Sentences with phrase «cup fontina»

Add the remaining 3/4 cup Fontina in an even layer and sprinkle with the cheesy panko.

Add the remaining 3/4 cup Fontina in an even layer and sprinkle with the cheesy panko.

1 small sauce pot 3 clove garlic smashed 2 TBSP butter 1 cup Cream 1 cup cheddar, shredded 1 cup fontina, shredded salt and pepper... Read More

Pizza: 1 recipe Pizza Dough about 1/3 cup basil pesto (recipe below) about 1 1/2 cups Fontina cheese about 1 1/2 cups mozzarella cheese 1 can artichoke hearts, roughly chopped 1 boneless skinless chicken breast half, cooked and chopped (or shredded rotisserie chicken)

ingredients PEPPER JAM: 4 large red bell peppers (stems removed, seeded, roughly chopped) 2 jalapénos (stems removed, sliced) 1 red onion (peeled, sliced) 2 cloves garlic (peeled) 1 orange (zested, juiced) 1 cup sherry vinegar 1/2 cup brown sugar 1 tablespoon whole mustard seeds 1 teaspoon kosher salt 2 tablespoons flat leaf parsley (chopped) GRILLED CHEESE: 8 slices sesame bread (sliced into 3 / 4 - inch thick slice) 8 tablespoons unsalted butter (softened) 1 cup Parmesan (freshly grated) 2 cups Fontina cheese (shredded) 16 pieces Salami (thinly sliced) Kosher salt and freshly ground black pepper (to taste)

ingredients SPAGHETTI PIE unsalted butter (for greasing the pan) 2 tablespoons extra-virgin olive oil 1 medium yellow onion (finely chopped) 2 cloves garlic (peeled, finely chopped) 1/4 pound broccoli or broccoli rabe (trimmed, stems and florets chopped into 1 / 4 - inch thick pieces — about 2 1/2 cups) 1 pound hot or sweet Italian sausage (removed from casings) 1 tablespoon tomato paste 1 28 - ounce can whole peeled tomatoes (drained, crushed by hand) Kosher salt (to taste) 1 pound dried spaghetti 3/4 cup whole milk 3 large eggs 2 teaspoons freshly ground black pepper 2 1/2 cups sharp yellow cheddar cheese (grated, 8 - ounces) 2 1/2 cups fontina cheese (grated, 8 - ounces) 1 1/2 cups Parmigiano - Reggiano cheese (freshly grated, 3 - ounces, divided) 1 tablespoon fresh sage (finely chopped)

Add 2 cups fontina cheese.

Not exact matches

Fill bread with crab mixture and sprinkle top with remaining 1/4 cup of fontina and 1/4 cup of parmesan.

Add the mustard, Worcestershire and Tabasco, the Fontina, Asiago and 1 cup of Parmesan cheese.

In the slow cooker, combine the butter, 2 cups of the shredded Cheddar, the Fontina, the White Cheddar cheeses, the eggs, and the sour cream together.

1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade basil pesto combination of 4 Italian cheeses: I used thinly sliced fresh mozzarella and freshly grated Asiago, fontina, and Parmesan Roma tomatoes, thinly sliced salt and freshly ground black pepper fresh basil, chopped for garnish

sweet or spicy Italian chicken sausage (or diced ham, etc.) 2 cups mozzarella (or fontina, Cheddar, Montery Jack, etc.), shredded (I used a combo of Swiss and Colby Jack) 1 Tbsp.

Next, fill the muffin cups almost to the rim with the egg and fontina mixture.

For pizza 1/4 cup olive oil 1 pound assorted heirloom tomatoes, sliced 1 / 4 - inch thick 3/4 pound assorted zucchini and yellow squash, sliced 1 / 4 - inch thick 1 red onion, quartered 1 teaspoon kosher salt 1 teaspoon black pepper 4 ounces Fontina cheese, grated

3 or 4 tablespoons olive oil 1/2 pound fresh whole wheat pasta, preferably fettucine, or other long flat noodle 1 bunch kale, washed, stems removed and shredded 1 onion, chopped 3 cloves garlic, peeled and sliced Red pepper flakes (optional) 1/2 cup shredded fontina cheese Kosher salt and fresh black pepper

