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Recipes
Eggplant & Porcini "Meatballs" in Tomato Sauce
By cserumga
Preheat the oven to 350°
- 1 large eggplant (1 1/4 pounds)
- 1 ounce dried porcini mushrooms
- Boiling water
- 1/4 cup extra-virgin olive oil
- 1 small onion, minced
- 4 garlic cloves, finely grated
- Two 28-ounce cans imported whole Italian tomatoes, seeded and pureed with their juices
- 2 tablespoons chopped basil, plus leaves for garnish
- Salt
- Freshly ground pepper
- 3 cups fresh bread crumbs (from 6 ounces crustless country bread)
- 2 large eggs, beaten
- 2 ounces Pecorino Romano cheese, freshly grated, plus more for serving
- 1 tablespoon chopped flat-leaf parsley
- All-purpose flour, for coating
- Vegetable oil, for frying
- Crusty bread, for serving
Aaron McCargo, Jr.'s Steak Fajita Chili
By cserumga
Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat
- 1 1/4 cups canola oil
- 2 pounds boneless beef short ribs
- Kosher salt and freshly ground pepper
- 10 cups low-sodium beef broth
- 1 small onion, finely diced
- 1 red or green bell pepper, chopped
- 1 1/2 tablespoons ground cumin
- 2 tablespoons hot chili powder
- 1 1/2 tablespoons chopped fresh oregano
- 3/4 cup all-purpose flour
- 115-ounce can cannellini beans, drained and rinsed
- Guacamole, sour cream, taco-blend cheese and fried tortilla strips, for garnish
Tuna-Noodle Casserole
By cserumga
1. Adjust oven rack to middle position and heat oven to 425 degrees
- 4 ounces Monterey Jack cheese, shredded (1 cup)
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 2 cups potato chips, crushed
- 2 slices hearty white sandwich bread, torn into 1-inch pieces
- 6 tablespoons unsalted butter
- Salt and pepper
- 3 (5-ounce) cans solid white albacore tuna packed in water
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 12 ounces egg noodles (7 3/4 cups)
- 10 ounces white mushrooms, trimmed and sliced 1/4 inch thick
- 1 onion, chopped fine
- 1 red bell pepper, stemmed, seeded, and chopped fine
- 3 tablespoons all-purpose flour
- 3 1/2 cups half-and-half
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups frozen peas
Shrimp Tacos with Tomatillo Salsa
By cserumga
In a medium saucepan, combine the tomatillos, onion, jalapeño and garlic with 1 cup of water and bring to a boil
- 1/2 pound tomatillos—husked, rinsed and quartered
- 1/2 small onion, quartered
- 1 jalapeño, seeded and chopped
- 3 garlic cloves
- Kosher salt
- Freshly black pepper
- 1/4 cup finely chopped cilantro
- 2 celery ribs, thinly sliced crosswise
- 1 1/4 pounds medium shrimp (about 36), shelled and deveined
- Twelve 6-inch bamboo skewers, soaked in water for 30 minutes
- Extra-virgin olive oil, for brushing
- 12 corn tortillas, warmed
- Shredded green cabbage and parsley leaves, for serving
Grilled Meatball Subs
By cserumga
Preheat a grill to high on one side; keep the other side unlit
- 4 sub or hero rolls, split lengthwise
- 2 pounds tomatoes-cored, halved crosswise and seeded
- 1 tablespoon EVOO, plus more for brushing
- Salt and pepper
- 2 cloves garlic, finely chopped
- 3 anchovy fillets, finely chopped
- 1 egg
- 1/3 cup finely chopped onion
- 3/4 pound ground beef
- 3/4 pound ground pork
- 6 ounces shredded provolone
Tequila Sunrise Sorbet
By cserumga
Per serving: 140 cal, 1g protein, 30g carb, 2g fiber, 0g fat
- 1 banana, broken into pieces
- 1/2 cup sugar
- 2 1/2 cups freshly squeezed orange juice
- 1/4 cup tequila
- 1 1/2 cups pomegranate seeds
Tangy Tomato-Basil Soup
By cserumga
78 calories per serving
- 3/4 cup fat-free buttermilk
- 1/4 cup fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon sugar
- 5/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 medium ripe red beefsteak tomatoes, cored and quartered
- 2 green onions, chopped
- 1 garlic clove
- 2 tablespoons plain 2% reduced-fat Greek yogurt
- Fresh basil leaves
Roasted Cornish Hens
By cserumga
Preheat oven to 400 degrees
- 2 cornish hens, rinsed
- 1 lemon
- 4 cloves garlic, peeled
- 1 branch fresh rosemary or 2 teaspoons dried rosemary
- 1 tablespoon honey
- 1 tablespoon olive oil
- Salt and pepper
- 1/4 cup white wine
- 1/2 cup chicken stock
Pimento Cheese Patty Melts with Bacon
By cserumga
Pre-heat the oven to 375°F
- 8 slices smoky bacon
- 1 1/2 pounds ground beef
- Coarse salt and pepper
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons grated onion
- 1 tablespoon extra virgin olive oil (EVOO) or vegetable oil
- 1/4 pound sharp yellow cheddar cheese, grated
- 1 jar chopped pimientos (4 ounces), drained
- 1 package cream cheese (3 ounces)
- 1/4 About 1/4 cup mayonnaise
- 2 teaspoons hot sauce, such as Frank’s® RedHot®
- 1 teaspoon sweet paprika
- 2 cloves garlic, minced or grated
- Softened butter, for buttering bread
- 8 slices good-quality white bread
Easy Slow Cooker Mac & Cheese Recipe
By cserumga
Makes 8 servings. 3/4 cup equals 346 calories, 23 g fat (14 g saturated fat), 71 mg cholesterol, 712 mg sodium, 20 ...
- 2 cups uncooked elbow macaroni
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 cup 2% milk
- 1/2 cup sour cream
- 1/4 cup butter, cubed
- 1/2 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1/8 teaspoon salt
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup (4 ounces) shredded fontina cheese
- 1 cup (4 ounces) shredded provolone cheese