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Recipes
Bess London's Pecan Tassies
By Stina
With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth
- 1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted
- One 3-ounce package cream cheese, at room temperature
- 1 cup all-purpose flour
- Nonstick cooking spray
- 1 large egg
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- Pinch of fine salt
- 1/2 cup pecans, finely chopped
Artichoke Shrimp Bake Recipe
By Stina
Place the shrimp, artichokes and onions in a greased 11-in
- TOPPING:
- 1 pound cooked medium shrimp, peeled and deveined
- 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed, drained and quartered
- 2/3 cup frozen pearl onions, thawed
- 2 cups sliced fresh mushrooms
- 1 small sweet red pepper, chopped
- 2 tablespoons butter
- 1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
- 1/2 cup sour cream
- 1/4 cup sherry or chicken broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon grated lemon peel
- 1/8 teaspoon white pepper
- 1/2 cup soft bread crumbs
- 1/3 cup grated Parmesan cheese
- 1 tablespoon minced fresh parsley
- 1 tablespoon butter, melted
- Hot cooked rice, optional
Dreamy Apple Pie
By Stina
1 whole Unbaked Pie Crust Filling 3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thi
- 1 whole Unbaked Pie Crust
- Filling
- 3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1 Tablespoon All-purpose Flour
- 1 cup Heavy Cream
- 2 teaspoons Vanilla Extract
- 1/8 teaspoon Cinnamon
- Topping
- 7 Tablespoons Butter
- 3/4 cups All-purpose Flour
- 1/2 cup Brown Sugar
- 1/4 cup Pecans (more To Taste)
- Dash Of Salt
Copycat Chili's Chicken Enchilada Soup
By Stina
The dish is one of Chili's most raved-about items
- 1 tablespoon vegetable oil
- 1 lb chicken breast fillet (approx. 3 fillets)
- 1/2 cup diced onion
- 1 garlic clove, pressed, to taste
- 4 cups chicken broth
- 1 cup masa harina
- 3 cups water
- 1 cup enchilada sauce
- 16 ounces Velveeta cheese
- 1 teaspoon salt, to taste
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- shredded cheddar cheese
- crumbled corn tortilla chips
- 2 medium tomatoes, diced
- 1/2 cup diced Spanish onion
- 2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
- 2 teaspoons finely minced fresh cilantro
- 1 pinch salt
Grandma's Chicken Noodle Soup
By Stina
Directions Bring a large pot of lightly salted water to a boil
- 2 1/2 cups wide egg noodles
- 1 teaspoon vegetable oil
- 12 cups chicken broth
- 1 1/2 tablespoons salt
- 1 teaspoon poultry seasoning
- 1 cup chopped celery
- 1 cup chopped onion
- 1/3 cup cornstarch
- 1/4 cup water
- 3 cups diced, cooked chicken meat
Patty's Enchiladas Bake
By Stina
wheat chocolate candy boiling cake fudge Add Recipes Add Your Recipe
- 2 lbs boneless skinless chicken breasts
- 1 onions
- 2 poblano peppers
- 4 garlic cloves
- 15 ozs diced tomatoes
- 2 tbsps olive oil
- 1 red bell pepper
- 1 cup enchilada sauce
- 14 ozs crushed tomatoes
- 14 tsp chipotle pepper
- 10 corn tortilla
- 8 ozs shredded monterey jack cheese
- vegetable oil
- 12 cup scallion
- 14 cup fresh cilantro
- 14 cup black olive
Seasoned PASTA CRISP
By Stina
Cook noodles as directed on package
- 1 (16-oz.) box lasagna noodles
- Canola or vegetable oil
- 2 packages Good Seasons Italian Salad Dressing Mix, dry
- Paper towels
Stuffed 'n Squashed Mushroom Foil Pack
By Stina
Preheat oven to 375 degrees
- 2 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
- 1 zucchini, ends removed, finely diced
- 2 large portabella mushrooms, stems chopped and reserved
- 1 tsp. finely chopped onion
- 1/2 tsp. chopped garlic
- 1/8 tsp. salt, or more to taste
- Dash ground thyme, or more to taste
- 1/2 tbsp. reduced-fat Parmesan-style grated topping
- Optional: black pepper
Falafel: Chickpea Patties
By Stina
Recipe courtesy Madelain Farah, Lebanese Cuisine, Four Walls Eight Windows, 2001
- 1 pound dried chickpeas
- 1 small onion, coarsely chopped
- 2 cloves garlic, crushed
- 1 tablespoon all-purpose flour
- 1 teaspoon ground coriander
- 1 teaspoon baking soda
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red chile flakes, optional
- Salt and pepper, as needed
- 1/2 cup vegetable oil
- 6 to 8 pitas, tops sliced open and lightly toasted
- Shredded lettuce, as needed
- Tomato wedges, as needed
- Sliced red onion, as needed
- Sliced cucumbers, as needed
- Tahini Sauce, recipe follows
Company Shrimp and Mushroom Pasta
By Stina
In a large skillet, melt the butter over medium heat
- 1/2 cup (1 stick) butter
- 2 cups sliced baby bella mushrooms
- 1/4 cup chopped onion
- 3 cloves garlic, minced
- 2 cups heavy whipping cream
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 1/2 pounds fresh medium shrimp, peeled and deveined, tails intact
- 1 cup fresh spinach
- 1 (16-ounce) package penne pasta, cooked
- 1/2 cup shredded Italian blend cheese