Cserumga's profile page
Recipes
Italian Baked Chicken Breasts
By cserumga
1 chicken breast half equals 191 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 560 mg sodium, 9 g carbo...
- 2 egg whites
- 2 teaspoons balsamic vinegar
- 1/3 cup dry bread crumbs
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon garlic salt
- 2 boneless skinless chicken breast halves (4 ounces each)
- Butter-flavored cooking spray
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Butter-Roasted Potatoes
By cserumga
1. BROWN BUTTER Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 450 degree...
- 7 tablespoons unsalted butter, cut into 7 pieces
- 3 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
- 4 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon vegetable oil
Pretzel-Crusted Pickle Chips with Mustard Sauce
By cserumga
Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl
- 11/4-inch-thick slice red onion, finely diced
- 3 tablespoons spicy brown mustard
- 11/2 tablespoons yellow mustard
- 3 tablespoons mayonnaise
- 1/2 teaspoon paprika
- 3/4 teaspoon garlic powder
- Kosher salt
- Vegetable oil, for frying
- 6 large dill pickles, sliced diagonally into 1/4-inch-thick rounds
- 2 cups salted mini pretzels
- 2 large eggs
- 1/2 cup all-purpose flour
- Celery salt, for sprinkling (optional)
Baked Eggs with Farmhouse Cheddar and Potatoes
By cserumga
Preheat the oven to 400 degrees F
- 3 tablespoons unsalted butter
- 1 1/2 pounds red-skinned potatoes, diced
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 2 large cloves garlic, minced
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 8 large eggs
- 1 cup extra-sharp farmhouse cheddar, shredded (about 4 ounces)
Macaroni and Cheese Casserole
By cserumga
1. Adjust oven rack to upper-middle position and heat oven to 375 degrees
- 8 ounces (2 cups) elbow macaroni
- Salt and pepper
- 8 ounces mild cheddar cheese, shredded (2 cups)
- 2 teaspoons cornstarch
- 4 tablespoons unsalted butter
- 1/2 cup panko bread crumbs
- 1/2 cup finely chopped onion
- 3 tablespoons all-purpose flour
- 2 teaspoons dry mustard
- 1/8 teaspoon cayenne pepper
- 2 cups water
- 1 cup heavy cream
- 2 large eggs plus 1 large yolk, lightly beaten
- 2 teaspoons Worcestershire sauce
- 4 ounces sharp cheddar cheese, shredded (1 cup)
Hamburger Noodle Casserole
By cserumga
1 cup equals 319 calories, 14 g fat (8 g saturated fat), 92 mg cholesterol, 635 mg sodium, 23 g carbohydrate, 1 g f...
- 5 cups uncooked egg noodles
- 1-1/2 pounds lean ground beef (90% lean)
- 2 garlic cloves, minced
- 3 cans (8 ounces each) tomato sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 package (8 ounces) reduced-fat cream cheese
- 1 cup reduced-fat ricotta cheese
- 1/4 cup reduced-fat sour cream
- 3 green onions, thinly sliced, divided
- 2/3 cup shredded reduced-fat cheddar cheese
Chunky Vegetable Chowder
By cserumga
Per serving: 220 cal, 7g protein, 39g carb, 5g total fat, 0mg chol, 675mg sodium
- 2 Tbsp olive oil
- 1 jumbo onion (1 lb) cut into 1/4-inch pieces
- 12 oz red potatoes, unpeeled and cut into 1/2-inch pieces
- 3 medium carrots, peeled and cut into 1/4-inch pieces
- 2 medium parsnips (about 8 oz), peeled and cut into 1/4-inch pieces
- 2 medium stalks celery, cut into 1/4-inch pieces
- 2 garlic cloves, crushed with garlic press
- 1 can (14.5 oz) vegetable broth (1 3/4 cups)
- 3/4 tsp salt
- 1/4 tsp dried thyme
- 4 1/2 cups water
- 1 package (10 oz) frozen Foodhook lima beans
- 12 oz escarole or Swiss chard, trimmed and coarsely chopped
Sparkling Julep
By cserumga
Muddle mint leaves and simple syrup in a julep cup or rocks glass
- 6 mint leaves, plus sprig for serving
- 3/4 ounce simple syrup
- 3 ounces Champagne or dry sparkling wine
- 1/2 ounce cognac
- 1 dash bitters (such as Angostura)
- Lemon twist (for serving)
Steak with Creamed Spinach Potatoes
By cserumga
406 Cal/serving
- 1 1 1/2 -pound beef eye round roast
- Kosher salt and freshly ground pepper
- 1 1/2 tablespoons vegetable oil
- 1 sprig rosemary
- 1 tablespoon plus 1 teaspoon Worcestershire sauce
- 2 russet potatoes (about 8 ounces each)
- 1 small shallot, finely chopped
- 1 tablespoon all-purpose flour
- 1/2 cup skim milk
- 1 10 -ounce box frozen chopped spinach, thawed and squeezed dry
- cup reduced-fat sour cream
Chicken Liver Mousse
By cserumga
- from Alton Brown
- 2 * 2 tablespoons butter
- 2 * 2 cups chopped onion
- 1 * 1 cup chopped tart apple
- 1 * 1 teaspoon chopped fresh thyme leaves
- 1 * 1 pound chicken livers, cleaned
- 1/4 * 1/4 teaspoon ground white pepper
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 cup brandy
- 1 * 1 cup heavy cream