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Recipes
Slow Cooker French Dip Sandwich
By cserumga
Remove excess fat from roast
- 1 (3 to 4-pound) chuck roast, remove excess fat
- Montreal steak seasoning
- 2 teaspoons olive oil
- 1/4 cup soy sauce
- 1/4 cup water
- 4 whole black peppercorns
- 2 cups beef broth
- 1/2 teaspoon dried, crushed rosemary
- 1/2 teaspoon dried thyme
- 1 tablespoon minced onion
- 2 teaspoons minced garlic
- 6 to 8 french rolls
- 6 to 8 slices of cheese, provolone suggested
Beef Potpies With Cheddar-Stout Crust
By cserumga
Make the dough: Pulse the flour and fine salt in a food processor to combine
- 1 3/4 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon fine salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 3/4 cup grated Irish cheddar cheese (about 3 ounces)
- 6 to 7 tablespoons stout beer
- 1 large egg, lightly beaten
- 2 1/4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 1/3 cup stout beer
- 3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces
- 1 pound carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
White Chicken Chili
By cserumga
In large saucepan, cook bell pepper, onion, garlic, jalapeno, oregano and cumin in EVOO over medium, stirring, unti...
- 1 green bell pepper, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 jalapeno, minced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon EVOO
- 2 14 ounce cans cannellini beans, drained
- 2 cups chicken stock
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
Reduced-Fat Icebox Key Lime Pie
By cserumga
1. MAKE CRUST Adjust oven rack to middle position and heat oven to 350 degrees
- 8 graham crackers, low fat, broken into rough pieces
- 1 tablespoon sugar
- 3 tablespoons unsalted butter, melted
- 4 ounces Neufchatel (1/3 less fat) cream cheese, softened
- 3/4 cup juice and 1 tablespoon grated zest from 6 limes
- 1 1/4 teaspoons unflavored gelatin
- 1 (14-ounce) can sweetened condensed milk, fat-free
- 1/2 cup fat-free Greek yogurt (see note)
- 1 teaspoon vanilla extract
Grandma's Roast Beef with Gravy
By cserumga
1. SEASON MEAT Pat roast dry with paper towels and rub with 2 teaspoons salt
- 1 (4- to 5-pound) boneless top round roast, tied (see note)
- Salt and pepper
- 1 tablespoon vegetable oil
- 4 tablespoons unsalted butter
- 2 carrots, peeled and cut into 2-inch pieces
- 1 onion, peeled and cut into 1/2-inch rounds
- 1 celery rib, cut into 2-inch pieces
- 1/2 cup all-purpose flour
- 1 teaspoon tomato paste
- 2 (10.5-ounce) cans beef consommé
- 1 1/2 cups water
Chicken and Cheese Poutine
By cserumga
Preheat the oven to 425 degrees F
- Cooking spray
- 2 large egg whites
- 2 teaspoons paprika
- Kosher salt and freshly ground pepper
- 2 pounds large Yukon gold potatoes, cut into 1/4-inch-thick fries
- 1 bunch scallions, chopped
- 3 cups low-sodium chicken broth
- 1/4 cup all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups shredded rotisserie chicken (skin removed)
- 3/4 cup frozen peas
- 4 ounces part-skim mozzarella cheese, diced
Grilled Mahi-Mahi & Asparagus with Lemon Butter
By cserumga
Per serving: 189 calories; 8 g fat ( 4 g sat , 3 g mono ); 98 mg cholesterol; 6 g carbohydrates; 0 g added su...
- 1-1 1/4 pounds mahi-mahi, wild salmon, tuna or cod, skinned if desired, cut into 4 portions (see Tips)
- 2 bunches asparagus, trimmed
- Cooking spray, preferably canola oil
- 1/2 teaspoon salt plus a pinch, divided
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon garlic powder
- 2 tablespoons butter
- 2 tablespoons lemon juice
Mini Egg Salad Sandwiches
By cserumga
In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stovetop
- 1 dozen large eggs
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh chives
- 2 tablespoons yellow mustard
- Kosher salt and freshly ground black pepper
- 10 slices white country bread
Slow-Cooker Meatloaf
By cserumga
450 calories per serving
- 2 1/4 pounds ground meatloaf mix
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 1/4 cups ketchup
- 2 tablespoons Worcestershire sauce
- 4 scallions, finely chopped
- 2 tablespoons chopped fresh parsley, plus more for topping
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground pepper
- 12 ounces small fingerling potatoes, halved lengthwise
- 3 carrots, sliced 1 inch thick
- 1/4 cup low-sodium chicken broth
- 2 tablespoons packed light brown sugar
Pressure Cooker Indian Butter Chicken
By cserumga
Mom of 4 beautiful children
- 2 lb's of chicken breast or tenderloins diced into 1/4 inch pieces (if Frozen No need to Dice)
- 1 Stick of Butter (or 1/2 a cup)
- 2 Teaspoons of Garam Masala
- 2 Teaspoons of Cayenne Pepper (optional - omit if you don't want heat added to the dish)
- 2 Teaspoons of Curry Powder
- 1 Teaspoon Ground Cumin
- 1 Teaspoon of Ground Ginger OR 2 Teaspoons of minced fresh ginger
- 1 Can of Coconut Milk (In can, sold at any grocery store)
- 1 Cup of Chicken Stock
- 1 6oz Can of Tomato Paste
- 1 Onion Minced
- 5 Garlic Cloves Minced
- Cilantro for Garnishing
- Salt to taste
- 2 Tbs CornStarch
- 1 Tbs Water