Stina's profile page
Recipes
Baked Onion Soup
By Stina
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
Brie En Croute
By Stina
Recipe courtesy Paula Deen
- 1 sheet frozen puff pastry, pre-packaged
- 1 tablespoon unsalted butter
- 1/2 cup walnuts
- 1/8 teaspoon ground cinnamon
- 1 (8-ounce) wheel Brie
- 1/4 cup brown sugar
- 1 egg, beaten
- Crackers, for serving
Red Snapper Tacos
By Stina
Place saute pan over medium-high heat, and add a few tablespoons oil for sauteing
- 1 package store-bought taco shells
- 1 pound red snapper, catfish or wild striped bass fillets, diced into 3/4-inch cubes
- 1 tablespoon ancho chile powder
- 1 canned chipotle pepper, finely minced
- 1 small bunch fresh cilantro, chopped
- Few dashes hot sauce
- Juice of 3 limes
- Oil, for sauteing
- Avocado Relish
- 2 avocados, diced
- 1 tomato, chopped
- 1/2 jalapeno, minced
- 1/2 red onion, minced
- 1/2 mango, diced
- Juice of 1 lime
Cheesy Baked Grits
By Stina
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1 quart milk
- 1/2 cup butter
- 1 cup uncooked grits
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup shredded Cheddar cheese
- 1/3 cup butter
- 1/2 cup grated Parmesan cheese
Artichoke Nibbles Recipe
By Stina
In a small skillet, saute onion and garlic in oil until tender
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 teaspoon canola oil
- 2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
- 4 eggs
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon dried oregano
- 1/8 teaspoon hot pepper sauce
- 2 cups (8 ounces) shredded cheddar cheese
- 1/3 cup crushed saltines (about 10 crackers)
Fried Banana Split
By Stina
Recipe courtesy Giada De Laurentiis
- One 4-ounce bar semisweet chocolate, chopped
- Small pinch cayenne pepper (less than 1/16 teaspoon)
- 1 tablespoon unsalted butter
- 4 slightly underripe bananas, split lengthwise in half, then cut crosswise in half
- 1/4 cup light brown sugar
- 1/3 cup sliced almonds, toasted
Appetizer Artichoke Bread Recipe
By Stina
Cut bread in half lengthwise; hollow out, leaving 1/2-in
- 1 loaf (1 pound) unsliced French bread
- 1-1/2 cups (12 ounces) sour cream
- 1/2 cup butter, melted
- 2 tablespoons sesame seeds
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 1 cup (4 ounces) shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
- 4 garlic cloves, minced
- 2 tablespoons minced fresh parsley
- 2 teaspoons lemon-pepper seasoning
Deen Burger
By Stina
Recipe courtesy Jamie Deen
- 8 slices applewood bacon
- 1 1/2 pounds ground beef (blend of ground chuck and lean sirloin, 80/20 ratio)
- 1/2 white onion, chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 slices sharp Cheddar
- 4 burger buns
- 1/2 Vidalia onion, sliced into rings and sauteed
- Shredded iceberg lettuce, for serving
- Heirloom tomatoes, for serving
- Avocado, mashed, for serving
- Jamie's Special Sauce, recipe follows
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 1/2 tablespoons mustard
Caprese on a Skewer | Barbara Bakes
By Stina
Alternate grape tomatoes, mozzarella pearls, sun-dried tomatoes and basil leaves on small bamboo skewers
- 12 small bamboo skewers
- 24 grape tomatoes
- 36 fresh mozzarella pearls
- 1/4 cup sun-dried tomatoes (not in oil)
- Fresh basil leaves
- Salt and Pepper
- Balsamic vinegar and olive oil (optional)
Fried Zucchini
By Stina
Recipe courtesy Giada De Laurentiis
- Olive oil, for frying
- 1 3/4 cups freshly grated Parmesan
- 1 1/2 cups panko (Japanese breadcrumbs)
- 3/4 teaspoon salt
- 2 large eggs
- 3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips