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Basic Pork and Red Chile Tamale Filling

Basic Pork and Red Chile Tamale Filling

By

Sunset

  • For pork:
  • 2 pounds bone-in pork shoulder or pork shoulder chops
  • 1 white onion, halved
  • 3 garlic cloves
  • 2 bay leaves
  • For red chile salsa:
  • 12 guajillo chiles
  • 1 white onion, quartered
  • 4 garlic cloves
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cumin
  • 1 About 1 tsp. salt, divided
  • 2 tablespoons vegetable oil
  • 1/2 About 1/2 tsp. pepper
0/5 (0 Votes)

Spinach Quiche

Spinach Quiche

By

Uses Stouffer's spinach soufflé

  • 1 package (12-oz.) STOUFFER'S Spinach Souffle, defrosted according to package directions
  • 5 Italian sausage links
  • 1 (9-inch) unbaked pie shell
  • 3 eggs, slightly beaten
  • 4 oz. mushrooms
  • 3 Tbsp. milk
  • 3 tablespoons sliced green onion
  • 6 oz. swiss cheese,
  • 1/4 teaspoon ground nutmeg
4/5 (1 Votes)

CAPELLINI PASTA WITH FLORIDA ROCK SHRIMP, HEIRLOOM TOMATOES, AND CHILES

CAPELLINI PASTA WITH FLORIDA ROCK SHRIMP, HEIRLOOM TOMATOES, AND CHILES

By

Grand Marlin

  • 3/4 lb. capellini pasta
  • 2 Tbsp. sliced garlic
  • 1/2 cup extra virgin olive oil
  • 1 cup white wine
  • 2 Fresno chiles, seeded and julienned
  • 1 lb. rock shrimp
  • 2 pts. Heirloom tomatoes, seeds removed, rough chop
  • 2 small squash, outside only, julienne
  • 2 zucchini, outside only, julienne
  • 18 leaves of basil
  • 1/4 lb. butter
  • Salt and pepper taste
0/5 (0 Votes)

Cauliflower Gratin

Cauliflower Gratin

By

Ina

  • 1 (3-pound) head cauliflower, cut into large florets
  • Kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup freshly grated Gruyere, divided
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup fresh bread crumbs
0/5 (0 Votes)

Spice-Rubbed New York Strip with Avocado-Lime Salsa

Spice-Rubbed New York Strip with Avocado-Lime Salsa

By

Cooking Light

  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons finely chopped seeded serrano chile
  • 1 avocado, peeled and diced
  • 1/2 teaspoon salt, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon ground cinnamon
  • 2 8-ounce) New York strip steaks, trimmed
  • Cooking spray
0/5 (0 Votes)

Basil-Crusted Leg of Lamb with Lemon Vinaigrette

Basil-Crusted Leg of Lamb with Lemon Vinaigrette

By

Food and Wine

  • 3/4 cup pine nuts (4 ounces)
  • 2 cups packed basil leaves, plus 2 tablespoons chopped basil
  • 2/3 cup plus 1 tablespoon extra-virgin olive oil—1/3 cup warmed
  • 3 slices of packaged white bread, toasted and torn into pieces
  • 2 garlic cloves, crushed
  • 1 tablespoon finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • Cayenne pepper
  • One 5-pound trimmed and butterflied boneless leg of lamb
  • 3 tablespoons unsalted butter
  • 2 thyme sprigs
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
0/5 (0 Votes)

Chantilly Cream

Chantilly Cream

By

Whip all with electric mixer on high until stiff

  • 2 cups heavy cream
  • 1 TBSP. vanilla extract
  • 2/3 cup granulated sugar
0/5 (0 Votes)

Andouille Sausage Jambalaya with Shrimp

Andouille Sausage Jambalaya with Shrimp

By

Southern Living

  • 1 pound andouille sausage, sliced
  • 1 tablespoon canola oil
  • 2 (8-oz.) packages prechopped onion, celery, and bell pepper mix
  • 4 garlic cloves, minced
  • 1 tablespoon Creole seasoning
  • 1 teaspoon dried thyme
  • 2 (14.5-oz.) cans fire-roasted diced tomatoes
  • 2 cups chicken broth
  • 2 (3.5-oz.) packages boil-in-bag rice
  • 1 pound medium-size raw shrimp, peeled and deveined
  • Chopped fresh parsley
  • Sliced green onions
  • Hot sauce (optional)
4/5 (1 Votes)

Red Snapper Fillets with Tomatoes and Black Olives

Red Snapper Fillets with Tomatoes and Black Olives

By

Atkins

  • 1 Tablespoon olive oil
  • 1 small onion, chopped
  • 10 greek olives, pitted and chopped
  • 2 plum tomatoes, chopped
  • 2 Tablespoons capers
  • 2 garlic cloves, pushed through a press
  • 1/2 Cup dry red wine
  • 1/8 Teaspoon crushed red pepper flakes
  • 4 Tablespoons unsalted butter
  • 2 Pounds red snapper fillets
0/5 (0 Votes)

Roasted Cauliflower, Tomato and Goat Cheese Casserole

Roasted Cauliflower, Tomato and Goat Cheese Casserole

By

NY Times

  • 1 medium-size head of cauliflower
  • 3 tablespoons olive oil, divided
  • 1 teaspoon fine grain sea salt
  • 1/4 teaspoon ground pepper
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon thyme
  • 1 (14.5 oz / 411 gr) can diced tomatoes (I used Muir Glen Organic Tomato)
  • 1/4 teaspoon ground coriander
  • A pinch red pepper flakes
  • A pinch of ground cinnamon
  • 2 large free-range organic eggs (or 3 medium)
  • 3/4 cup / 3 oz / 85 gr goat cheese, crumbled (Trader Joe’s sells crumbled goat cheese)
  • 2 tablespoons freshly chopped parsley
0/5 (0 Votes)