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Recipes
Oven Roasted Salsa
By Stina
Preheat the oven to 400ºF
- 8 whole Roma Tomatoes
- 1/2 whole Yellow Onion, Rough Chopped
- 1 whole Large Anaheim Pepper
- 1 whole Jalapeno Pepper
- 4 cloves Garlic
- 2 Tablespoons Vegetable Oil
- 1/2 cups Fresh Cilantro
- Kosher Salt To Taste
- Sliced Green Onions, For Garnish
Chicken Lo Mein
By Stina
1.Cook the noodles according to the package directions until just tender
- Chicken Lo Mein
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- to best part about this colorful dish is its versatility -- you can pick and choose the vegetables you include to accommodate your family's tastes.
- Ingredients
- 1/2 1/2 1/2 pound angel hair pasta
- 3 3 3 tablespoons hoisin sauce
- 1/4 1/4 1/4 cup chicken broth
- 2 2 2 tablespoons soy sauce
- 2 2 2 teaspoons toasted sesame oil
- 1 1 1 teaspoon cornstarch
- 2 2 2 tablespoons vegetable oil
- 1 1 1 tablespoon finely chopped fresh ginger
- 1 1 1 medium onion, halved lengthwise and thinly sliced
- 4 to 5 4 to 5 5 shiitake mushroom caps, thinly sliced
- 1/2 1/2 1/2 cup thinly sliced carrots
- 1 1 1 cup broccoli florets
- 1 1 1 cup sugar snap pea pods, halved
- 1 1 can 1 (15-ounce) can Chinese baby corn, drained and cut in thirds
- 1 to 1 1/4 1 to 1 1/4 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips
- X
- 1 1.Cook to the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.
- 2 2.In 2.In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.
- 5 5.Using 3 6 to 8. wooden spoons, lightly toss the mixture until heated through, about 3 minutes. Serves 6 to 8.
HG's H-O-T Hot Boneless Buffalo Wings
By Stina
Preheat oven to 375 degrees
- 8 oz. raw boneless skinless lean chicken breast, cut into 10 nugget-shaped pieces
- 1/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
- 1 oz. (about 14 crisps) Pringles Light Fat Free Potato Crisps, Barbecue (or another fat-free BBQ-flavored potato chip)
- 3 tbsp. Frank's RedHot Original Cayenne Pepper Sauce
- dash onion powder
- dash garlic powder
- dash cayenne pepper
- dash black pepper
- dash salt
Roasted Chicken Thighs with Lemon Olives and Herbs
By Stina
Instructions Combine lemon zest and juice, oil, rosemary, thyme, garlic cloves, sugar, 1/2 teaspoon salt, and a go...
- 1 teaspoon finely grated lemon zest
- 1/3 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon minced fresh rosemary
- 2 teaspoons minced fresh thyme
- 3 garlic cloves, smashed
- 1/2 teaspoon sugar
- 3/4 teaspoon coarse salt, divided
- Freshly ground black pepper
- 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
- 1 medium red onion, cut in 8 wedges
- 1 lemon, cut lengthwise in 4 wedges
- 1/2 cup Kalamata olives
Bobby’s Lighter Fried Green Tomatoes
By Stina
Preheat oven to 450°F. Spray a large cookie sheet with nonstick spray
- 1/2 cup low-fat buttermilk
- 1 egg white
- 10 drops hot sauce (about 1/2 teaspoon)
- 1 cup cornmeal
- 3/4 teaspoon salt
- 1 tablespoon canola oil
- 3 large green tomatoes, cut into 1/4-inch-thick slices (about 1 1/2 pounds)
Chili's Southwest Egg Rolls
By Stina
This is a copycat recipe from TSR and it is so good
- 1 chicken breast fillet
- 1 tablespoon vegetable oil
- 2 tablespoons minced red bell peppers
- 2 tablespoons minced green onions
- 1/3 cup frozen corn
- 1/4 cup canned black bean, rinsed and drained
- 2 tablespoons frozen spinach, thawed and drained
- 2 tablespoons diced canned jalapeno peppers
- 1/2 tablespoon minced fresh parsley
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1 dash cayenne pepper
- 3/4 cup shredded monterey jack cheese
- 5 seven inch flour tortillas
- 1/4 cup smashed fresh avocado (about half of an avocado)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon buttermilk
- 1 1/2 teaspoons white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon dried parsley
- 1/8 teaspoon onion powder
- 1 dash dried dill weed
- 1 dash garlic powder
- 1 dash pepper
- 2 tablespoons chopped tomatoes
- 1 tablespoon chopped onion
Hazelnut Tea Cookies
By Stina
Heat oven to 325 degrees F and arrange racks in upper and lower third
- 2 cups all-purpose flour
- 1/2 teaspoon table salt
- 2 sticks butter, softened
- 1 cup powdered sugar, plus additional for coating
- 1 tablespoon vanilla extract
- 1 3/4 cups hazelnuts, toasted and finely chopped
Joe's Brittle Cookies
By Stina
1. Preheat oven to 375 degrees
- 1 Box yellow butter cake mix
- 1 Stick butter, softened
- 2 Tbsp water
- 2 Eggs
- 1 Cup finely chopped pecans
- 1 Package chopped toffee bits (I used the Heath milk chocolate toffee bits this time since that is all they had at the store, they still turned out delicious)
Magic Sauce
By Stina
Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot
- 1/2 cup extra-virgin olive oil
- 1 teaspoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 2 teaspoons sweet paprika
- 2 medium cloves of garlic, smashed into a paste
- 1 well-crumbled bay leaf
- pinch of red pepper flakes
- 1/4 teaspoon + fine grain sea salt
- 1 tablespoon fresh lemon juice
Shrimp Tacos Recipe
By Stina
Mix the mayonnaise and yogurt in a small bowl and set aside or refrigerate
- 1.5 lbs raw shrimp, peeled and tails removed
- 2 tsp chili powder or ancho chile powder
- 1 tsp ground cumin
- 2 tsp kosher salt
- 2 Tbsp olive oil
- 2 Tbsp mayonnaise
- 1 Tbsp sour cream or plain yogurt
- 1 cup thinly sliced green cabbage
- 1/2 cup chopped fresh cilantro
- 1 lime cut in wedges
- 24 corn tortillas
- Refried or whole pinto beans