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Recipes
Biko (Filipino Sweet Sticky Rice)
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By CheeseDiva
Preparation Soak rice overnight in about 8 cups water
- 4 4 4 cups Glutinous Rice, Also Called Sweet Rice Or Sticky Rice
- 3 3 3 cans (14 Oz. Can) Coconut Milk
- 2 2 2 cups Brown Sugar, Lightly Packed, Divided
- 1 1 1 cup Coconut Cream
Shrimp Po Boy Sliders with Tarragon Brandy Remoulade
By CheeseDiva
In a medium bowl, mix together the buttermilk, eggs and hot sauce, add the shrimp and coat well with the mixture an
- 1 1 1 cup buttermilk
- 2 2 2 eggs
- 3 3 3 teaspoons hot sauce
- 1 1 1 lb. shrimp, peeled and deveined, tails removed
- 1/2 1/2 1/2 cup all-purpose flour
- 1/4 1/4 1/4 cup cornstarch
- 1/2 1/2 1/2 cup cornmeal
- 1 1 1 teaspoon dried tarragon
- 1/2 1/2 1/2 teaspoon dried thyme
- 1 1 1 tablespoon Cajun seasoning
- Vegetable oil for frying
- 12 12 12 slider buns cut in half
- 2 2 2 cups Shredded multi colored cole slaw mix
- 2 2 2 Small roma tomatoes, sliced
- 1/2 1/2 1/2 cup pickle slices
- 1 1 1 cup of mayonnaise
- 1 1 1 tablespoon Dijon mustard
- 2 2 2 tablespoons Brandy
- 1 1 1 teaspoon dried Tarragon
- 2 2 2 tablespoons ketchup
- 2 2 2 tablespoons pickle relish
- 1/4 1/4 1/4 teaspoon cayenne pepper
- 1/2 1/2 1/2 teaspoon paprika
- 1/4 1/4 1/4 teaspoon black pepper
- 2 2 2 tablespoons chopped chives
Chicken Cordon Bleu Soup
By CheeseDiva
Instructions In a large sauce pan melt butter and then add the flour to make a roux
- 1/4 cup butter
- 1/4 cup flour
- 2 1/2 cups half and half (half and half is a half cream, half milk mixture found next to the heavy cream)
- 2 1/2 cups milk
- 1 Tablespoon chicken base, or two chicken bullion cubes crushed
- 8 oz. cream cheese, softened
- 2 1/2 cups chopped rotisserie chicken (cooked chicken breast will work)
- 1/2 cup cooked and chopped bacon
- 1 cup cubed ham
- 2 cups grated Swiss cheese
Iranian Rice Cookies (Nan–e Berenji)
By CheeseDiva
MAKES ABOUT 90 COOKIES 1
- FOR THE SYRUP
- 3/4 cup sugar
- 1/4 tsp. rosewater
- FOR THE COOKIES
- 3/4 tsp. sugar
- 1 egg yolk
- 1 cup rice flour
- 1/3 cup clarified butter or ghee
- 2 1/2 tbsp. canola oil
- 1/2 tsp. cardamom powder
- 1/4 cup syrup
- 1 tbsp. poppy seeds
Meatballs al Forno with Creamy Polenta -Ultimate
By CheeseDiva
Preheat the oven to 350 degrees F
- Creamy Polenta:
- 1/2 1/2 baguette, crust removed
- 1 1/4 cups 1 1/4 cups milk
- 1 1/2 pounds 1 1/2 pounds ground beef sirloin
- 1 1/2 pounds 1 1/2 pounds ground pork
- 1/2 bunch 1/2 bunch fresh parsley
- 1/2 bunch 1/2 bunch basil
- 2 cloves 2 cloves garlic, finely chopped
- 1/2 cup 1/2 cup extra-virgin olive oil, plus extra for drizzling
- 4 4 eggs
- 1/2 cup 1/2 cup freshly grated Parmesan
- 1/3 cup 1/3 cup ground pinenuts
- Sea salt and freshly ground black pepper
- 1 cup 1 cup dried bread crumbs
- 1/2 pound 1/2 pound chanterelle mushrooms
- 2 pints 2 pints vine-ripened small tomatoes
- 1 medium 1 medium ball fresh mozzarella
- Creamy Polenta
- 1 quart 1 quart chicken stock
- 1 1/2 cups 1 1/2 cups finely ground cornmeal
