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Recipes
Peppermint Bark
By therman
Just be sure and use the best quality white and semi sweet, Belgian or bittersweet chocolate for this recipe
- 12 oz chocolate chips
- 1 pound white chocolate chips 1/2 tea poon peppermint extract
- 1/2 cup peppermint candy, crushed
Vodka Cream Pasta
By therman
Rachel Ray
- 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 cup vodka
- 1 cup chicken stock
- 1 can crushed tomatoes (32 ounces)
- Coarse salt and pepper
- 16 ounces pasta, such as penne rigate
- 1/2 cup heavy cream
- 20 leaves fresh basil, shredded or torn
- Crusty bread, for passing
Fennel Roasted Olives
By therman
Good Housekeeping
- 6 cups assorted brine-cured olives with pitts
- 4 cloves garlic
- 4 3 inch long strips each of lemon zest and orange zest
- 1/2 cup plus 2 TBSP extra virgin olive oil
- 1/2 tsp black pepper
- 4 TBSP fennel seeds
- 1/2 cup sherry vinegar
Snapper Veracruz à la Pensacola
By therman
Jim Shirley
- 4 fillets red snapper
- 1 dozen shrimp
- Shells from shrimp
- Tomato water
- 3 cups water
- Seasoned flour (1 cup all-purpose flour, 2 tablespoons
- each garlic powder and onion powder, 2 teaspoons white
- pepper, 1 tablespoon each ground rosemary and salt)
- 2 tablespoons minced garlic
- 1 medium onion, diced
- 4 tablespoons extra virgin olive oil
- 1 28-ounce can San Marzano whole peeled tomatoes
- 1 lime, quartered
- 3 bay leaves
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground cinnamon
- 2 jalapeño peppers, seeded and diced
- 1/2 cup coarsely chopped kalamata olives
- 1/2 cup sliced green olives
- 1 poblano pepper, seeded and diced
- 3 tablespoons capers
- 1/4 cup coarsely chopped parsley
- Tortillas
- 1 bottle Madfish Bay Chardonnay, un-oaked
Tarragon-Mustard Cod
By therman
Cooking Light
- 2 Tbsp. coarse Dijon mustard
- 1 Tbsp. finely chopped fresh tarragon
- 1/2 Tbsp. unsalted butter, softened
- 1 1/2 Tbsp. olive oil, divided
- 1 Tbsp. water
- 1 Tbsp. fresh lemon juice
- 1 garlic clove, finely minced
- 1 lb. cod or halibut, cut into 4 portions
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- Lemon wedges
Artichoke/Shrimp/Tortellini Salad
By therman
Mom's recipe
- Salad:
- 1 jar (14 oz.) artichoke hearts drained
- 16 oz cheese filled tortellini (adjust for preference; I use 8 oz)
- 1 lb medium shrimp
- 1 c sliced Italian black olives
- Dressing:
- 3 T lemon juice
- 3 T white wine
- 1 tsp Dijon mustard
- 3 T fresh or 1 T dried parsley
- 1 tsp salt
- 3 garlic cloves, crushed
- 1 T ground cumin
- 1/2 tsp white pepper
- 1/8 tsp cayenne pepper
Steak-and-Blue Cheese Potato Salad
By therman
Southern Living
- 1 pound asparagus
- 1 1/2 pounds baby yellow potatoes, halved
- 2 tablespoons olive oil
- 1 (1 1/2-lb.) flank steak
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1 red bell pepper, cut into fourths
- 1 red onion, cut into 8 wedges
- 1/2 cup red wine vinegar
- 1/3 cup olive oil
- 1 tablespoon coarse-grained mustard
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 1 garlic clove, pressed
- 1 teaspoon salt
- 1 (4-oz.) wedge blue cheese, crumbled
Ruth's Chris Steak House Barbeque Shrimp Orleans
By therman
Buttery and spicy shrimp
- For Barbeque Butter:
- 1 pound butter
- Scant 2 teaspoons black pepper
- Scant 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
- 2 ounces (1/4 cup) garlic, finely chopped
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 1/2 teaspoons water
- For Shrimp:
- 1 tablespoon plus 1 teaspoon olive oil
- 1 pound Shrimp (16-20 count), cleaned, peeled and deveined
- 1/4 cup chopped green onions
- 1/2 cup dry white wine
- Sourdough bread, for serving
Chipotle Stroganoff
By therman
Rachel Ray
- 1 pound beef filet or petite filet
- 3 tablespoons vegetable oil
- 1/2 pound cremini mushrooms, thinly sliced
- 1 onion, thinly sliced
- 2 large cloves garlic, chopped
- Salt and pepper
- 1 tablespoon chopped fresh thyme
- 1 cup beef stock
- 2 - 3 tablespoons pureed chipotle chiles in adobo sauce (puree in a food processor or blender)
- 1/3 cup mexican crema, sour cream or creme fraiche
- 3/4 pound dried egg noodles
- 2 tablespoons butter
- Chopped chives and cilantro, for garnishing
Elaine's Cole Slaw
By therman
Blend first 4 ingredients in chopper or blender
- 1 small head cabbage
- 1 raw carrot
- 2 Tbsp. onion
- Jalapeno pepper to taste
- 3 Tbsp. sweet pickle relish
- Black pepper to taste
- Dash red pepper
- Mayonnaise