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Recipes
Baked Chicken Reuben
By therman
Place chicken breasts in sprayed pan
- 4 to 6 boneless, skinless chicken breasts
- 1/2 lb. Swiss cheeses, sliced
- 1 bottle Thousand Island dressing
- 16 oz. can sauerkraut
- Kosher salt
- pepper
Tamales with Red Sauce and Tamales Dulces
By therman
Pensacola local La Tienda 3041 E
- Dough:
- Filling
- 200 8 5 pork or chicken (or combo...delicious) in a 200 degree oven for at least 8 hours, or until it falls apart (you need approximately 5 pounds of cooked meat).
- to from oven and allow to cool.
- After the meat is prepared, soak corn husks in warm water. Then prepare the dough.
- 6 6 6 cups of tamale corn masa
- 6 6 6 cups lukewarm chicken broth
- 1 1 1 tablespoon baking powder
- 1 1 1 teaspoon salt
- 2 2 2 cups lard (or Crisco)
- Red Sauce:
- quarter cup vegetable oil
- 2 2 2 tablespoons self rising flour
- quarter cup chile powder
- 3 3 cloves 3 large cloves of garlic
- 1 8-ounce 1 8-ounce 8-ounce can of tomato sauce
- 1 1 1 halfcups of water
- quarter teaspoon cumin
- quarter teaspoon Tony Chachere's seasoning (a staple in any Southerner's cabinet)
- Tamales Dulces:
- 2 2 2 pounds prepared masa without salt
- 2 2 2 cups sugar
- 1 1 1 tablespoon cinnamon
- 1 1 1 halfcups raisins, plumped in water
- 1 1 1 cup coarsely chopped pecans, walnuts or pine nuts
- 30-40 30-40 20 dried cornhusks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)
Spicy Brownies
By therman
Renato Poliafito
- 1 1/4 cups all-purpose flour
- 2 tablespoons dark unsweetened cocoa powder (such as Valrhona)
- 1 tablespoon ancho chile powder
- 2 teaspoons freshly grated cinnamon
- 1 teaspoon salt
- 1 tablespoon freshly grated ginger, or 1/2 teaspoon ground ginger
- 9 ounces good-quality dark chocolate (60% to 72%), coarsely chopped
- 2 ounces good-quality milk chocolate, coarsely chopped
- 8 ounces (2 sticks) unsalted butter, cut into 1-inch cubes
- 1 1/2 cups granulated sugar
- 1/2 cup firmly packed light brown sugar
- 5 large eggs, at room temperature
Baked Pasta with Sausage, Tomatoes, and Cheese
By therman
Cooking Light
- 1 (1-pound) package uncooked ziti (short tube-shaped pasta)
- 1 pound hot turkey Italian sausage links
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (14.5-ounce) cans petite-diced tomatoes, undrained
- 1/4 cup chopped fresh basil
- Cooking spray
- 1 cup (4 ounces) shredded fresh mozzarella cheese
- 1 cup (4 ounces) grated fresh Parmesan cheese
Chocolate Caramel Pie
By therman
Southern Living
- 1 1/2 cups pecan halves and pieces
- 1 (14.1-oz.) package refrigerated piecrusts
- 1 cup semisweet chocolate morsels
- 1/2 cup whipping cream, divided
- 1 (8-oz.) package cream cheese, softened
- 1 cup sugar, divided
- 1 large egg
- 28 caramels
- 1/4 cup butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Spinach and Artichoke Dip Stuffed Garlic Bread
By therman
Host The Toast
- 1 baguette
- 1/2 tablespoon oil
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (10 oz) bag baby spinach leaves
- 1 (8 oz) package cream cheese
- 1 1/2 cups shredded mozzarella cheese
- 3 green onions, sliced
- Salt and pepper, to taste
- 3 tablespoons butter
- 3 cloves garlic, minced
- Parmesan cheese, grated, to top
- Fresh basil leaves or parsley, torn, to top
Seafood Chili
By therman
Jackson's
- 1/4 pound (21/25 count) shrimp
- 1/2 pound scallops (80/100 count)
- 1/4 pound fish filets
- 1 lime, sliced thin
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 3 tablespoons cilantro, chopped
- 2 garlic cloves, chopped
- 1 jalapeño, diced
- 3 tablespoons canola oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/4 teaspoon ground cloves
- 1 pinch cayenne pepper
- 1 pinch ground cinnamon
- Salt to taste
- 1 1/2 cups chicken stock
- 14 ounces chopped tomatoes
- 14-ounce can black beans
Captain’s Choice Tilapia
By therman
Millie
- Serves 4
- 1 cup sour cream 1 1/2 pounds Tilapia Fillets
- 1 teaspoon paprika 3/4 cup bread crumbs
- 1 teaspoon ground thyme 1/4 cup finely chopped pecans
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
Panko-Coated Chicken Schnitzel
By therman
Food and Wine
- 1 cup flour
- 3 eggs, beaten
- 2 cups panko
- 4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
- Salt and freshly ground pepper
- 1/4 cup canola oil
- 6 tablespoons butter
- 2 teaspoons capers
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
Tuscan Ribs with Balsamic Glaze
By therman
Kathy's recipe
- 3 TBLS extra virgin olive oil
- 2 TBLS chopped fresh rosemary leaves
- 1 TBLS kosher or sea salt
- 1 ½ TBLS fennel seeds
- 2 teap freshly ground pepper
- 2 teap chopped sage
- 2 teap chopped thyme
- 2 teap sweet paprika
- 1 teap red pepper flakes
- 1 teap ground coriander
- 1 teap ground allspice
- 6 lbs pork spareribs
- 3 TBLS balsamic vinegar, preferably one aged for at least 3 years. (I usually do 1 ½ of all the above)