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Recipes
Baked Chicken-Fried Cauliflower Steaks
By cserumga
Preheat the oven to 400 degrees
- 2 medium heads cauliflower (about 3 lbs. total)
- 3 eggs
- 1/4 cup milk
- 2 cups panko
- 1 cup finely grated Parmesan
- 1/2 teaspoon paprika
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken or vegetable stock
Hoisin Cocktail Meatballs
By cserumga
1 meatball equals 56 calories, 3 g fat (1 g saturated fat), 13 mg cholesterol, 121 mg sodium, 3 g carbohydrate, tra...
- SAUCE:
- 2 tablespoons hoisin sauce
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon sesame oil
- 1/4 cup dry bread crumbs
- 3 tablespoons chopped green onions
- 3 tablespoons minced fresh parsley
- 2 garlic cloves, minced
- 1 teaspoon minced fresh gingerroot
- 1-1/2 pounds lean ground beef
- 1/4 cup rice vinegar
- 1/4 cup hoisin sauce
- 2 tablespoons water
- 2 tablespoons sesame oil
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon minced fresh gingerroot
Steak with Sweet Potato Hash
By cserumga
495 calories/serving
- 2 large sweet potatoes (about 1 3/4 pounds), cut into 1-inch chunks
- 2 teaspoons packed light brown sugar
- 2 teaspoons smoked paprika
- Kosher salt
- 1 1 1/4 -pound boneless sirloin steak (about 1 1/2 inches thick)
- 3 tablespoons extra-virgin olive oil
- 1 to 2 tablespoons chopped pickled jalapenos, plus 2 tablespoons brine from the can
- 2 tablespoons unsalted butter, cut into pieces
- 1 small yellow bell pepper, chopped
- 1 bunch scallions, chopped
- 1 tablespoon chopped fresh parsley
Pan-Seared Rib-Eye
By cserumga
Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F
- 1 boneless rib eye steak, 1 1/2 inches thick
- Canola oil, to coat
- Kosher salt and ground black pepper
Pasta with Shrimp and San Marzano Tomatoes
By cserumga
Shell and devein shrimp, reserving shells
- 2 pounds medium shell-on shrimp
- 1 tablespoon olive oil
- 1 fennel bulb, chopped
- 1 small onion, chopped
- 1/2 celery stalk, chopped
- 1 garlic clove, crushed
- 1 tablespoon tomato paste
- 1 sprig thyme
- 1 cup crushed San Marzano tomatoes
- 1/2 cup dry white wine
- 1 small jalapeño, chopped
- 3 tablespoons unsalted butter, room temperature
- 1 teaspoon Calabrian chili paste or 1/2 teaspoon crushed red pepper flakes
- 12 ounces bucatini
- Kosher salt
- 4 basil leaves, torn
- 1/4 cup finely chopped chives
- 3 tablespoons thinly sliced scallion
Spring Vegetable Penne with Lemon-Cream Sauce
By cserumga
1-1/4 cups equals 335 calories, 11 g fat (6 g saturated fat), 72 mg cholesterol, 671 mg sodium, 29 g carbohydrate, ...
- 1 tablespoon extra-virgin olive oil
- 3/4 cup chopped Vidalia or other sweet onion
- 1 (4-ounce) package presliced mushrooms
- 1 teaspoon chopped fresh thyme
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/2 cup half-and-half
- 3/4 cup frozen green peas
- 3 tablespoons shaved Parmesan cheese, divided
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces uncooked penne
- 1 pound (1-inch) diagonally cut asparagus
Elena Ruz
By cserumga
Split roll, spread cream cheese on bottom half, and top with turkey
- 1 Cuban roll or brioche bun
- 2 Tbsp cream cheese, softened
- 2 Tbsp strawberry jam
- 3 oz sliced turkey breast
- 1 Tbsp unsalted butter
Grilled Apple-Marinated Short Ribs
By cserumga
PREPARE THE RIBS In a medium bowl, combine the apple juice, soy sauce, lemon juice, scallions, garlic, ginger and s...
- 1 1/4 cups apple juice
- 1/3 cup soy sauce
- 1/4 cup fresh lemon juice
- 4 scallions, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon peeled and minced fresh ginger
- 1 tablespoon toasted sesame oil
- 4 meaty, boneless beef short ribs
- 1 teaspoon canola oil
- 2 shallots, thinly sliced
- Salt
- 3 garlic cloves, crushed
- 2 scallions, thinly sliced
- 1/3 cup red miso
- 2 1/2 tablespoons gochujang (spicy Korean chile paste)
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons sugar
- 1 Granny Smith apple, cored and very thinly sliced
Almost-Famous Corn Salsa
By cserumga
Preheat a grill to medium high
- 1/2 small poblano chile pepper, seeded
- 3 teaspoons extra-virgin olive oil
- Kosher salt
- 1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
- 1 small jalapeno pepper, seeded and chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped red onion
- 2 tablespoons fresh lime juice
- 1/2 teaspoon sugar
Black Bean Chili
By cserumga
- from Rachael Ray - makes 6 servings
- 4 * 4 large poblano peppers
- 2 * 2 tablespoons extra virgin olive oil (EVOO)
- 1 * 1 jalapeño pepper, seeded and finely chopped
- 1 * 1 large onion, chopped
- 4 * 4 garlic cloves, finely chopped or grated
- * Salt and freshly ground black pepper
- 2 * 2 cans black beans (15 ounces), drained of half their liquid
- 2 * 2 tablespoons chili powder (a large palmful)
- 2 * 2 teaspoons ground cumin (about half a palmful)
- 1/2 * 1/2 teaspoon allspice (eyeball it)
- 1 * 1 bottle dark lager beer, such as Negro Modelo
- 1 * 1 can crushed fire-roasted tomatoes (15 ounce can or half a 28o ounce can)
- 2 * 2 cups beef or vegetable stock (use vegetable to make it vegetarian)
- * Hot sauce, to taste
- 1/2 * 1/2 cup sour cream, for garnish
- 1/2 * 1/2 cup chopped cilantro, for garnish