CheeseDiva's profile page
Recipes
Chicken Supreme
By CheeseDiva
Season the chicken breasts with salt and pepper
- 2 chicken breasts skin on
- 2 bacon rashers
- 2 small shallots
- 8 white mushrooms
- 2 garlic cloves
- 1 handful of flat parsley leaves
- 2 cups chicken stock (unsalted) If salted only use 1 cup and do not season sauce.
- 1 cup white wine
- 3/4 heavy cream (thickened cream)
- Drizzle of olive oil
- Flour to coat chicken
- Salt and pepper
***Egg Nog Angel Food Cake
By CheeseDiva
A Christmas favorite
- INGREDIENTS
- Baked Angel Food cake cut into thirds--horizontally.
- I always use the Betty Crocker boxed mix.
- 1/2 cup butter
- 2 cups powdered sugar
- (2) egg yolks
- 1 tsp. vanilla
- 1 tbsp. Sherry
- 2 tbsp, whiskey
- 1/4 tsp. nutmeg
- 5 tbsp. half and half.
- 1 1/2 cups whipped cream sweetened with 3 tbsp. granulated sugar and 1 tsp. vanilla.
7 Layer Steak Sandwich
By CheeseDiva
- 2 (12-oz) sirloin or top loin steaks*
- Kosher salt and freshly ground pepper
- 1/4 cup plus 2 tablespoons vegetable oil, divided
- 2 tablespoons unsalted butter
- 1/2 large yellow onion, chopped
- 2 cups button mushrooms, chopped
- 1 large sourdough bread boule
- 6 slices cheddar cheese
- 1 cup baby spinach
- 6 strips cooked bacon
- 6 slices Provolone or Swiss cheese
- Sirloin or top loin steaks work great for this recipe, but you can use any boneless cut of steak that you like best.
Avocado Bun BLT
By CheeseDiva
Season bottom avocado "bun" with salt and pepper and slather with half the mayo
- 1 avocado, halved, pitted, and peeled
- kosher salt
- Freshly ground black pepper
- 2 tsp. mayo
- 2-3 pieces romaine
- 2 slices cooked bacon
- 2 tomato slices
- Sesame seeds, for garnish
Miracle Drop Biscuits
By CheeseDiva
Sheri Castle calls these cream biscuits miracles, as in, “It’s a miracle that anybody can make a decent drop bi...
- 2 cups of Southern soft-wheat self-rising flour
- 1 1/4 cups well-chilled heavy cream
Crêpes with Creamy Caramel
By CheeseDiva
In a medium bowl, whisk the eggs with the milk and salt
- 5 large eggs
- 3 1/4 cups milk
- 1 teaspoon salt
- 2 cups all-purpose flour
- 6 tablespoons unsalted butter, 4 melted and 2 softened
- Confectioners' sugar, for dusting
- 1 jar (1 pound) of dulce de leche
- How to Make It
- Step 1
- In a medium bowl, whisk the eggs with the milk and salt. Gradually whisk in the flour, then the melted butter. Let rest at room temperature for 30 minutes.
- Step 2
- Suggested Pairing
- The fresh acidity of a Chlean Late Harvest wine keeps the crêpes from seeming overly sweet.
Shrimp Cakes II
By CheeseDiva
Process or blend the shrimp with the garlic, scallions, salt, flour, sherry, and enough water to make a thick batte...
- 1/2 pound shrimp, minced
- 1 garlic clove, minced
- 2 scallions (white and green parts), minced
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 4 teaspoons sherry
- Olive oil
Four Cheese Risotto Recipe
By CheeseDiva
I almost ALWAYS use more cheese than the recipe calls for!
- 1 3/4 cups Arborio Rice
- 3 tbsp butter (or olive oil if you prefer)
- 1 small white onion, chopped
- 4 cups chicken stock
- 1 cup sparkling dry white wine or champagne (like Asti Spumante)
- 1/2 cup Fontina cheese, diced
- 1/2 cup Gorgonzola cheese, crumbled
- 1/2 cup Parmigiano cheese,shredded
- 1/2 cup Taleggio
- cheese, diced
- salt and black pepper
- fresh parsley, as a garnish (optional)
***Dude's Caesar Salad - Martha Stewarts
By CheeseDiva
Bob's favorite!
- FOR THE CROUTONS
- 2 tablespoons unsalted butter, melted
- 1/3 cup extra-virgin olive oil
- 1 loaf (8 to 10 ounces) rustic Italian bread, crusts removed, cut into 3/4-inch pieces
- 1 tsp. kosher salt
- 1/2 teaspoon freshly ground black pepper
- FOR THE SALAD
- 2 cloves garlic
- 4 anchovy fillets
- 1 teaspoon freshly ground pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1 large egg yolk
- 1/3 cup extra-virgin olive oil
- 2 heads (10 ounces each) romaine lettuce, outer leaves discarded, inner leaves washed and dried
- 1 cup freshly grated Parmesan or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler
GENERAL TSO’S CHICKEN
By CheeseDiva
Whisk stock, 1 tbsp. cornstarch, vinegar, tomato paste, 3 tbsp
- 1 1 2 cup plus 2 tbsp. chicken stock
- 7 7 7 tbsp. cornstarch
- 6 6 6 tbsp. rice vinegar
- 6 6 6 tbsp. tomato paste
- 5 5 5 tbsp. light soy sauce
- 4 1/2 4 1/2 1/2 tsp. dark soy sauce
- 2 1/4 2 1/4 1 1/2″ boneless, skinless chicken thighs, cut into 1 1/2″ cubes
- 3 1/2 3 1/2 9 cups plus 9 tbsp. peanut oil
- 3 3 3 egg yolks
- 2 2 2 tbsp. minced ginger
- 2 2 2 tbsp. minced garlic
- 16 16 16 chiles de arbol
- 2 2 2 tbsp. toasted sesame oil
- to sliced scallions, to garnish