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Recipes
Italian Artichoke Pie Recipe
By Stina
In a large mixing bowl stir together eggs, cream cheese, garlic powder, and pepper
- 3 eggs -- beaten
- 1 3 oz package cream cheese with chives -- softened
- 3/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 1/2 cups mozzarella cheese, part skim milk -- shredded
- 1 cup ricotta cheese
- 1/2 cup mayonnaise
- 1 (14 oz) can artichoke hearts -- drained
- 1/2 (15 oz) can garbanzo beans, canned -- rinsed and drained
- 1 (2 1/4 oz) can sliced olives -- drained
- 1 (2 oz) jar pimientos -- diced and drained
- 2 tablespoons parsley -- snipped
- 1 pie crust (9 inch) -- unbaked
- 2 small tomato -- sliced
Patriotic Ice Cream Cupcakes Recipe
By Stina
Prepare cake mix batter according to package directions for cupcakes
- 1 package (18-1/4 ounces) red velvet cake mix
- 1 quart blue moon ice cream, softened
- 3 cups heavy whipping cream
- 1-1/2 cups marshmallow creme
- Red, white and blue sprinkles
- Blue colored sugar
Cioppino
By Stina
Directions Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley
- 3/4 cup butter
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 bunch fresh parsley, chopped
- 2 (14.5 ounce) cans stewed tomatoes
- 2 (14.5 ounce) cans chicken broth
- 2 bay leaves
- 1 tablespoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup water
- 1 1/2 cups white wine
- 1 1/2 pounds large shrimp - peeled and deveined
- 1 1/2 pounds bay scallops
- 18 small clams
- 18 mussels, cleaned and debearded
- 1 1/2 cups crabmeat
- 1 1/2 pounds cod fillets, cubed
Chili Rellenos Casserole
By Stina
Preheat oven to 350 degrees F (175 degrees C)
- 2 (7 ounce) cans whole green chile peppers, drained
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces Longhorn or Cheddar cheese, shredded
- 2 eggs, beaten
- 1 (5 ounce) can evaporated milk
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 (8 ounce) can tomato sauce
Asian Spaghetti Recipe
By Stina
Cook pasta according to package directions
- 8 ounces uncooked angel hair pasta
- 1 cup sliced fresh mushrooms
- 1 cup fresh snow peas
- 3/4 cup shredded carrots
- 4 green onions, cut into 1-inch pieces
- 2 tablespoons canola oil
- 1 garlic clove, minced
- 1/4 cup reduced-sodium soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon cayenne pepper
- 2 tablespoons sesame seeds, toasted
'Easiest Ever' Chicken Mole Enchiladas
By Stina
For the chicken breasts: Preheat oven to 375 degrees F
- 2 chicken breasts
- Salt and freshly ground black pepper
- 1/2 cup olive oil
- 5 dried pasilla chiles, (or dried anocho chiles) stemmed and seeded
- 1/2 cup hot water
- 2 (6-inch) corn tortillas, grilled crisp, recipe follows (or handful of regular tortilla chips)
- 2 tablespoons olive oil
- 1 1/2 medium onions, chopped
- 2 garlic cloves, minced
- 1 3/4 cups chicken stock
- 3 tablespoons smooth peanut butter
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 5.5 ounces Mexican chocolate, chopped, (recommended: Ibarra*)
- Kosher salt and freshly ground black pepper
- 12 corn tortillas, warmed
- Olive oil, as needed
- 1/4 cup creme fraiche (or sour cream)
- 3/4 cup queso fresco (or mild Feta)
Green Beans with Mushrooms and Cheese
By Stina
Trim beans, if needed, add water and microwave on high 3-4 minutes or until tender
- 1 lb fresh green beans
- 1 tsp of water
- 4 oz shredded cheddar cheese
- 1/2 med onion, thinly sliced
- 8 oz of pre-sliced baby Portobella mushrooms
- 1/4 tsp pepper
- 4 oz of lemon herb butter ( in seafood dept. at publix)
Velvet Pound Cake
By Stina
DIRECTIONS Preheat oven to 350 degrees F
- 3/4 cup butter
- 3 ounces cream cheese
- 1/2 teaspoon salt
- 3/4 cup SPLENDA® Brown Sugar Blend
- 1 3/4 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 5 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Pimento Cheese Dip
By Stina
Recipe courtesy Jamie Deen
- 1 cup grated Cheddar
- 1 cup grated pepper jack
- 4 ounces cream cheese
- 3 tablespoons pimentos
- Kosher salt and freshly ground black pepper
- 1/4 cup mayonnaise
Sweet-and-Spicy Pecans
By Stina
Preheat the oven to 250 degrees F
- 1large egg white
- 2cups unsalted pecan halves
- 2cups unsalted roasted cashews
- 1/2cup sugar
- 1tablespoon ground cumin
- 3/4teaspoon cayenne pepper
- 1teaspoon ground cinnamon
- Kosher salt