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Recipes
Breakfast Pizza Mexicali
By Stina
Bring a skillet sprayed with nonstick spray to medium heat
- 1 oz. soy chorizo (like the kind by El Burrito, Melissa's, or Frieda's)
- 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
- 1/4 cup salsa
- 1/4 cup shredded reduced-fat (2% milk) Mexican-blend cheese (like the kind by Sargento)
- Optional garnish: fresh cilantro
(Cauliflower Pizza Bites)
By Stina
Directions: Pre-heat your oven to 450 F
- 2 Cups Grated Cauliflower (washed, dried and grated using a food processor or cheese grater by hand until rice-like or thinner – Note – Approximately one head of cauliflower)
- 1/4 Cup Egg Whites
- 1 Cup 1% Cottage Cheese (drained)
- 1 Tsp Oregano
- 2 Tsp Parsley
- 1/4 Tsp Garlic Powder
- 1 Tbsp Coconut Oil (Optional)
- 1-2 Tbsp Frank’s Hot Sauce (Optional)
Goat Cheese and Rosemary Mini Popovers
By Stina
1. Preheat oven to 400°F
- 3 whole Eggs, Room Temperature
- 1 cup Whole Milk
- 6 ounces, weight Goat Cheese
- 2 teaspoons Fresh Rosemary, Chopped
- 1/2 teaspoons Sea Salt
- 1/4 teaspoons Ground Black Pepper
- 3/4 cups All-purpose Flour
Rosemary-Parmesan Crisps
By Stina
HEAT oven to 400ºF. UNROLL pizza crust on baking sheet sprayed with cooking spray; press into 15x12-inch rectangl...
- 1 can (11 oz.) refrigerated thin pizza crust
- 1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
- 1-1/2 tsp. dried rosemary leaves, crushed
- 1/2 cup sliced kalamata olives
- 1/3 cup KRAFT Grated Parmesan Cheese
Artichoke Crab Appetizer Recipe
By Stina
In a jar with a tight-fitting lid, combine the oil, mustard, vinegars, garlic, basil, onion powder, hot pepper sauc...
- 1/4 cup vegetable oil
- 4 teaspoons Dijon mustard
- 3 teaspoons red wine vinegar
- 1 teaspoon white vinegar
- 1 garlic clove, minced
- 1/4 teaspoon dried basil
- 1/8 teaspoon onion powder
- 1 drop hot pepper sauce
- Dash salt and pepper
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
- 2 green onions, chopped
- Toasted French bread slices
Mexican Style Chicken Wings
By Stina
In a large skillet, heat the oil over medium heat
- 2 tablespoons vegetable oil
- 4 pounds separated chicken wings
- 2 cups enchilada sauce
- 1 envelope taco seasoning mix
- 1/2 cup finely chopped canned jalape?os
Sturdy Whipped Cream Frosting
By Stina
Directions Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl ...
- 1 (8 ounce) package reduced-fat cream cheese, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups heavy cream
Breaded Mushroom Recipe | Notecook
By Stina
Start by preheating the oven to 475°F
- 8 oz mushrooms (stalks removed)
- 3 tablespoons Parmesan cheese (freshly grated)
- 4 tablespoons white breadcrumbs (dried)
- pinch of garlic salt
- pinch of ground black pepper
- 1 tablespoon flat leaf parsley (freshly chopped)
Hot Artichoke Spinach Dip
By Stina
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1 (14 ounce) can artichoke hearts, drained
- 1/3 cup grated Romano cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon minced garlic
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1/3 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
Its Not Your Grandmother's Braciole Recipe
By Stina
Yummmmm...Braciole(pronounced Bra zhole)
- season to taste:
- Braciole
- 1 1/2 lbs of eye round trimmed
- 8 oz Ricotta Cheese
- 1/2 c Grated Romano Cheese
- 1 Large Egg
- 4 oz of baby spinach
- 1/4 cup roasted red peppers
- granulated garlic
- granulated onion
- black pepper
- egg wash (beaten egg and milk)
- flour (1 cup with salt and pepper)
- Seasoned bread crumbs (2 cups)
- Sauce:
- 10 oz sliced mushrooms
- 1/2 cup Sambuca
- 1/2 cup grated Romano cheese
- 3 cups Marinara
- re-season to tastes