- 1/4 cup 1/4 cup heavy cream
- 1/4 cup 1/4 cup freshly grated Parmesan
- 3 tablespoons 3 tablespoons whole butter
- Pinch Pinch sea salt
Chicken Chive Burger
By CheeseDiva
Preheat an outdoor grill or a grill pan to medium-high heat
- 1 1/2 pounds ground chicken (light and dark meat) 4 slices Fontina cheese (optional)
- 1 teaspoon coarse salt 4 whole wheat hamburger buns
- 1/4 teaspoon freshly ground black pepper Sliced tomato (optional)
- 1 teaspoon Dijon mustard Sliced red onion (optional)
- 1/3 cup fresh bread crumbs Lettuce (optional)
- 2 tablespoons fresh lemon juice Mayo (optional)
- 2 tablespoons chopped fresh chives Pickles (optional)
- Yield: 4 Servings
French Onion Soup with Comté
By CheeseDiva
Eight 10–12 oz. ovenproof bowls Heat butter in a large heavy pot over medium-high heat
- (1/2 stick) unsalted butter or duck fat
- large onions (about 5 lb.), thinly sliced
- large shallots, finely chopped
- garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- dry vermouth or dry white wine
- white wine vinegar
- sprigs flat-leaf parsley
- sprigs thyme
- bay leaf
- low-sodium chicken or vegetable broth
- 1/4 "-thick slices country-style bread, toasted
- sliced Comté cheese or Gruyère
Coq au Vin Recipe - Julia's
By CheeseDiva
1. To make the Coq Au Vin on your stovetop, if you’re using lardons or bacon, sauté them in 2 tablespoons oil in...
- 1/2 cup lardons (or very thick-cut bacon), cut into 1/4- by 1 1/2-inch strips (optional)
- 2 or more tablespoons olive oil
- 3 1/2 to 4 1/2 pounds chicken, cut into parts (or all of one kind of part), thoroughly dried
- 1/4 cup Cognac or Armagnac
- Salt and freshly ground black pepper
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 20 small white onions, peeled
- 3 tablespoons flour
- 2 cups red wine, preferably Burgundy, Côtes du Rhône, or Pinot Noir
- 2 About 2 cups brown homemade chicken stock, or beef stock
- 1 or 2 garlic cloves, mashed or minced
- 1 About 1 tablespoon tomato paste
- 3/4 pound fresh mushrooms, trimmed, washed, and quartered
Lucie's Jambalaya
By CheeseDiva
The original recipe uses a 2 ½ lb chicken cut up and it says to dice the sausage
- 1 1/2 lbs boneless skinless chicken breasts cut in cubes or thighs
- 4 T vegetable oil
- 1 lge onion, chopped
- 1 green bell pepper, chopped
- 1/2 c chopped celery
- 2 medium garlic cloves, minced
- 1 c smooth tomato sauce
- 1 t dried thyme, crumbled
- 1 bay leaf
- 3 c chicken broth
- 1 1/2 cups smoked turkey sausage, preferably spicy, cut on diagonal
- 2 c long or medium grain white rice
- Salt and pepper
- 1/2 t cayenne pepper or to taste, or bottled hot pepper sauce
- 4 T chopped fresh parsley
- 1/2 lb raw peeled and deveined prawns (31-35 count or 36-40 count)
Russia Teacakes/Mexican Wedding Cakes
By CheeseDiva
1 Heat oven to 325°F. In large bowl, beat 1 cup powdered sugar, the butter and vanilla with electric mixer on med...
- 1 cup powdered sugar
- 2 cup butter , softened
- 2 teaspoons vanilla
- 4-1/2 cups all-purpose flour
- 1 cup finely chopped or ground almonds or pecans
- 1/2 teaspoon salt
- Additional powdered sugar for dusting