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BREAKSTONE'S Cucumber-Dill Salad

BREAKSTONE'S Cucumber-Dill Salad

By

1. Mix sour cream, dressing, dill and lemon juice

  • 1/2 cup BREAKSTONE'S Reduced Fat Sour Cream
  • 1/4 cup MIRACLE WHIP Light Dressing
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice
  • 2 large cucumbers, sliced
  • 1/4 teaspoon black pepper
0/5 (0 Votes)

Chocolate Brownie Cookies

Chocolate Brownie Cookies

By

Food and Wine

  • 1 pound semisweet chocolate, chopped
  • 4 tablespoons unsalted butter
  • 4 large eggs, at room temperature
  • 1 1/2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • One 12-ounce bag semisweet chocolate chips
0/5 (0 Votes)

Jambalaya, My Way

Jambalaya, My Way

By

NOLA

  • Makes 4 to 6 servings
  • 6 tablespoons butter
  • 1/2 cup chopped green onions
  • 1/2 cup chopped yellow onions
  • 1 large green bell pepper, seeded and julienne
  • 1 cup coarsely chopped celery
  • 1 teaspoon minced garlic
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 pound cubed boiled ham
  • 1/2 pound smoked sausage, cut crosswise into 1/4-inch-thick slices (optional)
  • 1 (16-ounce) can whole tomatoes, crushed with the can juices
  • 1 cup chicken broth
  • Salt and cayenne
  • 2 bay leaves
  • 1 cup long-grain rice, uncooked
  • Hot sauce
0/5 (0 Votes)

Green Beans, Snap Peas, and Edamame toss with cilantro-mint pesto

Green Beans, Snap Peas, and Edamame toss with cilantro-mint pesto

By

Publix

  • Vegetables:
  • 1/2 lb. thin green beans, trimmed
  • 1/2 lb. sugar snap peas, trimmed
  • 1/2 lb. frozen shelled edamame, thawed
  • Cilantro-Mint pesto:
  • 1 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves
  • 1/4 cup blanched slivered almonds, toasted
  • 1 tsps. fresh ginger root, chopped
  • 2 tsps. lime juice
  • 1 garlic clove, minced1/2 tsp. salt
  • 1/4 tsp. crushed red pepper
  • 1/4 cup olive oil
0/5 (0 Votes)

NESTLÉ® TOLL HOUSE® Chocolate Chip Pie

NESTLÉ® TOLL HOUSE® Chocolate Chip Pie

By

PREHEAT oven to 325° F. BEAT eggs in large mixer bowl on high speed until foamy

  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts
  • Sweetened whipped cream or ice cream (optional)
4/5 (1 Votes)

Zucchini and Yellow Squash Tian

Zucchini and Yellow Squash Tian

By

Cheesy Emeril Lagasse

  • 1 1/2 pounds zucchini, ends trimmed and cut crosswise into 1/4-inch thick slices
  • 1 1/2 pounds yellow squash, ends trimmed and cut crosswise into 1/4-inch thick slices
  • 2 tablespoons olive oil
  • 1 1/2 pounds yellow onions, halved and thinly sliced
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon minced garlic
  • 2 teaspoons all-purpose flour
  • 1 roasted red bell pepper, peeled, stems and seeds removed, cut into 1/8-inch strips
  • 1/4 cup bread crumbs
  • 1/4 cup plus 2 tablespoons grated Parmesan
0/5 (0 Votes)

Roasted Salmon with balsalmic glaze

Roasted Salmon with balsalmic glaze

By

RR

  • 1/4 cup red wine vinegar
  • 1/4 cup balsamic vinegar
  • 2 tablespoons firmly packed brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons grainy mustard
  • 1 1/2 teaspoons finely chopped fresh rosemary, plus 2 whole sprigs
  • Coarse salt and black pepper
  • 9 tablespoons EVOO, plus more for brushing
  • Ice water
  • 6 ounces green and yellow string beans
  • 2 skinless salmon fillets (6 to 7 oz each)
  • 1 tablespoon butter
  • 2 tablespoons pine nuts, toasted
0/5 (0 Votes)

Bourbon-Cream Cheese Brownies

Bourbon-Cream Cheese Brownies

By

Southern Living

  • 4 (1-oz.) unsweetened chocolate baking squares
  • 3/4 cup butter
  • 1/2 cup firmly packed light brown sugar
  • 1 3/4 cups granulated sugar, divided
  • 4 large eggs, divided
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 1 (8-oz.) package cream cheese, softened
  • 2 tablespoons all-purpose flour
  • 1/4 cup bourbon
0/5 (0 Votes)

Meat Loaf Stuffed with Prosciutto and Spinach

Meat Loaf Stuffed with Prosciutto and Spinach

By

Mario Batali

  • 2 large carrots, each cut lengthwise into 6 slices
  • 4 cups spinach (3 ounces), thick stems discarded
  • 2 pounds lean ground beef
  • 2 pounds ground pork
  • 2 1/2 cups fresh bread crumbs
  • 2 cups freshly grated pecorino cheese (6 ounces)
  • 6 large eggs, lightly beaten
  • Kosher salt and freshly ground pepper
  • 3 tablespoons all-purpose flour
  • 12 thin slices of prosciutto (4 ounces)
  • 1/2 pound caciocavallo or provolone cheese, cut into twelve 1/8-inch-thick slices
  • 1/4 cup extra-virgin olive oil
  • 4 sprigs of rosemary
  • 2 cups dry red wine
  • 1 cup water
4/5 (1 Votes)

Crunchy Taco Cups

Crunchy Taco Cups

By

Eileen

  • 1 lb lean ground beef, browned and drained
  • 1 envelope (3 tablespoons) taco seasoning
  • 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
  • 1 1/2 cups sharp cheddar cheese, shredded (or Mexican blend)
  • 24 wonton wrappers
0/5 (0 Votes)