CheeseDiva's profile page
Recipes
TEMPURA
By CheeseDiva
Eventually, I turned to the chef Tadashi Ono, with whom I have collaborated on several cookbooks, for the answer
- FOR THE DIPPING SAUCE:
- 1 6" piece kombu (dried sea kelp)
- 2 1 cup (about 1/2 oz.) katsuobushi (dried, smoked bonito flakes)
- 3 1/4 3 1/4 cup mirin (sweet rice wine)
- 4 1/4 4 1/4 cup soy sauce
- 5 1/2 5 1/2 cup finely grated peeled daikon
- FOR THE TEMPURA:
- 6 cups corn oil
- 3/4 cup Asian sesame oil
- 16 fresh ginkgo nuts, shelled and peeled, or canned ginkgo nuts, drained and patted dry
- 8 snow peas, trimmed
- 1 egg
- 1 1/4 cups cake flour
- 12 large shrimp, peeled with tail shells intact, deveined, bellies deeply scored crosswise in 3 places, and patted dry
- 1 2-oz. piece (about 12" long) skinless anago (fresh seawater eel) filet, quartered crosswise and patted dry (optional)
- 4 skinless, boneless, headless, cleaned kisu
- or 1 5–6-oz. skinless flounder filet, quartered crosswise; patted dry
- 4 shiitake mushrooms, stemmed
- 4 medium asparagus spears, trimmed of tough fibrous ends
- 1 small Japenese eggplant, trimmed, halved crosswise, then lengthwise, with skin of each piece scored with an X
- 2 sea scallops, connective muscle removed and discarded, scallops halved crosswise and patted dry
Chocolate Fondue
By CheeseDiva
Sift the cocoa into mixing bowl and set aside
- 1 cups premium cocoa powder (Valrohna or Scharffen Berger), sifted
- 1 1/4 cups spring water
- 1 1/2 cups granulated sugar
- 1/4 cup corn syrup
- 1/2 cup plus 5 tablespoons heavy cream
- 5 ounces 62% Scharffen Berger (premium semi-sweet chocolate), chopped
- Pound cake and fruit (such as bananas, apples, strawberries, and plums), cut into bite sized pieces
- Angel Food Cake
- Whole nuts
- Marsmallows
A WRONG AND IRRESPONSIBLE SANDWICH
By CheeseDiva
Preheat the broiler on high
- Ingredients:
- 2 2 sandwiches
- 6 6 6 slices of soft white bread/toast
- 1 1 1 large egg
- 6 6 6 thinly sliced ham
- 2 2 2 2 of Japanese kewpie mayonnaise (or mix 2 tbsp of American mayonnaise w/ 2 tsp of honey)
- 2 2 2 tbsp of unsalted butter, room temperature
- 1/4 1/4 1/4 cup of whole milk
- 3 3~4 3~4 tbsp of granulated sugar
Cheeseburger Quesadillas
By CheeseDiva
He said he would meet us at the place at 4:00, so we were naturally about 20 minutes early in our feverish exciteme...
- For serving:
- 2 tablespoons butter (for the pan)
- 1 pound ground beef
- 1 teaspoon Worcestershire sauce
- Lawry's Seasoned Salt
- image: http://ir-na.amazon-adsystem.com/e/ir?t=yammsnosh04-20&l=as2&o=1&a=B0087ASM6E
- 4 10-inch flour tortillas
- 3 1/2 cups grated sharp cheddar cheese
- Chopped tomatoes
- Lettuce
- Pickles (I used bread and butter chips)
- Ketchup and mustard or the sauce below
- Sauce (simply mix all the ingredients together):
- 1/2 cup ketchup
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- Cayenne pepper and Paprika to taste
Wild Rice Chicken Supreme
By CheeseDiva
INSTRUCTIONS Cook contents of rice and seasonings packet according to package directions
- 1 box UNCLE BEN’S® Long Grain & Wild Rice Original Recipe
- 1/4 cup butter or margarine
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1 tsp. salt
- 1 tsp. black pepper
- 1 cup half and half 1 cup chicken broth
- 2 cups cooked chicken, cubed
- 1/3 cup fresh parsley, chopped
- 1/4 cup slivered almonds, chopped
- 1/2 cup toasted panko breadcrumbs
SPINACH, PANCETTA & RICOTTA FRITTAT
By CheeseDiva
Preheat oven to 425. Use an oven-safe skillet (no plastic handles) on a burner at medium-high
- 2 tablespoons olive oil
- 1/2 cup cubed pancetta (or bacon cut into strips)
- 1/2 onion finely diced or grated
- 1 cup frozen spinach
- 6 eggs
- 6 tablespoons whole milk
- 3/4 cup ricotta cheese
- salt & pepper
Country Ham Corn Cakes
By CheeseDiva
Southern Living APRIL 2012
- 1 (6-oz.) package buttermilk cornbread mix
- 2/3 cup water
- 3/4 cup fresh corn kernels
- 1/3 cup finely chopped country ham
The Best Ever Southern Peach Cobbler
By CheeseDiva
Fresh sweet peaches baked in a spiced sugar mixture and topped with the most amazing cobbler topping
- For Cobbler:
- Southern Peach Cobbler
- 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
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter, chilled and cut into small pieces
- 1/2 cup boiling water
- FOR SPRINKLING:
- 3 tablespoons white sugar
- 1 tsp. cinnamon
Torta Pasqualina
By CheeseDiva
Pastry: Place the flour, salt, and olive oil in a bowl and add water, little by little, until you have a dough tha...
- For the pastry:
- 4 cups (500 grams) bread flour
- 1 teaspoon salt
- 2 tablespoons olive oil (plus more for brushing dough)
- 1 1/4 cups (about 310 milliliters) water, or as needed
- For the filling:
- 2 pounds (1 kilogram) swiss chard (or other greens such as spinach)
- 1/2 medium brown onion, chopped finely
- 2 tablespoons olive oil
- Salt and pepper
- 1 handful fresh marjoram leaves
- 8 eggs
- 1 cup (120 grams) grated Parmesan cheese
- 1 1/2 cups (about 350 grams) ricotta
- 1 pinch ground nutmeg
Wake Potatoes
By CheeseDiva
Spray a 9” x 13” baking dish with nonstick cooking spray
- 2 (14.75) oz cans Cream of Chicken soup
- 1/2 cup butter
- 1/2 cup milk
- 1 (8 oz) bar extra sharp white cheddar cheese, shredded
- 1 cup heavy cream (Or, sour cream?)
- 1/2 tsp ground black pepper
- 2 (26 oz) bags O’Brien potatoes; defrosted and drained