Stina's profile page
Recipes
Blueberry Walnut Bars Recipe
By Stina
Directions In a small bowl, combine the walnuts, cracker crumbs, 2 tablespoons sugar, oats and butter
- 2/3 cup ground walnuts
- 1/2 cup graham cracker crumbs
- 2 tablespoons plus 1/3 cup sugar, divided
- 1/3 cup old-fashioned oats
- 3 tablespoons reduced-fat butter, melted
- 1 package (8 ounces) reduced-fat cream cheese
- 1 tablespoon orange juice
- 1/2 teaspoon vanilla extract
- 1/2 cup reduced-fat whipped topping
- 2 tablespoons blueberry preserves
- 1-1/2 cups fresh blueberries
- 2/3 cup ground walnuts
- 1/2 cup graham cracker crumbs
- 2 tablespoons plus 1/3 cup sugar, divided
- 1/3 cup old-fashioned oats
- 3 tablespoons reduced-fat butter, melted
- 1 package (8 ounces) reduced-fat cream cheese
- 1 tablespoon orange juice
- 1/2 teaspoon vanilla extract
- 1/2 cup reduced-fat whipped topping
- 2 tablespoons blueberry preserves
- 1-1/2 cups fresh blueberries
HG Style Hot Fudge 'n Brownie Sundae
By Stina
Place brownie mix in a small microwave-safe dish (like a ramekin)
- 1/2 cup Breyers Double Churn Free French Chocolate fat-free ice cream
- 2 tbsp. Fat Free Reddi-wip
- 1 tbsp. traditional fudge brownie mix
- 2 tsp. Hershey's Lite chocolate syrup
- 1 tsp. mini semi-sweet chocolate chips
- 1/2 tsp. fat-free liquid egg substitute (like Original Egg Beaters)
Muffaletta Pasta Salad
By Stina
1. Cook pasta as directed on package, drain and let cool
- 1- 12 oz.package of Wacky Mac Veggie Shape Pasta (this is the pasta with different colors and shapes)
- 1 -12 oz. jar of Italian olive salad (with oil) I use Broscoli brand.
- 1 small can sliced black olives, drained
- 4 oz. thin sliced hard salami, cut into small squares or strips
- 4 oz. sliced provolone cheese, cut into small squares or strips
- 4 oz. shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1/8 tsp. black pepper
- 1/4 tsp. garlic powder (not salt)
Artichoke Crescent Appetizers Recipe
By Stina
Unroll crescent dough and press onto the bottom and 1/2 in
- 1 tube (8 ounces) refrigerated crescent rolls
- 2 tablespoons grated Parmesan cheese
- 2 packages (3 ounces each) cream cheese, softened
- 1/2 cup sour cream
- 1 egg
- 1/2 teaspoon dill weed
- 1/4 teaspoon seasoned salt
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1/3 cup thinly chopped green onions
- 1 jar (2 ounces) diced pimientos, drained
Spicy Seattle Tuna Rolls
By Stina
by The Bon Appétit Test Kitchen
- 4 Green Thai chiles, stemmed, coarsely chopped
- 1 tablespoon plus 1 teaspoon grated peeled fresh ginger
- 1 tablespoon toasted sesame seeds
- 1 garlic clove, coarsely chopped
- 1/2 teaspoon kosher salt plus more for seasoning
- 1/4 cup sunflower or vegetable oil
- 2 teaspoons toasted sesame oil
- 1 teaspoon distilled white vinegar
- 1 pound sashimi-grade yellowfin tuna fillets, cut into 1/8" cubes
- 4 toasted dried nori sheets, halved lengthwise
- 1 1/2 cups (about) cooked short-grain rice, cooled
- Assorted fillings, such as sliced scallions, English hothouse or Persian cucumbers, cilantro leaves, and chive blossoms
- Ingredient info:Look for Thai chiles, nori, and chive blossoms at better supermarkets and at Asian markets.
Sicilian Nut Pesto
By Stina
Source: based on a recipe in Erica DeMane's The Flavors of Southern Italy Yield: about 2 cups Notes: I was b...
- .
- 1/2 cup shelled, unsalted pistachios
- 1/2 cup blanched almonds
- 1/2 cup hazelnuts
- 1/4 cup pine nuts
- 2 plump cloves garlic, coarsely chopped
- 1 cup (packed) basil leaves, chopped or torn
- 2/3 cup (packed) mint leaves, chopped or torn
- 1/2 about 1/2 cup extra-virgin olive oil
- salt, to taste
Artichoke Lemon Pesto Stuffed Chicken Bundles
By Stina
In the bowl of a food processor, combine the drained artichoke hearts, Parmesan cheese, pine nuts, garlic, lemon ju...
- FOR THE ARTICHOKE LEMON PESTO
- 2 jars (6 Ounce Jars) Marinated Artichoke Hearts
- 1/2 cups Freshly Grated Parmesan Cheese
- 1/2 cups Pine Nuts, Toasted
- 2 cloves Garlic, Peeled
- 1 whole Lemon, Juiced (1 Lemon Should Yield About 2 Tablespoons)
- 1 teaspoon Lemon Zest
- 1/4 teaspoons Salt
- 1 Tablespoon Olive Oil
- 1/4 cups Packed Fresh Italian Parsley
- FOR THE CHICKEN BUNDLES
- 6 whole Boneless, Skinless Chicken Breasts
- 1 cup Shredded Five Cheese Italian Cheese
- 3/4 cups Butter
- 2 cups Panko Breadcrumbs
- Salt And Pepper, to taste
Creamy Reuben Soup Recipe
By Stina
In a large saucepan, saute the onion, celery and green pepper in butter until tender
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green pepper
- 1/4 cup butter, cubed
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 2 cups half-and-half cream
- 1/4 pound sliced deli corned beef, coarsely chopped
- 3/4 cup sauerkraut, rinsed and well drained
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded Swiss cheese
French Onion Tart | Tasty Kitchen: A Happy Recipe Community!
By Stina
To make the crust: Make sure the butter is cold, then quickly dice it and add it together with the flour, sugar ...
- FOR THE CRUST:
- 3-5/8 ounces, weight Butter, Cold
- 7 ounces, weight Flour
- 1 teaspoon Sugar
- 1 pinch Salt
- 1 whole Egg, Lightly Beaten
- FOR THE FILLING:
- 5-1/3 ounces, weight Bacon
- 1-3/4 pounds, 3-3/4 ounces, weight Onions
- 3 whole Eggs
- 1/2 pounds, 7/8 ounces, weight Sour Cream
- 1/4 teaspoons Salt
- 1/4 teaspoons Black Pepper
Authentic Louisiana Red Beans and Rice
By Stina
Directions Rinse beans, and then soak in a large pot of water overnight
- 1 pound dry kidney beans
- 1/4 cup olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons minced garlic
- 2 stalks celery, chopped
- 6 cups water
- 2 bay leaves
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1 tablespoon dried parsley
- 1 teaspoon Cajun seasoning
- 1 pound andouille sausage, sliced
- 4 cups water
- 2 cups long grain white rice