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Recipes
AB's Corn Dogs
By cserumga
from Alton Brown
- 1 gallon peanut oil
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cayenne pepper
- 2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
- 1 (8.5-ounce) can cream-style corn
- 1/3 cup finely grated onion
- 1 1/2 cups buttermilk
- 4 tablespoons cornstarch, for dredging
- 8 beef hot dogs
Chicken Fried Steak
By cserumga
- from Alton Brown - makes 4 servings
- 2 * 2 pounds beef bottom round, trimmed of excess fat
- 2 * 2 teaspoons kosher salt
- 1 * 1 teaspoon freshly ground black pepper
- 1 * 1 cup all-purpose flour
- 3 * 3 whole eggs, beaten
- 1/4 * 1/4 cup vegetable oil
- 2 * 2 cups chicken broth
- 1/2 * 1/2 cup whole milk
- 1/2 * 1/2 teaspoon fresh thyme leaves
Grilled Flank Steak with Cherry-Pecan Rice
By cserumga
400 calories per serving
- 1/2 cup fresh cherries, pitted and chopped
- 2 teaspoons balsamic vinegar
- 1/2 pound flank steak, trimmed
- 3/8 teaspoon kosher salt, divided
- 3/8 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- Cooking spray
- 1 (8.5-ounce) package precooked brown rice (such as Uncle Ben's)
- 1 teaspoon butter
- 3 tablespoons chopped green onions (white and light green parts only)
- 2 tablespoons thinly sliced carrot
- 2 tablespoons chopped pecans, toasted
Kansas City Barbecued Brisket
By cserumga
1. RUB MEAT Combine paprika, sugar, chili powder, pepper, garlic powder, onion powder, and salt in small bowl
- 1 1/2 tablespoons paprika
- 1 1/2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 tablespoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 (5- to 6-pound) brisket roast, fat scored at 1/2-inch intervals
- 2 cups wood chips (see note), soaked for 15 minutes
- 1 cup ketchup
- 1 cup water
- 3 tablespoons molasses
- 1 tablespoon hot sauce
Chicken Stuffed Peppers with Black Beans and Corn
By cserumga
Makes 4 servings, 385 calories per serving
- 1/2 cup dry quinoa
- 1 boneless, skinless chicken breast (8 oz)
- 2 tap olive oil
- 2 Tbsp seeded and minced jalapeño
- 2 Tbsp chopped scallion whites
- 2 Tbsp chopped scallion greens
- 1 Tbsp minced fresh garlic
- 1 Tbsp fresh lime juice
- 1 cup reduced-sodium black beans, drained and rinsed
- 1 cup fresh or frozen sweet corn kernels
- 3/4 cup shredded pepper Jack cheese, divided
- 1/2 cup plain fat-free Greek yogurt
- 2 Tbsp chopped fresh cilantro
- 1 tsp each ground cumin and chili powder
- 1/2 tsp each ground coriander, kosher salt, and black pepper
- 4 red peppers, halved lengthwise, stems, ribs, and seeds removed
Creamy Asparagus-Potato Soup
By cserumga
Heat 1 tablespoon oil in a large saucepan over medium heat
- 1 tablespoon extra-virgin olive oil plus 1 1/2 tablespoons, divided
- 1 medium shallot, chopped
- 3 cups low-sodium vegetable broth or chicken broth
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 cup diced peeled potato
- 2 teaspoons prepared horseradish, or to taste
- 1/4 teaspoon salt
- 1 cup whole-wheat country bread cubes (1/4 inch)
- Sliced scallion greens for garnish
Mashed Peas
By cserumga
164 calories per serving
- 2 tablespoons olive oil
- 1 (16 ounce) package frozen peas
- 1 bunch fresh mint leaves
- 1 bunch green onions, chopped
- 2 tablespoons butter
- 2 tablespoons brown sugar
- salt and pepper to taste
Slow Cooker French Onion Soup
By cserumga
Melt butter in a large skillet over high heat
- 1/4 cup butter
- 3 large yellow onions, sliced
- 1 cup dry white wine
- 3 cans (14 oz each) beef or chicken broth
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1 tsp Worcestershire sauce
- 1 loaf French bread, sliced and toasted
- 4 oz shredded Swiss cheese
- Fresh thyme for garnish
Soy Sauce–Marinated Short Ribs with Ginger
By cserumga
Whisk soy sauce, sugar, oil, red pepper flakes, garlic, ginger, star anise, and 1 cup water in a large bowl until s...
- 2 cups soy sauce
- 1 cup sugar
- 2 tablespoons toasted sesame oil
- 1 tablespoon crushed red pepper flakes
- 6 garlic cloves, chopped
- 1 2-inch piece ginger, peeled, chopped
- 8 star anise pods
- 4 2-inch-thick English-style bone-in beef short ribs (about 1 pound each)
- 1 tablespoon cornstarch
- 1 tablespoon fresh lime juice
- 2 cups cooked white rice (from 1 cup uncooked)
- 1 scallion, thinly sliced
- 1 teaspoon toasted sesame seeds
- Lime wedges and Sriracha (for serving)
Sweet-and-Sour Short Ribs
By cserumga
Preheat the oven to 350 degrees F
- 6 bone-in English-cut beef short ribs (about 3 3/4 pounds)
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, chopped
- 4 cloves garlic, thinly sliced
- 2 stalks celery, chopped, plus 1 cup chopped celery leaves
- 2 tablespoons paprika
- 1/4 cup tomato paste
- 1 bunch Swiss chard, leaves chopped
- 1/3 cup fresh lemon juice
- 5 scallions, roughly chopped
- 1 1/4 pounds beets, peeled and cut into 3/4-inch pieces
- 1 pound carrots, peeled and cut into 3/4-inch pieces
- 1 pound sweet potatoes, peeled and cut into 3/4-inch pieces
- 1 tablespoon sugar