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Recipes
Fresh Mozzarella, Heirloom Tomato, and Basil Pizza
By therman
Cooking Light
- 12 ounces refrigerated fresh pizza dough
- 1/2 cup fresh basil leaves
- 2 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves
- 1 tablespoon water
- 4 ounces fresh mozzarella cheese, thinly sliced
- 2 (6-ounce) heirloom tomatoes cut into quarter-inch-thick slices
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Tiramisù
By therman
Carrabas
- 2 large eggs
- 1/3 cup plus 1 tablespoon sugar
- 1 tablespoon dark rum, such as Myer’s
- 1/2 teaspoon vanilla extract
- 1 container (16 to 17 ounces) mascarpone
- 2 cups brewed Italian roast coffee, cooled
- 2 tablespoons hazelnut liqueur, such as Frangelico
- 2 tablespoons coffee liqueur, such as Tia Maria
- 32 dry ladyfingers (savoiardi), about 9 ounces
- 1 bar (3 1/2 ounces) semisweet or bittersweet chocolate, grated on the large holes of a box grater
Zucchini-Olive Oil Cake
By therman
For cake: Preheat oven to 350 degrees F
- Cream Cheese Frosting:
- 2 1/2 cups coarsely shredded unpeeled zucchini (1 large)
- 2 1/3 cups granulated sugar
- 3/4 cup Arbequina olive oil or other extra-virgin olive oil
- 4 eggs
- 2/3 cup unsweetened vanilla almond milk
- 2 teaspoons vanilla
- 4 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 recipe Cream Cheese Frosting
- Fresh figs and olive leaves (optional)
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon vanilla
- 3 cups powdered sugar
Bacon and Avocado Macaroni Salad
By therman
Delicious
- 12 ounces elbows pasta
- 5 slices bacon, diced
- 2 avocados, halved, seeded, peeled and diced
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons fresh thyme leaves, for garnish
- For the lemon thyme dressing
- 3/4 cup mayonnaise
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 tablespoons lemon zest
- 1 tablespoon sugar
- 1 teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup olive oil
Maple Baked Beans
By therman
Country Living
- 1 tbsp. vegetable oil
- 1/2 lb. smoked sausage
- 1 large onion
- 4 clove garlic
- 1 1/2 tsp. paprika
- 2 tbsp. Dijon mustard
- 1/4 c. tomato paste
- 1/3 c. Apple-Cider Vinegar
- 2 c. low-sodium chicken broth
- 1 c. maple syrup
- 3/4 tsp. salt
- 1/2 tsp. fresh-ground pepper
- 1 lb. navy beans
The "Recipe"
By therman
Kathy
- 1 small can limeade
- 3 cans grapefruit soda (or 1 can concentrate)
- Rum
- Water
Pecan-Crusted Artichoke Spread
By therman
BHG
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 3 cloves garlic, minced
- 4 cups coarsely chopped fresh spinach
- 1 14 ounce can artichoke hearts, drained and chopped
- 1 8 ounce package reduced-fat cream cheese (Neufchatel), softened
- 1/2 cup fat-free mayonnaise dressing or salad dressing
- 2 cups shredded reduced-fat cheddar cheese (8 oz.)
- 1/2 cup grated Parmesan cheese (2 oz.)
- 2 dashes bottled hot pepper sauce
- 1/4 cup finely chopped pecans
- Baguette-style French bread slices, toasted
Curry Turkey Patties
By therman
Rachel Ray
- 2 slices stale white bread, crusts trimmed
- Whole milk, for soaking
- 1 pkg. (1 1/4 to 1 1/2 lbs.) ground turkey breast
- Salt and pepper
- 1/4 cup mango chutney, such as Patak's mild, plus more for topping
- 1/4 cup plain greek yogurt, plus more for topping
- 1 egg, beaten
- 1 small red chile pepper, such as fresno, seeded and chopped
- 3 - 4 thin scallions, finely chopped
- 1 piece (1 inch) ginger, grated
- 2 large cloves garlic, grated
- 3 tablespoons finely chopped, toasted pine nuts, almonds or pistachios
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- A small handful cilantro, finely chopped
- Melted butter or vegetable oil, for frying
- 4 pieces toasted or grilled naan or other flatbread
- Toppings, hot giardiniera or pickled peppers, cucumber slices, lettuce leaves, tomato slices, chopped red onion
Chicken-and-Avocado Soup with Fried Tortillas
By therman
Food and Wine
- 3 1/2 tablespoons cooking oil
- 4 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
- 1 clove garlic
- 1 jalapeño chile, seeds and ribs removed
- 2 ripe avocados, preferably Haas, skin and pit removed
- 1 tablespoon lime juice
- 1/4 teaspoon Tabasco sauce, plus more to taste
- 3 1/2 cups water
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1 onion, chopped
- 3 cups canned low-sodium chicken broth or homemade stock
- 1 pound boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips
Carol's Carrot Cake
By therman
Mix and bake at 325 degrees until done, 30 to 60 minutes
- Cake:
- 2 cups flour
- 1 tsp. cinnamon
- 1 1/2 cups vegetable oil
- 4 eggs
- 1 1/2 cups chopped pecans
- 2 tsp. salt
- 2 cups sugar
- 3 cups grated carrots
- Frosting:
- 1 box confectioners sugar
- 8 oz. cream cheese
- 1/2 stick margarine
- 2 tsp. vanilla