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White Wine Onion Soup with Gruyere Toast

White Wine Onion Soup with Gruyere Toast

By

Christy

  • Stock:
  • Serves 4
  • 4 lbs. of short ribs or frozen beef bones
  • 10 cups water
  • 4 celery stalks with tops, rinsed
  • 4 carrots with tops, rinsed
  • Handful of black whole peppercorns
  • 1 whole garlic, cut in half
  • 2 yellow onions, quartered
  • 2 bay leaves
  • 1/8 cup of salt
  • Fresh Herbs; rosemary, thyme, parsley
  • White Wine Onion Soup:
  • 2 tbsps. butter
  • 2 1/2 large white onions cut into very thin rings
  • 5 cups of Stock
  • 1/2 celery stalk
  • 1/2 cup dry white wine
  • 1 tsp. vinegar
  • 1 tsp. sugar
  • 1/2 cup of light cream
  • 1 tsp. minced parsley
  • Pepper and salt to taste
  • Gruyere Toast:
  • Thickly sliced French bread
  • 1/2 cup grated gruyere cheese
0/5 (0 Votes)

ORANGE-CHIPOTLE CHICKEN WINGS WITH CHIPOTLE SOUR CREAM

ORANGE-CHIPOTLE CHICKEN WINGS WITH CHIPOTLE SOUR CREAM

By

Preheat oven to 450 degrees F

  • Serve with:
  • 1/4 cup hot water
  • 3 chipotle chiles canned in adobo sauce, seeds removed
  • 1/4 cup chopped cilantro
  • 1 tablespoon tomato paste
  • 2 tablespoons orange marmalade
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 pinch teaspoon ground allspice
  • 1 pinch ground cloves
  • 1 1/2 tablespoons white vinegar
  • Juice of 1 lime (approximately 3 tablespoons)
  • 1 tablespoon creamy peanut butter
  • 3 1/2 pounds chicken wings
  • 1/8 cup olive oil (optional)
  • Vegetable cooking spray, as needed
  • 2 tablespoons honey
  • 1 scallion, sliced thinly on bias for garnish
  • Chipotle Sour Cream, as needed (recipe follows)
  • 2 chipotle chiles canned in adobo sauce, seeds removed
  • 1 cup sour cream (or substitute fat-free Greek yogurt)
  • Juice from 1/2 fresh lime (approximately 1 1/2 tablespoons)
  • Salt, as needed
  • Freshly ground black pepper, as needed
0/5 (0 Votes)

Spicy Baklouti Chili Gumbo

Spicy Baklouti Chili Gumbo

By

Bodacious Olive

  • 1/2 pound smoked spicy sausage, such as Andouille sausage, cut into 1/2" slices
  • 1/2 pound peeled, deveined shrimp
  • 1/2 pound boneless skinless chicken thighs
  • 1 large celery rib, finely diced
  • 1 green pepper, finely diced
  • 1 red pepper finely diced
  • 6 cloves of garlic, minced
  • 1 yellow onion, finely diced
  • 2 green onions finely sliced
  • 1/4 cup finely chopped Italian parsley
  • 1 dried bay leaf
  • 4 cups chicken stock
  • 2 tablespoons Worcestershire sauce
  • 1 large tomato diced
  • 2 cups sliced okra (optional)
  • 1/4 cup + 2 tablespoons Baklouti Fused Chili Olive Oil
  • 1/2 cup all purpose flour
  • salt and fresh ground pepper to taste
  • Rice to serve
0/5 (0 Votes)

MINI BERRY GOAT CHEESE CAKES

MINI BERRY GOAT CHEESE CAKES

By

Family Circle

  • 8 oz gingersnaps
  • 4 Tbsp unsalted butter, melted
  • 8 oz goat cheese, room temperature
  • 8 oz cream cheese, room temperature
  • 2/3 c plus 1 tbsp. sugar
  • 1/8 tsp salt
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 c blackberries
  • 1 c raspberries
  • 1 c blueberries
  • mint leaves for garnish (optional)
5/5 (1 Votes)

Rolled Pork Tenderloin

Rolled Pork Tenderloin

By

Preheat oven to 425 degrees

  • 2 pounds tenderloin
  • 1 tsp. salt
  • 4-ounces blue cheese crumbled (1 cup)
  • 1/2 cup toasted walnuts
  • 1 10-ounce package frozen spinach, thawed and squeezed dry
  • 1 tbsp. fresh thyme leaves
  • 2 tbsps. all-purpose flour
  • 1 cup chicken broth
  • 1 shallot, minced
  • 2 tbsps. balsamic vinegar
0/5 (0 Votes)

