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Recipes
Crusty Parmesan Cheese Bread Ring
By Stina
DIRECTIONS 1 Combine yeast and warm water; let stand 5 minutes
- 1 pkg. (1/4 oz.) active dry quick rising yeast
- 1/4 cup warm water (110°F)
- 1 cup warm milk (110°F)
- 1/4 cup olive oil
- 2 Tbsp. honey
- 1 egg
- 2 cloves garlic, minced
- 1 tsp. each: salt, coarse grind black pepper, oregano, crushed rosemary and basil
- 3-1/2 to 4 cups bread flour
- 1-1/4 cups (5 oz.) Sargento® Artisan Blends Shredded Parmesan Cheese
Cheesy Vidalia Onion and Tomato Pie
By Stina
Recipe courtesy Emeril Lagasse
- 1 recipe Savory Pie Crust, recipe follows
- 1 egg
- 2 pounds ripe tomatoes, peeled
- Salt and freshly ground black pepper
- 1/3 cup plain bread crumbs
- 4 tablespoons mayonnaise
- 3/4 cup thinly sliced Vidalia onions
- 1/4 teaspoon fresh thyme leaves
- 2 tablespoons chiffonade fresh basil
- 1/2 cup grated fontina cheese
- 1/2 cup grated mozzarella cheese
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons grated Parmesan
- 1 1/4 cups all-purpose flour
- 2 teaspoons Essence, recipe follows
- 1/2 teaspoon salt
- 4 ounces (1 stick) cold unsalted butter, cut into pieces
- 3 to 4 tablespoons ice water
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
Cheese Meatballs
By Stina
In a large bowl, combine the first five ingredients
- 3 cups (12 ounces) finely shredded cheddar cheese
- 1 cup biscuit/baking mix
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 pound lean ground beef (90% lean)
Blue Cheese Cocktail Crackers
By Stina
Betty Cornelison, Portland, Sunset FEBRUARY 2006
- 1/2 cup cream cheese, at room temperature
- 1 cup butter, at room temperature
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups crumbled blue cheese
- 2 cups all-purpose flour
- 2 cups crisp rice cereal, such as Rice Krispies
- 2 slices bacon, cooked and crumbled (optional)
Jalapeno Hushpuppies
By Stina
Directions Heat the oil to 350 degrees F
- 1 1/2 quarts peanut oil, for frying
- 1 1/2 cups self-rising cornmeal
- 1 cup self-rising flour
- 1/2 cup chopped onion
- 1 (7-ounce) can diced jalapeno peppers, drained or 3/4 cup fresh jalapenos, seeded and finely diced
- 1 (15-ounce) can creamed corn
- 2 large eggs, lightly beaten
- Salt and freshly ground black pepper
- Paula Deen’s Sweet and Spicy Chili Sauce, for dipping, optional
Horseradish crusted Roast
By Stina
1. Preheat the oven to 375°
- More ∨
- One 6-pound sirloin tip roast, preferably grass-fed, tied
- 1/2 cup prepared horseradish
- 2 tablespoons kosher salt
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped parsley
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon sugar
- 1 tablespoon sherry vinegar
Blue Cheese Dressing
By Stina
mix together
- 1 cup mayonnaise - real, such as Kraft or Dukes
- 1 cup sour cream
- 6 oz (3/4 cup) crumbled mild blue cheese (gorgonzola works well
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh chives
- kosher salt and freshly ground black
Jamie's Cranberry Spinach Salad
By Stina
Directions In a medium saucepan, melt butter over medium heat
- 1 tablespoon butter
- 3/4 cup almonds, blanched and slivered
- 1 pound spinach, rinsed and torn into bite-size pieces
- 1 cup dried cranberries
- 2 tablespoons toasted sesame seeds
- 1 tablespoon poppy seeds
- 1/2 cup white sugar
- 2 teaspoons minced onion
- 1/4 teaspoon paprika
- 1/4 cup white wine vinegar
- 1/4 cup cider vinegar
- 1/2 cup vegetable oil
Five-Spice Pecans
By Stina
In a large nonstick skillet, cook pecans over medium heat until toasted, about 4 minutes
- 2 cups pecan halves
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon Chinese five-spice powder
EASY & DELICIOUS CANNOLI PIE
By Stina
1. Combine ricotta cheese, sugar, vanilla and orange rind in a medium bowl
- 3 3 3 cups whole milk ricotta cheese
- 1/4 1/4 1/4 cup sugar
- 1 1 1 teaspoon (real, not imitation) vanilla
- 1 1 1 teaspoon finely grated orange rind (don't omit the orange rind, it makes it special)
- 3/4 3/4 3/4 cup semisweet chocolate chips