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Recipes
Mawmaw's Corn Casserole
By Stina
1. Preheat oven to 350 degrees 2
- 1 can cream corn
- 1 can whole kernel corn, drained
- 1 stick butter, melted
- 1 pkg Mexican cornbread mix
- 1 8oz carton sour cream
- 2 cups sharp cheddar cheese, shredded
Grilled Gulf Shrimp Skewers
By Stina
Skewer the shrimp, bell peppers and onions in alternating colors
- 6 bamboo skewers, soaked in water for 30 minutes
- 1 pound large Gulf shrimp, peeled, tail left on
- 1 green bell pepper, seeded and cubed
- 1 red bell pepper, seeded and cubed
- 1 red onion, cubed
- 8 ounces butter
- 2 ounces hot sauce
- 1 tablespoon honey
- Hot charcoals in a pit/grill
Baked Onion Soup
By Stina
DIRECTIONS 1 Melt butter in large saucepan
- 1/4 cup butter or margarine
- 2 lbs. (about 3 large) yellow or sweet onions, thinly sliced
- 2 cloves garlic, minced
- 2 cans (10-1/2 oz. each) beef broth
- 1 cup dry white wine or water
- 1 tsp. Worcestershire sauce
- 6 slices Sargento® Deli Style Sliced Swiss Cheese, cut diagonally in half to form triangles
- 6 slices (3/4-inch thick) French bread, toasted
- 1/2 cup (2 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
Stuffed Spinach Pizza
By Stina
DIRECTIONS 1 Thaw bread dough and let rise according to package directions
- 1 loaf (1 lb.) frozen white bread dough
- 1-1/2 cups chopped plum tomatoes
- 1/2 lb. bulk Italian sausage, cooked and well drained (optional)
- 1 tsp. dried basil
- 1/4 tsp. dried oregano
- 1/4 tsp. pepper
- 2 cups (15 oz.) Sargento® Whole Milk Ricotta Cheese
- 1/2 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 1 cup (4 oz.) Sargento® Fancy Shredded Mozzarella Cheese
- 1 cup (4 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
- 1 clove garlic, minced
- 1/4 tsp. salt
- 1/2 cup pizza sauce
Pecan Coated Chicken with Mustard Sour Cream Sauce
By Stina
Heat the oven to 400 degrees
- 1/2 cup all-purpose flour
- 3/4 teaspoon paprika , divided usage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound boneless, skinless chicken breasts, pounded thin (cut into 4 pieces)
- 2 large egg whites, mixed well
- 3/4 cup finely crushed pecans
- 3/4 cup Daisy Light Sour Cream
- 2 tablespoons Dijon mustard
- salt and pepper to taste
Southwestern Mexican Salsa
By Stina
Combine all ingredients; let sit at least 1 hour for juices to combine
- 6 green onions, chopped
- 1 ripe avocado, cubed
- 2 medium tomatoes, chopped
- 1 tablespoon fresh lemon juice
- 1 small can green chiles
- 1 teaspoon garlic salt
- 1 tablespoon fresh cilantro, chopped
Whole Wheat Buttermilk Biscuits
By Stina
Sift the whole grain flour before combining it with cold butter or in the basin of a stand mixer
- 2 1/2 cupswhole wheat flour
- 1/2 cupcold butter
- 1 cupbuttermilk, preferably freshly cultured
- 1 teaspoonbaking soda
- 1 teaspoonunrefined sea salt
Whole-Wheat Pancakes with Nutty Topping
By Stina
Make the topping: In a large skillet, toast the almonds and pumpkin seeds over medium-high heat, stirring, for abou...
- 1/4 cup sliced almonds
- 1/4 cup hulled (green) pumpkin seeds
- 1/4 cup sunflower seeds
- 1 tablespoon sesame seeds (preferably unhulled)
- 1/4 cup toasted wheat germ
- 1/4 cup real maple syrup, plus more for serving
- Pinch salt
- 1 medium apple, such as Golden Delicious, cored and diced (about 2 cups)
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup 1 percent lowfat buttermilk
- 3/4 cup lowfat milk
- 2 teaspoons honey
- Nonstick cooking spray
Beer Battered Apples
By Stina
Fried apple slices can be served savory with a sprinkle of salt or sweet with a dusting of powdered sugar
- 4-5 cups vegetable oil, or other high smoke-point oil such as canola oil or peanut oil
- 1 egg white
- 1 cup dark white beer, slightly flat
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
- 3 Granny Smith or other baking apple, peeled and cored
- course sea salt or powdered sugar (depending on how you plan to serve the apples, sweet or savory)
Edamame Dip
By Stina
How to Make Vegetable Stock » Edamame (eh-dah-MAH-may) are nothing more than fresh soy beans
- 12 to 16 ounces shelled edamame, fresh or frozen
- 1/2 cup, packed, roughly chopped fresh cilantro, including stems
- 1/2 cup plain yogurt
- 1 avocado, peeled, pitted, roughly chopped
- 1/2 cup water
- 1/4 cup lime or lemon juice
- 1-2 teaspoons salt
- 5 shakes of Tabasco (less or more to taste)
- 3 drops of dark sesame oil (more to taste)