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Recipes
Grilled Pineapple Lemonade
By cserumga
A refreshing and tart drink, this twist on classic lemonade adds a whole new level of fruity and smoky flavors
- 6 ounces fresh pineapple, sliced
- 4 cups hot water
- 3 tablespoons granulated sugar
- 3/4 cup fresh lemon juice (4 large lemons)
Asian Flank Steak
By cserumga
- from Everyday with Rachael Ray magazine, April 2007 - makes 6 servings
- * ½ cup bottled teriyaki sauce
- 1/4 * 1/4 cup soy sauce
- 4 * 4 cloves garlic, chopped
- 2 * 2 pounds flank steak
- 1/4 * 1/4 cup spicy brown mustard
Sloppy Joes
By cserumga
- makes 2 servings
- 1/2 - 1/2 pound ground beef
- 1/2 - 1/2 cup ketchup
- 2 - 2 tablespoons water
- 1 - 1 tablespoon brown sugar
- 1 - 1 teaspoon Worcestershire sauce
- 1 - 1 teaspoon prepared mustard
- 1/4 - 1/4 teaspoon garlic powder
- 1/4 - 1/4 teaspoon onion powder
- 1/4 - 1/4 teaspoon salt
- 2 - 2 hamburger buns, split
Spicy Molasses Wings
By cserumga
Makes 6 servings. Per serving: 472 cal, 25g total fat, 113mg chol, 168mg sodium, 31g carb, 1g fiber, 29g protein
- 1/2 cup molasses
- 2 Tbsp Tabasco sauce
- 1 Tbsp prepared yellow mustard
- 1 Tbsp rice wine vinegar
- 2 tsp minced fresh ginger
- 2 tsp minced garlic
- 1 tsp toasted sesame oil
- 2 lb wingettes and drumettes, seasoned with salt and pepper
- Chopped fresh cilantro (optional)
10-Minute Spinach Lasagna
By cserumga
Preheat oven to 350 degrees F
- 3 cups (or 1 24-ounce jar) marinara sauce
- 9 no-boil lasagna noodles
- 1 (15 ounce) container ricotta cheese (or cottage cheese)
- 2 cups shredded Mozzarella cheese
- 2 cups chopped fresh spinach leaves, loosely packed
- 3/4 cup roughly-chopped fresh basil leaves, loosely packed and divided
- 1/3 cup freshly-grated Parmesan cheese
Sliced Tuna Soft Tacos
By cserumga
- from Everyday with Rachael Ray Magazine, March 2007 - makes 4 servings
- Twelve 6-inch flour tortillas
- 2 tablespoons grill seasoning, such as McCormick Grill Mates Montreal steak seasoning
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons chili powder or chipotle chili powder
- Four 1- to 1-1/2-inch-thick tuna steaks
- 2 tablespoons vegetable oil
- 1 head savoy cabbage—quartered, cored and shredded
- 6 scallions, sliced on an angle
- Salt
- 2 ripe Hass avocados
- 1/2 cup heavy cream
- Juice of 1 lime or 1/2 lemon
- Hot pepper sauce
Tuna and Tomato Sauce
By cserumga
In a large, heavy skillet, combine the marinara sace, tuna, capers, and lemon zest
- 3 cups marinara sauce
- 2 (6-oz) cans albacore tuna packed in oil, drained
- 1 Tbsp drained capers
- 1 tsp grated lemon zest (from about 1/2 lemon)
- 1 Tbsp chopped fresh flat-leaf parsley
- 1/2 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- 1 lb Pasta, to serve
Spanish Rice Bake
By cserumga
350 calories per serving
- 1 pound lean ground beef
- 1/2 cup finely chopped onion
- 1/4 cup chopped green bell pepper
- 1 (14.5 ounce) can canned tomatoes
- 1 cup water
- 3/4 cup uncooked long grain rice
- 1/2 cup chile sauce
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Worcestershire sauce
- 1 pinch ground black pepper
- 1/2 cup shredded Cheddar cheese
- 2 tablespoons chopped fresh cilantro
Red Flannel Hash
By cserumga
from Alton Brown
- 1 medium red beet
- 4 medium red potatoes
- 3 Tbsp duck fat or oil
- Kosher salt and black pepper
- 2 Tbsp minced garlic
- 1 Vadalia or other sweet onion, diced
- 1 Tbsp chopped chives
- 1 duck or chicken egg (optional)
Spicy Roasted Red Pepper Hummus
By cserumga
1. Combine water and lemon juice in bowl; set aside
- 1/4 cup water
- 2 tablespoons lemon juice
- 1/4 cup tahini, stirred well
- 2 tablespoons extra-virgin olive oil
- 1 (15-ounce) can chickpeas, rinsed
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne
- 1/4 teaspoon smoked paprika
- 1/4 cup jarred roasted red peppers, rinsed, patted dry, and chopped