Category Archives: Stella’s Easy Recipes

Prep 20 minutes Cooking time: 20 min Market for 6 guests  2 carrots peeled and cut into medium-size slices I garlic clove Vegetable broth 2 1/2 to 3 soup spoons 2-3 pinches of cinnamon (don’t overdo) 1 quart of water … Continue reading →

Etouffée Etouffée is a classic Louisiana dish brought to the limelight by Paul Prudhomme, the king of the N’awlins cooking. The Recipe Prép.40 min Cuisson45 min Total1 h 5 min Serve: 6 persons  Ingrédients 3 lbs of crawfish shell off … Continue reading →

Lobster Risotto a Northern Italy specialty for 6 people Preparation 1 hour Cooking 45 minutes Ingredients Good quality fish stock 1 1/4 cup For the risotto Unsalted butter 2 tbsp Olive oil 1/4 of a cup A  sprig of Shallots … Continue reading →

The Domaine Romanée Conti got its name after its proprietor Prince de Conti, who was the richest man in France in the 18th century. The entire production of the vineyard was solely for his personal use. During the French Revolution, … Continue reading →

Serving: Time: 1 hr 45 min Prep: 30 min Cook: 1 hr 15 min Yield: 6 servings Ingredients: 1 Tablespoon good olive oil 8 ounces dry cured center cut applewood smoked bacon, diced 2 1/2 pounds chuck beef cut into … Continue reading →

Ingredients Yield: 6 servings Crust: 1/2 teaspoon ground cinnamon 2 cups finely ground graham crackers (about 30 squares) 1 stick unsalted butter, melted Filling: 1 pound cream cheese, softened 3 eggs 1 cup sugar 1-pint sour cream 1 lemon, zested … Continue reading →

Preparation 30 min Cooking Time 1 H 30 MIN servings 8  Oven to 400 °F Ingredients 3 cups whole milk 1 cup heavy cream 1 onion halved 3 cloves garlic squashed 4 1/2 lbs white potatoes, peeled and sliced on … Continue reading →

Herbs de Provence The rolling hills of Provence are peppered with sunflowers, quaint farmhouses, and waves of lavender. You can smell it in the warm air, it wafts across the terrain like a flock of birds in the sky. There … Continue reading →

Ingredients 100% Agave Gold Reposado Tequila 1.5oz Cointreau or Grand-Marnier 0.25 of oz 5 oz Pomegranate juice and Lemon juice 1/2 &1/2   Ice cubes Crushed sea salt on the glass edge Grated lime & orange rinds Lime wheel for garnish … Continue reading →