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Recipes
Creamy Macaroni and Cheese
By CheeseDiva
Heat oven to 375 degrees and position an oven rack in upper third of oven
- 2 tablespoons butter
- 1 cup cottage cheese (not lowfat)
- 2 cups milk (not skim)
- 1 teaspoon dry mustard
- Pinch cayenne
- Pinch freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound sharp or extra-sharp cheddar cheese, grated
- 1/2 pound elbow pasta, uncooked.
Sticky Rice
By CheeseDiva
Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain
- 1 1 1 cup glutinous (sweet) rice, preferably long-grain
- Coconut Milk
Candied Pecans-Balsamic
By CheeseDiva
Heat oven to 325°. Spread pecan halves on a parchment paper-lined baking sheet
- 2 cups pecan halves
- 1/2 cup packed light brown sugar
- 2 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- 1/2 tsp. flake sea salt
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
Magic Pan Sweet-Sour Dressing
By CheeseDiva
Whisk together in small bowl until creamy & blended
- 1/2 cup oil
- 1/4 cup white wine tarragon vinegar
- 1/2 tsp. tarragon
- 1 1/2 tsp. sugar
- 1/4 tsp. salt
- 1/8 tsp. pepper
- dash hot pepper sauce
Best Chicken Francese
By CheeseDiva
Remove chicken skin, then butterfly cut your breast
- 2 chicken breasts
- Half cup plain flour
- 2 eggs
- 1 handful of fresh parsley
- 50 g - 2oz Parmesan cheese
- 1 cup white wine (click for wine alternatives)
- 1 cup chicken stock
- 1 garlic clove
- 4 tbsp olive oil
- 4 tbsp butter
- Half lemon
- Salt and pepper
Turmeric Water
By CheeseDiva
In order to prepare turmeric water, add one teaspoon of ground turmeric with a dash of black pepper in warm water
- 1 tsp. ground turmeric
- dash black pepper
- warm water
***Mim's Classic Creamed Spinach
By CheeseDiva
I thought I was so cool when I learned how to make this in high school
- 2 tablespoons butter
- 2 chopped shallots
- 2 tablespoons all-purpose flour
- 2 (10-ounce) packages frozen chopped spinach, thawed and well drained (see Note)
- 1 cup (1/2 pint) heavy cream
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Tyler Florence’s Turkey Hack
By CheeseDiva
Prepare the turkey. If the butcher did not spatchcock the turkey, remove the heart and giblets and reserve; discar...
- 8 cups stuffing
- Bird -- chicken or turkey -- spatchcocked
- Grapeseed or vegetable oil, as needed
- Kosher salt
- Freshly ground black pepper
- 1 to 2 bunches sage
- 1 to 2 bunches thyme
Rigatoni with Ricotta
By CheeseDiva
01 In a medium bowl, whisk together the ricotta, Parmesan, eggs and yolks, ¼ cup of the water, and ½ teaspoon eac...
- 1 cup whole-milk ricotta cheese
- 2 ounces Parmesan, finely grated (about 1 cup), plus extra to serve
- 2 large eggs, plus 2 large egg yolks, beaten
- 4 cups warm water, divided
- Kosher salt and ground black pepper
- 6 slices bacon cut into 1/2-inch pieces (about 6 ounces)
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- 12 ounces rigatoni pasta
- 1 cup frozen peas, thawed
- 1 cup whole-milk ricotta cheese
- 2 ounces Parmesan, finely grated (about 1 cup), plus extra to serve
- 2 large eggs, plus 2 large egg yolks, beaten
- 4 cups warm water, divided
- Kosher salt and ground black pepper
- 6 slices bacon cut into 1/2-inch pieces (about 6 ounces)
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- 12 ounces rigatoni pasta
- 1 cup frozen peas, thawed