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Recipes
Cointreau Cranberry Relish
By cserumga
Recipe courtesy Ted Allen for Food Network Magazine
- see below
Italian-Style Pot Roast with Gremolata
By cserumga
Per serving: 466 cal, 13g total fat, 149mg chol, 809mg sodium, 25g carb, 4g fiber, 54g protein
- 2 Tbsp olive oil
- 1 boneless beef chuck roast, trimmed, seasoned with salt and pepper (4-5 lbs)
- 6 cloves garlic
- 1/3 cup all-purpose flour
- 2 Tbsp tomato paste
- 1 Tbsp anchovy paste
- 1 Tbsp beef base
- 1 cup dry red wine
- 1 can whole tomatoes in juice, quartered (14.5 oz)
- 2 dried bay leaves
- 1 tsp dried rubbed sage
- 1/2 tsp dried rosemary
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
- 1 lb small white potatoes, halved
- 4 carrots, cut into 2- to 3-inch pieces
- 12 oz cipolliin, blanched, peeled
- 2 Tbsp minced fresh flat-leaf parsley
- 1 Tbsp minced garlic
- 2 tsp minced lemon zest
Blackened Salmon with Lima Bean Smashed Potatoes
By cserumga
423 cal, 5g fiber, 32g protein per serving
- 1 pound baby red-skinned potatoes, halved or quartered
- Kosher salt
- 1 1/2 cups frozen baby lima beans (about 6 ounces), thawed
- 1/2 cup fat-free sour cream
- 2 tablespoons unsalted butter
- Freshly ground black pepper
- 1 tablespoon paprika
- 2 teaspoons chopped fresh thyme
- 1 teaspoon cayenne pepper
- 4 skinless center-cut wild salmon fillets (about 4 ounces each)
- 1 tablespoon vegetable oil
- 3 scallions, sliced
- Lime wedges, for serving
Buttermilk Dill Dip
By cserumga
1/4 cup (calculated without vegetables) equals 68 calories, 2 g fat (trace saturated fat), 9 mg cholesterol, 228 mg...
- 1/2 cup buttermilk
- 4 ounces fat-free cream cheese
- 3 green onions, finely chopped
- 1/4 cup finely chopped green pepper
- 3 tablespoons snipped fresh dill or 1 tablespoon dill weed
- 4-1/2 teaspoons horseradish sauce
- 1/8 teaspoon garlic powder
- Assorted fresh vegetables
Tex-Mex Steak with Chipotle Sweet Potato Wedges
By cserumga
Preparation 1. Preheat the broiler
- 2 strip steaks (1 1/2 inches thick; about 1 lb. each)
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 3 small sweet potatoes (about 7 oz. each), cut lengthwise into 8 wedges
- 1 tbsp. olive oil
- 1/4 tsp. ground chipotle powder
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tbsp. hot sauce
- 2 tbsp. chopped fresh cilantro
- 1 lime, zested and quartered
Beef and Summer Squash Chili
By cserumga
390 calories per serving
- 2 tablespoons extra-virgin olive oil
- 12 ounces ground beef chuck
- 1 onion, chopped
- 1 poblano chile pepper, seeded and chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin Kosher salt and freshly ground pepper
- 1 15 -ounce can diced tomatoes with green chiles
- 1 15 -ounce can pinto beans (do not drain)
- 2 medium zucchini and/or yellow squash, cut into 1/2-inch pieces
- 1 avocado, diced
- Fresh cilantro, for topping
Banana Ice Cream
By cserumga
from Alton Brown
- 6 (approximately 2 1/4 pounds) ripe bananas
- 1 tablespoon fresh squeezed lemon juice
- 3/4 cup light corn syrup
- 1 vanilla bean, scraped
- 1 1/2 cups heavy cream
Tiramisu Pudding
By cserumga
In a small saucepan, stir together 2 cups milk and the chocolate pudding mix over medium heat
- 4 cups milk
- 2 3/4 ounces chocolate pudding mix
- 2 3/4 ounces vanilla pudding mix
- 1 1/2 cups brewed coffee, cooled
- 32 - 36 ladyfinger cookies
- 1 tablespoon cognac
- 1 teaspoon unsweetened cocoa powder
- Whipped cream, for serving
Oyster Soup
By cserumga
from Alton Brown
- 4 cups heavy cream
- 1 pint oysters and liquor, separated
- 1 tablespoon unsalted butter
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1 teaspoon celery seed
- 1 1/2 teaspoons hot pepper sauce
- 1 tablespoon lemon juice
- 2 tablespoons freshly chopped parsley leaves, chervil, or chives
- Salt and pepper
Roasted Asparagus
By cserumga
- from Tyler Florence - makes 4 servings
- 2 * 2 bunches medium asparagus
- 2 * 2 tablespoons extra-virgin olive oil
- 1/2 * 1/2 teaspoon kosher salt
- * Freshly ground black pepper
- * Grated or shaved Parmesan, optional