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Recipes
BBQ Duck filled Blue Corn Pancakes with Habanero Sauce
By CheeseDiva
1. Combine the cornmeal, flour, baking powder, salt in a medium bowl
- Blue corn pancakes:
- 1/2 cup blue cornmeal or blue cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 tablespoons honey
- 1 large egg, beaten
- 3/4 cup whole milk.
- 1 tablespoon unsalted butter, melted
- BBQ Duck
- 1 cup Mesa BBQ Sauce (page TK)
- 6 duck legs, skin removed
- 3 cups chicken stock
- 1/2 cup Habanero Sauce (recipe below)
- 3 tablespoons cilantro, coarsely chopped
- Salt and freshly ground pepper
Savory Creamed Oats/Farro with Crispy Kale
By CheeseDiva
Method: Preheat the oven to 350°F
- 1/2 bunch kale (about 4 ounces)
- 6 teaspoons extra-virgin olive oil, divided
- 1/4 medium onion, finely chopped (about 2 1/2 ounces)
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 2 cups low-sodium chicken or vegetable broth
- 1 cup rolled oats or Farro
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
Baked Potato Soup
By CheeseDiva
In a large stock pot or dutch oven, melt butter and cook onions and garlic until softened
- 4 large potatoes (peeled and cubed)
- 4 cups chicken stock
- 1 onion (chopped)
- 4 cloves of garlic (chopped)
- 2 cups milk
- 1 cup cream
- salt and pepper to taste
- parsley
- 1 stick unsalted butter
- toppings of your choice (bacon, cheese, green onion, ect)
Bubble Milk Tea
By CheeseDiva
Combine the tea, ice, syrup, and milk in a blender or cocktail shaker; blend or shake until frothy
- 3/4 cup brewed tea (such as black, green, chai, or jasmine)
- 1 cup ice cubes
- 2 tablespoons Sugar Syrup (more or less to taste; see recipe)
- 1/2 cup milk (or soy, almond, or rice milk)
- 1/4 cup Tapioca Pearls (see recipe)
- 3 ounces tapioca pearls
- sugar syrup
- 1 cup brewed tea (Chinese black tea or lychee tea is good)
- 1 cup milk (or to taste)
- Ice cubes
- Tapioca Pearls
- 1 part tapioca pearls
- 4 parts (or more) water
- Syrup
- 2 parts white sugar
- 1 part brown sugar
- 3 parts water
GREEK CLOVE CRESCENT COOKIES
By CheeseDiva
Mix butter, sugar, egg, and vanilla together thoroughly
- 1 c. butter, softened
- 1 egg
- 1 tsp. brandy flavoring
- Whole cloves
- 1 1/2 c. confectioners' sugar
- 1 tsp. vanilla
- 2 1/2 c. flour
Pancetta Meatloaf
By CheeseDiva
Pour the milk over the bread and allow it to soak in for several minutes
- 1 cup milk
- 6 slices crusty Italian bread
- 2 pounds ground beef
- 1 cup grated Parmesan
- 1/4 to 1/2 cup minced fresh flat-leaf parsley
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon seasoned salt, such as Lawry's
- Freshly ground black pepper
- 4 eggs
- 8 to 12 thin pancetta slices
- 2 cans diced tomatoes, drained
- 1/4 cup brown sugar
- 1 teaspoon dry mustard
- 1 pinch of cayenne pepper
- 1 to 2 dashes Worcestershire sauce
Truffled Madeira Sauce
By CheeseDiva
In a small saucepan, melt 2 teaspoons of the butter over medium heat
- Second:
- 4 tablespoons unsalted butter
- 4 shallots, finely minced
- Leaves from 2 sprigs of thyme
- 1 ounce black truffle, thinly sliced (Note: Truffle butter can be used instead of truffle. Substitute the unsalted butter with an equal amount of truffle butter.)
- 6 tablespoons Sercial or Verdelho Madeira
- 3 cups chicken broth
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon chopped shallots
- 1/2 cup dry Madeira or Sherry
- 1 cup demiglace (see note)
- 1/2 teaspoon potato starch, dissolved in 1 tablespoon water
- Salt and freshly ground black pepper to taste
- 1 large black truffle, shaved with a vegetable peeler or truffle slicer, or 1/4 cup truffle peelings, finely chopped
- 1 tablespoon Cognac
Time Life Tomato Sauce
By CheeseDiva
The key ingredient is the San Marzano Puree
- 4 T. Olive Oil
- 1 can tomato paste
- 1 c. finely ch. red Onions
- 1 Tab. dried oregano
- 4 c. San Marzano Pureed Tomatoes ( 2 large cans)
- 2 tsp. sugar
Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce
By CheeseDiva
Toss the mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated ...
- 1 pound mushrooms, cleaned
- 1 tablespoon oil
- salt and pepper to taste
- 1/4 cup butter
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1 tablespoon lemon juice
- salt and pepper to taste
***Silver Palate Carrot Cake
By CheeseDiva
Bob Kelly does not usually like cake -- except this one!
- 3 cups unbleached all-purpose flour
- 3 cups sugar
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 1/2 cups corn oil
- 4 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 1 1/2 cups shelled walnuts, chopped
- 1 1/2 cups shredded coconut
- 1 1/3 cups puréed cooked carrots - plus 3/8 c.- Barbara Robinson
- 3/4 cup drained crushed pineapple – only use 3/8 c.Barbara Robinson