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Recipes
Polenta "Lasagna"
By CheeseDiva
To prepare the polenta, bring 2 quarts of water to a boil
- 3 Cups Quick Cooking Polenta
- 2 Quarts Water
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- 2 Tablespoons Olive Oil
- 1/2 Cup Chopped Onions
- 1 Stalk Of Celery, Finely Chopped
- 1 Carrot, Finely Chopped
- 4 Garlic Cloves, Minced
- 5 Italian Sausages, Meat Removed From Casings
- 2 (28 Ounce) Cans Crushed Tomatoes
- 3 Tablespoons Finely Chopped Basil
- 1 Teaspoon Dried Oregano
- Salt & Pepper To Taste
- 1/2 Teaspoon Red Pepper Flakes
- 8 Ounces Grated Mozzarella Cheese
- 1 Cup Grated Pecorino or Parmesan Cheese
Rise-n-Shine
By CheeseDiva
Place all ingredients, except olive oil, in bowl of food processor, and process well
- For pesto:
- 2 cups basil leaves, stems removed
- 1/4 cup grated Wisconsin Parmesan cheese
- 1/4 cup walnuts
- 2 tablespoons garlic, minced
- Pinch of salt and pepper
- 1 1/2 tablespoons olive oil
- For sandwich:
- 2 slices asiago cheese bread
- 3 slices Wisconsin Baby Swiss cheese
- 3 slices Wisconsin medium Cheddar cheese
- 3 slices bacon
Chicken Parm Meatballs w/ Fennel
By CheeseDiva
Preheat oven to 400°F, setting rack to upper third part of oven
- 1 1/4 pounds ground chicken - thigh meat or use dk. turkey
- 1/2 cup breadcrumbs
- 2 tablespoons chopped onion
- 1 tablespoon chopped parsley
- 1/2 cup Pecorino (or Parm)
- salt to taste
- pepper to taste
- 1 clove garlic, minced
- 1 teaspoon fennel seeds
- 1 egg, whisked
- zest of half a lemon
- 3 tablespoons olive oil
- 1 cup of 3-4 shredded cheese blend
- Dipping Sauce
Blue Sky Bran Muffins
By CheeseDiva
Heat oven to 425 degrees F and coat a 12-cup muffin tin with nonstick spray
- 1 1/3 cups (315 ml) buttermilk (you can also use sour cream or yogurt thinned with a little milk)
- 1 large egg
- 1/3 cup (80 ml) oil (such as vegetable, safflower, sunflower or olive oil)
- 1/4 cup (50 grams) lightly packed dark brown sugar
- 1 teaspoon (5 ml) vanilla extract, a little citrus zest (optional flavorings to add)
- 1 1/2 cups (90 grams) wheat bran*
- 1 cup (125 grams) all-purpose flour
- 1 1/2 teaspoons (8 grams) baking powder (preferably aluminum-free)
- 1 1/2 teaspoons (8 grams) baking soda
- 1/4 teaspoon table salt
- 2 teaspoons (10 grams) granulated sugar, divided
- 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, they say; frozen berries are fine)
You are here: Home / Vegetables / Julia Child’s Brussels Sprouts With Cheese Julia Child’s Brussels Sprouts With Cheese
By CheeseDiva
Pre-heat the oven to 350 degrees
- 1 1/2 quarts brussels sprouts
- 1/2 cup grated Swiss Cheese mixed with 1/2 cup grated Parmesan cheese
- 4 Tablespoons melted butter
Hye Rollers - Roast Beef or Avocado Turkey
By CheeseDiva
Wet two clean kitchen towels and ring them out well
- 1 Lavash/Hye Roller Cracker Bread
- 8 Ounces Cream Cheese, at Room Temperature
- 3 Teaspoons Prepared Horseradish Sauce
- 1 Garlic Clove, Minced
- 1/4 Teaspoon Black Pepper
- 1/2- 3/4 Cup Red Onion, Very Thinly Sliced
- 1/4 Pound or More to Taste Sharp Cheddar Cheese, Sliced
- 1 Pound Roast Beef, Very Thinly Sliced or sliced turkey and sliced avocados
- (Alfalfa sprouts with turkey would be great!)
***Dude’s Keftedakia - Greek Lamb Meatballs
By CheeseDiva
Bob spent a year studying in Greece and shared this wonderful meatball recipe that is a great addition to Fettuccin...
- 2 slices trimmed bread
- 1/4 ouzo
- 7 tbsp. olive oil
- 1/2 c. chopped onion
- 1 lb. ground lamb
- 1 egg, beaten
- 1 tbsp. chopped fresh mint
- 1 clove minced garlic
- 1/2 tsp. oregano, dried
- 1 tsp. salt
- 1 c. flour
Meatloaf Quesadillas with Cilantro Cream
By CheeseDiva
Make the cilantro cream: Puree the sour cream, cilantro, lime juice and hot sauce in a blender until smooth
- For the Cilantro Cream:
- 1/2 cup sour cream
- 1/2 cup fresh cilantro, plus more for garnish
- Juice of 1/2 lime
- 2 teaspoons green hot sauce
- For the Quesadillas:
- 2 cups leftover Mini Skillet Meatloaves, crumbled
- 1 14.5-ounce can black beans, drained and rinsed
- 1 scallion, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 8 8-inch flour tortillas
- 2 cups shredded cheddar cheese
Mini Caramel Cheesecake Bites
By CheeseDiva
Instructions In a small bowl, combine graham cracker crumbs, brown sugar, and melted butter
- Crust:
- 1 (8 oz) package cream cheese, softened
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup sugar
- 1/4 cup Fat Toad Original Caramel or favorite carmel topping
- 1 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 1/2 stick butter, melted
- Optional Topping:
- 1/4 cup Fat Toad Original Caramel or favorite carmel topping
Chez Panisse Garlic Butter Recipe | SAVEUR
By CheeseDiva
Bring the peeled garlic cloves to a boil in a 1-qt
- 12 cloves garlic, peeled
- 10 tbsp. unsalted butter, softened
- 1 ⁄2 tsp. white wine vinegar
- 1 ⁄4 tsp. cayenne
- Salt and pepper