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Recipes
Stuffed Celery Stalks
By Stina
Directions To make the onion spread: Drizzle the vegetable oil into a wide pan over high heat
- Caramelized Onion Spread
- 1 tablespoon vegetable oil
- 2 large yellow onions, thinly sliced into rings
- Pinch kosher salt
- Freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 cup cream cheese, softened
- Blue Cheese and Pistachio Spread
- 1 (8-ounce) package cream cheese, softened
- 3/4 cup blue cheese, preferably Roquefort, crumbled
- Dash heavy cream, as needed
- Dash Worcestershire sauce
- 2 tablespoons minced fresh chives
- Pinch kosher salt
- Freshly ground black peppercorns
- 1/2 cup pistachio nuts
- Stuffed Celery Stalks
- 8 celery stalks, leaves attached
Andouille, Crab, and Oyster Gumbo
By Stina
Celebrity chef Andrew Zimmern learned to make gumbo on a trip in the Louisiana bayou
- 1/2 cup(s) all-purpose flour
- 1/2 cup(s) vegetable oil
- 1 pound(s) andouille sausage, sliced 1/4 inch thick
- 3 large celery ribs, cut into 1/2-inch dice
- 1 onion, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 1 habanero chile, minced and most seeds discarded
- 3 clove(s) garlic, minced
- 1/2 pound(s) okra, sliced 1/4 inch thick
- 2 teaspoon(s) dried thyme
- 1 bay leaf
- 3 tablespoon(s) filé powder, see Note
- 5 cup(s) chicken stock or low-sodium broth
- 3 cup(s) bottled clam juice
- 3 tablespoon(s) Worcestershire sauce
- 3 large tomatoes, finely chopped
- 1 pound(s) lump crabmeat, picked over
- 24 shucked oysters and their liquor
- Salt
- Freshly ground pepper
- Steamed rice or crusty bread, for serving
French Breakfast Puffs | The Pioneer Woman Cooks | Ree Drummond
By Stina
Preheat oven to 350 degrees
- 3 cups Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Salt
- 1/2 teaspoon Ground Nutmeg
- 1 cup Sugar
- 2/3 cups Shortening (Crisco)
- 2 whole Eggs
- 1 cup Milk
- 1-1/2 cup Sugar
- 3 teaspoons Cinnamon
- 2 sticks Butter
Barbara Bakes » Baked Southwestern Egg Rolls » Print
By Stina
2 cups shredded Mexican cheese blend (I used a cheddar/jack blend) Directions: In a large bowl, combine every...
- 1 cup shredded, cooked chicken breast
- 2 cups frozen corn, thawed
- 1 (15 oz.) can black beans, rinsed and drained
- 2 cups shredded Mexican cheese blend (I used a cheddar/jack blend)
- 1 (4 oz.) can diced green chiles, drained
- 4 green onions, chopped
- 1 tsp. ground cumin
- 1/2 tsp. chili powder
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. cayenne pepper
- 1 package egg roll wrappers (about 24 total)
Weight Watchers Chocolate Marshmallow Fudge
By Stina
This chocolate treat is quick and easy to make
- 1 2/3 cups sugar
- 2/3 cup fat-free evaporated milk
- 2 tablespoons reduced-calorie margarine
- 12 ounces semisweet chocolate, chopped (about 1 1/2 cups)
- 14 large marshmallows
Macaroni and Cheese
By Stina
2011 Ree Drummond, All Rights Reserved
- 4 cups dried macaroni
- 1 whole egg
- 1/2 stick (4 tablespoons) butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping teaspoons dry mustard (more if desired)
- 1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
- Salt
- Seasoned salt
- 1/2 teaspoon ground black pepper
- Optional spices: cayenne pepper, paprika, thyme
- 1 pound thick-cut peppered bacon
- 3 yellow onions, halved and sliced
- 3 tablespoons butter
- 8 ounces gorgonzola
- Cooked sliders and/or macaroni and cheese, for serving
HG's Sassy Southwestern Roll-Ups
By Stina
Preheat oven to 400. Combine chicken, beans, corn, cheese, chili pepper and spinach in a small microwave-safe bowl
- Eggrolls
- 3 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortillas, Original (not Large)**
- 1 oz. cooked skinless chicken breast; shredded
- 2 tbsp. canned black beans
- 2 tbsp. canned corn; drained
- 1 oz. Lifetime Fat Free Jalapeno Jack cheese; shredded
- 1 tbsp. diced red chili pepper
- 3/4 cup frozen chopped spinach; thawed & thoroughly drained
- Sauce
- 1 tbsp. avocado
- 2 tbsp. fat-free sour cream
- 1/2 tsp. Hidden Valley Dips Mix, The Original Ranch
- 1 tbsp. diced tomato
- dash pepper (or more, to taste)
Bourbon Street Balls with Pecans
By Stina
Directions Roughly chop 4 cups pecans in a food processor
- 4 cups whole pecans or pecan halves
- 2 cups crushed or processed vanilla-flavored wafer cookies (recommended: Nabisco Nilla wafers)
- 1 cup confectioners' sugar
- 4 jiggers (1 1/2 ounces per jigger) bourbon, or to taste
- 3 tablespoons light corn syrup (recommended: Karo)
- Butter, for fingertips
Vegetable Chow Mein
By Stina
Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about 3 minutes
- 8 ounces dried Chinese egg noodles
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 4 cups mixed fresh mushrooms (shiitake, king trumpet, cremini, button, etc.), sliced
- Pinch Chinese five-spice powder
- One 6-ounce bag baby spinach
- 1 to 2 tablespoons light soy sauce
- Pinch salt
- 2 scallions, thinly sliced on the diagonal
- 1/2 tablespoon toasted white sesame seeds
- 1/2 tablespoon toasted black sesame seeds
Sweet Corn Tamale Cakes the Cheesecake Factory Copycat
By Stina
I am so glad everyone loves these as much as I do! I have made a few changes to clarify how to prepare them to loo...
- 2 tomatillos, diced
- 4 ounces mild green chilies, drained and diced
- 1 green onion, minced
- 2 tablespoons fresh cilantro, minced
- 1 1/4 teaspoons granulated sugar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 pinch ground black pepper
- 1 medium tomato, diced
- 1 tablespoon minced Spanish onion
- 1 tablespoon fresh cilantro, minced
- 1/4 teaspoon lime juice
- 1/2 small jalapeno, seeded and minced
- 1 dash salt
- 1 dash ground black pepper
- 1/2 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon water
- 3/4 teaspoon granulated sugar
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1 pinch cayenne pepper
- 1 pinch onion powder
- 1 dash salt
- 1 dash garlic powder
- 1 1/2 cups frozen sweet corn
- 1/2 cup butter, softened
- 3 tablespoons sugar
- 1 pinch salt
- 1/2 cup corn masa harina flour (corn flour)
- 2 tablespoons all-purpose flour
- 1/4 cup sour cream
- 1/2 avocado, diced
- 2 tablespoons fresh cilantro, chopped