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Recipes
Monkey Bread
By cheeserohan
1. Preheat oven to 350F. Grease one 9" or 10" tube pan
- 3 (12 oz. packages refrigerated bisuit dough
- 1 cup white sugar
- 2 teaspoons ground cinnamon
- 1/2 cup margarine
- 1 cup packed brown sugar
Frozen Peanut Butter Cups
By cheeserohan
1. Spray bottom of 12 muffin cups with cooking spray
- 1/2 cup plus 2 Tablespoons light corn syrup, divided
- 1/2 cup plus 1 Tablespoon creamy peanut butter, divided
- 3 cups corn flakes cereal
- 3 cups vanilla ice cream
- 3 Tablespoons salted peanuts, chopped
- 1/2 teaspoon unsalted butter, melted
- 1/3 cup semisweet chocolate chips
Skillet Bacon & Cheddar Potatoes
By cheeserohan
Cook bacon in large nonstick skillet on medium heat until crisp
- 4 slices bacon cut into 1/2-inch pieces
- 1 onion, chopped
- 2 pounds Yukon gold potatoes, thinly sliced
- 1 cup shredded cheddar cheese
- 6 Tablespoons sour cream
Sirloin Steak with Melting Chipotle Sauce
By cheeserohan
1. Heat grill. Brush steaks with oil; sprinkle with salt and pepper
- 4 (6 oz.) sirloin steaks (1 inch thick)
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup butter, softened
- 3 Tablespoons sour cream
- 2 Tablespoons chipotle pepper sauce
- 2 Tablespoons minced green onions
- 1 Tablespoon chopped fresh Italian parsley
- 2 garlic cloves, minced
- 1 teaspoon lemon juice
Spicy Asian Chicken Noodle Soup
By cheeserohan
1. In a medium saucepan, bring the chicken, broth and 2 cups water to a simmer
- 1 chicken breast (12 oz.), skin discarded
- 6 cups chicken broth
- 2 tsp. red curry caste
- 5 oz. rice noodles, such as maifun
- 1 red bell bell pepper, thinly sliced
- 4 scallions, sliced
- 1/2 bunch cilantro
- 1 lime, cut into wedges for serving
Scaredy-Cat Brownies
By cheeserohan
1. Preheat oven to 350F. Lightly butter an 8-inch square metal baking pan and line with parchment paper, leaving ...
- 1/2 cup (1 stick) unsalted butter, plus more for baking pan
- 1 cup all-purpose flour (spooned and leveled)
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 1/4 cups sugar
- 1/2 pound bittersweet chocolate chips (1 1/2 cups)
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 32 miniature chocolate peppermint patties, such as York
- candy eyes, chocolate chips and icing pens, for decorating
Chicken Tetrazzini
By cheeserohan
Melt butter, flour, and seasonings until smooth and bubbly
- 1/4 1/4 1/4 c butter
- 1/4 1/4 1/4 c butter
- 1/4 1/4 1/4 c butter
- 1/4 1/4 1/4 c flour
- 1/4 1/4 1/4 c flour
- 1/4 1/4 1/4 c flour
- 1 1 1 tsp salt
- 1 1 1 tsp salt
- 1 1 1 tsp salt
- 1/4 1/4 1/4 tsp pepper
- 1/4 1/4 1/4 tsp pepper
- 1/4 1/4 1/4 tsp pepper
- 1 1 1 c chicken broth
- 1 1 1 c chicken broth
- 1 1 1 c chicken broth
- 1 1 1 c heavy whipping cream
- 1 1 1 c heavy whipping cream
- 1 1 1 c heavy whipping cream
- 1 1 1 ok bow tie pasta (boiled)
- 1 1 1 ok bow tie pasta (boiled)
- 1 1 1 ok bow tie pasta (boiled)
- 1 1 1 c cooking sherry
- 1 1 1 c cooking sherry
- 1 1 1 c cooking sherry
- 2 2 2 c chicken, cooked
- 2 2 2 c chicken, cooked
- 2 2 2 c chicken, cooked
- 1 1 1 c Parmesan
- 1 1 1 c Parmesan
- 1 1 1 c Parmesan
- Garlic
- Garlic
- Garlic
- 3 3 3 oz mushrooms
- 3 3 3 oz mushrooms
- 3 3 3 oz mushrooms
Perfect Pan Roasted Chicken Thighs
By cheeserohan
Preheat oven to 475F. Season chicken with salt and pepper
- 6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
- kosher salt and freshly ground black pepper
- 1 Tbsp. vegetable oil
Ann Burrell's Pumpkin-Ginger Bread Pudding
By cheeserohan
1. Preheat the oven to 375F
- 1 4-pound sugar pumpkin or kabocha squash
- extra-virgin olive oil, for brushing
- 4 large eggs
- 1 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 cups heavy cream
- 1 1/2 teaspoons pure vanilla extract
- 1 loaf cinnamon brioche, challah or plan pound cake, diced (about 10 cups)
- 1/2 cup golden raisins
- 1/4 cup diced crystallized ginger
- confectioners' sugar, for garnish (optional)
Grilled Cheese and Fried Egg Sandwiches
By cheeserohan
Cook pancetta in large nonstick skillet over medium-high heat until crisp
- 12 slices pancetta (Italian bacon)
- 2 Tablespoons butter
- 4 slices sourdough bread
- 8 thin slices provolone cheese
- 4 large eggs
- 1 small green onion, chopped
- Parmesan cheese shavings
- 12 fresh basil leaves or arugula leaves