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Recipes
Tortellini with Chicken Mushroom Cream Sauce
By CheeseDiva
1.Heat the olive oil in a large skillet over medium heat
- Cooked meat from a rotisserie chicken, broken in pieces
- 1/4 cup extra virgin olive oil
- 16 ounces mushrooms, sliced
- 1/2 cup walnuts, chopped
- 1 cup milk
- 2 cups whole milk ricotta cheese
- 1 can cream of mushroom soup
- 1 1/2 teaspoon black pepper
- 1 cup freshly shredded Parmesan cheese plus some to sprinkle on top
- 2 1/2 pounds whole wheat tortellini, cooked according to package directions
- fresh chopped parsley for garnish
Kaak bi Haleeb or Soft Milky Buns
By CheeseDiva
At Easter the same dough is used to make a larger round bun, called This recipe is kneaded by hand you can however...
- 250 g plain flour
- 125 ml milk
- 75 g butter
- 150 g sugar
- 1 teaspoon, fresh yeast
- 1 teaspoon mahlep
Bacon Explosion
By CheeseDiva
Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by sid...
- 2 pounds thick-cut sliced bacon
- 1 1/2 pounds Italian sausage, casings removed
- 3 tablespoons barbecue rub
- 3/4 cup barbecue sauce
Gluten-Free Pastry Pie Crust
By CheeseDiva
Serious Heat This crust bakes up light and flaky
- The Flour blend (choose one):
- Traditional Pastry Crust
- 1 1/4 cups (5 ounces) white or brown rice flour
- 1/2 cup (2 ounce) sweet rice flour
- 1/2 cup tapioca starch
- Whole Grain Flour Blend
- 1/2 cup plus 2 tablespoons (2.5 ounces) millet flour
- 1/2 cup plus 2 tablespoons (2.5 ounces) sorghum flour
- 1/2 cup (2 ounces) oat flour
- 2 tablespoons granulated sugar (omit if making a savory crust)
- 1 teaspoon xanthan gum
- 1 cup (8 ounces) butter or shortening, cut into small pieces
- 4 to 8 tablespoons water
Creamed Spinach
By CheeseDiva
Saute onion and garlic in butter until limp, but not browned
- 1 medium yellow onion
- 1 clove garlic
- 3 tbsp. butter
- 1/4 tsp. white pepper
- 2 tbsp. flour
- 1 1/2 milk, warmed
- 1/4 tsp. nutmeg
- 5 slices bacon, cooked and chopped.
- 2 packages froz. spinach, cooked and squeezed dry.
- Salt & Pepper to taste
Bourbon Peach Sweet Tea
By CheeseDiva
This Bourbon Peach Sweet Tea uses Southern-inspired flavors to create the perfect porch-sipping, summer heat-beatin...
- 2 ounces bourbon
- 2 ounces peach preserves
- 1 ounce fresh lemon juice
- Dash of Aperol
- Sweet tea, to top
- Sprig of thyme, to garnish
- Lemon round, to garnish
Chocolate Chip Cookie Bowl
By CheeseDiva
Whip up some cookie dough using your favorite chocolate chip cookie recipe
- DREYER'S GRAND Chocolate Chip ice cream or SLOW CHURNED® Chocolate Chip light ice cream
- Chocolate chip cookie dough (made from your favorite recipe)
- Muffin tin
Flourless Peanut Butter Cookies
By CheeseDiva
MAKES 3–4 DOZEN COOKIES 1
- 16 oz. Jif brand creamy peanut butter*
- 1 cup sugar
- 1 cup light brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1 cup demerara sugar
Chive Risotto with Truffle Oil
By CheeseDiva
Bring a small pot of salted water to a boil over high heat
- 2 bunches fresh chives
- 1 cup firmly packed fresh flat-leaf parsley leaves
- 1 Tbs. olive oil
- 1 yellow onion, diced
- 1 cup Arborio rice
- 3 1/2 cups chicken stock, warmed
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 3 to 4 Tbs. unsalted butter, at room temperature
- Salt and freshly ground pepper, to taste
- 1 Tbs. white truffle oil, plus more for garnish
- 1 small preserved black truffle, sliced paper-thin
Make-Ahead Mashed Potatoes
By CheeseDiva
Do Ahead: Potatoes can be made 2 days ahead
- Special Equipment:
- 4 lb. medium Yukon Gold potatoes, scrubbed
- Kosher salt
- ⅔-1 cup heavy cream
- ⅔–1 cup whole milk
- 1¼ cups (2½ sticks) unsalted butter, cut into pieces
- ½ cup sour cream
- Freshly ground black pepper
- A potato ricer or food mill fitted with fine disk