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Recipes
Grilled Pimiento Cheese Sandwiches
By Stina
Stir together 1 cup mayonnaise, diced pimiento, Worcestershire sauce, and onion
- 1 cup mayonnaise
- 1 (4-oz.) jar diced pimiento, drained
- 1 teaspoon Worcestershire sauce
- 1 teaspoon finely grated onion
- 2 (8-oz.) blocks sharp Cheddar cheese, shredded
- White bread slices
- Mayonnaise
Roasted Pepper and Eggplant Marinara
By Stina
Recipe courtesy Rachael Ray
- 2 large red bell peppers
- 1 large Fresno chile pepper or Holland chile pepper
- 1 large head garlic
- Sprig fresh rosemary, leaves picked and finely chopped
- 1 medium-large firm eggplant
- Extra-virgin olive oil, for brushing eggplant
- Salt and freshly ground black pepper
- 2 cups chicken stock
- 1 (28-ounce) can Italian tomatoes
- 2 fresh basil leaves, torn
- Sprig fresh oregano, leaves picked and finely chopped
- 1 pound long fusilli pasta
- Grated Pecorino cheese
- Fresh flat-leaf parsley, leaves picked and chopped
Upside-Down Bananas Foster Cakes
By Stina
Preheat the oven to 350ºF
- Cakes:
- 6 tablespoons butter
- 1/2 cup milk
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- Goo:
- 12 tablespoons butter
- 3/4 cup brown sugar, tightly packed
- 1 banana, thinly sliced
- 1 teaspoon cinnamon
- rum, to taste
Cabbage Rolls
By Stina
Recipe courtesy Pauly Fohrenkamm, Nye's Polonaise Room
- Kosher salt
- 1 large head green cabbage
- 10 strips applewood bacon
- 1 medium yellow onion
- 1 small green bell pepper
- 1/4 cup shredded Parmesan
- 2 pounds ground beef (80/20)
- 1 pound ground pork
- 8 ounces ground breakfast sausage
- 1/2 cup white rice
- 1/4 cup ketchup
- 1 tablespoon chopped garlic
- 1 tablespoon black pepper
- 1 tablespoon seasoning sauce, such as Kitchen Bouquet
- 1 large egg
- Clarified parsley butter, for serving
Smoked Tuna Dip
By Stina
Blend all ingredients together well using a stand mixer or hand mixer
- 1 small can albacore tuna, drained well
- 1 8 oz. package of cream cheese, softened slightly
- 1 1/2 teaspoons liquid smoke
- 1 teaspoon worcestershire
- scant 1/2 teaspoon garlic powder
- scant 1/2 teaspoon salt
- dash or two of pepper sauce (like Tabasco)
- paprika or smoked paprika (optional)
Coconut-Pecan Frosting
By Stina
. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragra...
- 2 cups chopped pecans
- 1 (12-oz.) can evaporated milk
- 1 1/2 cups sugar
- 3/4 cup butter
- 6 egg yolks, lightly beaten
- 2 cups sweetened flaked coconut
- 1 1/2 teaspoons vanilla extract
Maple-Cinnamon-Pecan Pull-Aparts
By Stina
Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray
- 1/2 cup chopped pecan
- 1/3 cup of packed brown sugar
- 2 Tbsp butter or margarine melted
- 1/4 cup of sour cream
- 1 tsp of maple or vanilla flavor
- 1 can of (17.5 oz) Pillsbury Grands Flaky Supreme refrigerated cinnamon rolls with icing
Hummus and Artichoke Wrap
By Stina
Directions Spread hummus onto sandwich wrap
- 3 tablespoons hummus
- 1 large whole-wheat sandwich wrap
- 3 marinated artichoke hearts, cut into small pieces
- 1/4 cup shredded fat-free mozzarella cheese
- 1 roasted red bell pepper, cut into small pieces
- 1 cup fresh spinach leaves
Chicken Enchiladas
By Stina
Recipe courtesy Rachael Ray
- 8 soft corn tortillas
- 3 cups chicken broth
- 4 pieces boneless skinless chicken breast, 6 to 8 ounces
- 1 bay leaf, fresh or dried
- 2 sprigs fresh oregano
- 1 small onion, quartered
- 2 tablespoons tomato paste
- 1 teaspoon chili powder, 1/3 palm full
- 1 teaspoon ground cumin
- Salt
- 2 cups tomato sauce
- 2 teaspoons hot cayenne pepper sauce, several drops
- 1/4 teaspoon ground cinnamon, 2 pinches
- 1 teaspoon chili powder
- 2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle
Pina Colada Fruit Salad Recipe
By Stina
In a serving bowl, combine the first six ingredients
- 1-1/2 cups green grapes
- 1-1/2 cups seedless red grapes
- 1-1/2 cups fresh blueberries
- 1-1/2 cups halved fresh strawberries
- 1 can (8 ounces) pineapple chunks, drained
- 1/2 cup fresh raspberries
- 1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed
- 1/2 cup sugar
- 1/2 cup pineapple-orange juice
- 1/8 teaspoon almond extract
- 1/8 teaspoon coconut extract