For the Fontina Queso: 1 teaspoon Olive Oil 1/2 Jalapeño, seeds removed and diced 1 tablespoon Onion, chopped 1 Garlic Clove, minced 1 teaspoon Flour 1/3 cup Milk 8 ounces Fontina Cheese, freshly grated

6 large eggs 1 bunch asparagus, trimmed and cut into 1 inch pieces 3 scallions, green and white parts, chopped 1/2 cup grated fontina 1/4 cup grated parmesan (optional) 1 tsp salt garlic (see below)

3 - 4 large eggs 1/4 cup Parmesan shavings 1 loaf ciabatta 1 clove garlic 1/2 lb fontina (or other mild melting cheese like Bel Paese, un-aged Manchego, or Monterey Jack), thinly sliced 3 slices prosciutto 1 tbsp basil, julienned (optional)

fontina cheese, thinly sliced / 6 cups chicken broth / 1/2 large head savoy cabbage, thinly sliced / several sage leaves, thinly sliced / Salt & pepper / Grated parmesan cheese

* 1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds (I used an organic sugar pumpkin) * Sea salt * Freshly ground black pepper * 1 tablespoon olive oil * 1/4 pound mild Italian pork sausage (I used organic sausage) * 4 ounces elbow macaroni (I chose a different pasta shape, and used organic pasta) * 5 ounces Fontina, cut into 1/4 - inch cubes * 2 ounces Gruyère, cut into 1/4 - inch cubes (I used Provolone instead) * 3 scallions, diced * 1 teaspoon chopped fresh rosemary (I omitted this) * 1 teaspoon chopped fresh thyme * 1 teaspoon chopped fresh sage * 1 cup heavy cream (I used raw milk instead)

Lay out 4 pieces of salami followed by a 1 / 2 - cup of shredded Fontina cheese.

~ DD Tomato Cheese Tart 6 garlic cloves 1/4 cup extra-virgin olive oil 1 cup grated fontina cheese 2 large ripe tomatoes, cored and sliced into 1/4 inch thick slices 1/2 small fennel bulb, thinly sliced 2 Italian sweet turkey sausage links freshly ground black pepper to taste 1/2 recipe Pâte Brisée, chilled Directions Preheat the oven to 350 degrees.

Stir in the cheddar, fontina, and 1 cup of the Parmesan.

1 1/2 bunches broccolini, cut into 1 - inch pieces (You should end up with about 4 1/2 cups chopped broccolini) 3 tablespoons all purpose flour 2 cups low - sodium chicken broth 1 1/2 cups grated Fontina cheese 1/2 cup grated Pecorino Romano cheese, divided (You can also use Parmesan if you prefer.)

stir in the cheddar, fontina, and 1 cup of the Parmesan.

In a bowl stir together the remaining 1/4 cup Parmesan, the mozzarella, the Gorgonzola, the Fontina, the onion, and pepper to taste and sprinkle the mixture evenly over the dough.

What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves

Turn off the heat and carefully stir in the cooked quinoa, along with the milk, ricotta and 1/2 cup of the Fontina.

For the grilled pizzas: * 1 recipe / 1 pound pizza dough, homemade or store bought (I made homemade dough with Colavita's Fine Italian flour; all - purpose or bread flour may be used instead) * 3/4 -1 cup pesto, homemade or store bought (I used Colavita pesto) * approximately 2 cups (or more to taste) thinly sliced or shredded Italian Fontina cheese, preferably raw milk Fontina Val d'Aosta * 2 grilled chicken breasts (see above), chopped into bite - size pieces * approximately 12 sun - dried tomatoes, sliced in half if desired (I used Colavita sun - dried tomatoes) * Freshly ground black pepper

Whisk in Fontina and 1 cup Parmesan.

Even worse, I once tried to make a recipe written by a «star» chef in his cookbook that called for 1 cup of grated fontina cheese.

Slide the crust back to the medium - hot fire and top with 1 cup of the shredded Fontina and 1/4 cup each of the olives and pine nuts.

Slowly add parmesan, asiago and 3 cups of fontina.

Turn off the heat and carefully stir in the cooked quinoa, along with the milk, ricotta and 1/2 cup of the Fontina.

What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves