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Recipes
Italian Spinach Soup Recipe
By Stina
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
Moussaka
By Stina
Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out th...
- 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
- salt
- 1/4 cup olive oil
- 1 tablespoon butter
- 1 pound lean ground beef
- salt to taste
- ground black pepper to taste
- 2 onions, chopped
- 1 clove garlic, minced
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fines herbs
- 2 tablespoons dried parsley
- 1 (8 ounce) can tomato sauce
- 1/2 cup red wine
- 1 egg, beaten
- 4 cups milk
- 1/2 cup butter
- 6 tablespoons all-purpose flour
- salt to taste
- ground white pepper, to taste
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
Pesto Pizza
By Stina
Directions Place dough on a lightly floured surface; let rest for 10 minutes
- 1 (1 pound) loaf frozen bread dough, thawed
- 1/2 cup shredded Parmesan cheese, divided
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 cup prepared pesto
- 1 cup sliced fresh mushrooms
- 1 cup shredded mozzarella cheese
Jalapeno Cornbread Low Fat to No Fat
By Stina
fat reduced corn bread fast and simple
- 1 1/4 cups cornmeal
- 3/4 cup whole wheat pastry flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups fat-free buttermilk or 1 1/2 cups low-fat buttermilk
- 2 beaten egg whites
- 3/4 cup corn kernel (frozen or fresh thawed)
- 1/2 cup shredded nonfat cheddar cheese
- 1 -2 tablespoon chopped fine jalapeno pepper
Chicken Croquettes with Creole Sauce
By Stina
Recipe courtesy Paula Deen
- 4 tablespoons butter, divided
- 1/3 cup minced red bell pepper
- 1/3 cup minced celery
- 1/3 cup minced onion
- 3 cups chopped cooked chicken
- 1 1/2 cups panko breadcrumbs
- 1/2 cup mayonnaise
- 2 large eggs, lightly beaten
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoned salt
- Creole Sauce, recipe follows
- 1 clove garlic, minced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Creole seasoning
Ann's Slaw
By Stina
Mix all together
- 2 - Bags of slaw
- Cherry Tomatoes
- 1/2 bunch of Fresh Parsley or more
- Red Onions-Sliced
- Feta Cheese (optional)
- Dressing
- Lemon Juice
- Olive oil
- salt & Pepper to taste
Mary's Zucchini with Parmesan
By Stina
Directions Heat oil in a large nonstick skillet over medium heat
- 2 teaspoons extra-virgin olive oil
- 2 pounds zucchini (about 4 medium), sliced 1/4 inch thick
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- 1/2 cup finely shredded Parmesan cheese (1 ounce)
Old Charleston Style Shrimp and Grits
By Stina
Directions Bring water, grits, and salt to a boil in a heavy saucepan with a lid
- 1 cup coarsely ground grits
- 3 cups water
- 2 teaspoons salt
- 2 cups half-and-half
- 2 pounds uncooked shrimp, peeled and deveined
- salt to taste
- 1 pinch cayenne pepper, or to taste
- 1 lemon, juiced
- 1 pound andouille sausage, cut into 1/4-inch slices
- 5 slices bacon
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 cup shredded sharp Cheddar cheese
Emerils Hot Crab and Crawfish Pasta
By Stina
In a medium saute pan, heat 1/4 cup of the vegetable oil and add the red bell pepper, jalapenos, and habaneros
- 3/4 cup vegetable or canola oil, divided
- 1 red bell pepper, seeded and minced
- 3 jalapenos, seeded and minced
- 2 habaneros, seeded and minced
- 1/2 pound linguine
- Kosher salt
- 1 tablespoon olive oil
- 1/4 cup minced shallots
- 1 teaspoon minced garlic
- 1/2 cup dry white wine or chicken stock
- 12 ounces cooked crawfish tails
- 2 tablespoons chopped fresh parsley leaves, divided
- 2 tablespoons chopped fresh chives, divided
- Essence, recipe follows
- 1 1/2 cups heavy cream
- 1/2 pound lump crabmeat, picked over for shells and cartilage
- 3 tablespoons grated Parmesan
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Baked Stuffed JalapeRecipe
By Stina
1 Preheat the oven to 375
- Ingredients
- Cream Cheese Filling Version
- 12 12 12 jalapeeppers*
- 1/4 1/4 1/4 cup minced onion
- 1/4 1/4 1/4 cup chopped fresh cilantro
- 3/4 3/4 3/4 cup cream cheese
- 1 1/2 1 1/2 1/2 teaspoon cumin
- 1 1 to teaspoon salt (more or less to taste)
- 2 2 2 1/2-inch jack cheese, cut into 2 1/2-inch long batons
- Bacon and Jack Cheese Filling Version
- 12 12 12 jalapeeppers*
- 1/4 1/4 1/4 cup chopped cooked bacon
- 1/4 1/4 1/4 cup minced onion
- 1/2 1/2 2 2 1/2-inch jack cheese, plus another 2 ounces of jack cheese cut into 2 1/2-inch long batons
- 1/4 1/4 1/4 cup chopped fresh cilantro
- 1 1/2 1 1/2 1/2 teaspoon cumin
- 1 1 1 teaspoon dried oregano
- to buying jalapefor this recipe, if you want mild peppers, look for peppers with smooth skins. Striations tend to indicate that the pepper has been stressed while growing, and that can mean a hotter pepper.