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Recipes
Milk Chocolate Pistachio Tart
By therman
Martha Stewart
- For the Crust:
- 3/4 cup all purpose flour, plus more for dusting
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1/3 cup unsalted shelled pistachios, chopped
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- For the Filling:
- 1/2 cup heavy cream
- 1/4 cup milk
- 5 ounces milk chocolate, finely chopped
- 1 large egg, lightly beaten
- For the Pistachio Paste:
- 1/2 cup unsalted shelled pistachios, preferably Sicilian
- 1 teaspoon safflower oil
- 1/4 teaspoon salt
- 1/4 cup sugar
- Other:
- Finely chopped pistachios, for garnish
Golden Roasted Turkey Breast With Orange Zest, Spinach, and Sun-Dried Tomato Stuffing
By therman
Cooking Light
- 1-1 1/4 lbs. boneless turkey breast with skin, aka turkey London broil
- Stuffing
- 1 Tbsp. extra virgin olive oil
- 1/2 cup finely chopped onion
- 1 cup plus 2 tbsp no-salt-added chicken or vegetable stock (divided use)
- 2 cups chopped mushrooms
- 2 garlic cloves, finely minced
- 2 cups packed baby spinach leaves
- 2 Tbsp. sun-dried tomatoes (not in oil), chopped
- 1 tsp. grated orange zest
- 1/4 cup fresh basil
- freshly ground pepper
Snickerdoodles
By therman
Trisha Yearwood
- 1/2 cup salted butter, softened
- 1/2 cup vegetable shortening
- 1 1/2 cups plus 2 tablespoons sugar
- 2 medium eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 teaspoons ground cinnamon
Gail's Spinach Dip
By therman
Cook spinach and drain. Mix together with all other ingredients and chill
- 10 oz. pkg. spinach
- 1 cup sour cream
- 1 cup mayo
- small call water chestnuts, drained and chopped
- 1 pkg. KNORR vegetable Soup mix
Broiled Orange-Chili Chicken Breasts
By therman
Atkins
- 1/4 Cup fresh orange juice
- 2 Teaspoons garlic, chopped
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon chili powder
- 1 Teaspoon granular sugar substitute (sucralose)
- 1 Teaspoon grated orange peel
- 1/4 Teaspoon cayenne pepper
- 2 Pounds chicken breasts
Blueberry Sour
By therman
Millie Green
- Jello layer:
- 2 - 3 oz. pkgs. blackberry jello
- 1 small can crushed pineapple
- 1 - 15 oz. can blueberries
- 1 cup juice from blueberries and pineapple
- 2 cups boiling water
- Topping:
- 8 oz. cream cheese
- 1/2 cup sugar
- 1/2 pint sour cream
- 1/2 tbsp. vanilla
- 1/2 cup chopped nuts
Crab and lemon bruschetta
By therman
Giada
- Toasts:
- 1 ciabatta loaf, cut into 12 (1/2-inch thick) slices
- 1/4 cup olive oil
- 1/4 teaspoon kosher salt
- 1 clove garlic, peeled and halved
- Crab:
- 8 ounces lump crabmeat
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1/4 cup chopped fresh chives
- 1/4 teaspoon kosher salt
- Mayonnaise:
- 1/3 cup mayonnaise
- 3 tablespoons plain Greek yogurt
- 1 large lemon, zested
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
Pam's Oriental Salad
By therman
Combine coleslaw mix, green onions, ramen noodles (set aside seasoning packet for the dressing), almonds,bacon and ...
- 1 16 - ounce package shredded cabbage
- 4 green onions, thinly sliced
- 1 3 - ounce package chicken-flavored ramen noodles, broken up
- 1/2-3/4 cup slivered almonds, toasted
- 1/2-3/4 cup sunflower seeds browned in butter
- 1/2 cup salad oil
- 6 TBSP rice vinegar
- 4 tablespoons sugar
- 1/8 teaspoon ground black pepper
- 6-7 sliced green onions
- 4 TBSP cooked chopped bacon
Sea Bass with Mustard Crust
By therman
Fish
- 3 tablespoons Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh marjoram leaves
- 1 tablespoon chopped fresh thyme leaves
- 1 teaspoons balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 (2-pound) skin-on fillet sea bass
- 1 lemon, thinly sliced into rounds
Spicy Chipotle Cole Slaw
By therman
Make the dressing first. Combine the chipotle peppers, mayonnaise, honey and lime juice
- 2 teaspoons chipotle chiles in adobo, finely chopped (use more if you like it really spicy)
- 1 ⁄2 cup mayonnaise (add more if you like it saucier. 1/2 cup makes just enough to lightly coat)
- 2 tablespoons honey
- 1 ⁄4 cup lime juice
- 4 cups green cabbage, shredded very thin
- 4 cups red cabbage, shredded very thin
- 1 cup red onion, sliced vertical very thin
- 1 cup green onion, finely chopped
- 1 ⁄2-1 cup carrot, shredded
- 1 ⁄4 cup fresh cilantro, chopped