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Recipes
Poulet à l'Estragon
By CheeseDiva
• Preheat the oven to 200C/400F/gas mark 6
- 1 tbsp olive oil
- 4 chicken leg portions
- Related Articles
- French bistro classics 05 Aug 2009
- 9 fl oz/250ml white wine
- 10 x 6in/15cm sprigs of tarragon
- 3 tbsp crème fraîche
Parsley Sauce
By CheeseDiva
Traditional British recipe
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- salt & freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Pan-Seared Chicken with Tarragon Butter Sauce
By CheeseDiva
Preparation Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionally...
- 1 /4 cup finely chopped shallot (1 large)
- 1 /2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes
- 1 /3 cup dry white wine
- 2 lb thin-sliced skinless boneless chicken breasts (also called cutlets) (I prefer to use thighs)
- 3 /4 teaspoon salt
- 3 /8 teaspoon black pepper
- 3 tablespoons olive oil
- 1 /4 cup chopped fresh tarragon
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 teaspoons fresh lemon juice
Loaded Baked Potato Tacos
By CheeseDiva
Instructions Wash and pierce potatoes with a fork
- 6 baking potatoes (I used russet potatoes)
- 1 pound ground beef
- 1.5 ounce package taco seasoning mix
- 1 cup mexican cheese, shredded
- 3 green onions, sliced
- 2 tomatoes, diced
- 6 ounce can black olives, sliced
- 3/4 cup sour cream (optional)
- 6 strips bacon, cooked and crumbled
Pan-Seared Scallops with Brown Butter, Hazelnuts and White Truffle Oil with Roasted Fingerling Potatoes and Asparagus
By CheeseDiva
Directions For the potatoes: Preheat oven to 400 degrees F
- 1 pound fingerling potatoes, washed and sliced lengthwise
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 1 pound asparagus, washed, tough ends removed
- 1 tablespoon extra-virgin olive oil
- 12 to 16 jumbo sea scallops, or approximately 1 1/2 pounds
- Salt and freshly ground black pepper
- 9 tablespoons clarified butter
- 1 1/3 ounces hazelnuts, toasted and coarsely chopped
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley leaves, plus more for garnish
- 1 or 2 drops white truffle oil, optional
Mary Hereford's Cookies
By CheeseDiva
Cream butter, add sugar and egg yolk
- Bottom Layer:
- 1/2 cup butter
- 2 1/2 tsp. baking powder
- 1 cup sugar
- 1 1/2 cups flour
- 1/2 tsp. salt
- Top Layer:
- 2 egg whites
- ’1 cup brown sugar
- 1/2 tsp. vanilla
- 3/4 cup chopped nuts
Perfectly Braised Chicken Thighs
By CheeseDiva
STEP 1: SEAR THE CHICKEN Set the oven to 350° F and heat the oil in your cast-iron pan over medium-high heat
- A cast-iron pan
- 1-2 tablespoons olive oil
- 4 skin-on, bone-in chicken thighs
- Salt and freshly ground pepper
- 4 whole peeled garlic cloves
- Aromatics and vegetables (onions, beans, greens, potatoes)
- Liquid (lemon juice, wine, stock, brine)
- Finishing sauce (optional)
Sticky Toffee Pudding--Stephen Markwick - Bath
By CheeseDiva
Method Serves 6 preheat the ovento 180c and butter a baking tin approx size 8x5" boil the datesin water app...
- 2 oz unsalted butter
- 6 oz dates chopped
- 1 tsp bicarbonate of soda
- 6 oz castor sugar
- 2 eggs
- 6 oz flour (self raising)
- 1 tsp vanilla extract
- For the sauce
- 1/2 pt double cream
- 2 oz dark brown sugar
- 1 tsp treacle
Peppered Beef Tenderloin with Mustard and Horseradish Sauce
By CheeseDiva
1992 dinner entree. The sauce is also great with Pork Tenderloin
- Sauce:
- 1 cup sour cream
- 3 tablespoons Dijon mustard
- 2 tablespoons prepared horseradish
- BEEF:
- 2 teaspoons whole black peppercorns
- 2 teaspoons whole white peppercorns
- 2 teaspoons whole green peppercorns
- 2 teaspoons coarse salt
- 3 tablespoons Dijon mustard
- 2 tablespoons (1/4 stick) butter, room temperature
- 1 cup loosely packed fresh Italian parsely, chopped
- 1 2-pound beef tenderloin, trimmed
- Additional fresh parsley
B's Pound Cake
By CheeseDiva
Cream butter and sugar. Add eggs, one at a time
- 1 lb. butter=4 sticks
- 2 cups sugar
- 6 eggs
- 1 (14 oz.) can condensed milk
- 3 c. plain flour
- 1 tsp. almond extract
- 1 tsp. vanilla