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Recipes
Raspberry Cornmeal Crumble Bars
By cheeserohan
Preheat oven to 350F. Line an 8-inch square baking dish with parchment paper, leaving a 1-inch overhang on two sid...
- 3/4 cup natural almonds
- 1/2 cup yellow cornmeal
- 2 cups all-purpose flour (spooned and leveled)
- 3/4 cup sugar
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, melted
- 10 ounces frozen raspberries
Creamy Chicken-and-Mushroom Fricassee
By cheeserohan
1. Preheat the oven to 425F
- one 3 1/2 pound chicken, cut into 8 pieces
- salt and freshly ground pepper
- 2 Tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 1/2 pound shiitake mushrooms, stems discarded and caps diced
- 2 garlic cloves, finely chopped
- 2 bay leaves
- 1 Tablespoon chopped thyme
- 1 cup dry white wine
- 2 cups chicken stock or low-sodium broth
- 1/3 cup low-fat sour cream
- 1/3 cup plain nonfat Greek yogurt
- 1/2 cup celery leaves
Healthy Makeover Tiramisu
By cheeserohan
1. In a small bowl, stir together hot water, brandy, espresso powder, and 1 Tablespoon sugar until sugar dissolves
- 1/2 cup hot water
- 2 Tablespoons brandy
- 1 Tablespoon instant espresso powder
- 1/4 cup plus 1 Tablespoon sugar
- 1/4 cup whipping cream
- 1 box (8 oz.) reduced-fat cream cheese, softened
- 1/4 cup low fat milk
- 1/2 teaspoon vanilla extract
- 4 ounces sponge-type ladyfingers (30 halves)
- 1 Tablespoon cocoa powder
Grilled Cheese with Bacon and Thousand Island Dressing
By cheeserohan
1. Cook the bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes
- 8 strips thick-cut maple-glazed bacon
- 2 Tablespoons unsalted butter, plus more as needed
- 8 slices sourdough bread
- 12 ounces cotswold cheese (double Gloucester with chives) or cheddar, shredded
- 4 Tablespoons Thousand Island Dressing
Mudslide Mousse Shots
By cheeserohan
In a small bowl, combine espresso and water until dissolved; let cool to room temperature
- 2 tsp instant espresso
- 1 Tbsp hot water
- 1 package(s) fat-free sugar-free instant chocolate pudding and pie filling mix
- 1 1/2 cup(s) fat free skim milk
- 1 1/2 cup(s) fat free whipped topping, divided
- 16 item(s) chocolate wafer(s), lightly broken
Flank Steak
By cheeserohan
Place steaks on a large rimmed baking sheet; season with salt
- 2 1 1/2-lb. flank steaks
- kosher salt
- 2 tsp. (packed) light brown sugar
- 1 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1/4 tsp. freshly ground black pepper
- vegetable oil (for brushing)
Spaghetti with Fresh Soppressata
By cheeserohan
1. In a blender, puree the garlic with 1/3 cup of the white wine
- 4 garlic cloves
- 1 1/3 cups dry white wine
- 1 pound sweet Italian sausage, casings removed
- 1 teaspoon ground fennel
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 celery rib, finely chopped
- 1 28-ounce can plus one 14-ounce can whole peeled tomatoes, crushed, with their liquid
- salt
- 1 pound spaghetti
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup chopped basil
- 1/4 cup chopped flat-leaf parsley
Creamy Shrimp and Dill Wedge Salad
By cheeserohan
1. Cook the shrimp: Fill a large bowl with water and add plenty of ice set aside
- 1 1/4 c chopped fresh dill, plus more for garnish
- 3 cloves garlic (2 smashed, 1 grated)
- kosher salt and freshly ground pepper
- 1 lb large shrimp, peeled and deveined
- 1 c mayonnaise
- 1/2 c sour cream
- 1/2 c whole-milk Greek yogurt
- 1 c diced seedless cucumber (unpeeled)
- 3/4 c finely chopped red onion
- grated zest of 1 lemon
- 2 tsp sugar
- 1 head iceberg lettuce
Peanut Butter Pretzel Tart with Caramel Drizzle
By cheeserohan
1. Preheat the oven to 350F
- 2 cups broken salted pretzel sticks
- 1/2 cup brown sugar
- 3/8 teaspoon salt
- 1 stick (4 ounces) plus 3 Tablespoons unsalted butter - 6 Tablespoons melted and cooled, 3 Tablespoons softened, and 2 Tablespoons chilled
- 4 ounces cream cheese, softened
- 1/2 cup peanut butter
- 1 1/4 cups heavy cream, chilled
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
Peppered Corn Bread
By cheeserohan
1. Preheat the oven to 375F
- Canola oil, for brushing
- 2 cups stone-ground cornmeal
- 1/2 cup all-purpose flour
- 1 Tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 large eggs, lightly beaten
- 2 cups buttermilk
- 1/2 cup fat free sour cream
- 3 Tablespoons unsalted butter, melted