Cserumga's profile page
Recipes
Tortilla-Chipotle Soup
By cserumga
Heat the vegetable oil in a medium saucepan over medium heat
- 1 tablespoon vegetable oil
- 1 small red onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon chopped chipotle chiles in adobo sauce
- 1 15-ounce can diced tomatoes
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup lightly crushed tortilla chips, plus whole chips for topping
- 1 tablespoon tequila (optional)
- Kosher salt
- Sour cream and chopped fresh cilantro, for topping
Oyster Dressing
By cserumga
The day before making the stuffing, bake the cornbread: Preheat the oven to 425 degrees F and place a 10-inch cast-...
- 2 cups yellow cornmeal
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk, plus more if needed
- 2 eggs
- 1 cup canned creamed corn
- 2 tablespoons vegetable oil
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 4 stalks celery, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 5 ounces oyster crackers, crushed
- 1 1/2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1 pint small oysters with liquor
- 2 large eggs, lightly beaten
Honey Roasted Sweet Potatoes
By cserumga
Preheat oven to 350 degrees F
- 2 pounds red-skinned sweet potatoes
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
Chilled Cucumber and Yogurt Soup
By cserumga
83 calories per serving
- 2 cups plain nonfat yogurt
- 1 ⁄2 clove garlic
- 1 ⁄2 tip kosher or sea salt
- 1 ⁄4 tsp black pepper
- 1 ⁄2 bunch fresh parsley, stems trimmed (approximately 1/3 cup)
- 2 green onions, trimmed and halved
- 1 tbsp fresh lemon juice
- 2 large cucumbers, peeled and quartered
Chicken Enchilada Rice Bake
By cserumga
640 calories per serving
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon taco or fajita seasoning
- 1 14 .5-ounce can chopped tomatoes with green chiles
- 1 cup converted long-grain white rice
- 2 cups shredded rotisserie chicken (skin removed)
- 2 cups shredded Mexican cheese blend (about 8 ounces)
- 1/2 cup fresh cilantro, roughly chopped, plus more for topping
- Kosher salt
- 6 corn tortillas, cut into quarters
- Sour cream and pickled jalapeno peppers, for topping
Shrimp Boil
By cserumga
Fill a large pot with 4 quarts of water
- 2 lemons, halved, plus wedges for serving
- 1/2 cup Old Bay Seasoning
- 8 cloves garlic, smashed
- 1 large red onion, quartered
- 6 sprigs fresh thyme
- 1 pound baby red potatoes
- 4 ears corn, husked and snapped in half
- 1 1/4 pounds large shrimp, unpeeled
- 2 tablespoons unsalted butter
- Hot sauce, for serving (optional)
Spinach Salad with Blue Cheese Dressing
By cserumga
Preheat the oven to 350 degrees F
- 1/2 small red onion, thinly sliced
- 2 anchovy fillets
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, grated
- Kosher salt and freshly ground pepper
- 2 large slices sourdough bread, crusts trimmed, torn into bite-size pieces
- 1/3 cup buttermilk
- 1/4 cup sour cream
- 2 tablespoons crumbled blue cheese (about 1 ounce)
- 2 teaspoons apple cider vinegar
- 1 tablespoon chopped fresh parsley
- 8 cups baby spinach (about 5 ounces)
- 1 small head red-leaf lettuce, torn (about 6 cups)
- 1/2 English cucumber, thinly sliced
Watermelon Margarita Slushies
By cserumga
Freeze 4 cups chopped watermelon, 2 hours
- Below
Ribollita (Reboiled Italian Cabbage Soup)
By cserumga
418 calories per serving
- 2 cups dry cannellini beans
- 4 cups water
- 3 (32 ounce) cartons chicken broth
- 5 cloves garlic, minced
- 4 sage leaves
- 2 bay leaves
- 1 teaspoon salt
- 1/2 cup olive oil
- 2 onions, diced
- 3 carrots, peeled and sliced
- 3 large stalks celery, chopped
- 2 potatoes, peeled and cut into chunks
- 1 1/2 cups cabbage, coarsely chopped
- 1 bunch Swiss chard, trimmed and chopped
- 1 bunch kale, trimmed and chopped
- 1 (14.5 ounce) can diced tomatoes
- 12 (1/2-inch-thick) slices French bread, lightly toasted
- salt and freshly ground black pepper to taste
- 1 1/2 cups grated Parmesan cheese for topping
- 1/2 cup olive oil
Garlic Shrimp Casserole
By cserumga
from Alton Brown
- For the shrimp
- 1 lb 21/25 shrimo, peeled and deveined
- 1/4 cup olive oil
- 4 medium garlic cloves, minced
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- For the casserole
- 2 Tbsp conrstarch
- 1 Tsbp cold water
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1/2 tsp red pepper flakes
- 2 cups cooked rice
- 2 cups sauteed vegetables
- 3/4 cup panko breadcrumbs