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Recipes
Italian Sausage, Mushroom and Chestnut Stuffing
By Stina
Directions 1.Heat the oil in a pan over medium heat
- Italian Sausage, Mushroom and Chestnut Stuffing from Closet Cooking
- A tasty stuffing or dressing with Italian sausage, mushrooms and chestnuts that would make a perfect addition to any holiday dinner table.
- Servings: makes 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Ingredients
- 1 tablespoon olive oil
- 8 ounces Italian sausage, casings removed
- 1 tablespoon butter
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1 tablespoon butter
- 4 ounces mushrooms, quartered
- 2 cloves garlic, chopped
- 1 tablespoon thyme, chopped
- 2 tablespoons sage, chopped
- salt and pepper to taste
- 1/4 cup white wine or chicken stock
- 1 handful parsley, chopped
- 1 cup roasted and peel chestnuts, halved
- 1 day old loaf Italian bread cut into 3/4 cubes
- 2 cups chicken stock, warm
Chicken Tortellini Soup
By Stina
Pre-cook the tortellini according to the package directions
- 2 9-ounce packages packaged chicken tortellini
- 2 cups sliced carrots
- 1 cup sliced mushrooms
- 1 teaspoon fresh tarragon
- 1 teaspoon fresh thyme
- 1 tablespoon sliced green onions
- 2 tablespoons chopped red bell pepper
- 1/4 cup butter
- 2 tablespoons flour
- 8 cups chicken broth
- 2 cups Daisy Brand Sour Cream
- 1/4 teaspoon black pepper
Bailey's Irish Cream Fruit Dip
By Stina
This is a delicious twist on fruit dip
- 1 (6 ounce) package instant vanilla pudding
- 1 cup milk
- 1/2 cup Baileys Irish Cream
- 1 (8 ounce) container Cool Whip
Chicken Marsala | Barbara Bakes
By Stina
Cover chicken breasts with plastic wrap or wax paper (I also like to put them in a Ziploc) and pound with a flat ...
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)*
- All-purpose flour, for dredging
- Lemon Pepper
- 1/4 cup extra-virgin olive oil
- 4 slices bacon, chopped into pieces (I used Hormel frozen fully cooked bacon)
- 8 ounces mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken broth
- 2 tablespoon unsalted butter
- Chopped parsley or chives for garnish
French Onion Soup
By Stina
MELT margarine in large skillet on medium heat
- 2 Tbsp.margarine or butter
- 3 large Spanish onions, peeled, sliced
- 1 can (14-1/2 oz.) beef broth
- 3 cups cold water
- 1 bay leaf
- 6 slices French bread, toasted
- 1 cupKRAFT Shredded Swiss Cheese
- 1/4 cup KRAFT Grated Parmesan Cheese
Fried Quick Pickles with Buttermilk Ranch Dippin' Sauce
By Stina
Directions Directions In a large heavy-bottomed skillet or cast-iron pan, heat enough oil to cover 1/2-inch of the...
- Canola oil or peanut oil, for frying
- 3 cups Quick Pickles, recipe follows, drained
- 1 cup flour
- 2 large eggs, beaten
- 1/2 cup milk
- 1 cup panko, pulsed in food processor
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- Kosher salt
- Buttermilk Ranch Dippin' Sauce, recipe follows
Crispy Baked Cod
By Stina
Combine first 4 ingredients in a small bowl
- 1 cup Japanese breadcrumbs (panko)*
- 2 tablespoons chopped fresh parsley
- 2 teaspoons grated lemon rind
- 1 teaspoon minced garlic
- 6 (6-oz.) cod fillets
- 1 teaspoon salt
- 2 tablespoons butter, melted
Tortellini Vegetable Soup
By Stina
Heat the olive oil in a medium soup pot or large saucepan
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 small zucchini, diced
- 1 medium carrot, peeled and diced
- 5 1/2 cups chicken stock
- 1 teaspoon dried basil (more if fresh)
- 1 bay leaf
- 1/2 cup canned crushed tomatoes
- 1/2 teaspoon salt
- 8 to 9 ounces fresh or frozen tortellini
- (cheese or meat filled)
- 2 to 3 tablespoons chopped fresh parsley
- Black pepper, to taste
Daisy Chicken Salad
By Stina
Shred the chicken into bite-sized pieces and place into a large bowl
- 1 1/2 cups shredded cooked chicken
- 1/4 cup chopped pecans
- 1/3 cup diced celery
- 1/3 cup chopped fresh dill
- 1/4 cup Daisy Brand Sour Cream
- 3 tablespoons mayonnaise
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Roasted Cauliflower Soup with White Cheddar Cheese
By Stina
Preheat your oven to 400 degrees
- 1 head Cauliflower, Roughly Chopped
- 2 whole Shallots, Roughly Chopped
- 3 cloves Garlic, Roughly Chopped
- 1 Tablespoon Olive Oil
- 4 cups Chicken Broth
- 1-1/2 cup White Cheddar Cheese, Shredded
- 1 Tablespoon Fresh Thyme, Chopped
- 1 Tablespoon Coarse Salt