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Recipes
Patty Melt Recipe | SAVEUR
By CheeseDiva
Season the beef with salt and pepper
- 1 1⁄2 lb. ground beef
- Kosher salt and freshly ground black pepper, to taste
- 5 tbsp. canola oil
- 2 yellow onions, halved and thinly sliced
- 12 slices rye bread
- 12 thin slices cheddar, swiss, or American cheese
- 8 tbsp. unsalted butter, softened
Classic Chocolate Mousse
By CheeseDiva
Preparation Beat ½ cup cream in medium bowl until stiff peaks form; cover and chill
- 3/4 cup chilled heavy cream, divided
- 4 large egg yolks
- 1/4 cup espresso or strong coffee, room temperature
- 3 tablespoons sugar, divided
- 1/8 teaspoon kosher salt
- 6 ounces semisweet chocolate (60-72% cacao), chopped
- 2 large egg whites
Truffle Grilled Cheese Mini Bites
By CheeseDiva
Cut the crusts off the bread
- 4 slices high-quality sandwich bread
- (Model Bakery Eng.Muffin Bread)
- Softened unsalted butter, about 2 tablespoons
- ¼ pound truffled cheese (Il Boschetto or Sottocenere), grated
Red Lobster Shrimp Nachos
By CheeseDiva
If you purchase frozen shrimp thaw shrimp completely before cooking
- 1 cup of mild cheddar cheese
- 1/4 cup Monterey Jack Cheese
- 4 ounces cream cheese
- 1/4 cup milk
- 1/4 to 1/2 pound raw peeled and deveined shrimp – or baby shrimp
- 2 plum tomatoes - diced
- 1 tablespoon red onions - chopped fine
- 1 teaspoon jalapeno pepper - use more if you like your nachos spicy
- 2 teaspoons chopped cilantro
- 2 or 3 slices of fresh jalapeno pepper
- 2 tablespoons sour cream
- 40 to 50 nacho chips
S’more Ice Cream Cake
By CheeseDiva
Line a broiler-safe 8x8-inch glass or metal baking dish with foil and grease with butter
- 1 3/4 cups graham cracker crumbs,* divided
- 1/4 cup sugar
- 6 tablespoons butter, melted 1
- rectangular container (1 1/2 quarts) chocolate ice cream 1
- 0 ounces mini marshmallows
- Chocolate sauce, if desired
Hungarian Goulash
By CheeseDiva
In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard b...
- 2 onions, medium dice
- 1 tablespoon olive oil
- 2 1/2 pounds stewing beef, cut into 1/2-inch cubes
- 1 garlic clove
- Pinch caraway seeds
- 2 tablespoons good quality sweet paprika (see cook's note)
- 2 cups warm water
- 2 cubes beef bouillon
- 2 whole canned tomatoes, chopped
- 1 green bell pepper
- 4 or 5 potatoes
- 2 tablespoons sour cream, plus more for plating
- 1 pound prepared spaetzle, as an accompaniment
- Cucumber salad, as an accompaniment, recipe follows
- Directions
- Cook's Note: using good quality paprika is important. After about a year, paprika spice tends to lose its intensity. Use the best quality possible!
***Hello Dolly's/Seven Layer Magic Cookie Bars
By CheeseDiva
Instructions HEAT oven 350°F
- Crisco® Original No-Stick Cooking Spray
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1 cup (6 oz.) butterscotch-flavored chips
- 1 cup (6 oz. pkg.) semi-sweet chocolate chips
- 1 1/3 cups flaked coconut
- 1 cup chopped nuts
Lobster and foie gras à l'orange
By CheeseDiva
Diver Scallops on Wheat Crackers with Cointreau 1- Poach lobster for 6 minutes in boiling water; drain; chill 3- ...
- 2 qts water
- 2 lobsters of about 450g (2lbs) (Maine lobsters)
- 180 g (6oz) fresh slices of foie gras
- salt
- White pepper, freshly ground
- 2 teaspoons unsalted butter
- 1 teaspoon shallots, peeled and minced
- 1/4 cup (60ml) Cointreau
- 1/4 cup (60ml) lobster or chicken stock
- 1 slice white bread, crusts removed, buttered and pan toasted
- 10 mandarin orange slices
- 2 fresh thyme sprigs
Chicago Style Rib Tips
By CheeseDiva
1. Make the rub: Mix sugar, salt, chili powder, pepper, cayenne, sage, onion powder, and Old Bay in a bowl
- FOR THE RUB:
- 1/4 cup light brown sugar
- 2 tbsp. kosher salt
- 1 tbsp. chili powder
- 2 tsp. ground black pepper
- 1 tsp. cayenne
- 1 tsp. dried sage
- 1 tsp. onion powder
- 1 tsp. Old Bay seasoning 4 lb. pork rib tips
- FOR THE SAUCE:
- 1/3 cup ketchup
- 1/3 cup pineapple juice
- 1/4 cup light brown sugar
- 2 tbsp. apple cider vinegar
- 1 tbsp. chili powder
- 2 tbsp. sugar
- 2 tbsp. Worcestershire sauce
- 1 tsp. dry mustard powder
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- 1/2 tsp. celery seeds
- 1/2 tsp. garlic powder
Orange Lemonade Recipe
By CheeseDiva
In a large saucepan, combine sugar and 2-1/2 cups water; cook and stir over medium heat until sugar is dissolved
- 1-3/4 cups sugar
- 2-1/2 cups water
- 2 tablespoons grated lemon peel
- 2 tablespoons grated orange peel
- 1-1/2 cups lemon juice (about 10 lemons)
- 1-1/2 cups orange juice (about 5 oranges)
- 6 cups cold water