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Recipes
Hashbrown Breakfast Bake
By Stina
Heat the oven to 350 degrees
- 5 cups frozen shredded hashbrowns, thawed
- 3 cups chopped cooked ham
- 1 chopped green bell pepper
- 3 cups shredded Mexican cheese blend
- 5 eggs
- 1 1/4 cups Daisy Brand Sour Cream
- 1 cup milk
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 3/4 cup Pico de Gallo
Tres Leches Bread Pudding
By Stina
Directions Coat the insert of a slow cooker with nonstick spray
- Nonstick spray
- 2 1/4 cups whole milk
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 9 large egg yolks
- 1 loaf challah bread, cut or torn into 1-inch pieces (stale is best)
- 3/4 cup slivered almonds, toasted
- Cinnamon Sugar Sauce, recipe follows
- Freshly whipped cream, for serving
Blue Cheese and Walnut Crackers
By Stina
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 min...
- 1/4 pound (1 stick) unsalted butter at room temperature
- 8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature
- 1 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 extra-large egg beaten with 1 tablespoon water for egg wash
- 1/2 cup roughly chopped walnuts
Beef and Pork Tamale Pie
By Stina
Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown
- 1 tablespoon vegetable oil
- 1 pound ground pork
- 1 1/2 pound ground sirloin
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 tablespoons seeded chipotle in adobo sauce, finely chopped, plus couple spoonfuls sauce
- 1 tablespoon ground cumin (scant palmful)
- 1 tablespoon coriander (scant palmful)
- 2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- Salt and freshly ground black pepper
- 1/4 cup tomato paste
- 1 (12-ounce) bottle Mexican beer (recommended: Negra Modelo)
- 1 cup beef stock
- 1 1/2 cups chicken stock or water
- 1 1/2 cups milk
- 1 About 1 cup quick cooking polenta
- 2 tablespoons butter
- 1 generous tablespoon honey
- 1 1/2 cups shredded Cheddar or smoked Cheddar cheese
Pizza Puffs
By Stina
Preheat the oven to 450 degrees F
- 1 (4-1/2 ounce) package reduced-fat refrigerator
- buttermilk biscuits
- 1-1/2 tablespoon low-sodium tomato sauce
- Scant 1/2 teaspoon Italian seasoning
- 1/2 tablespoon grated Parmesan cheese
Dreamfields Macaroni and Cheese
By Stina
Combine pasta, cheese, almond milk, cream, egg, mustard, and garlic powder in medium bowl
- 1 1/2 cups Dreamfields Elbows, cooked and drained
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup almond milk
- 1/4 cup heavy cream
- 1 large egg
- 1 teaspoon Dijon mustard
- 1/8 teaspoon garlic powder
- 1/4 cup crushed pork rinds
Chicken Piccata with Artichoke Hearts
By Stina
Directions Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate
- 3/4 cup all-purpose flour
- 1/8 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 onion, minced
- 1/2 cup white wine
- 1 (14.5 ounce) can chicken broth
- 2 tablespoons lemon juice
- 1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
- 1/4 cup capers, with liquid
- 2 tablespoons butter
Pecan Shortbread Squares
By Stina
ke the Crust Adjust an oven rack to the middle position and preheat the oven to 350 degrees
- For the crust
- 3/4 cup all purpose flour, spooned into measuring cup and leveled off with knife
- 1/4 cup corn starch
- 1/2 cup confectioners sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into 1-inch pieces
- For the filling
- 12 tablespoons (1-1/2 sticks) unsalted butter
- 3/4 cup light brown sugar
- 3 tablespoons honey
- 1/2 teaspoon vanilla extract
- Generous pinch salt
- 2 tablespoons heavy whipping cream
- 3 cups coursely chopped pecans
Fruit Salad with Cream Cheese-Pecan Topping
By Stina
Recipe courtesy Paula Deen
- 2 cups fresh blueberries
- 1 cup fresh blackberries
- 2 cups cubed cantaloupe
- 2 cups halved green grapes
- 2 cups sliced fresh strawberries
- 1 starfruit, sliced
- 1 (8-ounce) package cream cheese, softened
- 2 tablespoons fresh lemon juice
- 1/2 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 1/2 cup chopped pecans
Fresh Broccoli Salad with Tomatoes, Black Olives and Feta Cheese
By Stina
To blanch broccoli: Drop into boiling salted water and cook for 2 minutes over high heat, or, microwave broccoli i...
- 2 cups blanched fresh broccoli florets
- 1 garlic clove, peeled and minced
- 1 cup cherry or grape tomatoes
- 3/4 to 1 cup thinly sliced or coarsely chopped scallions (white and tender green)
- 1/2 to 1 cup pitted Kalamata olives, drained
- 1 cup crumbled feta cheese
- Red wine vinegar and extra virgin olive, or commercial Greek-style salad dressing
- Salt and freshly ground black pepper to taste
- Greek Seasoning as desired (see note below)
- Crisp leaf or Boston lettuce for garnish
- Freshly grated Parmesan or Romano cheese as desired for garnish (optional)