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Recipes
***Lucie Baines Johnson's Brownies-circa 1960's
By CheeseDiva
These became my absolute favorite variation that I continue to favor today
- 1/4 1/4 1/4 pound (1 stick) butter
- 1 1 1 cup sugar
- 3 3 3 squares (1 oz each) unsweetened chocolate
- 2 2 2 eggs
- 1 1 1 cup chopped pecans
- 3/4 3/4 3/4 cup unsifted all-purpose flour
- 1 1 1 teaspoon vanilla
- led in the fridge).
Shrimp and Cilantro Shu Mai
By CheeseDiva
Combine the soy sauce, rice wine, sesame oil and ginger in a bowl
- 1/2 cup soy sauce
- 1 tablespoon rice wine
- 1 tablespoon sesame oil
- 1 tablespoon minced fresh ginger
- 1/2 pound shrimp, peeled and deveined
- 1/2 to 3/4 cup fresh cilantro leaves
- 1/4 cup roughly chopped scallions, white parts only
- 10 to 12 round dumpling skins
- Juice of 1 lime
Pizza Dough - Batali
By CheeseDiva
Place wine, water and yeast in a large bowl and stir until dissolved
- 1/4 cup light red or white wine, Fiano di Avellino
- 3/4 cup warm water
- 1 1/2 ounces fresh yeast
- 1 tablespoon honey
- 1 teaspoon salt
- 1 tablespoon plus 1 tablespoon olive oil
- 3 1/2 cups flour
Caramel Chai
By CheeseDiva
It should be noted that for the past two weeks this sweet and creamy blend of spices, milk and sugar has been in a ...
- 1/2 cup sugar
- 4 cups milk
- 1 cinnamon stick
- 8 cardamom pods, smashed
- 8 whole cloves
- 1 vanilla bean, split
- 8 peppercorns
- 1 inch piece of ginger, peeled and sliced
- 1 tablespoon loose black tea or the contents from 2 black tea bags.
- pinch salt
Maple Balsamic Vinaigrette - Chesterfield Inn NH
By CheeseDiva
Mix first four ingredients in blender
- 1-1/2 teaspoons dijon mustard
- 1/2 teaspoon chopped shallot
- 1 cup aged balsamic vinegar
- 1 cup Maple syrup
- 1-1/2 cup extra virgin olive oil
- salt and white pepper to taste
Copycat Cheesecake Factory Shrimp Scampi
By CheeseDiva
Toss shrimp in baking soda and salt mixture
- 1 lb. peeled, deveined shrimp, butterflied
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/2 package angel hair pasta
- 1/2 c. panko breadcrumbs
- 3 tbsp. shredded Parmesan
- 1/4 tsp. Black pepper
- 1/4 tsp. cayenne pepper
- 3 tbsp. olive oil
- 1 c. white wine
- 4-5 whole garlic cloves, peeled
- 1 pint heavy cream
- 1/2 red onion, diced
- 1 plum tomato, diced
- 1 tsp. fresh basil, chopped
Crescent Mummy Dogs
By CheeseDiva
Wrap up a hot dog in true mummy fashion in this fun Halloween take on classic Crescent Dogs
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
- 2 1/2 slices American cheese, quartered (2.5 oz)
- 10 Oscar Mayer™ hot dogs
- Cooking spray
- Mustard or ketchup, if desired
Sesame Noodles w/ Chicken or Shrimp
By CheeseDiva
Bring a large pot of cold water to a boil over high heat
- Kosher salt
- 1 lb. Fettuccine or Chinese egg noodles or, I use Angel Hair Pasta
- 2-3 tablespoons toasted sesame oil
- 1/2 cup smooth peanut butter - I use crunchy
- 1/4 cup soy sauce
- 2 tablespoons dark brown sugar
- 1 tablespoon rice vinegar
- 1/4 cup hot water
- 1-3 cups shredded or cubed cooked chicken or other protein like Shrimp
- 6 scallions (white and green parts), sliced
- 4 Tab. toasted sesame seeds
Basteeya - Moroccan
By CheeseDiva
Possibly the best savory pie ever invented
- 3 1/2 pounds chicken, fryer, whole
- 4 cloves garlic
- 1 large onion, chopped fine
- 2 tablespoons butter
- 4 cups water, approximately
- 1 cup parsley, chopped
- 1/4 teaspoon saffron
- 1/4 teaspoon turmeric
- 1 teaspoon black pepper
- 3/4 teaspoon ginger
- 4 cinnamon sticks
- 1 teaspoon salt
- 3/4 pound almonds, sliced
- 2 tablespoons oil, olive
- 1/2 cup sugar, confectioners
- 1 1/2 teaspoons cinnamon, ground
- 8 eggs
- 1 cup butter, clarified
- 1/4 cup lemon juice
- 1 package phyllo, about 12 ounces
Focaccia With Zucchini, Zucchini Blossoms, Ricotta Cheese & Olives
By CheeseDiva
Measure and assemble your flour, oil, salt, yeast, and water
- Cheese Mixture:
- 5 Cups All-purpose Unbleached Flour
- 2 Teaspoons Instant Active Dry Yeast
- 2 – 3 Tablespoons Extra Virgin Olive Oil (Plus 2 Additional Tablespoons To Oil Bowl)
- 1 Teaspoon Salt
- 2 Cups Warm Water
- 1 (8 Ounce) Container Ricotta Cheese
- 1/3 Cup Grated Pecorino Romano Cheese
- 1/2 Teaspoon Finely Chopped Fresh Thyme
- 1/4 Cup Finely Chopped Fresh Parsley
- Salt & Pepper To Taste
- Other Toppings:
- 3 Small Zucchini, Finely Sliced
- 8 Zucchini Flowers, Cleaned, & Cut In Half
- 3/4 Cup Taggiasca or Kalamata Olives
- Extra Virgin Olive Oil
- Coarse Sea Salt