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Recipes
Grilled Country-Style Pork Ribs
By therman
Chow
- 1 tablespoon kosher salt
- 2 teaspoons ancho chile powder
- 2 teaspoons chipotle chile powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 3 1/2 pounds country-style pork ribs
Buttery Holiday Cookies
By therman
Rachel Ray
- Icing:
- 2 2 2 sticks butter, at room temperature
- 1 1 1 cup sugar
- 2 2 2 egg yolks
- 1 1 1 teaspoon pure vanilla extract
- 2 2 2 cups flour
- 1/2 1/2 1/2 teaspoon coarse salt
- 2 2 2 cups confectioners' sugar
- 3 3 3 tablespoons whole milk
- 3 3 3 tablespoons butter, melted
- Variations:
- Orange cream
- 2 1 the flour and butter, add 2 tsp orange zest and the seeds from 1 vanilla bean. Follow flavor and slice method and ice. Sprinkle orange zest on icing.
- Choco mint
- Lemon poppy seed
- 2 1 1 and butter, add 2 tsp lemon zest and 1 tbsp. poppy seeds. Follow flavor and slice method. Spread half of the cookies with 1 tsp lemon curd. Top with remaining cookies.
Ricotta Frittata
By therman
Mario Batali
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 medium onion, thinly sliced
- 1 tablespoon marjoram leaves
- 8 eggs
- 1 cup fresh sheep-milk ricotta cheese
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 1 cup spicy tomato sauce
Buffalo Wings
By therman
Gayfers
- 24 chicken wings, tips removed
- 1/2 butter or margarine
- 1/4 cup Tabasco sauce
- 3 tbsps. vinegar
- 1 package Hidden Valley Ranch Salad Dressing mix
Chicken Parmesan
By therman
Ellie Krieger
- 4 slices whole-wheat bread (1-ounce each)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 4 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 egg whites
- 1/2 cup skim milk
- 1/2 cup all-purpose flour
- 4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
- Olive oil cooking spray
- 1 jar good-quality marinara sauce (about 3 1/2 cups)
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 2 tablespoons (1/2-ounce) shredded Parmesan
White Bean and Vegatable Minestrone
By therman
Rachel Ray
- 3 slices bacon, chopped
- 1 onion, chopped
- 3 ribs celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 15 ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1/2 cup ditalini pasta
- 4 cups cooked vegetables, such as corn kernels, green beans (cut into 2-inch pieces), carrots or butternut squash (cut into small cubes)
- 1 15 ounce can cannellini beans, rinsed
- Salt and pepper
- Grated Parmesan cheese, for serving
Cranberry Pistachio Biscotti
By therman
If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe
- 1/4 cup light olive oil
- 3/4 cup white sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup dried cranberries
- 1 1/2 cups pistachio nuts
- Original recipe makes 3 dozen
Marilyn Batali's Blackberry Pie
By therman
Mario Batali
- Crust
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 cup solid vegetable shortening, chilled
- 5 tablespoons ice water
- Filling
- 2 pints blackberries (1 1/2 pounds)
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 tablespoon cold unsalted butter, cut into cubes
Fresh Fruit Tart with Dark Chocolate and Pastry Cream
By therman
Place a 9" tart pan with a removable bottom onto a baking sheet
- 1 sheet of puff pastry, thawed in refrigerator
- 1 recipe Pastry cream (recipe to follow main recipe)
- 3 oz dark (bittersweet) chocolate, melted- I used Ghirardelli 60% Cacao
- 2 c strawberries, hulled and sliced
- 3 whole kiwi's, peeled, sliced down center and sliced into 1/2 circles
- 1/2 c blackberries
- 1/2 c blueberries
- 1/2 cup seedless blackberry preserves, heated in microwave for 15-20 seconds with 1 tsp of water
- Pastry Cream
- 1 c whole milk
- 1/4 c sugar
- 1/2 of a vanilla bean, split down center
- 3 egg yolks
- 2 Tbs flour
- 2 Tbs unsalted butter
- 1/8 tsp salt
King Ranch Chicken
By therman
Southern Living
- 6 tablespoons butter
- 1 1/2 cups chopped yellow onion
- 1 cup chopped red bell pepper
- 1 cup chopped poblano peppers (about 2 medium peppers)
- 1 jalapeño pepper, seeded and chopped
- 2 garlic cloves, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 3/4 cups reduced-sodium chicken broth
- 1 (10-oz.) can diced tomatoes with green chiles, drained
- 1 1/2 cups sour cream
- 2 pounds coarsely chopped smoked chicken (about 5 cups)
- 1 cup loosely packed fresh cilantro leaves, chopped
- 2 cups (8 oz.) shredded Monterey Jack cheese
- 2 cups (8 oz.) shredded sharp Cheddar cheese
- 18 (8-inch) soft taco-size corn tortillas
- 1/4 cup canola oil
- Vegetable cooking spray