Therman's profile page
Recipes
Poor Man's Fruitcake
By therman
Vicki Herman
- Cake:
- 1 box of raisins
- 2 cups of water
- 2 cups white sugar
- 2/3 cup shortening
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. cloves
- 1/2 tsp. salt
- 1 cup of cold water
- 1 tsp. baking soda dissolved in a little hot water
- 2 tsp. vanilla
- 3 1/2 cups flour
- 1 cup chopped nuts
- Topping:
- 1/4 cup brown sugar
- Chopped nuts
Strawberry Pie
By therman
food
- 1 pie crust, pre-baked
- 1 pint ripe strawberry
- 1 (3 ounce) package strawberry Jell-O gelatin dessert
- 2 tablespoons cornstarch
- 1 cup hot water
- 1 cup cold water
- 1/2 cup sugar
- whipped cream
Stuffed Butternut Squash
By therman
Rachel Ray's Very cheesy
- 2 butternut squash
- EVOO, for drizzling
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- 4 tablespoons butter
- 10 to 12 fresh whole sage leaves
- 1/4 to 1/2 cup chicken stock
- 1 1/2 cups shredded sharp yellow Cheddar
- 1 1/2 cups shredded Parmigiano-Reggiano
- 1 cup ricotta cheese (fresh cow or sheep's milk)
Slow-Braised Red Chile Beef
By therman
Sunset
- 4 to 5 cups reduced-sodium beef broth, divided
- 12 dried California or New Mexico chiles (about 3 oz.), stemmed, seeded, and rinsed
- 1 large onion, cut into chunks
- 4 large garlic cloves
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 boned, tied beef chuck roast (3 1/2 to 4 lbs.), rinsed and patted dry
- Kosher salt
- pepper
Key West Black Bean Salad
By therman
Food
- 1 (15 ounce) can black beans, drain and rinse
- 1 cup corn (can)
- 2 ⁄3 cup sun-dried tomato, chopped (packed in oil)
- 1 small minced shallot
- 1 ⁄4 cup shredded gouda cheese
- 1 ⁄4 teaspoon cayenne pepper (ground)
- 3 tablespoons key lime juice
- 1 tablespoon olive oil
- Chopped cilantro
Kahula
By therman
Mix all together in a half gallon jar
- 1 quart water
- 3 cups sugar
- 4 tbsp. instant freeze dried coffee
- 1 tbsp. Cocoa
- 1 vanilla bean
Skinny Broccoli Salad
By therman
Missy's
- 2 stalks of uncooked broccoli, chopped
- 1 medium head of uncooked cauliflower, chopped
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 1 large tomato chopped or equivalent in halved cherry tomatoes
- 1/2 chopped red onion
- 1 large can of black olives, chopped
- 1/2 cup low-fat shredded cheddar cheese (I use 1 cup)
- 1 1/2 cups of fat free Ranch (I use the light Ranch and only used 1 cup)
Raspberry-White Chocolate Cheesecake Bars
By therman
All You
- 1 9-oz. box chocolate wafer cookies
- 5 tablespoons unsalted butter, melted $
- 1 cup frozen raspberries, thawed
- 1/4 cup plus 2 Tbsp. sugar $
- 2 8-oz. packages cream cheese, room temperature $
- 2 large eggs plus 2 large yolks $
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, melted and cooled
Sue's Pumpkin Cheesecake
By therman
Sue Baczewski
- Ginger Snap Crust (Works well with Graham Cracker Crust, too)
- 1 1/4 cups gingersnap cookie crumbs (crush cookies in a plastic bag with a rolling pin)
- 1/4 cup unsalted butter, melted
- Cheesecake
- Set all ingredients about an hour before so everything is at room temperature.
- 2 8 oz. packages of cream cheese
- 1 cup of sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 can of pumpkin (100% pumpkin – NOT pie filling)
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1 teaspoon cinnamon
Cory's Famous Mac and Cheese
By therman
Preheat the oven to 375 degrees F
- 1 stick (8 tablespoons) salted butter
- 4 blocks (8 ounces each) sharp cheddar cheese, such as Cracker Barrel, cut into 1-inch cubes
- 1 egg
- 1 teaspoon olive oil
- Pinch kosher salt
- 1 pound elbow macaroni
- 1 can cream of mushroom soup
- 1/2 can evaporated milk, such as Carnation
- 5 tablespoons sour cream
- 8 ounces extra-sharp cheddar cheese, shredded
- 1 cup crumbled butter crackers, such as Ritz