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Recipes
Frittata With Black Truffles
By CheeseDiva
Use a small hole grater and grate half the truffle into a small bowl
- 6 Large Eggs
- 1/2 Cup Milk
- 1 Black Truffle (About 1 1/2 Inches In Diameter)
- 1/4 Cup Extra Virgin Olive OIl
- 1/2 Garlic Clove, Finely Minced
- Sea Salt & Black Pepper
Ham Comte Sliders
By CheeseDiva
Preheat the broiler. Place the buns, cut sides up, on a baking sheet and broil 2-3 minutes, or until lightly toaste...
- 6 dinner rolls, cut in half horizontally to make mini buns
- 3 tablespoons fig or black currant jam
- 2 ounces high-quality deli ham, thinly sliced
- 2 ounces Comté, thinly sliced
Dark Chocolate Sauce
By CheeseDiva
Directions In a small saucepan, whisk together the sugar, cocoa powder, and ½ cup water; bring to a boil
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 4 ounces semisweet chocolate, chopped
Gooey Salted Caramel Brownies
By CheeseDiva
Preheat the oven to 350°F (180°C)
- nonstick cooking spray, for greasing
- ¾ cup unsalted butter, 1 1/2 sticks, melted
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- ¾ teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon salt
- ½ cup semi-sweet chocolate chips
- 3 cups soft caramel candy
- TOPPING
- 1 ½ cups soft caramel candy
- ¼ cup heavy cream
- flaky sea salt, for sprinkling
Popcorn Chicken
By CheeseDiva
1. Chop chicken breasts into bite-size pieces
- 2 chicken breasts
- 2 cups buttermilk
- 1 packet ranch dressing mix - for dip
- 2 cups crumbledRuffles
- Oil for frying
- Preparation
BA's Best Bread Pudding
By CheeseDiva
Preparation Preheat oven to 300°
- 1/2 large (2-pound) loaf challah bread, torn into 1 1/2–2-inch pieces (about 8 cups)
- 1 3-inch cinnamon stick
- 1/2 vanilla bean, split lengthwise
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 3-inch strip orange zest
- 1/4 cup (1/2 stick) unsalted butter, melted, divided, plus more for pan
- 1 large egg
- 2 large egg yolks
- 2 tablespoons raw sugar
- 1/4 cup sliced almonds (optional)
Shrimp Scampi Risotto
By CheeseDiva
In a large deep-sided skillet or pot over medium heat, melt 1 tablespoon butter
- 3 tbsp. butter
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 c. arborio rice
- 1/2 tsp. kosher salt
- 4 c. low-sodium chicken broth
- 1 1/2 c. dry white wine
- 1 lb. medium shrimp, peeled and deveined
- Juice of 2 lemons
- 2 tbsp. chopped fresh parsley, plus more for garnish
- 1 tsp. crushed red pepper flakes
- 1 c. freshly grated Parmesan
Sticky Toffee Sauce
By CheeseDiva
Simmer sugar, butter, and vanilla bean and seeds in a 4-qt
- 1 cup packed light brown sugar
- 16 tbsp. unsalted butter, preferably Plugrà
- 1 vanilla bean, split lengthwise and seeds scraped and reserved
- 1/2 cup heavy cream
- 1 tbsp. fresh lemon juice
- 1/4 tsp. kosher salt
Monterey Chicken Sandwiches
By CheeseDiva
Season chicken breasts with salt and pepper, garlic powder, and chili powder
- 4 hamburger buns or soft sandwich rolls
- 4 boneless skinless chicken breasts, pounded to even thickness
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- salt and pepper to taste
- 1/2 cup barbecue sauce
- 4 slices colby jack cheese (OR 4 slices mild cheddar or Monterey Jack cheese and 4 slices mozzarella cheese)
- 4-8 slices bacon, cooked to preferred crispiness
- toppings of choice such as mayo, tomato, red onion, and romaine lettuce
***Moussaka - Time Life
By CheeseDiva
Sprinkle the eggplant with salt and lay the slices side by side on paper towels
- 3 medium-sized eggplants (about 3 pounds in total) peeled and cut into 1/2-inch slices. (If the eggplant is young and fresh, you don’t need to peel it.)
- Salt
- 1 cup flour
- 1-2 cups olive oil
- 1 cup finely chopped onions
- 2 lb lean ground lamb
- 1 small can of tomatoes (or 1 cup fresh tomatoes, chopped)
- 1 small can tomato paste
- 1 clove garlic, finely chopped
- 1 tsp dried oregano
- 1/2 tsp cinnamon
- 1 tsp salt and some fresh pepper
- 6 tbsp Parmesan, Pecorino or Myzithra cheese
- Bechamel Sauce
- 2 cups whole milk
- 1 tbsp butter
- 3 eggs
- 1/4 cup flour
- 1/2 tsp salt
- dash of nutmeg