CheeseDiva's profile page
Recipes
Chicken Chow Fun
By CheeseDiva
Separate the chow fun noodles and cover with plastic wrap until ready for service
- For Sauce:
- 4 ounces ground chicken (cooked)
- 14 ounces chow fun noodles
- 2 tablespoons minced scallions
- 1 teaspoon minced garlic
- 1 teaspoon chili paste
- 1 teaspoon szechwan preserved vegetables
- 2 tablespoons shredded black fungus mushrooms
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon oyster sauce
- 1 teaspoon mushroom soy sauce
- 2 tablespoons water
Tarte Tropézienne
By CheeseDiva
Makes 12 servings To make the cake: Put the yeast in a small bowl and pour over the warm milk
- 2 1/2 teaspoons active dry yeast
- 1/3 cup (80 milliliters) warm whole milk (see yeast package for exact temperature)
- 2 cups (272 grams) all-purpose flour
- 3 tablespoons sugar
- 2 large eggs, at room temperature, lightly beaten
- 1/2 teaspoon fine sea salt
- 2 teaspoons dark rum or kirsch (optional)
- 1 teaspoon pure vanilla extract
- 7 tablespoons (3 1/2 ounces; 99 grams) unsalted butter, at room temperature
- 1 1/2 cups (360 milliliters) whole milk
- 4 large egg yolks
- 1/3 cup (67 grams) sugar
- 1/4 cup (32 grams) cornstarch
- Pinch of fine sea salt
- 1 tablespoon pure vanilla extract or 1 tablespoon orange-flower water, plus 1 teaspoon pure vanilla extract
- 3/4 stick (6 tablespoons; 3 ounces; 85 grams) unsalted butter, cut into bits, at room temperature
- 1/4 cup (60 milliliters) very cold heavy cream
- 1 large egg, for glazing
- Pearl sugar or crushed sugar cubes, for finishing
Christmas Quiche
By CheeseDiva
Preheat oven to 400 degrees
- 9- inch deep dish pie shell frozen or homemade
- 1/2 lb ground sausage
- 3/4 cup dried cranberries
- 1 1/2 cups Monterey Jack cheese shredded
- 3 eggs lightly beaten
- 1 1/2 cups half and half
PAULA'S HOT CRAB DIP
By CheeseDiva
Preheat oven to 325 degrees F
- 1 pound jumbo lump crabmeat, free of shells
- 1 cup grated pepper jack cheese
- 3/4 cup mayonnaise
- 1/4 cup grated Parmesan
- 1/4 cup green onions, minced, optional
- 5 to 6 roasted garlic cloves or 2 cloves minced
- 3 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon or lime juice
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon dry mustard
- Salt and pepper
Banana Bread-Saveur
By CheeseDiva
1. Heat oven to 350°. Grease a 9" x 5" x 2¾" loaf pan with butter and dust with flour; set pan aside
- Butter, for greasing pan
- 1 cup flour, plus more for pan
- 3/4 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 cup sugar
- 1/2 cup canola oil
- 1/3 cup buttermilk
- 1 tsp. vanilla
- 1 egg plus 1 egg yolk
- 2 ⁄3 cup chopped pecans
- 3 very ripe bananas, mashed
Meatballs Marea/Michael White
By CheeseDiva
Tear the bread into small pieces
- 3 slices white bread–crust removed
- 1 cup milk
- 2 ounces mortadella (about 1-inch thick slice), chopped
- 2 ounces prosciutto (about 1-inch thick slice), chopped
- 1 pound ground pork
- 3 ounces Parmigiano-Reggiano cheese, grated (about 1 cup)
- 2 large eggs, beaten
- 1/8 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 6 cups homemade or store-bought marinara sauce
Garlic Parmesan Chicken Tenders
By CheeseDiva
: "kids loved them!!!! We would make them again" (or melted butter) Read Directions kids loved them!!!! We would...
- 1 1/4 1 1/4 pounds 1/4 pounds chicken fingers (boneless skinless)
- 1/2 1/2 cup 1/2 cup white flour
- salt
- pepper
- 6 6 tablespoons 6 tablespoons olive oil (or melted butter)
- 3 3 teaspoons 3 teaspoons minced garlic
- 1 1 teaspoon 1 teaspoon dried basil
- 1/4 1/4 teaspoon 1/4 teaspoon paprika
- 1 1 cup 1 cup panko
- 2/3 2/3 cup 2/3 cup grated parmesan cheese (freshly)
- 3 3 dipping 3 dipping sauce (ingredient delicious chicken)
Chicken Schnitzel with Crunchy Salad
By CheeseDiva
Squeeze juice of 1 lemon into a large bowl and pick out any seeds
- 2 lemons
- 1 Tbsp. honey
- 1 large shallot
- Kosher salt
- 3 Tbsp. neutral oil, plus more for frying (4–6 cups)
- ½ cup all-purpose flour
- 2 large eggs
- 5 tsp. Dijon mustard, divided, plus more for serving
- 8 chicken cutlets (about 1½ lb. total)
- 2 cups plain breadcrumbs
- Freshly ground black pepper
- 10 stalks celery with leaves
- 8 radishes
Spiced Buttermilk Oatmeal with Dried Fruit and Pecans
By CheeseDiva
Melt butter in a 4-qt. saucepan over medium-high heat
- 3 tbsp. unsalted butter
- 1 cup steel-cut oats
- 1 tsp. ground cinnamon
- 1 ⁄2 tsp. ground green cardamom
- 1 ⁄4 tsp. ground star anise
- 1 (1”) piece ginger, peeled and mashed into a paste
- 1 ⁄2 tsp. kosher salt
- 3 ⁄4 cup buttermilk
- 1 ⁄4 cup whole milk
- 1 tbsp. honey
- 1 cup mixed dried fruit, such as apricots, dates, and prunes, roughly chopped
- 1 ⁄2 cup roughly chopped pecans, lightly toasted
- Orange marmalade or raspberry jam, for serving (optional)
Pennette alla Crema di Caprino
By CheeseDiva
After mixing salt and pepper and set aside (you can prepare the cream in advance so that you marinate for good)
- 350 g dried pasta short
- 180 g fresh goat
- 35 g of extra virgin olive oil
- Bunch dives - chopped
- salt and pepper to taste