Sentences with phrase «c grated cheese»

Add the cream cheese, milk, 1/4 c parmesan, 1 c grated cheese blend and stir well till the cheese melts and becomes a sauce.

Not exact matches

Ingredients: 2 C tomato sauce, or enough to generously cover the bottom of a casserole or individual ramekins / 4 eggs / 2 — 4 T grated Parmesan cheese, salt & pepper.

Copycat Recipe: 20 oz Extra Lean Ground Turkey or chicken 1/4 c Dry Italian Style Bread Crumbs 1 Tbs grated Parmesan Cheese 2 large egg whites 1 tsp Garlic 1 tsp minced onion 1 - 2 tsp red pepper flakes garlic salt, pepper, Oregano, Cayenne to taste

1 c canned hominy, drained 3 Tbsp cornstarch 1/2 c grated Cotija cheese (or Parmesan) 4 scallions, white and light green parts only, finely chopped 1 bunch cilantro, chopped 1/2 tsp salt 1 pinch freshly ground black pepper 1 c whole black beans, drained 1/2 c corn kernels 1 large egg Vegetable oil, for frying 4 eggs, fried, for serving

Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuce

1/2 lb bite sized pasta cooked according to package directions 2 sweet Italian turkey sausage links 1 small butternut squash or 1/2 large, peeled, seeded and cut into bite sized chunks 1 large onions, sliced into half circles 2 medium zucchini, cut into bite sized chunks 8 oz portabello mushrooms, sliced (feel free to use any mushrooms available) 1/2 c grated Parmesan cheese extra virgin olive oil

Grits: 1 c quick 5 minute grits 4 cups vegetable stock salt and pepper, to taste 1 cup grated cheddar cheese 1/2 c half and half or heavy cream Juice of half lime

Mascarpone cheese 2 T Flat leaf parsley, chopped 1 t Sea salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesan

1/3 c each fresh basil and parsley, chopped (keep out 1 T for garnish) 1/2 t dried oregano or Herbes de Provence 1/2 c freshly - grated Parmesan cheese (keep out 2T for top of dish) 3 cloves garlic, minced 3T red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnish

Ingredients & Directions: Start with a large pile of kale — 6 — 8 cups makes 4 medium or two large servings — rinsed and spun dry / Chop coarsely and refrigerate / Pulse 1 1/2 C croutons in a blender to a coarse crumble, set aside / Finely grate 1 C Parmesan cheese, set aside.

1 lb medium shell pasta 1 to 1-1/2 lbs cherry or grape tomatoes, sliced 4 garlic cloves, minced 1 tsp kosher salt 1/2 tsp ground black pepper (or to taste) 1/2 c extra virgin olive oil 2 Tb apple cider vinegar 1/3 c fresh basil leaves, chopped fresh grated Parmesan cheese (to taste)

Ingredients for Filling: 3 or 4 medium leeks, cleaned and chopped vertically or in circles or both / 1 clove garlic, thinly sliced / 1 T butter / 1 extra large or 2 medium eggs / 1/2 C whole milk, 1/2 C cream (just whole milk or 2 % is fine too) / 3/4 C grated Gruyere or 1/2 C goat cheese / 1/2 — 1 t salt, pepper to taste.

Click here for a printer friendly, text version Ingredients jumbo pasta shells - 1/2 pound (250 g) olive oil - 2 tbsponion - 1 small, finely choppedsalt and pepper - use very generouslygarlic cloves - 3, mincedground beef - 1 pound (500 g) italian herbs - 2 tbspspaghetti sauce - 2 cupsricotta - 2 cups (or cottage cheese) mozzarella - 1 cup, shredded (plus more for topping) parmesan cheese - 1/2 cup, grated (plus more for topping) egg - 1 large, beaten how to Preheat oven to 350 F (175 C).

Butternut Squash & Spinach Filling 3 large eggs 1 1/4 cups heavy cream 2 ounces Parmesan cheese, grated Pinch of ground nutmeg Salt and pepper, to taste 1 1/2 to 2 lb butternut squash, peeled and roasted (bake at 350 degrees (180 degrees C) for 20 - 30 minutes, or until fork tender) 8 ounces Gruyere cheese, grated 1 lb frozen spinach, thawed

Swapped cooked mashed sweet potatoes for the beans, swapped 1/2 C parmasean for grated cheese.

Ingredients: 3 — 4 medium baking potatoes (2 lb 1 kg), skin on, well washed 1 small shallot, peeled and diced very finely 1 tsp 5 mL salt 1/4 tsp 1 mL black pepper 1 Tbsp 15 mL olive oil 4 cups 1 L vegetable stock 1 cup 250 mL half - and - half 3/4 cup 175 mL 2 % milk 2 Tbsp 30 mL all - purpose flour 4 oz 125 mL grated cheddar cheese 3 Tbsp 45 mL light sour cream 3 — 4 large green onions (scallions), thinly sliced Directions: Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350 ° f (180 ° c) oven.

1 clove garlic 1 c dry white wine 1 pound Finlandia Swiss, Light Swiss or Lacey Swiss Cheese, grated 1 T cornstarch 1 pinch freshly grated nutmeg 1 t salt 1 t black pepper

PREP TIME: 15 minutes COOK TIME: 1 hour 3 minutes TOTAL TIME: 1 hour 18 minutes SERVINGS: 6 1 lb sweet italian sausage, casing removed and meat cut into 1» pieces 1 Tbsp olive oil 1 1/2 tsp olive oil 1/2 sm head (4 oz total) escarole, chopped 2 zucchini (8 oz), thinly sliced 1 red bell pepper, chopped 1 sm red onion, thinly sliced 1/4 tsp salt 1/4 tsp ground black pepper 7 lg eggs, at room temperature 1/2 c 2 % milk, at room temperature 1/4 c (1 oz) grated Parmesan cheese Alternate Substitute kale, broccoli rabe, or broccoli for the escarole.

1/4 c breadcrumbs 2 Tbsp grated pecorino Romano cheese 2 tsp Italian seasoning 2 tsp minced garlic (2 medium cloves) 1/2 tsp salt 1/4 tsp ground black pepper 10 oz leftover pork loin, cut into 1» cubes 1/2 carton (5 oz) grape or cherry tomatoes (about 1 c) 1 1/2 c frozen pearl onions, thawed 1 Tbsp olive oil

Ingredients 2 c basil leaves 2 cloves garlic 1/3 c walnut halves 1/2 c finely grated parmesan cheese 1/2 tsp kosher salt 5 Tbsp extra virgin olive oil Place the basil, walnuts and garlic in the food processor and process until finely chopped.

1 c frozen chopped spinach or fresh spinach 1 1/2 c thawed frozen artichoke hearts 1/2 c Vegenaise 1/2 c organic sour cream 1 c freshly grated Parmesan (raw, organic) 1 c grated pepper jack cheese (raw, organic) 1/4 tsp garlic powder 1/2 tsp red pepper flakes

1 clove garlic, minced 1/2 c freshly shredded Pecorino cheese (or skip this and grate big ribbons over the salad, or do both.)

But added bacon and 3/4 c grated white cheddar cheese.

1 tablespoon canola oil 2 large cloves garlic, minced 1 cup water 6 - 7 ounces kale, washed, stem removed, and chopped (about 8 c chopped) 1/3 teaspoon salt 1/8 teaspoon pepper 1 1/2 tablespoon butter, plus more to grease the pan 1 1/2 tablespoon all - purpose flour 1 1/2 cup whole milk Pinch freshly grated nutmeg 2 ounces Gruyère cheese, finely shredded 1 ounce Parmigiano - Reggiano cheese, finely shredded