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Recipes
Croissant French Toast
By CheeseDiva
In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla
- 8 whole Croissants (a Rounder Shape Is Best)
- 5 whole Eggs
- 1 cup Half-and-half
- 2 Tablespoons Sugar
- 1 teaspoon Ground Cinnamon
- 2 teaspoons Vanilla Extract
- Butter, For Frying And Serving
- Warm Syrup, For Serving
- Strawberries, For Serving (optional)
- Whipped Cream, For Serving (optional)
Spaghetti with Creamy Meat Sauce
By CheeseDiva
Bring an 8-quart stock pot of water to a boil and generously season with salt
- 1 lb. spaghetti
- extra-virgin olive oil
- 1 lb. ground beef
- kosher salt
- Freshly ground black pepper
- 2 garlic cloves, minced
- 1 onion, chopped
- 1/4 c. dry red wine
- 1 tsp. dried oregano
- 1 tbsp. tomato paste
- 1 (28-oz.) can crushed tomatoes (we used San Marzano)
- 3/4 c. heavy cream
- 1/2 c. freshly grated Parmesan
- Fresh basil, for garnish
Sticky Toffee Pudding-Simon Hopkinson
By CheeseDiva
A recipe for sticky toffee pudding is sacred in the kitchen of a discerning cook
- For the Sticky Toffee Pudding:
- For the Sponge:175g/6oz dates, chopped
- 1 rounded tsp bicarbonate of soda
- 50 g/2oz salted butter
- pinch salt
- 75 g/2 1/2oz demerara sugar
- 75 g/2 1/2oz molasses sugar
- 2 free-range eggs
- 175 g/6oz self-raising flour
- 1 tsp vanilla extract
- butter, for greasing
- 250 ml/9fl oz double cream
- 80 g/3oz butter
- 80 g/3oz molasses sugar
- For the extra sauce:
- 300 ml/10fl oz whipping cream
- 50 g/2oz molasses sugar
- 50 g/2oz salted butter
- double cream, to serve
Blum’s Coffee Toffee Pie
By CheeseDiva
Instructions Pie Shell: Pillsbury used to sell a box of premade pie crust mix
- 1/2 package pie crust mix
- 1/4 cup brown sugar
- 3/4 cup walnuts, chopped
- 1 ounce unsweetened chocolate, grated
- 1/2 cup butter
- 3/4 cup sugar
- 1 ounce unsweetened chocolate, grated
- 2 teaspoons instant coffee
- 2 eggs
- 2 cups whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons instant coffee
- 1/2 cup powdered sugar
Caramelized Onion & Steak Quesadilla
By CheeseDiva
Directions: Get a pan large enough to fit your tortilla on medium heat, add butter and saute the onions
- 1/2 of a steak
- Havarti cheese
- Thyme
- Onions
- Barbecue sauce
- Butter
- 1 tortilla (I used tomato flavoured)
- Garden vegetable cream cheese
- Tomato based pizza/pasta sauce
Ricotta Cheese
By CheeseDiva
Add ingredients to a 4-quart pot
- 4 cups whole milk
- 1 cup heavy cream
- 3/4 cup buttermilk
- 1/2 teaspoon salt (I use 2 teaspoons Maldon salt)
TORTA DI TRE CIPOLLE CON TALEGGIO
By CheeseDiva
Make crust: Mix flour and salt in large bowl
- ingredients
- For crust - Or use ready made Puff Pastry
- 2 3/4 cups all purpose flour
- 1/4 teaspoon salt
- 1 large egg, beaten to blend
- 1 1/2 tablespoons olive oil
- 6 tablespoons (3/4 stick) unsalted butter, melted, cooled
- 1/3 cup cold milk
- For topping
- 3 1/2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
- 3 tablespoons extra-virgin olive oil
- 1 large red onion, thinly sliced
- 1 cup sliced green onions
- 1 large egg, beaten to blend
- 8 ounces Taleggio cheese, cut into small pieces
- 2 tablespoons grated Parmesan cheese
- preparation
Loaded Bacon Ranch Dip
By CheeseDiva
Instructions In small bowl, combine sour cream and dressing mix
- 2 2 2 cups (16 ounces) sour cream
- 1 1 ounce) envelope 1 (1 ounce) envelope Ranch dressing mix
- 1 1 1 medium tomato, deseeded and chopped
- 1 1 ounce) can 1 (4 ounce) can sliced olives, rinsed and drained
- 3 3 3 Tablespoons finely chopped red onion
- 1 1 1 cup (4 ounces) shredded Monterey Jack cheese
- 4 4 4 slices bacon (about 4 ounces) bacon (chopped, cooked, and drained)
- tortilla chips, corn chips, or veggies for serving
Zucchini au Gratin- Julia
By CheeseDiva
Directions Grate the zucchinis using a box grater
- 3 large zucchini
- 1 shallot, minced
- 2 tbsp butter
- For sauce
- 2 tbsp butter
- 2 tbsp flour
- pinch of salt and pepper
- 2 tbsp Parmesan cheese
- 1.5 cups milk
Nutty Crunch Cookies
By CheeseDiva
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 m...
- 1 cup blanched hazelnuts
- 1/2 cup unsalted, roasted almonds
- 1/2 cup (packed) light brown sugar
- 1 teaspoon kosher salt
- 1/2 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces