Therman's profile page
Recipes
Rice and Easy Casserole
By therman
Goya Rice recipe
- 2 tbsp. butter, divided
- 1 box (8 oz.) GOYA® Yellow Rice
- 1 tbsp. GOYA® Extra Virgin Olive Oil
- 1 small yellow onion, finely chopped (about 1/2 cup)
- 1/2 tsp. cayenne pepper
- 1 pkg. (8 oz.) frozen chopped spinach, thawed and drained
- 2 eggs
- 1 cup milk
- 4 1/2 cups shredded sharp cheddar cheese, divided
- 1 tsp. dried basil
- 1 tsp. finely chopped fresh parsley
- 1 tsp. dried thyme
Cioppino
By therman
Coastal Living
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried crushed red pepper
- 1 1/2 teaspoons salt
- 1/2 teaspoon coarsely ground black pepper
- 4 cups seafood broth, chicken broth, or clam juice
- 1 cup dry white wine
- 2 (28-ounce) cans fire-roasted diced tomatoes, undrained
- 1/4 cup tomato paste
- 12 littleneck clams, scrubbed
- 1 pound firm white fish such as Alaska halibut or cod
- 1 pound raw small or medium shrimp, peeled and deveined
- 1 pound cracked Dungeness crab, king or snow crab claws, or jumbo lump crab
- 1/2 pound squid, bodies sliced into 1/4-inch rings and tentacles halved (optional)
- 1/4 cup chopped fresh parsley
- Sourdough bread
Breakfast Hash
By therman
Jennifer Rowe
- 3 Cup(s) Ore Ida Potatoes O'Brien
- 1/2 Cup(s) Chopped Onions
- 8 Ounce(s) PORK SAUSAGE, FRESH
- 6 EGGS beaten, or 1 3/4 cups egg substitute
- 1/4 Teaspoon(s) SALT
- 1 TOMATO medium, chopped
- 1/4 Cup(s) PARMESAN CHEESE grated
Zucchini-Ricotta Fritters
By therman
Mario Batali
- 2 medium zucchini (about 7 ounces each), coarsely shredded
- 2 garlic cloves, very thinly sliced
- 3 large scallions, very thinly sliced
- 1/2 cup fresh sheep-milk ricotta cheese
- 2 large eggs
- 2 teaspoons finely grated lemon zest
- Kosher salt and freshly ground pepper
- 3/4 cup all-purpose flour
- Olive oil, for frying
- Lemon wedges, for serving
Buffalo Chicken Nachos
By therman
Guy Fieri
- Buffalo Sauce:
- 1 tablespoon vegetable oil
- 4 tablespoons unsalted butter
- 1 jalapeno, minced
- 1 tablespoon minced garlic
- 1 1/2 cups hot sauce, such as Frank's RedHot
- 1 cup low-sodium chicken broth
- 1 tablespoon fresh lime juice
- 1 tablespoon white vinegar
- Kosher salt and freshly ground black pepper
- Dry Rub:
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne
- 1 teaspoon celery salt
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Three 5-ounce boneless, skinless chicken breasts, sliced lengthwise into 3 strips
- Pita Chips:
- Canola oil, for deep-frying
- 8 pitas, each cut into 8 wedges
- Kosher salt
- Blue Cheese Topping:
- 1/2 cup milk
- 3/4 cup crumbled smoked blue cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons finely sliced fresh chives
- Kosher salt and freshly ground black pepper
- 2 cups shredded mozzarella
- Garnish:
- 1/2 cup finely sliced celery
- 1/2 cup finely sliced radish
- 1/2 pickled jalapeno, drained and thinly sliced
- 2 tablespoons grated Parmesan, optional
Shrimp Rémoulade Deviled Eggs
By therman
Southern Living
- 3/4 cup mayonnaise
- 3 tablespoons minced green onions
- 1 tablespoon minced fresh parsley
- 1 1/2 tablespoons Creole mustard
- 2 teaspoons lemon zest
- 2 garlic cloves, pressed
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 12 large eggs
- 1 cup finely chopped cooked shrimp (about 3/4 lb. peeled and deveined cooked shrimp)
Baked Chicken and Rice With Black Beans
By therman
Southern Living
- 1 (10-oz.) package yellow rice mix
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped carrot
- 1 tablespoon olive oil
- 2 cups cubed cooked chicken
- 1 (15-oz.) can black beans, drained
- 1 (10-oz.) can diced tomatoes and green chiles, undrained
- 2 cups (8 oz.) grated Monterey Jack cheese
Slow-Cooker Turkey Chili with Quinoa
By therman
Southern Living
- 2 pounds lean ground turkey breast
- 2 tablespoons olive oil
- 2-4 jalapeño peppers
- 2 large poblano peppers
- 1 (48-oz.) container reduced-sodium chicken broth
- 2 (15.5-oz.) cans great Northern beans, drained and rinsed
- 2 (15.5-oz.) cans navy beans, drained and rinsed
- 1 (12-oz.) bottle beer
- 1 cup uncooked quinoa
- 2 medium-size yellow onions, diced
- 5 garlic cloves, minced
- 3 teaspoons kosher salt
- 3 teaspoons ground cumin
- 2 teaspoons dried oregano
- Cilantro Sauce
- 1 bunch fresh cilantro (leaves and stems)
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 jalapeño pepper, seeded and chopped
- 1 garlic clove
- 1/4 cup water
- Garnishes: shredded Cheddar cheese, sour cream, lime wedges, sliced avocado, diced red bell peppers
Spicy Pesto Wings
By therman
Eddie Jackson
- Peppered Canola Oil:
- 1 cup canola oil
- 5 teaspoons red chile flakes
- 1 clove garlic
- Zest of 1 lemon
- Pesto:
- 1 cup fresh basil leaves
- 1/3 cup grated Parmesan Romano cheese blend
- 3 tablespoons pine nuts
- 3 cloves garlic
- Juice of 1/2 lemon
- Kosher salt and freshly ground black pepper
- Wings:
- 2 tablespoons olive oil, plus more for greasing the baking sheet
- 2 pounds chicken wings
- Kosher salt and freshly ground black pepper
- Grated Parmesan, for sprinkling
Hidden Valley Ranch Oyster crackers
By therman
Gayfers
- 1 package Hidden Valley Ranch Milk recipe, original Ranch Dressing mix
- 1/2 tsp. dill weed
- 1/4 cup canola oil
- 5 cups of oyster crackers
- 1/4 tsp. lemon pepper
- 1/4 tsp. garlic powder