CheeseDiva's profile page
Recipes
Älpler-Maggronen
By CheeseDiva
Peel and chop onion, set aside
- Älpler-Maggronen
- (makes 4 servings)
- 1 pce medium onion
- 2 tbsp butter
- 10 oz pasta (pick a short, hallow cut like penne, ziti, elbow macaroni, etc.)
- 10 oz potato
- 8 oz water
- 8 – 10 oz heavy cream
- 4 oz freshly grated cheese (preferably Sbrinz or any aged alpine cheese)
- freshly ground black pepper, salt if desired
- 1 bunch chive (or garlic chive)
- Serve, sprinkle with chive and dig in. – E Guete! (Enjoy!)
Shortbread Cookies
By CheeseDiva
Preheat the oven to 350 degrees F
- 3/4 pound unsalted butter, at room temperature
- 1 cup sugar, plus extra for sprinkling
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 6 to 7 ounces very good semisweet chocolate, finely chopped
Grilled Cheese w/ Burger Inside
By CheeseDiva
1. Divide beef into 4 equal parts
- 1 pound ground beef chuck
- 1 tablespoon vegetable or canola oil
- Kosher salt and freshly ground black pepper
- 8 Very Thin Grilled Cheese Sandwiches (recipe here)
- 4 slices tomato(optional)
Original Ranch Cheddar Chicken
By CheeseDiva
Directions 1. Preheat oven to 400°F
- 1 cup Hidden Valley® Original Ranch® dressing
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded sharp Cheddar cheese
- 1 cup seasoned panko Japanese-style bread crumbs
- 4 boneless, skinless chicken rinsed, pat dry, breast halves
Root Beer Cake
By CheeseDiva
Heat oven to 350°. Grease a 9" × 13" pan with 1 tsp
- 2 cups butter, plus 1 tsp. to grease pan
- 2 1⁄2 cups cake flour, plus 1 tbsp. for dusting cake pan
- 2 1⁄2 tsp. baking powder
- 1 tsp. salt
- 1 cup root beer
- 5 tsp. root beer extract (preferably Zatarain's)
- 1 1⁄2 cups sugar
- 4 room-temperature eggs
- 4 1⁄2 cups confectioners' sugar
- 2 tbsp. cream
Filet Oskar (Steak with Crab and Hollandaise)
By CheeseDiva
1. Heat 2 cups butter in a 2-qt
- 2 cups, plus 3 tbsp. unsalted butter
- 4 egg yolks
- 1 1/2 tsp. red wine vinegar
- 1/4 tsp. cayenne pepper, plus more for garnish
- 2 tbsp. canola oil
- 4 filet mignon steaks (about 6 oz. each)
- Kosher salt and finely ground black pepper, to taste
- 8 oz. jumbo lump crabmeat, picked over for shell pieces
- 1 bunch asparagus, trimmed and steamed
- Finely chopped parsley, for garnish
- Sautéed green beans and baked potatoes, for serving (optional)
Crabmeat au Gratin-New Orleans
By CheeseDiva
Preheat oven to 450F Melt butter in a saucepan; remove from heat and add flour, salt and pepper
- 3 TBSP Butter
- 3 TBSP Flour
- 1/8 tsp White pepper
- 1/4 tsp Salt
- 1 1/2 c Half-and-half
- 1 1/2 Jiggers dry sherry
- 1 dash Cayenne pepper
- 1/2 lb Grated American cheese
- 1/2 lb lump blue crab meat (you can use less expensive crab meat if your budget is tight)
- Buttered bread crumbs
- 2 tb Grated American cheese for topping
- Minced parsley (optional)
Buttermilk Oven Fried Chicken
By CheeseDiva
1 For the marinade: Directions:In a small bowl, mix together the buttermilk, yogurt, mustard, tarragon, and salt
- Breading:
- 1 cup buttermilk
- 1/2 cup unflavored yogurt
- 2 teaspoons spicy brown mustard
- 2 teaspoons fresh tarragon
- 2 teaspoons salt
- 1 (2 1/2-pound) chicken, cut into serving pieces, or 4 to 6 boneless, skinless chicken breast halves
- Cooking spray
- 1/2 cups all-purpose flour
- 1/2 cup plain oatmeal
Coconut Shrimp Curry
By CheeseDiva
Instructions In a small bowl toss the shrimp with the marinade ingredients
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/7 tsp cayenne pepper
- 2 tbsp lemon juice
- 1 lb extra-large shrimp, peeled and deveined
- 1 tbsp vegetable oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tbsp minced fresh ginger
- 1/2 tsp freshly ground black pepper
- 1 tsp salt or to taste
- 1/2 tsp turmeric
- 2 tsp ground coriander
- 1 tsp curry powder
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 can (5.5 oz) unsweetened coconut milk
- fresh cilantro or parsley for garnish
- cooked rice for serving
Sweet and Sour Sauce
By CheeseDiva
Mix cornstarch and water well Over med heat, combine remaining ingredients
- 1/4 c corn starch
- 1/4 c water
- 6 ounces pineapple juice
- 6 ounces water
- 1/2 c brown sugar
- 1/2 c granulated sugar
- 3/4 c apple cider vinegar
- 1/2 c ketchup
- 1 T soy sauce