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Recipes
Cheesey Chicken and Stuffing Casserole
By CheeseDiva
Combine ingredients and spread over stuffing mixture
- 1 cup sour cream
- 1 cup shredded, cheddar cheese
- 1 2.8 oz. can french-fried onions
- 2 tsp. salt
- 2 # boneless, skinless chicken breasts – poached and shredded
- 1 c. shredded, cheddar cheese – for sprinkling on top
- Prepared Stove Top stuffing
Pork Belly Sliders
By CheeseDiva
Instructions For the Slow Roasted Pork Belly Preheat oven to 250 degrees
- 5 pounds pork belly
- kosher salt and freshly cracked black pepper
- 2 carrots, peeled and julienned
- 1/2 English cucumber, seeded and julienned
- 1/2 Fuji apple, julienned
- 1/2 red onion, thinly sliced
- 1/4 cup cilantro
- 1/4 cup rice wine vinegar
- 1/4 cup mirin
- 1 teaspoon sugar
- 2 tablespoons light soy sauce
- pinch or more of red pepper flakes, to taste for spicy heat
- 1/3 cup mayonnaise
- 1 medium canned chipotle pepper in adobo sauce, finely chopped
- 1 teaspoon adobo sauce
- dozen slider buns or dinner rolls (Hawaiian?)
- arugula
Marion's Wilted Salad
By CheeseDiva
Combine lettuce & onion in bowl
- 1/2 head lettuce
- 2 Tab. minced onion
- 3 bacon slices, cooked,diced-Save bacon fat. Separate out 2 Tab.
- 2 Tab. vinegar
- 1/2 teas. dry mustard
- Garlic salt
- 3/4 teas. sugar
- 1/8 teas. salt
- 1/8 teas. pepper
Delilah's 7 Cheese Mac and Cheese
By CheeseDiva
Preheat the oven to 325 degrees F
- 2 pounds elbow macaroni
- 12 eggs
- 1 cup cubed Velveeta cheese
- 1/2 pound (2 sticks) butter, melted
- 6 cups half-and-half, divided
- 4 cups grated sharp yellow Cheddar, divided
- 2 cups grated extra-sharp white Cheddar
- 1 1/2 cups grated mozzarella
- 1 cup grated Asiago
- 1 cup grated Gruyere
- 1 cup grated Monterey Jack
- 1 cup grated Muenster
- 1/8 teaspoon salt
- 1 tablespoon black pepper
Bardot-Brie & Parmesan
By CheeseDiva
COOKING DIRECTIONS In medium saucepan combine
- 4 1/2 tablespoons kosher salt, divided
- 3 tablespoons brown sugar, packed, divided
- 1 1/2 cup water, divided
- 1 1-pound pork belly
- 1 teaspoon pepper, freshly ground, divided
- 1 tablespoon canola oil, divided
- 3/4 cup yellow onion, diced
- 2 tablespoons olive oil
- 1/2 cup apple juice plus additional, if desired
- 1 cup fresh or dried figs (halved)
- 1 tablespoon honey
- 1 cup walnut pieces
- 1/3 cup sugar
- 3 tablespoons butter, at room temperature
- 2 teaspoons mayonnaise
- 3 tablespoons Wisconsin Parmesan cheese, freshly grated
- 4 1-inch thick slices French sourdough bread
- 6 to 7 ounces Wisconsin Brie cheese, sliced
- 1 teaspoon fresh thyme
- 1 Bosc pear, cored and sliced
- 1 1/2 cups baby arugula
- 2 teaspoons 60% cacao bittersweet chocolate, finely shredded
Char Siu Chicken-Saveur
By CheeseDiva
Mix sugar, honey, ketchup, soy sauce, beet powder, vinegar, hoisin, and Chinese five spice in a bowl
- 1 ⁄4 cup brown sugar
- 1 ⁄4 cup honey
- 1 ⁄4 cup ketchup
- 1 ⁄4 cup soy sauce
- 3 Tbsp. store bought beet powder
- 2 tbsp. rice vinegar
- 1 tbsp. hoisin sauce
- 1 ⁄2 tsp. Chinese five
- spice powder
- 1 (4
- lb.) chicken, halved lengthwise, backbone discarded
- 2 tbsp. canola oil
- Kosher salt and freshly ground black pepper, to taste
Chocolate, Olive Oil, and Sea Salt Budino
By CheeseDiva
In a double boiler or small heatproof bowl set over a pot of simmering water, combine the chocolate and butter and ...
- 10 oz. bittersweet chocolate, chopped (1 3⁄4 cup)
- 4 tbsp. (2 oz.) unsalted butter
- 1 ⁄4 cup (1 1⁄4 oz.) cornstarch
- 2 ⁄3 cup (2 oz.) cocoa powder
- 1 cup plus 2 Tbsp. (8 oz.) sugar, divided
- 2 large eggs
- 4 large egg yolks
- 4 1⁄2 cups milk
- 1 ⁄4 tsp. Kosher salt
- 2 tsp. pure vanilla extract
- 2 tbsp. extra-virgin olive oil, for drizzling
- Flaky sea salt, for serving
Burger Sauce
By CheeseDiva
Mix ingredients... Mix with iceberg lettuce before placing on burger?
- 2 heaping tablespoons mayo
- 1 heaping tablespoon tomato ketchup
- 1 teaspoon Tabasco Chipotle sauce
- 1 teaspoon Worcestershire sauce
- optional: 1 teaspoon brandy or bourbon
Veal Prince Orloff Sauce -Julia
By CheeseDiva
This is essentially a Mornay sauce ((bechamel sauce w/ cheese ) with veal demi-glace(not stock) added
- 2 tablespoons butter
- 3 tablespoons flour
- 2 tablespoond veal demi-glace
- 2 cups milk
- 1/4 teaspoon salt
- Salt and Pepper
- 1/4 cup coarsely grated Swiss cheese (I use Gruyere or Comte)
- 1/4 cup finely grated parmesan cheese (I use shaved Reggiano)
- Salt and Pepper
- Pinch of nutmeg
- 2 tablespoons butter
TWICE-BAKED POTATO CASSEROLE
By CheeseDiva
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius)
- – 4 large baking potatoes (about 2 1/2 pounds)
- – 1 1/2 teaspoons kosher salt
- – 1/4 teaspoon pepper
- – 4 tablespoons butter, melted
- – 1 1/2 cups shredded cheddar cheese, divided
- – 1/2 cup milk, warmed
- – 1/2 cup sour cream
- – 6 green onions, finely chopped and divided
- – 4 strips of cooked bacon, crumbled