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Recipes
Strawberry Peach Cups with Grand Marnier
By therman
Divide strawberries and peaches among four small dishes
- 2 cups sliced fresh strawberries
- 2 cups fresh sliced peaches
- 1 (3 ounce) package cream cheese, softened
- 3 tbsp. orange juice
- 1/4 tsp. grated orange peel
- 1 tbsp. Grand Marnier
- 1/2 cup whipped topping
Olive Oil and Ricotta Pound Cake
By therman
Nadia G
- 1 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup room temperature butter
- 1 1/2 cups whole milk ricotta cheese (15 ounce container)
- 1 1/4 cups sugar
- 1/3 cup extra virgin olive oil
- Zest from one orange
- 1 vanilla bean, seeded and scraped
- 3 eggs
- 1 (3.5-ounce) dark chocolate bar
Strawberry Parfait Pie
By therman
Kraft
- 1-3/4 cups boiling water
- 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1-1/2 cups thawed COOL WHIP Whipped Topping, divided
- 1 ready-to-use graham cracker crumb crust (6 oz.)
- 1-1/2 cups quartered fresh strawberries
Mediterranean Shrimp Feta Pasta
By therman
MartiniChef
- 1/4 cup olive oil
- 4 minced garlic cloves
- 1 lb. uncooked medium shrimp, peeled and deveined
- 1 8oz frozen artichoke hearts, thawed and halved or 1 jar in oil
- 1 1/2 cups crumbled feta cheese
- 1/2 cup diced tomatoes
- 3 Tbsp. lemon juice
- 3 Tbsp. chopped parsley
- 2 Tbsp. finely chopped oregano
- 2 Tbsp. capers
- 12 ounces linguine or angel hair pasta
Queso Fundido with Chorizo
By therman
Martha Stewart
- 2 tablespoons extra-virgin olive oil
- 1 pound Spanish (cured) chorizo, sliced on the bias 3/8 inch thick
- 1 cup diced sweet onion, such as Vidalia
- 1 can (4 ounces) diced green chilies
- Coarse salt
- 1/3 cup gold tequila
- 1 pound Monterey Jack cheese, grated (4 cups)
- 16 ounces tortilla chips, for serving
Grilled Portobello Mushrooms
By therman
Vegetable
- 8 large Portobello mushrooms
- 4 tablespoons chili powder (use a mix of regular and hot)
- 2 tablespoons paprika
- 6 tablespoons brown sugar
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground pepper
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 4 tablespoons bourbon
- 1 cup canola oil
Creamy Dijon-Tarragon Chicken with Rice Pilaf
By therman
RR
- 3 tablespoons butter
- 1/3 cup broken spaghetti pieces
- 1 cup long-grain white rice
- salt and pepper
- 3 cups chicken stock
- 1/4 pound haricots verts (thin green beans), stemmed and halved
- 3 tablespoons EVOO
- 4 6 ounce pieces skinless, boneless chicken breast
- 2 large shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 cup dry white wine
- 1/4 cup creme fraiche
- 3 - 4 tablespoons chopped fresh tarragon
- 2 tablespoons dijon mustard
Mom's mulled wine
By therman
Spiral lemon peel. Combine with cloves, cinnamon stick, sugar, and 2 cups water
- 1 lemon
- 10 whole cloves
- Cinnamon sticks
- 1/2 cup sugar
- 1 bottle dry red wine
Pecan Pralines
By therman
Southern Living
- 2 cups pecan halves and pieces
- 3 cups firmly packed light brown sugar
- 1 cup whipping cream
- 1/4 cup butter
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- Wax paper
Pumpkin cookies with cream cheese frosting
By therman
sophistimom
- For the cookies:
- 1 cup golden raisins
- 1 cup (250g) orange juice
- 1 stick (8 tablespoons, or 110g) unsalted butter at room temperature
- 1 1/2 cups (330g) sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon freshly grated ginger
- 1 cup (250g) canned pumpkin
- 2 1/2 cups (375g) unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- For the frosting:
- 4 ounces (110g) cream cheese, at room temperature
- 4 tablespoons (55g) unsalted butter, at room temperature
- 1 cup (80g) confectioner’s sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon heavy cream (or milk—whatever you have)
- Cream butter and cream cheese together. Stir in sugar, vanilla, and cream. Use a whisk to break up any lumps.