Stina's profile page
Recipes
Lighter Brownies
By Stina
Preheat the oven to 350 degrees F
- Canola oil nonstick cooking spray
- 1 teaspoon instant coffee powder or granules
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa
- 1/2 cup all-purpose flour
- 1 1/4 teaspoons salt
- 1/4 teaspoon baking powder
- 1 cup sugar
- 1/4 cup trans-fat free vegetable oil spread (60-to-70-percent oil)
- 3 large egg whites
Chicken Marsala
By Stina
Preparation Put oven rack in middle position and preheat oven to 200°F
- 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
- 2 tablespoons finely chopped shallot
- 5 tablespoons unsalted butter
- 10 oz mushrooms, trimmed and thinly sliced
- 1 1/2 teaspoons finely chopped fresh sage
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup all-purpose flour
- 4 skinless boneless chicken breast halves (2 lb total)
- 2 tablespoons extra-virgin olive oil
- 1/2 cup plus 2 tablespoons dry Marsala wine
- 2/3 cup heavy cream
- 1 teaspoon fresh lemon juice
Roma Tomatoes, Halved
By Stina
Added by Chop up your herbs and garlic and mix with the Ricotta cheese
- 8 whole Roma Tomatoes, Halved
- 1 bunch Fresh Italian Parsley
- 1 bunch Fresh Basil
- 2 cloves To 3 Cloves Garlic, Minced
- 1-½ cup Ricotta Cheese
- Ritz Crackers Or Bread Crumbs
- Kosher Salt To Taste
- Olive Oil
Thin Noodles, Cooked And Drained
By Stina
Added by Whisk all ingredients (except noodles and green onions) together in a bowl
- 12 ounces, fluid Thin Noodles, Cooked And Drained
- ¼ cups Soy Sauce
- 2 Tablespoons Sugar
- 4 cloves Garlic, Minced
- 2 Tablespoons Rice Vinegar
- 3 Tablespoons Pure Sesame Oil
- ½ teaspoons Hot Chili Oil
- 4 Tablespoons Canola Oil
- 4 whole Green Onions, Sliced Thin
Chicken Chili
By Stina
Recipe courtesy Barefoot Contessa Parties!, 2001, All Rights Reserved
- 4 cups chopped yellow onions (3 onions)
- 1/8 cup good olive oil, plus extra for chicken
- 1/8 cup minced garlic (2 cloves)
- 2 red bell peppers, cored, seeded, and large-diced
- 2 yellow bell peppers, cored, seeded, and large-diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried red pepper flakes, or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- 2 teaspoons kosher salt, plus more for chicken
- 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
- 1/4 cup minced fresh basil leaves
- 4 split chicken breasts, bone in, skin on
- Freshly ground black pepper
- Chopped onions, corn chips, grated cheddar, sour cream
Homemade Breakfast Sandwiches with Homemade Maple Sausage, Egg and Cheese
By Stina
Directions Preheat the oven to 350 degrees F
- Homemade Maple Sausage:
- 4 Portuguese or kaiser rolls, sliced in half
- 3 tablespoons unsalted butter, melted, plus 1 tablespoon not melted
- 1 tablespoon olive oil
- Homemade Maple Sausage, formed into 4 (4-ounce) patties, recipe follows
- 4 large eggs
- Kosher salt and freshly cracked black pepper
- 4 slices American cheese
- Hot sauce, optional, for serving
- Ketchup, optional, for serving
- 1 pound ground pork
- 2 tablespoons maple syrup
- 2 teaspoons chopped fresh sage
- 2 teaspoons salt
- 1 teaspoon fennel seeds
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon crushed red pepper
HG's Dy-no-mite Dream Shrimp
By Stina
Preheat oven to 350 degrees
- 1/3 cup panko breadcrumbs
- 2 tbsp. whole-wheat flour
- 1/8 tsp. salt
- 1/8 tsp. garlic powder
- 1/8 tsp. onion powder
- 8 oz. raw large tail-on shrimp (about 12 shrimp), peeled and deveined
- 2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
- 3 tbsp. fat-free mayonnaise
- 1/2 tbsp. sweet Asian chili sauce
- 1/2 tbsp. sriracha hot chili sauce (found with the shelf-stable Asian products)
Blue Cheese and Chive Straws
By Stina
Maureen Callahan, Cooking Light DECEMBER 2010
- 6 3/4 ounces all-purpose flour (about 1 1/2 cups)
- 1/4 cup chilled butter, cut into small pieces
- 1 cup (4 ounces) crumbled blue cheese
- 1/3 cup finely chopped chives
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 to 2 tablespoons cold water
Ten Minute Enchilada Sauce
By Stina
Directions Heat oil in a skillet over medium-high heat
- 1/4 cup vegetable oil
- 2 tablespoons self-rising flour
- 1/4 cup New Mexico or California chili powder
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups water
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
- salt to taste
Roasted Potato Salad with Blue Cheese Dressing
By Stina
Preheat the oven to 450 degrees F
- 5 pounds red and white table potatoes, cut into 1-inch pieces
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 1/2 teaspoons salt, divided
- 3/4 teaspoon ground black pepper, divided
- 1/4 cup butter
- 1 large onion, chopped
- 1 tablespoon balsamic vinegar
- Blue Cheese Dressing, recipe follows