Therman's profile page
Recipes
Lemon Meltaways
By therman
Southern Living
- 3/4 cup plus 2 Tbsp. butter, softened
- 1 1/2 cups powdered sugar, divided
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon table salt
- Parchment paper
Spicey slow cooked pork roast
By therman
Mix everything together except the pork, cilantro, and lime juice in the slow cooker
- 3 cans (10 oz. size) red enchilada sauce
- 1 large onion, chopped
- 3 tsp. jarred minced garlic in oil
- 1/2 tsp. pepper
- 2 1/2 lbs. boneless pork loin roast, trimmed
- 1/2 cup snipped fresh cilantro
- 2 tbsp. lime juice
- Sour cream
Grand Marlin Ahi Poke
By therman
Actual recipe
- Poke Sauce:
- 1/4 cup cucumber, 1/4” dice
- 1/2 cup cilantro, chopped
- 1/4 cup green onion, minced
- 1 Tbsp. ginger, mince
- 1 Tbsp. jalapeno,minced
- 1 Tbsp. shallot, minced
- 1 Tbsp. garlic, minced
- Zest of one lime and juice
- 1/2 cup avocado, 1/4 “ dice
- 1/2 lb. sushi grade tuna, 1/4” dice
- 1/2 cup Poke sauce
- Toasted Macadamia nuts to garnish
- Red chili oil to garnish
- Sea salt with lime zest
- pepper to taste
- Fried rice crackers
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar
- 1/4 cup sesame oil
- 1/2 Tbsp. hot chili paste
- 1/4 tsp. sugar
Stuffed Eggplant Steaks
By therman
RR
- 2 1 1/2 pounds eggplants, peeled
- Salt and pepper
- 2 5 ounce bags baby spinach
- 1/4 cup fresh ricotta cheese
- 1/4 cup extra-virgin olive oil
- 4 1/2-inch-thick slices ciabatta bread
- 1 clove garlic, halved lengthwise
- 1 1/2 cups shredded smoked mozzarella cheese (about 6 ounces)
- 3/4 cup chunky marinara sauce, warmed
Mustard-Glazed Planked Salmon
By therman
Coastal Living
- 1 large cedar plank
- 4 (6- to 8-ounce) skin-on sockeye salmon fillets
- 1/4 cup whole grain mustard
- 1/4 cup firmly packed light brown sugar
- 1/2 teaspoon orange zest
- 1 tablespoon fresh orange juice
- 1/4 teaspoon cracked black pepper
- 1/8 teaspoon salt
- 4 orange slices, halved
- Garnish: chopped chives
CHART HOUSE MUD PIE
By therman
Crush wafers and add butter
- 1/2 pkg. Nabisco chocolate wafers
- 1/2 cube butter, melted
- 1 gal. coffee ice cream, softened
- 1 1/2 c. fudge sauce
- whipped cream
- slivered almonds
Shrimp Miami
By therman
Millie
- 2 lbs. shelled, deveined, large shrimp
- 2 oz. olive oil
- 2 tsp. salt
- 1 tsp. white pepper
- 2 oz. dry vermouth
- 2 tbsps. lemon juice
Lemon Tarragon-Brined Whole Chicken
By therman
Cooking Light
- 7 cups water, divided
- 2 tablespoons grated lemon rind
- 8 tarragon sprigs
- 1 cup kosher salt (such as Diamond Crystal)
- 1/2 cup sugar
- 2 cups ice cubes
- 1 (4 1/2-pound) roasting chicken
- 1 tablespoon chopped fresh tarragon, divided
- 2 teaspoons freshly ground black pepper, divided
- Cooking spray
- 1/4 cup fresh lemon juice, divided
Triple Chocolate Brownie-Mousse Stacks
By therman
Southern Living
- BROWNIES
- Vegetable cooking spray
- 3/4 cup butter
- 1 (4-oz.) bittersweet dark chocolate baking bar, chopped
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon table salt
- MILK CHOCOLATE MOUSSE
- 1/2 (12-oz.) package milk chocolate morsels (1 cup)
- 1/4 cup creamy peanut butter
- 1 cup heavy cream
- WHITE CHOCOLATE MOUSSE
- 1 cup white chocolate morsels
- 1 1/4 cups heavy cream, divided
- ADDITIONAL INGREDIENTS
- 8 large paper clips
- Heavy-duty aluminum foil
- Garnish: shaved chocolate
Snapper Caribe
By therman
Patti's
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups white onions, thinly sliced
- 2 tablespoons garlic, minced
- 4 cups plum tomatoes, seeded and chopped
- 1/2 cup yellow bell pepper, chopped
- 1 1/2 cups dry white wine
- 2/3 cup green olives, sliced
- 1/4 cup capers, drained
- 1/8 teaspoon red pepper flakes
- 4 (6-ounce) snapper fillets
- 2 tablespoons butter
- 1/4 cup fresh cilantro, chopped