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Recipes
Easy Pizza Sauce III
By Stina
Directions In a medium bowl, Mix together tomato sauce and tomato paste until smooth
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 tablespoon ground oregano
- 1 1/2 teaspoons dried minced garlic
- 1 teaspoon ground paprika
Salsa Verde Chicken Bake
By Stina
This recipe is so easy, it's surprising how good it is
- 1 1/4 to 1 1/3 pounds boneless skinless chicken breasts
- 2 cups (1 16-ounce jar) tomatillo salsa verde
- 4 ounces grated Monterey jack and/or pepper jack cheese
- 1/2 cup chopped fresh cilantro (optional)
Chicken Stir-Fry Wraps
By Stina
1.Season chicken with salt and pepper
- 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, ribs and seeds removed, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 teaspoons grated peeled fresh ginger
- 1/4 to 1/2 teaspoon red-pepper flakes
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
- 12 to 16 Boston lettuce leaves (about 2 heads)
Lebanese Meat-Stuffed Pitas (Arayes)
By Stina
Recipe courtesy Aarti Sequeira
- 1/2 large white onion, roughly chopped
- 2 cloves garlic, smashed
- 1/2 small bunch fresh parsley
- 1 pound ground beef
- 1 small tomato, diced finely
- 1/4 teaspoon garam masala
- 1/4 cup toasted pine nuts
- 2 tablespoons lemon juice
- Kosher salt
- 4 pieces pita (whole wheat or regular), cut into quarters
- Extra-virgin olive oil, for brushing
Stuffed Pepper Soup Recipe
By Stina
In a Dutch oven, cook beef over medium heat until no longer pink; drain
- 2 pounds ground beef
- 2 quarts water
- 1 can (28 ounces) tomato sauce
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cups cooked long grain rice
- 2 cups chopped green peppers
- 1/4 cup packed brown sugar
- 2 teaspoons salt
- 2 teaspoons beef bouillon granules
- 1 teaspoon pepper
Blueberry Almond Coffeecake
By Stina
DIRECTIONS Preheat oven to 350 degrees F
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup SPLENDA® No Calorie Sweetener, Granulated
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup 2% reduced-fat milk
- 1 1/2 cups fresh or frozen blueberries
- 1 egg white
- 3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 3/4 cup sliced almonds
Banana Crumb Muffins
By Stina
Directions Preheat oven to 375 degrees F (190 degrees C)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 3/4 cup white sugar
- 1 egg, lightly beaten
- 1/3 cup butter, melted
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
Herbed Monkey Bread
By Stina
Recipe courtesy Paula Deen
- 1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
- 1 cup grated Parmesan, plus more for sprinkling
- 2 teaspoons dried Italian seasoning
- 2 packages biscuits
Easy Vidalia Onion Casserole
By Stina
Layer onions, soup, chips and cheese in baking dish
- 2 - Valdalia Onions thinly sliced
- 1- 10 3/4 oz of Cream of Mushroom Soup
- 1-cup of Crushed Potato Chips
- 1/2 cup of shredded Cheddar Cheese
Orecchiette With Fresh Sausage
By Stina
Fill 6-quart saucepot with water, add pinch of salt and pasta
- 1 package (16 oz.) orecchiette pasta
- 1-lb. broccolini, stems trimmed and large
- leaves removed
- 4 Tbsp. Bertolli® Classico Olive Oil, divided
- 8 ounces bulk Italian sausage, removed from
- casings and crumbled
- 2 pinches red pepper flakes
- 3 cloves garlic, very finely chopped, divided
- 1/2 cup dry white wine
- Salt and freshly ground black pepper
- 1/3 cup chicken broth
- 1/2 cup shaved Pecorino cheese