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Recipes
Caramel-Croissant Pudding
By CheeseDiva
Add Chocolate Ganache before serving
- 2 stale all-butter croissants, coarsely torn
- 1/2 cup sugar
- 2 tablespoons water
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 tablespoons bourbon
- 2 large eggs, beaten
Salad with Poached Egg, Prosciutto, and Grana Padano
By CheeseDiva
A simple arugula salad with poached egg and prosciutto—it's perfect for brunch, lunch, or dinner
- 2 tablespoons sherry vinegar
- 2 tablespoons truffle oil
- 3 tablespoons white vinegar
- 2 eggs
- 6 slices Prosciutto di San Daniele
- 1/2 cup Grana Padano, shaved
- Handful of arugula
- Salt and pepper, to taste
Creamy Three-Cheese Spaghetti
By CheeseDiva
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente
- 12 oz. spaghetti
- 2 tbsp. extra-virgin olive oil
- 3 cloves garlic, minced
- 3/4 c. heavy cream
- 3/4 c. chicken broth
- 3/4 c. shredded Italian cheese blend
- kosher salt
- Freshly ground black pepper
- 2 tbsp. chopped fresh parsley
Chocolatey Chocolate Chip Cookie Cups
By CheeseDiva
- Sandra Jankoski from Lindenhurst, NY
- 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
- 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels
Townsend's Creamed Spinach
By CheeseDiva
This old-school dish was a staple menu item at the long-closed Townsend's Restaurant in Union Square — a restaura...
- 10 ounces fresh spinach leaves
- 2 tablespoons butter
- 3 tablespoons minced onion
- Generous dash nutmeg
- 1 teaspoon kosher salt
- 2 teaspoons cornstarch
- 1/2 cup light cream
- Hard-boiled eggs, quartered, to garnish (optional)
Porchetta Roast
By CheeseDiva
Recipe PreparationPut belly skin side down; arrange loin in center
- 1 5–6-pound piece fresh pork belly, skin on
- 1 (trimmed) 2-3-pound boneless, center-cut pork loin
- Or purchase prepared roast and see cooking notes
- 3 tablespoons fennel seeds
- 2 tablespoons crushed red pepper flakes
- 2 tablespoons minced fresh sage
- 1 tablespoon minced fresh rosemary
- 3 garlic cloves, minced
- Kosher salt
- 1 /2 orange, seeded, thinly sliced
Mini Monte Cristos
By CheeseDiva
1. Heat oven to 375°F. Grease cookie sheet with shortening, or spray with cooking spray
- 1 egg
- 2 tablespoons milk
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
- 16 very thin slices (about 4x4 inches) smoked turkey (5 1/2 oz)
- 16 cubes (2 1/2 oz) Colby-Monterey Jack cheese blend (from 8-oz package)
- Powdered sugar
- Maple syrup or Dijon mustard, if desired
Pancetta Balsamic Vinaigrette
By CheeseDiva
Special Equipment: 1 (6 to 8-ounce) decorative jar Warm the olive oil in a medium skillet over medium-high heat
- 1 tablespoon olive oil
- 2 ounces thick-cut pancetta, cut into 1/4-inch-thick cubes
- 1/4 cup balsamic vinegar
- 1 teaspoon chopped fresh rosemary leaves
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon sugar
- 1/2 cup extra-virgin olive oil
Ultimate Butter Cookie
By CheeseDiva
In a large bowl of an electric mixer, cream the butter with the sugar, salt and egg yolk until smooth
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 large egg yolk
- 2 1/4 cups all-purpose flour
Cinnamon Rice Pudding
By CheeseDiva
In a bowl, combine raisins and rum; let soak for 30 minutes
- 6 tbsp. raisins
- 1 tbsp. dark rum
- 6 tbsp. short-grain rice
- 1/4 tsp. kosher salt
- 2 1/2 cups half-and-half
- 1/2 cup packed finely grated
- Panela or light brown sugar
- 2 4" sticks cinnamon
- 1 egg yolk, lightly beaten
- 3/4 tsp. vanilla extract
- Ground cinnamon, for garnish