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Recipes
Pear, Walnut & Gorgonzola Pizzas
By Stina
. Preheat oven to 450°F. 2
- 1 tablespoon extra-virgin olive oil
- 1 large sweet onion, sliced
- 1 medium ripe pear, sliced
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon freshly ground pepper
- 46 1/2-inch or eight 4-inch whole-wheat pita breads
- 1/2 cup crumbled blue cheese, such as Gorgonzola
- 1/4 cup chopped walnuts
Crispy and Creamy Doughnuts
By Stina
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy
- 2 (.25 ounce) envelopes active dry yeast
- 1/4 cup warm water (105 to 115 degrees)
- 1 1/2 cups lukewarm milk
- 1/2 cup white sugar
- 1 teaspoon salt
- 2 eggs
- 1/3 cup shortening
- 5 cups all-purpose flour
- 1 quart vegetable oil for frying
- 1/3 cup butter
- 2 cups confectioners' sugar
- 1 1/2 teaspoons vanilla
- 4 tablespoons hot water or as needed
Pecorino Cheese Black Pepper Biscotti
By Stina
Preheat oven to 350 degrees F
- 2 Tablespoons Cracked Black Pepper
- 4 Cups All-purpose Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 2 Tablespoons Dijon Mustard
- 3 Cups Grated Pecorino Romano Cheese
- 1 1/2 Sticks (3/4 Cups) Cold Butter Cut Into Cubes
- 4 Large Eggs
- 1 Cup Whole Milk
Twice-Baked Cauliflower
By Stina
Preheat oven to 350F/180C
- 1 large head cauliflower
- 4 oz. low fat cream cheese (do not use fat free)
- 1/2 cup low fat sour cream (do not use fat free)
- 1/4 cup minced green onions
- 1/4 cup freshly grated parmesan cheese (If you only have finely grated Parmesan, use a bit less)
- 6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
- 1 cup reduced fat sharp cheddar cheese
- (I used Kraft 2% milk sharp cheddar)
The Best Chile Rellenos Ever Recipe by Mihir Shah
By Stina
I love chile rellenos and this is a spectacular recipe - I use a little less cheese than you'll probably get in a r...
- 12 Poblano chile peppers, seeded and membranes removed.
- 3/4 lbs Cheddar cheese
- 1 cup milk
- 1 egg, beaten
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup all-purpose flour
- 1 tsp ground cumin
- 1 tsp canola oil
Baba Ghanoush
By Stina
Directions Preheat oven to 400 degrees F (200 degrees C)
- 1 eggplant
- 1/4 cup lemon juice
- 1/4 cup tahini
- 2 tablespoons sesame seeds
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 1/2 tablespoons olive oil
Sun-Dried Tomato Pesto
By Stina
Directions Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender
- 4 ounces sun-dried tomatoes
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped garlic
- 1/4 cup chopped pine nuts
- 3 tablespoons chopped onion
- 1/4 cup balsamic vinegar
- 1 tablespoon tomato paste
- 1/3 cup crushed tomatoes
- 1/4 cup red wine
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- salt to taste
Johnny's Impossible Tawdry Mexican Wedding Cookies
By Stina
Pulse the walnuts in a food processor until the consistency of coarse cornmeal (twenty 2 second pulses)
- 1 3/4 cups walnut pieces
- 2 1/2 cups all-purpose flour
- 1 cup tapioca starch (tapioca flour)
- 1/4 teaspoon salt
- 3 sticks butter, cut into pieces, room temperature
- 1 cup sugar
- 2 tablespoons grade A dark amber maple syrup
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
Best Low Carb Bread (Bread Machine)
By Stina
I found this recipe on the Low Carb Friends forum some time ago
- 1/2 cup water
- 1 egg
- 1 tablespoon butter or 1 tablespoon margarine
- 2 tablespoons Splenda sugar substitute
- 1/3 cup ground flax seeds
- 1/4 cup soy flour
- 3/4 cup vital wheat gluten flour
- 1 teaspoon dried yeast
Fabulously Healthy, Edamame, Spinach and Garlic Hummus For Summer Entertaining Recipe
By Stina
In a food processor, add the garlic and pulse until chopped
- 4 garlic cloves
- 1½ cup fresh edamame, shells removed, if using frozen, defrosted
- 1½ cup fresh spinach, stems removed
- 1 (15 oz) can garbanzo beans, rinsed and drained
- ¼ cup plus 1 tablespoon extra virgin olive oil
- ¼ cup water
- 2 tablespoon fresh lemon juice
- 1 teaspoon cumin
- ½ teaspoon salt, or to taste
- ½-¾ teaspoon red pepper flakes, to taste