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Recipes
Tuscan Steak Salad
By cserumga
330 calories per serving
- 1 large garlic clove
- 1/4 teaspoon kosher salt
- 2 tablespoons olive oil, divided
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon grated lemon rind
- 1/2 teaspoon freshly ground black pepper, divided
- 1 (8-ounce) boneless strip steak
- Cooking spray
- 2 teaspoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 cups Italian-blend salad greens
- 2 tablespoons shaved Parmesan cheese
Cashew Chicken
By cserumga
265 calories per serving
- 3/4 pound boneless, skinless chicken breast, sliced into strips
- 2 tablespoons rice wine vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon hoisin sauce
- 2 teaspoons grated fresh ginger
- 2 teaspoons sesame oil
- 1 cup diced onion
- 1 red or green bell pepper, sliced
- 4 cups vegetables, such as green beans, sliced mushrooms and chopped broccoli
- 2 tablespoons chopped cashews
- 1/4 cup sliced scallions
Slow Cooker Cioppino
By cserumga
338 calories per serving
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped fennel bulb
- 10 garlic cloves, sliced
- 1 cup dry white wine
- 2 teaspoons tomato paste
- 1/2 cup water
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh thyme
- 3/4 teaspoon crushed red pepper
- 3/8 teaspoon kosher salt
- 1/2 pound chopped fresh tomatoes
- 2 (2-inch) lemon rind strips
- 2 bay leaves
- 1 (26-ounce) box chopped tomatoes (such as Pomì)
- 3/4 pound cod, cut into 2-inch pieces
- 1/2 pound sea scallops
- 1/2 pound peeled and deveined medium shrimp
- 1 tablespoon fresh lemon juice
Silken Smoothie
By cserumga
Combine all ingredients together in a blender and puree until smooth
- 1 cup raspberries, frozen
- 1 cup crushed pineapple
- 1 cup soymilk
- 2 tablespoons honey
- 1 lemon, juiced
- 1 teaspoon vanilla extract
- 1/2 cup soft silken tofu
Brown Butter Beans
By cserumga
Per serving: 143 cal, 12g total fat, 30mg chol, 8mg sodium, 9g carb, 4g fiber, 2g protein
- 4 cups thin green beans, trimmed
- 4 Tbsp unsalted butter
- 1 tsp minced garlic
- 1 Tbsp fresh lemon juice
- Salt and black pepper to taste
Sunday Sauce
By cserumga
In a large enameled cast-iron casserole, heat the olive oil until shimmering
- 2 tablespoons extra-virgin olive oil
- 3 pounds bone-in, English-cut beef short ribs, cut into 2-inch pieces (see Note)
- Kosher salt
- Pepper
- 2 medium onions, finely chopped
- 2 tablespoons tomato paste
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- Two 28-ounce cans whole peeled Italian tomatoes, crushed by hand
- 1 medium carrot, peeled
- 2 pounds spaghetti
Barbacoa Beef Tacos with Two Sauces
By cserumga
BRAISE THE MEAT Preheat the oven to 325°
- 4 large ancho chiles, stemmed and seeded
- 4 dried chipotle chiles, stemmed
- 3 celery ribs, chopped
- 2 medium carrots, chopped
- 1 large onion, halved and thinly sliced
- 15 garlic cloves, crushed and peeled
- 8 bay leaves
- Six 1-lb., English-cut, bone-in beef short ribs
- 2 tablespoons dried oregano
- 1/2 teaspoon ground cumin
- Kosher salt
- Pepper
- Warm corn tortillas, cilantro sprigs, finely chopped white onion and lime wedges, for serving
- Salsa Verde Cruda, for serving
Sheet Pan Chicken with Roasted Potatoes
By cserumga
420 calories per serving
- Cooking spray
- 8 ounces small Yukon gold potatoes (about 1 inch)
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon whole-grain mustard
- 1 tablespoon minced fresh tarragon
- 1 tablespoon dry white wine
- 1 1/2 teaspoons minced fresh thyme
- 1 teaspoon honey
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 teaspoon canola oil
German Smashed Potatoes
By cserumga
In saucepan, cook potatoes in boiling, salted water until tender, about 15 minutes; drain and cool
- 8 small Yukon Gold potatoes
- 5 slices bacon, chopped
- 2 tbsp. chopped shallot
- 2 tbsp. sour cream
- 2 tsp. malt vinegar
- 2 tsp. whole-grain mustard
Pimiento Cheese Toasts with Bacon & Tomato
By cserumga
1. Preheat the oven to 375°
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- Ingredients
- 12 slices meaty bacon
- 2 cups shredded yellow cheddar
- 1 cup sour cream
- 2 jars (4 oz. each) pimientos, squeezed dry and finely chopped
- 6 tbsp. (3 oz.) cream cheese, at room temperature
- 3 cloves garlic, minced or grated
- 1 tsp. chipotle hot sauce, such as chipotle Tabasco or Frank’s RedHot
- 1/2 tsp. (about 1/4 palmful) smoked paprika
- A few dashes Worcestershire sauce
- 4 slices Texas toast (1-inch-thick slices white bread)
- 2 small heads little gem lettuce or 1 package (5 oz.) baby romaine
- 2 large meaty beefsteak or other tomatoes, thickly sliced
- Salt and pepper
- 4 thin scallions, sliced on an angle