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Recipes
Chocolate Chunk Banana Bread
By Stina
DIRECTIONS Preheat oven to 350 degrees F
- 2 cups all-purpose flour
- 1 cup SPLENDA® No Calorie Sweetener, Granulated
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 (1 ounce) squares BAKERS®* Semi-Sweet Baking Chocolate
- 2 eggs
- 1 cup mashed ripe bananas
- 1/3 cup oil
- 1/4 cup milk
- 1/2 cup chopped walnuts
Sugar Coated Pecans
By Stina
Directions Preheat oven to 250 degrees F (120 degrees C)
- 1 egg white
- 1 tablespoon water
- 1 pound pecan halves
- 1 cup white sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Killer Chocolate Oat Bars
By Stina
In a medium saucepan over medium heat, whisk maple syrup, water and cocoa powder together and bring to a boil for 3...
- 1/3 cup real maple syrup
- 2 tablespoon water
- 2 tablespoons cocoa powder
- 1/3 cup almonds, finely chopped
- 1/2 cup unsweetened coconut flakes
- 1 heaping cup natural peanut butter
- 1 1/2 cups rolled oats (old fashion oats)
Low-Fat Chocolate Brownies | The Dr. Oz Show
By Stina
Pre-heat oven to 350°F. Lightly coat pan with cooking spray; set aside
- 1 cup flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup 1% milk
- 1 egg white, slightly beaten
- 1 cup unsweetened applesauce
- 1 tsp vanilla
- 1 tsp powdered sugar
Hazelnut Mezzaluna
By Stina
To prepare the hazelnuts, toast them in a preheated 350 degree F
- 1 Cup Hazelnuts
- 1/2 Cup Sugar
- 2 Cups All-purpose Flour
- 1/2 Pound (2 Sticks) Of Unsalted, Softened Butter
- Extra Sugar For Shaping
Asian Rice Recipe
By Stina
In a skillet, cook beef over medium heat until no longer pink; drain
- 1-1/2 pounds ground beef
- 1-1/2 cups water
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 2 celery ribs, chopped
- 3/4 cup uncooked long grain rice
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 3 tablespoons soy sauce
- 1/2 teaspoon salt
Chicken with Basil Artichoke Sauce Recipe
By Stina
Rub chicken with salt and pepper
- SAUCE:
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 2 tablespoons lemon juice
- 3-1/2 teaspoons cornstarch
- 1-1/2 cups milk
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons minced fresh basil
- 2 tablespoons white wine or chicken broth
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Ceviche Santa Cruz
By Stina
Place fish in a glass dish with lemon juice
- The acid in the lemon juice will "cook" the fish. It can be served as a dip with tortilla chips or spooned into sorbet glasses and served as a first course before a formal dinner.
- 1 pound red snapper, diced
- 3/4 cup lemon juice
- 3 scallions, finely diced
- 1 jalape?o pepper, finely diced
- 2 tomatoes, peeled and chopped
- 1 tablespoon minced cilantro
- 4 tablespoons olive oil
- 2 tablespoons dry white wine
- 1 avocado, peeled and chopped
Salsa Cruda
By Stina
1.Stir together tomatoes, onion, chiles, cilantro, water, and 2 1/2 teaspoons salt
- 4 medium tomatoes, finely chopped
- 1/2 large white onion, finely chopped
- 2 serrano or jalapeno chiles, minced
- 3/4 cup chopped fresh cilantro
- 1 cup water
- Coarse salt
Louisiana Style Shrimp
By Stina
In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil, a turn of the pan
- 2 tablespoons extra-virgin olive oil
- 1/2 pound andouille sausage, diced or crumbled
- 3 tablespoons butter
- 1 green bell pepper, seeded and chopped
- 1 onion, chopped
- 3 to 4 small ribs celery, chopped
- 4 cloves garlic, chopped
- 1 red hot chile pepper, seeded and finely chopped
- 2 tablespoons finely chopped thyme leaves
- 2 bay leaves
- 1 tablespoon smoked sweet paprika or sweet paprika
- 2 tablespoons all-purpose flour
- 1 (12-ounce) bottle beer (recommended: Abita)
- 1 cup chicken or seafood stock-in-a-box
- 1 tablespoon Worcestershire sauce
- Hot sauce, to taste
- 1 1/2 pounds medium-large shrimp, peeled and deveined
- Serve with brown or white long-grain rice cooked in chicken stock with scallions, according to package directions