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Recipes
Make Ahead Scrambled Eggs
By CheeseDiva
Beat eggs with cream in a large bowl
- 12 eggs
- 1/2 cup heavy cream
- 2 Tbsp. butter
- 1 cup sour cream
- 1 cup shredded Cheddar cheese
- 1/8 tsp. white pepper
- 1/2 tsp. salt
***Old-fashioned Linguine with White Clam Sauce
By CheeseDiva
In a 5 qt pot, heat water to a boil and cook pasta until al dente
- 3 tablespoons butter
- 3 tablespoons extra virgin olive oil
- 8 os. diced pancetta
- 1 small diced onion
- 4 cloves garlic, minced
- 1 pinch crushed red pepper flakes -- I do not use
- 1/2 cup white wine
- 1 cup cream
- 1 tablespoon lemon juice
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 can whole clams with juice
- 3 cans minced/chopped clams, with juice
- 1/2 cup chopped parsley
- 1/2 cup shredded parmesan cheese
- 1 lb linguine or 1 lb thin spaghetti
Spaghetti alla Carbonara-Nigella
By CheeseDiva
Put a large pan of water on to boil for the pasta
- 1 pound spaghetti
- 2 cups cubed pancetta rind removed
- 2 teaspoons olive oil
- 1/4 cup dry white wine or vermouth
- 4 eggs
- 1/2 cup freshly grated Parmesan
- 1/4 cup heavy cream
- Freshly ground black pepper
- Freshly ground nutmeg
Corn Casserole with Cheddar and Bacon Recipe | SAVEUR
By CheeseDiva
Heat oven to 375°. Heat bacon in a 6-qt
- 4 slices bacon, finely chopped
- 6 tbsp. unsalted butter, cubed
- 4 cloves garlic, finely chopped
- 1 ⁄2 cup flour
- 3 cups milk
- 4 oz. cream cheese, cubed
- 2 oz. Velveeta, cubed
- 2 cups grated extra-sharp cheddar cheese
- 1 tsp. paprika
- 3 lb. fresh or frozen corn kernels
- Kosher salt and freshly ground black pepper, to taste
Crispy Shrimp Pasta
By CheeseDiva
Cook pasta according to package directions
- 4 oz fettuccine pasta
- 3/4 lb raw shrimp, peeled, deveined and tails removed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 2 tablespoon flour
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/4 cups low-sodium chicken broth
- 1/2 cup whipping cream
Bacon XO Sauce | SAVEUR
By CheeseDiva
In a 4-qt. saucepan filled with 1 inch of water, fit a steamer insert or small sieve into the pan and bring the wat...
- 8 dried scallops (about 1 1⁄2 oz.)
- 1 cup vegetable oil
- 8 oz. bacon, minced
- 1 ⁄4 cup karashi mentaiko (spicy cod roe)
- 1 ⁄4 cup shirasu (frozen baby anchovies)
- 6 garlic cloves, minced
- 3 shallots, minced
- 1 fresno chile, stemmed and minced
- 1 Thai chile, stemmed and minced
- 2 tbsp. chicken stock
- 1 tbsp. packed light brown sugar
- 1 ⁄2 tsp. kosher salt
Umbrian Pork & Potatoes-Filetto di Maiale con Bacche di Ginepro
By CheeseDiva
1. Make the potatoes: Heat oil in a 12" skillet over medium-high
- FOR THE POTATOES:
- 1/3 cup olive oil
- 1 lb. russet potatoes, peeled and cut into 1" pieces
- 10 oz. green beans, trimmed
- 1 1/2 tbsp. minced sage
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- FOR THE PORK:
- 3 tbsp. lard or olive oil
- 2 oz. guanciale or pancetta, minced
- 1 (1-lb.) pork tenderloin
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp. juniper berries
- 4 sprigs rosemary
- 3 sprigs thyme
- 2 bay leaves
- 2 cloves garlic, minced
- 2 sprigs flowering fennel, optional
- 1 cup dry white wine
- 1 cup chicken stock
Mav's Reese's Cupcakes
By CheeseDiva
DIRECTIONS 1 Heat oven to 350°F
- 20 REESE'S Peanut Butter Cups*, divided
- 1 package (about 18 oz.) white cake mix with pudding in the mix
- 1/4 cup REESE'S Creamy Peanut Butter
- PEANUT BUTTER CRÈME FROSTING (recipe follows)
- 1 can fluffy whie frosting
- Reeses Minis
Apple Fritter Bread
By CheeseDiva
Preheat oven to 350 degrees
- 1/3 cup Domino light brown sugar
- 1 teaspoon ground cinnamon
- 2/3 cup Domino white sugar
- 1/2 cup Land O’ Lakes butter, softened
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups Gold Medal all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup McArthur milk
- 2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon
- Old-Fashioned Creme Glaze
- 1/2 cup of Domino powdered sugar
- 1-3 tablespoons of McArthur milk or cream- (depending on thickness of glaze wanted)
Rolls of chicken breast with Gruyère AOP
By CheeseDiva
Halve each filet to obtain 8 filets in total
- 4 filets of chicken breast
- 100g Gruyère AOP
- 150ml white wine
- 8 sage leaves (facultative)
- 2 tablespoon strong mustard
- Olive oil
- Salt and pepper