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Recipes
Pizzelle Recipe - Italian Wafer Cookies
By CheeseDiva
Yields: 30 Pizzelles Prep time: 10 min In a bowl, sift together the flour and baking powder
- Pizzelle Variation Ideas:
- 1 1/2 cups all-purposeflour
- 1 teaspoon baking powder
- 3 eggs
- 3/4 cup granulated sugar
- 3/4 cup butter, melted
- 2 teaspoons pure vanilla extract
- 1 teaspoon anise seeds
- Powdered (confectioners) sugar
- Lemon Pizzelles - Omit vanilla extract and anise seed. Add 2 teaspoons lemon extract and 1 tablespoon grated lemon zest.
- Chocolate Pizzelles - Mix 3 tablespoons unsweetened cocoa powder and 3 tablespoons sugar. Add to basic recipe.
- Nut Pizzelles - Add 1 1/2 cups very finely chopped or ground nuts to basic recipe.
- Maple Pizzelles - Omit vanilla extract and anise seed. Add 3 teaspoon pure maple syrup.
- Rolled Pizzelles - When just removed from the pizzelle maker and they are still hot, they can be rolled around cannoli forms or pressed between two small custard cups to form shapes that can be filled with cream, custard, or fruit.
- Liqueur Pizzelles - Omit vanilla extract and anise seed. Add 2 teaspoons of your favorite liqueur.
Chinese Steamed Pork Buns (Char Siu Bao) Recipe | SAVEUR
By CheeseDiva
Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the yeast and 1 cup lukewarm water (...
- For the dough
- 1 ⁄2 tsp. active dry yeast
- 2 1⁄4 cups all-purpose flour (12 oz.)
- 3 ⁄4 cup cornstarch (4 oz.)
- 1 ⁄4 cup sugar
- 2 tsp. baking powder
- 3 tbsp. lard (1 3⁄4 oz.), well chilled
- Three 1⁄2-inch thick slices fresh ginger (about 1 oz.)
- 1 lemongrass stalk, tied into a knot if desired
- For the filling
- 1 tbsp. canola oil
- 3 scallions, trimmed and thinly sliced
- 8 oz. boneless cooked pork (such as Chinese boneless barbecue spareribs or roast pork belly), diced (1 1⁄2 cups)
- 3 tbsp. soy sauce
- 3 tbsp. oyster sauce
- 1 tbsp. sugar
- 2 tsp. cornstarch
Make Ahead Scrambled Eggs in Puff Pastry
By CheeseDiva
Preheat oven to 400 degrees F
- Toppings:
- 1 sheet frozen puff pastry, thawed
- 3 tablespoons butter, divided
- 2 tablespoons grated Parmesan cheese
- 10 eggs
- 1/4 cup heavy cream
- 3/4 cup bottled Alfredo sauce
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded Swiss or Colby cheese
- Crisply cooked crumbled bacon
- Caviar
- Salsa
- Chopped chives
- Chopped green onion
Homemade Chocolate Hobnobs(Irish)
By CheeseDiva
Instructions Preheat the oven to 350 F /180 C and line a few trays with parchment paper
- 8 1/2 tablespoons (125g / 4oz) unsalted butter
- 1/3 cup (80g / 3 oz) brown sugar
- 2 tablespoons golden syrup
- 2/3 cup (100g / 3 1/2 oz) porridge oats
- 2/3 cup (100g / 3 1/2 oz) wholemeal flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 - 1 teaspoon sea salt, to taste
- 2/3 cup (100g ) chocolate
- 2 tablespoons ( 30g / 1 oz) unsalted butter
Butter Lettuce with Chives and Butter Dressing
By CheeseDiva
Sprinkle chives over lettuce in a large bowl
- 1 /2 stick (1/4 cup) unsalted butter, cut into slices
- 3 tablespoons thinly sliced fresh chives
- 1 head Butter lettuce, larger leaves torn into pieces
- 1/2 stick (1/4 cup) unsalted butter, cut into slices
- 1 garlic clove, finely chopped
- 4 teaspoons fresh lemon juice
Spicy California Shrimp Stack
By CheeseDiva
Cook rice according to package directions, omitting salt and oil
- 1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
- 2 tablespoons rice vinegar
- 8 ounces cooked shrimp, peeled and tails removed
- 1 cup diced cucumber (about 1 small)
- 1 teaspoon chopped fresh chives
- 1/2 cup mashed avocado (about 1 medium)
- 4 teaspoons Furikake (such as Eden Shake or use sesame seeds)
- 4 teaspoons reduced-sodium soy sauce (or gluten-free)
- 4 teaspoons mayonnaise
- 1 teaspoon sriracha sauce
Chicken Saltimbocca
By CheeseDiva
Place a chicken breast on a cutting board
- 2 8-oz. skinless, boneless chicken breasts
- 3 large eggs, beaten to blend
- 2 cups panko
- ¾ cup all-purpose flour
- Kosher salt
- 8 sage leaves
- 4 thin slices prosciutto
- 2 cups vegetable oil
- 4 scallions, very thinly sliced on a diagonal
- 8 oz. sugar snap peas, strings removed, thinly sliced
- ½ cup mint leaves, torn if large
- 2 tsp. finely grated lemon zest
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. extra-virgin olive oil
- Flaky sea salt
- Lemon wedges (for serving)
Stuffing Waffle Grilled Cheese Sandwich
By CheeseDiva
STUFFING WAFFLES. That’s it
- – 2 stuffing waffles (directions below)
- – 2 giant spoonfuls of mashed potatoes
- – 1 tbsp of crappy cranberry jelly
- – a few slices of Wisconsin muenster
Dark Chocolate Sauce
By CheeseDiva
Cut butter into pieces. In a heavy saucepan heat water or coffee with brown sugar over moderate heat, whisking, unt...
- 2 tablespoons unsalted butter
- 1/3 cup water or brewed coffee
- 1/2 cup packed dark brown sugar
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere)
By CheeseDiva
Raisins add a subtle sweetness to this salad from the wine bar boiling water Combine water and raisins in a bowl;...
- 1 cup boiling water
- 3 tbsp. raisins
- 1 tbsp. fresh lemon juice
- 2 ripe pears, peeled, cored, and thinly sliced
- 5 oz. baby arugula
- Kosher salt and freshly ground black pepper, to taste
- 4 oz. Pecorino Romano
- 3 tbsp. pine nuts, toasted
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil