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Recipes
Cherry Pecan Oatmeal Cookies
By therman
Rachel Ray
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 3 cups old-fashioned rolled oats
- 1 1/2 cups chopped pecans, toasted
- 1 1/3 cups dried cherries
Grilled Buttermilk Chicken
By therman
Sunset
- 1 quart buttermilk
- 1/2 cup chopped shallots
- 2 tablespoons chopped garlic
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1 tablespoon ground cumin
- 1 teaspoon pepper
- 6 chicken thighs (about 2 1/2 lb. total)
- 6 chicken drumsticks (about 1 3/4 lb. total)
Pork Fillets With Dark Cherry Sauce
By therman
Southern Living
- 2 pounds pork loin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 1/2 cup beef broth
- 1/4 cup bourbon
- 1 (17-ounce) can pitted dark sweet cherries
- 1 tablespoon cornstarch
- 2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons chopped fresh rosemary
- 1/2 teaspoon whole cloves
- 1/2 cup chopped pecans, toasted
- Garnish: fresh watercress
French Onion Soup and Alsace Pinot Gris
By therman
Food and Wine
- 2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
- 3 sprigs fresh thyme
- 2 Turkish bay leaves or 1 California
- 3/4 teaspoon salt
- 1/2 stick (1/4 cup) unsalted butter
- 2 teaspoons all-purpose flour
- 3/4 cup dry white wine
- 4 cups reduced-sodium beef broth (32 fl oz)
- 1 1/2 cups water
- 1/2 teaspoon black pepper
- 6 (1/2-inch-thick) diagonal slices of baguette
- 1 (1/2-lb) piece Gruyère, Comte, or Emmental
- 2 tablespoons finely grated Parmigiano-Reggiano
Sliced Tomatoes with Corn and Feta
By therman
Country Living
- 3 c. fresh corn kernels
- 2 c. baby arugula
- 4 oz. feta crumbled
- 2 tbsp. Chopped fresh oregano
- 1/3 c. olive oil
- 3 tbsp. red wine vinegar
- Kosher salt
- Freshly ground black pepper
- 2 lb. tomatoes, sliced
Nancy's Noodles
By therman
Nancy Shimabukuro
- 1 pkg of noodles (3 bags)
- 1/2 Head cabbage (sliced)
- Shredded carrots (1/2 bag)
- 1 onion (sliced) or green onions
- Meat of choice (I use stir fry beef)
Sausage Quiche
By therman
Elaine Weathers
- 1 lb. sausage
- 4 eggs
- 2/3 cup milk
- 1 tsp. salt
- 1 tsp. pepper
- 1/2 tsp. dried dill
- 1 1/3 cups sour cream
- 2 9" pie shells
- 1 cup cheddar
- 1 cup mozzarella
- 1 cup swiss
Meyer Lemon Vinaigrette
By therman
www
- 2 1/2 Meyer Lemons (juiced for a total of 1/2 cup fresh Meyer Lemon juice)
- 2 tablespoons Red wine vinegar
- 2 Garlic cloves
- 1 tablespoon Whole grain prepared mustard
- 1 tablespoon Dried Italian herbs
- 2 tablespoons Honey
- 1 tablespoon Granulated sugar
- Pinch of salt
- 1 1/2 cups Extra virgin olive oil
New York Style Cheesecake
By therman
Chef Kamal Rosa
- 2 1/3 cups graham cracker crumbs
- 1/4 cup all-purpose flour
- 1/2 cup unsalted butter, melted and cooled
- 3 (8-oz) packages cream cheese, softened
- 3/4 cup plus 1 tbsp. sugar
- 4 large eggs
- 2 large egg yolks
- 1/2 cup heavy cream
- 1 tsp. lemon zest
- 1/2 tsp. vanilla extract
Broccoli, Grape, and Pasta Salad
By therman
Southern Living
- 1 cup chopped pecans
- 1/2 (16-oz.) package farfalle (bow-tie) pasta
- 1 pound fresh broccoli
- 1 cup mayonnaise
- 1/3 cup sugar
- 1/3 cup diced red onion
- 1/3 cup red wine vinegar
- 1 teaspoon salt
- 2 cups seedless red grapes, halved
- 8 cooked bacon slices, crumbled