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Recipes
Chocolate Pecan Layer Cake
By Stina
For the cake: Preheat the oven to 350 degrees F
- Cake:
- 1 (2-layer 9-inch cake), serves 8 to 10.Ingredients
- 1 cup unsweetened cocoa powder
- 1 1/2 cups boiling water
- 3 cups sifted cake flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/2 pound (2 sticks) butter, softened
- 2 cups packed light brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- Filling:
- 10 tablespoons (1 1/4 sticks) butter
- 1 1/3 cups packed light brown sugar
- 2 1/2 tablespoons milk
- 3/4 teaspoon vanilla extract
- Frosting:
- 6 tablespoons (3/4 stick) butter
- 2/3 cup packed dark brown sugar
- 1/4 cup heavy cream, plus more, if necessary
- 2 1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, for garnish
German Chocolate Cupcakes
By Stina
Preheat oven to 350º. Line cupcake pans with paper liners
- 1 package German chocolate cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
American Ceviche
By Stina
Mix shrimp, imitation crab, tomatoes, avocados, cucumber, red onion, cilantro, lime juice, jalapeno peppers, and ga...
- 1 (16 ounce) package cooked medium shrimp, peeled and deveined
- 2 (8 ounce) packages imitation crabmeat, cut into 1-inch pieces
- 5 tomatoes, diced
- 3 avocados, peeled and diced
- 1 English cucumber, peeled and cut into bite-size pieces
- 1 red onion, diced
- 1 bunch cilantro, chopped, or more to taste
- 4 limes, juiced
- 2 jalapeno peppers, seeded and finely diced
- 2 cloves garlic, pressed
- 1 (64 ounce) bottle tomato and clam juice cocktail
- salt and ground black pepper to taste
Cheesy Italian Monkey Bread
By Stina
Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or spray with cooking spray
- 3/4 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 4 cans (4.5 oz each) Pillsbury® refrigerated buttermilk biscuits
- 1/4 cup butter, melted
- 1/2 cup shredded mozzarella cheese (2 oz)
Parmesan Cheese Twists
By Stina
Directions Heat the oven to 400°F
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 egg
- 1 tbsp. water
- 1/4 cup grated Parmesan cheese
- 1 tbsp. chopped fresh parsley
- 1/2 tsp. dried oregano leaves, crushed
Old Fashioned Macaroni and Cheese
By Stina
Cook the macaroni according to the directions on the package; drain and set aside
- 2 cups dried elbow macaroni
- 1 cup Daisy Brand Cottage Cheese
- 1 cup whipping cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Swiss cheese
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cracked black pepper
- 2 tablespoons butter
- 1/2 cups bread crumbs
- 1/4 cup shredded Parmesan cheese
Homemade Samoas Bars
By Stina
First, make the crust. Preheat oven to 350ºF
- Cookie Base:
- 1/2 cup sugar
- 3/4 cup butter, softened
- 1 large egg
- 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 1/4 tsp salt
Big Ben's Beef Machaca
By Stina
Directions Place beef portions into the crock of a large slow cooker
- 1 (4 pound) boneless beef chuck roast, trimmed and cut into 8 portions
- 1/2 cup olive oil
- 1/4 cup Worcestershire sauce
- 2 limes, juiced
- 1 (14 ounce) can diced tomatoes, undrained
- 1 large sweet onion, diced
- 1/2 green bell pepper, diced
- 4 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1/2 cup beef broth
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt, or more to taste
- 1/2 teaspoon ground black pepper
Build-Your-Own Shish Kabobs
By Stina
Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh rosemary, stemmed
- 4 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound sirloin steak, cut into 1-inch cubes
- 1 orange, zested, then juiced, remainder discarded
- 1 lemon, zested, then juiced, remainder discarded
- 1 lime, zested, then juiced, remainder discarded
- 4 cloves garlic, minced
- 1 tablespoon fresh tarragon leaves
- 1/4 cup soy sauce
- 1/4 cup canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 cloves garlic, minced
- 2 shallots, minced
- 1 bay leaf (fresh or dried)
- 2 tablespoon fresh thyme leaves
- 1/4 cup finely chopped fresh Italian parsley
- 1 teaspoon chili pepper flakes
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 pound (16 to 20 count) shrimp, shelled and deveined
- Bell peppers
- Onions
- Cherry tomatoes
- Mushrooms
- Italian squash
- Baby potatoes, boiled until cooked through
- Corn on the cob, husked and sliced into 1/2-inch-thick rounds
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper
- If using bamboo skewers, soak them in water for 1 hour to retard charring.
Basic Basil Pesto
By Stina
In food processor, combine basil, parsley, garlic and pine nuts
- Ingredients:
- to pesto is made with pine nuts. Pine nuts are delicious but they can also be hard to find and quite expensive. I often substitute walnuts which also lend a nice flavor, are less expensive and have the same healthy fats as fish oil.
- 2 2 2 cups fresh basil leaves; packed
- 3 3 3 garlic cloves
- 1/3 1/3 1/3 cup pine nuts
- 1/2 1/2 1/2 cup Parmesan-Reggiano cheese, chopped
- pinch pinch of freshly ground pepper
- 1/4 olive oil; (about 1/4 cup)