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Recipes
HG's Dan Good Chili
By Stina
In a large pot over low heat on the stove, combine tomato sauce, diced tomatoes with green chiles, jalapeños, chi...
- 4 1/4 cups canned tomato sauce
- 1 cup canned diced tomatoes with green chiles
- 1/2 cup jarred jalapeño slices, drained and chopped
- 1 1/2 tbsp. chili powder
- 1 tsp. ground cumin
- 2 tsp. crushed garlic
- 1 3/4 cups peeled and chopped carrots
- 1 1/2 cups chopped onions (1 - 2 onions)
- 1 1/2 cups chopped portabella mushrooms
- 1 large red bell pepper, stem removed, seeded, chopped
- 1 large green bell pepper, stem removed, seeded, chopped
- 1 cup canned sweet corn kernels, drained
- 3/4 cup canned black beans, drained and rinsed
- 3/4 cup canned red kidney beans, drained and rinsed
- 1 tsp. Worcestershire sauce
- Optional: salt
Missy's Candied Walnut Gorgonzola Salad
By Stina
Directions Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves in...
- 1/2 cup walnut halves
- 1/4 cup sugar
- 3 cups mixed greens
- 1/2 cup dried cranberries
- 1/2 cup crumbled Gorgonzola cheese
- 1 tablespoon raspberry vinaigrette
- 1 tablespoon white vinegar
- 1 tablespoon olive oil
Bailey’s & Hot Chocolate Tiramisu
By Stina
1. Start by adding 2 tsp of hot chocolate mix to hot water, and stir till dissolved
- 1/4 cup hot water
- 1/4 cup hot chocolate powder
- 1/4 cup Bailey’s Original
- 2 egg yolks
- 1 tbs white sugar
- 2 egg whites
- 2 cups mascarpone
- 18 ladyfingers
Scalloped Oysters
By Stina
Directions Preheat the oven to 450 degrees F (230 degrees C)
- 1 pint shucked oysters, drained with liquid reserved
- 1/2 cup bread crumbs
- 25 buttery round crackers, crumbled
- 1/2 cup melted butter
- 2 tablespoons milk
- salt to taste
- ground black pepper to taste
Artichoke, Cheese and Olive Antipasto
By Stina
Directions Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight...
- 3 (6.5 ounce) jars marinated artichoke hearts, undrained
- 1 (12 ounce) jar roasted red bell peppers, drained and sliced
- 1 (15 ounce) can black olives, drained
- 1 pound smoked provolone cheese, diced
- 1/3 cup olive oil
- 1/2 cup balsamic vinegar
- 1/2 teaspoon dried oregano
- 1 clove garlic, finely chopped
- 1 pinch salt and pepper to taste
- 8 fresh basil leaves, cut into thin strips
Maple Granola with Cranberries and Almonds
By Stina
Instructions Preheat oven to 325F
- 4 cups old-fashioned oats (1 pound)
- 1/2 cup sliced almonds
- 1/3 cup canola oil
- 1/2 cup maple syrup
- 1/4 teaspoon ground cinnamon
- Cooking spray
- 2/3 cup dried cranberries
Whipped Cream Cream Cheese Frosting
By Stina
Directions In a small bowl beat whipping cream until stiff peaks form; set aside
- 1 (8 ounce) package cream cheese
- 1 cup white sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
Cheesy Spinach Balls
By Stina
Preheat the oven to 350 degrees
- Two 10-ounce packages frozen chopped spinach, defrosted and squeezed dry
- 2 cups cubed herbed stuffing mix, preferably Pepperidge Farm
- 1/2 medium yellow onion, finely chopped (1/2 cup)
- 4 large eggs, lightly beaten
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 cup regular or low-fat mayonnaise (do not use nonfat)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup pecorino cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper or chipotle powder
- 8 ounces mild Italian sausage (pork or turkey), cooked and drained, then crumbled (may substitute 8 ounces lump crabmeat, picked over to remove any cartilage or shells); optional
Awesome and Easy Creamy Corn Casserole
By Stina
Directions Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish
- Awesome and Easy Creamy Corn Casserole
- Easy Broccoli Salad
- Creole Crab and Corn Chowder
- Yellow Squash Casserole
- Broccoli Rice Casserole
- Creamy Au Gratin Potatoes
- Grandma's Green Bean Casserole
- Make Corn Pudding
- Sweet Potato Casserole II
- Battle of the Butter: Salted vs. Unsalted
- All about Eggs
- All about Cream
- 1/2 cup butter, melted
- 2 eggs, beaten
- 1 (8.5 ounce) package dry corn bread mix
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can creamed corn
- 1 cup sour cream
Creamed Spinach Stuffed Tomatoes
By Stina
Recipe courtesy Rachael Ray, 2008
- 1 cup heavy cream
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- 2 boxes chopped frozen spinach, defrosted
- A few grates nutmeg
- 2 large beefsteak tomatoes
- 1/2 cup blue cheese crumbles
- Chopped chives, for garnish