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Recipes
Buffalo Wing Hummus
By cserumga
Per serving (2 tablespoons): Calories 39; Fat 1 g (Saturated 0 g); Cholesterol 0 mg; Sodium 138 mg; Carbohydrate 5
- 3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
- 2 to 3 cloves garlic
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons paprika
- 2 tablespoons barbecue sauce
- 2 to 3 tablespoons cayenne hot sauce
- 1 tablespoon distilled white vinegar
- Kosher salt
Corned Beef Homie Home Fries
By cserumga
Bring a large pot of water to a boil and add 1 teaspoon salt
- Kosher salt
- 2 pounds red-skinned potatoes, cut into 1/2-inch pieces
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 cup diced red onion
- 1/2 cup diced Anaheim chile pepper
- 1/2 cup diced red bell pepper
- 8 ounces corned beef, diced
- 3 tablespoons minced garlic
- 1 teaspoon paprika
- Freshly ground pepper
- Shredded cheddar cheese, sliced avocado, sour cream and sliced scallions, for topping
Makeover Eggplant Parmesan
By cserumga
1 serving equals 505 calories, 13 g fat (6 g saturated fat), 96 mg cholesterol, 716 mg sodium, 74 g carbohydrate, 1...
- 1 medium onion, chopped
- 1-1/2 teaspoons olive oil
- 2 garlic cloves, minced
- 1 can (15 ounces) crushed tomatoes
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) no-salt-added tomato sauce
- 1/2 cup dry red wine
- 1/4 cup tomato paste
- 1-3/4 teaspoons Italian seasoning, divided
- 2 eggs
- 2 tablespoons water
- 1/2 cup all-purpose flour
- 1-1/2 cups dry bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium eggplants, peeled and cut into 1/4-inch slices
- 9 ounces uncooked multigrain spaghetti
- 6 ounces fresh mozzarella cheese, halved and thinly sliced
- 1/3 cup shredded Parmesan cheese
- 2 tablespoons minced fresh parsley
Thai Chicken Peanut Noodles Recipe
By cserumga
475 calories per serving
- 2 cups dried cranberries
- 1 1/4 cups coarsely chopped walnuts
- 1 cup packed brown sugar
- 1 cup water
- 2 teaspoons ground cinnamon
- 6 Gala Apples, cored and chopped (about 3 pounds)
Baked Jalapeno Poppers
By cserumga
- from Emeril Lagasse - makes 24 poppers
- Poppers:
- 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
- 6 ounces cream cheese, softened
- 1 1/2 cups grated Monterey Jack or mozzarella cheese
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne, or less, to taste
- 2 large eggs
- 2 tablespoons milk
- 8 teaspoons Essence, recipe follows
- 1 cup panko crumbs, or fine dry breadcrumbs
- 1/2 cup all-purpose flour
- Essence:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Key Lime Pie Ice Cream
By cserumga
In a medium bowl, whisk together the egg yolks, 1/4 cup sugar and the salt
- 4 large egg yolks
- 3/4 cup sugar
- 1/4 teaspoon salt
- 2 1/4 cups heavy cream
- 3/4 cup milk
- Ice water
- 3 tablespoons store-bought key lime juice, such as Nellie & Joe's
- 3/4 cup chopped graham crackers
Smoked Salmon & Cream Cheese Omelet
By cserumga
254 calories per serving
- 2 large eggs
- 1 teaspoon reduced-fat milk or water
- 1/8 teaspoon ground pepper, plus more for garnish
- Pinch of salt
- 1 teaspoon butter
- 2 tablespoons chopped smoked salmon
- 1 tablespoon cream cheese, softened, or crumbled feta
- 1 tablespoon finely chopped red onion
- 1 1/2 teaspoons chopped fresh dill, plus more for garnish
Roasted Cauliflower and Broccoli
By cserumga
Preheat the oven to 375 degrees F
- 1 small head cauliflower (2 pounds), cut into florets
- 2 large stalks broccoli (1 pound), cut into florets
- 1 head garlic, broken into cloves
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Instant Pot Stuffed Bell Peppers
By cserumga
Slice tops off green peppers and hollow out peppers
- 4 bell peppers
- 1 small onion
- 1 roma tomato
- 1 lb ground beef
- 1 boil in bag pack of brown rice
- 1 egg
- 1 can tomato sauce (15 oz)
- shredded mozzarella cheese
- salt
- pepper
- oregano
- garlic powder
- dried parsley
Barbecue Chicken with Mac and Cheese
By cserumga
Preheat the broiler. Bring the cauliflower and milk to a boil in a large saucepan
- 3 cups chopped cauliflower florets (about 8 ounces)
- 1 cup low-fat milk
- 1 1/2 cups shredded reduced-fat cheddar cheese
- 1 tablespoon grated parmesan cheese
- 1 small plum tomato, halved
- 2 tablespoons barbecue sauce
- 4 skinless, boneless chicken thighs (about 1 pound)
- Kosher salt
- 6 ounces elbow macaroni (about 1 3/4 cups)