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Recipes
Sour Cream and Scallion Drop Biscuits
By CheeseDiva
Preheat oven to 400°. Whisk flour, baking powder, salt, sugar, and baking soda in a large bowl
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, melted, cooled, divided
- 4 scallions, thinly sliced
- 1 1/2 cups sour cream
- Hungarian hot paprika (for serving)
Filet Mignon with Balsamic Syrup and Goat Cheese
By CheeseDiva
Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirr...
- 1 1/2 c. Balsamic Vinegar
- 3 tablespoons sugar
- 2 tablespoons butter
- 6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
- Salt and freshly ground black pepper
- 2 ounces soft fresh goat cheese
Melted Brie in Crust
By CheeseDiva
DIRECTIONS 1 With a serrated knife, cut down through top of bread to leave a shell about 1/2 inch thick on sides; ...
- 1 round or oval loaf (about 1 lb.) day-old French bread
- 1/3 cup olive oil or melted butter
- 2 cloves garlic, minced or pressed
- 1 to 1 1/2 pounds Brie, Camembert, or St. Andre cheese
***Spaghetti Sauce - Auntie Mimi’s/Auntie Mar’s, too
By CheeseDiva
Melt butter with olive oil
- 3/4 cube butter
- 1 tbsp. olive oil
- 1/2 c chopped onion
- 2 cloves garlic
- 1 lb. ground chuck or sirloin
- 1 tsp. garlic salt
- 2 tbsp. chopped parsley
- 3 tbsp. red wine
- 2 c. tomato sauce
- 1-15 oz. can Homestead meat sauce
- 1 sm can sliced black olives
Pork Belly Gyro | SAVEUR
By CheeseDiva
Heat oven to 275°. Place pork belly on an aluminum foil-lined baking sheet
- 1 lb. boneless, skinless pork belly
- 1 tbsp. garlic powder
- 1 ⁄2 tbsp. dried marjoram
- 1 ⁄2 tbsp. dried rosemary
- 1 ⁄2 tbsp. dried thyme
- 1 ⁄2 tbsp. freshly ground black pepper
- 1 ⁄2 tbsp. ground cumin
- 1 ⁄4 tsp. za'atar
- 1 shallot, sliced 1⁄4" thick
- 1 ⁄4 cup plain, full-fat Greek yogurt
- 1 ⁄4 cup sour cream
- 1 tsp. plus 1 tbsp. fresh lemon juice
- 1 ⁄2 tsp. minced oregano
- 1 small cucumber (one-quarter grated and squeezed dry, three-quarters thinly sliced)
- 1 tsp. kosher salt, plus more to taste
- 2 tbsp. sugar
- 1 tsp. sumac
- 1 ⁄2 cup shredded romaine lettuce
- 1 plum tomato, cored and roughly chopped
- 1 preserved lemon rind, minced
- 2 9" pocket pitas, halved
Country Pâté (Pâté de Campagne)
By CheeseDiva
Serve at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette
- 3/4 cup Cognac
- 3 tablespoons unsalted butter
- 1 cup minced onion
- 2 1/2 pounds ground pork
- 12 ounces bacon (8 to 10 slices), finely chopped, plus 14 bacon slices (for lining pan)
- plus 14 bacon slices
- 3 garlic cloves, pressed
- 2 1/2 teaspoons salt
- 2 1/2 teaspoons dried thyme
- 1 1/2 teaspoons allspice
- 1 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
- 1/3 cup whipping cream
- 1 6-ounce piece ham steak, cut crosswise into 1/4-inch-thick strips
- Coarse sea salt
- Cornichons*
- Dijon mustard
Skillet S'Mores
By CheeseDiva
Instructions Preheat oven to 450º F (232º C)
- 12 (1-ouce) squares of semisweet or dark baking chocolate, chopped (I used semisweet)
- 4 cups of miniature marshmallows
- Graham crackers to scoop the S'mores filling with
Skillet Corn Cakes w/ Scallions
By CheeseDiva
Cut the kernels off the corn cobs with a sharp knife
- 4 ears fresh corn (shucked, silks removed)
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 3/4 cup cornmeal
- 1 cup unbleached all-purpose flour
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon Sugar f
- reshly ground pepper (to taste)
- 1/4 cup finely minced Earthbound Farm Organic Green Onions
- 1 tablespoon minced fresh parsley or dill
- 3 tablespoons vegetable oil
Maryland Crabcakes
By CheeseDiva
1/2 cup panko (Progresso makes good panko-style bread crumbs
- For the crab cakes:
- 2 large eggs
- 2-1/2 tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s
- 1-1/2 teaspoons Dijon mustard (I went with Grey Poupon)
- 1 teaspoon Worcestershire sauce (I went with the classic Lea & Perrins)
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 cup finely diced celery, from one stalk
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat
- 1/2 cup panko (Progresso makes good panko-style bread crumbs.)
- Vegetable or canola oil, for cooking (I went with LouAna canola for a nice, extra-light flavor.)
- For the tartar sauce:
- 1 cup mayonnaise, best quality such as Hellmann’s or Duke’s
- 1-1/2 tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 tablespoon minced red onion
- 1-2 tablespoons lemon juice, to taste
- Salt and freshly ground black pepper, to taste
Sesame Ginger Chicken - Kelsey
By CheeseDiva
Watch how to make this recipe
- 2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 6 tablespoons sesame oil
- 2 1/2 tablespoons sugar
- 2 tablespoons soy sauce
- 1 teaspoon cracked black pepper
- 1 cup plus 2 tablespoons cornstarch
- Vegetable or peanut oil
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 4 tablespoons Chinese Shoaxing rice wine
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons honey
- 1 tablespoon sambal chili sauce
- 1 tablespoon Thai chili sauce
- 1 lemon, zest and juice
- Toasted sesame seeds, for garnish
- Scallions, thinly sliced on an angle, for garnish
- Rice, for serving