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Recipes
Casablanca Burgers
By therman
Burgers: 1. In a large bowl combine beef, apricots, pine nuts, cilantro, garlic, salt, cumin, cinnamon, coriander, ...
- Burgers:
- 1 pound ground beef (85% lean)
- 1/3 cup finely snipped dried apricots
- 2 tablespoons pine nuts, toasted
- 2 tablespoons chopped fresh cilantro
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
- 4 kaiser rolls
- 1 recipe Moroccan Ketchup
- 4 leaves red leaf lettuce
- 1 medium tomato, sliced
- Moroccan Ketchup:
- 1/3 cup ketchup
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground black pepper
Short Rib Lasagna Rolls
By therman
Giada
- Ribs:
- 2 tablespoons olive oil
- 2 1/2 pounds beef short ribs
- 2 teaspoons kosher salt, plus extra for seasoning
- 1 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 onion, roughly chopped
- 4 cloves garlic, peeled and smashed
- 2 (4-inch) sprigs fresh rosemary
- 2 cups red wine, such as pinot noir
- 2 cups beef broth
- Filling:
- 3/4 cup milk
- 1/2 cup heavy cream
- 1 1/2 cups grated Pecorino Romano (6 ounces)
- 1 cup shredded mozzarella (4 ounces)
- 1 (10-ounce) packet frozen spinach, thawed, drained, and squeezed of excess liquid
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 12 lasagna noodles (about 10 ounces)
- Butter, for greasing baking dish
- 1 (25-ounce) jar marinara sauce
- 1/2 cup freshly grated Parmesan
- Olive oil, for drizzling
BARBEQUED SHRIMP
By therman
Grand Marlin
- Compound Butter:
- 2 lbs. butter
- 2 oz. garlic, finely minced
- 2.5 oz. Worcestershire sauce
- 4 oz. lemon juice
- 5 Tbsp. ground black pepper
- 10 dashes Tabasco sauce
- 3 Tbsp. paprika
- 2 tsp. ground cayenne pepper
- 1.5 Tbsp. salt
- 2 tsp. fresh thynme, chopped fine
- 1 tsp. fresh rosemary, chopped fine
- 2 tsp. fresh oregano, chopped fine
- BBQ Butter Sauce:
- 12 oz. beer (Dixie, Budweiser or any light beer)
- 2 cups heavy whipping cream
- 1.5 lbs. BBQ Compound Butter
- Shrimp:
- 16 Wild American Gulf white shrimp (16-20 ct.)
- 4 green onions, green part only, cut on a severe bias cut
- 1 oz. canola oil
- 4 pieces crusty French bread, brushed with butter and grilled
- Salt and fresh black pepper
- Blackening spice
Chicken and Sun-Dried-Tomato Meatballs
By therman
Food and Wine
- 4 oil-packed sun-dried tomato halves, drained and blotted dry
- 2 garlic cloves
- 1 large jalapeño—halved, seeded and coarsely chopped
- Kosher salt and freshly ground pepper
- 1/4 cup fine dry bread crumbs
- 1 pound ground chicken breast
- 1 large egg, lightly beaten
- 1 tablespoon fat-free milk
- 1/4 cup all-purpose flour, for dusting
- One 14 1/2-ounce can peeled whole tomatoes with their juices
- 1/2 teaspoon dried oregano
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped flat-leaf parsley
Lemon Poppy Seed Cake
By therman
Vicki Herman
- Cake:
- 1 - 18.5 oz. fat free yellow cake mix
- 1/2 cup sugar
- 1/3 cup oil
- 1/4 cup water
- 1 cup plain non-fat yogurt
- 1 cup egg substitute
- 3 tbsp. lemon juice
- 2 tbsp. poppy seeds
- Glaze:
- 1/2 cup sifted powdered sugar
- 2 tbsp. lemon juice
- Combine for a drizzle consistency.
Seafood Paella
By therman
Denise Vivaldo
- 5 cups reduced-sodium chicken broth
- 1/4 tsp. saffron threads
- 1/4 cup olive oil, divided
- 1 red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 5 cloves garlic, chopped
- 2 cups medium-grain white rice
- 3/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 lb. mussels, scrubbed and debearded
- 1 lb. clams, scrubbed
- 4 tomatoes, chopped
- 1/2 cup fresh flat-leaf (Italian) parsley, chopped
- 1 lb. large or jumbo shrimp, peeled and deveined
- 2 lemons, cut into wedges
Crab Salad
By therman
Lee Brothers
- 1/4 cup fresh lemon juice
- 2 tablespoons white wine vinegar
- kosher salt
- 1/2 teaspoon sugar
- 2 pinches of celery seeds, finely ground in a mortar and pestle
- 1 large rib of celery, halved lengthwise and sliced very thinly on the bias (3/4 cup)
- 2 tablespoons sour cream
- 1 tablespoon high-quality mayonnaise
- 8 ounces fresh (non-pasteurized) blue crab meat (lump, backfin, or claw, or combination thereof)
- 1 tablespoon finely chopped fresh chives
- Freshly ground black pepper
- Paprika, for garnish (optional)
Lamb Chops
By therman
Kathy and Gary
- 6 to 10 lamb chops
- 1 cup Plockmens mustard
- 2 tbsp. Wasabi
- 4 garlic cloves, minced
- A handful of chopped rosemary
- pepper
Roasted Chicken with Dates, Citrus, and Olives
By therman
Martha Stewart Living
- 1 whole chicken (about 5 pounds), cut into 10 pieces (watch video)
- Coarse salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 lemon, quartered
- 1 orange, quartered, plus 1/2 cup fresh juice (from 2 to 3 oranges)
- 1/4 cup dry white wine, such as Sauvignon Blanc
- 12 large soft dates, such as medjool or khadrawi, halved and pitted
- 3 sprigs thyme
- 1 cup large green olives, such as Cerignola
Tagliarini with Picchi Pacchiu Sauce
By therman
Carrabas
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 can (28 ounces) whole tomatoes in juice
- 1/2 cup chopped fresh basil
- Kosher salt and freshly ground black pepper
- 1 pound fresh tagliarini or fettuccine