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Recipes
Pappa al Pomodoro
By therman
Divina Cucina
- 8 whole garlic cloves
- 1-3/4 pound can of plum tomatoes
- 1 pound loaf of stale bread, sliced (or unseasoned stuffing mix)
- 1/4 cup olive oil
- 1 leek, thinly sliced, only white part
- 6 cups water
- 1 bunch basil
- Salt
- Chili pepper
Turkey Enchiladas
By therman
With Mole sauce Note: If using dried ancho chiles, first stem and seed them
- 6 dried ancho chiles, or 1 to 2 Tbsp ancho chili powder
- 1 cup(s) vegetable oil
- 1 tablespoon(s) vegetable oil
- 1 medium onion, chopped
- 6 clove(s) garlic, finely chopped
- 1 can(s) (14 1/2-ounce) diced tomatoes
- 1/2 ripe banana
- 1/2 cup(s) roasted pepitas (hulled pumpkin seeds) or sunflower seeds, plus more for serving
- 1/2 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) ground allspice
- 1/8 teaspoon(s) coriander, (optional)
- Kosher salt
- Pepper
- 1/3 cup(s) semisweet chocolate chips
- 12 small corn tortillas
- 2 cup(s) shredded cooked turkey or rotisserie chicken
- 1 cup(s) chopped fresh cilantro, plus more for serving
- 8 ounce(s) (2 cups) Monterey Jack cheese, shredded
Crispy Shrimp Won Tons with Sriracha Mayo
By therman
Sunset
- MAYO
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha chili sauce
- 1 tablespoon lemon juice
- WON TONS
- 9 ounces medium peeled, deveined raw shrimp (36 to 42 per lb.)
- 3 tablespoons finely chopped green onions
- 3 tablespoons finely chopped carrot
- 1 1/2 large egg whites, beaten to blend (3 tbsp.)
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1 pkg. (12 oz.) won ton wrappers (3 to 3 1/2 in. square)
- Vegetable oil for frying
Almond-Crusted Chicken Wings
By therman
Food and Wine
- 1/3 cup plus 1/4 cup extra-virgin olive oil
- 1 tablespoon sweet paprika
- 1 teaspoon ground cumin
- 3/4 teaspoon cayenne pepper
- 3 garlic cloves, crushed
- 2 1/2 tablespoons sherry vinegar
- Salt and freshly ground pepper
- 2 1/2 pounds chicken wings
- 3/4 cup very coarsely chopped natural almonds
- 1/4 cup mayonnaise
- Zest and juice from 1 lemon
Lasagna Rolls
By therman
Giada De Laurentiis
- Sauce:
- 2 tablespoons unsalted butter
- 4 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Pinch ground nutmeg
- Lasagna:
- 1 (15-ounce) container whole milk ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 1 cup plus 2 tablespoons grated Parmesan
- 3 ounces thinly sliced prosciutto, chopped
- 1 large egg, beaten to blend
- 3/4 teaspoon salt, plus more for salting water
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons olive oil
- 12 uncooked lasagna noodles
- 2 cups marinara sauce
- 1 cup shredded mozzarella (about 4 ounces)
Chicken with Preserved Meyer Lemon and Olives
By therman
Sunset
- 2 minced garlic cloves
- 1 teaspoon minced fresh ginger
- 1 teaspoon hot paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1/4 cup olive oil
- 2 pounds bone-in chicken thighs (4 or 5)
- 1 pinch saffron threads
- 1 large onion, coarsely shredded on a box grater
- 1 cup pitted green olives, such as Lucques* or picholine
- 2 pieces (1/2 lemon) Preserved Meyer Lemons sliced crosswise
- 1/2 cup reduced-sodium chicken broth
- 1/4 teaspoon turmeric
- 2 tablespoons chopped cilantro
- Hot couscous
Rosemary Cloud Bread
By therman
Preheat oven to 300° and line two cookie sheets with parchment paper
- 3 cage-free eggs, separated
- 1/4 teaspoon cream of tartar
- 3 Tablespoons dairy-free cream cheese, room temperature (or regular cream cheese, or sour cream, or whole-milk ricotta cheese)
- 1/2 dropper of liquid stevia (or one packet stevia or 1 teaspoon honey)
- dried rosemary
Crab Louie Salad
By therman
Rachael Ray
- Louie Dressing:
- 1 pint mayonnaise
- 1/2 pint tomato ketchup
- 1/2 cup sweet relish
- 1/2 cup chopped black olives
- 2 hard boiled eggs, chopped
- Crab Louie Salad:
- 1 head iceberg lettuce, chopped
- 8 to 12 ounces fresh picked Dungeness crabmeat
- 1 avocado, peeled, pitted, and sliced lengthwise thinly
- 3 tomatoes, quartered
- 1/2 pound asparagus spears, cooked.
Shrimp Lasagna with Creamy Tomato Sauce
By therman
Coastal Living
- Lasagna:
- 4 cups Tomato-Cheese Sauce
- 1 tablespoon butter
- 1 large sweet onion, chopped
- 4 garlic cloves, minced
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 3/4 cup heavy cream
- 1 1/2 pounds fresh shrimp, peeled, deveined, and coarsely chopped
- 1 (15-ounce) container part-skim ricotta cheese
- 3 large eggs, lightly beaten
- 1/2 teaspoon salt
- 12 no-cook lasagna noodles (about 8 ounces)
- 1/2 cup grated Parmesan cheese
- Sauce:
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 3 cups milk
- 1 (6-ounce) can tomato paste
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Shrimp Destin Linguine
By therman
1. Peel shrimp, leaving tails on, if desired
- 1 1/2 pounds unpeeled, large raw shrimp (2 1/25 count)
- 1 (9-oz.) package refrigerated linguine
- 1/4 cup butter
- 1/4 cup olive oil
- 1/4 cup chopped green onions
- 2 garlic cloves, minced
- 1 tablespoon dry white wine
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley