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Recipes
Mini Apple Turnovers Recipe
By Stina
In a large bowl, beat cream cheese and butter until smooth
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup butter, softened
- 1 egg, separated
- 3 tablespoons cold water, divided
- 2 cups all-purpose flour
- 7 cups thinly sliced peeled tart apples
- 3/4 cup sugar
- 1-1/2 teaspoons ground cinnamon
- Additional sugar, optional
- Vanilla ice cream
Thinnest Crust Pizza with Ricotta and Mushrooms
By Stina
1.Preheat oven to 450 degrees, with racks in upper and lower thirds
- 2 teaspoons olive oil, plus more for baking sheets
- 2 whole-wheat sandwich wraps (12-inch)
- 2 ounces Asiago cheese, shredded (1 cup)
- 2/3 cup part-skim ricotta
- 1 package (10 ounces) white mushrooms, trimmed and thinly sliced
- 1 small red onion, halved and thinly sliced
- Coarse salt and ground pepper
Butternut Cookies
By Stina
Mix butter, flour and sugar until creamy
- 1/2 lb. Butter
- 4 Tablespoons of Powdered Sugar
- 1 Teaspoon of vanilla
- 2 cups of flour
- 1 cup nuts
Pork Chops with Cranberry Mustard Sauce
By Stina
Recipe courtesy Melissa Keller
- 4 (6-ounce) bone-in pork loin chops
- 4 teaspoons Dijon mustard
- 1/4 cup Cranberry Mustard Sauce, recipe follows
- Nonstick cooking spray
- Salt and freshly ground black pepper
- 1 (12-ounce) package fresh or frozen cranberries, about 4 cups
- 1 cup water
- 1 cup sugar
- 1/2 cup chopped pecans
- 4 teaspoons Dijon mustard
Pecan-Cheese Crisps
By Stina
Preheat oven to 400°. Stir together Parmesan cheese and pecans in a small bowl
- 1 1/2 cups (6 oz.) freshly shredded Parmesan cheese
- 3/4 cup finely chopped toasted pecans
- Parchment paper
Maggiano's Little Italy Chicken Asiago Soup
By Stina
Fresh spinach leaves, cut into small pieces (to taste) Additional Asiago cheese for garnish (to taste) In large po...
- 1/4 cup olive oil
- 2 cups diced onion (cut into 1/2-inch cubes)
- 1/2 cup chopped garlic
- 1 cup bias-cut celery slices (about 1/4 inch thick)
- 2 cups half-moon-cut carrot slices (1/2 inch thick)
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons chopped fresh rosemary
- 1 gallon chicken broth
- 2 pounds cooked chicken breasts, pulled into bite-sized pieces
- 1/2 cup shredded Asiago cheese
- 1/2 cup grated Parmesan cheese
- 1/2 pound mini-shell pasta, cooked
- Fresh spinach leaves, cut into small pieces (to taste)
Cajun Shrimp
By Stina
1. Combine the garlic, oregano, thyme, paprika, salt, pepper, onion powder, and cayenne pepper in a small bowl and ...
- 6 cloves garlic, minced
- 1 tablespoon fresh oregano, minced
- 1 tablespoon fresh thyme, minced
- 2 1/2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3-4 tablespoons olive oil
- 1 pound shrimp, shelled and de-veined
- 2 tablespoons olive oil
- juice of 1/2 lime
- Maque Choux
- 1 tablespoon unsalted butter, room temperature
- 2 cups fresh corn (about 3 ears)
- 1/2 onion, diced
- 1 red bell pepper, diced (we used half a red and half a green pepper, for color)
- 1 jalapeno, minced
- 1/2 teaspoon salt
- 2 teaspoons of reserved shrimp marinade (see above)
- 1/4 cup cream or half & half (I used half & half)
Hidden Valley Layered Mexican Dip
By Stina
This is one of our favorite snacks
- 1 pint sour cream
- 1 packet ranch dip mix
- 1 (16 ounce) can refried beans (I use fat-free)
- 1 cup shredded cheese, your choice (I use Mexican blend or cheddar)
- 1 (2 ounce) can chopped black olives
- 1 bunch green onion, chopped
- 1 medium tomato, diced
- tortilla chips, for dipping
Fried Oysters with Tomato-Remoulade Sauce
By Stina
Season flour with cayenne and salt and pepper
- 2 dozen freshly shucked oyster (if possible)
- 2 cups flour
- 1 teaspoon cayenne pepper
- Salt and pepper
- 2 eggs
- 2 tablespoons milk
- 2 cups fresh bread crumbs
- 1/2 cup vegetable oil
- 1 cup homemade or prepared mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoons capers
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- Juice of 1/2 lemon
- 1 clove garlic
- 2 anchovy fillets
- 1 dash Worcestershire sauce
- 3 oven roasted tomatoes
- Salt and pepper
Red Velvet Cookie Cups
By Stina
Inspired Taste add some whimsy to your next get-together with this Red Velvet Cookie Cups recipe
- 1 Heat oven to 350°F. Spray 48 mini muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup.
- 2 Bake 12 to 15 minutes or until light golden brown.
- 3 Using end of wooden spoon, carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely.
- 4 Meanwhile, in large bowl, beat cake mix, water, oil, eggs and red food color with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat).
- 5 Fill each cooled cookie cup 3/4 full with cake batter.
- 6 Bake 15 to 20 minutes longer or until toothpick inserted in center comes out clean. Remove from muffin cups onto cooling racks. Cool completely, about 30 minutes.
- 7 Frost tops of cookie cups with frosting.