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Recipes
Sweet and Sour Sauce II
By CheeseDiva
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot
- 1/3 cup rice vinegar
- 4 tablespoons brown sugar
- 1 tablespoon ketchup
- 1 teaspoon soy sauce
- 2 teaspoons cornstarch mixed with 4 teaspoons water
Banana Split Bombe Recipe | Martha Stewart
By CheeseDiva
NO leftovers in 2008 of this dessert!
- Ingredients
- For the Bombe
- 2 quarts vanilla ice cream, softened
- 12 ounces semisweet chocolate, chopped
- 1 very ripe banana, mashed (1/2 cup)
- 1 cup heavy cream
- 2 pints pistachio ice cream, softened
- 2 pints chocolate ice cream, softened
- Banana Cake
- For the Hard Chocolate Topping
- 8 ounces semisweet chocolate, chopped
- 2 tablespoons vegetable shortening
- 1/4 cup chopped pistachios, for garnish
Baked Ham and Cheese Rollups
By CheeseDiva
Instructions Preheat oven to 350ºF and grease a 9x13 inch baking dish with cooking spray
- 1 tube crescent dough sheet
- 3/4 lb. Boar’s Head SmokeMaster™ Black Forest Ham, thinly sliced
- 12 slices swiss cheese, thinly sliced
- 1/2 cup butter, melted {I use salted}
- 1 Tbsp. poppyseeds
- 1 & 1/2 Tbsp. yellow mustard
- 1 Tbsp. dried minced onion
- 1/2 tsp. Worcestershire sauce
Monte Cristo Sandwiches
By CheeseDiva
On a work surface, lay out 2 slices of bread and spread with mayonnaise
- 3 thin slices white bread- best with brioche or challah.
- Mayonnaise, as needed
- 2 slices Swiss cheese
- 2 slices turkey
- 3 large eggs, beaten
- 1/4 c. heavy cream
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- Powdered sugar
- Strawberry slices, for garnish
- Orange wedges, for garnish
Apple Walnut Bundt Cake from Rose’s Baking Basics
By CheeseDiva
This is the perfect apple cake for the fall season, but it can be enjoyed any time of the year
- 3 large eggs (½ cup plus 1 ¼ tablespoons, or 150 g)
- · 1 cup (100 g) walnut halves
- · 2 ½ cups (300 g) flour, lightly spooned into the cup and leveled off
- · 1 teaspoon (5.5 g) baking soda
- · 1 teaspoon (6 g) sea salt
- · 2 teaspoons (4.4 g) ground cinnamon
- · 4 large tart apples, diced (4 cups/525 g)
- · 1 ¼ cups (269 g) canola or safflower oil
- · 1 cup (200 g) granulated sugar
- · ¾ cup (163 g) light brown sugar
- · 2 teaspoons (10 ml) pure vanilla extract
Lamb or Porchetta Grilled Cheese
By CheeseDiva
Heat a non-stick skillet over medium heat
- 2 slices thick hearty bread
- 1 tablespoon butter, room temperature
- 1/2 cup havarti, shredded
- 1/4 cup leftover lamb, reheated or Porchetta
- sliced red onion
- handful of spinach
- 2 tablespoons tzatziki, room temperature --optional
LARDO's Porchetta Sandwich
By CheeseDiva
1. Make the pork: Heat oven to 325°
- FOR THE PORK:
- 1/2 cup lightly packed rosemary leaves
- 1/2 cup lightly packed sage leaves
- 1/3 cup olive oil
- 3 tbsp. fennel seeds, lightly crushed
- 2 1/2 tbsp. coarsely ground black pepper
- 1 tbsp. crushed red chile flakes
- 14 cloves garlic, thinly sliced
- 1 (6–7-lb.) skin-on pork shoulder, butterflied
- Kosher salt, to taste
- 8 ciabatta buns, split
- FOR THE GREMOLATA AND AÏ OLI:
- 1 1/3 cups olive oil
- 1 cup lightly packed parsley leaves
- 1/2 cup hazelnuts, toasted
- 5 tbsp. salt-packed capers, rinsed and drained
- 1 tbsp. hazelnut oil
- 1 small shallot, thinly sliced
- Zest and juice of 2 lemons
- Kosher salt and freshly ground black pepper, to taste
- 2 egg yolks
Scallop Crepes
By CheeseDiva
Heat a non-stick skillet over medium-high heat
- 8 crepes (recipe below)
- 1 pound bay scallops
- 1/2 pound mushrooms - sliced and then slices halved
- 4 tablespoons unsalted butter
- 1 garlic clove - minced
- 1/2 shallot - peeled and finely diced
- 1/2 cup white wine
- 3 tablespoons Calvados or apple brandy
- 3 tablespoons fresh tarragon - chopped, plus more for garnish
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/2 cup heavy cream
- Clam juice (may be needed)
- Salt and white pepper
- 1/3 cup buckwheat flour
- 1/3 cup all-purpose flour
- 3 lg. eggs
- 1 cup whole milk
- 4 tablespoons unsalted butter - melted
Scallop Cakes
By CheeseDiva
In a small skillet saute onion in butter over medium heat until translucent
- Cilantro Mayo, recipe follows:
- 2 finely diced shallots
- 2 tablespoons butter
- 2 pounds fresh sea scallops
- 3 tablespoons all-purpose flour
- 3 tablespoons bread crumbs
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 egg, beaten
- 1/2 cup finely chopped fresh chives
- 1/2 cup chopped fresh cilantro leaves
- 2 tablespoons vegetable oil
- 1 cup fresh cilantro leaves
- 1 cup mayonnaise
- Salt and freshly ground black pepper
- Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste
Roasted Garlic Flan
By CheeseDiva
Preheat oven to 400 degrees
- 2 large heads elephant garlic
- 1 1/2 cups heavy cream
- 3 extra-large eggs
- 1 teaspoon salt
- Freshly ground white pepper to taste