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Recipes
Brownies In A Jar
By CheeseDiva
Pour sugar into a clean and dry one quart jar
- 2 1/4 cups white sugar
- 2/3 cup unsweetened dark cocoa powder
- 1/2 cup chopped pecans
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Art Smith's Fried Chicken
By CheeseDiva
Serious Heat Place dry ingredients in bowl and mix and sift ingredients well, remember to that self-rising flour h...
- For the buttermilk brine:
- 1 to 1/2 pound chicken, cut into 8 pieces
- 1/2 cup kosher salt
- 1/2 gallon water
- 1 quart buttermilk
- For the "dredge":
- 3 cups of White Lilly Self-Rising Flour
- 1 cup of pulverized corn flakes
- 1 tablespoon of black pepper
- 1 teaspoon of hot red pepper
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
Mim's Meat Loaf Roulade
By CheeseDiva
Soak bread in milk and gently mix together with all of the meat ingredients
- MEAT MIXTURE
- 1 slice white bread
- 2 tablespoons milk
- 1 lb. ground chuck
- 1 lb. ground sirloin
- 1 egg, beaten
- 1 tsp. Worcestershire Sauce
- 3 cloves minced garlic
- 1/3 cup chopped fresh parsley
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- FILLING MIXTURE
- 4 hard boiled eggs, peeled, chopped
- 1/2 c. fresh parsley, chopped
- 4 pieces bacon, cooked crisp and crumbled
- 1 c. shredded Parmigiano Reggiano
***Mim’s French Toast
By CheeseDiva
In a glass pie plate, whisk eggs then whisk with milk and vanilla
- 4 eggs
- 1/4 cup milk
- 1 tsp. vanilla extract
- 4 tablespoons butter
- Powdered sugar
- Nutmeg
- 8 slices challah, brioche, croissants,or white bread
- 1/2 cup maple syrup, warmed
Hoisin and Ginger Spareribs
By CheeseDiva
1. Place ribs in a 9" x 13" baking dish
- 2 racks (6 lb.) pork spareribs
- 1/2 cup hoisin sauce
- 1/3 cup cane vinegar
- 1/3 cup packed dark brown sugar
- 1/3 cup soy sauce
- 3 tbsp. sesame oil
- 10 cloves garlic, peeled
- 3 jalapeño peppers, chopped
- 1 medium red bell pepper, chopped
- 1 small white onion, chopped
- 1 6"-piece ginger, peeled and sliced
- 1 28-oz. can whole peeled tomatoes, drained
- 1 6-oz. can tomato paste
- Kosher salt, to taste
- INSTRUCTIONS
Roasted Garlic Flan (Roasted-Garlic Custards with Mushrooms and Green Onions)
By CheeseDiva
To make the mushroom stock: Twist the stem off the mushroom, wipe it with a damp paper towel, and chop it coarsely
- Mushroom Stock
- 1 portobello mushroom
- 2 cups chicken stock or vegetable stock
- Custards
- 1 cup heavy (whipping) cream
- 1 garlic clove, crushed
- 2 eggs
- 1 egg yolk
- 5 to 8 roasted garlic bulbs (1/2 cup roasted garlic puree)
- Salt and freshly ground white pepper to taste
- Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 2 garlic cloves, thinly sliced
- 4 green onions, cut into 2-inch pieces
- 3/4 cup dry sherry
- 1-1/2 cups Mushroom Stock (above)
- 1/4 cup broken dried fettuccine pasta
- 1/2 teaspoon minced fresh thyme
Mozzarella in Carozza (Fried Mozzarella Sandwiches)
By CheeseDiva
Pour oil to a depth of 2″ in a 6-qt
- Canola oil, for frying
- 6 oz. sliced mozzarella
- 8 slices white sandwich bread
- Kosher salt and freshly ground black pepper, to taste
- 1 ⁄2 cup flour
- 2 eggs, lightly beaten
- 1 cup plain bread crumbs
Rivoli PORTOBELLO MUSHROOM FRITTERS
By CheeseDiva
Aioli: Whisk together garlic, egg yolks, lemon juice and salt
- Aioli
- 2 garlic cloves, finely chopped
- 2 egg yolks
- 3 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 3/4 cup pure olive oil
- 1/4 cup extra virgin olive oil
- Vinaigrette
- 3 tablespoons sherry vinegar
- 1 tablespoon minced shallot
- Salt to taste
- 1 1/2 teaspoons pepper
- 5 tablespoons extra virgin olive oil
- 1/4 cup pure olive oil
- Fritters
- 4 cups all-purpose flour
- Pinch of salt + 1 tablespoon
- 4 eggs
- 1/4 cup water
- 4 cups panko crumbs
- 1 tablespoon chopped fresh thyme
- 1 pound stemmed portobello mushrooms, cut into 1/2-inch strips
- 6 cups peanut oil for frying
- 4 cups loosely packed arugula
- 1/2 cup thinly shaved Parmesan
- 1 tablespoon rinsed and coarsely chopped caper
PanFried Noodles andShrimp
By CheeseDiva
Cook rice noodles in boiling water according to package directions
- 8 ounces flat rice noodles
- 3 tablespoons vegetable oil, divided
- 1 pound bok choy
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 2 cloves garlic, sliced thin
- 1/2 small red chili, sliced thin
- 1/2 pound shrimp, peeled and deveined
- 2 large eggs, lightly beaten
- 1 lime, cut into wedges
- 1/2 cup loosely packed cilantro leaves
BC Seafood Chowder "Poutine"
By CheeseDiva
For the stock: Sweat the coriander, fennel seeds, peppercorns, garlic and shallots in the butter in a heavy-bottome...
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon white peppercorns
- 4 cloves garlic, sliced
- 4 shallots or 1 small onion, sliced
- 1 tablespoon butter
- 2 pounds fresh clams
- 1 1/2 cups dry white wine (I use sauvignon blanc)
- 6 to 8 sprigs fresh thyme, plus more if desired
- 3 bay leaves
- 2 pounds fresh mussels
- 1 pound smoked bacon, cut into 1/2-inch lardons
- 1 stick plus 3 tablespoons butter
- 2 cloves garlic, finely chopped
- 2 shallots, finely diced
- 1/2 cup white wine
- 1/2 cup all-purpose flour
- 4 cups cold whole milk
- 1 cup 1/3-inch-diced carrots
- 1 cup 1/3-inch-diced celery
- 1 cup 1/3-inch-diced fennel
- 4 tablespoons finely chopped fresh flat-leaf parsley
- Salt
- Finely sliced chives or green onions, for garnish