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Recipes
Chimichurri Marinade
By Stina
by Matt Lee and Ted Lee
- 1/2 cup red wine vinegar
- 1 teaspoon kosher salt plus more
- 3 4 garlic cloves, thinly sliced or minced
- 1 shallot, finely chopped
- 1 Fresno chile or red jalapeño, finely chopped
- 2 cups minced fresh cilantro
- 1 cup minced fresh flat-leaf parsley
- 1/3 cup finely chopped fresh oregano
- 3/4 cup extra-virgin olive oil
Pecan Praline Cheesecake
By Stina
Mix all ingredients for the crust, maybe with a bit more melted butter
- Crust~~~~~~~~~~~~~~
- 1/2 cup pecans, blitzed up in the food processor1/2 cup crushed vanilla wafers or rusks
- 1/4 cup sugarenough melted butter to hold it all together (start with 1/4 cup, but use butter, not margarine)
- Cake~~~~~~~~~~~~~~
- 3 packages 8oz Kraft Philly cream cheese room temperature1 1/4 cup packed brown sugar
- 2 tbsp plain flourpinch of salt
- 3 eggs1 tsp good vanilla extract
- 1/4 cup broken-up pecanswhole, pretty pecans for garnish
- Topping~~~~~~~~~~~~~~
- 1 cup packed brown sugar3/4 cup water
- 1/4 cup broken-up pecans a knob of butter (smidge)
Raw Shrimp, Deveined, Shells On
By Stina
Added by Preheat oven to 375 degrees
- 2 pounds Raw Shrimp, Deveined, Shells On
- 2 sticks Cold Unsalted Butter Cut Into Pieces
- 1 teaspoon Kosher Salt
- 4 cloves Garlic, Peeled
- ¼ cups Fresh Parsley
- ½ teaspoons Crushed Red Pepper
- 1 whole Lemon, Juiced
Miss Mary Bobo's Fresh Tomato Biscuits
By Stina
Combine first 4 ingredients
- 1/2 cup mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1/4 cup shredded fresh basil
- 1 can refrigerated flaky biscuits
- 2 medium size tomatoes, thinly sliced
(about 19 Oz. Size) Frozen Sweet Potato Fries
By Stina
Added by While fries are baking, mix together guacamole, lemon juice, mayonnaise, and cilantro
- 1 bag (about 19 Oz. Size) Frozen Sweet Potato Fries
- 1 Tablespoon Sea Salt
- 1 Tablespoon Freshly Ground Pepper
- 1 teaspoon Chili Powder
- ½ cups Store Bought Guacamole Or Homemade
- 1 teaspoon Lemon Juice
- ½ cups Mayonnaise
- 1 Tablespoon Fresh Cilantro
Zesty Cole Slaw
By Stina
Mix all together. Enjoy!!!
- 1 Bag of Cole Slaw
- 1/2 Bunch of Fresh Parsley Chopped
- 1/2 of a med red onion diced
- 1 Tomato diced
- Lemon Juice, Olive Oil, Salt and Pepper to taste.
Cajun Shrimp Casserole
By Stina
Peel shrimp; devein, if desired
- 2 pounds unpeeled, large fresh shrimp
- 1/4 cup butter
- 1 small red onion, chopped*
- 1/2 cup chopped red bell pepper*
- 1/2 cup chopped yellow bell pepper*
- 1/2 cup chopped green bell pepper*
- 4 garlic cloves, minced
- 2 cups fresh or frozen sliced okra
- 1 tablespoon lemon juice
- 1 1/2 teaspoons salt
- 1 (10 3/4-ounce) can cream of shrimp soup**
- 1/2 cup dry white wine
- 1 tablespoon soy sauce
- 1/2 teaspoon cayenne pepper
- 3 cups cooked long-grain rice
- 1/4 cup grated Parmesan cheese
- Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs
Baba Ghanoush, Baby!
By Stina
IMPORTANT: Prick the surface of each eggplant several times with the tines of a fork
- 3 whole Medium Eggplants
- ■4 Tablespoons Tahini
- ■4 cloves Garlic, Finely Minced
- ■1/4 cup Lemon Juice
- ■3 Tablespoons Extra Virgin Olive Oil (good Quality)
- ■1/3 cup Fresh Parsley, Minced
Spiced Pita Chips
By Stina
Sara Quessenberry, Real Simple NOVEMBER 2007
- 4 pitas
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
Italian Cream Cake
By Stina
Preheat oven to 350 degrees
- Cake:
- 1/2 cup unsalted butter, at room temperature
- 1 cup vegetable oil
- 1 cup + 3 T sugar
- 5 eggs, separated
- 3 tsp vanilla extract
- 1 cup sweetened, flaked coconut
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup buttermilk
- Frosting and Filling:
- 2 8 oz packages of cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 2 tsp vanilla extract
- 2 lbs powdered sugar
- 3/4 cup sweetened, flaked coconut
- Approximately 2 cups chopped pecans