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Recipes
- PECAN SALMON SPREAD
By Stina
I prefer the taste of this appetizer when made by hand
- This is a great “emergency” appetizer to keep in the freezer for impromptu entertaining.
- It only requires some thawing time and crackers to serve.
- 16-ozs. Salmon in foil package (slightly more or less is o.k.)
- 8-ozs. cream cheese, softened
- 1 T. lemon juice
- 1/2 tsp. salt
- 4 T. Spanish purple onion, minced
- 1/2 cup chopped pecans, extra for garnish
- 3 T. fresh flat leaf parsley, minced; extra for garnish
Italian Spinach Soup Recipe by John Spottiswood
By Stina
Directions Clean spinach and put in a pot with 3-4 cups water and 1 tsp salt
- 3 lbs fresh spinach
- 3 Tbsp butter
- 1/2 medium onion, chopped
- 3 cups high quality chicken, beef, or vegetable broth
- 1 cup low fat milk
- 1/8 tsp ground nutmeg
- 5 Tbsp freshly grated Parmesan cheese
- 1 Tsp salt
Mama's Italian Wedding Soup
By Stina
In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion
- 1 pound extra-lean ground beef
- 2 eggs, beaten
- 1/4 cup dried bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon dried basil
- 3 tablespoons minced onion
- 2 1/2 quarts chicken broth
- 2 cups spinach - packed, rinsed and thinly sliced
- 1 cup seashell pasta
- 3/4 cup diced carrots
Mushroom Canapes
By Stina
Recipe courtesy Paula Deen
- 1/2 cup mayonnaise
- 1/4 cup freshly grated Parmesan
- 2-ounces canned mushroom pieces and stems, drained
- 1/2 of a 2.8-ounce can french-fried onion rings
- 1 loaf (8-ounce) party rye or pumpernickel bread
grilled avocado w melted cheese & hot sauce
By Stina
1. Slice the avocado in half and remove the stone
- 1 avocado
- 1 tablespoon chipotle sauce (Tabasco or Louisiana)
- 1 tablespoon lime juice
- 1/4 cup parmesan cheese
- Salt and pepper
Skillet Almond Shortbread
By Stina
Preheat the oven to 350 degrees F
- Nonstick cooking spray
- 1 1/2 cups plus 2 tablespoons sugar
- 3/4 cup (1 1/2 sticks) butter, melted
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 1/2 cup sliced almonds with skins
Pistachio Twists
By Stina
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 1 egg white, beaten
- 1/3 cup finely chopped shelled pistachios
- kosher salt to taste
Fruit Dip II
By Stina
Directions Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly
- 1 (8 ounce) package cream cheese, softened
- 1 (7 ounce) jar marshmallow creme
Stuffed Mushrooms
By Stina
Recipe courtesy Giada De Laurentiis
- 1/2 cup Italian-style dried bread crumbs
- 1/2 cup grated Pecorino Romano
- 2 garlic cloves, peeled and minced
- 2 tablespoons chopped fresh Italian parsley leaves
- 1 tablespoon chopped fresh mint leaves
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Apple Crisp II
By Stina
Preheat oven to 350 degrees F (175 degree C)
- 10 cups all-purpose apples, peeled, cored and sliced
- 1 cup white sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup water
- 1 cup quick-cooking oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup butter, melted