Cserumga's profile page
Recipes
Coping Until Christmas
By cserumga
1. Drop ice into a large cocktail shaker
- 3 ounces of bourbon
- 1 ounce dark amber maple syrup
- Juice of half a lemon
- One egg white from a reputable source, lightly beaten
- Freshly grated nutmeg
- Ice
Catalina Salad Dressing
By cserumga
Combine ¼ cup oil and shallot in bowl and microwave until shallot is softened, about 2 minutes
- 1/2 cup vegetable oil
- 2 tablespoons chopped shallot
- 1/3 cup ketchup
- 1/4 cup cider vinegar
- 3 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon celery seed
Cheesy Refried Beans
By cserumga
Per 1/4 cup: 147 calories, 6g total fat, 15g carb, 252mg sodium, 5g fiber, 8g protein
- 1 strip thick-sliced bacon
- 1 cup onion, diced
- 1 Tbsp vegetable oil
- 3 Tbsp jalapeno, seeded and minced
- 1 Tbsp garlic, minced
- 1 Tbsp fresh lime juice
- 2 cans pinto beans, drained, rinsed, divided (15 oz each)
- Salt to taste
- 3/4 cup queso blanco or Monteray Jack, shredded
Orange-Chipotle Chicken and Sweet Potatoes
By cserumga
In bowl, whisk first 5 ingredients; season
- 3/4 cup orange marmalade
- 1 1/2 tablespoons adobo sauce from canned chipotles
- 1 1/2 tablespoons cider vinegar
- 1 tablespoon miso (optional)
- 1/8 teaspoon ground cloves
- 3 sweet potatoes, cut into thin wedges
- 1 orange, quartered
- 2 tablespoons olive oil
- 4 large chicken drumsticks
- 1/3 cup flour
Chopped "Fixin's" Salad
By cserumga
Combine the lettuce, tomato, pickle and onion in a medium bowl
- 2 cups chopped green leaf lettuce
- 2 cups chopped seeded tomato (about 2 medium)
- 1 cup chopped dill pickle, half-sour or full-sour (about 2 pickles)
- 1/2 cup chopped red onion (1/2 a small onion)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt
- Freshly ground black pepper
Macaroni and Cheese with Tomatoes
By cserumga
1. COOK MACARONI Adjust oven to middle position and heat oven to 400 degrees
- Salt and pepper
- 1 pound elbow macaroni (see note)
- 1 (28-ounce) can petite diced tomatoes
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1/4 teaspoon cayenne pepper
- 4 cups half-and-half
- 1 cup low-sodium chicken broth
- 4 cups shredded mild cheddar cheese
- 2 cups shredded sharp cheddar cheese
Spicy Bean and Cheese Burritos
By cserumga
- from Everyday with Rachael Ray - makes 6 servings
- 1 * 1 tablespoon extra-virgin olive oil
- 1 * 1 clove garlic, finely chopped
- One * One 15.5-ounce can black beans, rinsed
- 1/3 * 1/3 cup pickled jalapeño chiles, drained and chopped
- 1/2 * 1/2 cup Mexican beer, such as Corona
- One * One 15.25-ounce can corn kernels, rinsed
- One * One 14.5-ounce can diced tomatoes, rinsed
- * Juice of 1/2 lime
- 6 * 6 large flour tortillas
- 1-1/2 * 1-1/2 cups shredded monterey jack cheese
Chipotle Chicken Tacos
By cserumga
Preheat the oven to 350°
- 8 chicken thighs (3 pounds)
- 2 tablespoons vegetable oil, plus more for brushing
- Salt
- Pepper
- 1/2 medium white onion, minced, plus more for serving
- 2 jalapeños—stemmed, seeded and minced
- 2 tablespoons minced chipotle chiles plus 3 tablespoons adobo sauce from the can or jar
- 4 plum tomatoes, finely chopped
- Warm corn tortillas, cilantro leaves, sour cream and lime wedges, for serving
Grilled Tuna and Broccolini with Garlic Drizzle
By cserumga
Amount per serving Calories: 363 Fat: 15
- 1/4 cup extra-virgin olive oil
- 2 tablespoons minced fresh garlic
- 5 canned anchovy fillets in oil, drained and chopped
- 1/2 teaspoon freshly ground black pepper, divided
- 4 (6-ounce) tuna steaks (about 1 inch thick)
- Cooking spray
- 1/2 teaspoon kosher salt
- 1 pound Broccolini, trimmed
- 4 lemon wedges
Peanut Butter and Jelly Shakes
By cserumga
Blend the milk, peanut butter and half of the ice cream in a blender until smooth
- 3/4 cup milk
- 3 tablespoons creamy peanut butter
- 1 quart vanilla ice cream
- 1/2 cup no-sugar-added grape juice
- 2 tablespoons grape jelly
- Whipped cream and/or shaved chocolate, for topping (optional)