CheeseDiva's profile page
Recipes
Bacon Brie Potato Skins
By CheeseDiva
Need an appetizer for your team’s bowl game of NFL playoffs? Try these potato skins! They can be baked up the mor...
- 5 pounds russet potatoes, about 12 potatoes
- 8 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon coarse ground black pepper
- 1 pound thick cut bacon, cooked, drained on paper towels, chopped into bite sized pieces
- 1 pound Brie cheese, rind removed, torn into bite-sized pieces
- 1/2 cup chopped scallions (white and green part)
Peanut Butter Icing
By CheeseDiva
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted wi...
- 1 cup confectioners' sugar
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter, at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup heavy cream
CREAMY ONION SOUP WITH BAY SHRIMP
By CheeseDiva
In a large pot, heat the oil over medium heat
- 1/4 cup olive oil
- 4 pounds sweet onions, peeled and finely chopped (about 16 cups)
- 3 tablespoons white basmati rice
- 1/4 cup white wine
- 2 cups clam juice
- 1 teaspoon dried thyme
- 1/4 cup marsala wine
- Salt and freshly ground black pepper
- 2 cups whipping cream
- 8 ounces tiny cooked shrimp
- Fresh thyme leaves, for garnish
Cong You Bing (Scallion Pancakes)
By CheeseDiva
1. Process 2 cups flour and baking powder in a food processor
- 4 cups flour, plus more
- 1 tbsp. baking powder
- 1 tbsp. kosher salt
- 1/3 cup canola oil
- 2 tbsp. toasted sesame oil
- 1 1/2 cup thinly sliced scallions
- 1 tsp. crushed red chile flakes
- 1/2 tsp. ground white pepper
LOBSTER TEMPURA WITH GRITS…
By CheeseDiva
1. For grits: Put butter and stock in a heavy-bottomed pot and bring to a boil over medium-high heat
- FOR GRITS:
- 2 tbsp. butter
- 2 cups chicken stock
- 1/2 cup stone-ground grits
- 1 cup heavy cream
- Salt and freshly ground white pepper
- 1 tsp. grated lemon zest
- FOR LOBSTER:
- 2-3 cups vegetable oil 1
- 2-lb. steamed lobster, meat removed from shell
- Salt and freshly ground white pepper
- 1 cup flour
- 1 cup heavy cream
Cream Cheese Banana Bread
By CheeseDiva
Beat butter and cream cheese until creamy
- 3/4 C. Butter, softened
- 8 oz. pkg. cream cheese, softened
- 2 C .Sugar
- 2 large eggs
- 3 C. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 C. mashed bananas (about 4 bananas)
- 1 C. Chopped Nuts
- 1/2 tsp. Vanilla
Company Casserole
By CheeseDiva
Cook noodles; drain and set aside
- 8 ounces egg noodles
- 1 lb ground beef
- 1 (15 ounce) can tomato sauce
- 1 (8 ounce) package cream cheese
- 1 ⁄4 cup sour cream
- 1 cup small curd cottage cheese
- 1 ⁄2 cup chopped green onion
- 2 tablespoons chopped green peppers
- 2 tablespoons melted butter
Crab and Ricotta Cannelloni
By CheeseDiva
Bring a large pot of salted water to a boil over high heat
- 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
- 1 cup whole milk ricotta cheese
- 3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
- 1 egg yolk
- 1/2 cup chopped fresh basil leaves
- 1 pound lump crabmeat
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- Bechamel Sauce, recipe follows
- 5 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- Pinch freshly grated nutmeg
Breakfast Salad with Espresso Vinaigrette Recipe | SAVEUR
By CheeseDiva
In a 12-inch skillet, heat 2 tablespoons butter over medium-high
- 12 tbsp. unalted butter
- 8 oz. slab bacon, cut into 1⁄4-inch-thick lardons
- 8 oz. king trumpet mushrooms (about 4), halved
- 1 (8-oz.) loaf white country bread, torn into 1 1⁄2-inch pieces
- Kosher salt and freshly ground black pepper
- 1 1⁄2 tsp. instant espresso powder
- 1 tsp. sugar
- 1 tbsp. red wine vinegar
- 3 tbsp. olive oil
- 8 oz. frisee, trimmed
- 2 avocados, halved, pitted, peeled, and thinly sliced
- 4 large soft-boiled eggs
Ricotta Zucchini Eggplant Bake
By CheeseDiva
Place racks in upper and lower thirds of oven; preheat to 450°
- 1 large globe eggplant
- 2 large zucchini and/or summer squash
- 24 ounces cherry and/or grape tomatoes
- 8 garlic cloves, unpeeled
- 5 tablespoons olive oil, plus more
- Kosher salt
- 8 ounces fresh ricotta (about 1 cup)
- ¾ teaspoon crushed red pepper flakes
- 8 ounces salted low-moisture mozzarella, grated, divided
- 1 cup basil leaves, divided