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Recipes
Chocolate Lava Muffins
By cserumga
from Alton Brown
- 8 ounces semisweet chocolate chips
- 1 stick butter
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar
- 3 tablespoons flour
- 1/4 teaspoon salt
- 4 eggs
- Butter, to coat muffin tin
- 1 tablespoon cocoa powder
- 1 cup vanilla ice cream
- 1 teaspoon espresso powder
Cheesy Penne with Broccoli
By cserumga
Amount per servingCalories: 381 Fat: 9
- 8 ounces uncooked mini penne pasta
- 5 cups broccoli florets (about 1 medium head)
- 1 1/3 cups fat-free milk, divided
- 2 tablespoons all-purpose flour
- 3 tablespoons grated fresh Parmesan cheese, divided
- 2 tablespoons 1/3-less-fat cream cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 2.5 ounces cheddar cheese, shredded (about 2/3 cup)
Chicken and Broccolini Stir-Fry
By cserumga
Per serving: Calories 351; Fat 13 g (Saturated 2 g); Cholesterol 66 mg; Sodium 254 mg; Carbohydrate 26 g; Fiber 6 g
- 1 tablespoon egg white (about 1/2 large egg white)
- 1 tablespoon mirin (sweet Japanese rice wine) or dry sherry
- 3 tablespoons cornstarch
- 1 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
- 1/4 cup oyster sauce
- 2 bunches broccolini, tough stems trimmed, cut into pieces
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon minced peeled ginger
- 1 bunch scallions, thinly sliced
- 4 to 5 baby bell peppers (any color), sliced into thin rings
- 1 to 2 red jalapeno peppers, seeded and thinly sliced
- 1/4 cup sliced almonds or chopped cashews, toasted
Pasta with Shrimp and Tomato-Caper Sauce
By cserumga
Amount per serving Calories: 340 Fat: 4
- 8 ounces uncooked linguine
- 2 1/2 teaspoons olive oil, divided
- 12 ounces medium shrimp, peeled and deveined
- 1 cup chopped zucchini
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1 (28-ounce) can whole plum tomatoes, rinsed and drained
- 1/4 cup fat-free, lower-sodium chicken broth
- 1 tablespoon capers, drained and chopped
- 1/4 cup small fresh basil leaves
Alton Brown's Eggplant Parmesan
By cserumga
Cut the eggplant into 1/4-inch slices either crosswise (round slices) for lengthwise (long slices), depending on yo...
- 1 medium to large firm eggplant, with tight, shiny skin
- Kosher salt for pressing the eggplant, plus 1 tsp
- 1/2 cup flour
- 1/4 tsp freshly ground pepper
- 3 eggs and 3 ounces of water, beaten together
- 1/2 cup panko
- 1/4 cup grated Parmesan, plus additional for serving
- Canoil oil
- 1 cup tomato sauce
- 1/4 cup chredded provolone cheese
Korean-style Bulgogi with Spicy Pickled Vegetables
By cserumga
Per serving: 433 cal, 34g carb, 1g fiber, 32g protein
- For the bulgogi:
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 2 Tbsp soy sauce
- 2 Tbsp fresh ginger, minced
- 1 Tbsp garlic, minced
- 2 tsp toasted sesame oil
- 2 tsp sambal
- 1 Tbsp water
- 1 tsp cornstarch
- 3/4 lb ribeye steak, cut into 1/4" thick strips
- Salt and pepper
- Sliced scallions
- Toasted sesame seeds
- For the vegetables:
- 2 Tbsp rice vinegar
- 1 Tbsp fresh lime juice
- 1 tsp sugar
- 1 tsp sambal
- 1/2 tsp kosher salt
- 1/3 cup eacc carrot and daikon, peeled, sliced into matchstics\ks
- 1/3 cup cucumber, seeded, thinly sliced into half-moons
Garlic Chicken Stir Fry
By cserumga
337 calories per serving
- 2 tablespoons peanut oil
- 6 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 bunch green onions, chopped
- 1 teaspoon salt
- 1 pound boneless skinless chicken breasts, cut into strips
- 2 onions, thinly sliced
- 1 cup sliced cabbage
- 1 red bell pepper, thinly sliced
- 2 cups sugar snap peas
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons white sugar
- 2 tablespoons cornstarch
Foolproof Cheese Fondue
By cserumga
1. Toss Emmentaler, Gruyère, cornstarch, and nutmeg together in bowl until well combined
- 8 ounces Emmentaler cheese, shredded (2 cups), room temperature
- 8 ounces Gruyère cheese, shredded (2 cups), room temperature
- 2 tablespoons cornstarch
- Pinch ground nutmeg
- 1 1/2 cups dry white wine
- 1 garlic clove, peeled and halved
- 1/4 teaspoon pepper
- 1 (12-inch) baguette, cut into 1-inch pieces
Slow Cooker Chocolate Peanut Butter Cake
By cserumga
Line the bottom of your slow cooker with cut-to-fit parchment paper and spray the inside using an oil sprayer
- 1 c. whole-wheat pastry flour
- 1 tbsp. baking powder
- 1/2 c. honey
- 2 egg whites
- 1/3 c. peanut butter, no sugar added
- 2 tsp. pure vanilla extract
- 1/2 c. unsweetened cocoa powder
- 3/4 c. unsweetened applesauce
Poached Salmon with Herb and Caper Vinaigrette
By cserumga
Per serving: 320 calories, 14g fat, 2g saturated fat, 95mg cholesterol, 7g carbs, 34g protein, 0g fiber, 350mg sodi
- 2 lemons
- 2 tablespoons chopped fresh parsley leaves, stems reserved
- 2 tablespoons chopped fresh tarragon leaves, stems reserved
- 2 small shallots, minced (about 4 tablespoons)
- 1/2 cup dry white wine
- 1/2 cup water
- 1 skinless salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part, white membrane removed, fillet cut crosswise into 4 equal pieces (see note)
- 2 tablespoons capers, rinsed and roughly chopped
- 1 tablespoon honey
- 2 tablespoons extra-virgin olive oil
- Salt and ground black pepper