Therman's profile page
Recipes
Nut Margueritas
By therman
Vicki Herman
- 1 egg white
- 2/3 cup sugar
- 1/8 tsp. salt
- 1/3 cup chopped nuts
- 1/2 tsp. vanilla
Trash Can Nachos
By therman
Guy Fieri
- 2 minced garlic cloves
- 2 tablespoons lime juice
- 1 teaspoon kosher salt
- 8 ounces skirt steak
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup each whole milk and heavy cream
- 2 ounces each grated mild cheddar, monterey jack, Oaxaca and asadero cheese
- pinch each of cayenne and cumin
- 1 tablespoon each minced pickled jalapenos and pickled jalapeno juice and 2 tablespoons pico de gallo
- 1 cup dried black beans
- 1/2 cup minced sweet onion
- 1 clove minced garlic
- 1/2 tablespoon kosher salt and 1 sprig epazote (or 1 teaspoon dried Mexican oregano
- Tortilla chips
- Cotija cheese
- sliced red onion
- julienned radish
- chopped cilantro
- Mexican crema
Roys Blackened Tuna
By therman
Vegas
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 3 tbsp. paprika
- 1 tsp. cayenne pepper
- 1 tbsp. chili powder
- 1/4 tsp. ground black pepper
- 1 tsp. sea salt
Green Jalapeño Hot Wings
By therman
Food and Wine
- 5 pounds chicken wings, split at the joints and tips reserved for stock (see Note)
- Salt and freshly ground pepper
- 1/2 cup green jalapeño hot sauce
- 2 tablespoons coarsely chopped pickled jalapeños
- 1 stick unsalted butter
- 2 large garlic cloves, minced
- 1/2 cup plain nonfat yogurt
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 ounces blue cheese, crumbled (1/2 cup)
- Celery sticks, for serving
- Notes Precut wings are available at supermarkets.
Terrific Toffee
By therman
BHG
- 1 cup unblanched whole almonds, toasted and coarsely chopped
- 3/4 cup semisweet chocolate pieces
- 3/4 cup milk chocolate pieces
- 1/3 cup white baking pieces
- 2 tablespoons malted milk powder
- 1 cup butter
- 1 cup sugar
- 3 tablespoons water
Cauliflower Steaks with Roasted Red Pepper sauce
By therman
Publix
- 1 cup drained, bottled roasted red sweet peppers
- 3 Tbsps. extra virgin olive oil, divided
- 1 Tbsp. balsalmic vinegar
- 1 clove garlic, sliced
- 1 large head cauliflower, about 2 1/2 lbs., with leaves removed
- Chopped, pitted green and/or black olives
- Cracked black pepper
Roasted Spiced Pistachios: The Perfect Salty Snack
By therman
babble
- 8 cups roasted, salted pistachios
- 3 tablespoons unsalted butter, melted
- 1/4 cup Worcestershire sauce
- 1 teaspoon chile powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon ground cinnamon
Eggplant Involtini
By therman
Rolled up eggplant stuffed with ricotta and pine nuts
- 1 tablespoon extra-virgin olive oil
- 2 pounds tomatoes, seeded and coarsely chopped (about 3 large)
- 1/2 teaspoon kosher salt, divided
- 4 garlic cloves, crushed and divided
- 12 (1/4-inch-thick) lengthwise slices eggplant (about 2 medium)
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 2 tablespoons pine nuts, lightly toasted
- 1 ounce whole-wheat French bread, toasted and torn into pieces
- 8 ounces part-skim ricotta cheese
- 1 teaspoon grated lemon rind
- 1 large egg
- 3/4 cup chopped fresh basil leaves, divided
- 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided
Chile Chocolate Torte with Cinnamon Whipped Cream
By therman
BHG
- Nonstick cooking spray
- All-purpose flour
- 1 cup whole blanched almonds
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 pound Mexican chocolate, such as Ibarra, or 1 lb. semisweet chocolate, coarsely chopped
- 3 ounces semisweet chocolate, coarsely chopped
- 1 cup butter
- 6 egg yolks
- 1/4 cup strong brewed coffee, cooled
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- 1/2 teaspoon chipotle chili powder or 1/4 tsp. cayenne pepper (optional)
- 1/2 teaspoon ground cinnamon (divided use)
- 6 egg whites
- 1/4 cup granulated sugar
- 1 cup whipping cream
- 1/4 cup powdered sugar
- Whole blanched, unblanched or candied almonds
- Crushed chipotle chile pepper (optional)
Grilled Salmon Salad
By therman
Rachael Ray
- Orange Vinaigrette:
- Orange Vinaigrette, recipe follows
- 20 asparagus spears
- 4 (6-ounce) salmon fillets
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 pound baby salad greens
- 1 cup kalamata olives, sliced in half
- 2 oranges, peeled and segmented
- 1 small red onion, thinly sliced
- 2 oranges
- 1 tablespoon finely chopped shallots
- 1 teaspoon light brown sugar
- 1 tablespoon seasoned rice vinegar
- 1 cup canola oil
- 1/2 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon orange oil (recommended: Boyajian Orange Oil*)