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Recipes
Cheesy Chili Dip
By cserumga
Spread cream cheese onto bottom of microwaveable pie plate; top with chili and cheese
- 1 pkg (8 oz) cream cheese, softened
- 1 can (15 oz) chili
- 1/2 cup shredded cheddar cheese
- 2 T chopped cilantro
Grilled Shrimp Tostadas with Lime
By cserumga
Amount per serving Calories: 302 Fat: 10
- 24 large shrimp, peeled and deveined (about 1 1/2 pounds)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon minced chipotle chiles in adobo sauce
- 1 teaspoon minced fresh garlic
- 1/4 teaspoon kosher salt
- 1 (15-ounce) can unsalted black beans, rinsed and drained
- 1/4 cup plain fat-free Greek yogurt
- 1 teaspoon lime juice
- 1 ripe peeled avocado
- 1 cup chopped seeded tomato
- Cooking spray
- 8 corn tostadas
- 4 lime wedges
Chicken Noodle Casserole
By cserumga
1. Bring 4 quarts water to boil in Dutch oven
- 12 ounces (7 3/4 cups) wide egg noodles
- Salt and pepper
- 3 tablespoons unsalted butter
- 1 red bell pepper, stemmed, seeded, and chopped fine
- 1 onion, chopped fine
- 3 tablespoons all-purpose flour
- 2 1/2 cups half-and-half
- 2 1/2 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts, halved lengthwise and trimmed
- 4 ounces deli American cheese, chopped coarse
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 1 1/2 cups frozen peas
- 25 Ritz crackers, crushed coarse
Garlic Shrimp with Cilantro Spaghetti Squash
By cserumga
266 calories, 24g protein, 2g fiber per serving
- 2 1/2 - to 3- pound spaghetti squash, halved lengthwise and seeded
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, divided
- 1/4 teaspoon cayenne pepper
- 1/3 cup dry white wine, such as pinot grigio
- 1 pound peeled and deveined raw shrimp (16-20 per pound), tails left on if desired
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh cilantro
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon ground pepper
- Lemon wedges for serving
Flank Steak with Roasted Root Vegetables
By cserumga
Position racks in the lower third and top of the oven; preheat the broiler
- 6 carrots, halved crosswise and lengthwise
- 4 parsnips, halved crosswise and lengthwise
- 1 turnip, peeled and cut into 1/2- to 3/4-inch wedges
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons chopped fresh rosemary, plus 1 sprig
- Kosher salt and freshly ground pepper
- 1 flank steak (about 1 1/4 pounds)
- 2 tablespoons bourbon or low-sodium beef broth
- 2 tablespoons packed light brown sugar
- 1 teaspoon horseradish mustard or spicy mustard, plus more for serving
- 1 clove garlic, smashed
- Chopped fresh parsley, for topping
Sesame Chicken with Broccoli and Red Pepper
By cserumga
1. Whisk together ½ cup broth, 3 tablespoons soy sauce, 1 tablespoon cornstarch, and sesame oil in medium bowl
- 3/4 cup low-sodium chicken broth
- 1/4 soy sauce
- 2 tablespoons cornstarch
- 2 teaspoons toasted sesame oil
- 12 ounces boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
- 3 tablespoons vegetable oil
- 1 pound broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4 inch thick
- 1 red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame seeds, toasted
Indoor Texas-Style Beef Ribs
By cserumga
Cook's Country Magazine - Dec/Jan 2015 Page 14
- Cook's Country Magazine - Dec/Jan 2015
- Page 14
Raspberry Gin Fizz
By cserumga
In cocktail shaker, muddle raspberries
- 3/4 cup fresh raspberries
- 2 oz. gin
- 2 oz. simple syrup
- 1 1/2 oz. fresh lime juice, plus 2 lime wedges
- Ice
- 1 cup seltzer
Slow-Cooker Red Wine-Braised Short Ribs
By cserumga
- From Cook's Country January 2010 p
- 5 - 5 pounds beef short ribs (6 to 8 English-style ribs), trimmed of excess fat (see note)
- - Salt and pepper
- 2 -2 tablespoons vegetable oil
- 2 -2 onions , chopped
- 1 -1 carrot , peeled and chopped
- 1 -1 celery rib , chopped
- 2 -2 tablespoons tomato paste
- 1 -1 teaspoon dried thyme
- 2 -2 cups red wine
- 2 -2 tablespoons balsamic vinegar
- 2 -2 cups low-sodium chicken broth
- 2 -2 tablespoons Minute tapioca
- 2 -2 bay leaves
- 2 -2 tablespoons chopped fresh parsley
Savory Beet Soup
By cserumga
73 calories per serving
- 1 tip coconut oil
- 1 ⁄4 onion, roughly chopped
- 1 clove garlic, quartered
- 1 c vegetable broth, or chicken broth
- 1 c lite coconut milk
- 3 ⁄4 tip salt
- 1 ⁄4 tsp ground black pepper
- 2 c steamed beets