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Recipes
Mini Ricotta Meatballs
By CheeseDiva
Preheat oven to 450 degrees F
- 1 egg, lightly beaten
- 1 pound ground beef
- 1 pound bulk Italian sausage
- 1 1/2 cups ricotta cheese (12 ounces)
- 1 cup panko (Japanese-style bread crumbs)
- 1/2 cup finely chopped onion
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh minced garlic
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 1/2 teaspoons kosher salt
- 1 - 2 recipe(s) Domenica's Simple Tomato-Garlic Sauce; or 2 to 4 cups other jarred sauce
- 1/4 cup chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
Cobb Salad Recipe | SAVEUR
By CheeseDiva
Make the dressing: Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and gar...
- For the Dressing:
- 3 ⁄4 cup canola oil
- 1 ⁄4 cup extra-virgin olive oil
- 1 ⁄4 cup red wine vinegar
- 1 tbsp. fresh lemon juice
- 3 ⁄4 tsp. dry mustard
- 1 ⁄2 tsp. Worcestershire
- 1 ⁄4 tsp. sugar
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- For the Salad:
- 1 ⁄2 head iceberg lettuce, cored and shredded
- 1 ⁄2 head romaine lettuce, chopped
- 1 ⁄2 bunch watercress, some of the stems trimmed, chopped
- 2 oz. blue cheese, preferably Roquefort, crumbled
- 6 strips cooked bacon, roughly chopped
- 3 hard-boiled eggs, peeled and cut into 1⁄2" cubes
- 2 medium tomatoes, peeled, seeded, and cut into 1⁄2" cubes
- 1 boneless skinless chicken breast, cooked and cut into 1⁄2" cubes
- 1 avocado, peeled, pitted, and cut into 1⁄2" cubes
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. minced chives
Chinese Sugar Egg Puffs (Sai Yong): Easiest Donuts Ever
By CheeseDiva
Combine water, butter, sugar and salt in a heavy bottomed medium saucepan and heat on medium high
- 1 1 1 cup (230 g) water
- 2 2 2 tablespoons (28 g) unsalted butter
- 2 2 2 tablespoons (26 g) sugar
- 1/8 1/8 1/8 teaspoon salt
- 1 1 1 cup (125 g) all purpose flour
- 4 4 4 large eggs, room temperature
- vegetable oil for frying
- 1/2 1/2 1/2 cup (100 g) sugar for coating
Martha's Classic Eggnog
By CheeseDiva
1. Beat yolks in a very large bowl until thick and pale
- 6 large eggs, separated
- 3/4 cup superfine sugar
- 2 cups whole milk
- 3 cups heavy cream, plus more for garnish
- 1/2 cup bourbon, preferably Maker's Mark
- 1/4 cup dark rum, preferably Mount Gay
- 1/4 cup Cognac, preferably Remy Martin Grand Cru
- Freshly grated nutmeg, for sprinkling
Caramelized Onion, Gruyere, and Bacon Spread
By CheeseDiva
Preheat oven to 425 degrees F
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 1/2 cups chopped onion
- 1/4 teaspoon kosher salt
- 2 ounces Gruyere cheese, shredded and divided
- 2 tablespoons chopped fresh chives, divided
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 bacon slices, cooked and crumbled
Microwave Caramels
By CheeseDiva
Combine all ingredients. Cook 6 minutes, stirring every two minutes
- 1 ⁄4 cup butter
- 1 ⁄2 cup white sugar
- 1 ⁄2 cup brown sugar
- 1 ⁄2 cup light Karo syrup
- 1 ⁄2 cup sweetened condensed milk
No-Bake Chocolate-Oat Cookies -Monku in Nevada
By CheeseDiva
Bring sugar, butter, cocoa powder, and milk to a boil in a 4-qt
- 2 cups granulated sugar
- 8 tbsp. unsalted butter
- 1 ⁄2 cup cocoa powder
- 1 ⁄2 cup milk
- 3 cups quick-cooking oats
- 1 cup finely chopped walnuts or pecans
- 1 tsp. vanilla extract
*** Mim's Shrimp Pad Thai
By CheeseDiva
In a small bowl, combine the fish sauce, rice vinegar, sugar, 4 tablespoons oil, and tamarind concentrate
- 6 tablespoons fish sauce
- 2 tablespoon rice vinegar
- 3 tablespoons sugar
- 6 tablespoons vegetable or olive oil
- 1-2 tablespoons tamarind concentrate -- optional
- 1 box Annie Chunn Brown Rice Noodles, cooked according to package directions
- 2 eggs
- salt and pepper to taste
- 1 pound medium shrimp, peeled and deveined
- 4 large garlic cloves, minced
- 1 large shallot, minced
- one bunch scallions- sliced (4-5med. sized stalks)
- handful honey roasted peanuts, chopped
- half a bunch of cilantro, chopped
Chicken Parmesan Meatball Poppers
By CheeseDiva
Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper
- 1 lb ground chicken breast
- 3/4 cup Italian breadcrumbs
- 1 cup fresh grated Parmesan cheese
- 3 garlic cloves, pressed
- 1/2 small onion, grated
- 2 Tbsp + 1 cup marinara sauce (divided)
- 1/2 Tbsp dried Italian seasoning
- 2 Tbsp fresh basil, chopped
- 2 Tbsp fresh parsley, chopped
- 1/2 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
- 1 large egg, lightly beaten
- 1 cup shredded Italian blend shredded cheese
****Martha’s Perfect Roast Thanksgiving Turkey
By CheeseDiva
The only way to roast turkey! 2013 -- 14
- 1 twenty- to-twenty-one-pound fresh whole turkey, giblets and neck removed from cavity and reserved
- 1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
- 1 750-ml bottle dry white wine (can sub chicken broth)
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- Sausage Fennel Stuffing - see recipe in Sides)
- Cheesecloth