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Recipes
Our Favorite Creamy Mashed Potatoes-Epicuriouos
By CheeseDiva
Light and fluffy yet rich and creamy, with just a hint of garlic, thyme, and tangy sour cream: These spuds are the ...
- 4 pounds Yukon Gold potatoes, peeled, cut into 2" pieces
- 6 large garlic cloves, peeled
- 1 tablespoon plus 2 teaspoons kosher salt, divided, plus more
- 1 1/4 cups whole milk
- 4 thyme sprigs
- 3/4 cup (1 1/2 sticks) plus 2 tablespoons unsalted butter, divided
- 3/4 teaspoon freshly ground black pepper, plus more
- 1/2 cup sour cream
- A potato ricer or food mill
Irene's Osso Buco - Braised Veal Shanks
By CheeseDiva
Sprinkle veal with salt and pepper
- 6 (2-1/2") pieces veal shank
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/4 c. butter
- 1 med. onion, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 1 clove garlic, minced
- 1/4 c. butter
- 2 Tbsp. flour
- 1 peeled tomato, chopped
- 2 chicken or beef bouillon cubes, dissolved
- 2 c. water
- 1/4 c. dry white wine
- 1 tsp. rosemary, dried
- 1 Tbsp. snipped parsley
Seafood Stuffed Zucchini
By CheeseDiva
Preheat oven to 350 degrees F (175 degrees C)
- 4 zucchini, halved lengthwise
- 1 egg, beaten
- 1/2 pound cooked crabmeat, diced
- 1/2 pound cooked salad shrimp
- 2 teaspoons finely chopped garlic
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- 1 cup Italian seasoned bread crumbs
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 teaspoon ground black pepper
- 1 cup shredded Monterey Jack cheese
Yogurt Garlic Sauce
By CheeseDiva
Use on Moroccan Lamb Meatballs! Sauce may be made 1 day ahead and chilled, covered
- 1 teaspoon chopped garlic
- 1/2 teaspoon kosher salt
- 1 cup plain yogurt (preferably whole-milk)
- 1 tablespoon fresh lemon juice
Spinach-Artichoke Dip and Pull-Apart Dippers
By CheeseDiva
How to Make Chili: 3 Foolproof Methods Must-Make Biscuit Bombs Heat oven to 375°F
- 1 can Pillsbury™ refrigerated classic pizza crust
- 1 can (14 oz) Progresso™ artichoke hearts, drained, chopped
- 1 box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed well to drain
- 1 container (8 oz) cream cheese spread, room temperature
- 2 cups grated Parmesan cheese
- 2/3 cup sour cream
- 1/3 cup mayonnaise
- 1 cup finely shredded mozzarella cheese (4 oz)
Blueberry or Blackberry Skillet Slump
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. blueberriesor blackberries
- 1 cup fresh orange juice
- 1/4 cup fresh lemon juice
- Vanilla ice cream, for serving
Malt Vinegar Mayonnaise
By CheeseDiva
MALT VINEGAR MAYONNAISE Whisk egg yolk and 1 Tbsp
- MALT VINEGAR MAYONNAISE
- 1 large egg yolk*
- 2 Tbsp. malt vinegar, divided
- 1 cup vegetable oil
- Kosher salt and freshly ground black pepper
Turkey Meatball Appetizer with Cranberry Glaze
By CheeseDiva
Instructions Turkey Meatballs: Preheat your oven to 350 degrees
- 2 lbs ground turkey
- 1 small onion, minced
- 1/3 cup bread crumbs
- 1 tsp ground sage
- 1/2 tsp thyme
- 1/2 tsp dried parsley
- salt & pepper to taste (I use them generously)
- 4 cups fresh or frozen cranberries
- 1 3/4 cups sugar
- 1/2 cup water
- 1/2 cup orange juice
- 1 tbsp raspberry jam
- 1 tbsp balsamic vinegar
- 4 - 5 chopped green onions
Parmesan Potato Stacks
By CheeseDiva
Now to get started, you need to preheat your oven to 350°F
- 3 tbsp butter, melted
- 2 tbsp Parmesan cheese
- 1 tsp garlic powder
- 1 tsp thyme leaves
- salt and freshly ground black pepper
- 8-10 gold potatoes sliced thin (about 1/16 inch thick)
Lasagna Babka (Scaccia) Recipe | SAVEUR
By CheeseDiva
In a large bowl, whisk 1⁄4 teaspoon sugar and the yeast with 1⁄2 cup plus 2 tablespoons lukewarm water and let ...
- 1 1⁄4 tsp. sugar
- 1 ⁄4 tsp. active dry yeast
- 2 cups durum wheat semolina flour
- 2 tbsp. extra-virgin olive oil
- 1 ⁄2 tsp. kosher salt, plust more
- All-purpose flour, for dusting
- 2 cups whole peeled canned tomatoes in juice
- 1 garlic clove, finely chopped
- 1 ⁄2 cup loosely packed basil leaves, roughly chopped
- Freshly ground black pepper
- 8 oz. caciocavallo cheese, thinly sliced