Therman's profile page
Recipes
Sweet pepper salmon
By therman
Publix
- 4 salmon fillets (skin removed)
- 1/4 cup whole smoked almonds
- 2 tsp. chili powder
- 2 tsp. paprika
- 1 tsp. garlic pepper seasoning
- 1/4 cup maple syrup
- 1 tbsp. light soy sauce
Fettuccine-and-Asparagus al Burro
By therman
Southern Living
- 1 pound fresh thin asparagus
- 4 to 6 oz. thick pancetta slices, diced
- 1 (9-oz.) package refrigerated fettuccine
- 2 tablespoons butter, at room temperature
- 3 tablespoons extra virgin olive oil
- 1/2 cup freshly shredded Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Toppings: shaved Parmesan cheese, freshly ground pepper
Ginny's bread stuffing fish casserole
By therman
Prepare stuffing as directed on package
- 2 cups sour cream
- 1 14 oz. package herb bread stuffing
- 2 lbs. white fish
- 1/2 tsp. each; salt, celery seed, and dill weed
- 2 tbsp. flour
- Paprika
Chili Con Carne
By therman
Vicki Herman
- 5 lbs. chuck roast
- 1/2 cup olive oil
- 1/2 cup flour
- 1/2 cup chili powder
- 2 tsp. cumin
- 2 tsp. oregano
- 6 cloves garlic - minced
- 4 cups beef broth
- salt
- pepper
Michele's Maple Glazed Walnuts
By therman
Michele Herman
- 1/2 cup pure maple syrup
- 1 tsp. Allspice
- 1 1/2 cups walnut pieces
King Cake Recipe by Sucre - New Orleans
By therman
One of the best
- Dough:
- 2/3 cup whole milk
- 5 tablespoons sugar, divided
- 1 1/2 teaspoons instant yeast
- 2 large eggs, room temperature
- 2 3/4 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted
- Filling:
- 8 oz cream cheese (1 pack)
- 1 ea egg yolk
- 1/8 cup sugar
- 1 teaspoon vanilla extract
- zest of 1 lemon
- Combine all ingredients and mix till smooth. Will be divided on 2 pieces of dough.
- Glaze:
- 2 cups powder sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Mix all ingredients till smooth and coat top of cooled cake. Allow glaze to dry before serving. Use food colors of purple, green, and gold for extra zing.
South-of-the-Border Crab Boil
By therman
Coastal Living
- 4 tablespoons chipotle chili powder
- 2 1/2 tablespoons kosher salt
- 2 tablespoons dried oregano
- 4 bay leaves
- 8 ounces Spanish chorizo, sliced into 1/4-inch-thick rounds
- 1 1/2 pounds red potatoes (about 16 small potatoes)
- 2 sweet onions with stems intact, peeled and quartered vertically
- 3 ears corn, husks removed and cut into thirds
- 4 pounds medium stone crab claws (about 16 claws)
- 1 1/2 pounds unpeeled large shrimp
- 4 jalapeños, thinly sliced
- 4 limes, cut into wedges
Marinated & Grilled Cobia
By therman
www
- 3 lbs. cobia
- 1/3 cup olive oil
- 1/3 cup lemon juice
- 1 1/2 teaspoons dry mustard
- 1 clove garlic (minced)
- 1 teaspoon salt
- 1/4 teaspoon pepper
Pasta Raphael
By therman
Red sauce for pasta
- 2 Jars Marinated artichoke hearts
- 1/4 c Olive oil
- 2 c Onions; chopped
- 2 tb Garlic; minced
- 1/2 ts Dried oregano
- 1/2 ts Dried basil
- 1 tb Black pepper; coarsely ground
- 1/2 ts Salt
- 1/2 ts Dried red pepper flakes
- 1 cn San Marzano Plum tomatoes, with juice
- 3/4 c Parmesan cheese
- 1/4 c Italian parsley; chopped
- Black olives, chopped
- Pasta
Pasta Raphael
By therman
Cook fettuccini according to package directions, drain and set aside
- 6 oz. marinated artichokes
- 1/2 c. olive oil
- 2 cups chopped onion
- 3 TBSP minced garlic
- 1/2 tsp. oregano
- 1/2 tsp. fresh basil
- salt/pepper to taste
- pinch of red pepper flakes
- 28 oz. can plum tomatoes
- 2 cans diced tomatoes with seasonings
- 1/2 c. parmesan
- 1/2 c. Italian parsley
- Black olives
- Fettuccini