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Recipes
Kalamata Baklava
By therman
Thaw phyllo dough according to package directions
- 1/2 16 ounce package frozen phyllo dough (14x9-inch rectangles)
- 2 cups finely chopped pitted Kalamata olives
- 1 1/2 cups finely chopped, salted pistachios (6 ounces)
- 4 ounces feta cheese, crumbled (1 cup)
- 1 tablespoon minced fresh garlic
- 2 teaspoons dried oregano, crushed
- 3/4 cup extra-virgin olive oil
- 1 orange, zested and juiced (2 tsp zest; 3 T. juice)
- 1/4 cup Sauvignon Blanc or other dry white wine
- 3 tablespoons honey
Double-Lemon Cheesecake Bars
By therman
Philadelphia Cream Cheese recipes
- 52 vanilla wafers, finely crushed (about 2 cups)
- 3 Tbsp. butter or margarine, melted
- 4 eggs, divided
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1-3/4 cups sugar, divided
- 3 Tbsp. flour
- 1 Tbsp. zest and 1/3 cup juice from 2 lemons, divided
- 1/2 tsp. vanilla
- 2 Tbsp. cornstarch
- 1/2 cup water
Paprika Chicken
By therman
Heat olive oil in a large heavy skillet over medium-high heat until hot
- Extra-virgin olive oil
- 8 bone-in, skin-on chicken thighs (about 2 lbs.)
- Kosher salt
- 1 medium yellow onion, finely chopped
- 2 Serrano chiles, stemmed, seeded, and thinly sliced
- 2 garlic cloves, minced
- 1/2 tsp. sweet paprika
- Pinch of ground red pepper
- 1 cup chicken stock
- 1/3 cup sour cream
- 2 tbsp. chopped fresh flat-leaf parsley
Chipotle blue sauce
By therman
Publix
- 5 oz deli soft-ripened blue cheese, cubed
- 3 1/2 TBSP herb garlic butter (1/2 stick), cubed
- 1 cup yogurt blue cheese dressing
- 2 tsps chipotle pepper sauce
Broccoli Salad
By therman
Vicki Herman
- 2 boxes frozen broccoli - crisp cooked and chopped
- 1 box cherry tomatoes
- 2 bunches of green inion, sliced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Small box of mushrooms, sliced
- Salt and Pepper
Miracle Rib Roast
By therman
Vicki Herman
- Standing Rib Roast - completely thawed and at room temperature for at least one hour
- Garlic powder
- salt
- pepper
- Onion powder
Grilled Chicken with White Barbecue Sauce
By therman
Cooking Light
- Chicken:
- 8 (8-ounce) bone-in chicken breast halves
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon chipotle chile powder
- Cooking spray
- Sauce:
- 1/2 cup light mayonnaise
- 1/3 cup white vinegar
- 1 tablespoon coarsely ground black pepper
- 1/2 teaspoon ground red pepper
- 1 1/2 teaspoons fresh lemon juice
- Dash of salt
NY Strip Steak with Tarragon Melting Sauce
By therman
Paula Deen
- Tarragon Melting Sauce:
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 3 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground black pepper
- 6 (1-inch thick) boneless NY strip steaks
- Tarragon Melting Sauce, recipe follows
- Onion ring toppings, recipe follows
- 2 cups butter
- 1 cup sour cream
- 3 cloves garlic, minced
- 3 tablespoons Dijon mustard
- 2 tablespoons minced green onion
- 1 tablespoon minced fresh tarragon leaves
- 1 tablespoon chopped fresh parsley leaves
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon ground black pepper
- 1/4 teaspoon salt
- Onion Ring Toppings:
- Vegetable oil, for deep frying
- 2 medium white or yellow onions
- 1 teaspoon seasoned salt
- 2 cups all-purpose flour
- Salt
Pound Cake
By therman
Yvonne Nellums
- 3 sticks of margarine (not butter) – softened
- 1 8 oz package of cream cheese – softened
- 3 cups of sugar
- 6 eggs – room temperature (very important)
- 3 cups of cake flour (I use Swans Down)
- 1 teaspoon of almond extract
- 1 teaspoon of vanilla extract
- 2 teaspoons of butter flavoring
Italian Braised Chicken with Fennel and Cannellini
By therman
1. Sprinkle chicken pieces with 1/4 teaspoon of the salt and the pepper
- 2 pounds chicken drumsticks and/or thighs, skin removed
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 15 ounce can cannellini beans, rinsed and drained
- 1 bulb fennel, cored and cut into thin wedges
- 1 medium yellow sweet pepper, seeded and cut into 1-inch pieces
- 1 medium onion, cut into thin wedges
- 3 cloves garlic, minced
- 1 teaspoon snipped fresh rosemary
- 1 teaspoon snipped fresh oregano
- 1/4 teaspoon crushed red pepper
- 1 14 1/2 ounce can diced tomatoes
- 1/2 cup dry white wine or reduced-sodium chicken broth
- 1/4 cup tomato paste
- 1/4 cup shaved Parmesan cheese
- 1 tablespoon snipped fresh Italian (flat-leaf) parsley