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Recipes
Pickled Shrimp Cocktail
By cserumga
Per serving: 81 cal, 1g total fat, 115mg chol, 592mg sodium, 1g carb, 0g fiber, 15g protein
- 2 lb large shrimp, peeled and deveined
- 2 Tbsp Old Bay seasoning
- 2 cups thinly sliced white onion
- 1 large lemon, thinly sliced
- 6 fresh bay leaves
- 1/2 cup each olive oil and distilled white vinegar or rice vinegar
- 1 tsp kosher salt
- 1/2 tsp each celery seed, mustard seed, Tabasco sauce, coarsely ground black pepper, and sugar
Tobacco County Mustard Slaw
By cserumga
1. Chill the cabbage and shred it fine (you want about 4 cups)
- 1/2 head cabbage
- 1/4 cup mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon dry mustard
- 1 tablespoon prepared yellow mustard
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/3 cup chopped sweet pickles
- 1 tablespoon sweet pickle juice
Chicken Enchiladas
By cserumga
Amount per serving Calories: 262 Fat: 10
- 4 cups cold water
- 2 cups fat-free, lower-sodium chicken broth
- 1 tablespoon whole black peppercorns
- 5 garlic cloves, crushed
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1 celery stalk, coarsely chopped
- 1 large carrot, peeled and cut into 1/2-inch pieces
- 1 jalapeño pepper, halved
- 1/2 medium onion, cut into wedges
- 1 (7-ounce) can salsa verde
- 1/4 cup heavy whipping cream
- 1 cup chopped seeded tomato
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 4 ounces 1/3-less-fat cream cheese, softened
- 12 (6-inch) corn tortillas
- Cooking spray
- 1 ounce sharp cheddar cheese, shredded (about 1/4 cup)
Cioppino
By cserumga
In a large, heavy soup pot, heat oil over medium heat and saute the onions, garlic, bell pepper, and celery until t...
- 2 Tbsp olive oil
- 2 cups chopped yellow onion
- 3 cloves garlic, minced
- 1 green bell pepper, seeded, deribbed, and chopped
- 2 stalks celery, chopped
- 1 tsp dried thyme
- 1 tsp minced fresh dill
- 1/4 cup chopped fresh basil
- 2 cups dry red wine
- One 28 ounce can chopped tomatoes with juice
- 4 1/2 cups low-salt fish or chicken stock
- 1 bay leaf
- 12 ounces fresh lump crabmeat, picked over for shell, or 2 cracked cooked Dungeness crabs
- 1 lb bass, shark, halibut, or snapper fillets, cut into small pieces
- 2 Tbsp fresh lemon juice
- 3 lbs mussels, scrubbed and debearded
- Kosher salt and red pepper flakes
- 3 Tbsp chopped fresh flat-leaf parsley
Dilly Egg Salad Pitas
By cserumga
190 calories per serving
- 6 hard-boiled eggs, chopped
- 1/4 chopped celery
- 1/4 nonfat Greek yogurt
- 2 chopped scallion
- 1 chopped fresh dill
- 1 lemon zest plus 1 tbsp. juice
- 1 whole-grain mustard
- 2 6-inch whole-wheat pitas, halved
- 4 Bibb lettuce leaves
- 3 radishes, thinly sliced
Steak Salad with Apples, Blue Cheese and Walnuts
By cserumga
Per serving: 500 cal, 17g carb, 5g fiber, 19g protein
- 3 Tbsp olive oil, divided
- 6 Tbsp chopped walnuts, toasted, divided
- 1 Tbsp chopped shallots
- 1 Tbsp cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and black pepper
- 1 triangle steak (4-6 oz), seasoned with salt and black pepper
- 5 cups sliced romaine lettuce
- 2 Tbsp crumbled blue cheese
- 1/2 Pink Lady apple, sliced
Dark Salty Caramels
By cserumga
Recipe courtesy Alton Brown, 2010
- 14 1/2 ounces sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1/4 teaspoon cream of tartar
- 1 cup heavy cream, room temperature
- 2 teaspoons soy sauce
- 8 tablespoons unsalted butter, cut into 8 pieces, at room temperature
- 1 teaspoon coarse sea salt
Alton Brown's Get Breakfast
By cserumga
Remove hash browns from freezer to a sink of water to thaw
- 1-pound 12-ounce package frozen hash browns
- 6 eggs
- 1/2 of a 14-ounce box frozen spinach, thawed
- Kosher salt
- Olive oil
- Salsa
- 1/2 cup shredded mozzarella cheese
- Chili flakes
Open-Faced Crab Cake Sandwiches with Tzatziki
By cserumga
Makes 4 servings Amount per serving Calories: 323 Fat: 9
- 6 tablespoons plain 2% reduced-fat Greek yogurt, divided
- 3 tablespoons finely chopped English cucumber
- 2 teaspoons minced fresh garlic
- 1/2 teaspoon freshly ground black pepper, divided
- 2/3 cup panko (Japanese breadcrumbs), divided
- 1/4 cup finely diced red bell pepper
- 2 tablespoons thinly sliced green onions
- 1 tablespoon finely chopped fresh dill
- 1 teaspoon grated lemon rind
- 2 teaspoons fresh lemon juice
- 3/8 teaspoon salt
- 1 egg white
- 12 ounces lump crabmeat, shell pieces removed
- 2 tablespoons olive oil
- 4 (1 1/2-ounce) slices sourdough bread, toasted
- 4 red leaf lettuce leaves
Seared Scallops with Lime Dressing
By cserumga
1. Dry the scallops well with paper towels to remove excess water
- 16 large sea scallops
- finely grated zest and juice of 2 limes
- 3 Tbsp olive oil
- 1 bunch of dill, chopped
- sea salt and pepper
- mixed salad greens, to serve