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Recipes
Peach, Proscuito & Brie Tart
By CheeseDiva
Instructions Cut the peaches in half, take out the pit and then cut into ¼ inch slices
- 1/2 package puff pasty
- 3 peaches
- 4 strips of prosciutto
- 1/2 a medium round brie (6 inches across)
- 4 tbsp honey
- 4 tbsp balsamic reduction
Blue (Bleu) Cheese Dressing (The Chart House)
By CheeseDiva
This recipe belongs to The Chart House Restaurant
- 3/4 cup sour cream
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/3 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 1/3 cups mayonnaise
- 6 ounces crumbled blue cheese
Chicken Fettuccine Bake
By CheeseDiva
Heat oven to 350. Spray baking dish; square 8x8 or oval dish, with cooking spray
- 1/2 lb of fettuccine, boiled to al dente and drained
- 6 tablespoons butter
- 3 tablespoons flour
- 1 can (14.5 ounces) chicken broth
- 1/2 cup half-and-half
- 1/2 cup grated parmesan
- 1 1/2 cups of cooked chicken, cubed or shredded
- 1/2 cup oil packed sun-dried tomatoes, drained and cut into thin strips
- 2 slices bacon, crisply cooked and crumbled
- 3 tablespoons shredded Parmesan cheese for topping
Shrimp Pasta w/Creamy Tomao Sauce
By CheeseDiva
Instructions In a skillet, melt the butter with the olive oil, and saute the onions and garlic until soft
- 1 lb shrimp (cooked and deveined)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1/4 tsp red pepper flakes
- 1 tbsp fresh basil
- 3 tomatoes, chopped
- squeeze of fresh lemon juice
- 1/4 cup white wine (Kendall-Jackson Vintner’s Reserve Chardonnay)
- salt & pepper to taste
- 1/4 cup heavy cream
- spaghetti noodles
- fresh parmesan for garnish
- fresh basil for garnish
Profiteroles - Ina Garten
By CheeseDiva
Preheat the oven to 425 degrees F
- 1 cup milk
- 1 /4 pound (1 stick) unsalted butter
- Pinch kosher salt
- 1 cup all-purpose flour
- 4 extra-large eggs
- 1 /2 cup heavy cream
- 12 ounces semisweet chocolate chips
- 2 tablespoons honey
- 2 tablespoons prepared coffee
- Good vanilla ice cream (recommended: Haagen-Dazs), for serving
Broiled Monte Cristo Sandwich
By CheeseDiva
Assemble 2 sandwiches, each filled with 2 slices of the turkey and 2 slices of the ham
- 4 slices bread
- 4 slices turkey
- 4 slices ham
- 2 eggs
- 3 teaspoons water
- 3 teaspoons vegetable oil
- 1 teaspoon butter
- 1 cup provolone cheese or 1 cup mozzarella cheese, shredded
- 1 ⁄3 cup milk
- 1 ⁄3 cup mayonnaise
- 1 ⁄8 teaspoon nutmeg
- 1 teaspoon parsley (optional)
Battered Shrimp
By CheeseDiva
Pour the beer into a medium-size bowl and stir in the vodka
- 1 (8-ounce) bottle beer (recommended: Heineken)
- 1 (2-ounce) "shot" vodka (the cheaper the better)
- 1 3/4 cups all-purpose flour, plus a little extra, if needed
- 1 tablespoon paprika
- 1 clove garlic, peeled
- 1 tablespoon extra-virgin olive oil 1 pound "16/20" size shrimp, peeled and deveined, tails attached
- Kosher salt
- Freshly ground black pepper
- 4 cups vegetable oil About 20 basil leaves, stemmed, washed and dried
- 1 lemon, thinly sliced
Stir Fried Wild Mushroom Lettuce Wraps
By CheeseDiva
Twist off and discard stems from mushrooms
- 12 to 14 ozs. shiitake mushrooms
- 5 scallions
- 4 1/2 T. canola or veggie oil
- 3 T. chopped shallots
- 6 T. chopped water chestnuts
- 3 T. toasted pine nuts
- 1 T chopped garlic
- 1/4 t. hot red-pepper flakes
- 1 1/2 t soy sauce
- 1 1/2 t rice vinegar
- 1/2 t kosher salt (more if desired)
- 3 T chopped cilantro
- 12-16 small romaine lettuce leaves
Crab Bread Pudding
By CheeseDiva
Enjoy this cheesy casserole that’s made with bread and crab – a tasty brunch
- 6 cups cubed brioche
- 1 lb crabmeat
- 8 oz provolone cheese, shredded (2 cups)
- 1/4 cup capers, drained
- 1/4 cup chopped fresh parsley
- 3 cloves garlic, finely chopped
- 6 eggs
- 1 1/3 cups half-and-half
- 1 tablespoon fresh lemon juice
- Additional chopped fresh parsley, if desired
Twice-Baked Potatoes Recipe | SAVEUR
By CheeseDiva
Heat oven to 450°. Put potatoes on a baking sheet and bake, turning occasionally, until tender, about 1 hour
- 4 russet potatoes (about 2 1⁄2 lb.), scrubbed
- 1 cup grated aged cheddar cheese
- 1 cup grated Gruyere cheese
- 1 ⁄2 cup sour cream
- 4 tbsp. unsalted butter, softened
- 2 tbsp. finely chopped chives
- 1 tbsp. finely chopped parsley
- 1 ⁄4 tsp. Tabasco hot sauce
- 1 ⁄4 tsp. Worcestershire sauce
- 8 slices cooked bacon, cut into 1⁄4" strips
- Kosher salt and freshly ground black pepper, to taste
- 1 ⁄4 tsp. paprika