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Recipes
Parmesan and Thyme Crackers
By Stina
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 4 ounces freshly grated Parmesan cheese (about 1 cup)
- 1 teaspoon minced fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cups all-purpose flour
Southern Plate » Blackened Pork Chops (and those special nudges) » Print
By Stina
In a large skillet, add vegetable oil to a depth of 1/4 inch and place over medium heat while you prepare the chops
- 4 -3/4 to 1” thick, boneless pork chops (about 2 pounds)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 cup butter, melted
- Vegetable oil
Bluegrass Winners Pecan-Cheese Wafers
By Stina
Cream cheese and butter together, beating well
- 1 pound(s) sharp Cheddar cheese, grated
- 1/2 pound(s) butter, softened
- 2 cup(s) all-purpose flour
- 2 teaspoon(s) salt
- 1 dash(es) cayenne pepper
- 1 cup(s) pecans, chopped
Italian Sausage, Spinach and Pasta Recipe by Shellie G Phillips
By Stina
Directions Heat oil in heavy large pot over medium-high heat
- 2 Tablespoons olive oil
- 1 large onion sliced thin
- 1 Tablespoon minced garlic
- 1/2 pound sweet Italian sausage, casings removed
- 1/2 pound spicy or hot Italian sausage, casings removed
- 1 cup whipping cream
- 4 Tablespoons butter
- 1 14.5-ounce cans diced tomatoes with basil and oregano in juice
- 8 ounces of fresh mushrooms, sliced
- 1 large can spinach, well drained
- 1 cup white wine
- 1 Tablespoon dried sage
- 1 Tablespoon dried basil
- 1 pound penne pasta
- 1/2 cup grated Parmesan cheese
Saucy Shrimp Appetizer From Bonefish Grill
By Stina
1. Add butter to sautan, tilting pan to coat
- 1 ounce butter
- 5 ounces (50/60 count) shrimp, peeled and deveined
- 4 kalamata olives
- 2 ounces sun-dried tomatoes
- 1/4 of the Bonefish Grill lime-tomato-garlic sauce (see note)
- 2 ounces feta cheese, crumbled
- Chopped parsley for garnish
Voulas Offshore Cafe Stuffed Grape Leaves
By Stina
Recipe courtesy Voulas Offshore Cafe
- 2 tablespoons olive oil
- 1 pound ground beef
- 1/2 onion, finely diced
- 1/2 cup rice
- 2 cloves garlic, finely chopped
- 1/2 cup freshly chopped parsley leaves
- 1/4 cup freshly chopped dill
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 jar grape leaves
- Water
- 1/4 stick butter
- 3 cups chicken broth (we use water and chicken soup base to make a strong chicken flavor)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- 2 egg whites, whipped to soft peak
- 1/4 cup lemon juice
Stromboli
By Stina
Preheat oven to 500ºF. Line a large rimmed cookie sheet with parchment or spray lightly with nonstick cooking spra...
- 1/2 pounds Pizza Dough (I Used My Fail-proof Pizza Dough From My Recipe Box)
- 1/2 cups Pizza Sauce
- 1-1/2 cup Grated Mozzarella Cheese
- 9 slices Salami
- 7 slices Deli Honey Ham
- 1 whole Egg Beaten
- Dried Parsley And Parmesan Cheese (optional)
- Extra Pizza Sauce For Dipping (optional)
Turtle Cookie Cups
By Stina
1. Heat oven to 375 degrees
- 1 pkg betty crocker double chocolate chunk cookie mix - 3 Tbsp vegetable oil
- 1 Tbsp water
- 1 egg
- 36 round milk chocolate- covered chewy caramel
- 36 pecan halves
Italian Stuffed Cherry Tomatoes
By Stina
All You JULY 2011
- 2 tablespoons pine nuts
- 24 cherry tomatoes
- 1 cup part-skim ricotta
- 1 tablespoon Italian seasoning
- 1/4 cup grated Parmesan
- 2 tablespoons finely chopped marinated artichoke hearts
- 2 tablespoons finely chopped pepperoncini
- 2 tablespoons finely chopped fresh basil
- Salt and pepper
Pasta with Creamy Garlic & Walnut Sauce
By Stina
COOK pasta as directed on pkg
- 1 lb. shaped pasta, such as medium bow ties
- 1 cup PLANTERS Walnut Halves, toasted
- 2 cloves garlic, peeled
- 1-1/2 cups half-and-half
- 3/4 cup KRAFT Shredded Parmesan Cheese
- 1 tsp. salt
- 1/2 tsp. ground black pepper