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Recipes
Fettuccine Alfredo
By therman
Giada De Laurentiis
- 18 ounces 18 ounces fresh fettuccine
- 2 1/2 cups 2 1/2 cups heavy cream
- 1/2 cup 1/2 cup fresh lemon juice
- 12 tablespoons 12 tablespoons unsalted butter
- 2 cups 2 cups grated Parmesan
- 2 teaspoons 2 teaspoons grated lemon zest
- Pinch Pinch freshly grated nutmeg
- Salt and freshly ground white pepper
Rubio's Fish Tacos
By therman
Pam's recipe
- Beer batter:
- 12 fillet of cod, Pollack, or other white fish cut in strips
- Corn tortillas
- 1 cup flour
- 1 cup beer
- Garlic powder, red, and black pepper to taste
- White sauce:
- 1 cup mayo
- 1 cup plain yogurt
- Other:
- 1 head of green cabbage shredded
- 1 limes cut into wedges
- Salsa
Spicy Grilled Shrimp with Quinoa Salad
By therman
Cooking Light
- 1/4 cup fresh lime juice, divided
- 10 teaspoon olive oil, divided
- 2 teaspoons chili powder
- 1 teaspoon ground cumin, divided
- 1/4 teaspoon black pepper
- 1/4 teaspoon hot pepper sauce
- 1/8 teaspoon Spanish smoked paprika
- 4 garlic cloves, chopped and divided
- 24 large shrimp, peeled and deveined (about 1 pound)
- 3/4 cup uncooked quinoa
- 1/2 cup chopped onion
- 1 cup water
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon honey
- 1 cup cherry tomatoes, halved
- 1/2 cup canned organic chickpeas, rinsed and drained
- 1/2 cup diced peeled avocado
- 1 ounce feta cheese, crumbled
- Cooking spray
- 1/4 cup chopped fresh cilantro
Healthy Strawberry Oatmeal Bars
By therman
Well Plated
- For the Strawberry Bars:
- 1 cup old fashioned rolled oats (gluten free if needed)
- 3/4 cup white whole wheat flour (or substitute all purpose flour or 1:1 baking flour to make gluten free)
- 1/3 cup light brown sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted (or substitute melted coconut oil to make vegan/dairy-free)
- 1 teaspoon cornstarch
- 1 tablespoon freshly squeezed lemon juice (from about 1/2 small lemon)
- 1 tablespoon granulated sugar, divided
- 2 cups, small-diced strawberries (10 ounces)
- For the Vanilla Glaze (optional but delicious, especially if you prefer a sweeter bar):
- 1/2 cup powdered sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon milk (any kind you like)
Planked Salmon with Spice Rub
By therman
Fire and Flavor planks
- 1 Tbsp. brown sugar
- 1 tsp. coarse salt
- 2 tsp. ancho chili powder
- 1 tsp. ground cumin
- 1/2 tsp. black pepper
- 4 - 6 oz. salmon filets
- 1 Fire & Flavor cedar grilling plank, soaked
- Honey for drizzling
Quadruple Chocolate Brownies
By therman
Food and Wine
- 1 1/4 pounds (5 sticks) unsalted butter, softened
- 1 pound unsweetened chocolate, chopped
- 5 1/2 cups sugar
- 16 large eggs
- 2 tablespoons pure vanilla extract
- 1 1/2 teaspoons kosher salt
- 3 3/4 cups all-purpose flour
- 1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces
- 1/2 pound white chocolate, chopped into 1/2-inch pieces
- 1/2 pound milk chocolate, chopped into 1/2-inch pieces
Sesame Chicken Wings
By therman
Gourmet Magazine
- 1/3 cup soy sauce
- 2 tablespoon honey
- 2 tablespoons cider vinegar
- 1 tablespoon peeled and minced ginger root
- 1 tablespoon Asian sesame oil
- 2 garlic cloves, minced
- 1/4 teaspoon cayenne, or to taste
- 3 pounds chicken wings, wing tips cut off
- 3 tablespoons sesame seeds
- Chinese 5 spice
Oyster-and-Shrimp Po' Boys
By therman
Coastal Living
- 1 large egg, lightly beaten
- 1/3 to 1/2 cup buttermilk or milk
- 1 1/2 cups finely ground cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon Cajun, Creole, or seafood seasoning
- 3/4 pound raw small peeled and deveined shrimp
- 1 (1-pint) container shucked raw oysters, drained
- Vegetable oil
- 1 1/2 baguettes, cut into 6-inch lengths
- Tartar Sauce
- 1 1/2 cups shredded green leaf lettuce or iceberg lettuce
- 2 tomatoes, thinly sliced
- Hot sauce
Chocolate Dulce De leche Bars
By therman
Food Circle
- Crust:
- 18 graham cracker boards, crushed
- 4 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- Filling & topping
- 3 tablespoons cornstarch
- 2 tablespoons milk
- 2 14 ounce cans sweetened condensed milk
- 4 tablespoons unsalted butter, softened
- 2 tablespoons light corn syrup
- 8 ounces milk chocolate, chopped
- 1 teaspoon vegetable shortening
Salsa Verde Chicken Casserole
By therman
Southern Living
- 2 (3.5-oz.) bags boil-in-bag rice
- 2 ripe avocados
- 3/4 cup salsa verde
- 1 (4-oz.) can chopped green chiles
- 1 tablespoon fresh lime juice
- 2 cups chopped cooked chicken breast
- 1 (10 3/4-oz.) can reduced-fat cream of chicken soup
- 1 cup light sour cream
- 1 cup (4 oz.) grated Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- Topping: Chopped tomatoes