Mudslide Tartlets

Mudslide Tartlets

By

The Drunkin Donut

  • Tartlets:
  • 1.5 cups Flour
  • .25 cup Sugar
  • 1 tsp Cocoa powder
  • .5 tsp Ground cinnamon
  • .5 cup (1 stick) Unsalted butter, cut into small chunks
  • 2 Eggs
  • .25 tsp Vanilla extract
  • Filling:
  • 1 cup Sugar
  • .5 cup (1 stick) Butter, softened
  • 1 oz Vodka
  • 1 oz Kahlua
  • 1 oz Irish cream liqueur
  • 1 oz Cream
  • Garnish: Mini chocolate chips
5/5 (1 Votes)

Grilled Meat with Jack Daniel's and Coke BBQ Sauce

Grilled Meat with Jack Daniel's and Coke BBQ Sauce

By

Jackson's

  • Marinade
  • 4-5 pounds chicken, beef, or pork
  • 4 cups Coke
  • 1 cup Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 12 cloves garlic
  • 1 tablespoon Tabasco sauce
  • 2 teaspoons celery salt
  • Jack and Coke BBQ sauce
  • 1 cup ketchup
  • 2/3 cup Coke
  • 1/3 cup Jack Daniel’s whiskey
  • 1/4 cup hot sauce (we used Louisiana Hot Sauce)
  • 2 tablespoons honey
  • 1 tablespoons soy sauce
  • Kosher salt to taste
0/5 (0 Votes)

Bouillabaisse

Bouillabaisse

By

Food and Wine

  • Rouille
  • One 3-inch piece of baguette, cut into 1/2-inch dice
  • 3 tablespoons water
  • 2 garlic cloves
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil
  • Bouillabaisse
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 leeks, white and light green parts only, thinly sliced
  • 1 onion, cut into 1/4-inch dice
  • 1 fennel bulb—fronds reserved, bulb cored and cut into 1/4-inch dice
  • 4 garlic cloves, 3 coarsely chopped
  • 2 tomatoes, cut into 1/2-inch dice
  • 2 bay leaves
  • Pinch of saffron threads
  • 2 tablespoons pastis or Pernod
  • 5 cups store-bought fish stock
  • One 2-pound live lobster
  • Eight 1/2-inch-thick baguette slices, cut on the bias
  • 3 Yukon Gold potatoes (1 1/2 pounds), peeled and cut into 1/2-inch dice
  • 1/4 teaspoon cayenne pepper
  • 2 dozen littleneck clams, scrubbed
  • 1 pound monkfish, cut into sixteen 1 1/2-inch pieces
  • 1 pound skinless red snapper fillets, cut into sixteen 1 1/2-inch pieces
  • 1 pound skinless halibut fillet, cut into sixteen 1 1/2-inch pieces
0/5 (0 Votes)

Grits à Ya Ya

Grits à Ya Ya

By

Jim Shirley

  • Smoked Gouda Cheese Grits
  • 1 quart chicken stock
  • 1 cup heavy cream
  • 1 pound Dixie Lily grits
  • 1/4 pound butter
  • 1 pound shredded smoked Gouda cheese
  • The Ya Ya
  • 8 strips applewood-smoked bacon, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • 3 tablespoons butter
  • White wine
  • 1 pound peeled and deveined jumbo shrimp
  • 1 portobello mushroom cap, sliced
  • 1/4 cup diced scallions
  • 2 cups chopped fresh spinach
  • 2 cups heavy cream
  • 3 cups smoked Gouda cheese grits
  • Salt, pepper and hot sauce to taste
0/5 (0 Votes)

Jambalaya My Way

Jambalaya My Way

By

Paula Deen's version

  • 1/2 lb smoked sausage, sliced and then quartered
  • 1 lb shrimp, shelled and deveined
  • 2 (10 ounce) cans rotel diced tomatoes and green chilies
  • 1 (8 ounce) can tomato sauce
  • 2 1/2 cups water
  • 1 1/2 cups uncooked long grain rice
  • 2 teaspoons beef bouillon granules
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
0/5 (0 Votes)