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Recipes
Aglio e Olio with Lemon & Pecorino Breadcrumbs
By cserumga
Preparation 1. Bring a large pot of water to a boil for the pasta
- 2 About 2 cups cubed stale peasant-style bread
- 1/2 About 1/2 cup olive oil
- 1 cup grated Pecorino Romano
- Salt and pepper
- 1 lb. spaghetti
- 10 to 12 anchovy fillets
- 8 cloves (1 bulb) garlic, chopped or very thinly sliced
- 1 tsp. crushed red pepper
- 3 tbsp. capers, drained and roughly chopped
- 1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)
- 1/4 cup dry vermouth
- 1/2 cup fresh flat-leaf parsley, finely chopped
Spiced Beef Patties with Flatbread and Yogurt Sauce
By cserumga
Per serving: 428 cal, 14g total fat, 45g carb, 3g fiber, 31g protein
- For the sauce:
- 1 cup plain yogurt
- 1 Tbsp chopped fresh mint
- 1 Tbsp chopped fresh cilantro
- 1 tsp grated fresh garlic
- 1 tsp grated fresh dinner
- For the patties:
- 8 cloves garlic
- 1/2 cup chopped onion
- 1/2 cup chopped fresh ginger
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp ground cardamom
- 1/2 tsp red pepper flakes
- 2 Tbsp canola oil
- 1 lb ground sirloin
- 1/4 cup minced fresh mint
- 1/4 cup minced fresh cilantro
- 4 flatbreads, warmed (6-inch)
- Fresh mint leaves and cilantro sprigs, for serving
Beef Pot Pie
By cserumga
Cook's Country October/November 2014, page 14
- Cook's Country October/November 2014, page 14
Skillet Baked Ziti
By cserumga
1. Heat Oven: Adjust oven rack to middle position and heat oven to 475 degrees
- 1 tablespoon olive oil
- 6 garlic cloves , minced
- 1/4 teaspoon red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 3 cups water
- 12 ounces ziti (3 3/4 cups)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced fresh basil leaves
- 1 cup shredded mozzarella cheese
Slow-Cooker Chicken Tortilla Soup
By cserumga
262 cal per serving
- 1 pound shredded, cooked chicken
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chile peppers
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn
- 1 tablespoon chopped cilantro
- 7 corn tortillas
- vegetable oil
Hot Mustard
By cserumga
1. Combine all ingredients in bowl 2
- 4 - 4 ounces dry mustard
- 1 - 1 cup cider vinegar
- 1 - 1 cup sugar
- 1/2 - 1/2 t salt
- 2 - 2 eggs
Homemade Tomato Soup
By cserumga
Per 1/2-cup serving: Calories: 60 Protein:
- 2 Tbs. olive oil
- 1 medium onion, chopped (1 1/2 cups)
- 1 Tbs. tomato paste
- 2 cloves garlic, minced (2 tsp.)
- 1 tsp. sugar
- 1 15-oz. can diced tomatoes
- 1 vegetable bouillon cube, optional
- 2 tsp. balsamic vinegar
- 1/2 tsp. dried thyme
Chicken Fingers with Chipotle- Honey Sauce
By cserumga
- from Cook This, Not That p 86 - makes 4 servings
- - 1 lb boneless, skinless chicken tenders
- - salt and pepper
- - 3 egg whites, lightly beaten
- - 2 cups panko bread crumbs
- - 2 T. Dijon mustard
- - 1 tsp chipotle pepper puree
- - 1 T. honey
Bourbon-Butter Steak Tips with Maple Mashed Sweet Potatoes
By cserumga
Cook's Country October/November 2014, page 16
- Cook's Country October/November 2014, page 16
Beef Marsala Stew
By cserumga
Calories 271 Protein 24 g Fiber 2 g
- 2 tablespoons canola oil, divided
- 2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes, divided
- 1 teaspoon kosher salt, divided
- 12 ounces cipollini onions
- 4 garlic cloves, minced
- 2 tablespoons unsalted tomato paste
- 1/2 cup plus 2 tablespoons sweet Marsala wine, divided
- 1 1/2 cups unsalted beef stock
- 1 teaspoon freshly ground black pepper
- 3 thyme sprigs
- 8 ounces small button mushrooms
- 4 large carrots, cut into 1-inch pieces
- 2 tablespoons all-purpose flour
- Thyme sprigs