Cserumga's profile page
Recipes
Turkey Pie
By cserumga
Per serving: 406 cal, 21g total fat, 79mg chol, 389mg sodium, 26g carb, 4g fiber, 25g protein
- 1 1/2 pounds ground turkey (no more than 93% lean)
- 4 tablespoons canola oil, divided
- 1 cup diced carrot
- 1 cup diced onion
- 1 cup diced celery
- 1 tablespoon garlic, minced
- 1 tablespoon fresh thyme
- 3 tablespoons all purpose flour
- 2 tablespoons tomato paste
- 1 can diced tomatoes (14.5 oz), drained
- 1 cup low-sodium chicken broth
- 1/2 cup dry red wine
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 cups frozen shredded hash browns
- 4 tablespoons unsalted butter, melted
- 1 cup shredded white cheddar
Lemon Spaghetti
By cserumga
Recipe courtesy Giada De Laurentiis
- 1 pound spaghetti
- 2/3 cup olive oil
- 2/3 cup grated Parmesan
- 1/2 cup fresh lemon juice (about 3 lemons)
- Salt and freshly ground black pepper
- 1 tablespoon lemon zest
- 1/3 cup chopped fresh basil leaves
Golden Beet, Green Bean & Fennel Salad with Scallops
By cserumga
319 calories per serving
- 1/3 cup walnut oil, preferably roasted walnut oil
- 3 tablespoons sherry vinegar
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 6 small golden beets (about 1 pound)
- 8 ounces thin green beans, trimmed
- 1/2 cup walnut halves, toasted
- 8 cups mixed greens
- 1 fennel bulb, cored and very thinly sliced
- 1/2 cup slivered fresh basil
- 18 dry sea scallops (about 1 1/4 pounds)
- 1 tablespoon lemon zest
- 1/2 teaspoon ground pepper
- 1 tablespoon extra-virgin olive oil
Grapefruit Mule
By cserumga
Fill an old fashioned glass or copper mug with ice
- 1.5 ounces vodka
- 2 ounces fresh squeezed Sunkist® grapefruit juice
- 4 ounces ginger beer
- Candied ginger for garnish
- Sunkist lime wedge for garnish
Red Wine and Cola Braised Short Ribs
By cserumga
Per serving: 809 cal, 43g total fat, 179mg chol, 405mg sodium, 20g carb, 1g fiber, 59g protein
- 2 T olive oil
- 2 lb short ribs; seasoned with salt & pepper
- 3/4 C diced onion
- 1/3 C each; diced celery & carrot
- 5 tsp minced garlic
- 1 T each; sweet paprika & tomato paste
- 1 1/2 tsp anchovy paste
- 1 bay leaf
- 1/4 C dry sherry
- 1 C each; dry red wine and cola
- 2 T orange juice
- 1 tsp each; cornstarch and olive oil; mix together
- 1 1/2 tsp white wine vinegar (or sherry vinegar)
- 1 tsp minced fresh thyme
Almost-Famous Mocha Frappes
By cserumga
Make the coffee ice: Stir the sugar into the coffee until dissolved, then let cool
- 3 tablespoons sugar
- 2 cups warm strong coffee
- 2/3 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 ounce milk chocolate, finely chopped
- 1 1/2 teaspoons honey
- 1/2 teaspoon vanilla extract
- 1 cup reduced-fat milk
- Whipped cream, for topping
Eggs Benedict
By cserumga
- The Best of America's Test Kitchen 2010 - p 22 - Serves 6
- Hollandaise
- 12 - 12 T (1.5 sticks) unsalted butter, softened
- 6 - 6 large egg yolks
- 1/2 - 1/2 cup boiling water
- 2 - 2 tsp fresh lemon juuice
- 1/8 - 1/8 tsp cayenne pepper
- - salt
- Eggs
- 2 T white vinegar
- 1 t salt
- 12 large eggs
- 6 English muffins, split
- 12 slices Canadian bacon
Red Coleslaw With Grapes
By cserumga
Make the dressing: Whisk the vinegar, mustard, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons sugar
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1 small or 1/2 large head red cabbage, finely shredded
- 1/3 cup chopped fresh parsley
- 6 scallions, chopped
- 2 cups seedless red grapes, chopped
"Ode to the Rooster" Chicken Sandwich
By cserumga
Pulse the cheese, mayonnaise and pepperoncini in a food processor until combined
- 1 1/2 cups shredded best-quality sharp cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup drained, chopped pepperoncini
- Kosher salt and freshly ground pepper
- 4 large Hawaiian sweet rolls (or potato rolls)
- 4 prepared fried boneless chicken breasts
- Hot sauce, for serving
Baked Stuffed Shrimp
By cserumga
Cook's Country - Feb/March 2015, page 28
- Cook's Country - Feb/March 2015, page 28