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Recipes
Broccoli Crawfish Cheese Soup
By Stina
Directions In a large pot over high heat, combine the chicken broth and the broccoli
- 6 cups chicken broth
- 4 cups fresh chopped broccoli
- 1/4 cup chopped onion
- 1/4 cup margarine
- 1 tablespoon minced garlic
- 1 pound crawfish
- 1 teaspoon hot pepper sauce
- Creole seasoning to taste
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 2 cups milk
- 4 tablespoons cornstarch
- 1/2 cup water
- 8 ounces shredded Cheddar cheese
Pepperoni Pinwheels Recipe
By Stina
On a lightly floured surface, roll dough into a 16-in
- 1 tube (13.8 ounces) refrigerated pizza crust
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup chopped pepperoni (about 64 slices)
- 1/2 cup spaghetti sauce, warmed, optional
CINNAMON SUGARED PECANS
By Stina
For some strange reason, I had an abudance of pecans in my freezer that I needed to use
- For a cinnamon sugar mixture:
- CINNAMON SUGARED PECANS
- 1 1 1 large egg white
- 3 3 3 cups pecan halves
- 1/3 1/3 1/3 cup cinnamon & sugar
- to 1/4 tablespoon cinnamon to 1/4 cup sugar.
- to sure to use good quality cinnamon.
- 2 2 2 teaspoons good vanilla
- 1/4 1/4 1/4 teaspoon salt
- Directions
- to 300 to 300 degrees.
- 1 1. 1. Whisk the egg white in a cup. Pour the egg whites over the nuts, stirring until the nuts are coated with egg white.
- 2 2. to In a small bowl, stir the cinnamon, vanilla, sugar, and salt together. Add the cinnamon sugar mixture to the nuts, a little a time, while stirring.
Honey Glazed Ham
By Stina
Directions Preheat oven to 325 degrees F (165 degrees C)
- 1 (5 pound) ready-to-eat ham
- 1/4 cup whole cloves
- 1/4 cup dark corn syrup
- 2 cups honey
- 2/3 cup butter
Shrimp with Cheese Grits
By Stina
Preheat oven to 375 2. Combine milk and broth in saucepan and heat to boiling
- 2 cups milk
- 3/4 cup chicken broth
- 1 cup uncooked grits
- 1/4 teaspoon salt
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons butter
- 3 ounces cream cheese
- 3 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 2 large eggs, lightly beaten
- 1 pound shrimp, peeled and chopped into 1/2 inch pieces
- Tabasco sauce
Rosemary & Olive Focaccia
By Stina
For the rosemary-infused oil, heat the olive oil until warm
- 1 package (1/4 Oz. Packet) Active Dry Yeast
- 1-1/2 cup Warm Water
- 1 teaspoon Table Salt
- 1 teaspoon Sugar
- 5-1/2 cups All-purpose Flour
- 3 Tablespoons Olive Oil, For Coating Bowl, Pan, And Brushing On Dough
- 1 Tablespoon Coarse Sea Salt
- 1/4 cups Chopped Rosemary
- 1/2 cups Pitted Kalamata Olives, Chopped
- Fresh Ground Pepper
Black Dog's Caramelized Scallops with Smoked Chili Cream
By Stina
To make the chile cream: Mix the chipotle powder with the lime juice and let it sit for the flavors to bloom, about...
- Smoked chile cream:
- Chili Cream
- 2 t. chipotle powder
- juice of 2 fresh limes
- 3/4 C. sour cream
- salt to taste
- Caramelized scallops:
- 1 1/2 lbs. large sea scallops
- 2 T. chopped fresh parsley
- salt and freshly ground black pepper, to taste
- 1/4 about 1/4 cup extra-virgin olive oil
- mixed greens for serving
- sliced lemons
- chopped fresh chives
Healthy Carrot & Oat Breakfast Cookies with Greek Yogurt Glaze
By Stina
For the cookies: Preheat oven to 350ºF
- FOR THE COOKIES:
- 1/3 cups Coconut Oil
- 1/4 cups Brown Sugar
- 1/4 cups Maple Syrup
- 1 whole Egg
- 1/2 teaspoons Vanilla
- 1 cup Grated Carrot
- 1/4 cups Unbleached All-purpose Flour
- 1/2 cups Whole Wheat Pastry Flour
- 1/2 teaspoons Baking Powder
- 1/8 teaspoons Baking Soda
- 1/4 teaspoons Salt
- 1/2 teaspoons Cinnamon
- 1/8 teaspoons Nutmeg
- 1/2 cups Rolled Oats
- FOR THE GLAZE:
- 2 Tablespoons Greek Yogurt
- 3 Tablespoons Powdered Sugar
- 1/4 teaspoons Vanilla
- Milk, If Needed
Chicken and Dumplings
By Stina
Recipe courtesy Paula Deen
- 1 (2 1/2-pound) chicken, cut into 8 pieces
- 3 ribs celery, chopped
- 1 large onion, chopped
- 2 bay leaves
- 2 chicken bouillon cubes
- 1 teaspoon House Seasoning, recipe follows
- 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
- 2 cups all-purpose flour
- 1 teaspoon salt
- Ice water
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Crawfish Cornbread
By Stina
Directions Preheat oven to 375 degrees F (190 degrees C)
- 1 cup yellow cornmeal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (4 ounce) jar diced pimentos, drained
- 1/3 cup vegetable oil
- 1 cup shredded Cheddar cheese
- 1 (15 ounce) can cream-style corn
- 1/3 cup chopped jalapeno pepper
- 1 pound peeled crawfish tails
- 1 pinch seasoned salt, or to taste
- 1 pinch cayenne pepper, or to taste
- 1 pinch garlic powder, or to taste