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Recipes
Stroopwafels
By CheeseDiva
In a large mixing bowl, beat together the eggs, brown sugar and salt
- 3 large eggs
- 3/4 cup (5 5/8 ounces) brown sugar
- 1/4 teaspoon salt
- 1 3/4 cups (7 ounces) Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/2 cup (1 stick, 4 ounces) unsalted butter, melted
- Filling
- 2 tablespoons (1 ounce) water
- 1 cup (7 1/2 ounces)lightly packed brown sugar
- 6 tablespoons butter
- 1/4 cup (2 3/4 ounces) golden syrup or corn syrup
- 1 teaspoon ground cinnamon
Beecher's Breakfast Strata
By CheeseDiva
Heat the oven to 350°F. In a large bowl, whisk together eggs, milk, salt, and pepper
- 6 large eggs
- 1 1/2 cups milk
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups of cubed bread (can be a few days old) 12 ounces Beecher’s Flagship cheese, grated (2 3/4 cups), divided
- 4 ounces Beecher’s Just Jack cheese, grated (1 cup)
- 6 ounces cooked meat; can be any leftover meat, fish, or bacon
- 1/2 bunch rough-chopped cilantro
- One 12-ounce jar salsa
Hot Fudge Sauce
By CheeseDiva
In a medium saucepan, gently whisk together the cocoa powder and sugar
- 1 cup Unsweetened Cocoa Powder
- 1 cup Sugar
- 1 cup Heavy Cream
- 1 stick Salted Butter, Cut Into Pieces
- 3 teaspoons Vanilla
Meatball Bread Basket
By CheeseDiva
1. In a large bowl, combine beef, sausage, salt, garlic powder, pepper, basil, ½ cup parmesan, egg, bread crumbs...
- 1/2 pound ground beef
- 1/2 pound hot Italian sausage
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 2 tablespoons dried basil
- 1 cup grated parmesan (1/2 cup for meatballs, 1/2 cup for boat topping)
- 1 egg
- 1/2 cup bread crumbs
- 1/2 cup water
- 3 cups marinara sauce
- 1 Italian bread loaf
- 3 cups mozzarella
Bacon Cheeseburger Slider Bake (ok to freeze)
By CheeseDiva
Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom hal...
- GLAZE:
- 2 packages (18 ounces each) Hawaiian sweet rolls
- 4 cups shredded cheddar cheese, divided
- 2 pounds ground beef
- 1 cup chopped onion
- 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 24 bacon strips, cooked and crumbled
- 1 cup butter, cubed
- 1/4 cup packed brown sugar
- 4 teaspoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons sesame seeds
Chicken and Broccoli Rabe Stromboli
By CheeseDiva
Make the dough: Place water, sugar, and yeast in the bowl of a stand mixer fitted with a hook; let sit until foamy,...
- For the Dough
- 1 1⁄2 cups water, heated to 115°
- 2 tsp. sugar
- 1 (1⁄4-oz.) package active dry yeast
- 1 tbsp. vegetable shortening
- 2 1⁄2 cups bread flour, plus more
- 2 tsp. kosher salt
- For the Filling
- Kosher salt and freshly ground pepper, to taste
- 12 oz. boneless, skinless chicken breasts
- 1 ⁄3 cup olive oil, plus more
- 2 tsp. dried oregano
- 4 cloves garlic, minced
- 1 bunch broccoli rabe (about 12 oz.), tough stems trimmed
- 1 ⁄2 tsp. crushed red chile flakes
- 2 cups shredded mozzarella
- 16 jarred sweet cherry peppers, stemmed, seeded, and cut into 1⁄2" strips
- 3 oz. thinly sliced provolone
- Marinara sauce, heated, for serving (optional)
Rice Bowl with Fried Egg and Avocado
By CheeseDiva
Mix scallions, rice, and vinegar in a small bowl; season with salt and pepper
- 4 scallions, thinly sliced
- 2 cups cooked brown rice
- 1 teaspoon red wine vinegar
- Kosher salt, freshly ground pepper
- 3 tablespoons olive oil
- 4 large eggs
- 1 avocado, chopped
- Hot sauce (for serving)
Salted Caramel Stuffed Brownies
By CheeseDiva
Preheat oven to 170C/340F
- Salted Caramel:
- 7 oz/200g unsalted butter
- 7 oz/200g dark chocolate (US - semi sweet chocolate chips, Aus - melting chocolate) (Note 1)
- 1 cup brown sugar
- 3 eggs, lightly whisked
- 1 tsp vanilla extract (or essence)
- 1/2 cup plain flour
- 1/4 cup cocoa powder
- Pinch of salt
- 14 oz / 395g can sweetened condensed milk
- 2 tbsp golden syrup or maple syrup (Note 2)
- 2 oz / 60 g unsalted butter
- 1 tsp salt
Taleggio Gorgonzola Risotto and Leftover Risotto Cakes
By CheeseDiva
In a medium sauce pan, bring the broth to a light boil
- 4-1/2 to 5 cups chicken broth
- 2 tablespoons olive oil
- 1 large shallot minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- Salt and pepper
- 2 cup Taleggio cheese, shredded
- 1 cup Gorgonzola Dolce cheese
- 2 tablespoons flat-leaf parsley, finely chopped
The New American Grilled Cheese
By CheeseDiva
In a large nonstick skillet, cook the sliced sausages over moderate heat, turning once, until browned, about 8 minu...
- 4 cooked andouille sausages, sliced lengthwise in thirds
- 3 tablespoons butter, softened
- 10 ounces extra-sharp orange cheddar, 6 ounces shredded, 4 ounces sliced
- 8 large slices of sourdough bread
- 2 tablespoons Dijon mustard
- 4 ounces Monterey Jack, shredded (about 1 cup)
- 12 cornichons, halved, plus more for serving