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Recipes
Pesto Rosso
By Stina
Pesto Rosso Source: adapted from Patricia Wells' Trattoria Yield: about 2 cups Notes: While the above pest...
- 10 whole sundried tomatoes, packed in oil
- 4 cloves garlic
- 20 about 20 oil-cured black olives, pitted
- 1/2 cup blanched almonds, lightly toasted and chopped
- 2 tablespoons (packed) fresh rosemary, coarsely chopped
- 2 teaspoons sugar
- 1 small dried hot chili, or 1/4 teaspoon cayenne pepper
- 1/3 cup extra-virgin olive oil
- 2 teaspoons balsamic vinegar
All-Purpose Asian Marinade
By Stina
Combine all ingredients in a jar, shake well
- 1/3 cup fresh lime juice3 tablespoons fish sauce1/4 cup light soy sauce2 tablespoons vegetable oil2 tablespoons honey3garlic, chopped1jalapeño, seeded and choppedChopped fresh cilantro or basil
Tzatziki Sauce
By Stina
Directions In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill an...
- 2 (8 ounce) containers plain yogurt
- 2 cucumbers - peeled, seeded and diced
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- salt and pepper to taste
- 1 tablespoon chopped fresh dill
- 3 cloves garlic, peeled
Ninfa's Green Sauce Recipe
By Stina
Combine chopped tomatoes, tomatillos, jalapenos and garlic in a saucepan
- 3 medium ripe avocados peeled, pitted and sliced
- 3 medium green tomatoes, coarsely chopped (you can substitute yellow if you can't find green ones, but never use red)
- 4 tomatillos, cleaned and chopped
- 3 garlic cloves
- 4 sprigs cilantro
- 1 to 2 jalapenos, stemmed and coarsely chopped
- 1 1/2 cups sour cream
- 1/2 teaspoon salt, to taste (I use Lowry's seasoned salt for additional flavor)
Mother's Famous Chinese Egg Rolls Recipe | Steamy Kitchen Recipes
By Stina
1. To make the filling, combine the ingredients for the ground pork together
- Ingredients:
- 50 50 2 45 Roll Wrappers (about 2 packages), defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight
- 1 1 1/4 tablespoon cornstarch (or flour) mixed with 1/4 cup of cool water
- Oil, for fryingFOR THE GROUND PORK
- 1 1 1 pound ground pork
- 1 1 1 tablespoon soy sauce
- 1 1 1 teaspoon cornstarch
- 1/4 1/4 1/4 teaspoon sugar
- freshly ground black pepperFOR THE VEGETABLES
- 2 to 3 2 to 3 3 cloves garlic, very finely minced
- 1/2 1/2 11 head of cabbage (about 11 ounces)
- 3 3 3 carrots, shredded
- 1 1 1 teaspoon grated fresh ginger
- 10 10 10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded
- 1 1 1 tablespoon cooking oil (canola, vegetable, peanut)
- 1 1 1 tablespoon Chinese rice wine
- 1 1 1 tablespoon soy sauce
- 1/4 1/4 1/4 teaspoon sugar
- 1/2 1/2 1/2 teaspoon salt
- 1 1 1 teaspoon sesame oil
- Freshly ground black pepper
Mexican Chocolate Frozen Bananas
By Stina
Directions Combine chocolate, cinnamon, and oil in a medium heatproof bowl and set over a pot of simmering water
- 9 ounces semisweet chocolate, finely chopped
- 1 tablespoon ground cinnamon
- 1 tablespoon vegetable oil
- 6 medium bananas, peeled and halved crosswise
- 2 cups toasted flaked coconut
- Special Equipment: 12 craft or wooden pop sticks
Chocolate Almond Toffee Coconut Squares Recipe by Adam Janowski
By Stina
When I found the inspiration for this recipe I knew there was something wrong with the directions
- 3/4 cup blanched, chopped, and toasted almonds, divided
- 2 c. graham cracker crumbs
- 1/4 cup white sugar
- 1/2 cup melted butter
- 1 (14 ounce) can sweetened condensed milk
- 2 cups flaked coconut
- 1/2 teaspoon coconut flavoring
- 1/2 teaspoon almond flavoring
- 2/3 cup toffee pieces
- 2 c. semisweet chocolate chips
Nutty Chocolate Fudge Recipe
By Stina
Directions Line a 13-in. x 9-in
- 3 tablespoons butter, divided
- 12 ounces German sweet chocolate, chopped
- 2 cups (12 ounces) semisweet chocolate chips
- 1 jar (7 ounces) marshmallow creme
- 4-1/2 cups sugar
- 1 can (12 ounces) evaporated milk
- 2 cups pecans or walnuts, chopped
Fried Oysters with Horseradish Cream and Tomato Corn Salsa
By Stina
Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice
- 1/4 cup blanched corn
- 4 ripe Italian plum tomatoes, peeled, seeded and diced
- 1/4 cup minced onions
- 1 teaspoon minced jalapeno peppers
- 2 tablespoons chopped fresh cilantro leaves
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon freshly squeezed lemon juice
- Salt and black pepper
- 3/4 cup freshly grated horseradish or bottled, if not prepared with cream
- 3 tablespoons minced shallots
- 2 teaspoons minced garlic
- 2 teaspoons Dijon mustard
- Ground white pepper
- 1 1/2 cups heavy cream
- 1 cup all-purpose flour
- 2 tablespoons Essence, recipe follows
- 1 cup masa harina
- 2 large eggs
- 1 cup milk
- 36 large freshly shucked oysters, liquor drained and reserved
- 1/2 cup olive oil
Yellow Squash Casserole
By Stina
Directions Preheat oven to 400 degrees F (200 degrees C)
- Yellow Squash Casserole
- Baked Acorn Squash
- Butternut Squash Cakes
- Sweet Potato Casserole II
- Butternut Squash and Mascarpone Gnocchi
- Glazed Butternut Squash
- Winter Squash
- Stuffed Summer Squash
- Apple-Stuffed Squash
- How to Peel and Chop Onions
- All about Eggs
- Battle of the Butter: Salted vs. Unsalted
- Types of Salt
- Freshly Ground vs. Pre-Ground Pepper
- 4 cups sliced yellow squash
- 1/2 cup chopped onion
- 35 buttery round crackers, crushed
- 1 cup shredded Cheddar cheese
- 2 eggs, beaten
- 3/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon salt
- ground black pepper to taste
- 2 tablespoons butter