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Recipes
Paula's Cheese Straws
By Stina
A perfect snack for adults and kids!
- 2 cup(s) self-rising flour
- .25 teaspoon(s) ground red pepper (cayenne)
- 1 cup(s) (2 sticks) butter, softened
- 7 ounce(s) sharp Cheddar cheese, shredded (2-cups), room temperature
Cannoli-Stuffed French Toast Nuggets
By Stina
In a small bowl, combine ricotta cheese, chocolate chips, 1/2 tsp
- 3 tbsp. fat-free ricotta cheese
- 2 tsp. mini semi-sweet chocolate chips
- 1 tsp. vanilla extract, divided
- 1 no-calorie sweetener packet (like Splenda or Truvia)
- 1 light hot dog bun with about 80 calories (like the kind by Sara Lee)
- 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
- 1/4 tsp. cinnamon
- 2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
- 1/2 tsp. powdered sugar
- Optional topping: sugar-free pancake syrup
Pretzel Toffee Bark
By Stina
1. Using a microwave safe container, microwave Candy Wafers at 50% power for 30 seconds
- 1 pound of white candy wafers or almond bark
- 8 ounces Heath toffee bits
- 1 – 2 cups of pretzel balls or broken pretzels pieces
5-Layer Flat Belly Dessert | The Dr. Oz Show
By Stina
Prepare two 9-inch round cake pans with nonstick spray or butter and lightly flour each pan
- 1 box devil’s food cake mix
- 1 cup nonfat Greek yogurt
- 1 cup water
- 4 cups fat-free ricotta
- 1 cup coconut milk, well stirred
- 1 cup shredded, toasted sweetened coconut
- 4 tablespoons agave syrup
- 1/2 cup toasted oats
- 1/2 cup ground flaxseeds or flaxseed meal
- 1/2 cup finely chopped walnuts, lightly toasted if desired
- 4 cups total of any combination of fresh well-washed berries (strawberries, hulled and halved, blueberries, raspberries, blackberries)
- 2 ounces bittersweet chocolate, for shaving
- Note: Ingredient quantities depend on size of pan. This recipe is for a 9-inch trifle dessert pan. Preheat oven to 350° F degrees.
Cold oven vanilla pound cake Recipe
By Stina
Cream butter & sugar until light & fluffy about 4-5 minutes
- For lemon poundcake:
- 8 oz. room temp butter
- 3c. sugar
- 5 2 + 2 yolks( make sure your eggs are room temp as well..this insures your batter won't curdle)
- 3c. 3 purpose flour( sift flour 3 times before measuring) this is very important!
- 1 tsp. salt
- 1 sp. baking powder
- 2 3/4 1 if you have vanilla beans use 3/4 tsp vanilla & scrape 1 vanilla bean with your sugar)
- 1/2 c. sour cream(creme fraiche is better)
- 1/2 c. heavy cream
- 1c. 3/4 1/4 3/4 cup sour cream thinned with 1/4 cup milk
- 4 to 2 lemon. Add zest to butter sugar mix. Top with lemon glaze. Take 2 cups of powdered sugar & add lemon juice until a thick but pourable consistency.
- Marbled poud cake:
- 12oz.semisweet.Add 12 choc ganache. Melt 12oz.semisweet.Add 12 oz scalding cream. Whisk together. Let cool. Pour over poundcake. Use any remaining ganache for truffles!
Churros Recipe
By Stina
Preheat Oven to 450 degrees
- 1 package frozen puff pastry sheets, thawed
- 1/4 sugar
- 1 tsp. ground cinnamon
- 1/4 cup melted butter
Marinade for Steak I
By Stina
Directions In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black ...
- 1 cup vegetable oil
- 1/2 cup soy sauce
- 1/3 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 3 tablespoons Worcestershire sauce
- 1 tablespoon freshly ground black pepper
- 2 tablespoons Dijon-style prepared mustard
- 1 onion, sliced
- 2 cloves garlic, minced
Individual Beef Wellingtons
By Stina
In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saut...
- 1 pound fresh mushrooms, sliced
- 1/2 cup chopped onion
- 1/2 cup dry sherry
- 1/4 cup butter
- 1/4 cup chopped parsley
- 6 (8 ounce) fillets beef tenderloin
- 1 (17.5 ounce) package frozen puff pastry, thawed
Blue Cheese Cole Slaw
By Stina
2005, Ina Garten, All Rights Reserved
- 1/2 small head green cabbage
- 1/2 small head red cabbage
- 4 large carrots, scrubbed or peeled
- 2 cups (16 ounces) good mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon celery salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
- 1 cup chopped fresh parsley leaves