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Recipes
Irish Grilled Cheese
By CheeseDiva
Mash 4 tablespoons softened butter with 2 tablespoons each chopped parsley, scallions and chives
- 4 tablespoons softened butter
- 2 tablespoons each chopped parsley, scallions and chives
- 8 slices bread
- 4 slices Irish cheddar cheese
- bread-and-butter pickles
Coconut Toffee Chocolate Chip Cookie Bars
By CheeseDiva
Instructions Preheat oven to 350°F
- 1 1/4 cups all-purpose flour
- 1 cup old-fashioned oats
- 2 cups flaked coconut
- 1/2 tsp salt
- 3/4 cup brown sugar
- 1 cup butter, softened
- 1 egg, lightly beaten
- 12 ounces semi-sweet chocolate chips
- 14 ounces sweetened condensed milk
- 1/4 cup Karo® Light Corn Syrup
- 8 ounces toffee bits
Lobster Mac 'n Cheese
By CheeseDiva
Fill a large pot with salted water and set it over high heat to come to a boil
- Kosher salt and black pepper, to taste
- 1 1/2 pound lobster
- 2 tablespoons unsalted butter
- 1 cup cottage cheese
- 2 cups whole milk
- 1 teaspoon dry mustard
- Pinch cayenne pepper
- Pinch freshly grated nutmeg
- 1 pound sharp Cheddar cheese, grated
- 1/2 pound macaroni or elbow pasta, uncooked
Turkey Jook - Lynne Char Bennet
By CheeseDiva
Remove excess skin from the carcass but leave any browned, crisp pieces for additional flavor
- 1 turkey carcass
- 4 quarts cold water
- 1 cup long-grain rice (jasmine rice recommended)
- 1/2 cup glutinous rice (if unavailable, substitute long-grain rice)
- 4 slices of peeled fresh ginger, about the size of a quarter, smashed
- 1 1/2 teaspoons kosher salt, or to taste
- 1/2 teaspoon Asian sesame oil
- Garnishes and condiments (optional)
- Cilantro sprigs
- Thinly sliced green onion
- Fresh water chestnuts, peeled and minced, or substitute jicama
- Black fungus, rehydrated and julienned (see Note)
- Dried shiitake mushrooms, rehydrated and thinly sliced
- Asian sesame oil
- Soy sauce
- Pickled turnip or bamboo shoots
Hush Puppies Recipe | SAVEUR
By CheeseDiva
Whisk together the flour, cornmeal, baking powder, sugar, baking soda, salt, and cayenne in a large bowl
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 cups cornmeal
- 2 tbsp. baking powder
- 2 tbsp. sugar
- 1 tbsp. baking soda
- 2 tsp. kosher salt
- 1 ⁄2 tsp. cayenne
- 1 1⁄4 cups buttermilk
- 2 eggs
- 1 large yellow onion, grated
- Canola oil, for frying
- Tartar sauce, for serving
Guacamole
By CheeseDiva
I put avocados in a brown paper bag and keep in dark place to ripen
- 2 cloves garlic, peeled
- 1 teaspoon kosher or sea salt
- 3 medium ripe avocados (about 1 1/2 pounds, 700 g)
- juice of one small lime
- One small chili, chopped (you can keep or remove the seeds, which add more heat)
- 1/2 small red onion, peeled and finely diced
- optional: 1 scant teaspoon olive oil
- optional: a dash of chipotle or ancho chile powder
Salad with Warm Goat Cheese
By CheeseDiva
Directions Slice the Montrachet into 12 (1/2-inch-thick) slices
- 1 (11-ounce) log plain or herbed Montrachet
- 2 extra-large egg whites, beaten with 1 tablespoon water
- Fresh white bread crumbs
- 2 tablespoons good cider vinegar
- 2 tablespoons good Champagne vinegar
- Pinch sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 extra-large egg yolk
- 1 cup good olive oil
- Enough mixed salad greens for 6 servings
- Olive oil and unsalted butter, for frying
Cheesecake Factory Avocado Egg Rolls
By CheeseDiva
I knew that I would have to try making them
- 2 large avocados, diced
- 4 sundried tomatoes packed in oil, sliced
- 1/4 cup red onion, diced
- 1/2 jalapeno, finely diced
- 1 tablespoon cilantro, chopped
- 1 tablespoon lime juice (~1/2 lime)
- 8 egg rolls
- 1 egg white
- 1/4 cup oil
- 1/4 cup cashews, chopped or ground
- 1 teaspoon tamarind concentrate or 2 tablespoons lime juice
- 1 teaspoon balsamic vinegar
- 2 tablespoons honey
- 1/4 cup cilantro, chopped
- 1 clove garlic, chopped
- 1 teaspoon ginger, grated
- chili sauce sauce as sriracha to taste
- salt to taste
***Monku in San Mateo's Beef Saltimbocca
By CheeseDiva
One of my very favorite recipes from my mother in law
- 1 lb. beef tenderloin slice horizontally 1/4" thick
- Salt-pepper-powdered sage
- 1/4 lb. thinly sliced prosciutto
- 8 slices monterey jack or brie
- 4 med. mushrooms sliced in half
- 3 tbsp. chopped onions
- 1 med. clove, minced
- 1 tsp. olive oil
- 4 pitted black olives, halved
- 1/4 c. butter
- 1/4 c. white wine
- 8 slices monterey jack or brie (this is for topping at end)
Marion’s Enchilada Casserole
By CheeseDiva
Heat together enchilada sauce, water and tomato sauce
- 1 10 oz. can Las Palmas Enchilada Sauce
- 1 c. water
- 8 oz. can tomato sauce
- 1 lb. gr. chuck or sirloin
- 1 lge. onion, chopped
- 2 garlic cloves, minced
- 1 can sliced or chopped olives
- 2 hard boiled eggs, rough chop
- 1/2 tsp. salt
- 6 corn tortillas
- 1/2 lb. shredded Monterey Jack cheese (I use almost one pound of Jack).