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Recipes
Pasta with Walnut Pesto and Peas
By therman
Womans Day
- 12 ounce(s) farfalle or other short pasta
- 1/2 cup(s) walnuts or almonds
- 3 tablespoon(s) olive oil
- 1 large onion, chopped
- Kosher salt
- Pepper
- 1 lemon
- 1 clove(s) garlic
- 1/4 cup(s) grated Parmesan, plus more for serving
- 1 1/4 cup(s) frozen peas (or broccoli), thawed
- 1/2 cup(s) dry white wine
Shaved Brussels Sprout, Meyer Lemon, and Quinoa salad
By therman
Martha Stewart
- 1 cup quinoa, rinsed well
- Coarse salt
- 1 Meyer lemon
- 1/4 cup extra-virgin olive oil
- 8 ounces Brussels sprouts, trimmed and thinly sliced (preferably on a mandolin)
- 1/4 cup walnuts
- 2 scallions, thinly sliced (1/3 cup)
- 1/2 dried chili de arbol, crumbled, or a 1/4 teaspoon crushed red-pepper flakes
Chocolate Thumbprints with Caramel and Sea Salt
By therman
Sunset
- COOKIES
- 1 cup flour
- Generous 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 cup sparkling sugar or powdered sugar for rolling, or just leave plain
- CARAMEL*
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into tbsp.-size chunks
- 1/2 cup heavy cream
- 1/4 teaspoon fine sea salt, plus about 1/2 tsp. for sprinkling
Sweet Potato Stacks
By therman
Publix
- 3 large sweet potatoes, sliced
- 1/4 cup pecans, chopped
- 2 Tbsps. canola oil
- 1 Tbsp. mesquite seasoning
- 1/2 cup crumbled blue cheese
- 1/4 cup cooked bacon pieces
- 2 Tbsps. white balsamic glaze
Eggplant Parmigiana - Baked
By therman
Mario Batali
- Basic tomato sauce:
- Extra-virgin olive oil
- 2 large eggplant, about 2 pounds
- Salt and pepper
- 2 cups basic tomato sauce, recipe follows
- 1 bunch fresh basil leaves, chiffonade
- 1 pound fresh mozzarella, sliced 1/8-inch thick
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 cup fresh bread crumbs, lightly toasted under broiler
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion, 1/4-inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely grated
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt
Asiago & White Truffle Mashed Potatoes
By therman
Bodacious Olive
- 6 pounds Yukon Gold potatoes, unpeeled
- 1 stick (8oz.) unsalted butter
- 2 medium cloves garlic
- 1 cup half & half
- 2 tablespoon Bodacious Olive White Truffle Oil
- 1 cup grated Asiago Cheese
- Sea salt & fresh cracked black pepper to taste
- Optional: Finely minced, fresh chopped parsley for garnish
Chocolate Pecan Turtles
By therman
Helen
- For the toasted pecans
- 2 cups pecans
- 2 tablespoon butter, melted
- Combine the pecans with the butter. Place on a baking sheet in a 300-degree oven. Turn every 10 minutes, for 30 minutes. Cool the pecans.
- For the candy
- 1 bag caramel candies
- 2 tablespoons butter
- 2 tablespoons half/ half cream
- 1 pound semi-sweet chocolate pieces/morsels
Slow Cooker Memphis Rub BBQ Brisket
By therman
Mix together all spices Rub over brisket Wrap with foil Place in slow cooker and cook for 8-9 hours on low Remove a
- 4 pound trimmed flat brisket
- 3 tablespoons brown sugar
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon ground cinnamon
Parmesan-Roasted Cauliflower
By therman
Bon appetit
- 4 Servings
- 1 head cauliflower, cut into florets
- 1 medium onion, sliced
- 4 sprigs thyme
- 4 garlic cloves, unpeeled
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup grated Parmesan
Radiance Fruit Salad
By therman
Ellie
- Salad:
- 1/3 cantaloupe, cut into 3/4-inch chunks (about 2 cups)
- 1 (16 ounce) container strawberries, quartered (about 3 cups)
- 5 medium kiwis, peeled and cut into 3/4-inch chunks (about 2 1/2 cups)
- Dressing:
- 3 tablespoons honey
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 3 tablespoons finely chopped fresh mint leaves