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Recipes
Chicken Avocado Egg Rolls
By Stina
Recipe courtesy Guy Fieri, 2008
- 2 tablespoons canola oil
- 1/2 cup finely minced red onion
- 1/4 cup finely minced red bell peppers
- 2 tablespoons minced ginger
- 1 tablespoon minced garlic
- 1/4 cup sliced bamboo shoots
- 1/4 cup finely chopped celery
- 2 cups chopped chicken breast
- 1/4 cup soy sauce
- 1 cup julienned green cabbage
- 1/2 cup shredded carrots
- 4 cups rice bran oil or canola oil
- 12 egg roll wrappers
- 2 avocados, sliced into 24 pieces
- 1 egg mixed with 1 tablespoon milk
- Jarred sweet chili sauce, for dipping
Spinach Basil Orzo Recipe by Mary Joseph
By Stina
Directions Bring 4 cups water to a boil, add orzo, boil for about 7 minutes or until al dente
- 1 cup orzo
- 1/4 cup pine nuts, toasted
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 1/4 cup basil, chopped
- 1 cup spinach, chopped
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese
- 1/2 teaspoon salt
HG's Swirls Gone Wild Cheesecake Brownies
By Stina
Preheat oven to 400 degrees
- One box Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
- One 15-oz. can pure pumpkin
- 6 oz. fat-free cream cheese, room temperature
- 1/4 cup Splenda No Calorie Sweetener (granulated)
- 1 tsp. Coffee-mate Fat Free or Sugar Free French Vanilla powdered creamer, dissolved in 2 tbsp. warm water
- 1/4 tsp. vanilla extract
Parmesan, Basil and Lemon Wafers (Frico)
By Stina
Preheat oven to 400 degrees F
- 1 cup shredded Parmesan
- 2 tablespoons shredded basil leaves
- 1/2 tablespoon grated lemon zest
Chicken Salad
By Stina
From Food Network Kitchens
- 4 cups diced poached chicken, recipe follows
- 1 stalk celery, cut into 1/4-inch dice
- 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
- 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
- 2 tablespoons finely chopped parsley
- 1 cup prepared or homemade mayonnaise
- 2 teaspoons strained freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- Freshly ground black pepper
- POACHED CHICKEN FOR SALADS
- 10 sprigs parsley
- 2 sprigs fresh thyme
- 1 small onion, halved
- 1 small carrot, halved
- 1 stalk celery, halved
- 3 pounds chicken breasts halves, on the bone and fat trimmed
- 5 to 6 cups chicken broth, homemade or low-sodium canned
- Copyright 2001 Television Food Network, G.P. All rights reserved.
Chicken Noodle Soup
By Stina
Cut tops and ends off of carrots, toss in stock pot
- Whole fryer
- 5-6 carrots with tops
- 5-6 stalks celery
- 1 onion
- 1 bag small pasta shapes
- 2 Tablespoons poultry seasoning
- salt and pepper to taste (I use about two tsp salt, no pepper)
Apple Crisp Pizza
By Stina
Preheat oven to 350 degrees
- TOPPING:
- Pastry for single-crust pie (9 inches)
- 2/3 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground Cinnamon
- 4 medium apples (like Gala, Fiji, Braeburn, Empire) peeled and diced into 1/4 inch pieces
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1/4 cup salted butter, softened (see Note)
- 1/2 cup caramel topping
Benihana Magic Mustard Sauce
By Stina
Preheat oven to 350 degrees F
- 1 tablespoon crushed, toasted sesame seeds
- 3 tablespoons dry mustard
- 2 tablespoons hot water
- 3/4 cup soy sauce
- 1/4 garlic clove, crushed
- 3 tablespoons heavy cream, whipped
Remoulade Sauce a la New Orleans
By Stina
Directions Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sa...
- 1 cup mayonnaise
- 1/4 cup chili sauce
- 2 tablespoons Creole mustard
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Louisiana-style hot sauce, or to taste
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 4 medium scallions, chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped green olives
- 2 tablespoons minced celery
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
- 1 teaspoon capers, chopped (optional)