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Recipes
Cindy's Shrimp and Crab Croquettes
By Stina
Bring 2 cups salted water to a boil in a medium pot
- 2 cups water
- 1 cup long-grain rice (recommended: Zatarain's)
- 4 tablespoons butter
- 1 pound fresh shrimp, peeled, deveined and finely chopped
- 8 ounces crabmeat
- 1 cup finely chopped green onions
- 1/2 cup finely chopped seeded jalapenos
- 4 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Essence, recipe follows
- 1/2 cup all-purpose flour
- 4 eggs, lightly beaten
- Vegetable oil or peanut oil for frying
- White saltine cracker crumbs
- Garlic Aioli, recipe follows
- 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
- 4 egg yolks
- 2 tablespoons Dijon mustard (recommended: Grey Poupon) or Creole mustard
- 10 cloves garlic
- 1 1/2 cups extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
Stuffed Poblano Peppers
By Stina
1. Preheat the oven to 400
- 4 small/medium sized poblano peppers
- Extra virgin olive oil
- 1/2 diced onion
- 2 cloves garlic, minced
- 2 links chicken sausage (I used chipotle pepper chicken sausage)
- 1/2 cup salsa
- 1/2 cup corn
- 1/2 tsp. ground cumin
- Salt and pepper
- 1 oz. manchego cheese, shredded
Shrimp Sullivan's Island
By Stina
Betty Drennen, Birmingham, Alabama, Southern Living JULY 2006
- 10 qt. water
- 2 lemons, cut in half
- 5 pounds unpeeled, medium-size fresh shrimp
- 3 medium-size sweet onions, thinly sliced
- 3 (13.75-oz.) cans quartered artichoke hearts, drained
- 2 cups olive oil
- 1 3/4 cups cider vinegar
- 1 (3.5-oz.) jar capers, undrained
- 1/4 cup Worcestershire sauce
- 1 teaspoon salt
- 1/2 to 1 tsp. hot sauce
- Garnish: chopped fresh parsley
Six Can Chicken Tortilla Soup
By Stina
Directions Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies
- 1 (15 ounce) can whole kernel corn, drained
- 2 (14.5 ounce) cans chicken broth
- 1 (10 ounce) can chunk chicken
- 1 (15 ounce) can black beans
- 1 (10 ounce) can diced tomatoes with green chile peppers, drained
Salsa Verde Recipe
By Stina
In a medium saucepan and on medium heat, cook tomatillos and chilies with enough water to cover
- 1 lb fresh tomatillos, peeled
- 4 to 6 Serrano Chilies
- 1/2 cup Cilantro, chopped
- 1 Garlic Clove
- Salt to taste
Weight Watcher's Deep-Dish Pizza Casserole
By Stina
A recipe from the Weight Watchers 5 Ingredient 15 Minute Cookbook
- 1 lb ground round
- 1 (15 ounce) can chunky Italian-style tomatoes
- cooking spray (Pam)
- 1 (10 ounce) can refrigerated pizza dough
- 6 ounces shredded part-skim mozzarella cheese
Gyoza
By Stina
Directions Heat sesame oil in a large skillet over medium high heat
- Making Spicy Tuna Rolls
- Sweet and Sour Pork
- How To Make Miso Soup
- How To Make Sushi Rice
- Swedish Meatballs
- How To Make Sushi Rolls
- Chinese Pork Dumplings
- How To Make Tempura
- Okinawa Shoyu Pork
- All about Eggs
- Types of Cooking Oil
- Garlic: Fresh Vs. Powdered
- How to Peel and Chop Onions
- 1 tablespoon sesame oil
- 2 cups chopped cabbage
- 1/4 cup chopped onion
- 1 clove garlic, chopped
- 1/4 cup chopped carrot
- 1/2 pound ground pork
- 1 egg
- 1 tablespoon vegetable oil
- 1 (10 ounce) package wonton wrappers
- 1/4 cup water
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
Tomatoes Roasted with Pesto
By Stina
2010, Barefoot Contessa How Easy Is That?, All Rights Reserved
- 2 to 2 1/2 pounds large red tomatoes
- 3 tablespoons good olive oil
- 2 teaspoons dried oregano
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup pesto, store-bought or homemade (recipe follows)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup walnuts
- 1/4 cup pine nuts
- 3 tablespoons diced garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 11/2 cups good olive oil
- 1 cup freshly grated Parmesan cheese
Individual Mozzarella Sticks
By Stina
Added by Add 1/2-inch of oil to a tall-sided skillet and heat to 375°F over medium to medium high heat
- 12 whole Individual Mozzarella Sticks
- 12 whole Large Egg Roll Wrappers
- Italian Seasonings To Taste
- Canola Oil, For Frying
- Pizza Sauce For Dipping (see My Recipe Box For A Killer Slow-cooker Pizza Sauce)
CrockPot Recipe for Make-Ahead Apple Pie Oatmeal
By Stina
Cut apples into pieces and remove the core with the seeds; then chop apples into pieces
- 2 large Granny Smith apples, seeds removed and coarsely chopped (no need to peel them)
- 2-3 T sugar, Splenda, or Stevia in the Raw (depending on how sweet you like it)
- 1 T brown sugar (or use 1 more tablespoon of sweetener if you don't want to use sugar)
- 3/4 tsp. cinnamon
- 1/2 tsp. salt
- 3 - 3 1/2 cups water (depending on how thick you like your oatmeal)
- 1 1/2 cup rolled oats (I used Bob's Red Mill Extra Thick Rolled Oats)
- milk or soy milk for serving (I used a combination of milk and vanilla soy milk)