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Recipes
Rolled Baklava: Baklava Orthi
By Stina
Combine all of the syrup ingredients in a saucepan; bring to a boil and simmer for 15 minutes
- 1 1/2 cup granulated sugar
- 1 cup water
- 1/8 cup honey
- 1 (1/8-inch) slice lemon
- 1 (2-inch) stick cinnamon
- 2 cloves, whole
- 1 pound blanched almonds, coarsely ground
- 1 pound walnuts, coarsely ground
- 2 tablespoons granulated sugar
- 1 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cloves, ground
- 4 sheets phyllo dough
- 1 1/4 pounds unsalted butter, melted
Brussels Sprouts Supreme
By Stina
Melt 1 tablespoon of the butter in a large heavy saucepan over medium-high heat
- 2 tablespoons butter, divided
- 1 1/2 pounds Brussels sprouts, halved
- 1 cup chicken broth
- 1/2 cup green onions, thinly sliced (white and pale green parts only)
- 2 morita or pasilla chiles, stemmed, seeded, and coarsely chopped
- 1/2 cup pine nuts
- 1/2 cup heavy cream
- Salt and freshly ground black pepper
KalynEasy Recipe for Barely-Cooked Asparagus with Basil Pesto
By Stina
(Makes 2-4 side dish servings, recipe created by Kalyn when she had leftover pesto in the fridge and some lovely fr...
- 1-2 tsp. salt (for asparagus cooking water)
- 1 lb. fresh asparagus
- 1-2 T basil pesto (I used my Basil Pesto with Lemon, but purchased pesto will also work)
Hello Dollies I
By Stina
Preheat oven to 325 degrees F (165 degrees C)
- 2 cups graham cracker crumbs
- 1/4 cup white sugar
- 1/2 cup butter, melted
- 1 cup semisweet chocolate chips
- 1 cup flaked coconut
- 1 cup chopped pecans
- 1 (14 ounce) can sweetened condensed milk
August Moon Chinese Bistro Hot and Sour Soup
By Stina
Whisk together cornstarch and water; set aside
- Chop and measure all ingredients and beat the egg before beginning this recipe. Keep everything close at hand so you can follow cooking times exactly.
- 1 1/2 teaspoons cornstarch
- 1/2 cup water
- 1/2 gallon (8 cups) freshly made chicken stock
- 4 ounces (about 1 cup) bamboo shoots, julienne cut
- 4 ounces (about 1 cup) chopped water chestnuts
- 2 ounces fresh shiitake mushrooms (about 1 cup),
- julienne cut or sliced thinly
- 1 tablespoon white pepper
- 1/4 cup vinegar
- Salt, to taste
- Hot red pepper, to taste (use a light hand)
- 1 egg, lightly beaten
- 4 ounces tofu, cut into small cubes
- 1/2 teaspoon sesame oil
- Whisk together cornstarch and water; set aside.
Buckeyes I
By Stina
Directions In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar
- 1 1/2 cups peanut butter
- 1 cup butter, softened
- 1/2 teaspoon vanilla extract
- 6 cups confectioners' sugar
- 4 cups semisweet chocolate chips
Creamed Spinach
By Stina
Melt the butter in a saucepan over medium heat
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk, at room temperature
- Kosher salt
- 1/2 teaspoon freshly grated nutmeg
- 2 pounds spinach, tough stems removed
- 1 large egg plus 2 egg yolks
- Freshly ground pepper
Salsa di Noci
By Stina
Directions Bring water to a boil in a small saucepan
- 3 cups water, or as needed
- 1 1/2 cups walnuts
- 2 cloves garlic, peeled
- 1 pinch sea salt
- 1 teaspoon chopped fresh marjoram
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- 1/2 cup extra-virgin olive oil
- 3/4 cup heavy cream
- 1 cup finely grated Pecorino Romano cheese
- freshly ground black pepper to taste
- sea salt to taste
- 1 (16 ounce) box dry fettuccine pasta
- 1/2 bunch fresh chives, finely chopped
Fried Green Tomatoes with Shrimp and Remoulade Sauce
By Stina
Recipe courtesy Louie Finnan, owner of Louie and The Redhead Lady, Mandeville, LA
- 3 cups vegetable oil
- 2 eggs
- 1 cup milk
- 10 ounces hot sauce (recommended: Crystal)
- 2 1/4-inch tomatoes, 1/4-inch slices
- 1 cup all-purpose flour
- 2 cups Italian breadcrumbs
- 4 cups water
- 2 tablespoons dry crab boil seasoning
- 1 onion, sliced
- 1 lemon, sliced
- 2 ounces hot sauce (recommended: Crystal)
- 8 large shrimp, shell on
- 1/2 cup mayonnaise
- 1 ounce Creole mustard
- 1/2 ounce horseradish
- 1/2 ounce lemon juice
- 1 teaspoon Worcestershire sauce
- 2 slashes hot sauce (recommended: Tabasco)
- Shredded lettuce, for serving
Orzo with Parmesan and Basil
By Stina
Melt butter in heavy skillet over medium-high heat
- 2 tablespoons butter
- 1 cup uncooked orzo pasta
- 1 (14.5 ounce) can chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- salt and pepper to taste
- 2 tablespoons chopped fresh basil