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Recipes
Strawberry Spinach Salad I
By Stina
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire ...
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- 1/2 cup white sugar
- 1/2 cup olive oil
- 1/4 cup distilled white vinegar
- 1/4 teaspoon paprika
- 1/4 teaspoon Worcestershire sauce
- 1 tablespoon minced onion
- 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
- 1 quart strawberries - cleaned, hulled and sliced
- 1/4 cup almonds, blanched and slivered
Parmesan Knots
By Stina
•Cut each biscuit into thirds
- 1 tube (12 ounces) refrigerated buttermilk biscuits
- 1/4 cup canola oil
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes
Parmesan and Artichoke
By Stina
QUARTER 1 lemon; place in large pan of boiling water
- 2 lemons, divided
- 2 fresh artichokes, trimmed
- 3 Tbsp. extra virgin olive oil
- 1 tsp. Dijon mustard
- 3 Tbsp. KRAFT Grated Parmesan Cheese
Stuffed Mushrooms
By Stina
Preheat the oven to 400 degrees F
- 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
Spinach-Dill Pie
By Stina
1.Preheat oven to 375 degrees
- 10 ounces spinach well washed, tough stems removed
- 1 tablespoon unsalted butter
- 1 onion diced into 1/4-inch pieces
- 2 cloves garlic minced
- 1 cup low-fat ricotta cheese
- 2 large whole eggs
- 2 large egg whites
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh dill
- 1 cup grated Parmesan cheese (about 2 ounces)
- 1/4 teaspoon cumin
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 8 sheets phyllo dough thawed
- Cooking spray
Green Shutters Inn Vidalia Onion Casserole
By Stina
Boil onion chunks for 15 - 20 minutes; drain and rinse
- 3 C. coarsely chopped Vidalia onions
- 2 t. butter
- 2 t. all-purpose flour
- 1 C. chicken broth
- 1 (5-1/2-oz.) can evaporated milk
- 1/2 t. salt
- 1/2 t. pepper
- 1 C. grated cheese (such as Swiss)
- 1 C. cracker crumbs
- Butter (to dot on top of casserole)
Blue Adobe Mexican Grill Tenderloin Rellenos
By Stina
Place eggs in a shallow bowl; whisk to combine
- 1 1/2 pounds chicken tenderloins, cooked and diced
- 12 ounces chorizo, sauteed
- 12 Anaheim chiles, roasted, peeled and seeded
- 18 ounces jack cheese, grated
- 18 ounces Cheddar cheese, grated
- 12 eggs
- Flour, as needed
- Panko breadcrumbs, as needed
- Oil for frying
- Hot sauce, as needed
Spicy Buffalo Onion Rings and Blue Cheese Dip
By Stina
Recipe courtesy Zoom
- Vegetable oil, for frying
- 4 eggs
- 5 cups 2 percent milk
- 6 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon Cajun spice mix (recommended: Paul Prudhomme's)
- 2 tablespoons cayenne pepper
- 1 teaspoon white pepper
- 2 teaspoons black pepper
- 2 teaspoons dry mustard
- 1 2/3 teaspoons salt
- 3 extra-large yellow onions
- Blue Cheese Dip, recipe follows
- 1 carrot, sliced
- 1 stalk celery, sliced
Asian Ginger Dressing
By Stina
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger root
- 3/4 cup olive oil
- 1/3 cup rice vinegar
- 1/2 cup soy sauce
- 3 tablespoons honey
- 1/4 cup water
Fried Rice Restaurant Style
By Stina
Directions In a saucepan, combine rice and water
- 2 cups enriched white rice
- 4 cups water
- 2/3 cup chopped baby carrots
- 1/2 cup frozen green peas
- 2 tablespoons vegetable oil
- 2 eggs
- soy sauce to taste
- sesame oil, to taste (optional)