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Recipes
Lemon Ricotta Cookies with Lemon Glaze
By therman
Giada
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15-ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
Pork Chile Verde with Red Chile Salsa
By therman
bon appetit
- Chili:
- 3 cups (or more) chicken broth, divided
- 1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
- 1 bunch green onions, coarsely chopped
- 1 1/2 cups (packed) fresh cilantro with tender stems
- 6 garlic cloves, peeled
- Olive oil
- 1 4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes
- 1 large onion, chopped (about 2 cups)
- 1 tablespoon cumin seeds
- 3/4 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim)
- 2 teaspoons dried oregano (preferably Mexican)
- 1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch cubes t
- Chopped fresh cilantro
- R1 tablespoon olive oil
- 1 2-ounce package dried ancho chiles, stemmed, seeded, coarsely torn
- 3 garlic cloves, sliced
- 2 tablespoons honey
- 1/4 teaspoon ground cinnamon
- ed Chili salsa:
Pork Chops with Walnuts and Blue Cheese
By therman
Atkins
- 1/4 Cup chopped walnuts
- 16 Ounces boneless center-cut pork loin chops (4 x 4 ounces)
- 1 Tablespoon vegetable oil
- 2 Ounces Roquefort cheese or similar blue cheese (about 1/4 cup)
- 2 green onions, chopped
- 1/4 Teaspoon black pepper
- 1/2 Cup water
Mozarella Chicken Breasts
By therman
Pound breasts until thin. Dredge in dressing mix to coat
- 4 boneless, skinless chicken breasts
- 1 package dry Italian dressing mix
- Italian bread crumbs
- 2 tbsps. of melted butter
- 4 pieces of sliced mozzarella
Beef and Carrot Ragu
By therman
Rachel Ray
- 1 pounds boneless beef short ribs
- Salt and ground black pepper
- 10 cloves garlic
- 8 ounces pkg. peeled fresh baby carrots, chopped
- 1 pound Roma tomatoes, chopped
- 1/2 6 ounce can tomato paste with basil, garlic, and oregano
- 1/2 cup water or red wine
- Fresh basil leaves (optional)
Chicken Piccata
By therman
Giada
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Moist Pumpkin Cake with Real Maple Icing
By therman
Sabrina Clinard Pensacola
- 4 cups flour
- 4 teaspoons baking powder
- 2 teaspoons salt
- 4 teaspoons cinnamon
- 2 1/2 teaspoons ground ginger
- 2 1/2 teaspoons ground nutmeg
- 8 large eggs (room temperature)
- 4 cups real pumpkin (not pie filling)
- 1 1/2 cups sugar
- 2 cups vegetable oil
- Real Maple Icing
- 16 ounces cream cheese (room temperature)
- 1 stick real butter (room temperature)
- 1 teaspoon real vanilla flavoring
- 3/4 cup real maple syrup
- 2 cups confectioners sugar
Baked Buffalo Chicken Wings
By therman
Food and Wine
- 4 pounds chicken wings
- 3 tablespoons cooking oil
- 4 cloves garlic, chopped
- 1 3/4 teaspoons salt
- 1 1/2 teaspoons cayenne
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 1/4 pound blue cheese, crumbled (about 1 cup)
- 2 scallions including green tops, chopped
- 5 teaspoons vinegar
- 1/4 teaspoon fresh-ground black pepper
- 1/4 cup ketchup
- 1 tablespoon Tabasco sauce
- 8 ribs celery, cut into sticks
Pumpkin Swirl Cheesecake
By therman
Nabisco
- Ingredients
- 25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
- 1/2 cup finely chopped PLANTERS Pecans
- 1/4 cup butter, melted
- 4 pkg. (8 oz. each)PHILADELPHIA Cream Cheese, softened
- 1 cup sugar, divided
- 1 tsp. vanilla
- 4 eggs
- 1 cup canned pumpkin
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- dash ground cloves
THE GRAND MARLIN JAMBALAYA PASTA
By therman
Fill a large, one gallon stock pot with a pasta insert, ¾ full with water
- The Grand Marlin Blackening Spice:
- 1 lb. dry penne
- 3 Tbsp. olive oil
- 1 lb. large scallops
- 2 Tbsp. Blackening Spice
- 1 Tbsp. salt
- 3/4 lb. andouille sausage, diced into 1/2 “ pieces
- 1/2 cup yellow onion, small diced
- 1/2 cup tri-color bell peppers small diced
- 1 Tbsp. minced garlic
- 1/2 cup chicken stock
- 1 cup canned diced tomatoes
- 1 Tbsp. chopped fresh basil
- 1/2 cup grated Parmesan
- 4 Tbsp. paprika
- 2 Tbsp. salt
- 2 Tbsp. garlic powder
- 1 Tbsp. black pepper
- 1 Tbsp. onion powder
- 2 Tbsp. cayenne pepper
- 1 Tbsp. dried oregano
- 1 Tbsp. dried thyme
- 1 Tbsp. dried basil
- 2 Tbsp. white pepper