Cserumga's profile page
Recipes
Mexican Chicken Salad
By cserumga
370 calories per serving
- 1/4 red onion, thinly sliced
- 1 bunch cilantro, leaves picked
- 1 cup crumbled Cotija or feta cheese (about 4 ounces)
- cup buttermilk
- Juice of 1 lime, plus wedges for serving
- 2 red jalapeno peppers, halved, seeded and thinly sliced
- Kosher salt
- 12 cups chopped mixed salad greens (such as romaine and watercress)
- 3 cups shredded rotisserie chicken breast (skin removed)
- 2 cups chopped peeled jicama
- cup thinly sliced radishes
- 4 corn tortillas, warmed
New England Clam Chowder
By cserumga
Per serving: 278 cal, 15g total fat, 67mg chol, 398mg sodium, 21g carb, 2g fiber, 14g protein
- 1 cup diced onion
- 2 Tbsp minced fresh marjoram, divided
- 3 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups half-and-half
- 2 bottles clam juice (8 oz each)
- 4 cups diced red-skinned potatoes (1/2 inch)
- 4 cans minced clams (6.5 oz each)
- Salt and pepper to taste
- Oyster crackers, Tabasco sauce, Lemon wedges, for serving
Scallops with Lemon-Butter Sauce
By cserumga
In a small skillet, combine the sorbet with the vinegar and shallots and bring to a boil
- 1/4 cup lemon sorbet, melted
- 1 1/2 tablespoons distilled white vinegar
- 1 tablespoon minced shallots
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 18 large sea scallops
- Pepper
- Snipped chives, for garnish
Makeover Creamed Corn
By cserumga
3/4 cup equals 234 calories, 9 g fat (6 g saturated fat), 31 mg cholesterol, 574 mg sodium, 33 g carbohydrate, 3 g ...
- 4 packages (10 ounces each) frozen corn, thawed
- 1 cup half-and-half cream
- 1/4 cup butter, cubed
- 2 tablespoons sugar
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/3 cup all-purpose flour
- 2 cups fat-free milk
- 1/2 cup shredded sharp cheddar cheese
Scalloped Corn
By cserumga
From Grandma Vange
- 15 oz can cream style corn
- 15 oz can kernel corn, drain half of liquid
- 1 cup crushed saltine crackers
- 1/2 tsp. salt
- 1/4 tsp. sugar (+)
- 1 large edd
- 3/4 cup milk
- Beat (pref. lg. 1 egg with 3/4 C. milk ( or half / half)
- 1 to 2 Tbls. melted butter
Slow Cooker Barbequed Beef Ribs
By cserumga
Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve br...
- 1 cup water
- 1 cup ketchup
- 1 (6 ounce) can tomato paste
- 3/4 cup brown sugar
- 1/2 cup vinegar
- 2 tablespoons prepared mustard
- 1 tablespoon salt
- 2 pounds beef back ribs
Red Wine-Marinated Steak with Balsamic Onions and Slaw
By cserumga
When you roast red onions with balsamic vinegar, they turn a deep purple color and become sweet-and-sour umami bomb...
- 2 cups dry red wine (such as Merlot)
- 1 tablespoon fennel seeds
- 1 teaspoon crushed red pepper
- 3 thyme sprigs
- 1 (2-lb.) flank steak, trimmed
- 5 small red onions (about 2 1/4 lb.), peeled and each cut into 8 wedges, root end intact
- 1/2 cup balsamic vinegar
- 1/4 cup water
- 2 teaspoons kosher salt, divided
- 1 1/2 teaspoons black pepper, divided
- 6 cups thinly sliced red cabbage
- 1/4 cup thinly sliced green onions
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
Smoked Turkey Panini
By cserumga
- from Everyday with Rachael Ray magazine, June/July 2006 - makes 4 servings
- 4 * 4 tablespoons unsalted butter
- 2 * 2 Granny Smith apples—peeled, quartered, cored and thinly sliced
- 1 * 1 loaf Italian bread, cut into 4 equal pieces, then each in half lengthwise
- 1/2 * 1/2 pound smoked Gouda cheese, grated
- 1/2 * 1/2 pound thinly sliced deli smoked turkey
Beef, Asparagus, and Red Bell Pepper Stir Fry
By cserumga
In a wok or large frying pan over high heat, heat 1 Tbsp of the oil, swirling to coat the bottom and sides of the p...
- 3 Tbsp peanut oil
- 1/2 lb asparagus, trimmed, cut on the diagonal int 1 1/2-inch lengths, parboiled for 2 minutes, drained, rinsed in cold water, and drained again
- 1 lb flank steak, sliced in half horizontally and then cut into thin strips 2 inches long and 1/4-inch wide
- 1 red bell pepper, seeded, deribbed, and cut into strips about 2 inches long and 1/4 inch wide
- 2 tsp cornstarch dissolved in 3 Tbsp water
- Stir-fry sauce
Quick Turkey Chili
By cserumga
Makes 4 servings, 396 cal/serving
- 1 tablespoon vegetable oil
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 green bell pepper, roughly chopped
- 5 scallions, sliced (white and green parts separated)
- Kosher salt
- 1 pound ground turkey
- 1 28 -ounce can diced fire-roasted tomatoes
- 2 cups low-sodium chicken broth
- 1 15 -ounce can black beans, drained and rinsed
- 1 cup crushed tortilla chips, plus more for topping
- Sour cream and cheddar cheese, for topping (optional)