Therman's profile page
Recipes
Basic Roasted Poblano Chile and Cheese Tamale Filling
By therman
Sunset
- 1 1/2 pounds poblano chiles (4 to 6)
- Kosher salt to taste
- 18 ounces Oaxaca or Monterey jack cheese
Cajun Pork Chops
By therman
Atkins
- 1 Tablespoon paprika
- 1/2 Teaspoon ground cumin
- 1/2 Teaspoon ground sage
- 1/2 Teaspoon freshly ground black pepper
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon ground cayenne pepper, or to taste
- 1/2 Tablespoon butter
- 1/2 Tablespoon canola oil
- 4 boneless center-cut pork chops (1/2-inch thick)
Double Chocolate Cookies with a Peppermint Patty Surprise
By therman
RR
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 (6 oz.) unsalted butter, slightly softened
- 1 egg
- 24 miniature (about 1 1/2-inch) peppermint patties, such as York, unwrapped and chilled
- 6 ounces white chocolate (not chips), chopped
- Peppermint candy canes or candies, crushed or finely chopped
Marinade for Lamb
By therman
Add all ingredients to the zip-lock bag, seal, and smoosh around to blend everything together
- 1 ziploc bag (gallon size)
- 3 ⁄4 cup teriyaki sauce (I use Kikkoman)
- 1 ⁄4 cup low sodium soy sauce
- 6 cloves minced garlic
- 1 ⁄2 teaspoon black pepper
- 1 teaspoon dried rosemary
- 1 ⁄4 teaspoon dried thyme
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
Giada's Turkey Breast Porchetta
By therman
The day before roasting: Begin by chopping ½ teaspoon of the fennel seeds
- 1 1/2 teaspoons fennel seeds
- 2 teaspoons kosher salt
- 1 teaspoon orange zest
- 1 (3 1/2-pound) boneless, skinless turkey breast, butterflied
- 1/4 cup panko bread crumbs
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons extra-virgin olive oil
- 1 small fennel bulb, cored and cut into 1/4-inch dice
- 1 shallot, minced
- 1 small apple, cored and cut into 1/3-inch dice
- 1 tablespoon chopped fresh rosemary leaves
Beef and Cheese Manicotti
By therman
Giada De Laurentiis
- 4 teaspoons olive oil
- 1 medium onion, coarsely chopped
- 1 pound ground beef
- Salt and freshly ground black pepper
- 14 (8-ounce package) manicotti
- 1 (15-ounce) container whole-milk ricotta
- 3 cups shredded mozzarella
- 1 cup grated Parmesan
- 2 tablespoons chopped fresh Italian parsley leaves
- 2 garlic cloves, minced
- 3 cups marinara sauce
- 2 tablespoons butter, cut into pieces
Pamliers
By therman
Erin Hansert
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- Zest of 1 orange
- 1/2 (17.3-ounce) package (1 sheet) frozen puff pastry, thawed
Ziti, Eggplant, and Fontina Gratin
By therman
Food and Wine
- 7 tablespoons olive oil
- 1 large eggplant (about 1 3/4 pounds), peeled and cut into 1/4-inch dice
- 1 1/4 teaspoons salt
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon fresh-ground black pepper
- 1 pound ziti or penne
- 1/2 pound fontina, grated (about 2 cups)
Olives with Orange and Fennel
By therman
Sunset
- 1 small orange
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 2 1/2 cups assorted brine-cured unpitted olives, such as Niçoise, Picholine, Kalamata, and Castelvetrano, drained
- Leaves and tender stems from 5 to 6 thyme sprigs
- 1/8 teaspoon red chile flakes
- 3/4 teaspoon fennel seeds, lightly crushed
- 1 tablespoon sherry vinegar
Spanish Stew Chicken Thighs
By therman
Rachel Ray
- 2 tablespoons EVOO
- 8 skinless, boneless chicken thighs (2 lbs.)
- Salt and pepper
- 1/2 pound cured chorizo, chopped
- 1 red mild frying or bell pepper, chopped
- 2 - 3 small ribs celery with leafy tops, chopped
- 1 onion, chopped
- 4 cloves garlic, thinly sliced
- 1 jalapeno or fresno chile pepper, thinly sliced
- 1/4 cup dry sherry or white wine
- 1 (15 oz.) diced or crushed tomatoes
- 1 1/2 cups chicken stock
- 1/2 cup flat-leaf parsley
- 1/4 cup sliced pimiento- stuffed olives
- Crusty bread, for mopping