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Recipes
Maryland Crab Cakes
By cserumga
1. MAKE CRAB MIXTURE Process crackers in food processor until finely ground
- 14 Saltine crackers
- 1 pound lump crabmeat (see note), picked over for shells
- 3 scallions, minced
- 2 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter, softened
- 2 tablespoons mayonnaise
- 1 large egg yolk
- 1 tablespoon Dijon mustard
- 2 teaspoons hot sauce
- 1 teaspoon Old Bay seasoning
- 1 lemon, cut into wedges
Shrimp and Snow Pea Salad
By cserumga
Bring a large saucepan of water with a steamer basket to a boil
- 12 ounces snow peas
- 1 1/4 pounds medium shrimp, peeled and deveined
- 6 radishes, thinly sliced into half-moons
- 4 scallions, thinly sliced
- 1/3 cup rice vinegar
- 1 tablespoon canola oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- Salt
- 2 tablespoons toasted sesame seeds
Roasted Vegetable Spread
By cserumga
from Alton Brown
- 1 red bell pepper, sliced into rings
- 1 medium onion, sliced into rings
- 4 cloves garlic, crushed
- 1 small zucchini, sliced
- 1 tablespoon olive oil
- 8 ounces cream cheese
- Kosher salt
- Freshly ground black pepper
- Challah, foccacia, or pita bread, for serving
Reuben Pigs in Blankets
By cserumga
Directions Preheat the oven to 350 degrees F and line a baking sheet with parchment paper
- 1/2 cup sauerkraut, drained and roughly chopped
- 3 tablespoons pickle relish
- 1 8 -ounce tube crescent roll dough
- 2 ounces Swiss cheese, shredded (about 1/2 cup)
- 24 beef cocktail franks
- 1 large egg, lightly beaten
- Caraway seeds, for topping
- Thousand Island dressing and/or spicy brown mustard, for dipping (optional)
Stovetop Lasagna
By cserumga
Per serving: Calories 671; Fat 33 g (Saturated 14 g); Cholesterol 123 mg; Sodium 747 mg; Carbohydrate 49 g; Fiber 5
- Kosher salt
- 7 lasagna noodles (about 4 ounces)
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 pound ground meatloaf mix, such as beef, pork and veal
- 2 cups tomato sauce
- 1/8 teaspoon red pepper flakes
- 3 cups baby spinach
- 1/3 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 6 tablespoons grated parmesan cheese
- 1/4 cup thinly sliced fresh basil
SHRIMP BOURSIN
By cserumga
Cook linguine according to package directions
- 2 lbs. large Shrimp, shelled, deveined, de-tailed
- 1 tsp. Lemon Juice
- 1/2 tsp. Garlic Powder
- 2 (5.2 oz.) pkgs. Boursin Cheese
- 2 tbsp. Butter
- 1 8 oz. pkg. Linguine
- 1 Tomato, chopped
Mussels, Clams and Shrimp in Spicy Broth
By cserumga
Recipe courtesy Giada De Laurentiis
- 1/4 cup olive oil
- 5 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried crushed red pepper
- 1 cup dry white wine
- 1 (28-ounce) can diced tomatoes
- 24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
- 24 mussels (about 1 1/2 pounds total), debearded
- 20 large shrimp (about 1 pound), peeled, deveined, butterflied
- 1/2 cup torn fresh basil leaves
- Warm crusty bread
Classic Macaroni Salad
By cserumga
Per serving: 176 cal, 9g total fat, 4mg chol, 117mg sodium, 20g carb, 1g fiber, 3g protein
- 1 lb dry elbow macaroni
- 1 cup mayonnaise
- 1/4 cup cider vinegar
- 2 Tbsp Dijon mustard
- 1 Tbsp sugar
- Salt and pepper to taste
- 1 cup diced celery
- 1 cup diced bell pepper
- 1/2 cup diced red onion
- 1/2 cup sliced scallions
- 1/4 cup minced mild, sweer piquante peppers (such as Peppadew)
- 1/4 cup minced fresh parsley
Potatoes Hashed in Cream
By cserumga
1. Bring potatoes, cream, and 1 1/4 teaspoons salt to boil in 12-inch non-stick skillet over medium-high heat
- 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 1 cup heavy cream
- Salt and pepper
Easy Chicken and Salsa Tacos
By cserumga
1. Adjust oven rack to middle position and heat oven to 375 degrees
- 12 taco shells
- 1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
- 2 cups mild salsa
- 1/4 cup minced fresh cilantro
- 2 tablespoons lime juice
- 3/4 teaspoon chipotle chile powder
- 1/2 cup sour cream
- 1 cup shredded iceberg lettuce
- 4 ounces cheddar cheese, shredded (1 cup)