CheeseDiva's profile page
Recipes
Ina Garten’s Make-Ahead Coquilles St.-Jacques
By CheeseDiva
Set a saucepan over medium heat, and melt 4 tablespoons of the butter in it
- 8 tablespoons unsalted butter, divided
- 1/4 cup all-purpose flour
- 1 1/2 cups seafood stock, clam juice or low-sodium chicken stock
- 1 cup heavy cream
- 1/4 teaspoon curry powder
- Kosher salt and freshly ground black pepper, to taste
- 3 large shallots, peeled and diced, approximately 1 cup
- 12 ounces cremini mushrooms, cleaned, stems discarded, sliced
- 1/4 cup brandy or Cognac
- 1 1/2 cups fresh bread crumbs (approximately 6 slices white bread, crusts removed, finely chopped or pulsed in a food processor)
- 1/4 cup minced flat-leaf parsley
- 5 ounces Gruyère cheese, grated
- 1/4 cup extra-virgin olive oil
- 2 pounds bay scallops, or quartered sea scallops, abductor muscles removed
Homemade Condensed Milk
By CheeseDiva
Combine milk, cream, sugar, and salt in a 5-quart stainless steel saucier
- 4 cups (32 oz.) milk (any percentage will do)
- 3 ⁄4 cup (6 oz.) heavy cream
- 1 cup (7 oz.) sugar
- 1 ⁄8 tsp. Diamond Crystal kosher salt (half as much if iodized)
Strawberry Sorbet
By CheeseDiva
Makes almost 3 cups Food processor or blender Rinse and hull the berries and put them in a food processor or bl...
- 1 pound (4 cups) ripe, flavorful strawberries
- 1/2 cup plus 2 tablespoons strawberry (or raspberry) preserves
- Pinch of salt
- 2 teaspoons fresh lemon juice, or to taste
- 1/3 cup water
- Food processor or blender
Shrimp and Scallop Curry
By CheeseDiva
Melt butter in heavy large skillet over medium-high heat
- 1 tablespoon butter
- 2 tablespoons minced peeled fresh ginger
- 4 large garlic cloves, minced
- 1 tablespoon curry powder
- 1 1/2 pounds uncooked large shrimp, peeled, deveined
- 1 pound sea scallops
- 6 green onions, chopped
- 1 cup whipping cream
- 1 teaspoon grated lemon peel
- 1 1/2 cups long-grain white rice, freshly cooked
- 1/2 cup chopped fresh cilantro
Snickerdoodle Mix in a Jar
By CheeseDiva
In a large bowl, combine the flour, salt, baking soda, cream of tartar, and sugar
- 2 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 1/2 cups white sugar
Dreamy Cream-Filled Cupcakes
By CheeseDiva
1 Heat oven to 350°F (325°F for dark or nonstick pans)
- 1 box Betty Crocker™ Super Moist™ devil's food cake mix
- Water, vegetable oil and eggs called for on cake mix box -sub coffee for water
- 1 1/2 containers Betty Crocker™ Whipped fluffy white frosting/or cream cheese frosting
- 1/2 cup miniature semisweet chocolate chips
Grilled Ham and Brie
By CheeseDiva
Heat skillet over medium-low heat
- 4 tablespoons butter, room temperature
- 4 tablespoons Dijon mustard
- 4 tablespoons raspberry preserves
- 8 ounces Wisconsin Brie Cheese, thinly sliced
- 8 slices Black Forest ham, thinly sliced
- 8 slices multigrain bread
Creamy Pancetta Dressing
By CheeseDiva
Heat a saucepan over medium-high heat
- 1 1/2 cups roughly cut pancetta
- 1 onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons minced fresh thyme leaves
- 1/4 cup cider vinegar
- 1 cup mayonnaise
- 1 cup sour cream
- Freshly ground black pepper
Grilled Marinated Eel River T-Bone Steaks with Truffle Tremor Butter
By CheeseDiva
• Chop the fresh thyme. Place the cloves of garlic on a cutting board and, with the flat side of a knife, crush t...
- Truffle Tremor Butter:
- 1 bunch fresh thyme or 1 1/2 tablespoons dried thyme
- 10 cloves garlic
- 1 red onion, peeled
- 2 ounces extra-virgin olive oil
- 3 ounces red wine
- 6 sixteen to twenty-ounce organic Eel River T-bone steaks
- Truffle Tremor Butter, recipe follows
- 4 ounces Truffle Tremor cheese
- 2 ounces good-quality unsalted butter
- 1 tablespoon truffle oil or 1/4 ounces black truffle, shaved into very thin slivers
- Sea salt and freshly ground black pepper
Sid’s Onion Burger
By CheeseDiva
For these addictively tasty burgers, ground beef is pressed onto the griddle with paper-thin slices of onion and se...
- 4 tbsp. canola oil
- 1 lb. ground beef,
- gently formed into 6 balls
- 2 medium yellow onions,
- very thinly sliced with a mandoline
- or a sharp knife and divided into
- 6 equal portions
- Kosher salt, to taste
- 6 slices american cheese
- 6 hamburger buns, toasted