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Recipes
Zippy Ham and Cheese Crescents
By CheeseDiva
Preheat oven to 375 degrees
- 1 tbsp. poppy seeds plus some to sprinkle before baking
- 1/4 c minced yellow onions
- 2 tbsp. catsup/ketchup
- 2 tbsp. mustard
- 1/4 c. melted butter
- 8-oz. can Pillsbury Refrigerated Quick Crescent Dinner rolls
- 2 slices American cheese, each cut into fourths (ok to sub mild cheddar)
- 8 thin slices ham
Orange Chicken
By CheeseDiva
Mix the orange juice, broth, soy sauce, rice wine, sesame oil, rice vinegar, honey, white pepper and corn starch a...
- 1/4 cup freshly-squeezed orange juice
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 2 teaspoons corn starch
- 1 tablespoon oil
- 1 pound chicken breast, cut into bite size pieces
- 1 tablespoon oil
- 5 dried red chilies, seeded and soaked in warm water
- 2 cloves garlic, chopped
- 1 inch ginger, grated
- 2 green onions, slices with whites and greens separated
- 1 tablespoon orange zest
Perfect Tempura - Saveur
By CheeseDiva
http://www.saveur.com/gallery/How-To-Make-Tempura 1
- Shrimp -- shelled, deveined
- http://www.saveur.com/gallery/Cutting-Shrimp-for-Tempura
- Cake Flour
- Eggs
- Ice Water
- 2 qts. Canola Oil
- Toasted Sesame Oil
- Iron Skillet
La Tarte (Vanilla-Rum Custard)
By CheeseDiva
Heat oven to 300°. In a bowl, whisk together sugar, salt, eggs, and vanilla
- 3/4 cup sugar
- 1/2 tsp. kosher salt
- 4 eggs, beaten
- 1 vanilla bean, seeds scraped and reserved
- 4 cups heavy cream
- 5 tbsp. light rum
Croissookie
By CheeseDiva
Instructions Preheat oven to 400 degrees F
- 1 large egg + a splash of water
- 1 package (2 sheets) frozen puff pastry, thawed, but cold.
- 13 Double Stuf Oreos, divided
- Confectioners' sugar
- 1/2 cup chocolate chips or melting wafers
Carrot Soup with Orange and Tarragon
By CheeseDiva
Melt butter in heavy large pot over medium heat
- 1 tablespoon butter
- 1 1-pound bag classic-cut peeled carrots
- 3/4 cup chopped onion
- 3 cups low-salt chicken broth
- 1/2 cup orange juice
- Cream? Half & Half?
- 1 tablespoon brandy
- 2 teaspoons chopped fresh tarragon
- Fresh tarragon sprigs
Sour Cream Brownies
By CheeseDiva
350 oven Grease 8"pan In a large mixing bowl blend butter, sugar and vanilla
- 1 /2 cup Oakhurst Butter, melted
- 1 C sugar
- 1 tsp vanilla
- 2 whole eggs (allow to come to room temperature)
- 1/2 cup flour
- 1/3 cup cocoa
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup Oakhurst Dairy Sour Cream
- 1 /2 cup flour
- 1 /3 cup cocoa
- 1 /4 tsp baking powder
- 1 /4 tsp salt
- 1 /2 cup Oakhurst Dairy Sour Cream
Ina's Tri-Berry Crumbles
By CheeseDiva
Preheat the oven to 350 degrees F
- 2 2 2 cups fresh blueberries (12 ounces)
- 2 1/2 2 1/2 1/2 cups fresh raspberries (18 ounces)
- 2 2 2 cups fresh strawberries, halved, or quartered if large
- 1/2 1/2 1/2 cup granulated sugar
- 3 3 3 tablespoons cornstarch
- 1 1/2 1 1/2 1/2 teaspoons grated lemon zest (2 lemons)
- 3 3 3 tablespoons freshly squeezed lemon juice
- 3/4 3/4 3/4 cup all-purpose flour
- 3/4 3/4 3/4 cup granulated sugar
- 1/2 1/2 1/2 cup light brown sugar, lightly packed
- 1/2 1/2 1/2 cup old-fashioned oats, such as Quaker
- 3/4 3/4 3/4 teaspoon ground cinnamon
- 3/4 3/4 3/4 teaspoon kosher salt
- 1/4 1/4 1/4 pound (1 stick) unsalted butter, diced, at room temperature
- Vanilla ice cream, for serving
Lardo's Porchetta Sandwich
By CheeseDiva
Make the pork: Heat oven to 325°
- For the Porchetta
- 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
- For the Gremolata, Aïoli, and Serving
- 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
- 8 ciabatta buns, split
VEAL AND SPINACH LASAGNA
By CheeseDiva
Make the filling: Melt 2 tbsp
- For the Filling
- 3 tbsp. unsalted butter
- 1 large yellow onion, minced
- 1 1⁄2 lb. ground veal
- 8 oz. spinach, trimmed
- 1⁄4 tsp. freshly grated nutmeg
- Kosher salt and freshly ground black pepper, to taste
- For the Sauce and Assembly
- 7 tbsp. unsalted butter
- 3 cloves garlic, thinly sliced
- 1 (15-oz.) can whole peeled tomatoes, crushed by hand
- Kosher salt and freshly ground black pepper, to taste
- 3⁄4 cup whole milk
- 8 eggs
- Pasta Dough
- 1 1⁄4 cups grated parmesan
- 1 lb. fresh mozzarella, thinly sliced