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Recipes
Ming's Chinese Chicken Salad
By CheeseDiva
Marinate chicken pieces in the marinade ingredients for 2 hours or overnight
- 1 pound chicken pieces
- Marinade
- 2 tablespoon sherry
- 2 tablespoon vegetable oil
- 2 tablespoon cilantro
- 1 tablespoon hoisin sauce
- 1 tablespoon grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon dry mustard
- salt to taste
- Other Ingredients
- 1/2 cup chopped peanuts
- 1/4 cup sesame seeds, browned
- 2 cup rice sticks, deep fried
- 2 cup shredded lettuce
- 2 stalks green onion, shredded
- 1/4 cup cilantro
Cream Cheese Pound Cake - for Mar
By CheeseDiva
Preheat oven to 325 degrees F
- 1 1/2 cup (3 sticks) butter, slightly softened
- 1 (8-ounce) package cream cheese, softened
- 3 cups sugar
- 2 teaspoons vanilla extract
- 6 eggs
- 3 cups all-purpose flour
Holy Yum Chicken
By CheeseDiva
Preheat oven to 450 degrees
- 1 1/2 - 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)
- 1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
- 1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
- 1 tbsp. rice wine vinegar
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 tbsp. cornstarch
- 2 tsp. fresh rosemary for garnish
Caramelized-Shallot Mashed Potatoes
By CheeseDiva
Jeanne Thiel Kelley
- 6 tablespoons (3/4 stick) butter, divided
- 2 cups sliced shallots
- 3/4 cup whole milk
- 2 pounds large Yukon Gold potatoes, peeled, quartered
Mashed Potato Casserole with Pulled Chicken and Crispy Bacon
By CheeseDiva
Preheat the oven to 425°
- One 6-ounce chicken breast
- 5/8 teaspoon sea salt
- 5/8 teaspoon freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 3 medium russet potatoes
- 3 slices bacon
- 1/4 cup cream cheese
- 1/2 cup water
- 2 garlic cloves, finely minced
***Monku in San Mateo’s Trader Vic’s Rice
By CheeseDiva
Brown rice, onion and green pepper in oil
- 1 c. long grain rice
- 1 lge. onion, chopped
- 1/2 c. green pepper, chopped
- 2 tbsp. olive oil
- 1 can cr. of mushroom soup
- 1 can consommé
Chocolate Mousse - Easy
By CheeseDiva
1 Put choc. chips in blender with egg yolks
- 12 oz. semi-sweet choc. chips
- 4 egg yolks
- 2 1/2 cup whipping cream
- 3 tbsp. brandy
Filet Oskar (Steak with Crab and Hollandaise)
By CheeseDiva
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)
Goat Goddess Griled Cheese
By CheeseDiva
Combine grated cheeses and room-temperature chèvre with 1 tablespoon each chopped cilantro, parsley and dill, ½ t...
- Goat Goddess Grilled Cheese Sandwich
- A compound cheese mix can be seasoned, shaped into a log and sliced off when you’re ready to make the grilled cheese sandwich. This mix is inspired by the bright citrus and herbal flavors of fresh goat cheese and by Green Goddess dressing.
- Makes: 6 sandwiches
- 6 ounces Vermont Creamery Chèvre - room yemp.
- 6 ounces rindless Cypress Grove Midnight Moon grate cold
- 4 ounces Capriole Mont St. Francis, grate cold.
- 1 Tab. each: cilantro, parsley, dill
- 1/2 tsp. lemon zest
Peach Cobbler I
By CheeseDiva
Delicious with a scoop of vanilla ice cream or a dollop of whipped cream
- MIX TOGETHER:
- 8 fresh peaches - peeled, pitted and sliced into thin wedges
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup boiling water
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon