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Recipes
Eggplant Steaks with Caprese Salsa
By cserumga
Makes 4 servings, 225 calories per serving
- 1/4 cup balsamic vinegar, plus 1 Tbsp
- 1/4 cup extra-virgin olive oil, plus 2 tsp
- 2 tsp minced fresh garlic
- Salt and black pepper to taste
- 1 large eggplant (1-1.5 lbs)
- 2 cups seeded and diced fresh tomatoes
- 1 cup diced fresh mozzarella (4.5 oz)
- 2 Tbsp minced fresh basil
Shrimp-Scallion Pancakes
By cserumga
In a small saucepan, boil 1 cup water
- 2 cups flour
- 1/2 teaspoon salt
- 1/4 cup plus 1 tsp toasted sesame oil
- 1 cup thinly sliced scallion greens (from 1 bunch)
- 6 ounces thawed frozen cooked shrimp, patted dry and finely chopped
- 1/2 cup plus 1 tbsp vegetable oil
- 2 tablespoons tamari
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon sugar
- 1 head boston lettuce
- 1 carrot, shredded
Potato-Bacon Torte
By cserumga
Make the crust: Pulse the butter, flour and fine salt in a food processor until the mixture looks like wet sand
- For the crust:
- 2 sticks cold unsalted butter, cubed
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1 teaspoon fine salt
- For the filling:
- 4 strips bacon
- 1 cup heavy cream
- 3 sprigs thyme, plus leaves for topping (optional)
- 3 medium baking potatoes, peeled
- Kosher salt and freshly ground pepper
- 1/4 cup grated gruyere cheese
- 1 large egg yolk
Orange Sherbet
By cserumga
Recipe courtesy Alton Brown, 2009
- 7 ounces sugar
- 1 1/2 tablespoons finely grated orange zest
- 1/4 teaspoon kosher salt
- 2 cups freshly squeezed orange juice, approximately 2 to 3 pounds oranges
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups very cold whole milk
Almost-Famous Tomato, Basil and Mozzarella Flatbread Sandwiches
By cserumga
Make the flatbread: Stir the yeast, sugar and 1 1/2 cups warm water (about 110 degrees F) in a bowl
- For the flatbread:
- 1 1/4-ounce packet active dry yeast
- Pinch of sugar
- 3 cups bread flour, plus more for dusting
- Kosher salt
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- For the dressing:
- 3 tablespoons balsamic vinegar
- 3 teaspoons dijon mustard
- 1/4 teaspoon dried basil
- Pinch of sugar
- Kosher salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- For the sandwiches:
- 4 medium tomatoes, sliced (about 1 1/4 pounds)
- 1 1/2 pounds fresh mozzarella, sliced
- 16 to 20 fresh basil leaves
- Kosher salt and freshly ground pepper
Twice-Baked Cheddar Potato Casserole Recipe
By cserumga
Makes 12 servings - 301 Cal, 2g fiber, 10g protein
- 8 medium baking potatoes (about 8 ounces each)
- 1/2 cup butter, cubed
- 2/3 cup sour cream
- 2/3 cup 2% milk
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 10 bacon strips, cooked and crumbled, divided
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 4 green onions, chopped, divided
Slow Cooker Turkey Chili
By cserumga
1. Heat chili powder, cumin, and oregano in large nonstick skillet over medium heat, stirring frequently, until fra...
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 2 slices hearty white sandwich bread, torn into pieces
- 1/4 cup soy sauce
- 6 garlic cloves, minced
- Salt and pepper
- 2 pounds ground turkey
- 3 tablespoons vegetable oil
- 3 onions, chopped fine
- 1 bell pepper, seeded and chopped
- 1/4 cup tomato paste
- 2 (16-ounce) cans kidney beans, drained and rinsed
- 1 (28-ounce) can diced tomatoes, drained
- 1 (15-ounce) can tomato sauce
- 1 1/4 cups low-sodium chicken broth
- 1 tablespoon brown sugar
- 2 teaspoons minced canned chipotle chiles in adobo
Healthy Pimento Cheese
By cserumga
Makes 2 cups - serves 8 to 10 - 78 calories per serving
- 2 ounces low-fat cream cheese (Neufchatel), softened
- 2 cups grated low-fat Cheddar cheese
- 1/3 cup light mayonnaise
- 2 Tbsp chopped pimentos, mashed with a fork
- 1/2 tap Worcestershire sauce
- Pinch of onion powder
- Freshly ground black pepper, to taste
- Celery sticks, for serving
Chilaquiles and Eggs
By cserumga
Makes 6 servings, 312 calories per serving
- 2 large tomatoes, chopped
- 2 jalapeño peppers, seeded
- 1 cup organic vegetable broth
- 1/4 teaspoon salt
- 2 garlic cloves, peeled
- 1 tablespoon olive oil
- 1/4 cup chopped red onion
- 4 cups tortilla chips (about 40 chips)
- 6 large eggs
- 1 ripe avocado, peeled and sliced
- 1/4 cup light sour cream
- 1 tablespoon finely chopped fresh cilantro
Parmesan Chicken Cutlets
By cserumga
Recipes & Menus | recipes Parmesan Chicken Cutlets If you cut the chicken into smaller pieces before breading, th...
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko (Japanese breadcrumbs)
- 1/4 cup grated Parmesan
- 1 tablespoon mustard powder
- Kosher salt, freshly ground pepper
- 4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4-inch thickness
- 8 tablespoons olive oil, divided
- 1 lemon, halved