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Recipes
Shrimp Carbonara
By CheeseDiva
In a large pot of boiling salted water, cook pasta according to package instructions; drain well
- 12 ounces bucatini*
- 4 slices bacon, diced
- 2 cloves garlic, minced
- 8 ounces medium shrimp, peeled, deveined and roughly chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- 4 ounces cream cheese, cubed
- 1/4 cup half and half*, or more, as needed
- 1/2 cup frozen peas
- 1/4 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Kuleto’s Chicken Breast Stuffed w/ Herbed Ricotta
By CheeseDiva
In a small bowl, mix ricotta, tomatoes, herbs and 1 tsp
- 1 c. whole milk ricotta
- 3 tbsp. reconstituted sun-dried tomatoes
- 2 tbsp. chopped basil
- 1 tsp. chopped chives
- 2 tsp. chopped fresh oregano
- 2 tsp. minced garlic
- salt and pepper to taste
- 4 - 8 oz. chicken breast halves with upper wing joint attached (called Suprème in French)
- 2 tbsp. olive oil
- Flour for dredging
- 2 tsp. minced shallots
- 1/3 c. dry white wine
- 1 1/2 c. sliced roasted and peeled red, yellow peppers combination
- 4-5 tbsp. butter
- 12 long chives for garnish
Sweet Hungarian Pancakes - Dads
By CheeseDiva
Beat yolks, add milk, flour, sugar, rum and salt
- 2 eggs, separated
- 1 cup milk
- 1/2 cup flour
- 1 Tab. sugar
- 1 Tab. rum
- 1/8 tsp. salt
- 2 Tab. melted butter
- Jam -- hazelnuts -- powdered sugar
Twice-Cooked Pork Tenderloin
By CheeseDiva
Sprinkle meat with salt and pepper
- 1 boneless pork tenderloin, about 1 pound
- Salt and freshly ground black pepper
- 4 tablespoons butter, extra virgin olive oil, or a combination
- 1/4 cup cream
- 1 tablespoon Dijon mustard, lemon juice or Calvados, optional
- Chopped fresh parsley leaves for garnish, optional
Cheesy Bacon Egg Brunch Casserole
By CheeseDiva
Preheat oven to 350°F. Cook bacon in large skillet until crisp
- 8 slices bacon
- 1 medium onion, chopped (1 cup)
- 1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
- 2 cups (8 ounces) shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup cottage cheese
- 5 eggs
- 1 1/2 cups milk
- 2 teaspoons McCormick® Mustard, Ground
- 1/2 teaspoon McCormick® Nutmeg, Ground
- 1 teaspoon McCormick® Black Pepper, Ground
Bacon and Egg Pie Recipe | SAVEUR
By CheeseDiva
Heat oven to 400°. Whisk together ketchup and Worcestershire in a small bowl; set aside
- 1 ⁄2 cup ketchup
- 1 ⁄4 cup Worcestershire sauce
- 2 sheets (9″ x 11″) frozen puff pastry, thawed and chilled
- 20 eggs
- 1 tbsp. heavy cream
- 1 lb. sliced bacon, roughly chopped
- Kosher salt and freshly ground black pepper, to taste
Julia Child's Garlic Mashed Potatoes
By CheeseDiva
Boil garlic in a 1-qt. saucepan of water 2 minutes; drain and peel
- 30 cloves garlic, unpeeled
- 8 tbsp. unsalted butter
- 2 tbsp. flour
- 1 cup whole milk
- 2 1⁄2 lb. russet potatoes, peeled and cut into 1" pieces
- Kosher salt and freshly ground white pepper, to taste
- 1 ⁄4 cup heavy whipping cream
- 1 ⁄4 cup minced parsley
Todd's Snickerdoodles
By CheeseDiva
Heat oven to 400°. Combine 1 1⁄2 cups sugar, butter, shortening, baking powder, vanilla, and salt in a bowl and...
- 2 cups sugar
- 1 ⁄2 cup unsalted butter, softened
- 1 ⁄2 cup vegetable shortening, softened
- 2 tsp. baking powder
- 1 tsp. vanilla extract
- 3 ⁄4 tsp. kosher salt
- 2 eggs
- 2 3⁄4 cups flour
- 2 tsp. ground cinnamon
Kartoffelpuffer, Latke, Potato Pancake Recipe | SAVEUR
By CheeseDiva
Peel potatoes and onions, and finely grate using a box grater
- 3 large russet potatoes (about 2 1⁄2 lb.)
- 2 medium yellow onions
- 1 ⁄3 cup flour
- 3 eggs
- Kosher salt, to taste
- Ground white pepper, to taste
- Canola oil, for frying
- Applesauce, for serving
Sticky Toffee Pudding--Stephen Markwick - Bath
By CheeseDiva
preheat the oven to 180c and butter a baking tin approx size 8x5" boil the dates in water approx ½ pint unti...
- Sticky Toffee Pudding
- Ingredients
- 2 oz unsalted butter
- 6 oz dates chopped
- 1 tsp bicarbonate of soda
- 6 oz castor sugar
- 2 eggs
- 6 oz flour (self raising)
- 1 tsp vanilla extract
- For the sauce
- 1/2 pt double cream
- 2 oz dark brown sugar
- 1 tsp treacle