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Recipes
Red Snapper with Feta
By therman
Chef Dan Dunn
- 2 Snapper fillets
- 6 ounce pack Feta cheese
- 2 tomatoes chopped
- 1 tablespoon capers
- 2 tablespoons olive oil
- 1 cup chopped kalamata olives
- 1 teaspoon garlic chopped
- Few leaves of fresh basil and oregano chopped
Garlic Grits
By therman
Millie Green
- 4 cups boiling water
- 1 tsp. salt
- 1 cup grits
- 1 stick of butter
- 1 tube of garlic cheese
- 2 eggs, beaten with a little milk
- 1 1/2 cups crushed corn flakes
- 1/2 stick butter, melted
Ricotta Meatballs
By therman
BHG
- 1 large yellow onion, finely chopped (1 cup)
- 1/4 cup minced garlic (about 2 heads)
- 3 tablespoons olive oil
- 2 eggs, lightly beaten
- 2 1/2 pounds 80% lean ground beef
- 1 cup grated Grana Padano cheese (2 ounces)
- 1 15 ounce carton whole milk ricotta cheese
- 1 cup panko bread crumbs
- 1/2 cup chopped fresh flat-leaf Italian parsley
- 1/2 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Fresh Tomato Marinara Sauce (see recipe under sauces)
- Shaved Grana Padano cheese (optional)
Oven Chicken Santa Fe
By therman
Cooks
- 1 can pineapple (chunks)
- 2 whole chicken breasts (split)
- 1 tbsp. olive oil
- 1 tsp. cumin
- 1 tsp. oregano (crumbled)
- 2 lg. cloves garlic (pressed)
- 1 lg. onion, chopped
- 1 c. uncooked rice
- 1 c. tomatoes, chopped (14 1/2 oz.)
- 10 oz. enchilada sauce
- 1 c. raisins
- 1 green bell pepper, chopped
- 1/2 c. water
Wake-Up Casserole Recipe
By therman
Jennifer Rowe
- 8 frozen hash brown patties
- 4 cups (16 ounces) shredded cheddar cheese
- 1 pound cubed fully cooked ham (2 cups)
- 7 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
Linda's Mom's Egg Rolls
By therman
Stir fry pork and carrots until cooked
- Pork shoulder, ground one time
- 4 eggs fried and sliced
- celery, sliced thin
- carrots, minced
- onions, diced
- Bean sprouts
- salt and pepper to taste
- curry powder
- sugar
- cornstarch
Flan de Coco (Coconut Flan)
By therman
Allrecipes
- 1 1/2 cups white sugar
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1/2 cup milk
- 6 eggs
- 1/2 cup fresh shredded coconut
Fresh Tomato Marinara Sauce
By therman
BHG
- 2 ounces pancetta, chopped (optional)
- 1/3 cup finely chopped onion (1 small)
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 2 pounds fresh roma tomatoes, peeled, seeded, and chopped (about 3 cups), or one 28-ounce can whole peeled roma tomatoes, drained and chopped
- 1/2 cup dry red wine
- 1 teaspoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup snipped fresh basil
Tangy Tzatziki Pasta Salad
By therman
Southern Living great pasta salad recipe
- (16-oz.) container low-fat plain Greek yogurt
- 1/4 cup olive oil
- 1 tablespoon chopped fresh dill
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 3 garlic cloves
- 1 (16-oz.) package penne pasta
- 1 cup pitted kalamata olives, sliced
- 2 cucumbers, peeled, seeded, and diced
- 3/4 cup sun-dried tomatoes in oil, drained and chopped
- 1 (9.9-oz.) jar marinated artichoke hearts, drained and chopped
- 1 1/2 cups crumbled feta cheese
Grilled Sweet-and-Sticky Chicken Thighs with Asparagus and Harissa
By therman
Rachel Ray
- 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