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Recipes
Stir-Fried Beef and Broccoli
By cserumga
1. Combine beef and soy sauce in medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up t...
- 1 pound flank steak , cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
- 3 tablespoons soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons low-sodium chicken broth
- 5 tablespoons oyster sauce
- 1 tablespoon light brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 6 medium cloves garlic , pressed through garlic press or minced (about 2 tablespoons)
- 1 inch piece fresh ginger , minced (about 1 tablespoon)
- 3 tablespoons peanut oil or vegetable oil
- 1 1/4 pounds broccoli , florets cut into bite-size pieces, stems trimmed, peeled, and cut on diagonal into 1/8-inch-thick slices
- 1/3 cup water
- 1 small red bell pepper , cored, seeded, and cut into 1/4-inch pieces
- 3 medium scallions , sliced 1/2-inch thick on diagonal
Chili Tortilla Bake
By cserumga
1 piece equals 413 calories, 11 g fat (4 g saturated fat), 56 mg cholesterol, 590 mg sodium, 47 g carbohydrate, 8 g...
- 1 pound extra-lean ground beef (95% lean)
- 2 cans (8 ounces each) no-salt-added tomato sauce
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn
- 1 can (4 ounces) chopped green chilies
- 2 tablespoons dried minced onion
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 6 whole wheat tortillas (8 inches)
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
Simple Beef Chili with Kidney Beans
By cserumga
- From America's Test Kitchen - Serves 8-10
- 2 * 2 tablespoons vegetable oil or corn oil
- 2 * 2 medium onions , chopped fine (about 2 cups)
- 1 * 1 red bell pepper , cut into 1/2-inch cubes
- 6 * 6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
- 1/4 * 1/4 cup chili powder
- 1 * 1 tablespoon ground cumin
- 2 * 2 teaspoons ground coriander
- 1 * 1 teaspoon red pepper flakes
- 1 * 1 teaspoon dried oregano
- 1/2 * 1/2 teaspoon cayenne pepper
- 2 * 2 pounds 85 percent lean ground beef
- 2 * 2 (15-ounce) cans red kidney beans , drained and rinsed
- 1 * 1 (28-ounce) can diced tomatoes , with juice
- 1 * 1 can (28 ounces) tomato puree
- * Table salt
- 2 * 2 limes , cut into wedges
Baked Pickle Chips
By cserumga
Amount per serving Calories: 59 Fat: 0
- 1/2 cup panko
- 2 tablespoons all-purpose flour
- 2 egg whites, lightly beaten
- 32 low-sodium kosher dill pickle chips
Chili-Cheese Fondue
By cserumga
Per Tbsp: 50 cal, 4g total fat, 11mg chol, 69mg sodium, 1g carb, 0g fiber, 3g protein
- 3 cups shredded Monterey jack cheese
- 1 cup shredded mild Cheddar
- 1 Tbsp cornstarch
- 1 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp dried oregano
- 1 cup pale lager (such as corona)
- 2 Tbsp chopped chipotles in adobo sauce
- 1/2 tsp minced lime zest
Chili Mac
By cserumga
In a large pot, boil pasta until al dente
- 1 pound corkscrew shaped pasta with lines or elbows with lines
- 2 pounds ground sirloin
- 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
- 1 sweet onion, chopped
- 2 jalapeno peppers, seed and chopped
- 4 cloves garlic, chopped
- 3 tablespoons (1 1/2 palm fuls) dark chili powder
- 2 tablespoons (1 palm ful) cumin
- 2 tablespoons cayenne pepper sauce
- Coarse salt
- 1 cup beer or beef broth
- 1 (28-ounce) can diced tomatoes in juice
- 1 (14-ounce) can crushed tomatoes
- Chopped scallions, for garnish
Skillet Penne with Chicken and Broccoli
By cserumga
1. Pat chicken dry with paper towels and season with salt and pepper
- 1 pound boneless, skinless chicken breasts, trimmed and sliced thin
- Salt and pepper
- 1/4 cup olive oil
- 1 onion, chopped fine
- 6 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 cup dry white wine
- 2 1/2 cups water
- 2 cups low-sodium chicken broth
- 8 ounces (2 1/2 cups) penne pasta
- 8 ounces broccoli florets, cut into 1-inch pieces
- 2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
Pizza Burgers
By cserumga
- from Charlotte Anderson
- 8 oz Velveeta cheese (can use shredded cheese)
- 4 oz butter, melted
- 6 oz can tomato paste
- 1 can Spam
- 1 small onion
- hamburger buns
Memphis-Style Wet Ribs for a Crowd
By cserumga
1. FOR THE SPICE RUB: Combine all ingredients in bowl
- SPICE RUB
- 1/4 cup paprika
- 2 tablespoons packed brown sugar
- 2 tablespoons salt
- 2 teaspoons pepper
- 2 teaspoons onion powder
- 2 teaspoons granulated garlic
- BARBECUE SAUCE
- 1 1/2 cup ketchup
- 3/4 cup apple juice
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 2 tablespoons yellow mustard
- 2 teaspoons pepper
- MOP
- 1/2 cup apple juice
- 1/4 cup cider vinegar
- 1 tablespoon yellow mustard
- RIBS
- 4 (2 1/2- to 3-pound) racks St. Louis-style spareribs, trimmed, membrane removed
- 2 cups wood chips, soaked in water for 15 minutes and drained
- 1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal) or 1 (8 1/2 by 6-inch) disposable aluminum pan (if using gas)
Fire Engine Meatballs
By cserumga
Preheat the oven to 400 degrees F and brush a baking sheet with olive oil
- Extra-virgin olive oil, for brushing
- 3 ounces sliced pepperoni
- 1 pound ground beef chuck
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1 teaspoon sweet paprika
- Kosher salt and freshly ground pepper
- 1 14-ounce jar roasted red peppers or piquillo peppers, drained
- 2 tablespoons tomato paste
- 2 cups low-sodium chicken broth