CheeseDiva's profile page
Recipes
Mary’s Crab Cheese Ball
By CheeseDiva
Mix together and form a ball with the cream cheese, crab meat, and 1/2 tsp
- 8 oz. Philadelphia cream cheese
- 5 oz. fresh crab meat
- 1/2 tsp. lemon juice
- 1/2 c. catsup
- 1/2 tsp. lemon juice (another one)
- Horseradish to taste
- Worcestershire sauce to taste
*** Poppy Seed Loaf
By CheeseDiva
Delicious, no-brainer quick bread
- 1/4 c butter
- 1 C sugar
- 2 eggs
- 1 tsp. grated orange peel
- 2 c. flour
- 2 1/2 tsp. t baking powder
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 1 c milk
- 1/3 c. poppy seeds.
- 1 c. chopped nuts
- 1/4 C poppyseeds
- After baking above...
- 1/2 C sugar
- 6 T lemon juice
Shrimp and Feta Risotto
By CheeseDiva
In a large pot over high heat, bring the broth to a boil
- 6 C. chicken or vegetable broth, homemade or low-sodium
- 2 lbs. shrimp, peeled and deveined
- 1 T. unsalted butter
- 2 T. olive oil
- 1 small onion, finely diced
- 2 cloves garlic, finely chopped
- 1 1/2 C. arborio rice
- 3/4 C. dry white wine
- 6 – 8 large fresh basil leaves, torn
- 3 C. baby spinach
- 1/4 C. crumbled feta cheese
- zest of one lemon
- Parmesan, grated for serving
Double Pecan Thumbprints
By CheeseDiva
Frangipane Preheat oven to 350°
- Frangipane
- 2 cups pecan halves
- ⅓ cup granulated sugar
- 1 large egg white
- 2 Tbsp. unsalted butter, room temperature
- 2 tsp. espresso powder
- ½ tsp. kosher salt
- ¼ tsp. almond extract
- Dough and Assembly
- 1¼ cups all-purpose flour
- 1 tsp. kosher salt
- ½ tsp. baking powder
- ¾ cup (1½ sticks) unsalted butter, room temperature
- ¼ cup granulated sugar
- ¾ cup powdered sugar, divided; plus more for serving (optional)
- 1 large egg yolk
- 1 tsp. vanilla extract or paste
Roasted Portobello Mushroom, Pecan and Chestnut Wellington
By CheeseDiva
For the mushrooms: Preheat the oven to 350 degrees
- 3 to 4 large portobello mushrooms (1 1/2 pounds), stemmed
- 2 cloves garlic, sliced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- For the filling
- 1 tablespoon extra-virgin olive oil
- 1 large onion, thinly sliced
- 6 cloves garlic, coarsely chopped
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 tablespoons dry white wine
- 1 teaspoon dark brown sugar
- 1 cup pecans
- 7 ounces cooked, peeled chestnuts (about 1 1/4 cups)
- 1 1/3 cups fresh white bread crumbs
- 2 teaspoons toasted sesame oil, plus more as needed
- 1 teaspoon fine sea salt, plus more as needed
- For assembly
- 14 ounces store-bought puff pastry dough (all-butter unless you are vegan), defrosted
- 2 tablespoons heavy cream (may substitute soy cream)
Asian Chicken Peanut Cakes with Sweet Chili Soy Dipping Sauce
By CheeseDiva
Instructions Combine all the ingredients through the ½ cup panko bread crumbs and mix well Place 1 cup of panko ...
- 1 1 1 lb ground chicken
- 1 1 1 lb ground chicken
- 1 1 1 lb ground chicken
- 2 2 2 tbsp cilantro, chopped
- 2 2 2 tbsp cilantro, chopped
- 2 2 2 tbsp cilantro, chopped
- 4 4 4 green onions, chopped
- 4 4 4 green onions, chopped
- 4 4 4 green onions, chopped
- 1 1 1 cup chopped peanuts
- 1 1 1 cup chopped peanuts
- 1 1 1 cup chopped peanuts
- 1 1 1 tbsp red Thai curry paste
- 1 1 1 tbsp red Thai curry paste
- 1 1 1 tbsp red Thai curry paste
- 1 1 1 tbsp garlic chili paste
- 1 1 1 tbsp garlic chili paste
- 1 1 1 tbsp garlic chili paste
- 1 1 1 tbsp fish sauce
- 1 1 1 tbsp fish sauce
- 1 1 1 tbsp fish sauce
- 1 1 1 tbsp lime juice
- 1 1 1 tbsp lime juice
- 1 1 1 tbsp lime juice
- 1 1 1 lime, zested
- 1 1 1 lime, zested
- 1 1 1 lime, zested
- 1 1 1 tbsp brown sugar
- 1 1 1 tbsp brown sugar
- 1 1 1 tbsp brown sugar
- 1 1 1 egg
- 1 1 1 egg
- 1 1 1 egg
- 1 1/2 1 1/2 1/2 cup panko crumbs, divided
- 1 1/2 1 1/2 1/2 cup panko crumbs, divided
- 1 1/2 1 1/2 1/2 cup panko crumbs, divided
- 1/4 1/4 1/4 cup canola or grape seed oil
- 1/4 1/4 1/4 cup canola or grape seed oil
- 1/4 1/4 1/4 cup canola or grape seed oil
New Potatoes with Caviar
By CheeseDiva
Preheat an oven to 475°F
- 1 1/2 lb. small new red potatoes, 12 to 16, unpeeled and well scrubbed
- 2 Tbs. vegetable oil
- 3/4 cup sour cream or crème fraîche
- 2 tsp. finely chopped fresh chives
- 1/4 tsp. salt
- Pinch of freshly ground white pepper
- 2 oz. any variety of caviar or fish roe
- Fresh flat-leaf parsley sprigs or watercress for garnish
Cheesecake Factory Pasta Carbonara
By CheeseDiva
Cook spaghetti according to package directions, add frozen peas for the last 5 minutes of cooking
- 8 ounces dried spaghetti
- 1 cup frozen peas
- 4 slices bacon
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons all purpose flour
- 1 (12 oz.) can evaporated low fat milk
- 2 tablespoons snipped fresh Italian parsley
- grated Parmesan cheese
- salt
- coarsely ground black pepper
Baby Spinach and Garlic Bread Pudding
By CheeseDiva
Preheat the oven to 325°
- 2 tablespoons unsalted butter
- 15 ounces baby spinach, stems removed
- 2 tablespoons water
- 1 small garlic clove, minced
- Kosher salt and freshly ground pepper
- 1/4 pound French baguette, crusts removed, bread cut into 1/4-inch dice
- 2 large eggs
- 3/4 cup heavy cream
- Pinch of freshly grated nutmeg
Ham and Caramelized Onion Pizza Recipe | SAVEUR
By CheeseDiva
Heat half the oil in a 12” skillet over medium heat
- 1 ⁄2 cup olive oil, plus more for drizzling
- 1 medium yellow onion, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. homemade or store-bought pizza dough
- Fine semolina, for dusting
- 2 1⁄4 cups shredded mozzarella
- 3 oz. thinly sliced honey-baked ham, cut into 2" pieces
- 2 tbsp. rosemary leaves
- 3 tbsp. heavy cream
- 1 ⁄2 cup shaved parmesan