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Recipes
Long John Silver's Batter
By CheeseDiva
Sift dry ingredients. Add water and mix well
- 3/4 cup flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup water
Caramel Apples
By CheeseDiva
Remove the stem from each apple and press a craft stick into the top
- 6 apples
- 1 (14 ounce) package individually wrapped caramels, unwrapped
- 2 tablespoons milk
GF Cheddar Bacon Chicken Tenders
By CheeseDiva
1 Heat oven to 400°F. Spray large cookie sheet with cooking spray
- 1 egg
- 1/2 cup crusjed GF chips - potato, corn etc.
- 1/2 cup finely shredded Cheddar cheese (2 oz)
- 1 package or jar (3 oz) cooked real bacon bits or pieces
- 1 package (14 oz) uncooked chicken tenders (not breaded)
- Chive and onion sour cream potato topper, if desired
Stuffing Crab Cakes-mim
By CheeseDiva
In a medium bowl, mix the crab, mayonnaise, beaten eggs
- Leftover Thanksgiving stuffing
- 1/2 lb. Fresh Dungeness Crab
- 2 eggs, beaten
- 2 Tbsp. mayo
- Dollop of Creme Fraiche or Mayo to garnish.
Chili Cornbread Pot Pie
By CheeseDiva
Instructions: Preheat oven to 400 degrees F
- 1 medium onion, diced
- 1 lb. ground beef or turkey
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 3/4 tsp. kosher salt
- 1/2 tsp. garlic powder
- 1/4 tsp. cayenne pepper (optional)
- 28 oz. can diced tomatoes, drained
- 15 oz. can black beans, rinsed and drained
- 1 1/4 c. buttermilk (you can add 1 1/2 tbsp. lemon or lime juice to regular milk and let stand for a few minutes as a substitute)
- 1 egg
- 2 tbsp. vegetable oil
- 1 1/4 c. cornmeal
- 1/2 c. flour
- 3/4 tsp. kosher salt
- 3/4 tsp. baking soda
- 1 c. shredded Mexican cheese
- 1 jalapeno, thinly sliced, or 1/4 c. pickled jalapeno slices (optional)
***Macadamia Nut Brittle I
By CheeseDiva
NO words!
- 1 c. coarse chopped macadamia nuts
- one stick room temp butter
- 1/2 c. gran. sugar
- 1 tab. light corn syrup
- 3/4 c. semi-sweet chic. chips
Cinnamon Rolls
By CheeseDiva
Make the dough the day before you want to make the cinnamon rolls
- For the dough:
- 22.00 ounces bread flour
- 3.50 ounces sugar
- 10 grams instant dry yeast
- 15 grams kosher salt
- 8.60 ounces eggs (cold from the refrigerator)
- 7.70 ounces milk (cold from the refrigerator)
- 9.00 ounces soft unsalted butter, plus more for the pan
- For the filling:
- 6.00 ounces unsalted butter, melted
- 4 ounces brown sugar
- 2 ounces granulated sugar
- 1 1/2 tablespoons ground cinnamon
- pinch freshly grated nutmeg
- Egg wash, for finishing
- For the icing:
- 3 cups powdered sugar
- 1/3 cup heavy cream, plus more as needed
- 1 teaspoon vanilla extract
ChickenParmesan
By CheeseDiva
Preheat oven to 275 degrees
- 4 chicken cutlets {1-1 1/2 lbs.}
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup grated parmesan cheese
- salt & pepper, to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 thin slices fresh mozzarella cheese
- 1 24 oz. jar marinara sauce
- 3/4 lb. cooked linguine
Garlic Asiago Mashed Potatoes
By CheeseDiva
These potatoes were first served in 1992 and resurfaced in 1995 with the addition of Applewood Smoked Bacon
- 10 cloves of garlic, peeled
- 1 c. olive oil
- 4 Russet potatoes, peeled, boiled, mashed
- 4 tbsp. butter, melted
- 3/4 c. sour cream
- 1 c. Aged Asiago, shredded (plus 1/2c. for top of potatoes)
- 1/2 cup Parmigiano Reggiano, shredded
- Salt and Pepper to taste.
BLT PASTA SALAD
By CheeseDiva
Cook fusilli according to package directions until just tender; drain, cool under cold running water and drain agai...
- 1/2 pound fusilli pasta
- 1/4 cup light mayonnaise
- 1/4 cup lowfat buttermilk or milk
- 1 1/2 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 3/4 teaspoon fine sea salt
- 1/2 pound sliced bacon, cooked until crisp and chopped
- 2 large tomatoes, preferably heirloom, diced
- 1/2 red onion, diced
- 4 lightly packed cups sliced romaine or other crispy lettuce