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Recipes
Chicken Parmesan with Spaghetti
By cserumga
Amount per serving Calories: 460 Fat: 14
- 4 ounces uncooked spaghetti
- 2 (14.5-ounce) cans unsalted petite-diced tomatoes, drained
- 1 1/2 tablespoons olive oil, divided
- 1/4 teaspoon crushed red pepper
- 6 garlic cloves, thinly sliced
- 1/2 teaspoon kosher salt, divided
- 3 tablespoons finely chopped fresh basil
- 2 (8-ounce) skinless, boneless chicken breast halves
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 large egg, lightly beaten
- 1/2 cup panko (Japanese breadcrumbs)
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
- 1 teaspoon butter
- 2 ounces part-skim mozzarella cheese, thinly sliced
- Torn basil leaves (optional)
Welsh Rarebit
By cserumga
Per serving: 500 cal, 36g total fat, 117mg chol, 670mg sodium, 25g carb, 1g fiber, 18g protein
- 2 Tbsp unsalted butter
- 3 Tbsp all purpose flour
- 3/4 cup beer (such as Harp)
- 1/2 cup heavy cream
- 1 Tbsp each Dijon mustard and Worcestershire sauce
- 8 oz shredded aged sharp Cheddar
- Salt, pepper, and Tabasco sauce to taste
- 4 slices sourdough bread, 1-inch thick, toasted
Sweet Potato Fries
By cserumga
- from Robin Miller - makes 4 servings
- - Cooking spray
- 2 - 2 large sweet potatoes, peeled and cut into wedges
- 1/2 - 1/2 teaspoon salt
- 1/4 - 1/4 teaspoon ground black pepper
Chantilly Potatoes
By cserumga
1. MICROWAVE POTATOES Place potatoes in large microwave-safe bowl and cover tightly with plastic
- 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
- Salt and pepper
- 1 1/4 cups heavy cream, chilled
- 1 1/2 cups (about 3 ounces) grated Gruyére or Parmesan cheese
Sherried Sardine Toast
By cserumga
Recipe courtesy Alton Brown, 2009
- 2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
- 2 tablespoons finely chopped parsley leaves, divided
- 1 tablespoon sherry vinegar
- 1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges
- Freshly ground black pepper
- 4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
- 1 ripe Hass avocado
- Coarse sea salt
Skillet Shrimp Fajitas
By cserumga
- from Everyday with Rachael Ray Magazine, April 2010 - makes 4 servings
- 1 cup plain yogurt, preferably Greek-style
- 1/4 cup chopped cilantro, plus 1/4 cup cilantro leaves, for sprinkling
- Eight 7-inch whole wheat tortillas
- 1/4 cup extra-virgin olive oil
- 1 onion, sliced
- Salt and black pepper
- One 14.5-ounce can diced tomatoes
- 2 cloves garlic, chopped
- 1/2 teaspoon crushed red pepper
- 1 pound large shrimp—peeled, deveined and tails removed
Old Fashioned
By cserumga
Combine all ingredients and garnish with orange twist
- 1/2 Tbsp Demerara syrup
- 4 dashes Angostura bitters
- 2 oz Old Weller 107 bourbon
- Orange twist, for garnish
Salmon Fillets with Dijon Dill Mayo
By cserumga
Set the top rack of the oven about 5 inches from the broiler and preheat broiler for about 15 minutes
- 2 Tbsp mayonnaise
- Few sprigs of fresh dill, leaves picked
- 1/2 shallot, minced (about 1 Tbsp)
- 1/2 lemon, juiced
- 1 1/2 tsp grainy or country-style mustard
- Big pinch of salt
- Few grinds of black pepper
- Four (6-7 oz) salmon fillets
Refried Beans
By cserumga
Heat the oil in a large skillet over medium heat
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ancho chili powder, or other chili powder
- 1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
- 2/3 cup low-sodium chicken broth, plus more if needed
- Salt and pepper
- 2 tablespoons chopped fresh cilantro leaves
Ty's Thai Salad
By cserumga
For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions
- 1 head Napa cabbage, shredded
- 1 head red cabbage, shredded
- 1 large cucumber, julienned
- One 10-ounce bag shelled edamame, cooked
- 2 carrots, peeled and grated
- 2 green onions, finely sliced
- 2 cups olive oil
- 1 1/2 cups finely chopped fresh cilantro
- 1 cup sugar
- 2 cloves garlic, minced
- Juice of 2 limes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 avocado, peeled and finely sliced