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Recipes
Pumpkin Cheesecake Muffins
By therman
Jennifer Rowe
- FILLING
- Original No-Stick Cooking Spray
- 1 (8 oz.) package cream cheese, softened
- 1 large egg
- 2 tablespoons sugar
- 2 teaspoons grated lemon peel
- MUFFINS
- 1 (14 oz.) package Pillsbury® Pumpkin Quick Bread
- 3/4 cup milk
- 2 tablespoons Pure Vegetable Oil
- 1 large egg
- 3 tablespoons butter, melted
- 1/4 cup chopped pecans
Triple-Chocolate Peppermint Fudge
By therman
Martha Stewart
- 1 tablespoon cold unsalted butter, plus more, softened, for pan
- 1 1/2 cups heavy cream
- 3 cups sugar
- 3 ounces unsweetened chocolate, finely chopped (2/3 cup)
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1/4 cup light corn syrup
- 1/2 teaspoon coarse salt
- 1 teaspoon pure peppermint extract
- 16 striped peppermint candies, coarsely crushed (1/2 cup)
- 8 ounces white chocolate, melted
Roasted Asparagus with Browned Butter
By therman
Cooking Light
- 1 pound asparagus spears, trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons fresh Meyer lemon juice
- 1 1/2 teaspoons chopped fresh thyme
- 1 teaspoon grated Meyer lemon rind
Avocado Sauce
By therman
Pure Wow
- 2 avocados--halved, pitted and peeled
- 1 garlic clove, smashed
- 1 bunch scallions, roughly chopped
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
Strawberry-Almond Cream Tart
By therman
Cooking Light
- Crust:
- 36 honey graham crackers (about 9 sheets)
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 4 teaspoons water
- Cooking spray
- Filling:
- 2/3 cup light cream cheese
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Topping:
- 6 cups small fresh strawberries, divided
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 2 tablespoons sliced almonds, toasted
Lemon-Lime Crackle Cookies
By therman
Kacey Briggs
- 1/2 cup flaked coconut
- 2 teaspoons grated lemon peel
- 2 teaspoons grated lime peel
- 2 cups whipped topping
- 2 eggs
- 2 tablespoons whipped topping mix
- 1 teaspoon lemon juice
- 1 (18.25 ounce) package lemon cake mix
- confectioners' sugar
Peanut Butter Cream Cheese Pie
By therman
Sheri Stovall
- 1 8 oz. package of cream cheese, softened
- 2 cups powdered sugar
- 1 cup crunchy peanut butter
- 1 16 oz. carton of cool whip
- 2 graham cracker pie crusts
Herb-and-Cheese-Filled Chicken Thighs
By therman
Food and Wine
- 1 1/2 cups fresh bread crumbs
- 1 1/2 cups freshly grated Parmesan cheese (4 1/2 ounces)
- 2 large eggs, lightly beaten
- 1/2 cup grated Provolone cheese (1 1/2 ounces)
- 1/2 cup coarsely chopped basil
- 1/4 cup coarsely chopped flat-leaf parsley
- Finely grated zest of 2 lemons
- 1 tablespoon finely chopped rosemary
- 16 boneless chicken thighs with skin (about 5 ounces each)
- Salt and freshly ground pepper
Italian Stuffed Pork Meatballs
By therman
Tyler Florence
- 1 lb. lean ground pork
- 2 eggs, whisked
- 1 tsp. garlic powder
- 1 tsp. red pepper flakes
- 1 c. breadcrumbs
- 1 c. small fresh mozzarella balls, about 12 to 15
- 26 oz. jar tomato sauce
- Kosher salt and freshly cracked black pepper
- Submarine-style buns
Basic Chicken and Green Tomatillo Tamale Filling
By therman
Sunset
- Chicken:
- 1 1/2 white onions, quartered
- 4 large garlic cloves, crushed
- 1 teaspoon kosher salt
- 3 pounds bone-in chicken breasts with skin
- 2 bay leaves
- Tomatillo-Cilantro salsa:
- 11 firm tomatillos, husked, stemmed, and rinsed in warm water to remove stickiness
- 2 or 3 jalapeño chiles, stemmed, halved lengthwise
- 3/4 cup roughly chopped cilantro leaves and tender stems
- 1 About 1 tsp. kosher salt
- 1/4 About 1/4 tsp. pepper