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Recipes
Pappa al Pomodoro- Combined Recipes
By CheeseDiva
This recipe combines one from Shannon Finn from a cooking class in Italy
- (1 lb. uncooked Italian sausage - optional)
- 1 c. finely diced red onion
- 8 cloves minced garlic
- 1 leek - white part only - sliced thin
- 1/2 c. olive oil
- 4 - 28 oz. cans ripe Roma (or San Marzano) tomatoes, peeled, seeded and each cut into 8 pieces
- 1 sm. can tomato paste
- 5 c. chicken stock/red wine
- 1 sm. Bay leaf
- 1/2 tsp. ground fennel seed
- 3/4 tsp. salt
- 1/2 small lemon
- 2 c. leftover Italian baguette in 1" cubes
- 1 bunch fresh basil
- olive oil
Maryland Crabcakes
By CheeseDiva
Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and...
- For the crab cakes:
- 2 large eggs
- 2-1/2 tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s
- 1-1/2 teaspoons Dijon mustard (I went with Grey Poupon)
- 1 teaspoon Worcestershire sauce (I went with the classic Lea & Perrins)
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 cup finely diced celery, from one stalk
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat
- 1/2 cup panko
- Vegetable or canola oil, for cooking
- For the tartar sauce:
- 1 cup mayonnaise, best quality such as Hellmann’s or Duke’s
- 1-1/2 tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 tablespoon minced red onion
- 1-2 tablespoons lemon juice, to taste
- Salt and freshly ground black pepper, to taste
BACON BOURBON BROWNIES
By CheeseDiva
Preheat the oven to 350F. Cook the bacon until it is very crisp, drain off the grease and set aside
- 1/2 lb bacon
- 8 oz butter
- 10 oz baking chocolate*
- 1 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 5 large eggs
- Freshly-ground black pepper
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp smoked salt
- 1 1/2 cups flour
- 1/2 cup chopped pecans
- Bourbon**
No Fry Apple Fritters
By CheeseDiva
Preheat oven to 350 degrees F (175 degrees C)
- 1/2 cup white sugar
- 3 tablespoons ground cinnamon
- 1 (10 ounce) can refrigerated buttermilk biscuits, separated and cut into 1-inch chunks
- 1 apple, peeled and chopped
- 1/2 cup chopped pecans
- 1/2 cup butter, melted
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
Blueberry Slump/Cobbler
By CheeseDiva
1. Whisk together flour, ¼ cup sugar, baking powder, and ½ tsp
- 2 cups flour
- 1 3/4 cups sugar, plus more for sprinkling
- 4 1/2 tsp. baking powder
- 1 tsp. kosher salt
- 4 tbsp. unsalted butter, cubed and chilled
- 1 1/4 cups milk
- 1 1/2 lb. blueberries
- 1 cup fresh orange juice
- 1/4 cup fresh lemon juice
- Vanilla ice cream, for serving
Puff Pastry Cronuts with Buttermilk Glaze
By CheeseDiva
Instructions MAKE CRONUTS: In small bowl, beat egg with fork until combined; set aside
- CRONUTS:
- 1 1 ounce) box 1 (17.3 ounce) box Pepperidge Farms Frozen Puff Pastry, defrosted
- 1 1 1 large egg, beaten
- 1/2 1/2 1/2 cup granulated sugar
- 1 1 1 teaspoons ground cinnamon
- 3 3 3 cups vegetable oil
- BUTTERMILK GLAZE:
- 2 2 2 cups powdered sugar
- 1 1/2 1 1/2 1/2 Tablespoons buttermilk
- 1/2 1/2 1/2 teaspoon salt
- 1 1 1 teaspoon vanilla extract
Green Goddess Dip
By CheeseDiva
Place dill, parsley, basil, garlic, scallions, lemon juice and salt in food processor and pulse until finely ground
- 1/2 cup fresh dill
- 1/2 cup fresh parsley
- 1/2 cup fresh basil
- 1/2 cup Greek yogurt
- 1/2 cup sour cream
- 1/3 cup extra-virgin olive oil
- 1/4 cup mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, roughly chopped
- 2 scallions, chopped
- kosher salt and freshly ground pepper, to taste
Shrimp Scampi with Creamy Polenta
By CheeseDiva
In a medium pot, bring 5 cups water to a boil and season with salt
- INGREDIENTS
- kosher salt
- 1 c. cornmeal or polenta
- 1/2 c. grated Parmesan
- 3 tbsp. butter
- 1 lb. medium shrimp, peeled and deveined
- Black pepper
- 2 tbsp. extra-virgin olive oil
- 3 garlic cloves, minced
- 1 small onion, chopped
- 1/2 tsp. crushed red pepper flakes
- 1 c. dry white wine
- Juice of 1 lemon
- 2 tbsp. chopped fresh chives, plus more for garnish
Foie Gras Butter
By CheeseDiva
Place wine, shallot, thyme, bay leaves, and peppercorns in a saucepot and bring to a boil
- 1 cup white wine
- 1 diced shallot
- 2 sprigs of fresh thyme
- 2 fresh bay leaves
- 1 tablespoon whole black peppercorn
- 1/4 cup heavy cream
- 1 pound unsalted butter cut into large dice
- 4 ounces diced A or B grade foie gras
Chicken Cordon Bleu Scalloped Potatoes
By CheeseDiva
Instructions Cook potatoes in Microwave Ready pack according to package directions (setting seasoning pack aside ...
- 1 Savoury Herb Microwave Ready pack from The Little Potato Company (seasoning set aside)
- 2 cups cooked, chopped chicken
- 1 cup chopped deli ham or cooked ham
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1/2 tsp salt
- 1 1/2 cups shredded mozzarella cheese
- Parsley for garnish if desired