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Recipes
Mini Spinach-Artichoke Frittatas
By Stina
HEAT oven to 350°F. WHISK first 6 ingredients in large bowl until well blended
- 6 eggs
- 3/4 cup KRAFT Grated Parmesan Cheese
- 1/4 cup MIRACLE WHIP Dressing
- 1 Tbsp. flour
- 1 Tbsp. Dijon mustard
- 1/2 tsp. ground black pepper
- 1 can (14 oz.) artichoke hearts, drained, chopped
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
- 3 green onions, thinly sliced
- 1/3 cup finely chopped red peppers
Makeover Apple Coffee Cake
By Stina
•In a large bowl, beat butter and sugar until crumbly, about 2 minutes
- TOPPING:
- 1/3 cup butter, softened
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup (8 ounces) reduced-fat sour cream
- 1/3 cup chopped walnuts
- 1/3 cup packed brown sugar
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 2 medium tart apples, peeled and thinly sliced
Medium Sweet Onions, Thinly Sliced
By Stina
patiodaddio The sauce is sweet and tangy, with the subtle flavor of holiday spice and a slight lingering warm heat...
- 4 whole Medium Sweet Onions, Thinly Sliced
- 3 cloves Garlic, Minced
- 2 Tablespoons Brown Sugar
- 4 Tablespoons Butter
- ½ teaspoons Salt
- 2 Tablespoons Balsamic Vinegar
- 3 Tablespoons Flour
- 8 ounces, fluid Beer
- 64 ounces, fluid Low Sodium Beef Stock
- 2 Tablespoons Fresh Thyme
- ½ teaspoons Black Pepper
- 1 whole Loaf Of French Bread
- 8 slices Gruyere Cheese (or Cheese Of Your Choice)
Homemade Pesto
By Stina
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade
- 1/4 cup walnuts
- 1/4 cup pignolis
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan cheese
Regina Cookies (sesame Biscotti) Recipe by Ambreen
By Stina
1 egg, slightly beaten Directions Cut in butter until the mixture resembles a coarse cornmeal
- 2 cup all-purpose flour
- 1/2 cup sugar
- 3/4 tsp. baking powder
- 1/8 tsp. salt
- 1/2 cup butter,chilled, cut in cubes
- 1 egg, slightly beaten
- 1/2 tsp. vanilla extract
- 1/3 cup sesame seeds
Grilled Cheese and Bacon Jalapeno Poppers
By Stina
Recipe courtesy Paula Deen
- 1/2 cup (2 ounces) grated Monterey jack cheese
- 2 tablespoons chopped fresh cilantro leaves
- 6 large jalapeno peppers
- 6 strips bacon, uncooked
- 6 bamboo skewers, soaked in water for 1 hour
Kibbeh with Yogurt-Garlic Sauce (Lebanon)
By Stina
Recipe courtesy Emeril Lagasse, 2002
- 1 1/2 cups fine bulgur wheat
- 1 1/2 pounds ground beef
- 1 1/2 cups roughly chopped yellow onions
- 3 teaspoons ground cumin
- 2 1/4 teaspoons salt
- 1 1/2 teaspoons ground black pepper
- 1/2 pound ground beef
- 3/4 cups finely chopped yellow onions
- 1/3 cup pine nuts, lightly toasted
- 3/4 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 teaspoon ground pepper
- 1/4 teaspoon ground cinnamon
- Vegetable oil, for frying
- Chopped parsley, garnish
- Yogurt Garlic Sauce, recipe follows
- 1 cup strained plain yogurt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh mint leaves
- 1/4 teaspoon salt
Herb pull apart rolls
By Stina
1. Combine yeast, warm water and sugar in a mixer bowl
- 1 packet of active dry yeast
- 1 cup of warm water
- 1/4 cup of melted butter
- 2 cups of flour
- 2 tbsp of sugar
- 1 1/2 tsp of salt
- 1/4 tsp of thyme
- 1/4 tsp of oregano
- 1/4 tsp of dill
Lemony Chicken with Artichoke Hearts
By Stina
Directions Melt butter in a large skillet over medium heat
- 1 tablespoon unsalted butter
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 4 skinless, boneless chicken breast halves
- 2 lemons, juiced
- 1 cup chicken broth
- 2 tablespoons Worcestershire sauce
- 1/4 cup vermouth
- 1/2 teaspoon minced garlic
- 1 bay leaf
- 1 teaspoon dried basil
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 tablespoon cornstarch
- 1/4 cup water
The Rat(atouille) Pack
By Stina
Preheat oven to 375 degrees
- 1 cup cubed eggplant
- 1/2 cup chopped red bell pepper
- 1/2 cup sliced and halved zucchini
- 1/2 cup canned fire-roasted diced tomatoes, drained
- 1/2 cup coarsely chopped onion
- 1/4 cup canned tomato paste
- 2 tbsp. finely chopped fresh basil
- 1/2 tsp. minced garlic
- 1/8 tsp. salt, or more to taste
- dash red pepper flakes, or more to taste
- dash black pepper, or more to taste