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Recipes
Brownie Ice Cream Sandwiches
By CheeseDiva
Big hit in 2015
- For the brownies
- 3 ounces (85 grams) unsweetened chocolate, roughly chopped
- 1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt (about 2 grams)
- 2/3 cup (85 grams) all-purpose flour
- For the filling
- 2 to 3 cups ice cream (see Note up top)
Nacho Cheese Sauce
By CheeseDiva
Melt butter in a large pot or Dutch oven over medium heat
- 1/4 cup melted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon all-purpose flour
- 3 cups cold milk
- salt to taste
- 1/2 pound sharp Cheddar cheese, shredded
- 1/4 pound Monterey Jack cheese, shredded
- 1/4 pound Muenster cheese, shredded
***Honey Walnut Shrimp
By CheeseDiva
1. Bring the water to a boil and stir in the sugar
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup walnut halves
- oil for frying
- 1 pound shrimp (peeled and deviened)
- 1 egg white
- 1/2 cup corn starch
- 3 tablespoons mayonnaise
- 1 tablespoon honey
- 1/2 tablespoon sweetened condensed milk
- 1 tablespoon lemon juice
- Sliced scallions to garnish
Goat Cheese and Pear Salad
By CheeseDiva
1 Place the goat cheese, mesclun and pear in a large mixing bowl
- Ingredients
- 2/3 cup fresh goat cheese, crumbled
- 12 cups mesclun loosely packed
- 1 Bosc pear quartered lengthwise, remove core, slice to 1/8-inch thick
- 1/4 cup olive oil
- 1/3 cup diced pancetta, about 1/4-inch squares
Grilled Steak & Gorgonzola Pizza with Balsamic Glaze
By CheeseDiva
If using marinade, mix ingredients marinate steak in refrigerator that morning
- Steak
- 10 oz. New York strip steak
- Marinade, see below (optional but highly recommended; it was delicious)
- 2 T. Olive oil
- Pizza
- 1/2 lb. pizza dough
- Flour (and cornmeal if available), for work surface
- Olive oil, for brushing crust
- 1/2 cup shredded Fontina cheese
- 1/2 cup shaved Parmesan cheese
- 1/2 - 3/4 cup Gorgonzola (I used closer to 3/4, but I love bleu cheese)
- Handful of arugula
- Balsamic Reduction
- 1 cup balsamic vinegar
- 1 T. honey
- 1/4 t. black pepper
Beef Stroganoff Sandwich
By CheeseDiva
Prepare a grill or grill pan for medium-high heat
- 1/2 cup sour cream
- 2 tablespoons whole-grain mustard
- Freshly ground black pepper
- 1 pound flank steak
- 1 tablespoon Worcestershire sauce
- Kosher salt
- 3 portobello mushrooms, stems removed
- 2 tablespoons extra-virgin olive oil, plus more for oiling the grate and drizzling
- 1 large yellow onion, sliced into 1/4-inch-thick rounds
- Four 1/2-inch-thick slices rustic country bread
- 1 clove garlic, halved
- 1/2 cup fresh parsley leaves
- Juice of 1/2 lemon
Manchego & Chorizo Stuffed Mushrooms
By CheeseDiva
Stuffed mushrooms always come to mind when I’m designing a menu for a client’s hor d’oeuvres parties or my ow...
- 24 large 24 large mushrooms remove stems and carve out, reserve
- 1 1/2 cup 1 1/2 cup of the minced mushroom stems & pieces
- 1 tablespoon 1 tablespoon olive oil
- 1/2 cup 1/2 cup chopped onion
- 2 cloves 2 cloves garlic, minced
- 2 teaspoons 2 teaspoons dried crumbled oregano
- 1/4 teaspoon 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon 1/4 teaspoon coarse black pepper
- 10 oz. 10 oz. ground chorizo, remove from casing
- 3 tablespoons 3 tablespoons dry white wine
- 2 tablespoons 2 tablespoons chopped parsley
- 1 1 egg
- 1 cup 1 cup panko bread crumbs, reserve half for topping
- 1 1/4 cup 1 1/4 cup of finely grated Manchego cheese, reserving 1/4 cup for topping
- 3 tablespoons 3 tablespoons of butter, melted
- The perfect bite…
Baked Sweet and Sour Chicken
By CheeseDiva
Amazing restaurant quality sweet and sour chicken that you can make from home!
- 3-4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 1/2 cup cornstarch
- 3 eggs, beaten
- 1/4 cup canola oil
- 1 cup granulated sugar
- 4 tablespoons ketchup
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 1 tablespoon low sodium soy sauce
- 1 teaspoon garlic salt
Shrimp Fritters (Tapas)
By CheeseDiva
Heat 2 tbsp. of the oil in a 12" skillet over medium-high heat
- 1 ⁄3 cup olive oil
- 1 ⁄2 small yellow onion, finely chopped
- 12 oz. raw medium shrimp, peeled, deveined, and finely chopped
- 1 ⁄4 cup chickpea flour (available from Nuts.com)
- 2 tbsp. all-purpose flour
- 2 tbsp. roughly chopped parsley
- 1 tsp. baking powder
- 1 ⁄2 tsp. hot paprika
- Kosher salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Apricot Goat Cheese Tart with Almond Cookie Crust
By CheeseDiva
THE CRUST: Heat the oven to 375°F
- 2/3 cup toasted sliced almonds
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 stick (8 tablespoons) cold unsalted butter,
- cut into small cubes
- 1 large egg
- 1/4 teaspoon almond extract
- 2 cups dried apricots
- 1 cup water
- 1/2 cup sugar
- 10 ounces fresh goat cheese (chèvre), room temperature
- 8 ounces Neufchâtel-style cream cheese, room temperature
- 3/4 cup sugar
- 2 large eggs
- 1/4 cup heavy cream