Therman's profile page
Recipes
Grilled Sweet-and-Sticky Chicken Thighs with Asparagus and Harissa
By therman
RR
- 1/4 cup EVOO
- 3 tablespoons tamari (dark soy sauce) or liquid amino
- 3 tablespoons aged balsamic vinegar
- 2 tablespoons honey or agave
- 4 cloves garlic, chopped
- 1 teaspoon fennel seeds
- 1 teaspoon crushed red pepper
- 1 lemon, zested and juiced
- 8 - 12 skinless, boneless chicken thighs (about 1 3/4 lbs.)
- 1 pound medium to large asparagus, ends trimmed or peeled
- Scallions, very thinly sliced on an angle
- Harissa thinned with olive oil, or sriracha, for drizzling
Andes Double Chocolate Peppermint Crunch Cookies
By therman
Preheat oven to 350 degrees
- 1 cup unsalted butter
- 2 tablespoons instant coffee granules
- 2 cups plus two tablespoons all-purpose flour
- 3/4 cup baking cocoa
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 package (10 oz.) Andes® Peppermint Crunch Baking Chips
- 1-4 oz. bar of semi-sweet chocolate, chunked
- 1 cup coarsely chopped pecans or walnuts (optional)
Carrot Macaroni and Cheese
By therman
Food&Wine
- 3/4 pound carrots, peeled and thinly sliced
- Zest and juice of 1 navel orange, zest removed in strips with a vegetable peeler
- Salt
- 3 cups penne rigate (9 ounces)
- 3 ounces sharp cheddar cheese, shredded (1 1/2 cups)
- 1 tablespoon chopped tarragon
- Freshly ground white pepper
Chicken Pasta Salad with Green Olives and Raisins
By therman
Hellman's
- 1 lb. bow tie pasta
- 2 Tbsp. olive oil
- 1 lb. boneless, skinless chicken breasts, cut into thin strips
- 1/2 onion, sliced
- 3/4 cup pitted green olives, halved
- 1/2 cup raisins
- 1 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil
- 1/2 cup orange juice
Brians's Eggnog
By therman
Virginia days
- 1 and 1/2 cups sugar
- 1 dozen eggs
- 1 quart milk
- 1 quart heavy whipping cream
- 1 quart of bourbon
Horseradish and Dill Cream Cheese Mashed Potatoes
By therman
ivillage
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1/2 cup (1 stick) butter
- 2/3 cup heavy cream
- 1/2 tablespoon dried dill
- 3 ounces cream cheese, softened
- 2 tablespoons bottled horseradish
- Salt and ground black pepper, to taste
Lobster Mac and Cheese
By therman
Coastal Living
- 8 ounces uncooked penne pasta
- 5 tablespoons plus 1 teaspoon butter, divided
- 3 tablespoons finely diced sweet onion
- 1 tablespoon chopped fresh thyme
- 1/8 teaspoon chopped saffron threads
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 12 ounces uncooked lobster tail meat, cut into bite-size pieces
- 1 tablespoon sherry
- 1 teaspoon lemon zest
- 3/4 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1 cup (4 ounces) grated Gruyère cheese
- 1 cup (4 ounces) grated white Cheddar cheese
- 3/4 cup panko
- 2 tablespoons chopped fresh chervil
Lemon Olive Oil Cake with Lemon Cream
By therman
BHG
- Cake:
- 2 eggs
- 1 cup (189 grams) sugar
- 2 cup (250 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2/3 cup olive oil
- 4 teaspoons finely shredded lemon peel
- 1/2 cup lemon juice
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- Lemon cream:
- 1 cup ice-cold whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon finely shredded lemon peel
- 2 teaspoons lemon juice
Spicy Shrimp Gratin
By therman
1 Toss the shrimp, lime juice, and hot pepper sauce in a bowl and let stand for about 15 minutes
- 1 1/2 lb (675 g) large shrimp, peeled and deveined
- 3 hot red chiles, seeded and minced
- juice of 2 limes
- 3 garlic cloves, minced
- few drops of hot red pepper sauce
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 cup heavy cream
- 2 red onions
- 3/4 cup shredded Gruyere
Eggplant Parmigiana
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