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Recipes
Blueberry Cheesecake in Glass Jars
By therman
John Barricelli
- 1 1/2 pints fresh blueberries
- 1/4 cup plus 2/3 cup granulated sugar
- 1/4 teaspoon finely grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons cornstarch
- 1 pound cream cheese, at room temperature
- 1/2 teaspoon coarse salt
- 1 teaspoon vanilla paste, or pure vanilla extract
- 3 large eggs, at room temperature
- 1/3 cup sour cream
Corn Flour and Orange Blossom Chiffon Cake
By therman
Sunset
- FOR CAKE
- 1 cup (200 g) sugar, divided
- 1 cup (120 g) corn flour
- 1/2 cup (80 g) white rice flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 5 large egg yolks
- 1/2 cup flavorless vegetable oil, such as corn or safflower
- 1 or 2 organic or unsprayed oranges
- 8 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 3 tablespoons lemon juice
- 1/2 cup (6 oz.) light, floral honey, such as orange blossom
- Generous 1 tsp. orange-flower water*
- For topping
- 5 ounces crème fraîche
- 1/2 cup heavy whipping cream
- 1 tablespoon sugar
Cranberry-Nut Streusel Bars
By therman
Cookie Bars Rachel Ray
- 1 cup cranberry sauce
- 1/4 cup sugar
- 1 cup flour
- 1 cup old-fashioned rolled oats
- 2/3 cup (packed) light brown sugar
- 1/4 teaspoon salt
- 1 stick (4 oz.) unsalted butter, cut into small pieces
- 2/3 cup chopped walnuts
Grasshopper Pie Recipe
By therman
1 Preheat oven to 425°F. In a bowl, mix crushed oreo cookie halves and butter
- 20 oreo cookies,crushed
- 3 Tbsp butter, melted
- 2/3 cup half and half
- 30 large marshmallows
- 1/3 cup creme de menthe liqueur
- 2 tablespoons white creme de cacao
- 1 package of dream whip
- Optional A drop or two of green food dye.
Shrimp-Boil Potato Salad
By therman
Southern Living
- 1 (3-oz.) package boil-in-bag shrimp-and-crab boil
- 3 pounds baby red potatoes, halved
- 1 pound smoked link sausage, cut into 1/2-inch pieces
- 4 ears fresh corn, husks removed
- 2 pounds peeled and deveined, jumbo raw shrimp with tails (2 6/30 count)
- 1/2 cup fresh lemon juice
- 1/3 cup olive oil
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons Creole mustard
- 4 green onions, sliced
- 1 garlic clove, pressed
- 1 teaspoon paprika
- 1 teaspoon prepared horseradish
Classic Ragù Bolognese
By therman
bon appetit
- 2 Tbsp. extra-virgin olive oil
- 2 medium onions, finely chopped (about 1 1/2 cups)
- 2 celery stalks, finely chopped (about 1 cup)
- 2 carrots, peeled, finely chopped (about 3/4 cup)
- 6 oz. ground beef (85% lean)
- 6 oz. ground veal
- 3 oz. thinly sliced pancetta, finely chopped
- 1/2 cup dry red wine
- 3 cups (about) beef stock or chicken stock, divided
- 3 Tbsp. tomato paste
- Kosher salt and freshly ground black pepper
- 1 cup whole milk
- 1 lb. tagliatelle or fettuccine (preferably fresh egg)
- Finely grated Parmesan (for serving)
Chocolate Lace Sandwich Cookies
By therman
Sunset
- 1 cup quick-cooking rolled oats
- 1 cup sugar
- 1/2 cup salted butter, melted
- 1 large egg, beaten with a fork
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons orange juice
- 3 tablespoons flour
- 1/2 teaspoon salt
- 6 ounces semisweet chocolate chips
Carnival's Spaghetti Carbonara
By therman
Rich and awesome!
- 2 oz. butter
- 1/4 lb. bacon strips
- 1/2 onion diced
- 1 cup milk
- 3 eggs lightly beaten
- 1 tsp. parsley
- 1 lb. spaghetti
- 3 oz. parmesan cheese
- Salt and white pepper
Big Beef Meatballs with Bucatini
By therman
Rachel Ray
- 1 1/2 pounds ground sirloin
- 2 small to medium yellow onion, 1 grated and 1 finely chopped
- 6 cloves garlic, chopped, divided
- 1 egg
- 1/2 to 2/3 cup Italian bread crumbs, a couple of overflowing handfuls
- 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
- 1/4 teaspoon ground allspice or nutmeg
- 3 tablespoons capers, drained and chopped
- 2 tablespoons chopped sage leaves, 4 to 6 sprigs
- A couple generous handfuls flat-leaf parsley, chopped, divided
- Salt and pepper
- 3 tablespoons extra-virgin olive oil, plus some for drizzling
- 1 pound bucatini (thick, hollow spaghetti)
- 1/4 pound pancetta, chopped
- 12 baby portobello caps, ( crimini mushrooms), chopped
- 1/2 cup dry red wine, eyeball it
- 1 cup, (8 ounces), beef stock
- 1 (28-ounce), can crushed tomatoes, San Marzano if available
Tortilla Soup
By therman
Southern Living
- 6 fresh Anaheim or poblano peppers
- 1 (28-oz.) can whole plum tomatoes, crushed
- 12 skinned and boned chicken thighs, trimmed
- 2 (32-oz.) containers Mexican tortilla soup broth
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1/2 teaspoon kosher salt
- Garnishes: crisp tortilla strips, queso fresco, sliced avocado, cilantro, lime wedges