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Recipes
MARTHASTEWART.COM
By Stina
Directions Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl ...
- 1/2 cup (1 stick) unsalted butter, softened
- 3 packages cream cheese (8 ounces each)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 5 dashes hot sauce (such as Tabasco)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground white pepper
- 8 2 3/4 8 ounces sharp orange cheddar cheese, finely shredded 2 tablespoons store-bought chutney 3/4 cup dried cranberries, finely chopped Water crackers, for serving
- 8 ounces sharp orange cheddar cheese, finely shredded
- 2 tablespoons store-bought chutney
- 3/4 cup dried cranberries, finely chopped
- Water crackers, for serving
- 6 1 1 2 1 Roquefort cheese 1 shallot, minced (about 1 tablespoon) 2 teaspoons brandy (optional) 1 cup toasted walnuts, coarsely chopped Vegetable chips (such as Terra Chips Sweets & Beets), for serving
- 6 ounces Roquefort cheese
- 1 1 minced (about 1 tablespoon)
- 2 teaspoons brandy (optional)
- 1 cup toasted walnuts, coarsely chopped
- Vegetable chips (such as Terra Chips Sweets & Beets), for serving
- 8 2 1/3 1 1/8-inch-thick ounces goat cheese 2 tablespoons finely chopped scallions 1/3 cup fresh curly-leaf parsley, finely chopped 1 English cucumber, cut into 1/8-inch-thick slices, for serving
- 8 ounces goat cheese
- 2 tablespoons finely chopped scallions
- 1/3 cup fresh curly-leaf parsley, finely chopped
- 1 1/8-inch-thick cucumber, cut into 1/8-inch-thick slices, for serving
Brown Chicken Stock
By Stina
Directions Preheat the oven to 450 degrees F (220 degrees C)
- 2 1/2 pounds chicken bones
- 1/4 cup olive oil
- 2 red onions, sliced
- 1 stalk celery
- 2 carrots, diced
- 8 cups water, or as needed
- 1 head garlic, halved
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 4 teaspoons kosher salt
- 1 tablespoon cracked black peppercorns
Banana Crumb Muffins
By Stina
Directions Preheat oven to 375 degrees F (190 degrees C)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 3/4 cup white sugar
- 1 egg, lightly beaten
- 1/3 cup butter, melted
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
Easy Stromboli
By Stina
Preheat oven to 350F. Place a piece of parchment paper on a rimmed sheet pan
- 1 can Pillsbury Country Italian Bread Dough (13.2 Oz)
- 6 slices Genoa Salami (can Add More)
- 2 pinches Kosher Salt (plus More For The Top)
- A Good Sprinkling Of Garlic Powder
- A Few Pinches Of Dried Oregano, Crushed Between Your Fingers (plus More For The Top)
- A Couple Pinches Of Red Pepper Flakes
- A Liberal Sprinkling Of Freshly Grated Parmesan (plus More For The Top)
- 6 pieces Provolone Cheese (can Add More), Broken In Half To Facilitate Rolling
- Several Slices Of Pepperoni
- Pizza Sauce For Dipping
Buffalo Blasts
By Stina
First, season both sides of chicken with 1/2 tablespoon salt, 1/2 tablespoon pepper, onion and garlic powder
- 2 pieces Chicken Breast
- 1-1/2 Tablespoon Salt, Divided
- 2-1/2 Tablespoons Fresh Ground Pepper, Divided
- 1/2 Tablespoons Onion Powder
- 1/2 Tablespoons Garlic Powder
- Vegetable Oil, For Frying
- 2 cups Flour
- 4 whole Eggs Beaten
- 1 package (16 Oz. Size) Large Wonton Wrappers
- 1 cup Shredded Mild Cheddar Cheese
- 1 cup Franks Red Hot Buffalo Sauce
- Blue Cheese Dressing, To Serve
Herbed Monkey Bread
By Stina
Preheat oven to 350 degrees F
- 1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
- 1 cup grated Parmesan, plus more for sprinkling
- 2 teaspoons dried Italian seasoning
- 2 packages biscuits
Grilled Shrimp Skewers with Mustard-Dill Dressing and Black Olive Yogurt Sauce
By Stina
Recipe courtesy Bobby Flay
- 1 pound (21 to 24 count) shrimp, shelled and deveined
- 6-inch wooden skewers, soaked in water for 30 minutes
- Canola oil
- 1 teaspoon paprika
- Salt and freshly ground black pepper
- 1/4 cup mayonnaise
- 3 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon whole-grain mustard
- 2 tablespoons chopped fresh dill
- 1 cup Greek yogurt
- 1/4 cup pitted kalamata olives
- 1 tablespoon freshly picked oregano leaves
- 1 lemon, juiced
- 2 cloves garlic, finely chopped
Gina's Spicy Potato Wedges
By Stina
Preheat oven to 450 degrees F
- 3 large russet potatoes, peeled and cut into 8 wedges
- 1/4 cup butter, melted
- 1/4 cup olive oil
- 1 tablespoons seasoned salt
- 1/2 teaspoon cayenne pepper
- 1 tablespoon freshly chopped parsley leaves
- 3 tablespoons grated Parmesan, plus more for garnish
- Salt
THE BEST SALTINE CRACKERS RECIPE EVER Recipe by GARY ESTESS
By Stina
WE LEARNED THIS RECIPE AND WE MAKE A LOT OF SNACKS WITH THEM, YOU CAN'T BEAT THEM
- 1 LARGE BOX OF SALTINE CRACKER ALL 4 PACKS
- 2 PACKAGES OF HIDDEN VALLEY RANCH SPICY OR
- ORIGINAL SALAD DRESSING & SEASONING MIX DRY MIX
- 2 CUPS OF CRISCO PURE VEGETABLE OIL OR A GOOD OIL
Walnut and Blue Cheese Grapes
By Stina
Recipe courtesy Giada De Laurentiis
- 1/4 cup (2 ounces) cream cheese, at room temperature
- 1/4 cup (2 ounces) blue cheese, at room temperature
- 1/4 cup heavy cream
- 18 to 20 seedless red grapes, chilled
- 1 cup (4 ounces) finely chopped walnuts, toasted (see Cook's Note)
- 2 tablespoons sugar
- 2 tablespoons chopped fresh flat-leaf parsley