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Recipes
El Charro Cafe Chiles Rellenos (Stuffed Green Chiles )
By Stina
El Charro Cafe Chiles Rellenos (Stuffed Green Chiles ) 8 fresh large green chiles (with stems intact, if po...
- Batter
- 3 eggs
- 3 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup oil
- Garnish
- 4 cups enchilada sauce, warmed
- 2 cups shredded combination cheese*
Cream Cheese Ranch Roll-ups
By Stina
In a bowl, combine all ingredients except for tortillas
- 2 packages (8 Oz. Size) Cream Cheese, Softened
- 1 package (about 1 Oz. Packet) Ranch Dressing Mix
- 1/2 cups Finely Chopped Red Pepper
- 1/2 cups Finely Chopped Green Onions
- 1 can (2.25 Oz. Size) Chopped Black Olives
- 4 whole 12 Inch Flour Tortillas
Texas Sheet Cake
By Stina
1. Preheat oven to 375F. Spray a 15 x 10 inch jelly-roll pan with cooking spray and dust with 2 tsp flour
- cooking spray
- 2 tsp all-purpose flour
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cup water
- 1/2 cup butter
- 1/2 cup unsweetened cocoa, divided
- 1/2 cup low-fat buttermilk
- 1 tbsp vanilla extract, divided
- 2 large eggs
- 6 tbsp butter
- 1/3 cup fat-free milk
- 3 cups powdered sugar
- 1/4 cup chopped pecans, toasted
Almond Shortbreads
By Stina
From Food Network Kitchens
- 1/2 cup raw almonds with skins, plus about 18 whole almonds for decorating
- 2/3 cup sugar, plus more for top
- 14 tablespoons unsalted butter (7 ounces, 1 3/4 sticks), softened, cut into pieces
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon fine salt
- 1 1/2 cups all-purpose flour
- 1 large egg white, beaten
- Special equipment: 9-inch tart fluted pan with a removable bottom
Chicken Parmesan Bundles
By Stina
•Heat oven to 375°F. Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp
- 4 oz. (1/2 of 8-oz. pkg.) Philadelphia® Cream Cheese, softened
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
- 1-1/4 cups Kraft® Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 6 Tbsp. Kraft® Grated Parmesan Cheese, divided
- 6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
- 1 egg
- 10 Ritz® Crackers, crushed (about 1/2 cup)
- 1-1/2 cups spaghetti sauce, heated
Turkey Lettuce Wrap Tacos with Chiles, Cumin, Cilantro, Lime and Tomato-Avocado Salsa
By Stina
Peel and dice avocado, place in glass or plastic bowl and toss with lime juice
- Ingredients for Tacos:
- 1 T olive oil
- 1 tsp. minced garlic (I used minced garlic from a jar, but fresh garlic would be even better)
- 1-2 T diced green chiles (I used about half of a 4 oz. jar of diced green chiles, recipe called for fresh chiles which would be a bit hotter)
- 1 tsp. ground cumin
- 1/4 tsp. ground chipotle chile powder (recipe called for cayenne)
- 1 1/2 lbs. ground turkey
- 1/2 tsp. salt
- 1/2 cup thinly sliced green onions
- 1 large bunch cilantro, finely chopped (about 1 1/4 cups chopped cilantro. I used 1 cup in tacos and 1/4 cup in salsa. Use more or less cilantro to taste.)
- 2 T fresh lime juice
- 2 large heads romaine lettuce (or use iceberg, Boston lettuce, or butter lettuce)
- 2 medium avocados, diced
- 1 1/2 cups finely chopped cherry tomatoes
- 1/4 cup finely chopped cilantro
- 2 T fresh lime juice
- 2 T olive oil (optional)
- sea salt to taste
Sunday Pot Roast with Mushroom Gravy Recipe
By Stina
Preheat the oven to 325 degrees F
- 1 (4 to 5-pound) boneless beef bottom round roast
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 pound cremini mushrooms, cleaned and quartered
- 2 medium yellow onions, halved and sliced
- 4 cups low-sodium beef broth
Chicken Piccata with Artichoke Hearts
By Stina
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
Chocolate Ice cream
By Stina
Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice...
- 1 1/2 teaspoons gelatin, unflavored
- 1 tablespoon water
- 3 cups milk, lowfat (1%) - divided
- 3 large egg yolk(s)
- 14 ounces condensed milk, sweetened, fat-free
- 1/4 cup cocoa powder, unsweetened
- 2 ounces chocolate, unsweetened - chopped
- 3/4 cup cookies, wafer(s), chocolate - or chocolate sandwich cookies, chopped
- 1/4 cup nuts, walnuts, chopped - toasted
Cheesecake Factory German Chocolate Cheesecake
By Stina
On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, s...
- 24 ounces cream cheese, softened and cut into chunks
- 1/2 cup granulated sugar
- 2 eggs
- 1/4 cup dairy sour cream
- 1 teaspoon vanilla extract