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Recipes
Creamy Crab and Red Pepper Spread
By cheeserohan
Reserve 2 Tablespoons onions
- 2 green onions, thinly sliced, divided
- 1 tub (8 oz.) cream cheese
- 1 can (6 oz.) lump crabmeat, drained
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup finely chopped red peppers
- 1 Tablespoon Dijon mustard
Marily O'Reilly's Irish Soda Bread
By cheeserohan
Set a rack in the middle level of the oven and preheat to 400 degrees
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 Tablespoons unsalted butter (1/4 cup)
- 2 Tablespoons caraway seeds, optional
- 1 cup raisins
- 1 cup buttermilk
- 1 egg
Shaved Cauliflower and Radicchio Salad
By cheeserohan
Salad: Push cauliflower florets, then radicchio, through the feed tube of a food processor fitted with a slicing d...
- Salad:
- 1/2 head of a 1-lb. cauliflower, cored, cut into florets
- 1/2 head of a 6-oz. radicchio, cored, quartered lengthwise
- 6 inner celery stalks with leaves
- 1/4 cup thinly sliced chives
- 1/4 cup flat-leaf parsley leaves
- 1 lemon
- Dressing:
- 2 tsp. Dijon mustard
- 1/2 cup walnut oil
- kosher salt, freshly ground pepper
- 1 ripe Bosc pear
- 1/4 cup coarsely chopped walnuts, toasted if desired
Spicy Shredded Napa Cabbage Salad
By cheeserohan
*Combine lemon juice and chile slices in a bowl
- 1/4 cup fresh lemon juice
- 1 red chilie, such as red Thai, thinly sliced
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/2 head napa cabbage, shredded (6 cups)
- 4 scallions, thinly sliced
- 1/4 cup chopped fresh cilantro
Orange Sangria
By cheeserohan
In a large pitcher, combine Chardonnay, ginger ale, orange juice concentrate and liqueur
- 1 bottle chilled Chardonnay
- 2 cups chilled ginger ale
- 1 cup frozen orange juice concentrate, thawed
- 1/2 cup orange-flavored liqueur
Chicken Tostada Salad
By cheeserohan
1. Preheat oven to 400F. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking ...
- 4 corn tortillas
- 3 teaspoons extra-virgin olive oil
- 3/4 cup grated Monterey Jack cheese (2 ounces)
- 1/2 small red onion, diced small
- 1/2 teaspoon chili powder
- 1 garlic clove, minced
- breast meat from 1 rotisserie chicken, torn into bite-size pieces
- coarse salt and ground pepper
- 1 Tablespoon plus 1 teaspoon fresh lime juice
- 1/2 head romaine lettuce (6 ounces), shredded
- 1 avocado, halved, pitted, peeled, and diced small
- 1 tomato, seeded and chopped
- fresh cilantro, for serving
French Toast with Espresso Cream
By cheeserohan
1. In a small bowl, whisk the espresso powder with 1/2 cup hot water
- 2 Tablespoons instant espresso powder
- 1 cup sweetened condensed milk
- 4 eggs
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 8 1/2-inch thick slices challah bread
- 4 Tablespoons unsalted butter
Slow-Cooker Pear and Apple Butter
By cheeserohan
1. In a food processor, finely grate fruit (in batches, if necessary), then transfer to a 5- to 6-quart slow cooke...
- 2 1/2 pounds Bartlett or Anjou pears (about 5), peeled, cored and quartered
- 2 1/2 pound McIntosh or Gala apples (about 5), peeled, cored and quartered
- 1 cup packed dark brown sugar
- 1/2 teaspoon coarse salt
- 1 cinnamon stick
Apple Betty
By cheeserohan
1. Preheat oven to 375F. Butter an 8-inch square baking dish
- 6 Tablespoons (3/4 stick) unsalted butter, plus more for baking pan
- 1 baguette, torn into bite-size pices (about 7 cups)
- 3/4 cup sugar
- 3 Tablespoons apple juice
- 1/8 teaspoon coarse salt
- 6 to 8 Empire or Gala apples (2 1/2 pounds total), peeled, cored, and cut into small pieces
- 3 Tablespoons dark rum
- 1 Tablespoon fresh lemon juice
- 2 teaspoons all-purpose flour
Cajun Skirt Steak with Creamed Corn
By cheeserohan
1. Melt the butter in a medium saucepan over medium-high heat
- 2 Tablespoons unsalted butter
- 1 small onion, chopped
- 4 cups fresh corn kernels (from 8 ears)
- 1 cup half-and-half
- Kosher salt and black pepper
- 1 1/2 pounds skirt steak, cut into 2 pieces
- 2 teaspoons blackening or Cajun seasoning
- 4 cups mixed greens
- 1 cup cherry tomatoes
- 1 Tablespoon olive oil