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Recipes
Classic Rack of Lamb Recipe
By therman
The cooking time depends on how big your rack of lamb is, and how rare you want it cooked
- For each rib rack:
- 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack, figure each rack feeds 2-3 people)
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic, minced
- Salt
- Pepper
- 2 Tbsp olive oil
Peach Ginger Pork Tenderloin
By therman
Set the oven to broil to preheat
- 1 1/2 lb pork tenderloin
- 2 tbsp butter
- 2 tsp garlic, minced
- 1 cup Bonnie’s Peach Ginger Jam
- 4 tsp fresh thyme
- 2 tbsp Fig Balsamic by the girl & the fig
Asparagus Spinach Pistachio Pesto
By therman
NutHealth
- 1 pound asparagus, steamed
- 1/4 cup pistachio nuts
- 1/4 cup spinach
- 1 clove garlic
- 1/4 cup Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1 pound package of whole wheat pasta
Snapper Almondine
By therman
Destin Harbor
- 4 6-ounce Florida snapper fillets
- 2 teaspoons cayenne pepper
- sea salt, to taste
- ground black pepper, to taste
- 1 cup rice flour
- 1/4 cup butter
- 1/2 cup sliced almonds
- 1/4 cup lemon juice
- 1/4 teaspoon flat leaf parsley, chopped
- parsley sprigs for garnish (optional)
Berry Tiramisu
By therman
RR
- 1 1/2 cups brewed coffee
- 2 tablespoons sambuca
- 1 tablespoon granulated sugar
- 1 pound container mascarpone cheese
- 1/4 cup heavy cream
- 2 tablespoons confectioners' sugar
- Ladyfinger cookies
- Cocoa powder
- 2 cups mixed berries
Basic Tamale Method
By therman
Sunset
- 6 ounces dried cornhusks (40 to 45)
- 1 pound (2 cups) cold Fresh Lard or 3/4 lb. (1 1/2 cups) hydrogenated lard
- 5 cups masa harina, such as Maseca
- 2 teaspoons baking powder
- 4 teaspoons kosher salt
- 4 1/2 cups hot chicken broth (reduced-sodium or homemade)*
Goat Cheese Marinated with Fig Balsamic Vinegar
By therman
Bodacious Olive
- 3 tablespoons of Fig Balsamic Vinegar
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh thyme
- chopped cracked black pepper
- 1/3 cup gourmet Bodacious Olive Hojiblanca extra virgin olive oil
- 6 oz. roll of Chevre (goat cheese),sliced into 1/2 inch rounds
- 1/2 inch rounds Chopped dried Mission Figs
Mississippi Mud Cake
By therman
Southern Living
- 1 cup butter, melted
- 2 cups sugar
- 1/2 cup unsweetened cocoa
- 4 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups coarsely chopped pecans, toasted
- 1 (10.5-ounce) bag miniature marshmallows
- Chocolate Frosting
- 1 (16-ounce) package powdered sugar, sifted
- 1/2 cup milk
- 1/4 cup butter, softened
- 1/3 cup unsweetened cocoa
- Beat all frosting ingredients at medium speed with an electric mixer until smooth
Commander Palace Bread Pudding Souffle with Whiskey Sauce
By therman
Food Network
- Butter, for coating pan and ramekins
- 3 ⁄4 cup sugar 1 teaspoon ground cinnamon
- Pinch nutmeg
- 3 medium eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 5 cups New Orleans French bread, cut into 1-inch cubes (see *Cook Note)
- 1 ⁄3 cup raisins
- For the whiskey sauce
- 1 cup heavy cream
- 1 ⁄2 tablespoon cornstarch
- 1 tablespoon water
- 3 tablespoons sugar
- 1 ⁄4 cup bourbon
- For the meringue
- 9 medium egg whites, room temperature
- 1 ⁄4 teaspoon cream of tartar
- 3 ⁄4 cup sugar
- Cook Note: New Orleans French bread is very light and tender. If another bread is used that is too dense, it will soak up all the custard and the recipe won work.
South Beach Chicken-Pistachio Salad
By therman
To make the salad:. Preheat the oven to 375
- Salad
- 1 ⁄2 cup pistachio nut, shelled and finely ground
- 3 ⁄4 teaspoon salt
- 1 ⁄2 teaspoon black pepper, freshly ground (plus a pinch)
- 4 boneless skinless chicken breast halves
- 2 tablespoons extra virgin olive oil
- 1 ⁄2 cup sweet white onion, diced
- 1 head romaine lettuce
- Dressing
- 1 teaspoon sweet white onion, grated
- 2 large avocados, pitted and peeled
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lime juice
- 1 tablespoon water