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Recipes
Parker House Rolls
By CheeseDiva
In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients (except the 3 tablespoo...
- 3 cups King Arthur Unbleached All-Purpose Flour
- 2 1/2 teaspoons instant yeast
- 3 tablespoons sugar
- 1 1/4 teaspoons salt
- 1/4 cup potato flour or 3/4 cup instant mashed potato flakes
- 3 tablespoons butter
- 1 cup milk
- 1 large egg
- 3 1/2 to 4 tablespoons butter, melted; for brushing on rolls
- 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
- 2 1/2 teaspoons instant yeast
- 1 3/8 ounces sugar
- 1 1/4 teaspoons salt
- 1 3/4 ounces potato flour or instant mashed potato flakes
- 1 1/2 ounces butter
- 8 ounces milk
- 1 large egg
- 1 3/4 to 2 ounces butter, melted; for brushing on rolls
- 361 g King Arthur Unbleached All-Purpose Flour
- 2 1/2 teaspoons instant yeast
- 39 g sugar
- 1 1/4 teaspoons salt
- 50 g potato flour or instant mashed potato flakes
- 43 g butter
- 227 g milk
- 1 large egg
- 50 to 57 g butter, melted; for brushing on rolls
Detox Lemonade
By CheeseDiva
In a mug, combine lemon juice, honey, cayenne, ground ginger, and ground cloves
- Juice of 1 lemon
- 1 tsp. honey
- Pinch of cayenne
- Pinch of ground ginger
- Pinch of ground cloves
- 1 c. hot water
- lemon slice, for garnish
Chocolate Swirl Buns
By CheeseDiva
Do ahead: These buns can be formed, placed in the muffin cups and refrigerated (loosely covered with plastic, which...
- Yield: 12 muffin-sized buns
- Dough
- 1/2 cup (120 ml) milk, preferably whole
- 1/4 cup (50 grams) plus a pinch of granulated sugar
- 2 teaspoons (5 grams) active dry yeast
- 1 large egg, brought to room temperature
- 2 cups (250 grams) all-purpose flour, plus more for work surface
- 1/2 teaspoon table salt
- 3 tablespoons (45 grams) unsalted butter, at room temperature, plus additional for bowl and muffin tins
- Filling
- 3 tablespoons (45 grams) unsalted butter, at room temperature
- 1/4 cup (50 grams) granulated sugar
- 1/2 pound (225 grams) semisweet chocolate
- Pinch of salt
- 3/4 teaspoon ground cinnamon (optional)
- Egg wash (optional)
- 1 egg
- 2 teaspoons (10 ml) heavy cream or milk
BBQ/Teriyaki Chicken Sliders
By CheeseDiva
PREPARATION 1. Preheat oven to 350°F/175°C
- Servings: 12
- 12 -pack of dinner rolls or Hawaiian sweet rolls
- 3 cups cooked chicken
- 1/3 cup BBQ sauce or Teriyaki
- 1/2 red onion, thinly sliced
- 6 slices pepper Jack cheese
- 1/4 cup parsley, finely chopped
- 2 tablespoons melted butter
Shrimp Spaghetti Carbonara
By CheeseDiva
Bring an 8-quart stock pot of water to a boil and season generously with salt
- kosher salt
- 1 lb. spaghetti
- 2 large eggs, room temperature
- 2 egg yolks, room temperature
- 1 1/2 c. freshly grated Parmesan, plus more for garnish
- Freshly ground black pepper
- 8 oz. bacon, cut into 1/2" slices
- 1 lb. shrimp, peeled and deveined
- 1/4 c. chopped fresh parsley, plus more for garnish
Mushroom Cobbler-Brick & Fire Eureka
By CheeseDiva
This is a recipe I tried to re-create from an amazing appetizer at the Brick & Fire Restaurant in Eureka
- 1 ounce dried porcini mushrooms, or any dried mushroom of choice
- 1 red onion
- 3 medium shallots
- 1/4 cup tablespoons olive oil
- 1/4 cup tablespoons butter
- salt and pepper to taste
- 3/4 pound fresh crimini mushrooms
- 3/4 pound fresh oyster mushrooms
- 3/4 pound white mushrooms
- 2 cloves garlic, chopped
- pinch of dried thyme
- 1/4 tsp Worcestershire sauce
- 1 cup madeira
- 4 tablespoons flour
- 1 cup cream
- Biscuit topping
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons chilled butter
- 1/2 cup freshly grated parmesan cheese
- 1 1/3 cups buttermilk
Bang Bang Shrimp
By CheeseDiva
Combine all ingredients for the sauce in a small bowl; cover and set aside
- For the sauce:
- 1 lb. medium shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 4-5 teaspoons chili garlic sauce, such as Sriracha sauce
- 1 teaspoon granulated sugar
- 1 teaspoon rice vinegar
- For the egg mixture:
- 1 egg, beaten
- 1 cup milk
- For the breading mixture:
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil
- For frying:
- 8 to 12 cups vegetable oil
Moroccan Feta Meatballs with Ras El Hanout and Zucchini Noodles
By CheeseDiva
In a large bowl, combine lamb, beef, bread crumbs, feta, parsley, garlic powder, ras el hanout, turmeric, and salt,...
- ½ pound ground lamb
- ½ pound ground beef
- ⅔ cup panko bread crumbs
- ⅔ cup crumbled standard firm-style feta
- 3 tablespoons chopped fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon ras el hanout
- 1 teaspoon turmeric
- ½ teaspoon salt, plus more for zucchini
- 1 large egg, lightly beaten
- 2 tablespoons olive oil, divided
- 3 medium zucchini
- ½ cup beef broth or water
- 3 cloves garlic, minced
- Zest of 1 lemon
Creamy Shrimp Newburg
By CheeseDiva
In a medium saucepan over medium heat, melt the butter
- 1 /4 cup butter
- Optional: 8 ounces mushrooms (sliced)
- 2 1/2 tablespoons all-purpose flour
- 3 /4 teaspoon salt (or to taste)
- 1 pinch cayenne pepper
- Optional: 1 dash nutmeg
- 2 cups half-and-half
- 3 tablespoons dry sherry
- 2 egg yolks (lightly beaten)
- 2 cups (about 1 1/2 to 2 pounds in the shell) large shrimp (peeled and cooked)
Cheddar and Avocado Toast
By CheeseDiva
1 piece of whole wheat bread Preheat toaster oven to broil
- 1 piece of whole wheat bread
- 1/4 cup grated cheddar (we used Tumbleweed from Five Spoke Creamery)
- 1/2 avocado, sliced
- olive oil
- salt and pepper
- chili flakes, optional