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Recipes
Mississippi Roast
By CheeseDiva
Place roast on a cutting board and rub the salt and pepper all over it
- 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
- 2 teaspoons kosher salt, plus more to taste
- 1 1/2 teaspoons freshly ground black pepper, plus more to taste
- 1/4 cup all-purpose flour
- 3 tablespoons neutral oil, like canola
- 6 tablespoons unsalted butter
- 8 to 12 pepperoncini
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon dried dill
- 1/4 teaspoon sweet paprika
- 1 teaspoon buttermilk, optional
- Chopped parsley, for garnish
Skillet S'Mores
By CheeseDiva
Preheat the broiler on high
- 3 tablespoons unsalted butter
- 1 cup walnuts, roughly chopped
- One 12-ounce bag mini chocolate chips
- 3 cups mini marshmallows
- Graham crackers, broken into squares, for dipping
Dorie Greenspan’s Chocolate Chunker Cookies | SAVEUR
By CheeseDiva
Position the racks to divide the oven into thirds and preheat it to 325 degrees F
- 1 cup (5 ounces; 141 grams) plump, moist dried cherries, coarsely chopped
- 1 ⁄3 cup (45 grams) all-purpose flour
- 5 tbsp. (26 grams) unsweetened cocoa powder
- 1 ⁄2 tsp. fine sea salt
- 1 ⁄4 tsp. baking powder
- 3 tbsp. (1 1/2 ounces; 43 grams) unsalted butter, cut into 6 pieces
- 13 oz. (368 grams) bittersweet chocolate, coarsely chopped
- 8 oz. (226 grams) salted cashews, coarsely chopped
- 6 oz. (170 grams) best-quality milk chocolate, coarsely chopped
- 2 large eggs, at room temperature
- 3 ⁄4 cup (150 grams) sugar
- 1 tsp. pure vanilla extract
Funeral Potatoes -- Carolyn Wood's Family
By CheeseDiva
This is a recipe I like that is in our church cookbook from when I was younger
- 6 medium potatoes
- 1/4 c. butter
- 1 can cream of chicken soup
- 1 pt. sour cream
- 1/3 c chopped green onions
- 1/2 c. shredded cheddar cheese
- 3/4 c. corn flake crumbs buttered with 2Tbs. butter: or use crushed potato chips
Roast Chicken with Olive Tapenade and Goat Cheese | SAVEUR
By CheeseDiva
In a small skillet, heat the olive oil over medium
- 3 tbsp. olive oil
- 2 anchovy fillets in oil
- 1 garlic clove, mashed to a paste
- 8 oz. pitted kalamata olives, drained
- 2 tbsp. capers, rinsed
- 1 tbsp. fresh lemon juice
- 1 tbsp. thyme leaves
- Kosher salt and freshly ground black pepper
- 1 (12-inch) ciabatta loaf, halved lengthwise
- 4 oz. goat cheese, softened
- 1 ⁄2 cucumber, thinly sliced
- 1 ⁄2 cup jarred roasted red peppers, cut into 1⁄4-inch strips
- 1 ⁄2 small red onion, thinly sliced lengthwise
- 1 1⁄2 cups shredded rotisserie chicken
- 1 cup loosely packed arugula
Krystal’s Espresso Brownies
By CheeseDiva
1. Heat oven to 325°. Grease an 8" x 8" baking pan with butter
- 4 tbsp. unsalted butter, plus more for greasing
- 2 1/2 tbsp. instant espresso powder
- 1 cup chocolate-covered espresso beans (about 4 1/2 oz.), coarsely ground in a food processor
- 2 cups superfine sugar
- 2/3 cup unsweetened, dutch-process cocoa powder
- 1/2 cup flour
- 1/2 cup canola oil
- 2 tsp. vanilla extract
- 1/4 tsp. plus 1⁄8 tsp. fine salt
- 1/4 tsp. baking powder
- 2 eggs, beaten
- 1/4 cup milk
Fabulous Grilled Chicken Spiedini
By CheeseDiva
Directions Place chicken breasts between sheets of plastic wrap; pound chicken gently with mallet until very thin ...
- 4 boneless skinless chicken breast halves
- 2 ⁄3 cup Italian seasoned breadcrumbs
- 1 ⁄3 cup grated parmesan cheese
- 1 tablespoon chopped fresh parsley
- 2 teaspoons grated lemons, rind of
- 2 garlic cloves, minced
- 2 tablespoons olive oil (see note)
- 2 tablespoons butter, melted (see note)
Penne with Italian Sausage, Spinach and Amaretti
By CheeseDiva
Bring a large pot three-fourths full of salted water to a boil over high heat
- Coarse salt, to taste
- 1 lb. penne
- 2 Tbs. extra-virgin olive oil
- 1 1/2 lb. sweet Italian sausage, casings removed
- 2 garlic cloves, thinly sliced
- 1/4 cup dry red wine
- 6 oz. baby spinach leaves
- 1/2 cup olive oil-packed sun-dried tomatoes, drained and chopped
- 2 tsp. fennel seeds, crushed
- 1/4 tsp. red pepper flakes
- 1/2 cup crushed Amaretti
- 1/2 cup shaved pecorino romano cheese, plus more for serving
- 1/2 cup heavy cream, warmed
- Freshly ground black pepper, to taste
Honey Walnut Prawns
By CheeseDiva
Rinse walnuts, then boil in 5 cups water, continually changing water until clear
- 1 lb of large or medium shrimp, peeled and deveined
- 1/2 cup walnuts
- 5 cups water
- 1 cup sugar
- 2 cups oil
- 1/2 cup cornstarch
- 1/2 cup egg whites
- 2 Tbs honey
- 3 Tbs mayonnaise
- 1 Tbs fresh lemon juice
- 1/2 Tbs condensed milk
- 1/2 cup oil
Everyday Coq au Vin
By CheeseDiva
Preheat the oven to 425°F/220°C
- 4 chicken leg quarters
- 4 ounces bacon strips, cut into 1/2-inch pieces
- 1 medium onion, finely diced
- 4 garlic cloves, smashed with the side of a knife
- Kosher salt
- 3 tablespoons all-purpose flour
- 1 carrot
- 8 shallots, peeled
- 2 bay leaves
- 1/2 pound white mushrooms, quartered
- 1 1/2 cups red wine
- 2 tablespoons honey
- Freshly ground black pepper