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Recipes
Whole Egg, Bacon and Avocado Quesadilla
By CheeseDiva
Instructions Heat a skillet over high heat
- 3 rashers of streaky bacon, chopped
- 4 flour tortillas (Note 1)
- 4 eggs
- 1 large avocado, halved and sliced
- 1/2 cup grated cheese (I used cheddar)
- Salt and pepper
Caramelized Garlic Tart
By CheeseDiva
Roll out puff pastry into a 16-inch circle
- 13 ounces puff pastry, defrosted if frozen
- 3 medium heads of garlic, cloves separated and peeled
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 3/4 tablespoon sugar
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme, plus 3 sprigs for garnish
- 3/4 teaspoon fine sea salt
- 4 1/2 ounces soft, creamy goat cheese, such as chevre
- 4 1/2 ounces hard, mature goat cheese, such as goat gouda
- 2 large eggs
- 6 1/2 tablespoons heavy cream
- 6 1/2 tablespoons creme fraiche
- Freshly ground black pepper
Semlor (Cardamom Cream Puffs) |
By CheeseDiva
INSTRUCTIONS 1. Make the filling: Whisk together sugar, cornstarch, cardamom, and salt in a 2-qt
- FOR THE FILLING:
- 3/4 cup sugar
- 3 tbsp. cornstarch
- 1 tbsp. ground cardamom
- 3/4 tsp. kosher salt
- 1 1/2 cups milk
- 3 eggs
- 6 tbsp. unsalted butter, cut into 1/2" cubes
- 1 cup heavy cream
- 1 1/2 tsp. vanilla extract
- FOR THE DOUGH:
- 1 cup milk, heated to 115°
- 1/2 cup sugar
- 2 tsp. ground cardamom
- 2 1/4-oz. packages active dry yeast
- 1 egg
- 4 cups flour
- 1 tbsp. baking powder
- 1 tsp. kosher salt
- 6 tbsp. unsalted butter, cut into 1/2" cubes, softened
- 1 tbsp. heavy cream
- 1 egg yolk
- Confectioners' sugar, for dusting
PAPPY’S CLAM DIP
By CheeseDiva
Mix together. Refrigerate before serving
- 2 (8) oz. Philadelphia Cream Cheese
- (4) cans chopped clams (not minced), drained (reserve juice)
- Worcestershire Sauce
- Garlic Powder (not garlic salt!) to season
Carmelized Brown Sugar Bacon, Billionaire’s Bacon Recipe | SAVEUR
By CheeseDiva
Separate strips of bacon and blot dry with paper towels
- 1 lb. bacon
- 1 1⁄2 cups light brown sugar
Biscuits-Buttermilk Biscuits-Self Rising Flour
By CheeseDiva
Preheat oven to 500. Grease baking sheet
- 2 c. self rising flour, plus additional
- 1/4 c. cold butter, cut into pieces
- 1/4 c. cold veg. shortening
- 3/4 - 1 cup of buttermilk
Marinated FlankSteak
By CheeseDiva
INSTRUCTIONS 1. Toast peppercorns, coriander, fennel, chiles de àrbol, and bay leaves in a small skillet over high...
- INGREDIENTS
- 1 tbsp. black peppercorns
- 1 tbsp. coriander seeds
- 1 tbsp. fennel seeds
- 2 dried chiles de àrbol, broken
- 2 fresh bay leaves
- 1 ⁄2 cup red wine
- 2 tbsp. red wine vinegar
- 2 tbsp. worcestershire
- 4 garlic cloves, crushed
- 2 sprigs fresh rosemary
- 1 ⁄2 cup extra-virgin olive oil
- 1 (2-lb.) flank steak
- Kosher salt, to taste
White Sausage Gravy
By CheeseDiva
Heat a large cast-iron skillet over medium-high heat
- One 12-ounce tube bulk pork sausage
- 2 tablespoons all-purpose flour
- 2 cups milk
- Freshly ground black pepper, to taste
- Baking Powder Biscuits, recipe follows
- Baking Powder Biscuits
- 2 cups all-purpose flour (about 8 ounces), plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon fine salt
- 7 tablespoons cold unsalted butter, sliced
- 3/4 cup milk
- 1 tablespoon heavy cream
- 1 tablespoon unsalted butter, melted
Tapioca - Mom's
By CheeseDiva
1 Mix sugar, tapioca,salt, milk and egg in saucepan; let stand 5 minutes
- 1/3 Cup sugar
- 3 Tbsp Minute Tapioca
- 1/8 tsp. salt
- 2 3/4 Cups milk
- 1 egg, well beaten
- 1 tsp vanilla
- DIRECTIONS
Scallop/Shallot Crepes St. Jacque
By CheeseDiva
Makes the crepes by combining all the ingredients except the flour in a bowl and beating together
- Entree Crepes:
- 3 Tab. bacon fat
- 1/2 cup dry white wine
- 4 sliced green onions
- 1 cup white mushrooms, sliced
- 2 diced shallots
- 2 lbs. sea scallops, cut into 1/4Î to 1/2Î pieces
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1-1/2 cups light cream (or evaporated milk)
- 2 tablespoons parsley, chopped
- 2 c. shredded Gruyere
- 8-10 cooked crepes (see recipe below)
- 1/2 cup grated Swiss cheese
- Makes 12-14 six-inch crepes.
- 4 eggs
- 1 cup flour
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 cup chicken stock
- 1 tablespoon melted butter or margarine