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Recipes
Ramp Pesto
By CheeseDiva
Heat a large heavy-bottomed frying pan over medium-high heat and add the butter
- 2 tablespoons unsalted butter
- 6 oz (170 g) ramps – root ends trimmed, stalks and leaves cut in 1/4″ slices (2 1/2 cups)
- 1/4 teaspoon finely grated lemon zest (use a microplane grater)
- 1 tablespoon fresh lemon juice
- 2 tablespoons pine nuts
- 1/3 cup finely grated Reggiano Parmesan
- 1/2 teaspoon sea salt
- 1/3 cup extra virgin olive oil
Sweet and Sour Shrimp Puffs
By CheeseDiva
Heat oven to 375°F. Spray cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchme...
- 3 tablespoons cream cheese spread (from 8-oz container)
- 1 teaspoon soy sauce
- 1/4 teaspoon ground ginger
- 1/2 teaspoon finely chopped garlic
- 1 can (8 oz) Pillsbury® refrigerated butter flake crescent dinner rolls (8 rolls)
- 16 uncooked deveined peeled large shrimp (about 1/2 lb), thawed if frozen, tails removed, if desired
- 3 tablespoons sesame seed
- 1/3 cup SMUCKER’S® Apricot Preserves
Joe's Special Recipe| SAVEUR
By CheeseDiva
Heat oil in a 12" skillet over medium-high heat
- 2 tbsp. olive oil
- 5 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 8 oz. ground chuck
- 1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry in paper towels
- 8 eggs, lightly beaten
- 1 ⁄4 cup finely grated Parmesan
- Crusty Italian bread, for serving
- Kosher salt and freshly ground black pepper, to taste
Delia Smith's Traditional Braised Red Cabbage with Apples
By CheeseDiva
Pre-heat the oven to gas mark 2, 300°F (150°C)
- 2 lb (1 kg) red cabbage
- 1 lb (450 g) cooking apples, peeled, cored and chopped small
- 1 lb (450 g) onions, chopped small
- 1 clove garlic, chopped very small
- 1/4 whole nutmeg, freshly grated
- 1/4 level teaspoon ground cinnamon
- 1/4 level teaspoon ground cloves
- 3 level tablespoons brown sugar
- 3 tablespoons wine vinegar
- 1/2 oz (15 g) butter
- salt and freshly milled black pepper
Butter Pie Crust - Epicurious
By CheeseDiva
Preparation Mix flour, sugar, and salt in processor
- 3 /4 teaspoon salt
- 2 1/2 cups all purpose flour1 tablespoon sugar3/4 teaspoon salt1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes6 tablespoons (about) ice water
Bacon, Egg and Cheese Breakfast Bread Boat
By CheeseDiva
1. Preheat oven to 350°F/180°C
- 1 large baguette
- 5 large eggs
- 1/3 cup heavy cream or whole milk
- 4 ounces cooked bacon bits
- 1/2 cup cheddar cheese, grated
- 2 green onions, thinly sliced
Sesame-Peanut Soba Noodle Salad with Avocado
By CheeseDiva
Cook the soba noodles in boiling water until el dente, according to the package directions
- 1 8-oz package soba noodles
- 2 teaspoons canola oil
- 1 medium onion, diced
- 3 garlic cloves, minced or pressed
- 1 1-inch piece of ginger, grated
- 1 cup shredded carrots
- 1 cup snap peas
- 3 teaspoons toasted sesame oil
- 3 tablespoons soy sauce
- 2 teaspoons brown sugar (or more, to taste)
- 2 tablespoons creamy peanut butter
- 2 teaspoons garlic-chile sauce (or more, to taste)
- 4 scallions, chopped
- 2 tablespoons toasted sesame seeds
- 2 avocados, sliced and tossed with lime juice
- Extra lime wedges, for serving
Raspberry Brûlée Recipe | SAVEUR
By CheeseDiva
Put the heavy cream into a large bowl and beat until stiff peaks form
- 1 1⁄4 cups heavy cream
- 3 ⁄4 cup superfine sugar
- 7 cups (about 2 lbs.) raspberries (discard any "bruisers")
- 1 ⁄3 cup Demerara sugar
Creamy Chicken and Wild Rice Soup
By CheeseDiva
Yield: About 5 servings
- 3/4 cup uncooked wild rice blend*
- 1 cup chopped yellow onion (from about 1 small onion)
- 1 cup diced carrots (from 2 medium)
- 1 cup diced celery (from 2 - 3 stalks)
- 7 Tbsp butter , diced, divided
- 1 clove garlic , minced
- 4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
- 1/4 tsp of each dried thyme , marjoram, sage and rosemary
- Salt and ground black pepper , to taste
- 1 lb boneless skinless chicken breasts halves
- 1/2 cup flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 tsp lemon zest
Goat Cheese Grits with Red Eye Gravy, Country Ham and Fried Eggs
By CheeseDiva
For Grits: Bring milk, salt, and nutmeg just to a boil over medium high heat, stirring frequently to prevent sc...
- For Grits:
- 4 cups goat's milk (whole cow's milk will do)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- 1 cup grits
- 1/2 cup goat cheese
- 1 tablespoon honey (or to taste
- For Ham, Egg, and Gravy:
- 3 tablespoons butter, plus extra as needed for frying
- 4 thin slices country ham
- 1/2 cup brewed coffee
- 4 eggs
- 2 tablespoons chopped chives (optional)