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Recipes
Hoisin-Glazed Chicken Thighs
By cheeserohan
1. Combine the hoisin sauce, soy sauce, vinegar, honey, ginger, garlic, sesame oil, and pepper in a baking dish la...
- 1/2 cup hoisin sauce
- 2 Tablespoons soy sauce
- 1 Tablespoon seasoned rice-wine vinegar
- 1 Tablespoon honey
- 2 teaspoons minced fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon toasted seasame oil
- Black pepper, to taste
- 12 small boneless, skinless chicken thighs (about 2 lb.) trimmed
- 1/2 cup minced scallions (optional)
- 2 teaspoons sesame seeds (optional)
Coffee Klatch Kolaches
By cheeserohan
1. In a large bowl, dissolve yeast in warm water
- Glaze:
- 1 pkg. (1/4 oz.)active dry yeast
- 1/4 cup warm water (110 to 115)
- 3/4 cup warm 2% milk (110 to 115)
- 1/3 cup sugar
- 1/3 cup shortening
- 1 tsp. salt
- 1/8 tsp. ground nutmeg
- 2 eggs
- 4 cups all-purpose flour
- 1 can (21 oz.) cherry pie filling
- 3 Tbsp. butter, melted
- 1 cup confectioners' sugar
- 1 Tbsp. butter, melted
- 5 tsp. 2% milk
Traditional Macaroni & Cheese
By cheeserohan
Preheat oven to 375F. Grease 2 quart casserole dish
- 1 2/3 cups (about 7 ounces) dry small elbow macaroni, cooked and drained
- 2 Tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground black pepper
- 1 can (12 ounces) evaporated milk
- 1 cup water
- 2 Tablespoons butter or margarine
- 2 cups (8 ounces) shredded sharp cheddar cheese, divided
Buffalo Chicken Thighs with Celery and Blue Cheese Salad
By cheeserohan
1. Preheat oven to 475F. Place chicken, skin side up, on a rimmed baking sheet and season with slat, pepper, and ...
- 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
- coarse salt and ground pepper
- 1 1/4 teaspoons cayenne pepper
- 2 Tablespoons mayonnaise
- 5 Tablespoons white wine vinegar
- 3 ounces blue cheese, crumbled (3/4 cup)
- 3 large celery stalks, cut into 1/4-inch pieces
- 1 head romaine lettuce, cut into 1/2-inch pieces
- 2 Tablespoons unsalted butter
Baked Potatoes with Salsa and Sour Cream
By cheeserohan
Preheat oven to 400F. With a fork, prick potatoes in several places
- 4 scrubbed small russet potatoes
- coarse salt and ground pepper
- 1/2 cup salsa
- 1/4 cup sour cream
Emeril's Make-Your-Own Pizzas
By cheeserohan
1. Preheat oven to 500F., with racks in upper and lower thirds
- all-purpose flour, for dusting and rolling
- 1 pound pizza dough, thawed if frozen and divided into 4 pieces
- 1 cup prepared tomato sauce (from an 8 ounce jar)
- 1 cup shredded mozzarella (4 ounces)
- 1 small bell pepper (any color), diced
- 2 ounces button mushrooms, sliced
- 1/4 pound Italian chicken or pork sausage, cooked and crumbled
- 2 ounces sliced pepperoni
- 1/2 cup finely grated Parmesan (about 1 ounce), plus more for serving
- 2 Tablespoons fresh oregano leaves and torn fresh basil leaves, for serving
Fried Shrimp with Tartar Slaw
By cheeserohan
1. Make the slaw: Mix the mayonnaise, relish and lemon juice in a large bowl
- 1/2 cup mayonnaise
- 1/4 cup sweet pickle relish
- juice of 1 lemon, plus lemon wedges for serving
- 8 cups coleslaw mix or shredded cabbage
- 2 scallions sliced
- kosher salt and freshly ground pepper
- 24 extra large shrimp (about 1 1/2 pounds), peeled and deveined
- 1 1/2 sleeves saltines (about 60 crackers)
- 1 1/2 cups all-purpose flour
- 1 Tablespoon Old Bay Seasoning
- 4 large eggs
- vegetable oil, for frying
Garlic-Herb Pinwheels
By cheeserohan
Preheat oven to 400F. In a small bowl, combine herbs, garlic cloves and oil
- 1/3 cup chopped mixed fresh herbs (parsley, chive and mint)
- 2 garlic cloves, minced
- 2 Tablespoons extra-virgin olive oil
- coarse salt and ground pepper
- 1 sheet frozen puff pastry, thawed
Crunchy Roasted Chickpeas
By cheeserohan
Preheat oven to 400F. Drain and rinse chickpeas and scatter on a a paper towel-lined baking sheet
- 2 cans (15 1/2 oz.) chickpeas
- 3 Tablespoons extra-virgin olive oil
- coarse salt
Pretzel-Crusted Crab Cakes
By cheeserohan
1. In a bowl, whisk the mayonnaise with the egg, mustard, Old Bay, paprika and scallions
- 1/2 cup mayonnaise
- 1 large egg
- 1 Tablespoon Dijon mustard
- 1/4 teaspoon Old Bay seasoning
- 1/4 teaspoon sweet paprika
- 3 scallions, green parts only, thinly sliced
- 1 pound lump crabmeat, picked over for shell
- 3/4 cup finely ground hard pretzels
- 2 Tablespoons unsalted butter
- 1 Tablespoon vegetable oil