marshmallows
- 1 1/2 cups chocolate chips
- 1/4 cup light corn syrup
- 5 Tablespoons butter or margarine
- 1 teaspoon vanilla
- 1 cup miniature marshmallows, if desired
Panko-Crusted Chicken
By cheeserohan
Place eggs, bread crumbs, and flour in three separate shallow containers
- 4 boneless, skinless chicken breast halves, flattened to 1/4 inch thickness
- 2 eggs, beaten
- 1 1/2 cups panko crumbs
- 1/2 cup flour
- 2 Tablespoons minced cilantro
- 3 Tablespoons olive oil
Spinach Salad with Salmon, Barley and Oranges
By cheeserohan
Cook the barley according to the package directions
- 2/3 cup quick-cooking barley
- 2 Tablespoons plus 1 teaspoon olive oil
- 4 4-ounce pieces skinless wild salmon fillet
- kosher salt and black pepper
- 2 navel or blood oranges
- 2 Tablespoons red wine vinegar
- 6 cups baby spinach
- 1/2 avocado, sliced
- 2 scallions, thinly sliced
Antipasto Chef's Salad
By cheeserohan
1. Put the eggs in a medium saucepan and cover with water by 2 inches, bring to a simmer and cook 10 minutes
- 4 large eggs
- 2 medium russet potatoes, peeled and cut into 1-inch chunks
- kosher salt
- 2 Tablespoons red wine vinegar
- 1 Tablespoon whole-grain mustard
- fresh ground pepper
- 1/4 cup extra-virgin olive oil
- 2 cups giardiniera (Italian pickled vegetables), drained, rinsed and coarsely chopped
- 2 ounces deli-sliced salami, cut into strips
- 1/4 cup chopped pitted green olives
- 1/4 cup chopped fresh chives
- 4 ounces baby kale or other hearty salad greens, torn (about 5 cups)
Pot Sticker Salad
By cheeserohan
Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch wat...
- 1 1-pound bag frozen pot stickers
- 3/4 pound sugar snap peas, trimmed
- 2 medium carrots, sliced
- 1/2 cup soy sauce
- 1 Tablespoon sesame oil
- 2 scallions, sliced
Jane's Cake
By cheeserohan
Beat all ingredients on high for 2 minutes
- 1 package chocolate cake mix
- 1 small package instant chocolate pudding
- 4 eggs
- 1 1/2 cups sour cream
- 1/2 cup oil
- 1/2 cup water
Caesar-Bacon Deviled Eggs
By cheeserohan
1. Halve eggs lengthwise; carefully remove yolks, and place in a small bowl
- 4 large eggs, hard boiled and peeled
- 3 tbs Caesar dressing
- 1 tbs crumbled real bacon pieces
- 1/4 tsp pepper
Barbecue Baconloaf Buns
By cheeserohan
1. Cook the bacon in a skillet over medium heat, stirring occasionally, until crisp, about 8 minutes
- 1 lb bacon, chopped
- 1/2 yellow onion, minced
- 1 lb ground beef sirloin
- 1 c panko breadcrumbs
- 1 c grated aged cheddar cheese
- 2 large eggs, beaten
- 1/2 c barbecue sauce, plus more for serving
- 2 Tb chopped fresh parsley
- kosher salt and freshly ground pepper
- cooking spray
- salted butter, for the buns
- 12 slider buns, slit
- sliced dill pickles, for topping