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Recipes
Chocolate Ricotta Pie
By CheeseDiva
I use a reg. pie crust for this or the tart shell for the Pear Almond Tart
- 1/2 cups all-purpose flour
- 2 tablespoons cornmeal
- 3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total)
- 1/4 cup sugar, plus 3/4 cup
- Pinch salt
- 1 stick (4 ounces) unsalted butter, melted and cooled slightly
- 1/2 cup water
- 8 ounces semisweet chocolate chips (about 1 1/3 cups)
- 3/4 cup ricotta cheese
- 3 ounces cream cheese, at room temperature
- 1 large egg
- 3 large egg yolks
***Creamy Curry Sauce
By CheeseDiva
In a small food processor add the garlic and onion and pulse until a paste forms
- 5 medium cloves garlic, coarsely chopped
- 1 ⁄2 medium red onion, coarsely chopped
- 6 oz. (1 1⁄2 sticks) unsalted butter
- 4 tsp. mild curry powder - I used Madras
- 3/4 tsp. kosher salt
- 4 tsp. ground fennel seed
- 4 tsp. ground cardamom
- 1 ⁄4 cup honey
- 1-1 ⁄2 cup plus 2 Tbsp. heavy cream
Chicken Meatball Sub Cupcakes
By CheeseDiva
and put them in these individual "cupcakes"
- 1 can refrigerated crescent dinner rolls
- 4 oz cream cheese, softened
- 3/4 tsp Italian seasoning
- 1 cup shredded mozzarella
- 12 (1oz) frozen meatballs - Bruce Aidell's Chicken Apple
- 1 1/4 cup spaghetti sauce
Asparagus in Tarragon Cream Sauce Recipe
By CheeseDiva
In a medium size saucepan over medium heat, melt the butter and sauté the mushrooms for 5 minutes
- 2 tablespoons butter
- 3 ounces mushrooms, cleaned and sliced
- 1 shallot, finely chopped
- 1 teaspoon lemon juice
- 2 tablespoons all-purpose flour
- 2/3 cup vegetable stock
- 1/3 cup heavy cream
- 1 tablespoon chopped, fresh tarragon (1 teaspoon dried tarragon)
- 1/8 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 1/2 pounds green asparagus, trimmed
Manhattan Perfect
By CheeseDiva
In mixing glass or cocktail shaker filled with ice, combine whiskey, vermouth, and bitters
- 2 ounces rye and bourbon whiskey
- 1/2 ounce sweet vermouth
- 1/2 ounce dry vermouth
- 2 dashes Angostura or orange bitters
- Maraschino cherry or small piece lemon peel for garnish
Perfect Chocolate Chip Cookies -Saveur
By CheeseDiva
Whisk together flour, baking soda, and salt in a bowl; set aside
- 4 1⁄4 cups flour
- 2 tsp. baking soda
- 1 tsp. kosher salt
- 1 1⁄2 cups unsalted butter, softened
- 1 1⁄4 cups granulated sugar
- 1 1⁄4 cups packed light brown sugar
- 3 eggs
- 2 tsp. vanilla extract
- 2 (12-ounce) bags semi-sweet chocolate chips
Armenian CHEESE BORAGS
By CheeseDiva
Mix the three cheeses with the egg
- 8 ounces monterey jack cheese or 8 ounces muenster cheese, shredded
- 15 ounces ricotta cheese
- 4 ounces feta cheese, crumbled
- 1 egg, slightly beaten
- 1 lb phyllo dough, thawed
- 1 ⁄4 cup melted butter
Parmigiano Reggiano Buttermilk Dressing
By CheeseDiva
This parmesan dressing is quick and easy to make with many kitchen staples
- 2 cloves garlic minced
- 1 teaspoon black pepper freshly ground
- 1 teaspoon white wine vinegar
- 1 teaspoon worcestershire sauce
- 1/2 cup buttermilk
- 3/4 cup mayonnaise
- 2/3 cup freshly grated Parmigiano Reggiano
- 1/2 teaspoon lemon zest
Roasted Garlic Tarragon Aioli
By CheeseDiva
Used Best Foods Mayo for Aioli and served over Asparagus for NDE dinner in 2016
- 4 large egg yolk
- 6 teaspoons fresh lemon juice
- 1 1/2 teaspoon Dijon mustard
- 3/4 cup extra-virgin olive oil
- 1/4 cup vegetable oil
- 1 medium head of garlic
- 1 tablespoon olive oil
- 2 tablespoons finely chopped tarragon
Palmiers
By CheeseDiva
1. Preheat oven to 425°F/220°C
- 1 sheet puff pastry, thawed
- 1 cup cane sugar
- 1/2 stick melted butter