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Olive and Pistachio Bruschetta Recipe Print Page | MyRecipes.com
By Stina
Ingredients 3/4 cup chopped pitted olives (mix of green and black), rinsed 1/2 cup coarsely chopped arugula 1/...
- 3/4 cup chopped pitted olives (mix of green and black), rinsed
- 1/2 cup coarsely chopped arugula
- 1/4 cup chopped unsalted roasted pistachios
- 2 tablespoons extra-virgin olive oil
- Pepper
- 16 baguette slices, brushed with olive oil and grilled
- Flat-leaf parsley sprigs
Fresh Basil Dressing
By Stina
Blend the basil, oil, mayonnaise, vinegar, shallots, salt and pepper in a blender or food processor until smooth
- 1 cup loosely packed fresh basil leaves
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons mayonnaise
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons chopped shallot
- 3/4 teaspoon salt
- Dash ground black pepper
Spiced Cocktail Nuts
By Stina
Place an oven rack in the center of the oven
- Vegetable cooking spray
- 2 egg whites
- 2 cups roasted and salted almonds
- 2 cups roasted and salted cashew nuts
- 2 cups walnut halves
- 3/4 cup sugar
- 2 tablespoons Madras curry powder
- 1 tablespoon ground cumin
- 2 1/2 teaspoons garlic salt
- 1 1/4 teaspoons cayenne pepper
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
Corn Macque Choux
By Stina
In a medium bowl, cut kernels off cob scrapping the milk of the corn into your bowl to reap the additional flavor a...
- 3 - 6 ears of corn shucked and cleaned2 tbsp butter or margarine
- 1 small onion chopped1 small bell pepper chopped
- 2 fresh tomatoes dicedsugar to taste optional
Sesame Chikki
By Stina
Liberally coat a large baking sheet and a rolling pin with the ghee/butter
- 1 teaspoon Ghee Or Unsalted Butter For Coating Your Pan And Rolling Pin
- 1-1/2 cup Sugar
- 1-1/2 cup Sesame Seeds
- 1 whole Cardamom Pod, Powdered (see
Cheesy Broccoli-Potato Mash
By Stina
Directions Bring 1 inch of water to a boil in a large pot
- 1 pound Yukon Gold potatoes, cut into wedges
- 3/4 pound broccoli crowns, chopped (4 cups)
- 3/4 cup shredded fontina cheese
- 1/2 cup nonfat milk, heated
- 1/2 teaspoon salt
- Freshly ground pepper to taste
Marrakesh Chicken
By Stina
Recipe courtesy Jane and Mike Johnston
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 pounds boneless skinless chicken breast
- 2 tablespoons Marrakesh Moroccan Paste, recipe follows
- 1/4 cup chicken stock
- 1/4 cup diced red onion
- 15 sprigs fresh flat-leaf parsley, plus chopped parsley, for garnish
- 2 teaspoons lemon juice
- 1 tablespoon preserved lemon pulp, plus 1 rind preserved lemon, cut into thin strips
- 1 (14-ounce) can artichoke hearts, drained
- 2 tablespoons Marrakesh spice
- 2 tablespoons olive oil
- 2 tablespoons water
Sweet Potato and Parmesan Chips
By Stina
Preheat oven to 375ºF. Peel the skin off the sweet potato and discard
- 1 whole Sweet Potato, Peeled
- 1 Tablespoon Olive Oil
- 1/4 cups Parmesan Cheese, Plus More To Sprinkle Over Baked Chips
- 1 teaspoon Garlic Salt
- 1 teaspoon Paprika
- 1/2 teaspoons Salt
- 1/2 teaspoons Pepper
Salsa Chicken Rice Casserole
By Stina
Directions Place rice and water in a saucepan, and bring to a boil
- Salsa Chicken Rice Casserole
- Chicken Noodle Casserole I
- Easy Chile Chicken Enchilada Casserole
- Chicken Florentine Casserole
- Creamy Chicken and Wild Rice Soup
- Broccoli Rice Casserole
- Chicken Enchiladas I
- Broccoli, Rice, Cheese, and Chicken Casserole
- Easy Delicious Chicken and Rice Casserole
- How to Bone a Chicken Breast
- All about Cream
- How to Peel and Chop Onions
- 1 1/3 cups uncooked white rice
- 2 2/3 cups water
- 4 skinless, boneless chicken breast halves
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded Cheddar cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 onion, chopped
- 1 1/2 cups mild salsa
Sriracha, Lime, and Cilantro Roasted Chickpeas | Tasty Kitchen: A Happy Recipe Community!
By Stina
Note: Sriracha sauce is a Thai pepper sauce available at most grocery stores
- 1 can (15 Oz. Size) Chickpeas Or Garbanzo Beans
- 1 Tablespoon Extra Virgin Olive Oil
- 1-1/2 teaspoon Sriracha Sauce
- 1 teaspoon Lime Juice
- 1/2 teaspoons Sea Salt
- 1 Tablespoon Fresh Cilantro, Chopped
- 1 teaspoon Grated Lime Zest