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Recipes
P. F. Chang's Mongolian Beef
By Stina
This copycat recipe is as good as the original!
- 2 teaspoons vegetable oil
- 1/2 teaspoon ginger, minced
- 1 tablespoon garlic, chopped
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- vegetable oil, for frying (about 1 cup)
- 1 lb flank steak
- 1/4 cup cornstarch
- 2 large green onions, sliced on the diagonal into one-inch lengths
Walnut and Blue Cheese Grapes
By Stina
Recipe courtesy Giada De Laurentiis
- 1/4 cup (2 ounces) cream cheese, at room temperature
- 1/4 cup (2 ounces) blue cheese, at room temperature
- 1/4 cup heavy cream
- 18 to 20 seedless red grapes, chilled
- 1 cup (4 ounces) finely chopped walnuts, toasted (see Cook's Note)
- 2 tablespoons sugar
- 2 tablespoons chopped fresh flat-leaf parsley
Chocolate Peanut Butter and Banana Icebox Cake
By Stina
In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fl...
- 1/2 cup smooth peanut butter (recommended: Jiffy)
- 2 1/2 cups cold heavy cream, divided
- 1/2 cup confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 5 bananas, sliced, plus additional for garnish
- 2 (9-ounce) packages chocolate wafer cookies
Holiday Brie en Croute
By Stina
Directions Heat the oven to 400°F
- 1 egg
- 1 tbsp. water
- All-purpose flour
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1/2 cup apricot preserves or seedless raspberry jam
- 1/3 cup dried cranberry
- 1/4 cup toasted sliced almond
- 1 (13- to 16-ounce) Brie cheese round
- 1 pkg. (13 ounces) Pepperidge Farm® Quartet Cracker Assortment
Ceviche Santa Cruz
By Stina
Place fish in a glass dish with lemon juice
- The acid in the lemon juice will "cook" the fish. It can be served as a dip with tortilla chips or spooned into sorbet glasses and served as a first course before a formal dinner.
- 1 pound red snapper, diced
- 3/4 cup lemon juice
- 3 scallions, finely diced
- 1 jalape?o pepper, finely diced
- 2 tomatoes, peeled and chopped
- 1 tablespoon minced cilantro
- 4 tablespoons olive oil
- 2 tablespoons dry white wine
- 1 avocado, peeled and chopped
Italian Relish Tray
By Stina
In a bowl, whisk together the olive oil
- 1/4 cup olive oil
- 3 tablespoons sherry vinegar
- 1 teaspoon chili powder
- 1 tablespoon chopped fresh parsley leaves
- Salt and pepper
- 1 large fennel bulb
- 1 pint cherry tomatoes
- 1/2 pound salami, sliced
- 1 can pitted black olives, drained
- 1 jar (5 ounces) pimiento-stuffed Spanish olives, drained
- 1 jar (12 ounces) baby kosher dill pickles, drained
- 1 jar pickled onions, drained
- 2 jars (6.5 ounces each) marinated artichoke hearts
- 1 jar (7.5 ounces) pepperoncini
- 1 tin (2 ounces) anchovies with capers
- 1 box artisan crackers or loaf of Italian bread
Pecan-Caramel Crunch Ice Cream
By Stina
Preheat oven to 350°. Stir together first 5 ingredients; spread in a thin layer on a baking sheet
- 3/4 cup quick-cooking oats
- 1 cup chopped pecans
- 1/4 cup all-purpose flour
- 1/4 cup firmly packed DOMINO Light Brown Sugar
- 1/4 cup butter, melted
- 2 cups firmly packed DOMINO Light Brown Sugar
- 3 cups milk
- 1 (12-ounce) can evaporated milk
- 1/2 teaspoon salt
- 4 egg yolks
- 4 cups whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons vanilla extract
- 1 (20-ounce) bottle caramel topping
- Garnishes: oat mix and waffle cone
Mint Chocolate Chip Ice-Cream Cake
By Stina
. Preheat oven to 350º. Grease and flour 3 (8-inch) round cake pans
- Parchment paper
- Devil's Food Cake Batter
- 1/2 gal. mint chocolate chip ice cream, softened
- 10 chocolate wafers, coarsely crushed
- Chocolate Ganache
- Garnishes: sweetened whipped cream, thin crème de menthe chocolate mints
Roasted Chiles Rellenos Bake
By Stina
Preheat oven broiler. Place peppers on a rimmed baking sheet and broil for 10-15 minutes
- 10 whole Medium To Smallish Sized Chiles And Peppers (poblanos, Anaheims, Sweet Peppers, Etc.)
- 2 cups Shredded Monterey Jack Cheese
- 2 whole Roma Tomatoes, Sliced
- 5 whole Large Eggs, Separated
- 4 teaspoons Flour
- 1/2 teaspoons Salt
- Salsa, For Garnish
Roasted Jalapeno Pimento Cheese
By Stina
Recipe courtesy Kyle Taylor, chef, Pawley's Front Porch in Columbia, SC
- 6 to 8 jalapeno peppers
- 1 teaspoon sea salt, plus more for seasoning
- 1 teaspoon ground black or white pepper, plus more for seasoning
- 2 ounces cream cheese
- 2 ounces honey
- 1-ounce hot sauce (Franks Red Hot, or any hot sauce will do
- 3 to 4 ounces fresh spinach
- 4 cups grated white Cheddar
- 3/4 cups mayonnaise