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Recipes
Chicken Cordon Bleu Roll-Ups
By CheeseDiva
Preheat oven to 350 degrees F
- 1 tube crescent rolls
- 1 tbsp. extra-virgin olive oil
- 3/4 lb. Boneless Skinless Chicken Breast
- 3 tbsp. dijon
- 1 tsp. honey
- 1/2 lb. thinly sliced deli ham
- 1/4 lb. thinly sliced gruyere
The Ultimate Potato Gratin
By CheeseDiva
Preheat the oven to 375 degrees F
- 1 head savoy cabbage, cored, cleaned, and shredded
- 1 (2-inch) piece slab bacon, thinly sliced
- 2 tablespoons unsalted butter, plus more for greasing the gratin dish
- 4 garlic cloves, finely chopped
- 1/2 bunch fresh chives, finely chopped to 1/4 cup
- Sea salt and freshly ground black pepper
- 2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's note*
- 2 1/2 cups heavy cream
- 2 cups grated Parmesan
Swedish Meatballs - 1960's
By CheeseDiva
In 1 tablespoon hot butter in skillet, sautee onion 3 minutes, or until golden
- Meatballs:
- 5 tablespoons butter or margarine
- 3 tablespoons finely chopped onion
- 3/4 cup light cream
- 3/4 cup packaged dry bread crumbs
- 1 1/2 lb ground chuck
- 1/2 lb ground pork
- 2 eggs, slightly beaen
- 2 tablespoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon allspice
- Dash cloves
- Sauce: 2 tablespoons flour 1/2 cup light cream 1 teaspoon salt Dash pepper 1/2 teaspoon bottled gravy seasoning
- Parsley sprigs
Pork Milanese with Creamy Caper and Lemon Sauce
By CheeseDiva
For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl
- Creamy Caper and Lemon Sauce:
- 2/3 cup mascarpone cheese
- 3 tablespoons mayonnaise
- 1/4 cup whole milk
- 1/4 cup capers, drained and chopped
- 1 lemon, zested
- 1 tablespoon fresh chopped flat-leaf parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pork Milanese:
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 2 large eggs, lightly beaten
- 1 cup seasoned Italian bread crumbs
- 3 tablespoons vegetable oil
- 6 thin-cut pork chops
Butter Poached Lobster
By CheeseDiva
Bring a large pot of water to a boil
- 1 The Magdalen Islands live lobster (two pounds or more)
- 2 onions
- 2 carrots
- 2 celery stalks
- 1 tbsp of tomato paste
- 2 bay leaves
- 2 pinches of paprika
- 150 ml of white wine
- 500g of butter
- 2 pinches of thyme
- 1 teaspoon of flour
- Spinach, to serve with lobster
Baby Back Ribs with Sweet and Sticky Sauce
By CheeseDiva
1. To make rub, mix paprika, onion powder, pepper, salt, mustard, celery, and chili powder in a bowl
- FOR THE RUB:
- 1/2 cup sweet paprika
- 1/3 cup onion powder
- 1/4 cup ground black pepper
- 3 tbsp. celery seeds
- 3 tbsp. dry mustard powder
- 3 tbsp. kosher salt
- 2 tbsp. chili powder
- 2 racks baby back pork ribs (about 2 lb. each)
- FOR THE SAUCE:
- 3 cups canned whole, peeled tomatoes
- 2 cups sugar
- 1 cup honey
- 1/3 cup apple cider vinegar
- 1/4 cup molasses
- 3 tbsp. fresh lemon juice
- 2 tbsp. dark brown sugar
- 2 tbsp. Worcestershire sauce
- 2 tsp. soy sauce
- 1 1/2 tsp. kosher salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. Tabasco hot sauce
- 1/2 tsp. ground black pepper
- 1/4 tsp. ground cloves
Carrot and Tarragon Soup-No Stock
By CheeseDiva
First wash and scrape the carrots and slice them thinly, then chop the onion and lettuce fairly small
- Ingredients
- 12 oz (350 g) carrots
- 2 sprigs fresh tarragon
- 1 small onion
- outside leaves of a lettuce
- 2 oz (50 g) butter
- 1 level teaspoon sugar
- 3 level tablespoons double cream
- salt and freshly milled black pepper
Lamb Meatball and Egg Tagine
By CheeseDiva
Soak bread in ouzo for 5 minutes
- 2 slices trimmed bread
- 1/4 ouzo
- 7 tbsp. olive oil
- 1/2 c. chopped onion
- 1 lb. ground lamb
- 1 egg, beaten
- 1 tbsp. chopped fresh mint
- 1 clove minced garlic
- 1/2 tsp. oregano, dried
- 1 tsp. salt
- 1 c. flour
- 4 tbsp. unsalted butter
- 2 tbsp. olive oil
- 4 cloves garlic, minced
- 1 large yellow onion, minced
- 4 fried eggs
- 1/2 cup unpitted kalamata olives
- 1/4 cup finely chopped parsley
Sweet Corn Risotto with Sautéed Shrimp
By CheeseDiva
In a medium saucepan, bring chicken stock to a simmer
- 3 c. chicken stock
- 3 tbsp. extra-virgin olive oil, divided
- 1 small white onion, minced (about 1 cup)
- 1 c. arborio rice
- 3/4 c. dry white wine, divided
- 2 ears corn, kernels removed (about1 1/4 cup)
- 2 tbsp. unsalted butter
- 1/4 c. Parmesan cheese
- 2 tbsp. chopped parsley
- 2 cloves garlic, minced (3 tbsp.)
- 1 small shallot, minced (3 tbsp.)
- 1 tsp. crushed red pepper flakes
- 1 1/2 lb. medium shrimp
- 2 tbsp. finely chopped basil, plus more for serving
Chocolate Babka
By CheeseDiva
1. Pour the warm milk into a small bowl
- For the dough:
- 1 1/2 cups warm milk [110°F (43°C)]
- 2 (1/4 ounce each) packages active-dry yeast
- 3/4 cup plus a pinch granulated sugar
- 3 large eggs, at room temperaure
- 2 large egg yolks, at room temperature
- 6 cups all-purpose flour, plus more for the work surface
- 1 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, cut into 1-inch pieces, room temperature, plus more for bowl and loaf pans
- 1 tablespoon heavy cream
- For the filling:
- 2 1/4 pounds semisweet chocolate, very finely chopped
- 1 cup sugar
- 2 1/2 tablespoons ground cinnamon
- 1 1/2 sticks (6 ounces) butter, cut into 1-inch pieces, at room temperature
- For the streusel topping:
- 1 2/3 cups confectioners’ sugar
- 1 1/3 cups all-purpose flour
- 1 1/2 sticks (6 ounces) unsalted butter, room temperature