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Poutine

Poutine

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Cut potatoes into lengths of about ¼" x ¼" x 4"

  • 4 lb. russet potatoes, skin-on, washed and dried
  • 4 tbsp. unsalted butter
  • 1/4 cup flour
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 4 cups beef stock
  • 2 tbsp. ketchup
  • 1 tbsp. cider vinegar
  • 1 tbsp. whole green peppercorns
  • 1/2 tsp. Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • Canola oil, for frying
  • 2 cups cheddar cheese curds
  • Foir Gras...
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Mashed Potato Cups

Mashed Potato Cups

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In a large bowl, add milk, butter, salt, pepper and 1-1/3 cups cheese to mashed potatoes

  • 1/2 cup 2% milk
  • 1/4 cup butter
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/3 cups plus 2 tablespoons shredded Colby-Monterey Jack cheese, divided
  • 6 cups hot mashed potatoes (without added milk and butter)
  • 2 tablespoons minced fresh parsley
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Blue Cheese-Shallot Butter

Blue Cheese-Shallot Butter

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This goes great with steak and prime rib

  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoons chopped shallots
  • 2 tablespoons crumbled creamy blue cheese
  • 2 teaspoons chopped fresh parsley
  • salt & fresh ground pepper
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Easter Pie - sweet

Easter Pie - sweet

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Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth

  • 3/4 cup powdered sugar, plus extra for garnish
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon orange zest
  • 1 (15-ounce) container whole milk ricotta cheese
  • 1/2 cup cooked short-grained rice
  • 1/3 cup toasted pine nuts
  • 6 sheets fresh phyllo sheets or frozen, thawed
  • 3/4 stick (3 ounces) unsalted butter, melted
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Coq au Vin-Jura- avec Morille (morel) recipe

Coq au Vin-Jura- avec Morille (morel) recipe

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Simmer for 30 minutes Add crème fraîche to the pot Simmer for another 30 minutes or until chicken pieces are ve...

  • Fresh chicken (if possible Bresse Chicken)
  • Bottle of Vin Jaune (or white wine)
  • 80 g of dried Morilles mushrooms (or a double handful of tinned Morilles)
  • 500 g of Crème Fraîche (soured cream)
  • Butter
  • Flour
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Bread Pudding with Whiskey Sauce

Bread Pudding with Whiskey Sauce

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Grease a 9×13 inch baking pan

  • 10 ounces loaf stale French bread, crumbled (if you use fresh french bread reduce milk to 3 cups) OR 6 -8 cups any type crumbled bread (if you use fresh french bread reduce milk to 3 cups)
  • 2 cups sugar (granulated)
  • 1 ⁄2 cup unsalted Land O’ Lakes butter, melted
  • 3 eggs
  • 2 tablespoons pure vanilla extract
  • 1 cup Sun-Maid raisins
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 4 cups TruMoo milk
  • Joes Whiskey Sauce
  • 1 ⁄2 cup unsalted butter
  • 1 1⁄2 cups powdered sugar
  • 2 egg yolks
  • 1 ⁄2 cup Bourbon
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Pasta with Ramp Pesto and Guanciale

Pasta with Ramp Pesto and Guanciale

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Heat 1 Tbsp. oil in a large skillet over medium-low

  • 1 tablespoon plus 2/3 cup (or more) olive oil
  • 6 ounces guanciale (salt-cured pork jowl), pancetta, or slab bacon, cut into 1/3-inch cubes
  • 2 bunches ramps (about 10 ounces), greens and bulbs separated, bulbs thinly sliced
  • Kosher salt
  • 1/3 cup finely chopped unsalted roasted pistachios, divided
  • 1/2 cup finely grated Parmesan, plus more for serving
  • Freshly ground black pepper
  • 12 ounces paccheri or rigatoni
  • 3 tablespoons unsalted butter, room temperature, cut into pieces
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Classic Mac and Cheese-Cowgirl's

Classic Mac and Cheese-Cowgirl's

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This version is creamy and simple, so the flavor of your cheese comes through

  • 2 tablespoons Unsalted butter
  • 2 tablespoons All-purpose flour
  • 2 1/2 cups Whole milk
  • 3/4 cups Heavy cream
  • 1 tablespoon Dijon mustard
  • 1 pound Grating cheese
  • 1/4 teaspoon Sea salt
  • Freshly ground pepper
  • 1/4 teaspoon Hot Sauce
  • 12 ounces Pasta (elbow or corkscrew)
  • 1 1/2 cup Panko or fresh bread crumbs
  • 3 tablespoons Grated Parmesan or other cheese
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Baker’s Chocolate One Bowl Brownies

Baker’s Chocolate One Bowl Brownies

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PREHEAT oven to 325°F. Grease a9-inch baking pan

  • 4 squares BAKER’S Unsweetened Chocolate
  • 1/2 cup butter
  • 2 cups sugar
  • 4 eggs
  • 1 tsp. vanilla
  • 1 cup flour
  • 1 cup coarsely chopped walnuts
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SHRIMP AND GRITS

SHRIMP AND GRITS

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. For the grits: Bring 4 cups of salted water to a boil in the top pot of a double boiler set over high heat

  • FOR THE GRITS:
  • 1 tbsp. salt
  • 2 cups coarse-ground grits
  • 3 cups milk
  • FOR THE SHRIMP:
  • 4 slices bacon, cut crosswise into 1" pieces
  • 1 lb. medium shrimp, peeled
  • 1 small clove garlic, peeled and chopped
  • 1 ⁄4 cup white wine or dry sherry
  • 1 ⁄2 cup heavy cream
  • 2 tbsp. minced fresh parsley leaves
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