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Recipes
Memphis-Style Barbecued Joes
By cheeserohan
1. Cook bacon in large skillet over medium heat, 10 to 12 minutes or until browned and crisp, stirring frequently
- 1 pound applewood-smoked bacon, chopped
- 2/3 cup finely chopped onion
- 1 pound ground beef
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup barbecue sauce
- 6 hamburger buns
- 1/2 cup finely shredded sharp cheddar cheese
- 3/4 cup purchased coleslaw
- 1/2 cup purchased french fried onions
Okra Fritters
By cheeserohan
1. In a large, heavy skillet, heat oil over medium
- 2 cups vegetable oil
- 1/2 cup all-purpose flour
- coarse salt and ground pepper
- 2 cups frozen slice okra, thawed and coarsely chopped
- 1/2 small yellow onion, diced small (1/2 cup)
- 1 large egg
- 1/4 cup buttermilk
Cuban Dogs
By cheeserohan
1. Heat a grill or grill pan to medium, lightly oil the grates
- vegetable oil, for the grill
- 8 hot dogs
- 1/4 c yellow mustard
- 4 sub rolls, split
- 8 thick slices ham
- 2 dill pickles, sliced lengthwise
- 8 slices Swiss cheese
- unsalted butter, for brushing
Iceberg Lettuce with Blue Cheese Vinaigrette
By cheeserohan
1. Whisk together vinegar, shallot, and mustard
- 3 Tablespoons white-wine vinegar
- 1 small shallot, finely chopped
- 1 teaspoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1/4 cup crumbled blue cheese (1 ounce)
- course salt and freshly ground pepper
- 1 head iceberg lettuce, quartered into wedges
Steak Salad with Bacon, Crispy Potatoes, and Blue Cheese Dressing
By cheeserohan
1. In a large skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 7 minutes
- 4 ounces sliced bacon, cut into 1/2-inch pieces
- 8 ounces yukon gold or fingerling potatoes, cut into 1/2-inch pieces
- kosher slat and black pepper
- 2 teaspoons canola oil
- 1 1/2 pounds sirloin steak (1 inch thick)
- 3 ounces blue cheese (such as Stilton or Roquefort), crumbled (3/4 cup)
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 1 teaspoon red wine vinegar
- 1 scallion, chopped
- 1 head romaine lettuce, torn into bite-size pieces (about 8 cups)
Bacon Bow Tie Crackers
By cheeserohan
1 Preheat oven to 250F. Cut each bacon slice crosswise into thirds (to make a total of 24 pieces)
- 8 thin bacon slices
- 24 rectangle-shaped buttery crackers (such as Club or Captain's wafers)
Thin Mint Wreaths
By cheeserohan
1. In a large bowl, cream butter and sugar until light and fluffy
- 3/4 cup butter, softened
- 1 cup sugar
- 1/3 cup 2% milk
- 3/4 tsp. peppermint extract
- 1/2 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/3 cup baking cocoa
- 1/4 cup cornstarch
- 1/2 tsp. salt
- 1 lb. dark chocolate or white candy coating, melted
- assorted sprinkles
Beef Bourguignon Soup
By cheeserohan
1. Season the ribs with 1/2 teaspoon salt and some pepper
- 4 bone-in short ribs (2 inches thick, 2 pounds total)
- coarse salt and freshly ground pepper
- 2 teaspoons coarnstarch
- 3 Tablespoons extra-virgin olive oil
- 8 ounces white button mushrooms, quartered
- 3 carrots, 2 finely chopped and 1 cut into 3/4-inch cubes
- 3 shallots, minced
- 2 celery stalks, coarsely chopped
- 2 strips bacon, thinly sliced crosswise
- 1 Tablespoon tomato paste
- 2 thyme sprigs
- 1 dried bay leaf
- 1 cup dry red wine, such as Burgandy
- 8 cups homemade or store-bought low-sodium beef stock
- 2 cups water
White Castle Turkey Stuffing
By cheeserohan
In a large mixing bowl, tear the burgers into pieces and add diced celery and seasonings
- 10 White Castle hamburgers, no pickles
- 1 1/2 c celery, diced
- 1 1/4 tsp ground thyme
- 1 1/2 tsp ground sage
- 3/4 tsp coarsely ground black pepper
- 1/4 c chicken broth
Summer in a Bowl Pasta
By cheeserohan
1. Cook pasta according to package directions
- 8 oz. farfalle
- 2 Tablespoons extra-virgin olive oil
- 1 medium red onion, halved, sliced (3 cups)
- 1 Tablespoon minced garlic
- 2 cups fresh corn kernels (3 to 4 ears)
- 1 orange, yellow or red bell pepper, coarsely chopped
- 1 small zucchini, halved lengthwise, sliced (1 cup)
- 1 large tomato, chopped (1 1/4 cups)
- 3/4 cup shredded Parmesan cheese, divided
- 1/4 cup heavy whipping cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
- 1/3 cup slightly packed chopped fresh basil
- 1/4 cup chopped fresh chives