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Recipes
***Mim's Beef Stroganoff
By CheeseDiva
My Mom really went “gourmet” in the 60’s, cooking with wine and starting a collection of cookbooks
- 4 tbsp. butter
- 1 c. chopped onion or shallots
- 1 garlic clove, finely chopped
- 1/2 lb. fresh mushrooms, sliced 1/4" thick
- 2 tab. Beef Better than Bouillon paste
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/2 c. Sauterne/wine of choice
- 1 tbsp. snipped fresh dill or 1/4 tsp. dried dillor chices
- 1 1/2 c. sour cream or creme fraiche
- 1 lb. extra wide egg noodles, cooked, drained
Garlicky Ramp Toast
By CheeseDiva
In a blender or food processor, whirl the garlic with the ramps and olive oil and when it is a smooth paste add the...
- 1 baguette, cut in half lengthwise then the cut side deeply scored on the diagonal
- 2 cloves garlic, coarsely chopped
- Very large handful, as in: maybe FOUR very large handfuls, cleaned and coarsely cut up ramps
- 1/2 cup extra virgin olive oil or as needed/desired
- 2-3 ounces/75-125g Parmesan or pecorino cheese, cut up or grated
- Salt to taste–several pinches, you want it to be a bit salty at this stage though it won’t taste so when it roasts onto the bread
Shrimp and Crab Cannelloni
By CheeseDiva
by Kevin Graham
- 2 tablespoons olive oil
- 1 3/4 cups chopped onions
- 3 tablespoons minced garlic
- 2 pounds plum tomatoes, peeled, seeded, chopped
- 1 28-ounces can Italian-style tomatoes
- 1/3 cup (packed) chopped fresh basil
- 2 tablespoons chopped fresh thyme
- 2 teaspoons dried oregano
- 2 bay leaves
- 1/2 teaspoon dried crushed red pepper
- 3/4 cup whipping cream
- 1 tablespoon red wine vinegar
- 16 lasagna noodles (preferably 3 to 4 inches wide)
- 2 tablespoons olive oil
- 1 1/4 cups chopped onion
- 1 tablespoon minced garlic
- 12 ounces uncooked shrimp, peeled, deveined, chopped
- 5 tablespoons chopped fresh basil
- 3/4 teaspoon dried oregano
- 1/4 teaspoon dried crushed red pepper
- 1 1/2 cups ricotta cheese
- 3/4 cup grated provolone cheese
- 1/3 cup grated Parmesan cheese
- 6 ounces fresh crabmeat
- 1 egg, beaten to blend
Bakery Cake from Cake Mix
By CheeseDiva
Make according to package directions
- Cake Mix
- Extra 2 Eggs
- Replace Oil w/ melted butter
- Replace water with Milk
Sun-dried Tomato & Pesto Torta
By CheeseDiva
Add 1/3 cup cream cheese, 1/4 cup Parmesan cheese, and 4 tbsp pesto to food processor
- 4 tbsp pesto (store-bought or homemade)
- ● 2 2/3 cups cream cheese (room temp)
- ● 1/4 cup freshly grated Parmesan cheese
- ● 1 1/3 cups drained, oil-packed sun-dried tomatoes
- ● 1/3 cup tomato paste
- ● 3/4 cup butter (room temp)
- ● fresh basil sprigs (optional)
- ● toasted pine nuts (optional)
- ● toasted baguette slices
- ● Nonstick vegetable oil spray
- ● plastic wrap
- ● 6-cup souffle dish (or similar-sized, straight edge dish)
Sesame Sauce
By CheeseDiva
Place ginger and garlic in a food processor or blender and run the machine until they are finely minced
- For Garnish:
- 1 2 inch piece peeled fresh ginger
- 3 cloves garlic
- 2 TBSP light or dark brown sugar
- 1/3 cup creamy peanut butter
- 2 TBSP rice vinegar or sherry vinegar
- 2 TBSP regular or low sodium soy sauce
- 1/2-1 tsp. chili pepper sauce (Siriacha or tabasco)
- 3 TBSP vegetable peanut or canola oil
- 2 TBSP Asian (dark) sesame oil, divided
- 2 scallions, thinly sliced; 1 tbsp. toasted sesame seeds; and or/ fresh cilantro leaves
Chocolate Guiness Whoopie Pies
By CheeseDiva
To assemble: spread ganache over the inside of one cookie, then spread on or pipe on buttercream
- Guinness Cookie:
- 1 1 1 cup Guinness beer
- 1 1 1 cup butter
- 3/4 3/4 3/4 cup unsweetened cocoa powder
- 2 1/2 2 1/2 1/2 cups AP flour
- 2 2 2 cups sugar
- 1 1/2 1 1/2 1/2 tsp. baking soda
- 1/2 1/2 1/2 tsp. salt
- 2 2 2 eggs
- 2/3 2/3 2/3 cup sour cream
- to 350℉. to 350℉.
- 10-13 Bake 10-13 minutes.
- Bailey’s Buttercream:20121104_083859
- 1 1 1 cup butter, room temperature
- 3-4 3-4 3-4 cups powdered sugar, sifted
- 1/4-1/2 1/4-1/2 1/4-1/2 cup Bailey’s Irish Cream
- Beat butter until light and fluffy. Gradually add the sifted powdered sugar and mix until smooth and fluffy. Gradually add Bailey’s until buttercream is desired consistency.
- to ganache: Measure out equal parts chocolate and cream. Heat cream to a scald or light boil, then pour over chocolate and let sit for five minutes. Stir until ganache comes together and is smooth and shiny.
Mexican Chocolate Icebox Cookies
By CheeseDiva
1. Whisk flour, cocoa, cinnamon, cayenne, salt, and pepper together in a medium bowl and set aside
- 1/2 cup flour
- 3/4 cup quality dutch-process unsweetened cocoa
- 3/4 tsp. ground cinnamon
- 1/2 –3/4 tsp. cayenne
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 cup sugar
- 1 1/2 tsp. vanilla extract
- 1 egg
- 12 tbsp. cold unsalted butter, cut into small pieces
Pittsburgh-Style Nut Roll Holiday Recipe | SAVEUR
By CheeseDiva
Make the dough: In the bowl of a stand mixer, add the yeast, milk, sugar, salt, butter, sour cream, eggs, and 3 cup...
- 2 1⁄4 tsp. (1 packet) instant dry yeast
- 3 ⁄4 cup whole milk, at room temperature
- 4 cups bread flour
- 1 tsp. Kosher salt
- 3 tbsp. sugar
- 1 ⁄2 cup sour cream
- 1 ⁄2 cup (1 stick) LAND O LAKES® European Style Butter, softened
- 1 large egg
Frittata di Cipolle
By CheeseDiva
INGREDIENTS FOR 4 PEOPLE 6 eggs Peel the onions, slice them and let them dry for about 10 minutes in a pan with ...
- 6 eggs
- 2 Onions Astigiane - sweet
- extra virgin olive oil
- salt