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Recipes
Teriyaki Roast Beef Sandwiches
By cserumga
- from Fargo Forum on Sunday, Jan 30 2011 - makes 12 servings
- 5 - 5 pound chuck roast
- 4 - 4 Tbsp Worcestershire sauce
- 2 - 2 Tbsp red wine vinegar
- 2 - 2 Tbsp lemon juice
- 1/2 - 1/2 cup soy sauce
- 1 - 1 tsp fresh ground pepper
- 1 - 1 tsp dry mustard
- 1/2 - 1/2 tsp parsley flakes
- 1/2 - 1/2 tsp minced garlic
- - rolls or buns for serving
- - horseradish sauce (optional)
Spicy Smoked Salmon Bagelwiches
By cserumga
Toss the cucumber and scallion slices in a small bowl with the lemon juice, sesame oil and a pinch of salt
- 1 Persian cucumber, halved lengthwise and thinly sliced
- 1 scallion, thinly sliced
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon toasted sesame oil
- Kosher salt
- 2 bagels, split
- 1 tablespoon unsalted butter
- 4 large eggs, lightly beaten
- 1 ounce smoked salmon (about 2 slices), chopped
- 1 ounce cream cheese, cut into 1/2-inch pieces
- 1 1/2 teaspoons Sriracha (Asian chile sauce)
Three Cheese and Onion Dip with Chives and Pepperoncini
By cserumga
Preheat oven to 375°. Heat oil in a medium skillet over medium
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- Kosher salt
- 8 ounces cream cheese, room temperature
- 1/2 cup mayonnaise
- 2 teaspoons cornstarch
- 4 ounces sharp white cheddar, coarsely grated (about 1 cup), divided
- 2 ounces Monterey Jack, coarsely grated (about 1/2 cup), divided
- Freshly ground black pepper
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped peperoncini
- Crack
Pan-Seared Shrimp
By cserumga
Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking
- 2 tablespoons vegetable oil
- 1 1/2 pounds shrimp (21/25 count), peeled and deveined
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon granulated sugar
Sesame Cilantro Chicken
By cserumga
1 serving equals 328 calories, 5 g fat (1 g saturated fat), 94 mg cholesterol, 398 mg sodium, 36 g carbohydrate, tr...
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/2 cup honey
- 2 tablespoons reduced-sodium soy sauce
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 1 tablespoon minced fresh cilantro
- 1 tablespoon sesame seeds, toasted
Baked Buffalo Wings With Blue Cheese-Yogurt Dip
By cserumga
Make the dip: Pulse the yogurt, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until com...
- For the dip:
- 3/4 cup plain nonfat Greek yogurt
- 1/4 cup crumbled blue cheese
- 2 tablespoons mayonnaise
- 1 small clove garlic, chopped
- 1 tablespoon skim milk or buttermilk
- Juice of 1/2 lemon
- Kosher salt and freshly ground pepper
- For the wings:
- Cooking spray, for the baking sheet
- 3 pounds chicken wings, split at the joints, tips removed
- 4 stalks celery, cut into thirds
- 4 carrots, cut in half
- 2 bay leaves
- 1 cup fat-free low-sodium chicken broth
- 1 cup Frank's RedHot sauce (or 1/2 cup other hot sauce)
- 2 tablespoons paprika
- 2 tablespoons unsalted butter
- 1 tablespoon honey
Pan-Seared Shrimp with Garlic-Lemon Butter
By cserumga
- from America's Test Kitchen - serves 4
- Garlic-Lemon Butter
- 3 tablespoons unsalted butter , softened
- 1 medium clove garlic , minced
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley leaves
- 1/8 teaspoon table salt
- Shrimp
- 2 tablespoons vegetable oil
- 1 1/2 pounds shrimp (21/25 count), peeled and deveined
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon granulated sugar
- lemon wedges , if desired
Open-Faced Beef Wellington
By cserumga
1. Adjust oven rack to middle position and heat oven to 425 degrees
- 1 (9 1/2 by 9-inch) sheet puff pastry, thawed
- 4 center-cut tenderloin steaks, about 1 1/2 inches thick
- Salt and pepper
- 1 tablespoon vegetable oil
- 4 tablespoons unsalted butter, cut into 4 pieces
- 10 ounces cremini mushrooms, sliced thin
- 1 shallot, minced
- 1/2 cup red wine
- 1/4 cup low-sodium chicken broth
- 1 tablespoon finely chopped fresh parsley
Corned Beef and Cabbage
By cserumga
1. Adjust oven rack to middle position and heat oven to 300 degrees
- 1 (4- to 5-pound) corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick
- 4 cups low-sodium chicken broth
- 4 cups water
- 12 carrots, peeled (3 chopped, 9 halved crosswise)
- 2 celery ribs, chopped
- 1 onion, peeled and quartered
- 3 bay leaves
- 1 tablespoon whole black peppercorns
- 1 tablespoon minced fresh thyme
- 1 teaspoon whole allspice
- 3 tablespoons unsalted butter
- 1 1/2 pounds small red potatoes
- 1 head green cabbage (2 pounds), cut into 8 (2-inch) wedges
- Pepper
Russian Tortellini Soup
By cserumga
358 calories per serving
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, quartered and sliced
- 5 cups low-sodium chicken broth
- 4 cups prepared coleslaw mix
- 10 ounces cheese- or meat-filled tortellini (about 3 1/2 cups fresh or 2 1/2 cups frozen)
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/3 cup chopped fresh dill