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Recipes
Tiffany's Mac and Cheese with Bacon
By cheeserohan
1. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp and browned, about 8 min
- 8 strips bacon
- 8 oz elbow macaroni
- 4 Tbsp unsalted butter, cut into pieces
- 1 12-oz can evaporated milk
- 8 oz grated sharp cheddar cheese
- 8 oz grated Monterrey jack cheese
- ground white pepper (optional)
- 1/4 c grated Parmesan cheese
Bacon Roasted Chicken
By cheeserohan
1. Preheat oven to 450F. 2
- 2 Tablespoons butter
- 1 (4 pound) whole chicken
- salt and pepper to taste
- 1 teaspoon dried thyme
- 2 carrots, cut in chunks
- paprika, to taste
- 8 slices bacon
- 2 cups beef broth
Honey-Apple Salad
By cheeserohan
Simmer equal parts honey and water with the lemon zest, 5 minutes
- honey
- water
- a few thin strips lemon zest
- chopped apples
Roasted Cauliflower with Cheddar
By cheeserohan
Preheat oven to 450F. On a rimmed baking sheet, toss cauliflower with oil and season with salt and pepper
- 1 head cauliflower, cut into medium florets
- 1 Tablespoon extra-virgin olive oil
- coarse salt and ground pepper
- 1 cup grated cheddar cheese (4 ounces)
Strawberry Upside-Down Cake
By cheeserohan
1. In a 10-inch cast-iron skillet, melt 2 Tbsp butter over medium heat
- 17 Tbsp unsalted butter, at room temperature
- 2 1/4 lb strawberries, hulled and halved
- 1/4 c water
- 2 Tbsp pomegranate juice
- 2 1/2 tsp. vanilla extract
- 1 1/4 tsp salt
- 2 1/4 c all-purpose flour
- 4 tsp baking powder
- 1/2 c plus 2 Tbsp packed light brown sugar
- 3/4 c sour cream
Champagne Cocktail
By cheeserohan
Pour Champagne in 5 flutes
- 1 bottle Champagne or sparkling wine
- 2 ounces pear brandy, such as Poir Williams
- juice of 1 lemon
- 5 sugar cubes, or 5 teaspoons sugar
Muffin-Pan Potato Gratins
By cheeserohan
Preheat oven to 400F. Lightly brush 6 standard muffin cups with room temperature butter
- unsalted butter
- 2 medium russet potatoes (about 3/4 pound each)
- coarse salt and ground pepper
- 6 Tablespoons heavy cream
Slow-Baked Salmon with Lemon and Thyme
By cheeserohan
Preheat oven to 275F. Line a rimmed baking sheet with aluminum foil
- 1 1/2 Tbsp. extra-virgin olive oil, divided
- 4 6- to 8-oz. boneless salmon fillets, skin on
- 1 Tbsp. chopped fresh thyme
- Zest of 1 lemon
- kosher salt and freshly ground black pepper
- 4 lemon wedges, for serving
Heavenly Tiramisu
By cheeserohan
1. Put ricotta, mascarpone, milk, vanilla extract, and 1/4 cup of the sugar in a food processor and process until ...
- 1 cup fat-free ricotta cheese
- 8 ounces mascarpone (about 3/4 cup)
- 2 Tablespoons milk or water
- 1 teaspoon vanilla extract
- 1/4 cup plus 2 Tablespoons sugar, divided
- 1 1/2 cups brewed espresso or 4 teaspoons instant espresso powder dissolved in 1 1/2 cups boiling water
- 24 store bough crisp ladyfingers, 7 ounces total
- 2 teaspoons unsweetened cocoa powder, divided
Broccoli with Parmesan and Walnuts
By cheeserohan
In a large skillet, heat oil over medium-high
- 2 Tablespoons extra-virgin olive oil
- 1 head broccoli, trimmed and cut into florets
- 1 garlic clove, thinly sliced
- 1/4-1/2 teaspoon red pepper flakes
- salt and pepper
- 2 teaspoons finely grated lemon zest
- 1/2 ounce Parmesan, grated (1/4 cup)
- 1/2 cup chopped toasted walnuts